The event at Newquay Junior Academy saw 60 pupils discover how much food goes to waste, learn how it is processed, cook with wonky vegetables and set pledges for how they will help to reduce their food waste at school and at home.
Pupils reviewed food waste produced across Cornwall Education Learning Trust (CELT) schools over the last 12 months, which totalled 7,612 kg – roughly the weight of an African elephant. They then learnt about where their food comes from in a growing session using tomato seeds and spring onion roots.
Craig Hayes, executive headteacher at Newquay Junior Academy, said: “Educating the next generation on food waste is instrumental, and it’s wonderful to have events like these where pupils can learn practical ways to make positive strides forward. It was fantastic to see our pupils so engaged with the cooking and food waste reduction, and we want to thank Chartwells for organising such a fun and informative session.”
Lunch was a selection of nutritious meals from Chartwells’ Waste Warrior cookbook, all carbon labelled and developed by the company’s regional executive chef Richard Abbott.
The recipes included Butterbean and Tomato Soup, Tortilla Pizza, and Curried Cauliflower Leaf and Chickpea Salad. Each recipe makes use of typically discarded ingredients, such as bread, fresh fruit and vegetables and potatoes.
Pupils then put their own cooking skills to the test, working alongside Abbott to create a tomato-based sauce from wonky vegetables. All pupils left the event with gift bags containing a copy of the Waste Warrior cookbook and wildflower seeds, which they can plant in their gardens to promote biodiversity.
Lisa Warne, regional manager at Chartwells, added: “We were delighted to host this sustainability event for CELT pupils, empowering them to make positive choices on food and nutrition.
“We’re passionate about not just providing fantastic food to growing minds, but inspiring lifelong positive habits. We are excited to see how the pupils deliver on the food waste pledges that they made, and hope they enjoy recreating the recipes at home with their families.”