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Edit Business | Waiwaste
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About We are a Food Rescue Organisation that rescues edible food products from local food suppliers which would otherwise be discarded. Story Waiwaste rescues food that is good enough to eat but not good enough to sell – fresh fruit and vegetables, bakery products and sandwiches, frozen or fresh meat, dairy products, fresh eggs, prepackaged foods and non-alcoholic beverages. This includes food that has reached its Best Before date, being a guideline only, but not food that has past an Expiry date. We rescue food products from local suppliers and sort them at our current base, the Masterton Foodbank. Anything unfit for human consumption will be composted or become animal feed. Most of the rescued food is given to the Masterton Foodbank, to fill the food boxes of clients in need of some extra help that week. Other recipients include Life Exchange, King St Artworks, Te Awhina Cameron Community Centre, Masterton Family & Education Support Centre and Te Whare Karakia Ministries. Strict health and safety regulations are followed in our collection and distribution of rescued foods. We also welcome food that local people have in excess - from their gardens, fruit trees or nonperishable, unopened food from their kitchen cupboards. We operate ‘Food Drop’ shelves outside of the Masterton Foodbank, which is located next to the Masterton Library Square and behind Taste Café at 83 Queen Street, for these items. Food can be dropped off here Monday to Friday between the hours of 8a.m. and 5p.m. Waiwaste is keen to hear from food producers and businesses who have food that is no longer viable for selling, either on a regular or casual basis and from reliable volunteers who can help with the collection of food regularly. "Our Food Rescue concept is simple; we collect food that is good enough to eat but not good enough to sell, and redistribute to local community organisations for use. Food can come from a variety of sources including supermarkets, distributors, manufacturers and growers.Donors benefit by saving on waste disposal costs and are recognised as being socially and environmentally responsible. They reduce greenhouse gas emissions from the landfill. Staff morale is also increased as employees see food put to good use.It’s good for the community and healthy for our environment.Recipient organisations are able to provide a greater variety of healthy food to their clients, and also save on their operating costs."
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