This term, our Food Technology students are participating in the OzHarvest FEAST (Food Education and Sustainability Training) program—a hands-on, curriculum-aligned initiative that equips young people with the knowledge and skills to fight food waste and make sustainable food choices.

Throughout the program, students explore the environmental impact of food waste and learn how to reduce it through smart shopping, meal planning, and creative cooking. They experiment with turning leftover ingredients into tasty meals, proving that reducing waste can be both practical and delicious.

Our practical in the classroom this week is vegetable fritters—a versatile recipe that uses up any leftover veggies and is perfect served with guacamole, mayonnaise, sour cream, or sweet chilli sauce.

One of the key goals of the program is to help students understand how small changes in the kitchen can lead to big environmental benefits. By reducing food waste, we cut down on greenhouse gas emissions, conserve valuable resources, and support a more sustainable future.

We encourage families to get involved too! The OzHarvest website offers fantastic tips and recipes to help you use up the last of your ingredients before tossing them out:
https://www.ozharvest.org/what-we-do/education/feast/

Together, we are building a generation of thoughtful, resourceful cooks who will make a real difference—one meal at a time.