Food Studies have been learning about Food Sustainability.

‘Food sustainability focuses on producing, distributing, and consuming food in a way that minimises environmental impact and ensures long-term food security for everyone. It involves practices that protect natural resources, promote social and economic fairness, and reduce waste, benefiting current and future generations.‘

Recipes have focused on some of the key aspects of food sustainability. For example: 

Seasonal/locally sourced ingredients - Berry/Stone fruit cobbler 

Eating the whole plant – Roasted carrot hummus and carrot top pesto

Using up left overs/reducing food waste – left over rice made into arancini; left over mashed potato into potato bread; left over pumpkin into gnocchi

Planning meals/shopping list - specific orders for individually made recipes

Composting/chook food with food scraps - not going into landfill

Consuming more plant based meals - Cauliflower base pizza

Eating more sustainable grains – Quinoa banana chocky pot

Eating less meat - Lentil and mushroom Bolognese