Three quarters of struggling households in NSW & ACT experienced food insecurity for the first time last year – yet top income earners saw their wealth increase by $600,000 a day

Media Release

Everyday Australians are struggling to make ends meet, with the cost-of-living crisis the major cause of concern for households across NSW and the ACT.

Data from the 2025 Foodbank Hunger Report showed one in three households in NSW and the ACT experienced food insecurity in the past year. And an alarming 74 percent of those households going hungry were navigating food shortage for the first time ever.

Yet in the same year, according to new data released by Oxfam Australia, the nation’s highest income earners saw their wealth increase by almost $600,000 a day.

The anti-poverty charity this week published research which revealed Australia’s 48 billionaires hold more wealth than the almost 11 million lower income earners sitting on the other end of the scale combined.

The findings highlight the disparity in our current economic climate and emphasise the need for increased support for those experiencing hardship, at a time when housing affordability is directly impacting people’s ability to put food on the table.

Figures from the 2025 Foodbank Hunger Report also show the combination of unaffordable and unavailable housing is making it harder than ever for people to make ends meet.

The report highlights that 50 percent of renters and 28 percent of mortgage holders in NSW and the ACT are now food insecure. A significant number of households cited “changes in household or living arrangements”, such as moving house or rising rent, as a key reason for their food insecurity.

Samantha Prescott, Chief Operating Officer of Foodbank NSW & ACT, said the organisation is seeing more people forced to make impossible choices between paying for housing or putting food on the table.

“When rent goes up or interest rates increase, food is often one of the first things sacrificed. Over a third of Aussies are struggling to make ends meet, and just one in five households are living comfortably on their current income.

“Food insecurity doesn’t look one way – it can affect any of us at any time. We’re hearing from people who’ve never needed help before; middle-income earners, people with jobs earning $90,000 a year.

“This isn’t just about poverty. It’s about a system where even working Australians can no longer afford the basics. We believe everyone should have access to the food they need, but we can’t make that happen without the support of our communities and partners.

“Every dollar donated allows us to provide two meals to someone in need. We urge our communities to stand with us and help ensure no one goes hungry.” 

Samantha Prescott

COO of Foodbank NSW & ACT

As the cost-of-living crisis hits Australians harder than ever, Foodbank NSW & ACT is calling on the support of those who can help.

To support Foodbank NSW & ACT, visit the Donate Now page below.

If you or someone you know needs food assistance, please visit the Find Food Assistance page below and look for the ‘Find Food’ button.

Dan Elsom

Communications Manager

For all state media enquiries

M: 0439 425 176

E: daniel.elsom@foodbanknsw.org.au

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A Chrissie Swan special

From little things big things GROW

Robbie is going solo, so Western Australians do not go hungry

At Foodbank WA we believe everyone should have access to healthy food.

Yet every day there are Western Australians going without.

Last financial year we provided over 9.3 million meals to people in need through our charity partners and schools, but the demand for food relief remains high. That is why support from our community and champions like Robbie Bonsall matters so much.

A swimmer with purpose

Robbie is an elite Perth based swimmer who competes internationally for Bahrain. He has been swimming competitively since he was 9 and has already achieved impressive results, including 12th in the 10 km Hong Kong World Cup and 2nd overall in the 10 km at the Australian National Open Water Championships. Last year he was part of the winning team in the Rottnest Channel Swim.

This year Robbie is taking on his biggest challenge yet. He is entering Champions of the Channel and tackling the Rottnest Channel Swim solo for the first time. To prepare, he trains 9 swim sessions and 2 gym sessions each week. It is a huge physical and mental test, and he wants it to mean something for people doing it tough.

Why Robbie is swimming for Foodbank WA

For Robbie, this swim is about more than the finish line. He has always wanted to help those in need and believes every Australian should have access to basic necessities like food. He believes no one should go hungry. We share that belief.

We provide food and groceries to people who struggle to afford them. We deliver nutrition education and advocate for those who experience hunger and food insecurity. More than 353,000 Western Australians are going without regular meals. It should not be this way. Support from people like Robbie helps us reach more families, more individuals and more communities that need a hand.

Turn Robbie’s determination into real impact

Robbie is using his solo crossing to raise funds for Foodbank WA through his personal social media and a dedicated fundraising page. Every dollar raised will help us provide more nutritious food to people who are doing it tough.

You can turn his training and determination into real impact.

Donate to Robbie’s fundraiser today and help us provide more meals for Western Australians in need.

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Chrissie Swan’s Pumpkin & Goat’s Cheese Tart

“There is a saying that speaks to my soul on an almost cellular level: ‘If in doubt, add a mountain of garlic.’ But also: ‘Food is love made visible.’ Five words. All the feels,” writes Foodbank Victoria ambassador Chrissie Swan.

And that’s what we get from you: the feels. Without your kindness, we couldn’t do what we do. So here’s a small something for you: dinner on us. Here’s an idea for tea tonight from Chrissie’s new cookbook The Shortcut Queen, packed with veg and cheesy goodness. Enjoy!

Ingredients

Serves 6-8

20 g butter
3 tablespoons extra-virgin olive oil, plus a little extra to drizzle
2 rosemary sprigs
3 large red onions, sliced
2 teaspoons brown sugar
800 g kent pumpkin, peeled and cubed
200 g marinated goat’s cheese
rocket leaves, to serve
balsamic glaze, to serve

SOUR CREAM PASTRY

250 g very cold salted butter, chopped into small pieces
300 g (2 cups) plain flour
good pinch of sea salt flakes (I like it salty!)
150 g sour cream

This recipe is from The Shortcut Queen by Chrissie Swan, published by Plum, photography by Mark Roper.

Method

To make the sour cream pastry, throw the butter, flour and salt into a food processor fitted with the blade attachment. (Actually, that’s what I’ve always used but maybe it should be the plastic one? Anyway, I digress…) Now you just pulse, pulse, pulse (like with shortbread) until it looks like sand. Add the sour cream and pulse again until it starts to gather together into a ball-type scenario. Seriously, this is all that’s required!

As soon as it’s rolling around all together, take the dough out and, even though you’re desperate to bake it, you must wrap it in plastic wrap and pop it in the fridge for a full hour. (I have been known to expedite this process – because I’m greedy – by putting it in the freezer for 20–30 minutes.)

Meanwhile, heat the butter and 2 tablespoons of the oil in a large frying pan over medium heat. Throw in the rosemary sprigs, then turn the heat way down to low and add the onion with a good pinch of salt. Cook for 15 minutes, stirring occasionally to prevent anything from catching. Don’t be tempted to turn the heat up as you don’t want the onion to burn. Add the sugar and cook for a further 5–7 minutes or until caramelised. Set aside.

Preheat the oven to 200°C fan-forced. Toss the pumpkin with the remaining oil on a baking tray and season with salt. Roast for 20 minutes or until just tender. Set aside.

Take your pastry out of the fridge and throw some flour onto a work surface. Sprinkle some more flour on the pastry and roll it out to a large rectangle with a thickness of about 5 mm. Transfer it to a 26 cm x 38cm baking tray. Prick the pastry with a fork and bake for 10 minutes.

Take the pastry out of the oven and layer your tart in this order: caramelised onion, roast pumpkin and goat’s cheese. Bake for a further 20 minutes. Pile high with rocket, a good squirt of balsamic glaze and a little extra olive to drizzle.

HEAVEN!