First year International Hospitality Management students learnt the importance of reducing food miles as they settled into their studies.
After their introduction week the students started work in the Culinary Arts Studio to learn about the practical side of the course. This included the notion of ‘fork to fork’ or ‘spade to spoon’ eating which saves on the transportation of food from A to B.
The students have been out in the Culinary Arts Studio organic gardens, digging potatoes, harvesting onions, chillies, peppers, sweetcorn and courgettes. they also picked the last tomatoes of the season which will be used for chutneys, soups and casseroles.
A vegetable frittata, and a vegetable and bean casserole were just two of the dishes on the menu. A great way to settle into life at the university – cooking and eating with new friends.