Ozharvest Event

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‘Cooking for Change’: A Culinary Celebration of Sustainability

Nourishing Communities: OzHarvest’s Impactful Mission

As we take a moment to look back on the inspiring lunch that brought together OzHarvest and BioPak, and the renowned chef Alastair McLeod at Suncoast Fresh in Brisbane, it’s clear that ‘Cooking for Change’ wasn’t just about food—it was about community and making a difference.

Kara Urbanska-Bull, Ozharvest QLD Kitchen Operations Coordinator, Lea Maguero, BioPak’s Head of Sustainability, along with Dickson Lee, founder of Mallow Sustainability, and Ellia Guy, founder of Future Wild, formed a panel that brought invaluable insights to the table during the lunch event.

A big takeaway was how food rescue and composting are key drivers in facilitating change and tackling Australia’s current waste crisis in homes, restaurants, and businesses. With a staggering 7.6 million tonne (7,600,000,000 kilograms) of food going to waste, with a third of that coming from households, it’s evident that concerted efforts are needed to address this issue.


Kara Urbanska-Bull, Ozharvest QLD Kitchen Operations Coordinator picture with Chris from Three Little Birds. 

Events like this are the beginning of much needed conversation. It was a pleasure to be a part of this event and to host all these incredible people and like-minded businesses, each with a shared commitment to reducing food waste.

OzHarvest’s mission to rescue surplus food and deliver it to those in need was at the heart of ‘Cooking for Change.’ Their efforts have not only provided millions of meals but also raised awareness about food waste and inspired community engagement.

From delving into the practical tips for reducing food waste at home and in your business and the technology behind BioPak’s plant-based materials to discussing composting, the environment, and biodiversity, their collective expertise broadened our understanding of sustainability.

Cooking_For_Change Ozharvest_Event_Panel

From left to right: Dickson Lee, founder of Mallow Sustainability, Lea Maguero, BioPak’s Head of Sustainability, Ellia Guy, founder of Future Wild, and Kara Urbanska-Bull, Ozharvest QLD Kitchen Operations Coordinator

A Taste of Tomorrow: Sustainable Packaging by BioPak

BioPak’s sustainable packaging solutions were a standout feature of the event. Their commitment to reducing plastic waste with compostable food service packaging made from renewable, plant-based materials sparked conversations about waste reduction in the food service industry and the wider community.

Culinary Creativity: Alastair McLeod’s Inspiring Influence

Chef Alastair McLeod’s inventive method of utilising rescued ingredients was a highlight of the lunch. His culinary creations not only delighted the palate but also demonstrated the boundless possibilities for creativity and ingenuity in the kitchen, all while ensuring they were nutritious and delicious.

As Alastair so effortlessly entertained the crowd he spoke about different techniques and his overall dedication to sustainability and addressing food waste was truly inspiring. It was remarkable to observe his ability to transform waste into culinary excellence.


In Conclusion: A Call to Action

As we reflect on ‘Cooking for Change,’ we are reminded of the importance of working together towards a more sustainable future. Each of us has a role to play, whether it’s through reducing food waste, supporting innovative solutions, or simply raising awareness about the issue. Let’s carry the spirit of ‘Cooking for Change’ forward and continue to make a difference in our communities and beyond.

If you want to learn more about how you can reduce your waste, check out this incredible A-Z of Food Saving Tips made by OzHarvest.

Want to have an event like this on the Suncoast Fresh Rooftop?! Enquire today.