However, with the benefits of readily
available food comes the challenge of
managing food waste. We’re tackling this
issue head-on, to not only reduce waste
but also extend a helping hand to our local
community facing food poverty, creating a
win-win situation for everyone involved.
Partnering with in-house caterers
Blue Apple Catering and local
sharing platform Olio, we’ve found a
solution that means less food goes
to landfill, and we make a meaningful
contribution to address food poverty.
The key?
Olio has an innovative, collaborative
surplus redistribution solution which
means the uneaten food from our
onsite café can be safely redistributed
for human consumption.
When food is no longer needed for Avison
Young staff, Olio volunteers step in to claim
the collection and donate to those in need.
Olio has a national network of 120,000
fully food-safety trained volunteers who
can collect surplus wherever charities
can’t and can share food in as little as
30 minutes once they’ve picked it up.
From May through to December 2023,
we prevented almost 200kg (187kg to be
exactly) of food from being wasted and
donated 412 meals for 40 households.
It’s also inspired us and the Blue Apple
team to minimize waste at every stage
of the process - like reinventing dishes,
utilizing leftovers, and looking for every
opportunity to decrease waste.
It goes to show how engagement and
collaboration with small, innovative service
providers can lead to so many benefits!
We’ve tracked our impact from May
– December 2023, and are so proud
of what we’ve achieved together.
186.9 kg
Edible food donated
746.6 kg
CO, emissions avoided
2,538
Car miles off the road