Kai Conscious Waiheke
A community development project managed by Waiheke Resources Trust & funded by Auckland Council.
Kai Conscious Waiheke (KCW) engages households in activities and events aimed to support sustainability through food waste reduction and composting.
The successful KCW pilot began in 2013 and saw 220 Blackpool households receive the Kai Conscious tool kit & over forty people attend free composting workshops.
The project then moved to Rocky Bay, Oneroa, Surfdale & will move to Mawhitipana (Palm Beach) in 2017.
With a focus on food and connecting communities KCW supported the Blackpool & Surfdale communities to create their our "pop up pubs" where neighbours would meet monthly and share kai.
Being Kai Conscious means taking actions like measuring food waste, meal and shopping planning, portioning, and storing food correctly to reduce the amount of food waste you produce, save you money and reduce environmental impacts.
Kai Conscious Tool Kit
Kai Conscious participants receive a free tool kit to help them evaluate there household food waste. The kit comes with a handy bench top food waste container, meal planner, progress tracker & other helpful resources.
Our Progress Tacker is available for download here. By printing out the form and filling it in each time you empty your benchtop container, you will get a sense of how much food waste you are producing and can track any changes that you are making.
In Aotearoa 122,547 ton of food is thrown out annually.
Putting Food Waste in the Spotlight
The problem with waste, is that our solution is often to throw it away, ‘Out of sight, out of mind’ goes the saying.
This means we often don’t consider all the consequences of our actions, and it also removes some key feedback loops that would otherwise effect our behaviour. Becoming aware of the problem is the first step in finding a solution.
That’s why making food waste visible is so important.
There are a number of ways to do this and the KCW toolkit provides you with at least three of these tools - the progress chart, the fridge magnet and the benchtop container for collecting your waste in.
Over time, as you become more and more aware of the food waste your household is producing and as you start to put more of the food waste reduction skills into practice the amount of food waste you produce will get smaller and smaller.
Why do we waste food?
- Are you throwing away leftovers that went bad?
- Are the plates empty after a meal, or is there always uneaten food left on them?
- Are you throwing away food that’s going stale - bread, chips, crackers and cereals?
- Are you throwing away expired food?
Love your leftovers!
Leftovers can save you money, time & they taste great.
Taking leftovers for lunch, reheating them or storing them can save you loads of money and time & some foods taste better the second time around! Tip: If they werent so great the first time add some flavour or create a whole new dish.
Visit Love Food Hate Waste for recipe ideas or google leftover recipes ideas.
On average we throw away a third of what we buy.
If you spend $200 per week on food:
Waste 30% less = save $4680 a year
Waste 20% less = save $3120 a year
Waste 10% less = save $1560 a year
If you spend $100 per week on food:
Waste 30% less = save $1560 a year
Waste 20% less = save $1040 a year
Waste 10% less = save $520 a year