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Scrappy Cooking from Root to Shoot
WHEN: Wednesday, 1 April 2026 | 10:30 am – 12:30 pm
WHERE: Bruno Gianatti Hall
COST: Free
Want to reduce food waste and make the most of the fresh produce you buy? Thanks to support from the Waste Authority through a WasteSorted grant, join Waste Educator Laura Monisse for a hands-on, interactive workshop focused on creative, practical ways to use everyday food scraps.
In this engaging session, you’ll learn how to turn ingredients often thrown away into delicious and useful creations. Together, we’ll make and sample recipes such as carrot top and celery leaf pesto, quick pickled vegetables, scrappy stock, citrus peel vinegar, fruit syrups and kvass, apple cider vinegar, banana peel cake (sample), and even a coffee body scrub.
You’ll also pick up simple, effective food storage tips and gain a better understanding of how small changes at home can significantly reduce food waste.
Leave feeling inspired, informed, and confident to embrace root-to-shoot cooking and create a more sustainable kitchen.