Key Points
- Kamran Kasaei-Nejad's business combats food waste and cost-of-living pressures with discounted "ugly" produce for consumers.
- Australians waste 7.7 million meals daily, costing billions, according to the Great Unwaste campaign.
- Experts advocate for better food storage, reducing cosmetic bias in produce, and campaigns to make food waste awareness second nature.
Kamran Kasaei-Nejad has always had a soft spot for "unusual-looking" produce.
Through his business, the Iranian Australian migrant entrepreneur rescues cosmetically imperfect fruit and vegetables, and offers them to consumers at a discount.
Kasaei-Nejad launched the Funky Food delivery service in Brisbane at the age of 22 with the vision of combating food waste.
What began as a solo venture, sourcing fruits and vegetables deemed unacceptable by supermarkets, gradually expanded with the support of his family.
Kamran Kasaei-Nejad grew up in Brisbane. Credit: Kamran Kasaei-Nejad
"But after finishing high school, I realised if I wanted to start a business, I wouldn't have time to study."
The fight began at home
Growing up in a migrant household, Kasaei-Nejad said he was deeply familiar with minimising waste.
"Nothing got wasted in our house," he said.
"My mum used to chop veggies, blanch them and freeze them — same with meat or leftover cooking — so we could eat them later."
Kamran Kasaei-Nejad with his mum, Sima Hashemifard. Credit: Kamran Kasaei-Nejad
As Kasaei-Nejad explored business opportunities after high school, he became aware of supermarket produce rejections.
To understand the truth, he went directly to the source, speaking with farmers.
He recalled one particularly stark response: "Our biggest customers are the bins."
This set him on a mission to make a change.
He immediately arranged a purchase of produce and, with the help of his sister Kiana, transformed their balcony into a makeshift packing station, delivering the first batch of boxes to a small group of customers.
Kamran Kasaei-Nejad packing boxes on his balcony. Credit: Funky Food
"These boxes are often up to 30 per cent cheaper than supermarket prices," he claimed.
Kasaei-Nejad believes the success of the boxes is primarily due to their value and convenience, but also people's increasing willingness to make environmentally conscious choices.
Kamran Kasaei-Nejad at the Funky Food warehouse in Brisbane. Credit: Funky Food
"For fruits, blend them into smoothies or juice. My little sister loves sorbet, so we freeze surplus fruits and make that, although she now knows how to do it herself," he added.
"This is how we do it in our household."
Creating an 'everyday habit'
Mandy Hall is a MasterChef alumna and campaign director of , an organisation improving the Australian food system's sustainability through research and evidence-based solutions.
Mandy Hall is the End Food Waste campaign director. Credit: Mandy Hall
She stated that households waste 4kg of food weekly, costing around $3,000 annually, a figure she believes is likely higher due to current living costs.
The average household discards 256 kg of food each year, costing approximately $3,000 annually per family Credit: End Food Waste Australia & The Great Unwaste
"Every time food waste is discussed — it’s often linked to a compost bin. I want people to fall back in love with food," she said.
It’s not just about what we throw away; it’s about the experience of gathering around a meal, the memories we create, and the deep connection we have with what we eat.Mandy Hall
"Our farmers are the backbone of our society, and what they produce is invaluable. Food is at the heart of every moment in our lives — whether we’re celebrating, mourning, or simply nourishing ourselves."
Hall said she hoped initiatives like the Great Unwaste campaign and businesses like Funky Food would make food waste awareness "second nature" to Australians.
"Just as Australians wouldn’t throw rubbish out of their car windows or step into the sun without sunscreen, I hope that reducing food waste becomes an everyday habit for everyone," she said.
Mark Barthel, former Chief Strategy and Policy Officer at and Chair of the Standards Australia technical committee on food waste reduction, is an international expert in sustainability and the circular economy.
He has collaborated with Hall on several research initiatives related to the Great Unwaste campaign.
Mark Barthel. Credit: Oneill Photographics
"These odd-shaped products are just as healthy and nutritious," he said.
"Plus, by buying them, you can save up to 30 per cent and support both the environment and our farmers."
Barthel recommended starting with simple, actionable steps to reduce food waste: sticking to shopping lists, proper food storage and utilising online resources.
He pointed out that "best before" dates are often just guidelines, and you can usually trust your senses. "Don't just toss something the day after!"
To prevent food waste, label your frozen items with date, portion, and contents. Otherwise, they become UFOs — Unidentified Frozen Objects — and likely end up in the bin.Mark Barthel
According to the , Australia wastes 7.6 million tonnes of food annually — enough to fill the Melbourne Cricket Ground ten times over.
The same study also states that 70 per cent of this waste could have been avoided, equating to billions of lost meals and a $36.6 billion economic impact.
FIAL reports that household waste alone costs Australians $19.3 billion per year, while food waste emissions contribute 17.5 million tonnes of CO₂ annually.
"Reducing food waste isn’t just an environmental or economic issue — it’s a social imperative," Barthel said.
"If Australia successfully halves food waste by 2030 — an ambitious goal — FIAL estimates this could unlock $54 billion in benefits, significantly reduce emissions, and ensure more food reaches those who need it most," he added.
