The North London Sustainability Network is Born

By Sonya Meagor
•
28 Jun, 2018
•

As you should already know I’m a long-standing environmentalist and online activist with particular interest in seasonal British food, animal welfare and packaging (plastic in particular) which is why we use either biodegradable (from Enviropack) or reusable platters in china, porcelain, metal. I also use a green supplier for equipment hire (Arnold Walker).

Are you interested in environmental issues and sustainability?

We are and we live by these values in the way we work and live. We strive to ensure that all the operations here at eco cuisine are ethical, sustainable and eco friendly and it runs through the heart of everything that we do. But, I wanted to do more…

I got to thinking about how I could raise awareness of the importance of sustainability. I know I can’t be the only business in north London who cares about environmental issues and sustainability too but I noticed that there isn’t any coherent network or group addressing this, either in business, for individuals, or for the third sector in North London.

So, that’s how the North London Sustainability Network is born! It formally launches with our first event on Tuesday 17th July at 6pm.

Where charities, businesses and individuals can network, discuss the issues and appreciate the company of likeminded people. There will be presentations, local suppliers showcasing their food and drink for you to try and of course networking. Plus, all of this is served with fabulous sustainable food and drink for you to enjoy.

The idea is that the network will have four meetings a year with each meeting focused on a different area or type of sustainability. This first event’s topic is food and packaging but looking ahead may be economic (banking and finance etc.), environmental (office supplies, office furniture), or ethical (staffing, suppliers).

I love the idea of sharing and learning from one another and we have guest speakers from Enfield council (Sustainable cities and Enfield schools catering), Forty Hall/Green party, North London Food Bank (we will be asking for donations).

So often local issues and our environmentally conscious community can just pass us by as we live such busy lives but this is an opportunity to connect and have meaningful conversations. That said, you don’t have to be an eco-heavy weight to join us – if you care about the World we live in and have a heart for community that cares about our environment and the people within it, do come along and join us. The food and drink alone, with lots of friendly people will be enough to make it worth your time.

For more information and to buy tickets please take a look here

If you are unable to make the date please do make sure you like and follow our Facebook page to stay up-to-date with the latest news, events and food inspiration from us.

Mail

Did you know we also run the North London sustainability network ?

By sonya@eco-cuisine.co.uk • June 21, 2019

On Tuesday 16th July, we will be hosting our event on sustainable food / food waste and packaging.

The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.

This is our 4th event, which will focus on seasonal British produce & collectives, sustaining sustainable food businesses, sustainable food hacks, the fight against plastic and food waste and eco-friendly packaging etc.

OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .

Our events consist of informal networking and a mix of high caliber award-winning industry speakers, exhibitors and local businesses. This has resulted in attendees coming from across London and further afield (we had 100+ delegates at our last event on Sustainable & Ethical Fashion in April). Previous speakers and exhibitors have included Enfield Council, Forty Hall Farm, Sustainable Spirit Co., Urban Roots Organic Wines, Holtwhites Artisan Bakery, Willmott Dixon, Cundall, Premier Sustain, Middlesex University, #EthicalHour and the North Enfield Food Bank, to name a few. Please find attached our Event Collaborator document for more info.

I do hope you can join us and I look forward to hearing from you soon.

TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website

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By Sonya Meagor • December 18, 2018

With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.

But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.

So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.

So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.

Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.

In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.

We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.

Rumbledethumps

550g large potatoes,

350g swede

60g unsalted butter

250g kale, finely sliced

1 small onion diced

Sprigs of thyme

25g cheddar cheese, grated

Preheat the oven to 180C/350F/Gas 4.

Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.

Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.

Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.

Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.

What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.

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