Year 7 Food Design students have recently completed an inspiring project focused on sustainability, food production and community support. As part of their learning, students designed a sustainable food product suitable for donation to an OzHarvest food distribution supermarket. Throughout the project, they were challenged to think critically about the environmental impact of their ingredients and cooking processes.

Students examined the packaging of their chosen ingredients, considering how different materials contribute to waste and how more environmentally friendly alternatives can be selected. They also researched the distance their ingredients needed to travel, aiming to reduce food miles and support more local, seasonal produce. Understanding seasonality helped students identify which ingredients grow best at particular times of year, and how choosing in-season foods can lower environmental impact.

As part of their practical skills development, students explored the resource demands of popular proteins such as beef and chicken, recognising the significance of choosing more sustainable options. They also experimented with fresh pasta making—rolling dough, forming ravioli or slicing sheets into fettuccine—before assembling pre-packaged pasta meals ready for donation.

OzHarvest expressed their sincere gratitude for the students’ contribution. The pasta meals were distributed immediately through their Hindmarsh food distribution centre, making an instant and meaningful difference to community members in need.

Alongside cooking, students learned strategies to manage food preparation waste more efficiently, including how to reduce vegetable scraps and how careful planning of ingredient quantities can minimise excess.

This project not only strengthened students’ practical cooking skills but also deepened their understanding of sustainability and the positive impact their choices can have on the wider community.

Sonia Ford
Food Design Teacher