“VUT Food Service Management students partnered with the Rotary Riverside Club and ECD centres to showcase innovative pilchard recipes that promote nutrition, creativity, and community empowerment.”
14 October 2025 | Story By: Staff Reporter | Picture: Supplied.
2 minutes read time.
The aroma of freshly prepared pilchard dishes filled the air as VUT Food Service Management students turned a simple community gathering into a celebration of creativity, nutrition, and learning.
On Thursday, 9 October 2025, the Vaal University of Technology (VUT), in collaboration with the Rotary Riverside Club and several Early Childhood Development (ECD) centres, hosted a community engagement event focused on promoting healthy eating through innovative pilchard recipes. The project showcased the power of simple, affordable ingredients in improving nutrition and stimulating community dialogue around sustainable food practices.
Students demonstrated their culinary skills by preparing a variety of pilchard-based dishes, engaging with ECD practitioners. Attendees received recipe booklets containing all demonstrated dishes, each one verified for accuracy and completeness, encouraging the inclusion of pilchards in everyday cooking.
Dr Delia Oosthuizen, Senior Lecturer in Hospitality, said the project was inspired by the need to address nutrition gaps while promoting sustainable food practices. “Pilchards are a nutrient-dense, affordable, and locally accessible source of protein and essential micronutrients, making them ideal for improving dietary intake in underserved areas,” she explained. “During a site visit, we noticed that pilchards were simply mixed with noodles, with no added ingredients. For this reason, we encouraged the development of standardised recipes that inspire creativity and enhance appetite.”
One of the students who participated, Ms Thando Nkosi, reflected on the experience: “This project helped us realise how food can bring people together and educate at the same time. We learnt that small changes in how we prepare meals can have a big impact on health and taste.”
An ECD practitioner, Ms Elizabeth Rawane, shared similar sentiments: “These recipes are practical and affordable. They will make it easier to prepare balanced meals that children enjoy.”
The event underscored VUT’s commitment to community engagement, experiential learning, and sustainable development. The Department of Tourism and Integrated Communication extended heartfelt gratitude to the Rotary Riverside Club for its partnership and to CampusTV for its excellent media coverage.
Initiatives such as this reflect VUT’s Strategy 2033+ focus on innovation and community impact, turning academic learning into real world solutions that improve lives and strengthen local resilience.