Kai Conscious Cafe

Join us every Friday from 11am -3pm!

Kai Conscious Cafe is one of our tastiest projects as it’s all about FOOD!

We have partnered up with amazing local businesses that choose to donate their less desirable food to us every week.

Anyone and everyone is invited to our community lunch on Friday from 1PM-3PM, and is welcome to help us cook up a feast from 11AM-1PM alongside our dedicated 'no-waste' chef, Kathy Voyles, who teaches new recipes and guides people in their cooking.

Come and learn about reducing food waste, saving money, and helping the environment!



Kgs of Food Rescued

banner of icons that represent WRT

Give a Koha

We accept many forms of koha!

  • You can bring in excess crops from your garden or bottom-of-the-fridge ingredients to go into our kai.
  • You can help prepare our community meal from 11am-1pm on a Friday and lend your cooking skills to our volunteer team
  • You can help set up and pack down the space, and wash dishes after the meal - your mahi will be much appreciated!
  • You can give a monetary donation so that we can continue to purchase cooking essentials such as oil, onions and garlic.

100% of donations go to the Kai Conscious Cafe.

kcc cook of 2

We'd like to give a huge thank you to our food business partners below, who all contribute donations to our Kai Conscious Cafe!

countdown logo
Hotshot Logo
Cafe Fenice Logo
Francos Logo
Waiheke specialty foods logo
Gulf Foods Logo
Four Square logo
Waiheke Budgeting Logo
Island grocer logo
greenspace logo

At the Kai Conscious Cafe we get donated a huge amount of eggs each week, and although we utilise a lot in our cooking we also encourage everyone to take some to use at home. These eggs are often just passed their sell by date but can be used for baking and hard boiling. We have a great tip for checking if they are still safe to use:

  • Place the unbroken eggs in a bowl of cold water
  • If they float to the top they are past it so smash them and put them into your bokashi composter
  • If they stay at the bottom of the bowl they are good to use
  • If they are still touching the bottom but are standing upright it means they are around three weeks old

We suggest you use these donated eggs for souffles, frittatas, chiffon cakes, banana bread, and muffins - check out the recipe above!

Food Act

Your safety is in our hands, to provide the highest level of safety and best practice in our kitchen, we follow the NZ Food Act as a guideline; however, the Food Act does not apply to us as we don't ever sell food at the Kai Conscious Cafe.

As part of our ethos we don't accept meat donations, to make sure there is no risk of contamination, but we are happy to relocate any donations to a good home.

Once a business has donated food to us they are no longer liable for what happens to it.

We are following the 3 Cs to keep us safe from bugs in food and to reduce the chances of food poisoning.

3 Cs

(1) Cleaning

Hands need to be cleaned before you are allowed to work/cook in the kitchen.

The cooking area and tools need to be cleaned immediately after usage.

(2) Chill

The fridge is always between 2-5 degrees to make sure no harmful bacteria can grow.

(3) Cook

The food is cooked thoroughly to make sure all harmful bacteria get killed.

WRT's Health and Safety plans are provided by:

The WRT is an Auckland Council accredited service provider:

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​​Ngā mihi nui

WRT Team