Sustainable Food

In Sustainable Food Solutions students have been focusing on a no waste approach to their cooking. Last week we experimented making chocolate mousse using Aquafaba (the liquid in a can of chickpeas). Rather than throwing away the actual chickpeas and contributing to food waste in Australia ($20 billion worth of food waste in Australia each year) we turned them into a fresh hummus.

Students have also been debating controversial topics such as the vegan diet and whether or not it actually is sustainable. Students participated in a nugget taste test where they tried a selection of real chicken nuggets and vegan alternatives and used the sensory properties to analyse these. I think the students all agreed that the real chicken nuggets were the winners.