Junction Support Services’ first From the Source program has reached its halfway point, already giving local young people a taste of new skills, fresh opportunities, and the confidence to cook up brighter futures.

The innovative 18-week food literacy initiative was designed to empower at-risk youth through hands-on culinary education and immersive food experiences.

David’s industry ties have enabled the program to offer authentic, immersive experiences that go far beyond standard educational excursions – giving young people a rare glimpse into the real workings of food production.

David, our Social Enterprise and Youth Pathways Manager, reached out to former suppliers from his restaurant days, such as McPhee Bros Meat Exporters, Calendar Cheese, Tangam Butcher, and Wolki Farm, arranging private tastings and educational sessions that would otherwise be inaccessible to the young students.

“The whole ethos behind the program is to connect our young people with where their food comes from, so they get a greater understanding of how their food comes to them on the plate. It’s a hands-on program, lots of field trips, lots of one-on-one cooking,” David says.

With our first four participants midway through their journey, the cohort has already covered modules on meat, dairy, and bakery, with upcoming sessions focused on fruit and vegetables, seafood, and sweets.

Key highlights include:

• Hands-On Learning: Participants have prepared meals such as nachos, Bolognese sauce, Greek-style chicken, and homemade pasta. Each session ends with shared meals, reinforcing community and pride in their creations.
• Field Trips: Visits to local producers, including Wolki Farm, Woodstock Flour Mill, Tangam Butchers, McPhee Bros (Wodonga Abattoir), and Milawa Cheese, have offered firsthand exposure to farming, ethical meat processing, artisanal food production and more.
• Personal Growth: The program has sparked notable transformations, with participant confidence and culinary curiosity clearly flourishing.
• Practical Skills: Young people have learned resourceful shopping through Food Share and explored budgeting and meal prep for independent living.
• Community Connections: Strong relationships with local businesses have led to donations, mentorship opportunities, and potential pathways into hospitality careers.

“I’ve always been interested in food, but now I’m thinking about becoming a chef,” one participant reported.

Rikki, our Windbreak and Youth Training Programs Coordinator, says the cohort has really embraced the practical aspects of the program.

“They get to taste some foods that they may not have been exposed to, and we’re also teaching them how to cook meals that they can take home,” Rikki says.

“It’s really getting them thinking about how they can meal prep for the fortnight.”

From the Source is clearly connecting young people to the origins of their food, fostering independence, and building life skills through meaningful experiences.