Food waste is a massive issue in New Zealand. This is particularly true in Auckland where our wastage is higher than the national average. The average family in Auckland is wasting $574 worth of food a year – that’s equivalent to about three supermarket trolleys full of food.
In this series, we look at the attitude to food and the approach to preventing waste in different cultures.
For Chinese-Kiwi Tracey Lee, growing up in a family of market gardeners has meant an ingrained appreciation of where food comes from.
“My siblings and I were surrounded by open vege gardens and often helped out after school with harvesting. I’m sure my upbringing rubbed off on me, as I enjoy cooking with fresh food, and New Zealand is a great place to live with the abundance of great produce, meat and seafood to create with!”
It’s also provided her with the opportunity to build skills using seasonal produce and an abundance of windfall.
“When we visit them, Mum and Dad always have fruit or veges to take home. I guess I’ve been spoilt in that respect, and I shop where produce is the freshest – at local produce markets.”
That’s not without its challenges though, as Tracey has to find a variety of ways to use up seasonal windfall.
“At the moment it’s lemons. My father and mother, Sammy and Pauline, are busily preserving lemons like there’s no tomorrow, and then bagging them up to give away to people. That’s Chinese culture for you, the sharing of things.
"On a smaller scale I’m making batches of lemon curd. For inspiration, I’m more of an internet kind of girl, that’s where I get my recipe ideas. I’m also learning those Chinese family recipes from my Mum, so they continue to be enjoyed in future generations.”
Avoiding food waste is something that Tracey’s mother Pauline instilled in her six children.
"‘Great taste, no waste’ was something she used to say to us as children."
"In preparing meals, there is not much that goes to waste – chicken frames or pork bones make a great base for broths or stocks, and she often uses unusual cuts of meat not usually found in a regular supermarket (pork knuckles, pork cheeks).
"Mum purposely over-caters as she knows there is always someone that will be happily willing to take leftovers of her cooking.”
Tracey says Chinese culture is about family and sharing, and food is central to this.
“Cooking in our home – and I am sure in many Chinese households – is all about spending time together and eating from shared dishes around the table.
"We go to Mum and Dad’s house every fortnight for a family dinner and this gives me the opportunity to catch up with my family (my parents, my sisters, brother and nieces) to see what everyone is up to, help to prepare the meal and eating together."
