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NDSHS students pasture to plate lesson

NDSHS students pasture to plate lesson
NDSHS students pasture to plate lesson

NOOSA District State High School Year 9 humanities classes enjoyed a presentation from Black Ant Gourmet's Jodie Williams and NDSHS 2015 graduate Sally Higgs, who both shared personal insights into the food industry and sustainable farming.

The Year 9 humanities classes are learning about food security and some of the impacts inadequate farming practices and ever growing populations are having on a local and global scale this term, with the students required to write a field report making recommendations for the way forward towards a more sustainable future.

The presentation today provided the students with useful strategies already implemented in local farms to minimise environmental impact and ways consumers can be more mindful about the power they have with each purchase of food and drink made.

Ms Williams also spoke to the students about the damage food can have in the long term on a person's health.

"It has been found that people who eat chickens farmed in high density industrialised farms have problems with the health of their bones and joints," Ms Williams said.

Miss Higgs encouraged the students to question any food that comes prepackaged and to look closely at the sugar content of diet and foods in packets that are labelled as natural.

"You would be surprised to see how much sugar goes into foods we often consider to be healthy. Yogurt is one of the worst culprits. Most yogurt you buy in the supermarkets has a ridiculous amount of sugar," Miss Higgs said.

Miss Higgs recently represented Noosa in Italy as a part of the Noosa Slow Food showcase and she is passionate about the philosophy of food being simple, clean and local.

"The whole idea behind slow food is knowing where your food is coming from. I love working in the pasture then taking the food to the kitchen from the pasture and being able to tell my customers the story behind the food on their plate. This is what I most enjoy about my job. It's all about from pasture to plate," Miss Higgs said.

The students were provided with much food for thought and will no doubt consider the health, economic and environmental impacts of their food choices after this invaluable lesson.

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