The university catering and residences teams have joined forces to introduce a new student cookery school, having identified what they saw as ‘a real gap in knowledge’ among the students.
The cookery school runs on Wednesday afternoons and aims to teach students how they can easily cook simple and healthy meals. Those attending are also taught how to use knives safely to try to reduce the number of first aid incidents in which young people have cut themselves while cooking.
The sessions take place in the events kitchen at Boldrewood and are being filmed to be made available on the HallsLife website for all students to watch and try at home.
Looking ahead, the university catering team is looking at developing plans to grow their own produce which will then be used in the student cooking lessons to promote sustainability. This followed on from the university catering team being ‘highly commended’ at the Green Gown Awards for its ‘incredible sustainability efforts’.
The team’s entry emphasised the drastic reductions in food waste achieved, alongside creating an innovative 20-mile menu that champions local suppliers while reducing plastic packaging and associated emissions.
Not only that, but the team developed its own herb and vegetable garden to grow produce to inspire seasonal menus and its ‘From Our Veg Patch to Your Plate’ style cooking. It has partnered with the university’s own Students Union (SUSU) to involve students through initiatives like ‘Too Good To Go’, more sustainable packaging and cooking classes.
Judges praised the team’s ‘continued commitment to sustainability and unique approach as a model for all in creating meaningful change and impact’.