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Simple sustainable dining guide launched in Parramatta


April 28, 2018 by admin

“An environmental initiative that encompasses all the principles I believe in,” Gardening Australia host Costa Georgiadis (left) and the team from the University of Western Sydney behind community cookbook. PARRAMATTA’S student population now has no reason to rely solely on the “cask wine and two-minute noodles” that have sustained them for so long.

At the UWS’s Parramatta campus, a cookbook to bring sustainable, delicious, economic nutrition to the masses was launched this week.

And it received an enthusiastic endorsement from the prophet of sustainable and organic food, Costa Georgiadis.

View the Suns’ video interview with Mr Georgiadis below:

“I look at a simple little cookbook like this and I see an incredible vehicle for education and change,” the Gardening Australia host said.

“When you think about the fact that everyone has to eat, this cookbook not only compiles simple recipes for students and for anyone who picks it up but in it it connects the bigger picture.

“It’s telling a story not only about how we look after ourselves but how we need to look after our environment, which is where our food comes from.”

The UWS Community Cookbook contains 80 recipes contributed by students and staff.

Jenny Nelson, who runs the university’s commercial kitchen, said she hoped the cookbook would help students eat healthier.

“Our survey actually said it is cask wine and two-minutes noodles that students are living on,” she said.

“These recipes don’t take a lot of skills or cost much but they’re healthy,” she said.

Brittany Hardiman, one of the main contributors, said the book also has an inherent message of sustainability.

“The ingredients can all be sourced locally through the Hawkesbury Harvest food trail … for just a few dollars,” she said.

This story Administrator ready to work first appeared on 苏州美甲学校.


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