Brisbane’s best chefs and bakers will create 100 cakes to celebrate OzHarvest Brisbane’s 8th birthday and help feed the underprivileged over the Christmas period.
OzHarvest is Australia’s leading food rescue organisation, collecting surplus food from more than 3,500 restaurants, supermarkets, hotels, airports and cafes. Each week the organisation delivers 180 tonnes of saved food to local charities that give it to vulnerable men, women and children around the country. The Cakes for a Cause will be donated local charities that receive OzHarvest food. By sponsoring each cake for $1,000, businesses and the generous among us can raise $100,000 which would help OzHarvest deliver 200,000 meals this Christmas.
OzHarvest state manager Amy Cobb said that the simple things we all take for granted are not possible for those who struggle to buy enough groceries each week. “There are still so many people going hungry and simple things that many of us take for granted, like having a birthday cake, are not possible for someone who is struggling to put food on the table,” Ms Cobb said.
“OzHarvest Brisbane has one birthday wish and that is for those doing it tough to experience the joy of a beautiful birthday cake. Our bright yellow vans are out and about in the Brisbane community everyday, saving good food from going to landfill and delivering it directly to more than 120 local charities who provide essential food relief.” she said.
Organisations and individuals who sponsor a cake will be invited to OzHarvest’s birthday party on 27 November held at BCEC where they will meet representatives of charities that benefit from their work. Fundraising is open and runs until 25 November, visit OzHarvest to sponsor a cake.
“The Brisbane Convention & Exhibition Centre is proud to support the initiatives of Oz Harvest in working to eliminate hunger and food waste within our communities. At the Centre, we strongly believe in reducing our impact on the environment through the thoughtful use of ingredients and products and providing hunger relief to those most in need. We are working towards an ultimate goal of zero food waste within our operation through an on-site organic waste composting system, donating excess food to hunger relief agencies and through menu engineering and event demographic profiling,”Executive Chef David Pugh said.
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