Sustainable Food Solutions 

Our recent Sustainable Food Solutions assessment gave us the opportunity to showcase our cooking, collaborative and innovation skills. The task required us to follow a recipe in pairs and create an appetizing Caesar Salad. We enjoyed the challenge of catering to our needs, such as creating a vegetarian alternative. 

To reduce duplication and minimise waste, we partnered with another group who also had a vegetarian, so one pair cooked chicken and the other cooked a vegetarian alternative with zucchini. During this semester it was great to learn and experiment with how we can limit food waste so we can make more sustainable recipes whenever we cook in school or at home.

Grace Galbraith (Year 9)

Ms Erica Thomson

Teacher