Sustainable Cooking: Learn to Reduce Food Waste with Local Ingredients

As the warm weather approaches, we are eager to resume farming activities at our Northcote Campus. Our students will be able to enjoy a more diverse array of outdoor learning activities, including planting seeds, watering plants, and harvesting vegetables. The produce that we yield from the farm opens up endless opportunities, as it not only supports local organizations in need of nutrition, but a portion is also used to feed our community in the Dining Hall and to inspire students in culinary arts.

While we wait for our herbs and vegetables to be ready, we continue to support local farmers. Ms. Delevadova recently led students from various grade levels in a cooking class where they learned how to prepare vegetable fritters using local ingredients. They used carrots from Lunar Rhythm Garden, onions and sprouts from Riel Acres, potatoes from Pinewynd Farm, garlic from Nautilus Farm, and eggs from Millers Farm. All of the produce was purchased at The Food Shop, a local store that focuses on providing locally sourced items every day of the week.

Ms. Delevadova shared, "Veggie fritters are versatile and a great way to use the odds and ends from your fridge, helping to reduce food waste. I also shared with our students that it's a great recipe to use when they go off to university as an affordable and nutrient-dense meal or appetizer. Additionally, it can use locally sourced produce even over the winters since carrots, potatoes, onions, and garlic store well."

The students spent the afternoon peeling, chopping, and mixing before enjoying the fruits of their labour. Proud of their hard work, they devoured the fritters and even asked Ms. Delevadova for the recipe so they could prepare them at home. Learning how to cook with fresh and locally sourced ingredients not only benefits our students' health but also supports local agriculture and the environment.