Zero food waste


The zero food waste initiative


The best of fresh produce was harvested this week from the school vegetable garden, bound for the home economics kitchen to be carefully prepared into delicious healthy meals. Environmentally conscious students were pleased that there was not a plastic bag or wrapped vegetable in sight as they cleaned and stored their very own ’school grown’ produce. Additional vegetables were also purchased at a local supermarket in the ‘Odd Bunch’ section to reinforce to students the need to buy produce that may not look aesthetically pleasing, but is perfectly fine to consume.

Year 12 hospitality student Laura Lee headed this zero waste STEAM initiative in demonstrating to our young learners that sustainable inexpensive alternatives can be sourced to create healthy meals, promoting a healthier future for themselves and our planet.

Under Laura Lee’s guidance students sliced, diced, chopped, peeled and grated an assortment of produce such as carrots, eggplant, onion, parsley, bok choy, potato and celery. This combination of vegetables was cooked into a tasty minestrone soup, while apples made up the key ingredient of scrumptious pastries.

The fundamental objective in teaching students to think about sustainability is to provide them with the tools and knowledge to consider a zero food waste future.

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