Fermenting to Reduce Waste Workshop
About
Discover the magic of fermentation in this vibrant, hands on workshop that transforms everyday seasonal produce - often destined for the bin - into flavour-packed, long-lasting, gut-supportive foods. Using only simple ingredients like salt, sugar, water and time, you’ll learn how to turn local harvests into nourishing creations while building confidence, practical skills and reducing food waste at home.Guided by Jane Jenkinson, owner and operator of Wholefood Family, this workshop draws on her deep passion for natural food systems, gut health and low waste living. With years of hands-on experience and a warm, inclusive teaching style, Jane welcomes participants of all backgrounds to discover the joy of fermenting.
What You’ll Explore:
• Traditional fermentation techniques using seasonal, foraged, and community grown produce
• How fermentation naturally extends shelf life, reduces food waste, supports gut health and boosts resilience
• Low-tech, low-cost methods - no special equipment or electricity required
What’s Included:
• Live demonstrations of multiple fermentation methods
• Tasting samples of freshly fermented foods
• Take home recipes and practical tips to confidently ferment at home
• Ideas for low-waste food preparation and sustainable everyday choices
This interactive, sensory workshop is designed to spark curiosity, reconnect participants with their local food system and build lifelong skills. You’ll leave inspired, empowered and ready to ferment with what’s already in your own kitchen.
If you have any food allergies, Please email waste_edu@ncc.nsw.gov.au by Monday 1 June.
Date
Saturday 13 June 2026 10:00 AM - 12:00 PM (UTC+10)Location
TBC
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Fermenting to Reduce Waste Workshop
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