WeSTEM 2025 - Less Waste More Taste #
How can we grow kai sovereignty and support access to healthy, affordable food for whānau?
That’s the question students from Kelston and Rangeview Intermediate Schools explored in this STEM inquiry project with Fair Food NZ. Through cooking, science, budgeting and hospitality, they discovered how food systems shape our communities and how we can make them better.
From food waste to food wisdom
The project began in Fair Food’s Conscious Kitchen, where students learnt to repurpose surplus food into nutritious meals. They explored the science of food preservation, the logistics of redistribution and the environmental impact of waste, right down to the packaging choices.
The kitchen became their classroom as they explored fermentation, pickling, and upcycling, while perfecting knife skills on meals like sushi, dumplings, fried rice, and curry. Each week, they added a pinch of maths by comparing the cost and nutrition of homemade versus store-bought meals, discovering how budgeting skills can be just as valuable as cooking skills.
“I learnt about recycling and how to cook.”
— Peter, Rangeview Intermediate
“[I learnt how] not wasting food helps the environment.”
— Maila, Kelston Intermediate
Food styling, fine dining and flavour
Guest chefs Jo Bridgford and Sam Low introduced students to food styling, photography and plating, showing them how visual presentation can influence what we choose to eat. A standout moment was the tour of the 5-star Park Hyatt Auckland hotel, where students explored luxury hospitality, met professional chefs and sampled gourmet treats like Basque cheesecake and matcha muffins. They asked thoughtful questions about catering, kitchen design and the economics of fine dining.
Real-world impact
Back at school, the students applied their learning to real-world solutions, like upgrading the Rangeview tuck shop and creating recipe books for local families. The project culminated in the students preparing and serving lunch for their teachers, showcasing their skills and pride.
STEM, sovereignty and student voice
This project opened students’ eyes to the bigger picture of food, how it connects to nutrition, sustainability and the systems that shape our daily lives. Just as importantly, it gave them the confidence to act on what they had learnt. Post-project surveys showed a powerful shift: 75% of participants left with a greater interest in STEM and a clearer sense of how science and technology can tackle real issues in their community.
The project also unlocked new strengths in numeracy. One student, who at first struggled with spatial awareness and simple tasks like cutting or arranging food, grew steadily in skill and confidence as the workshops progressed. At the teachers’ lunch, his maths teacher noted witnessing a remarkable change, not only in his understanding of maths but also in his willingness to learn. By combining hands-on learning with real-world challenges, students developed practical skills, explored STEM career pathways and created solutions tailored to their own communities. Their work with Fair Food has sparked ongoing conversations about food sovereignty. Both schools are now exploring how to embed this kaupapa more widely across the curriculum.
2025 WeSTEM Project Showcase out now! #
Explore the full range of student-led STEM projects in the newly published 2025 WeSTEM Project Showcase.
From food sovereignty to digital storytelling, these case studies highlight how young people across west Auckland and beyond are using STEM to solve real-world challenges in their communities.
