Other resources that you may be interested in
Tags: sustainability | food and drink | South Devon College | Green Gown Awards 201Green Gown Awards
In the South West there is an abundance of fresh fish and Samphire (or Sea Asparagus) which makes for the ultimate complement to any fish dish.
After identifying that Samphire was a difficult and expensive commodity to source, the team decided to take on the challenge of growing it themselves in order to produce a dynamic pickle recipe. The students at South Devon College worked in collaboration on the project. Carpentry students built the plant beds, Horticulture students were responsible for sowing, growing and nurturing the Samphire and Business students have been tasked with re-introducing the product to the local market. The Catering students worked hard on creating the pickle recipe which will be used at the college training restaurant.
1. Recognition of the importance of cross college communication/join up
2. Understanding of market demand for produce in our region
3. Returning back to basics, sometimes the simplest idea is the most effective.
The number one resource
for sustainability in post-16 education
Sign up for sustainability news and updates from EAUC