CSU catering staff have produced 503 meals for those in need across Wagga, Junee and surrounding areas, which is up more than 150 meals since last year. 

Toby Perry, CSU southern region food and beverage coordinator, said the the Wagga campus has turned unused food left behind by students into frozen meals with its annual Move Out Cook Up movement. 

“It’s been a really nice thing to have the whole university come together; the students donated the food, the staff collected it and brought it to us, we cooked it up in our kitchen on campus and then we give it to OzHarvest,” Mr Perry said. 

“Everyone is involved and it’s a big thing to coordinate, but all for a great cause.” 

Mr Perry said about seven to eight chefs contributed in producing these meals and said it all ties into sustainability at CSU. 

“We’ve very keen on sustainability and this year alone, we’ve banned straws, plastic bags and reduced our coffee cups going to landfill by more than half,” he said. 

“This is another opportunity to reduce food waste and do something nice at the same time.

“It’s important for us to show that we are engaging with the community, because CSU has been here a long time especially in Wagga.” 

Some of the meals that were created included tuna pasta bake, beef casseroles and pork curry. 

OzHarvest is the food bank organisation that distributes these meals locally and the Wagga coordinator John Foord said since it began in 2012, a lot of quality food has been saved from landfill.

“There’s been an increased amount of food that we’ve been able to get our hands on and the waste is amazing but we’re saving it and it’s going to a good cause,” Mr Foord said. 

“It’s great that the food doesn’t go to waste and is distributed to the underprivileged in our community. 

“We distribute the meals to nine different charities in Wagga including Wellways, the Multicultural Society, Women’s Refuge and the Junee community kitchen and community centre.