Our Year 7 Food Studies students are currently working on sustainability. During this unit they have planted new herb gardens in wine barrels, which sit out the front of the Catherine and William Callaghan (Technology) Building, which they will water, weed and feed during classtime. The students will then utilise the produce in class, for cooking and garnishing their products.
The aim of this initiative is to build their knowledge of Food Miles, with students learning where our food comes from — it also provides them with a choice of fresh herbs to use in cooking. Last year students used dried herbs in their dishes. We thought it would be a great opportunity to incorporate some hands-on learning while learning sustainable practices at the same time.
