Year 9s up for Food Challenge

This term the Year 9 Food for Life classes have been tackling some of the tough daily challenges many are facing. The Australian diet has seen significant changes in recent decades as a result of dramatic lifestyle, workplace, technological, economic and societal changes. In the last few years, the cost of living has increased significantly, mainly due to issues surrounding COVID-19. However, more recently, it's been impacted by supply chain disruptions including floods in the eastern states and the rising costs of transportation due to higher prices for fuel to name a few. Hence, we are often reminded in the media of increases in our groceries and how they affect the cost of living.

Looking forward to a delicious, nutritious meal at night that won't break the budget is something that we may no longer be able to take for granted. We need to recognise how to 'stretch our food dollar further'. How can we still accomplish this by using some lower cost sources of protein and perhaps using alternatives to fresh vegetables?

We incorporated minced meat as it's cheaper per kilo, plus, other sources of protein such as eggs, various legumes like chickpeas and kidney beans. A requirement was to add in lots of vegetables and a form of carbohydrate such as pasta, rice, couscous to 'stretch' the recipe.  In addition to this, students had to consider time to prepare and cook and if the recipe would appeal to their family.

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
•