To raise awareness of how food relates to climate change, and celebrate local efforts to
create a better food system, WCFP was happy to take part in this National Day of Action.
A low carbon lunch meal includes ingredients that have lower Greenhouse gas emissions, and minimal mileage between harvested location to the plate.
What better way to celebrate than holding a large lunch at the Project for visitors and volunteers all created from the produce of the site.
In collaboration, raising awareness with Brighton and Hove Food Partnership. A non-profit organisation helping people learn to cook, eat a healthy diet, grow their own food and waste less food.
A range of delicious dishes were created by the volunteers for a wonderfully fun and social afternoon in the garden cooking, chatting and eating.
Warren cooking up 3 large Spanish style omelettes form the collected eggs and potatoes. Kerry had brought along fresh broad beans which had been slightly boiled with an aromatic and zingy lemon verbena, garlic and olive oil dressing.
We collected a range of vegetables to create a fresh salad with grated courgette, fresh herbs, nasturtiums and lettuce, as well as cooking up a mixed dish of swish chard, spinach and garlic.
We also included a few jars of fresh pickled beetroot and carrot chutneys which tasted wonderful with the crunchy salads and warm omelette.
The food system is one of the biggest contributors to climate change. Here in the UK, food contributes up to 30% of total greenhouse gas (GHG) emissions, we waste 10 million tonnes of food every year and 90% of fisheries are fully exploited or overfished.
We can also make a positive impact on our planet by buying meat from farms with high animal welfare standards and a low impact on nature and biodiversity. The simplest way of doing this is choosing products with a credible animal welfare certification such as RSPCA Assured, LEAF marque, organic or Pasture for Life.
Thanks for reading, any questions, we would love to hear from you!
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