SDSS Students host Sustainable Bites seminar on reducing your ‘foodprint’

Students at SDSS are partnering with the Local Community Food Centre and Climate Momentum to help people better understand how to reduce their ‘foodprint.’ From left: Leif Wahlquist, Rory Auster and Quinn Kearsey, SDSS Eco-Club members.

The Local Community Food Centre, Climate Momentum and the Stratford District Secondary School (SDSS) Eco-Club invite residents to explore tasty ways to shrink their foodprint and help the planet at their upcoming Sustainable Bites: Soundbytes and Samples for Reducing Your “Foodprint” seminar.

The event will take place April 8 at 7 p.m. Doors open at 6:30 p.m. at the Local Community Food Centre, 612 Erie St., Stratford.

“We wanted to help people learn what they can do to make their lives and eating habits more sustainable,” said Rory Auster, a Grade 10 student. “There are going to be speakers discussing how you can incorporate sustainable eating into your everyday life.”

Attendees will hear from Andrew Mavor, hospitality and tourism teacher at SDSS, as he discusses shifting perspectives toward plant-based eating.

“Andrew Mavor will be discussing the vegetable-focused plate,” said Quinn Kearsey, a Grade 12 student. “So instead of focusing on the main portion of the meal being meat, his presentation is going to be really interesting because it’s going to shift our perspective into ‘What are we going to have with our vegetables?’”

Erin McIntosh of McIntosh Farms will speak about using the whole animal, with a main focus on chicken and beef products.

“The evening will very much focus on vegetarianism and veganism and how shifting our attention, food-wise, to plant-based foods can offer a more local perspective and a more sustainable perspective,” said Kearsey.

“However, we are also going to be having a speaker from McIntosh Farms who will discuss using all parts of the animal. It will help us think about meat production and meat use in a more sustainable way.”

Amanda Propper, lead chef at the Local Community Food Centre, will discuss and present different ways to cook and prepare vegan and vegetarian meals based around chickpeas and other easily accessible and affordable foods, with a focus on food availability.

“Food availability is a big thing because transportation – let’s say food is coming from the California valley, where a lot of fruits and vegetables are grown – that’s going to be a lot of extra emissions to get that produce here,” said Leif Wahlquist, a Grade 10 student.

“It’s sometimes hard to know how to help, but making a few small changes to your diet can really benefit the climate, so we wanted to show people how to do that,” Wahlquist continued.

Between speakers, guests will enjoy thoughtfully prepared samples inspired by each presentation.

Tickets are available at Eventbrite. The event is free, but a $10 donation to the Local is encouraged at the door.