Vision

The SDSS Eco-Club, in partnership with The Local and Climate Momentum, would like to host a climate conversation about low-carbon eating habits. This program aims to encourage community members to explore various methods of food preparation through interactive workshops and information sessions. The program will explore practical, local, and delicious approaches to preparing foods.

Action

We would like to host this event at The Local on April 8th from 7-9 p.m. and promote via Eventbrite. The venue can host 100 people. The night would begin with the following:
Welcome & Introduction
Eco-Club intro: Why food choices matter for the climate.
Quick visual or interactive quiz: “What’s your food footprint?”

Plant-Forward Cooking Demos: Dishes where vegetables are the star and meat is used for flavour or garnish (e.g., stir-fries, stews, grain bowls). Highlight local, seasonal produce. This would be hosted by the school’s culinary teacher, Andrew Mavor

Use the Whole Animal” Workshop: A chef/butcher demonstrates how to break down a chicken and use all parts (broth, scraps, bones).
Discussion on food waste and responsible meat consumption. Churchill Farms New Hamburg

Protein Alternatives Station: Taste tests of lentil chili, chickpea salad, tofu tacos, etc.
Info about different ways of presenting foods like tofu and chickpeas . Chef from The Local will be presenting this info.

Reflection & Celebration

Participants will be encouraged to bring a tested, favourite recipe with them, and the SDSS Eco-Club will format it into a digital recipe book that will celebrate the foods prepared in the workshops, but also connect people with community members.
Local growers and producers will also be highlighted as community resources.

Links