Cook, Create, Sustain: A series for cooks and educators

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Food is an essential part of children’s health and wellbeing. Through food we also come together as a group and we share our heritage and culture. It is important to everyone. This year we take our workshops for cooks and educators online, so they are accessible to everyone, everywhere.

 

Part1: First foods: understanding infant nutrition
Presented by Sousane El-Najjar
Date: Monday 12 April
Time: 2.00pm – 3.00pm

Grow your understanding of good nutrition and food for the wellbeing of our youngest citizens. Introduce infants to the joy of eating good foods right from the start. In this webinar we cover:

• Knowing about nutrition for infants
• Introducing foods
• Choosing the right ingredients
• Preparing and storing infant food

 

Part 2: Food with a difference: culturally healthy eating
Presented by Lou Edney
Date: Monday 19 April
Time: 2.00pm – 3.00pm

Food can act as an expression of cultural identity and a link to the traditions of our families. Introducing diverse food cultures and habits to children can also make eating an important and enjoyable learning experience. During this webinar we will explore:

• Ways to learn about culture through food
• How to select and prepare foods of different origins and cultures
• The nutrition benefits of diverse and traditional foods

 

Part 3: Good looking food: make every meal an occasion
Presented by Lou Edney
Date: Monday 10 May
Time: 2.00pm – 3.00pm

Food is an important part of life and we all need to eat every day. However, it can be so much more than sustenance. Every meal that we serve children should be an event – socially, emotionally, and visually. We know that the way food looks can affect our brain. Colourful and vibrant foods invigorate the brain and the most colourful foods are fruits and vegetables. It happens that these foods are also nutritious and healthy.

 

Part 4: Love Food Hate Waste: reducing food waste in early childhood centres
Presented by Deb Watson and Fiona Harris
Date: Monday 17 May
Time: 2.00pm – 3.00pm

 

Wasting food does not just waste time and money, it also impacts the environment. When we throw away food, we are also throwing away all the natural resources like water and energy that went into growing, packaging, producing, transporting, selling and preparing your food. The good news is that we can all be part of the solution, by making simple changes to reduce the amount of edible food we throw away. Join us to explore tips for cooks and teams to reduce food waste within our centres.

This event is suitable for all cooks and early childhood professionals.