With the help of Slow Food Noosa, Sunshine Beach State School is taking classes outside for their new ‘Garden to Plate’ program.
The school has a thriving permaculture garden which has developed over many years with the help of volunteer parents and community members.
Recently, the school received a $3000 grant from Slow Food Noosa to install an outdoor kitchen and add more garden beds to the already successful permaculture garden.
They are now able to implement a new ‘Garden to Plate’ program this year with a focus on discovering the cycle of seed to harvest and understanding the process involved in getting the produce to plates.
The local branch of a global grassroots organisation, Slow Foods Noosa, believes that everyone has the fundamental right to the pleasure of good food and recognises the strong connections between plate, planet, people and culture.
World-renowned chef Matt Golinski plays a large part in the Slow Foods movement in Noosa. At a recent Slow Foods morning tea held at Tait House community garden, Matt spoke of his love for the garden and the real importance of fresh produce in meal preparation.
Teacher Bec Kennett said that with the grant money, the school purchased a large outdoor stainless-steel kitchen bench, from which they prepare harvested produce.
“This allows our students to prepare food straight from the garden hence the program name ‘Garden to Plate’,” she said.
“We look forward to a fruitful harvest later in the year full of celebration in partnership with all involved.”
The permaculture, outdoor kitchen and outdoor learning hub is becoming a popular alternative to lessons in the classrooms, with teachers rotating their classes throughout the days.
