We’re doing it here too!

Households around the country are beginning to use up, rather than throw out, their leftovers. But Nick Loosley of Auckland has gone one step further with his pop-up restaurant, Everybody Eats.

On Mondays, he organises a three-course meal for the hungry and overlooked of the city, with help from an army of volunteers, including top local chefs. Samir Allen of Gemmayze St on Karangahape Road offers his restaurant for the evening and diners pay what they can afford for a meal of “rescued” food from New World Eastridge and Kiwi Harvest. A permanent home for Everybody Eats is planned to open soon following a successful PledgeMe campaign.

facebook.com/everybodyeats.nz salt

200g conchiglioni or other small shell pasta 200g stale bread, diced

½ tsp freshly ground black pepper

10 basil leaves, finely sliced

In a medium saucepan, combine the water, cheese rinds, thyme, rosemary and sage and bring to a boil over medium heat. Immediately reduce the heat and gently simmer for 1 hour. Remove the rinds and strain the broth through a colander, then set aside at room temperature.

Preheat the oven to 175°C and line a baking sheet with parchment paper.

In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the carrots, fennel and potatoes and sauté for 3 minutes. Add the garlic and sauté for 5 seconds, then season with salt. Add the parmigiano broth and boil for 6 minutes. Add the pasta and cook until al dente, about 8 minutes.

Place the bread on the baking sheet and lightly toss with the remaining 1 tablespoon of olive oil and pepper. Bake until golden brown, about 15 minutes, then toss with the basil. To serve, ladle the soup into soup bowls, garnish with the toasted bread and sprinkle with salt. Serves 6.

Wine match: light Italian red.