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!


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

Food Waste

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:

Vegetable Soup

Almost any collection of vegetables can be turned into a nourishing soup. Here's how, using whichever vegetables you have leftover:

Photo courtesy of
Recipe courtesy of


  • 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


  1. Fry raw vegetables with potatoes, peeled and cubed, in 1 tbsp of oil for a few minutes until beginning to soften;
  2. Cover with 700ml of stock and simmer for 10-15 minutes until the vegetables are tender. Blend until smooth;
  3. 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


  1. 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;
  2. 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;
  3. Stir through the egg and serve straight away (with more soy sauce if you choose).