Local high school students cook up sustainable solutions at Durham College

This spring, local high school students from the Durham District School Board (DDSB) put their burgeoning culinary skills to the test at Durham College (DC), creating delicious dishes while learning how sustainable ingredients can reduce food costs, improve nutrition, and lessen environmental impact.

At DC’s W. Galen Weston Centre for Food, 30 students in Grades 10 to 12 from Eastdale CVI, Uxbridge Secondary School, Henry Street High School, and J. Clarke Richardson Collegiate took part in the inaugural Sustainability Challenge. The participants prepared soups, stews, and chili recipes containing at least 30 per cent beans and lentils (also referred to as pulses), while showcasing seasonal Ontario ingredients.

“The contest gave students an opportunity to experience sustainability in action,” said DC faculty member, David Hawey. “By combining plant-based ingredients with traditional proteins, students discovered they could create nutritious, affordable, and environmentally responsible meals without sacrificing flavour. Just as importantly, they experienced what it’s like to learn and work in a professional cooking environment.”

Before the event, Hawey and fellow DC faculty members Peter Lee and Ron Subden visited the students at their schools to discuss the importance of sustainable cooking practices.

The competitors were then able to build off that knowledge to produce recipes utilizing seasonal ingredients and pulses, while reducing food waste.

“Anytime we can work together with Durham College, it adds a lot of value for our students,” said Krista Parker, Dual Credit Facilitator with the DDSB. “Getting the college instructors into our classrooms and helping our students is a fantastic opportunity. We are grateful for all that DC does to support Durham District School Board students.”

While the young chefs were hard at work in the kitchen, 30 additional students attended as guests, touring the Whitby Campus while serving as official tasters during the People’s Choice portion of the competition.

For DC, the event was an opportunity to strengthen relationships with local high schools, showcase our state-of-the-art facilities and industry-driven programs to prospective students, and emphasize the importance of sustainability in food production.

“Sustainability is embedded in our culinary programs,” said Hawey. “It’s important to address food insecurity, rising prices, and responsible agricultural and food production techniques, all of which raise awareness of environmental and financial sustainability.”

Are you passionate about food? Learn more about DC’s culinary programs online.