Sustainability Tips From the OEP
Here are some of our favourite sustainability tips shared by OEP students and staff!
At the OEP, we're committed to environmental sustainability. Below are a number of tips from our students to help us lead sustainable households, workplaces, and communities.
Please send your sustainability tips to email@example.com!
Reducing plastic use while travelling
Staying environmentally-conscious can be difficult when paired with the stresses of travelling. But, as Eleanor explains, there are many ways to reduce plastic waste while away from home, including:
- Paper Bags
- Keep Cups for beverages and snacks
- Purification tablets
- Bamboo toothbrushes
- Re-usable cutlery
- Plastic-free deodorant paste
Courtesy of OEP student Eleanor Percival
Creative alternatives to cling foil
Cling foil is a big part of our reliance on plastic. Larissa Barrows shares her family's alternative:
Courtesy of OEP student Larissa Barrows
It's estimated that Australians waste $8 billion worth of edible food every year.
Here are some delicious recipes we love for using up leftovers and reducing food waste, whether you're cooking for one or for a family:
Almost any collection of vegetables can be turned into a nourishing soup. Here's how, using whichever vegetables you have leftover:
Photo courtesy of https://www.thekitchn.com/how-to-make-soup-from-almost-any-vegetable-cooking-lessons-from-the-kitchn-35301
Recipe courtesy of https://www.bbcgoodfood.com/recipes/8029/versatile-veg-soup
- Cutting board
- Chef's knife
- 4-quart (or larger) pot, with a lid
- Wooden spoon
- 200g (per serve) of chopped raw vegetables
- 300g potato
- 700ml of stock
- 1 tbsp oil
- Optional: aromatics (such as herbs, onions, garlic, or leeks); crème fraîche for serving
- Fry raw vegetables with potatoes, peeled and cubed, in 1 tbsp of oil for a few minutes until beginning to soften;
- Cover with 700ml of stock and simmer for 10-15 minutes until the vegetables are tender. Blend until smooth;
- Serve! You may choose to add a dollop of crème fraîche or some fresh herbs.
The soup will freeze for up to 1 month.
Veggie Fried Rice
A great way to clean up excess rice and vegetables!
- Cutting board
- Frying pan
- Chef's knife
- 2 tsp oil
- 1 egg, beaten
- 175g mushrooms, sliced
- 200g frozen peas
- 1 garlic clove, crushed
- small knob of fresh root ginger, grated
- 2 tsp dark soy sauce (plus extra to serve)
- 1 tsp suger
- 250g cooked basmati rice
- Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 seconds to 1 minute, swirling every now and again. Then tip it out and finely slice. Add mushrooms to pan, then fry for about 3 minutes until golden. Add peas, garlic, and ginger, then cook for 1 minute;
- Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce;
- Stir through the egg and serve straight away (with more soy sauce if you choose).