Sustainability at Bateman


At Bateman we are working towards students being mindful of the amount of waste that goes into landfill and the importance of being waste wise.  We are trying to do our bit for the environment by reducing waste into landfill by using less pre-packaged item, plastic, foil etc. There are also paper recycling bins in all classrooms and offices and paper is sent to a paper recycling plant when our large bin is full.

Students are encouraged to put any food scraps into a special bin to go into compost or to our worm farms, both of which benefit our school garden. So we ask you as parents to help our children become more environmentally aware by reminding them to have less waste in their lunchboxes. We would like this to be an everyday awareness, but as a reward we have introduced Waste Wise Tuesday as an incentive where tickets will be handed out to those that have a waste wise lunch box. 

Students in Pre Primary will be able to win a plant each week and students in Years 1- 4 will have the opportunity to win 1 of 2 plants each week.  Students in Years 5 & 6 will collect tickets towards a prize draw in Weeks 5 and 10. Their prize will consist of a voucher. 

If you have any queries regarding this program you can speak to Mr Moseley or Mrs Freestone



At Bateman we have introduced the Stephanie Alexander Cooking Program for schools.  This follows the following concepts;


Pleasurable food education is about children experiencing the joy of digging in the garden, picking fresh veggies, smelling and tasting the food they prepare, and sharing the experience with their classmates and helpers


Pleasurable food education teaches students to grow fresh, seasonal produce and use it to prepare nutritious, delicious food. Students are given all the skills, experiences and role modelling they need to learn to love their veggies and make healthier choices about what to cook and eat, for life

Pleasurable food education is ripe with learning possibilities. In the kitchen and in the garden students discover ideas and concepts first-hand, through real-life experience.


Food education can be integrated into any curriculum, from preschool to secondary school, to provide a hands-on understanding of literacy, numeracy, science and much more. Students also learn life skills they can take beyond the classroom that will help them to make healthier choices into the future.

This program is run by Sharyn Scott and Tania Freestone, both who have done professional development on how to deliver this program. Lessons are on a Monday and Tuesday.  Each class nominates a timeslot to come and participate in this experience, most classes should be doing cooking at least twice a term.  If students have allergies or intolerances, these are all taken into account and all recipes are adjusted accordingly to suit.  We also accommodate timeslots to take small groups out into the garden to sow plant/seed, weeding and harvesting.  This gives students a whole approach to the program.  Classrooms are also encouraged to use the garden area as an outdoor classroom or to do gardening activities.  All learning areas can be covered by experiencing the kitchen and the garden program.

Please click on the recipes below to view them.

2019 Recipes

Term 1 Term 2 Term 3 Term 4

Coconut Jam Biscuits

Vegetarian Dumplings

Mini Vegie and Parmesan Quiches

Okonominaki - Japanese Pancakes

Broken Lasagne with Chilli

Pizza of Imagination

Salad of Imagination

Vegetarian Paella

Spicy Red Lentil Soup

Beetroot and Chocolate Muffins

Rosemary Lavosh

Winter Fattoush

Risotto of the Imagination

Broccoli Slaw

Cauliflower Soup


Mexican Beans with Roasted Sweet Potato, pumpkin, fennel and Silverbeet

Zoi's Chocolate Cakes

Carrot Dip


Seasonal Fruit Platter

Herb Polenta Chips