This term the students have been looking at sustainable food practices. This has covered a range of practices, including using leftovers, preserving and seasonal local food, which included a visit to the Otago Farmers' Market.

At the start of this year, students made preserves with local food - plum jam, plum sauce and sweet tomato chilli jam to use this term. Students at the market were given a budget of $60 for the class to cover their practical lessons for the following week and to use alongside the preserves they had already made. They found the majority of the fresh produce they purchased was cheaper than the supermarket (although not all produce was) and they enjoyed the experience of meeting producers and discussing how their food was produced. 

They are currently writing up the evaluation of these practices. The pictures are the Level 2 class at the Otago Farmers' Market and cooking in class with their chosen produce. Roast pork hocks from Havoc Farm Pork, Cardrona Merino Lamb mince for a shepherds pie, winter pear and apple crumble and stuffed apples were some of the dishes.