The Unit 4 VCE Food Studies students recently visited 2 local farms to complement their understanding of the key knowledge related to ethical and sustainable farming.

The first stop was to Chin Chin Farm where students sat around the campfire with Stuart and Sonia to discuss organic and sustainable farming, what crops grow well in our local area and the importance of improving soil health without the use of fertilisers and pesticides. There was a big emphasis on selecting native plants as they are drought tolerant and help to improve biodiversity on the property. We had an opportunity to walk around the front paddock of the farm and sample some of the 26 indigenous herbs and spices grown there. After our walk, the class enjoyed a hands-on experience of making damper and flavoured it with their choice of indigenous herbs and honey.

Next, we drove to Sidonia Beef where a lovely lunch of beef burgers and Hardcourt Apple Juice had been prepared for us. Sam and Miranda spoke to us about the ethical farming of their cows and managing the land including holistic grazing management and water use. We gained an understanding of what cow breeds are suitable for our local area and the importance of biodiversity. The class had an opportunity to see the cows happily grazing, including around 160 that had either recently calved or were currently pregnant.

It was a fantastic day, and we all learned so much more about ethical and sustainable farming, whilst also taking part in an amazing 'paddock to plate' experience.