Students and staff have produced an international cookbook to help raise funds and increase awareness of the Sustainable Development Goals (SDGs) at De Montfort University.
A total of £414.20 was raised for the United Nations World Food Programme through cookbook sales and other activities, and also supported the Leicester South Foodbank, all aligning with addressing hunger and food security globally (SDG 2) and efforts to reduce inequalities (SDG 10).
Students from the faculty of Business and Law at DMU came up with a variety of delicious dishes for the launch of the International Student Cookbook.
The initiative was driven by the vision of Aasiya Aboo Alarakhia, Di Zhang, and Sumeya Loonat from the Business and Law International Student Lecturer Team, with support from placement student Melanie Bikarova and guidance from Leena Dattani-Demirci.
International students shared delights from their home countries for the cookbook with Sajjadul Baijid Tameem, from Bangladesh, introducing beef rezala and Chinese students Xinyu Liu, Zekun Guo, and Yancheng Ke producing sweet and sour pork, stir-fried minced pork with peas, and stir-fried rice noodles with beef.
Leonard Sanuka Shashane Perera Komitige, from Sri Lanka, showcased the aromatic Sri Lankan dhal curry, while Aya Hachami Idrissi, from Morocco, brought the delicious Moroccan chicken briouat.
The event also had a tea station with staff and students able to sample Chinese tea, Masala Chai, and Turkish Çay. Food stalls included samosas, spring rolls, British cakes, Japanese biscuits, and Turkish pizza with all proceeds raised donated to the United Nations World Food Programme.
Staff and students also brought in food donations that were presented the South Leicester Foodbank.
The International Cookbook produced by staff and students
Donations to the South Leicester Foodbank