Luxury takes many forms. For some it’s a moment of indulgence – a glass of champagne and a taste of something exquisite – while for others it’s far more profound; it’s the simple dignity of knowing there’s food on the table tonight. There’s a quiet heaviness that settles in when you walk through the doors of Fair Food New Zealand. It’s the kind that reminds you of the power of community and the privilege of giving. You leave with a weight of gratitude on your chest, you’re not just moved but deeply thankful.

Henry and Debbie Onesemo from Auckland’s Tala restaurant recently spent the morning in Fair Food’s conscious kitchen, turning donated produce into beautiful meals to support and give back to the community. “It’s a huge part of the Samoan culture and heritage, to show gratitude and say thanks,” says Henry. The hospitality industry can sometimes feel like its own bubble but it’s important to remember that at its core, it’s all about food and the community it brings together. At Tala, this belief extends beyond the plate through initiatives such as Dine by Donation, creating opportunities not just to give back but also to help young chefs take their first steps in the industry.

Fair Food receives one to two tonnes of produce every single day, everything from bread and fresh fruit and vegetables to meat, discarded simply due to approaching use-by dates or minor imperfections. Michelle Blau, General Manager of Fair Food says, “Food waste is on par with emissions. This industry should not be a growth industry! Hunger is on the rise.” Instead of going to waste, these meals and products find a greater purpose. Fair Food supports solo parents affected by cancer, those experiencing domestic violence and anyone struggling to put dinner on the table. Everyone is welcome to volunteer, donate time and food at fairfood.org.nz MIA BENNETT