Sustainability
- By Sonya Meagor
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- 20 Feb, 2018
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As our name suggests, here at Eco Cuisine we have an eco-conscience and we care about our environment. You will hear me talk about ethical, organic, seasonal and sustainable food a lot. But perhaps you’re unsure why or aren’t convinced that it is actually important. Maybe you’re the cynic who feels it is a fad or perhaps you are actually already environmentally aware but want to know more about food sustainability. This blog is here to explain…
When it comes to food I would say there are three main areas of sustainability. These are Social, Economic and Environmental sustainability.
Environmental is linked to food and can be defined in many ways, here's one:
The actions of people and projects over a long period of time with little or no impact on the environment; thus preserving natural resources for future generations. Think “environmental footprint” or “carbon footprint” you can find more on this here.
So, moving on to economic sustainability - supporting your local economy so that it can maintain a level of production to meet everyone’s needs without having a damaging impact on future generations. Believe it or not, eating seasonally is something that can help with this and environmental sustainability.
What is seasonality or eating seasonally?
1. Produce is harvested at its peak - so it tastes fresher and is more nutritious
2. Less food miles as local food will not have been transported half way around the world
3. Supporting British farmers
Impacts of sustainability and eating seasonal food
1. Environmental impact - less food miles, less aircraft in the sky, farmers harmonising with natures cycles
2. Social impact - supporting local communities such as farm shops, markets, butcher and fishmonger
3. Economic impact - saving money, as seasonal food is cheaper because it is in abundance
The food industry alone is responsible for 25% of all HGV vehicle kilometres in the UK*, so you can see the problem and impact is huge. If buying local could just help with one aspect it would make a massive difference but in fact it helps with three….
Want to start buying seasonally? Here’s my seasonal shopping list to get you started.
Next month I will be featuring a recipe for you to try at home. I’m giving you a choice;
- Navarin of lamb
- Pollack baked in the oven
- Apple crumble
Follow my page on Facebook and comment with your vote.
Shopping list for March
- British fruit - possibly some early Rhubarb and Bramley apples (for stewing)
- Vegetables - cauliflower, kale, sprouting broccoli, spinach, swede and my favourite, Spring greens
- Fish - Cod, Megrim sole, Monkfish, Coley, Sardines, Skate and my favourite - Pollack !
- Shellfish - oysters, scallops and mussels
- Spring lamb is back in time for Easter
Thanks for reading!
Sonya
*source: https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/69283/pb11649-fiss2006-060411.pdf Food Industry Sustainability Strategy 2006
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
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 .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
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.
