A month long global Sustainable Development Goals (SDG) awareness raising campaign has begun and Forth Valley College are calling for staff, students and College departments to share their SDG journeys in the run up to Flag Day on September 25.
Many of FVC’s classes, groups and departments already support one or more of the 17 SDGs – https://sdgs.un.org/goals - and the College is looking to recognise how others can get involved in the run up to Thursday 25 September.
Here is an excellent example of how SDG awareness is operating at FVC.
At Forth Valley College, students in the Bakery & Patisserie programme are learning how to cook with purpose. Sustainability is embedded throughout their curriculum, encouraging them to think critically about the environmental and social impact of their culinary choices and to develop practical skills that support a more sustainable food system.
In the Food Waste & Sustainability unit, students explored how to reduce food waste through techniques such as preserving, repurposing leftovers, and portion control. These hands-on experiences were paired with research and reflection, including case studies on sustainability-focused organisations—some even chose to examine the College’s own sustainability profile. This work directly supports SDG 12: Responsible Consumption and Production, helping students understand how their actions in the kitchen contribute to global efforts to reduce waste.
Students also engaged with community organisations such as Forth Environment Link and Glasgow Community Food Network, gaining insight into local sustainability initiatives and potential career paths. These interactions helped students connect their learning to real-world contexts, reinforcing the importance of SDG 4: Quality Education and SDG 17: Partnerships for the Goals.
In the Developing Entrepreneurial Skills unit, students were introduced to the journeys of independent bakery entrepreneurs through recorded interviews. The majority of featured entrepreneurs were women, offering students—particularly in an all-female class—positive role models and promoting SDG 5: Gender Equality in a field often dominated by men.
Another class, Skills for Work, used an ingredient-led approach to encourage resourcefulness and zero-waste cooking. Students created both savoury and sweet dishes from single ingredients like beans, parsnips, and squash. This method highlighted the value of local, seasonal produce and introduced more nutritious alternatives in baking. These lessons supported SDG 2: Zero Hunger and SDG 3: Good Health and Well-being, by promoting access to nutritious food and sustainable agricultural choices.
Throughout these experiences, students are not only developing technical expertise but also becoming thoughtful, sustainability-minded professionals. Their work reflects a growing awareness of how food education can contribute to a fairer, healthier, and more environmentally responsible future.
This case study highlights how Forth Valley College is actively contributing to the SDGs and fostering a culture of sustainability among its students—making it a proud participant in SDG Flag Day, where initiatives like these are recognised and celebrated across the College community.
