On 23 February 2026, we welcomed local hospitality and food retail operators to Smart Surplus: Food Donation for Businesses, a practical forum designed to help businesses reduce food waste, navigate legislation, and build safe, sustainable food donation pathways.
Delivered as part of the EPA-funded Illawarra Food Rescue & Relief project, the session brought together business owners, environmental health representatives and frontline community organisations to provide a practical pathway for businesses in the Illawarra to make a difference for the planet and people by donating their edible leftover stock.
Originally planned for an outdoor venue, the event was relocated due to weather and generously hosted by Balinese Spice Magic, creating an intimate space for conversation.
The Impact of Food Relief
The afternoon moved beyond the idea of food donation as “leftover charity” and instead reframed it as a systems-level intervention. Facilitated discussion with representatives from two of our project partners, Vinnies and Wollongong Homeless Hub & Housing Services, highlighted what really happens when someone seeks food relief.
Food relief is an opportunity for:
-
A first step toward housing support
-
A gateway to financial counselling
-
An opportunity to connect someone with health or mental health services
-
The provision of human connection, dignity and relationship-building
Speakers shared that increasing demand across the Illawarra reflects rising living costs, housing insecurity and financial strain, and that the profile of people seeking assistance continues to broaden. Access to food reduces immediate stress, allowing individuals and families to stabilise and engage with longer-term supports.
For local businesses, this demonstrated that donating surplus food is not simply a waste solution, but part of a broader referral and support ecosystem.
A Business Owner’s Perspective
Jules Mitry, owner of Balinese Spice Magic, shared firsthand insights into integrating food donation into weekly operations. She spoke candidly about how it’s just the right thing to do as a business owner, and how donation has not only reduced waste almost entirely in her kitchen, but strengthened staff morale and reinforced the restaurant’s community values. Her message to other businesses was clear: start simple, build consistency, and don’t let uncertainty hold you back from making an impact in your community. Where there’s a will, there’s a way.
Clarifying Food Safety and Legislation
A key focus of the session was demystifying legislation around donating food, as we know this continues to be a barrier for many businesses who might be interested in donating. Guidance from the Environmental Health team at Wollongong City Council was provided on temperature control requirements, labelling cooked meals, and foods unsuitable for donation. Importantly, attendees received clarity around NSW legislation that protects businesses donating food in good faith, which you can read here.
Interested in donating surplus food from your business?
Download the Guide to Food Waste & Donation to learn how to get started, or send us an email to foodfairness@healthycities.org.au.
