Students from Austin ISD High Schools celebrated Earth Week by creating dishes using sustainable ingredients such as seaweed, crickets, mushrooms, and plant proteins. The initiative, known as ‘Food of the Future,’ aims to promote sustainable food habits and plant-based choices among students while practicing their culinary and marketing skills.
“I think it's a super important project because kelp farming is a really new, cool, sustainable way for making food,” said Annabelle Strader, a senior at Bowie High School. Strader’s team crafted the Kelp Shells – a pasta shell stuffed with marinara kelp meatball Bolognese sauce.
The collaboration involved students from Clifton Career Development Center, Travis Early College High School, Austin High School, and Bowie High School partnering with chefs and food producers to create the dishes.
“This project is a learning adventure for culinary students, sparking inspiration while emphasizing the significance of sustainable food habits, plant-based choices, student interaction, and marketing skills."
‘Food of the Future’ was made possible by the Inspire the Future grant program.