The food we eat is part of our ecological footprint. To make sustainable food choices we have to consider and reduce the health, environmental and social impact of these, with what food we choose but also with what we do with it. In this workshop, you’ll learn ways to make the most of the food that you grow or buy. With some know-how and a little planning there are simple ways you can maximise your food and even use what most consider to be food scraps or leftovers by turning them into meals or more.
What we’ll cover:
- Menu planning tips – so you don’t buy what you don’t need.
- Food storage tips – who knew strawberries are best kept in glass?
- Know the difference between ‘use-by’ and ‘best before’ dates.
- What the most common problems foods are in terms of waste and how to reduce yours.
- Learn how to use common leftover ingredients to maximise your meals.
- How to make vinegar with waste or second quality fruit.
Join Kirsty Bishop-Fox of Sustainability Pathways an environmentalist who loves food but hates waste. She will share tips, tricks and creative ideas to help you reduce food waste, eat healthy and save money too.
This talk is brought to you by Moonee Valley Sustainability a local not for profit community group through grant funding by Moonee Valley City Council. This talk is on as part of Sustain-A-Valley, a monthly enviro hub where you can get items fixed, refill your cleaning products, recycle some of those tricker items and hang out with change makers over coffee!!
If you are able, we would be grateful of you could please make a donation to attend the event. Funds go to the cost of running the event and core costs of the organisation.