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Our Values

Our Values

Changing the food model through connection, real food and practical action.

Wasted Kitchen exists to show that a different way of working with food is possible — one that values flavour, people and planet equally.

We believe real change happens when good intentions meet practical solutions. By building a commercially viable food business rooted in surplus, seasonality and collaboration, we’ve proved that better food systems aren’t theoretical — they’re achievable.

Today, our focus is bigger than what we make ourselves. We use food as a tool to connect people, share knowledge and help others create lasting change.

Our Four Pillars

1. Sustainability

We design around what already exists — surplus, seasonal and local ingredients — keeping food in the food cycle for as long as possible. From sourcing to packaging, we make decisions that reduce waste and move us toward genuinely circular systems.

2. Real Food & Wellbeing

We believe real food should feel accessible, enjoyable and normal. Everything we create or teach is rooted in nourishment, flavour and confidence — helping people make better choices without complexity or guilt.

3. Connection

Change happens through collaboration. We bring together producers, retailers, nutrition experts, organisations and communities to create something bigger than any one business could achieve alone.

4. Commerciality

Good food systems have to work in the real world. We believe sustainability must be financially viable, scalable and practical — and we actively share what we learn so others can adopt and adapt similar models.

How This Shows Up

  • Creating food that uses surplus and seasonal ingredients creatively and commercially

  • Supporting individuals, businesses and communities through workshops, education and skillshare

  • Building partnerships that connect food, wellbeing and sustainability

  • Sharing a practical model that others can learn from and build on

The Bigger Picture

We’re here to help make real food the easy default — not just in our kitchen, but across the wider food system.

Because the biggest change doesn’t happen when one business does things differently.
It happens when many do.