Rowen Halstead
As a chef in the industry for over 12 years working in some of the most experienced kitchens in the country and across the globe, I have witnessed first-hand the immeasurable amount of avoidable food waste that can be produced due to a lack of concern, knowledge and creativity. It opened my eyes to the importance of reducing our food waste, creating a more sustainable food system, and how integral zero-waste cooking practices are. For those reasons, it has become my goal to advocate and educate others about the food waste we produce, utilising and preserving what we can, and its overall impact on our planet and the economy.