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VCE Unit 3 & 4 Food Studies Excursion
Last week, the Year 12 Food Studies students went on an excursion to two local farms to get a firsthand look at ethical and sustainable food production. The experience connected with their Unit 4: Food issues, challenges and futures studies, giving them practical insights into how our food is grown and raised.
Chintin Botanicals - At Chintin Botanicals, students learned about planting crops suited for Australia's climate and drought conditions. The focus was on the importance of native plants, biodiversity, and keeping soil healthy with beneficial microbes. They also had a chance to get hands-on, making damper with native herbs and sampling honey and tea with indigenous flavours.
Sidonia Beef - The second stop was Sidonia Beef, where students learned about the ethical treatment of livestock. They saw free-range cattle grazing on healthy pastures and even got up close with some newborn calves. Lunch was a delicious beef burger, served with local apple cider.
The excursion provided students with a deeper understanding of the journey from farm to plate and the values of sustainable and ethical farming practices. I'd like to thank all the farmers for welcoming us onto their beautiful farms and sharing their knowledge with us. Also thank you to Brett Lefebvre for coming along with us.
