EIT's trainee chefs recently celebrated the bounty of Hawke's Bay, artistically presenting their preserves and charcuterie wares at the School of Hospitality's second annual Locavore at Scholars.
The term locavore was coined 12 years ago to embrace and promote the "local" element of food production. The movement, aimed at connecting food producers and consumers in the same geographic area, began in San Francisco and quickly spread to countries worldwide.
For Locavore at Scholars students, the emphasis was on sourcing fresh, sustainable, organic Hawke's Bay produce and adding value by curing, fermenting, smoking and preserving and then selling the food items locally - in this case to staff, students and others on the EIT campus.
All 17 studying EIT's Level 5 New Zealand Diploma in Cookery (Advanced) took part - twice the number involved last year.
Programme co-ordinator and chef tutor Mark Caves said the students learnt about urban foraging, sourcing fruit and vegetables from friends and relations and accepting donations from members of staff.
"They also visited the sustainable goat farm Tuki Tuki Goats, Orcona Chillies, Telegraph olivery and Te Koha organic orchard and dined at St George's winery where chefs use produce from the restaurant's garden in their dishes."