A kitchen with heart

What do you get when you combine chef Karen Martini with a Chobani yogurt raising funds for Foodbank? A ‘Kindness Kitchen’!

That’s right, Martini turned her St Kilda restaurant Saint George into a Kindness Kitchen for a fundraising lunch with Foodbank and Chobani to support people struggling to put food on the table.

Tickets to the 3-course lunch cost $7.90 – the cost of Chobani’s limited edition Foodbank Passion Fruit and Strawberry yogurt.

Funds raised by the lunch and tubs of yogurt are being donated to Foodbank, with six meals donated for every tub sold.

Martini said she was thrilled to partner with Chobani and Foodbank to help tackle such an important and present issue within the community.

You can get your hands on the Chobani x Foodbank yogurt in Woolworths until October this year.

With six meals from every tub sold donated to Foodbank, we can keep supplying healthy food to people in need.

One dollar donated is two meals created

Mike’s Story

Mike* and his family know that without food you can only focus on survival.

Accidents can see your life change in a heartbeat, seeing your income disappear in an instant. Without a steady income, how could you afford food?

Having moved from New Zealand, Mike was amazed at the salary and work available in Australia. This high quickly fell to a low after being dropped from 40 hours to 25 hours of work per week. Life threw more curveballs after Mike had a serious accident. Mike was unable to work for four months, which saw him fall behind on his rental payments. As a result, Mike, his wife Jenny, and their three children, aged 7, 11, and 13, were evicted from their long-term rental property. Their lives were turned upside down in an instant.

“Looking back at the house, looking at what we were and what we are now. It was a big gap. It was disappointing that I had let my family and my partner down and myself down.” – Mike

With nowhere to go, and with three children lost and confused, living became solely focused on survival. Where would they sleep? What would they eat? They had lost hope. The children showed incredible resilience but not knowing where their next meal would come from was hard.

“When I don’t have enough food, it affects my schoolwork cause I’m always tired and I want to sleep.” – Mike’s Daughter

Mike faced impossible choices, like choosing between paying for school supplies or buying food for his family. But without food, Mike knew he and his family could not survive. Their struggle wasn’t just about hunger; it was about coping with uncertainty and trying to provide during tough times.

“We were finding it hard on a daily basis to put food on the table, to make sure the kids had enough food to survive…I lost a lot of weight with stress, I mean I couldn’t eat and I couldn’t sleep. You’ve got things such as excursions, books, and school fees, you’re weighing up like do I get this, or do I get food? And you’ve got to think about it, that without food, you’re not going to survive.” – Mike

Mike and his family found their hope at a Foodbank Member Charity, where they could access heavily discounted groceries and other essential items. This Foodbank Member Charity’s food hampers were made up of food collected from Foodbank Queensland. These food hampers became a vital lifeline for Mike and his family.

“We need the groceries at a minimum price, we needed that food to survive. So, I could focus on all the other bills that we needed to pay. Before we’d be living on baked beans and spaghetti and noodles. Then we had meat, we had veggies…and it would fill up the pantry for that week and the kids would be happy.” – Mike

featured image

featured image

Being able to save money at the checkout allowed Mike and his family to get back on their feet. They were once again empowered. The children were provided with healthy and nutritious meals, meaning once again they could focus on schoolwork. Mike explained, “Food makes the kids happy because they know they’ve got something in their stomachs. It’s having the ability to actually feed your children and seeing them eat and be stronger and nourish their little minds.” – Mike

Even Mike himself is now going to work every day with a full stomach, choosing not to skip breakfast, Mike said, “I’d leave home early, I wouldn’t have breakfast. But now I have breakfast before I go to work, and it makes it a lot easier.”

Mike and his family have moved from just surviving to truly thriving. Thanks to Foodbank Queensland’s Member Charity, they now have a home where they can make new happy memories over delicious meals. Today, Mike is pleased to say that, “Instead of, where are we going to get the next meal? Or what are we going to eat? Instead of baked beans, we have dessert and, you know, a decent-sized meal. The kids absolutely love it.”

Thanks to the incredible support of the Foodbank Member Charity, Mike and his family were able to get back on their feet. Mike cannot express his thanks to Foodbank and when asked what he would say to those thinking of donating, “Without your support, Foodbank won’t be able to do what they’re doing every day. And provide for charities that people need in their lives. The more support Foodbank gets, it’s going to make a massive difference in everybody’s lives.” – Mike

Thanks to Foodbank Queensland’s supporters, families like Mike’s have access to fresh and nutritious food. If you are in a position to help Foodbank Queensland provide more food across the state to support Queenslanders in need, please consider joining the fight against hunger as a regular giver.

Names and images have been changed for privacy.

Jawaria’s story nom! Children participant

“Feeding kids is a challenge, so I thought – maybe I’ll get something useful out of the course.” 

Jawaria always took an interest in learning better ways to feed her family. She read books and articles, but with three kids aged 11, 7 and 3, putting what she read into practice wasn’t easy. 

nom! Children nutrition education and cooking program

Jawaria was doing the best she could to prepare healthy meals, but on busy days processed foods often seemed the quick easy option.

“My youngest is the easiest to feed because whatever I give her she eats it. But as they get older they are more often having their own preferences. My seven year old just started learning about food allergies at school, and now whenever he doesn’t want to eat something he just says he’s allergic to it,” laughed Jawaria.

When a place came up in our nom! Children program, Jawaria thought it would be an opportunity to pick up a few tips.

“Feeding kids is a challenge, so I thought – maybe I’ll get something useful out of the course.”

nom! Children gave Jawaria the chance for hands on learning in a group setting. Over five weekly sessions, parents learn about nutrition, child eating behaviours, meal planning, food safety, budgeting and shopping. They choose nutritious meals from the cookbooks to prepare and enjoy with the group.

“I wanted to have a few more recipes in my bag,” Jawaria said. “We learned new recipes, but I learned label reading as well. And then the cost comparison we did – real home-made food compared to store bought processed food – that was great.”

Every participant is given a colourful plate to take home with artwork providing a guide to correct food group portions.

“I loved that part actually,” said Jawaria, “It’s a great visual reminder when it’s on your plate. I try to add a lot more vegies. I just look at the portions on the plate and say ok, we need a bit more vegetable on the plate. It was always a challenge, but now I’m more focused that I need to do it.”

The plate and recipe books weren’t the only things Jawaria brought home. Her new approach to food meant new healthier eating habits for the whole family.

“It was a few weeks and now they’re used to it. I’m telling it to them by example and now they actually want vegies with their food,” Jawaria said.

“When you’re out for a barbecue it’s not just a sausage. They want some fresh vegies on their plate and they ask for it – which I think is amazing. I never thought it’s going to be this easy!”

The nom! Children program also helps parents and carers with navigating the supermarket.

“I’m more mindful of what I put in my trolley now.”

Jawaria is doing more meal planning now and when the family heads out she prepares budget friendly, fresh fruit and vegie snacks at home instead of grabbing something in a packet.

“Turning to the packaged food – it was because in the back of my mind I think healthy food is going to take longer, but when we actually made it here I was able to see how much less time it takes as compared to what I was thinking.”

As a regular volunteer in the school canteen, Jawaria had the opportunity to help design the new summer menu. Next term kids will be trying something straight from the nom! recipe books: Cheeky Chicken Subs, a wholesome grilled chicken and salad roll with a sweet Asian twist.

“The recipe books are very different from traditional books where there’s just one picture and lots of text. There’s great colourful pictures next to every step. My daughter made a dessert and following step by step she did everything on her own – I feel like I’ve got a good resource to pass onto her.”

Jawaria says she wishes she’d had this opportunity ten years ago. “It will really help the new parents so they realise the value of food and be a bit more organised with time – I know I was really time poor when I was with my first child.”

“It’s creating memories with the food as well. This is the time when we’re sitting together and I want it to be an enjoyable time for us as a family. When they come to you when they are older they should have happy memories associated with what mealtime is as a family.”

“I’m telling it to them by example and now they actually want vegies with their food. When you’re out for a barbecue it’s not just a sausage. They want some fresh vegies on their plate .. I never thought it’s going to be this easy!”

If you’re a parent, carer or grandparent of a child aged 0 to 5 years of age looking to make healthy changes. Contact us to find out if there are courses running in your area.

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Women nurtured at McAuley House

McAuley Community Services for Women (McAuley House) offers a variety of life-changing services for women impacted by homelessness, family violence, or both.

Operating across Ballarat and Footscray, their team provides longer-term housing and support. But really, McAuley House also offers something even more meaningful – a restorative space for women to learn and support one another.

Jess, their Food 4 Life Facilitator, works in the kitchen each week and makes sure the 25 residents of McAuley House are fed healthy, nutritious meals every day. Once a week, residents and staff get together for a communal lunch – the perfect opportunity to connect, eat and catch up.

McAuley House kitchen

Thanks to McAuley House’s programs, women are not only provided with a safe place to live, but are nurtured into reviving and building skills in the kitchen – something that’s particularly valuable to women who may not have had access to a kitchen for some time.

Education like this is invaluable, helping residents continue to thrive when they eventually move on to independent living, restored and renewed thanks to our inspiring community partner.

Meet our Charity Partners

Historic reform a step towards feeding hungry Australians

Friday 28 June 2024: Legislation introduced next week aims to unlock tonnes of fresh fruit and vegetables for hungry Australians struggling with the cost-of-living crisis. Inspired by the National Food Donation Tax Incentive, this new reform represents a significant step forward in addressing food insecurity in Australia.

Western Australian Senator Dean Smith will table a Private Senator’s Bill, the Incentivising Food Donations to Charitable Organisations Bill, in the Senate. This Bill aims to change Australia’s tax system to encourage the donation, rather than dumping, of food. It has the potential to deliver millions of extra meals and help Australia reach its bipartisan commitment to halve food waste by 2030.

The Bill is inspired by the National Food Donation Tax Incentive, a proposal developed by KPMG through the support of End Food Waste Australia, the NSW Environmental Protections Agency and Queensland Department of Environment and Science. It incentivises food businesses, such as farmers, wholesalers and transporters to donate surplus food and allied services to Australian food relief charities.

The incentive has garnered support in recent Parliamentary inquiries and was a key recommendation in the House of Representatives Standing Committee on Agriculture’s Report into Food Security in Australia. It also enjoys widespread endorsement from representative organisations and businesses in the Australian food industry and works successfully in other countries, including France, Canada, and the United States.

Foodbank Australia CEO, Brianna Casey AM, stressed the importance of this incentive.

“We have families unable to put food on the table despite tonnes of perfectly edible food being dumped or ploughed in each year. We know that households under financial pressure have been forced to reduce – or even remove – their spend on fresh fruit & vegetables and protein, meaning demand for these products at food banks across Australia has skyrocketed. This tax incentive is smart policy, and the debate in the Senate next week should be about how quickly we can introduce it, not about party politics.”

OzHarvest CEO, James Goth, agreed, “Demand for food relief is at an all-time high and our charities are telling us they are struggling to cope with the ongoing increase in numbers. This bill has the potential to get edible food off farms and onto the plates of those who need it most, addressing food security and food waste simultaneously. It’s crucial for politicians to recognise this need in the community and unite to implement this reform.”

SecondBite CEO, Daniel Moorfield, added, “We are committed to working with the government and all stakeholders to ensure the successful implementation of this tax incentive. Together, we can make a lasting impact on the lives of millions of Australians and move closer to achieving our food waste reduction goals.”

Senator Dean Smith stated that the Bill represents a single, straightforward solution to two problems.

“Food relief charities are fighting to meet unprecedented demand, while at the same time an unbelievable amount of food is dumped each year, much of it edible, and often because it’s cheaper than donating it. My Private Senator’s Bill – originally shaped by the National Food Donation Tax Incentive and refined through close consultation with the Australian charity sector – is aimed at turning that around and delivering meaningful help to Australians in need.”

The Bill will be introduced into the Senate on 3 July and is expected to be referred to a committee for inquiry. Stakeholders will have an opportunity to make submissions of their suggested changes and improvements, with a Parliamentary report to be delivered by 30 October.

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Noble Park ELS Bringing families together through food 

Noble Park English Language School (ELS) is a multi-campus, co-educational institution serving students from Prep to Year 10. With around 600 students, the school specialises in providing intensive English language courses tailored for newly arrived migrants, refugees, and international students from non-English speaking backgrounds.  

At Noble Park ELS, the Cooking Classes facilitated by the Foodbank Victoria team didn’t just teach culinary skills, they became a catalyst for bonding and joy within the school community. 

The Cooking Class program had an immediate impact. Right from the moment the expression of interest was sent out to the school community, there was an overwhelming and positive response. Parents were very eager to join, making it clear to school staff that they craved this opportunity to bond with their children and become more involved in the wider school community. 

Noble Park ELS’s community includes families who have faced hardships and challenging journeys migrating to Australia, some as refugees. The Cooking Classes offered more than just cooking tips, recipes, and a take home hamper; they provided a safe and welcoming environment where parents and children could reconnect. 

Why the families loved it 

“The parents were grateful for some time with their child,” said Maxine, the school’s Mental Health and Wellbeing Leader (Primary). It provided them a chance to try something new and enjoy each other’s company away from daily stresses and routine. 

The students relished the opportunity to try new foods and spend quality time learning some new skills and cooking alongside their parents. The classes provided a chance to foster stronger family and community ties beyond the classroom. 

One parent, a mother with five children, one with a disability, was hesitant initially as her busy life made it difficult to fit this activity in. However, after some persuading by her children, she agreed and attended with her oldest child.  

Whilst they were cooking, one of her other children stopped by to check it out. Staff told him that mum would bring home all the ingredients and the recipe, so they can cook together at home, a brilliant way to involve the rest of the children. The Cooking Classes gave families the opportunity to create memories and empower children to explore new skills at home. 

chvinuja soba Noble Park ELS

veggie pizza

Why Noble Park ELS loved it 

“We wanted parents to feel connected to the school community in a meaningful way,” shared Maxine, the school’s Mental Health and Wellbeing Leader (Primary). “These classes provided a fresh avenue for engagement beyond traditional academic discussions.” One student, who’d received a helping hand from a Foodbank staff member to make rice paper rolls, was especially pleased that she was also given a hamper to take home. The feedback from her teacher the next day, was that the rest of her family thoroughly enjoyed making a new meal together that evening.  

Testimonials

“I came to the Cooking Classes with my child. Thank you very much. Finally, my child ate vegetables and liked it,” expressed a grateful parent, highlighting the program’s success in encouraging healthier eating habits. 

 

The school leadership echoed these sentiments, describing the program as “an extremely wonderful experience for the school community” that brought with it positivity and engagement. The Principal, Enza Calabro, particularly appreciated how the multi-purpose room came alive with vibrant activity and camaraderie. 

From pantry partner to community plate

For 30 years, Foodbank WA has been feeding change across the state. 

But our approach to food relief has continuously evolved, just like the needs of the communities we serve. Today, we want to take you on a journey through the fascinating transformation of our “shop” concept – a space that has become much more than just a place to get groceries. 

Stocking the shelves of charities

Our story started in 1994 with a simple vision: to be the pantry for the charity sector. Our first warehouse in Belmont acted as a central hub, connecting surplus food with local charities who provided vital support to those struggling in their communities. We were the quiet force behind the scenes, ensuring they had the resources needed to fill plates across WA.

Growing alongside the need

As the need for food relief grew beyond Perth’s metro area, so did we. We expanded regionally, establishing branches in Albany, Peel, Kalgoorlie, Geraldton, and Bunbury. Witnessing the rising tide of hunger across the state fuelled our determination to reach every corner of Western Australia. 

A shop for more than charities

By 2018, the landscape has shifted. The demand for food relief has skyrocketed, placing immense pressure on our charity partners. Recognising this, we made a groundbreaking decision: to open our doors directly to individuals and families.

Late in 2018, our “shop” concept was born. Through a referral system with our trusted charity partners, individuals in need could now access a welcoming space filled with essential groceries. This not only alleviated the burden on charities but also empowered people to choose the food that best suited their families. 

Bringing our shop to you

Access to food is just as important as availability. In 2019, we launched the iconic “purple hero” – the Mobile Foodbank. This innovative solution brought the shop directly to communities where transportation was a challenge. Today, the Mobile Foodbank visits over 60 locations across Western Australia, a testament to our dedication to meeting people where they are.

Our shop has come a long way, from empowering charities to directly supporting individuals and families. Through constant innovation and a commitment to accessibility, we’re ensuring a brighter future for food security across Western Australia. We’re incredibly grateful to our network of volunteers, donors, and partners who’ve helped us create a welcoming “shop” experience for all.  

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Paul’s story 

Foodbank has been a lifesaver, trying to find new work and paying for childcare is challenging and expensive – at Foodbank I can get a whole trolley of food for $80.

Men’s Health Week is an opportunity to highlight the importance of men’s health, and to promote and support the health and wellbeing of men and boys in our communities and is designed to provoke thought and discussion about what needs to be done to improve male health.  

A pillar of strength  

Men are seen as stronger, physically and mentally than women. So much professional research and literature has been devoted to the development of social work interventions to empower women and meet their needs.

Rigid stereotypes of masculinity mean we need to address harmful forms of masculinity, as well as engage men and boys in gender equality. 

A gender equal society benefits everyone. It makes our communities safer, healthier and more connected.

Meet Paul

Paul is no stranger to gender stereotypes. A few years ago, Paul his partner and their two kids were living a comfortable life in Perth, he had a well-paying and fulfilling Government job, a great family life.

Just over a year ago, Paul noticed a change in behaviour of his partner which he eventually found out was drug related. For the safety and wellbeing of his children he fled Perth, leaving behind his job and starting fresh with his kids in Karratha, where is opened up his own small business. 

For a while everything was fine until his ex-partner located him and the kids and caused all sorts of issues, meaning Paul and the kids had to once again take-off and find a safe haven. In the meantime, Paul found himself fighting in courts for the rights to gain sole custody of his kids and was treated sub-standardly at best. He said he had to jump through so many hoops to be heard and given the right to do what was in his children’s best interests. He says he felt completely alienated.

Now living in Geraldton, Paul says “during the legal challenges I found that men were not treated the same way as women who are viewed in a ‘softer’ light so the whole process is angled towards women, not set up for men.”

“It’s a great community here, but I don’t have support network I would back in Perth and it was hard to reach out for help. This is the first time I haven’t been employed in my life.”

“Foodbank has been a lifesaver, trying to find new work and paying for childcare is challenging and expensive – at Foodbank I can get a whole trolley of food for $80. I don’t know how I would support myself and my kids otherwise. My kids are safe and happy and not living on rations anymore. Going into the branch has been like walking into another family.”

Meet David

David from Kalgoorlie agrees that it’s much harder for men to reach out for help. He faced what seemed like insurmountable obstacles when fighting for custody of his kids. He found that even applying for housing assistance as a man was more difficult – he was told that men are not a priority, women and children are, which led to him and his kids living in a tent for 4 months.

There are services and grants that he can’t access such as Occupational Therapy for his children because the funding is issued through a Women’s Health service for which means he is not eligible – meaning his kids miss out.

There was no judgement when David came to Foodbank after being persuaded by a friend who also happens to volunteer at the Kalgoorlie branch.

“It allows me to afford the basics for my family, including toiletries for my daughter. The frozen meals especially have been helpful, both kids have massive trauma so there are days I’m so exhausted from being up all night the night before, and it’s a meal ready to go.  It’s a well-rounded nutritious meal. Foodbank eases the burden massively.”

In Australia, Men’s Health Week provides a platform for challenging and debating key issues in men’s health and to raise the profile of men – the strengths of men, the contributions they make, and the important roles they play in society.

So lets celebrate all of the wonderful men in our lives from partners to friends to coworkers, to relatives, and encourage them to feel safe to reach out for help when they need to. 

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Foodbank Queensland Funding to Help Queenslanders in Need

Foodbank Queensland, the state’s largest hunger relief charity, welcomes the Queensland Government’s recent budget announcement, which includes funding to increase essential food relief operations.  

The funding from the Queensland Government, announced in the State Budget, will contribute to the establishment of a second facility and a new regional distribution point. 

“We are thrilled that the Queensland Government has prioritised support for a second food distribution facility in Brisbane and a new distribution point in Townsville,” says Jess Watkinson, Chief Executive Officer of Foodbank Queensland. 

“This investment in expanding our facilities will enable us to assist more Queenslanders in need. The rising cost-of-living has significantly increased the number of Members, schools and communities requiring food relief. 

Foodbank Queensland’s ability to provide more food to those in need is limited by the size of its current Food Distribution Centre. Built 28 years ago, the 1,800sqm facility initially distributed 1 million kilograms of food annually. Today, Foodbank Queensland distributes around 14 million kilograms of food each year, but due to the current facility size is simply unable to source and distribute more food.  

“Our highly efficient team has managed to operate within our small facility for some time, but with the growing needs of Queenslanders, we can no longer support everyone who requires help. This funding will enable us to expand across Queensland, allowing us to increase our distribution to 18 million kilograms of food per year once finalised,” says Jess Watkinson.  

This expansion will allow Foodbank Queensland to provide 32.4 million meals to Queenslanders in need each year. This includes School Breakfast Programs being provided to 400 schools, 16,000 Food for Kids hampers prepared for families in need, and 300 pallets of food and essentials delivered in response to Queensland disasters each year. 

“Amid the current cost-of-living crisis, the demand for food relief in Queensland has reached unprecedented levels. We are thrilled that the State Budget has prioritised support for food relief services, including our sector colleagues OzHarvest and SecondBite, and we know that Queenslanders in need will greatly benefit from this additional support,” says Jess Watkinson. 

The Miles Government’s State Budget has also allocated $15 million for the School and Community Food Relief Program. Foodbank Queensland looks forward to partnering with schools to enhance School Breakfast Programs, ensuring that Queensland children have access to a nutritious breakfast, giving them a strong start to the day.   

For further information on Foodbank Queensland’s food relief services, please visit www.foodbank.org.au/qld 

The difference between use-by and best-before dates

 

The difference between use-by and best-before dates

 

How many times have you opened the fridge after a long week, only to notice that your well-intentioned grocery purchase has passed the date on the packaging, and you immediately throw it in the bin?

This is likely a scenario that plays out in thousands of homes across Australia every single day, but did you know that in doing this, you could be throwing out perfectly edible and nutritious foods?

The difference between use-by and best-before dates can be confusing. We’re here to debunk some common myths and share our top tips on how to safely prepare and store your food, reducing food waste and saving you money!

Best-before dates

Best-before dates reflects food quality. You can often eat foods after that date

 

Best-before dates indicate how long a food will last before it begins to lose quality. It does not mean you cannot eat the food after that! Best-before dates are often applied to packaged products, canned foods, produce and pasta. If stored properly, it will often be safe to eat for up to 12 months after the best-before date, though it may have lost some quality and nutritional value. 

So, what’s the verdict? These foods aren’t dangerous to eat after their best-before date! Stop and check before you throw out that bag of pasta in the back of the pantry. 

Did you know:

According to Food Standards Australia New Zealand (FSANZ), ‘Food items are legally permitted to be sold after a Best Before Date and until they are no longer fit for human consumption’.

Use-by dates

Use-by dates reflects food safety. Do not eat foods after that date

 

Use-by dates on the other hand are foods that for health and safety reasons, should not be consumed after a certain date. These dates are applied to highly perishable foods like meat, dairy and other meals and cooked foods. You should not eat foods that have passed their use-by date even if they seem ok, as they may contain harmful bacteria, except for some foods that have been frozen before this date.

Foods with an expired use-by date are not legally permitted to be sold as they pose health risks to consumers. 

So, what’s the verdict? Do not risk eating food that has passed its use-by date even if it looks and smells ok!

How reliable are these dates?

 

Food manufacturers will often choose best-before dates that are well before when the food will actually deteriorate and spoil. This is to encourage you to eat the foods while they are fresh and at their best, meaning you should consider this date as more of a guide. Often frozen and canned foods will keep their quality long after their best-before date, provided the foods smells and looks as expected, it should be safe to eat.   

This is also dependent on how the foods have been stored, based on the directions on the product. For example, fresh milk must be refrigerated or will likely spoil and cannot be safely consumed regardless of its best-before date.   

Keep an eye out for products with a use-by date. These should never be eaten after this date has passed! 

 

Food preparation and storage tips

 

  1. Wash your hands with soap under warm running water for at least 20 seconds. You should do this before handling food and if you pause to cough, eat, touch your hair, or do anything that could make your hands dirty again, wash your hands thoroughly before resuming food preparation.
  2. Thoroughly rinse all fruit and vegetables before consuming to remove chemicals, bacteria and any residual soil or insects.
  3. To help with correct food storage, ensure your fridge temperature is at least 5 °C or below. The freezer temperature should be below -15 °C. When food shopping, try and collect chilled or frozen food at the end of your trip and take them home to store in the fridge or freezer as quickly as possible. You could also use an insulated cooler bag or ice pack on hot days or longer trips.
  4. Leftover food that has been cooked should not be left out to cool for more than one hour. As soon as it has cooled, store it in a suitable food-grade container in the fridge, ensuring that raw foods are placed on the lower shelves below the cooked leftovers to avoid contamination.
  5. Use separate cutting boards and utensils when preparing raw foods, ensuring they are thoroughly washed and sanitised after each use.  

 

Thank you for doing your part in reducing food waste. Click here to learn more about food safety.

 

If you or someone you know needs food support, please visit our Find Food portal so we can connect you to a Foodbank community partner in your area.

 

 

We’re here to help

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