Plant-based cooking workshop promotes wholistic sustainability
In the age of food delivery apps, taking the time to cook a meal can be a precious experience. This November, Mohawk College students had the opportunity to practice their cooking skills in the Nutritional Kitchen Lab.
Local Chef, Joyce Leung, from the Joyce of Cooking guided eleven students through a plant-based cooking workshop. Students worked together to cook a plant-based pad thai by chopping vegetables, using the cooktop, and enjoying their shared meal together afterwards.
While cooking, students received tips on how to reduce food waste, make budget-friendly meals, and personalize their creations. Tips included ideas such as saving vegetable scraps to make broth, avoiding boiling rice noodles by soaking them in hot water instead - they can then be stored for a few days after this, and chopping any leftover vegetables to be saved and easily added into a future meal.
This activity is a perfect reminder of how cooking can encapsulate wholistic sustainability. Whether that be through its ability to promote socialization, self-care, better health, waste reduction, cost savings, local food, or another aspect, cooking is a skill that is worth taking the time to learn.
Consider learning more about your food this winter break and taking the time to make a meal.
If you have any questions, reach out to Mohawk Sustainability at sustainability@mohawkcollege.ca.
Learn more about Mohawk's Climate Action Plan and how you can get involved!