This series of lessons allows student to explore social, economic and environmental benefits of sourcing local food. Students create a meal using seasonal produce sourced from within a 100 mile radius.

Students explore the issues surrounding food waste.  They look the different stages of the life cycle of our food; Producing,  transporting, manufacturing, selling, consuming and disposing of food.  They explore ways to minimise waste at all these stages, examining packaging, portion size, bulk buying, reusing leftovers and composting.   During the course they cook 3 simple but tasty dishes which will help them to minimise the food waste they produce.