Waste Not Want Not

Did you know the average Australian household throws away over $1,000 worth of food every year? Think of what you can do with that money! Creating delicious meals using the food you already have is our aim.

Redland City Council has partnered with Griffith University for the Waste Not Want Not Campaign. The pilot research study is working towards a city-wide roll out of community activities to help reduce food waste in kerb-side bin collections and save Council and ratepayers money on landfill fees.

Celebrity Chef Dominique Rizzo will be at Stockland Cleveland Shopping Centre 10am-1pm every day from 20-31 March doing cooking demonstrations, food tastings and sharing her tips on how to get the most out of the food your already have.

There will also be a chef cook off. At 12pm, Thursday March 30th, Chef Mathew Lee from restaurant Cutty Sark and Eugene Lee from Colour Me Flavour will have 60 minutes to prepare and present their individually developed food-waste meals, designed from ingredients established by our food waste research and food survey.

Did you know the average Australian household throws away over $1,000 worth of food every year? Think of what you can do with that money! Creating delicious meals using the food you already have is our aim.

Redland City Council has partnered with Griffith University for the Waste Not Want Not Campaign. The pilot research study is working towards a city-wide roll out of community activities to help reduce food waste in kerb-side bin collections and save Council and ratepayers money on landfill fees.

Celebrity Chef Dominique Rizzo will be at Stockland Cleveland Shopping Centre 10am-1pm every day from 20-31 March doing cooking demonstrations, food tastings and sharing her tips on how to get the most out of the food your already have.

There will also be a chef cook off. At 12pm, Thursday March 30th, Chef Mathew Lee from restaurant Cutty Sark and Eugene Lee from Colour Me Flavour will have 60 minutes to prepare and present their individually developed food-waste meals, designed from ingredients established by our food waste research and food survey.