Grade 5 students take part in the cooking for change program, learning practical cooking skills while preparing meals for their community.
Lots of little hands are learning some big lessons at 208 Echuca Primary School.
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Where students are cooking up kindness ― preparing meals for their community as part of a program which teaches them about nutrition, teamwork and helping others.
Twenty-four grade 5 students are cooking for change ― an initiative delivered by ERH's health promotion team to build practical cooking skills while supporting local food relief efforts.
Across five local schools and small-group community programs, the initiative has already delivered more than 400 meals to Echuca Neighbourhood House ― a meaningful contribution to those doing it tough locally.
Kristy Puls, senior prevention and health promotion officer, said “students are introduced to the purpose of the program, safe food handling, kitchen roles, and reducing the stigma for those who access food relief.”
“The students have prepared 44 meals in one week, and we expect them to prepare more than 180 meals,” she said.
Some meals will be enjoyed within the school community, while the rest will go directly to local food relief efforts ― ensuring nothing goes to waste and neighbours in need are supported.
“Each session also explores students' attitudes toward healthy eating and prepares them for the hands-on cooking components,” Ms Puls said.
The school’s community engagement and wellbeing coordinator Scott Trewhella said the program helped students develop life skills while learning the value of giving back.
“The students have been incredibly engaged in the program,” Mr Trewhella said.
“They were very proud of the fact they would be making a difference in our community.”
Students will each complete two sessions over six weeks, preparing meals which can be frozen and distributed to those in need. The menu includes spaghetti bolognese and a Mexican rice bake, with a family recipe planned for upcoming sessions.
Mr Trewhella said the initiative complemented the school's resilience project, which focuses on social and emotional development, including gratitude and empathy.
Students prepare meals, with dishes shared within the school community and remaining meals donated to support local food relief.
For students Teddy and Mia, the experience was as eye-opening as it was rewarding.
While Teddy loved cooking his first "real meal" after previously only baking biscuits, Mia said the best part was the community impact: “It was great to learn how to cook but even better to know our meals would be helping someone in our community.”
“Involving younger students in the program helps build a culture of social justice, empathy, inclusion and community responsibility from an early age,” Ms Puls said.
“We want students to understand access to nutritious food is important for everyone, and sometimes, people and families need a little extra support.”
The program is set to continue across schools and community groups through the remainder of 2026 and into 2027.
Its long-term growth, however, will depend on securing ongoing funding for ingredients, equipment, staffing and delivery.
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