CEO & Founder, OzHarvest
Ronni Kahn founded OzHarvest in 2004, driven by a passion to make a significant difference by stopping good food going to waste and delivering it to people in need; she started with one van in Sydney. After changing the law to make it safe for companies to donate surplus food, she has grown OzHarvest to be Australia’s leading food rescue organisation, opened the first rescued food supermarket and has taken the unique food rescue model global. Ronni is a powerhouse in the fight against global food waste and a renowned international speaker on this issue. OzHarvest partners annually with the United Nations Environment to raise awareness about global food waste. In Australia, Ronni is working with Government and key stakeholders to halve food waste nationally by 2030 and is now a member of the Federal Government’s National Food Waste Strategy Steering Committee. Ronni’s journey tackling the global issue of food waste was closely followed by an independent documentary film crew over the last three years. Food Fighter received critical acclaim after its cinema release in June 2018. OzHarvest introduced a new impact campaign #fightfoodwaste to support the film and inspire consumers to reduce food waste at home. Ronni has received numerous accolades for her entrepreneurship and positive impact in sustainability, including; Australian Local Hero (2010), Australian Financial Review 100 Women of Influence (2018), BOSS magazine Top 21 True Leaders (2017), Gourmet Traveller Outstanding Contribution to Hospitality (2017) and Griffith University Doctor of the University (honoris causa). The ripple effect of her unwavering passion and innovation is fuelling action across the globe.
Ronni is speaking at
Every ton of food that is lost or wasted represents:
- Hectares of land that could have remained in conservation for climate or biodiversity.
- Cubic meters of water that could have replenished an aquifer or fed a stream.
- Hungry mouths that could have been fed.
Food wasted by the rich is food needed by the poor. Are food banks key to integrated solutions? What technologies are available to help us reduce this waste increasing the shelf life of fresh fruit and produce, or transforming it through processing and packaging to increase access, availability, and affordability? How can we change behaviors in home kitchens and restaurants to cut down on waste, over consumption, and poor food consumption? Every bite counts in the great food transformation.
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