Scooping Up Less Waste This Easter

Kiwis buy well over a million hot cross buns in the weeks leading up to Easter, yet bread remains one of the country’s most wasted products. 

Fair Food, Farro, and Island Gelato have teamed up to share a limited edition Buttery Hot Cross Bun & Custard gelato utilising surplus ingredients, with the proceeds helping ensure no one misses out on Easter dinner. 

“Bread is the top food wasted in NZ, with more than 29 million loaves uneaten each year. This gelato is a creative way to encourage less waste and more taste,” says Farro Food Editor, Vicky Tasker.  “We love ice cream in the middle of hot cross bun, so why not make it a stand alone flavour.” 

“There’s no Easter without hot cross buns, but too many families in our community will spend the holiday weekend hungry. This collaboration enables us to share an incredible 2,300 kilos of fresh bread with family violence shelters and emergency housing the week before Easter. That’s thousands of hot cross buns and other fresh food reaching people who might otherwise miss out,” says Fair Food General Manager Michelle Blau.  

“We love the opportunity to get creative for a great cause and showcase culinary innovation,” says Island Gelato Kitchen Manager Hannah Clarke. “Our limited edition Buttery Hot Cross Bun & Custard gelato is all the best of Easter rolled into one sustainable artisanal scoop!”

Hop into Farro or Island Gelato to scoop some up before it’s gone.

One in four kiwi households now experience food insecurity in NZ. That’s a million of us. Last year, Farro supplied free fresh groceries for 374,606 meals through Fair Food’s network of 70 mental health and community organisations, all from ingredients that would otherwise have gone to waste. Island Gelato are leaders in sustainable food including their groundbreaking gelato made by upcycling imperfect gold kumara.  $1 from every Hot Cross scoop or tub sold will benefit Fair Food.