As easy as pie: The new initiative tackling food waste

By Kate Hassett

As easy as pie: The new initiative tackling food waste
Re-Pie-Cling is the latest initiative to curb our wasteful habits.

Each year Australians waste as much as $10 billion in uneaten food. This amount is the equivalent of 1/6 of our weekly grocery shop – every week.

According to a study into food waste by Galaxy Research and Pampas Pastry, Australians throw out more than $1000 in uneaten groceries every year. Which, when you consider the astronomical amount of people who go without food and shelter, as well as our burgeoning landfill problems, is a huge amount.

Celebrity Chef Matt Stone has teamed up with the Re-Pie-Cling initiative to end our wasteful attitudes and teach us how to ‘recycle’ our foods into new and exciting dishes – all with the simple addition of pastry.

This quick and easy alternative to binning your leftovers is aiming to change the way we approach our grocery list by understanding how simple it is to make full use of everything in our fridge.

“It’s great to see so many Aussies are trying to be more sustainable in the kitchen. Food waste is such a big issue in this country and we can each do our bit to help. It’s a lot easier than most people think, particularly with initiatives like Re-pie-cling, which tap into existing behaviours that people are already familiar with,” says Stone.

“It’s just a matter of popping yesterday’s leftovers into some Pampas Pastry and then popping that into the oven – all the while being mindful of the importance of food safety when using leftovers of course! What you end up with is a reinvented meal and renewed excitement for the food. What’s more, almost any dish can be Re-pie-cled from savoury meals like Spaghetti Bolognese right through to desserts like left over fruit salad and custard.”

View Matt’s recipe for Chicken and Vegetable Pie here and the recipe for Baked Custard, Apple and Bread Tart here.



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