First waste workshop in the Moving Feast Kitchen highly-rated by participants
The first face-to-face zero waste cooking class, Kitchen Alchemy, hosted on 15th March at the Moving Feast Kitchen in the Purpose Precinct, at Queen Victoria Market, was a great success! Led by two engaging and knowledgeable facilitators, MAKE Studios Principal and low-waste cook Fiona Smith, alongside STREAT’s Eco-Chef, Chris Locke, the Kitchen Alchemy workshop showed participants the magic of transforming leftover vegetables and herbs from the bottom of the fridge crisper drawer into flavourful stock paste, using everyday kitchen equipment.
Not only did Fiona and Chris guide participants through the process of making stock paste, but they also shared eye-opening insights about our food system and how small changes can lead to significant environmental impacts.
“It made using food scraps for stock simple and real rather than something to try one day!”
Here are just a few insights:
Making one jar of veggie stock paste not only uses leftover veggies but also yields enough stock, when diluted, to replace 12 tetra packs of stock paste, reducing packaging waste and saving money.
Food waste contributes significantly to greenhouse gas emissions, surpassing even air travel. By embracing "ugly" produce and reducing waste, we can signal to retailers the importance of sustainability in consumer choices.
We can collectively make a difference by adopting simple practices like "shopping the fridge" to use ingredients before they go to waste.
While composting food scraps is beneficial, transforming veggie scraps into edible delights is even better for both the planet and our wallets.
If you missed out on the workshop, check out the simple recipe for Vegetable Scraps Stock Paste and try for yourself.
This workshop was run with the support of Sustainability Victoria as part of our collaborative project, Crowd Sauce. This project is supported by the Victorian Government’s Circular Economy Business Support Fund as part of the Circular Economy Business Innovation Centre (CEBIC).
Did you know, this commerciaCrowd Saucel kitchen space, is also available for hire by social enterprises and social entrepreneurs with products to test and refine? Enquire on the Purpose Precinct website. Learn more about what else is happening at the Purpose Precinct on the website or subscribe to learn of upcoming events.
You can visit the Moving Feast Kitchen at the Purpose Precinct, in the F sheds, at the Queen Victoria Market, Melbourne. It is open between 9am-3pm on Tuesday, Thursday, Saturday and Sunday.