| 3 “We have sought to professionalise food rescue operations, influence legislation to promote waste minimisation and shift consumer attitudes towards sustainable eating practices.” REGIONAL DEVELOPMENT Farro Fresh T T Karen Phelps Farro extends Fair Food collaboration Farro is heavily involved with Fair Food, a local initiative dedicated to addressing food insecurity. P R E M I UM S E A F O O D F ROM T H E P R I S T I N E WAT E R S O F AO T E A ROA MOA N A .CO. N Z Farro has been honoured with a commendation in the finals of the 2023 Sustainable Business Awards’ Outstanding Collaboration category. The accolade recognised Farro’s partnership with Fair Food, a local initiative dedicated to addressing food insecurity. “This collaboration has not only transformed the landscape of food rescue but has also hopefully become a shining example for the entire food sector,” says Farro Chief Operating Officer Hamish Fleming. For over a decade, Farro has been a crucial partner for Fair Food, extending beyond simple food rescue efforts. The collaboration has evolved to encompass financial support, recipe development in the innovative Conscious Kitchen, and consumer education on minimizing food waste. The result? Farro is committed to a goal of sending less than 1% of its waste to landfill, achieving a remarkable reduction in greenhouse gas emissions by 1648 tonnes. The Conscious Kitchen, a cornerstone of this collaboration, provides a learning platform for individuals without traditional access to fresh ingredients, says Hamish. “Cooking clubs, supplied by Farro, teach essential skills like hiding vegetables in children’s meals. Farro’s community volunteers actively participate in the Conscious Kitchen, where produce is upcycled into chutneys, soups, and jams, extending the life of fresh ingredients,” he says. Hamish hopes that Farro’s collaboration with Fair Food will set a benchmark for the industry. “We have sought to professionalise food rescue operations, influence legislation to promote waste minimisation and shift consumer attitudes towards sustainable eating practices. With six stores in Auckland and nationwide delivery through Farro.co.nz, Farro has aimed to make sustainable practices accessible to a broader audience.” The core driver behind this collaboration, says Hamish, was Farro’s commitment to waste reduction, aligning with Fair Food’s mission to combat food insecurity. “The shared purpose revolves around achieving food sovereignty, ensuring everyone has access to safe, local, and nutritious food. With 58% of the poorest New Zealanders lacking daily access to fresh produce, this partnership makes a significant impact, sharing fresh kai for 1.8 million meals annually,” explains Hamish. Farro and Fair Food have achieved remarkable milestones. With a goal of less than 1% of Farro’s food waste ending up in landfills, over 80% turned into stock feed and 10% composted. The collaboration has shared fresh kai for more than 275,000 meals annually, making a tangible difference for at least 50 Auckland organisations weekly. Hamish says innovative initiatives like the Conscious Kitchen and the Too Good to Waste e-cookbook demonstrate Farro and Fair Food’s commitment to transformational change. “These efforts not only minimise waste but also provide meals and inspire others to adopt sustainable practices. “The partnership’s positive impact extends to the broader community, encouraging social and environmental responsibility,” he says. The collaboration’s success is evident in its contributions to a more sustainable Aotearoa New Zealand. Recognised in high-profile reports and programs, Hamish says that Farro’s partnership with Fair Food is actively changing consumer behaviour and influencing the food sector to embrace waste minimisation. With a decade-long collaboration and recent initiatives like the Conscious Kitchen, Farro and Fair Food continue to scale their impact, he says. Farro’s commitment to supporting Fair Food financially through merchandise sales ensures the initiative’s future success and growth. As we persist in reshaping attitudes and practices, we strive towards a future where surplus food is minimal and basic needs are met without relying on charity.”
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