The Level 2 class are currently looking at evaluating sustainable food practices.

The students have looked at food waste, eating in season, farm to plate, local food and the farmers market. The market is the context for their next assessment task. 

Students joined Ms Moore and Ms Irving at the market to gain insight to the Otago Farmers Market. They were given a budget per student to purchase fresh, local and in-season produce. 

Thank you to the Otago Farmers Market vendors, particularly Cardrona Merino and Whitestone Cheese for their generosity with gifted produce. Well done to the students who managed to get there and to their families who joined them in the experience. 

A good morning had by all.