Australia's top chefs serve up a feast to tackle food waste

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Australian chefs will feed the public to raise awareness of food waste in an initiative with charity OzHarvest and the United Nations.

Many people dream of eating a meal cooked by Guillaume Brahimi or Neil Perry and today thousands will get the chance as they serve up a free, delicious hot meal.

The chefs will unite with politicians and celebrites to serve a meal made from surplus produce that would have otherwise ended up as landfill.

It is part of OzHarvest and the United Nations Think.Eat.Save program, which is designed to raise awareness of global food loss and waste reduction.

Australians throw out $10 billion worth of edible food every year, while two million people still rely on food relief.

SBS reporter, Zara Zaher speaks with Suzanne Madden from OzHarvest

Founder and CEO of OzHarvest, Ronni Kahn said the aim of Think.Eat.Save 2014 is to bring attention to the disturbing amount of food wasted in Australia and around the world.

"Our modern day challenge is to create a sustainable food culture that can be shared by all, where we waste less at all levels of food production, distribution and consumption," Kahn said.

"Each and every one of us can make a pledge to reduce food waste by participating in local Think.Eat.Save events, and also commit to reducing food waste at home."

"Small actions can affect change and united, our actions will make a huge positive impact on our planet."

Globally, 1.3 billion tonnes of food is wasted each year, yet more than 870 million people are chronically under-nourished.

The United Nations Naysan Sahba said while food consumption is expected to rise, it's important to cut food wastage.

"In the next few years, food consumption is expected to increase by around 30 per cent due to population growth, while the effects of climate change are expected to reduce agricultural yields by up to 5 per cent in some areas."

"We do know, however, that cutting the rate of food loss and waste in half by 2050 would close 20 per cent of this food gap."

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