Sustainability at St Patrick’s College

August 30, 2017

Sustainability at St Patrick’s College

In 2016, St Patrick’s College commenced a journey on the path towards becoming a ResourceSmart Sustainable School. This requires active participation in the Victorian Government ResourceSmart Schools program and includes collecting baseline data on energy and water usage, waste generated and the level of biodiversity associated with the school’s operation and programs.

As part of becoming a ResourceSmart School, a staff planning group and student action group have been formed to assist with setting goals and initiating actions aimed at reducing waste, energy and water usage, and increasing biodiversity.

The student group, known as SAGERS (Student Action Group, Environmentally Resource Smart), has participated in assemblies, entered baseline data, established a vegetable garden, and planned activities to promote awareness of useful actions by all members of the school community. In 2016, members of the student group participated with the Napoleons Landcare Group in tree planting along the Yarrowee Creek. Members of SAGERS aim to build on these initiatives over the coming years.

Nude Food Day

For 2017, students in SAGERS have organised to hold the first ever waste free day at St Patrick’s College, also known as a Nude Food Day.

What is a Nude Food Day?

A day when we do our best to produce no unnecessary waste from food brought to school or purchased at school.

When will it be held?

Tuesday 12th September

How does it work?

The idea is to bring or purchase food that does not require packaging. This can be done by:

  • Using a reusable container instead of plastic, paper or aluminium foil wrapping

  • Bringing or purchasing foods which have a natural -‘wrapper’, e.g. fresh fruit

  • Bringing food which is home prepared, e.g. a baked slice, rather than commercially packaged products

Little actions can bring about big results. We hope that parents and guardians are able to support SAGERS and St Patrick’s College in reducing waste.

Mr Chris Nielsen -“ Sustainability Coordinator

For more information, including recipes, go to: and


(Make the night before or over the weekend prior to Nude Food Day)

Fritatta or Zucchini Slice

1 medium zucchini, grated

1 small carrot, peeled, grated

1 medium red capsicum, finely chopped

100g reduced-fat ham, chopped

3/4 cup grated reduced-fat tasty cheese

1/2 cup self-raising flour

1/4 cup vegetable oil

4 eggs, lightly beaten

6 cherry tomatoes, halved

  1. Preheat oven to 180-°C/160-°C fan-forced. Grease a 3.5cm deep, 16.5cm x 26cm (base) slice pan. Line base and sides with baking paper.

  2. Combine zucchini, carrot, capsicum, ham, cheese and flour in a bowl. Whisk oil and eggs together in a jug. Add egg mixture to vegetable mixture. Stir to combine. Pour mixture into pan.

  3. Gently press tomatoes, evenly spaced, into top of slice. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Lift out onto a wire rack to cool. Cut into 12 pieces.