FOGO is all about diverting food and organic waste away from landfill and into a high-quality compost.
Thursday looked at the issue from the other end of the process - not making waste in the first place.
A group of community members joined a Valentine's Day cooking class at Eastwood's Deli and Cooking School at Bermagui, along with esteemed Australian author and self-sufficiency proponent Jackie French AM.
In the interest of full disclosure, I was one of them, selected as a winner in an online competition run by the Bega Valley Shire Council's Waste and Recycling team.
In a former life I was a chef's apprentice in a busy wood-fired pizza restaurant, so think I'm pretty handy with a knife and a passion for food. But to be honest I can be just as lazy in the kitchen as the next person.
Add a couple of kids and food waste is the norm after meals or in the days afterwards.
Ms French was there to share with us three of her favourite recipes that utilise leftovers or fresh ingredients many of us would find in our gardens and fridges at home.
These recipes - and our group performance in helping her recreate them - were filmed by Gooseboy Productions and will soon become the next round of public promotional material of the FOGO campaign having such success across the shire.
Ms French was certainly the star of the day, keeping her assistants around Eastwood's commercial kitchen bench as well as the crew amused with her pieces to camera and anecdotes relating to her extensive back catalogue of writing.
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She talked us through a zucchini slice with fruit and nuts, zucchini frittata with plenty of fresh vegetables, and stuffed zucchini using roast capsicums, rice and macadamias. We sensed a theme. But given the proliferation of zucchinis at this time of year it was understandable.
To say the results were spectacular is not just pride talking. And thankfully there were "leftovers" to take home at the end of the day's filming!
The BVSC's FOGO rollout is seeing around 200 tonnes of "waste" redirected away from landfill each month - and with landfill costing an estimated $180 a tonne, this is an amazing result for the whole community, BVSC waste management coordinator Joley Reeve said at Thursday's cooking session.
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Ms Reeve foresees the future of FOGO being not having to use it at all, because we don't create the waste in the first place.
That may be a way off, but through meal planning, curated shopping lists, recipes and cooking with leftovers, it's achievable.
"It's not fancy stuff, it about what resonates with the community and to get everyone thinking more about their waste," Ms Reeve said.
"Change doesn't come from the top, from the government - it comes from the community.
"We have an opportunity in this shire to be a leader in waste management and resource recovery."
Ms Reeve said the introduction of FOGO in October 2018 has already seen a reduction of more than 30 per cent going in to our general landfill red bins.
With a further commitment to separate out all recyclables (about 17 per cent of what we just toss out currently - why?), recycling soft plastics via the supermarkets, and continuing to either reduce how much food waste we produce, and FOGO what we do, there should be very little left.
"There shouldn't be much else in your red bins other than nappies," Ms Reeve said.