Reducing food waste through sustainable cooking

Reducing food waste through sustainable cooking

A ‘Pickling Party’ has brought students together to master the art of sustainable cooking.

Hosted at RUSU Real Foods, over 20 students enjoyed an afternoon of pickling to build up their food sustainability awareness, enhance their cooking skills and enjoy a free meal in the process.

The pilot event was a collaboration between RMIT Researcher Helen Addison Smith, RMIT Sustainability, RMIT Kirrip and Just Food Collective. 

Kirrip Leader Yastika Singh attended the party and said she enjoyed the afternoon and learning more about the pickling process.

“I liked how easy everything was,” she said. 

“Picking seemed like it would be a time-consuming task for me but that day, we were able to make close to 30 jars of pickles within an hour, which is impressive!”

Yastika also said that connecting with students from different cultural backgrounds was a personal highlight. 

“One of my favorite parts of the event was when we all gathered to share stories about our comfort foods.”

“It was fascinating to hear about different food traditions and how deeply people connect with their favorite dishes, even though I didn't share the same cultural background.” 

A mans hands in black gloves holding a knife dicing up food on a green chopping board. The Pickle Party helped student reduce nearly 30 jars worth of food waste.

Julian Newman from the RMIT Sustainability Team said that these events help encourage students to reduce food waste.

“We hosted the pickling party to empower students with practical skills to reduce food waste, and encourage sustainable living practices,” he said. 

“Students gained hands-on experience in preserving food and fostering a sense of community through shared activities."  

Find out more about RMIT’s commitment to sustainability including how you can get involved.

You can also check out Life on Campus for more ways you can be sustainable on campus.

24 May 2024

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Acknowledgement of Country

RMIT University acknowledges the people of the Woi wurrung and Boon wurrung language groups of the eastern Kulin Nation on whose unceded lands we conduct the business of the University. RMIT University respectfully acknowledges their Ancestors and Elders, past and present. RMIT also acknowledges the Traditional Custodians and their Ancestors of the lands and waters across Australia where we conduct our business - Artwork 'Sentient' by Hollie Johnson, Gunaikurnai and Monero Ngarigo.

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