Thrifty Eats April 2020

easy on the planet, easy on the pocket

THRIFTY EATS APPEELING seasonal recipes * £3 GNOCCHI party * £1

POTATO and SPINACH curry

*£3 FISH and

spring GREENS

Which PLANT-BASED MILK is best?

& EASY oat milk recipe "The best cooks don’t waste a thing" MELISSA HEMSLEY on

eating green

APRIL 2020 ISSUE 02

THE

APRIL

At Thrifty Eats, we’re committed to helping you do your bit to save the planet. The current global coronavirus situation means we can’t predict much about the foreseeable future. However, we have to power through, keep our bodies healthy, our morale high and support each other, hoping to see better times come soon.

This month, we’re focusing on the simplest and most popular vegetable there is: the humble potato. Jersey Royals, to be exact. Can you think of a more versatile food than the honest spud?

Crisps, chips and mash – it’s about time we showcased a staple starch that’s often at the root of our diets.

If you’ve been following us since our first issue, we’re sure you’re well versed in how we regard seasonality. Finally, spring has sprung and we’ve picked the best of the blooming bunch. As well as Jersey Royals, we’re showcasing spinach, purple sprouting broccoli, coley and rhubarb for a sweet treat to enjoy after you’ve tried the eight delicious tried and tested recipes on offer inside.

We try to waste very little when cooking so we’ve got a fun, quirky way to use the whole of that colossal rhubarb. A cup of tea, anyone? We

MEET THE TEAM

THRIFTY.EATS

THRIFTY EATS

GEORGIA BUCHANAN Editorial, Design, Advertising

PRIYANKAA JOSHI Editorial, Cook

ISSUE

also discuss community sustainability initiatives from plant to plate, get some top tips from a sustainability consultant who has sent virtually no waste to landfill in over three years, and explore how you can reduce waste and save money when eating out. Most excitingly, we chat to Melissa Helmsley – food waste campaigner, sustainable chef and writer – who shares her favourite thrifty recipes from her newest cookbook on the shelves, Eat Green.

More of us are buying plant-based milk and ordering food boxes, so we unpack what alt-milk is best and whether these boxes really do what they say on the tin – or the box, rather.

We’re always guided by our mission to make choices that are easier on the pocket and on the planet. We hope to inspire you to become a wiser and more ethical consumer, all while saving those pennies and pounds.

As ever, we’d love to know what you think.

Share your sustainable food journey with us by using #ThriftyEats on Instagram or connect with us on Facebook or Pinterest. We’ll keep you up-to-date with the latest news, food and thrifty hacks. Come on, you know you want to.

THRIFTY EATS

bit.ly/thrifty-eats

GEORGINA CARTWRIGHT Editorial, Design

ALEX MYLES Editorial

PETER WOLINSKI Editorial, Photography, Cook

FUN FACT

Did you know that Inca Indians in Peru were the first people to cultivate potatoes bet ween 8,000 BC to 5,000 BC. In fact, the most basic measurements of time for this ancient civilization was the time it took to cook a potato. Turn the page for more tidbits about the humble spud.

https://spoti.fi/2QqgLWl

CHELSEA DAVIES Editorial, Design

SEAN REES Editorial

JACK WYNN Editorial, Advertising

ANDREA GAINI Editorial, Cook

MICHAEL THOMAS-OWEN Editorial

WITH THANKS TO Honey Debney-Succoia George Goom

Flawsome! was founded by a passionate duo who were inspired by their nan's tasty recipes to start saving imperfect fruit and transform it into perfectly crafted cold-pressed juice.

WE DON'T STOP AT FRUIT...

All of our bottles are made from 100% recycled glass.

SHOP AT flawsomedrinks.com

flawsomedrinks

flawsomedrinks

flawsomedrinks

IN THIS ISSUE 6

WHAT’S IN SEASON

Our spring basket is bursting with leafy greens and staple starches.

STAR OF THE SHOW

them, roast them, mash or boil 7 Bake them, we present the humble potato.

15 16

GREENBIZ

Do food boxes really do what they say on the tin – or the box?

SUSTAINABLE COMMUNITIES

A look at initiatives making communities more sustainable from plant to plate.

23

8

GREENBIZ

We discover how to reduce food waste and save money when eating out. It’s a win-win.

NO FUSS RECIPES

* Uncle Andrea’s

homemade gnocchi

*

Sausage and purple sprouting broccoli with homemade gnocchi One pot spinach, potato and chickpea curry

*

Deliciously sweet spiced rhubarb crumble

*

A zero-waste blogger shares how you can be more sustainable.

Steamed coley with tarragon butter sauce

13 14

THRIFTY LIVING

Turning leftover rhubarb and pear into delicious loose-leaf tea.

Meal prep like a professional with these top tips from food waste writer, Ann Storr.

26

SUSTAINABLE HACKS

Which plant-based milk is best? Is overeating destroying the planet? We investigate.

*

WASTE NOT

24

FOOD FOR THOUGHT

18

28

LEARNING FROM...

30

FOOD IN NUMBERS

The Italians share their secrets to living a sustainable and thrifty life.

MY LIFE IN FOOD

Melissa Hemsley on her new book, loving your leftovers and the beauty of batch cooking.

5

A taste of the food issues we face globally from produce to plate.

ON S

I

SPR ON G IN

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AL S

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ER SEY ROY

BA GE

ASPARAGUS

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WHAT'S IN SEASON IN APRIL?

B A C

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The world’s heaviest potato weighs in at 3.8kg and was grown by Peter Glazebrook, from Halam in Nottinghamshire who is the current worldrecord holder.

the e d n h i F ut t o h ug thro issue

In 201 7, 6,218,0 00 tonnes of potato es wer e harves ted in the Un ite Kingdo d m.

The p the otato is w or fou rth ld’s pro most stap duced whe le afte r at and , corn rice .

There are over a hundred varieties of edible potato, over 90 of which are grown in the United Kingdom.

y se er ike s J n o’ ,l n i but otat in w y ep – o gr t ur t y en cen s, th iden erse e n b c th tio ac as J ’ve 19 ey the nven e an e w h i er T ce m na e. at sin gre gs w nal Fluk in igi al ny ma ginn ts or Roy be ct i fa

MEET OUR APRIL STAR ... JERSEY ROYAL POTATOS WE GET UNDER THE SKIN OF THE HUMBLE POTATO

NO FUSS RECIPES ZERO WASTE

UNCLE ANDREA’S GNOCCHI

Roll up your sleeves for this delicious, cheap and easy seasonal gnocchi recipe made with Jersey Royal potatoes, our April star. It’s perfect for an eco-friendly and thrifty dinner party with friends PREP TIME: 40 minutes

UNDE R £3

COOKING TIME: 10 minutes

INGREDIENTS SERVES FOUR • • •

1kg potatoes – £1.60 350g flour – 45p A pinch of salt

TOTAL COST: £2.05 COST PER SERVING: 51p

METHOD 1.

On a hob, bring a large pan of water to boil and add your potatoes.

2. Let the potatoes cook for 15 minutes, or until they’re soft, then drain them.

3. Peel the potatoes while they’re still warm, careful not to burn your hands, and place them into a large mixing bowl.

4. Use a potato masher to make a smooth mixture to which you’ll add the flour.

5. Gradually add the flour while you mix with a wooden spoon or your hands.

6. When the mixture is starting to combine into a dough, sprinkle some flour on a counter-top, place the dough onto it and continue working it with your hands.

7. Finish adding the flour and the pinch of salt, making sure the dough doesn’t stick to your hands. If it still feels sticky, add more flour.

8. Break a small handful of dough apart and roll it on the counter with some more flour, creating a long, snake-like cylinder of dough.

9. With a knife, slice the cylinder into small one-inch pieces and place them on a tray with some more flour.

10. Place each piece, the gnocchi, in a pan with boiling, salted water. You’ll notice the gnocchi don’t float straight away. Instead, they settle at the bottom of the pan for a few seconds.

When they come up and start to float, they’re ready to be taken out and eaten.

8

NO FUSS RECIPES SWAP ME

MEAL PREP

ADD SOME FLAVOUR

Don’t fancy gnocchi? Pasta works just as well for this tasty, hearty dish.

You can store the uncooked gnocchi dough in the freezer for up to six weeks.

Mash beetroot and mix with the dough to make delicious purple gnocchi.

SEASONAL HERO

SAUSAGE AND PURPLE SPROUTING BROCCOLI WITH GNOCCHI

This is a great way to use fresh gnocchi. The Italian hard cheese brings the dish together. However, there are no widely available local alternatives to this. We recommend checking the corporate responsibility section of your supermarket’s website to ensure they have a commitment to transportation efficiency

PREP TIME: 5 minutes COOKING TIME: 15 minutes

INGREDIENTS SERVES TWO • • • • • • • • •

2 sausages, removed from skins – 91p 100g purple sprouting broccoli – 90p 1 clove garlic, sliced – 2p 1 tsp chilli flakes – 5p 1 tsp sugar – 2p 75ml white wine – 42p 1 tbsp olive oil – 5p 25g grana padano or parmesan – 30p Salt and pepper, to taste

TOTAL COST: £2.67 COST PER SERVING £1.34

METHOD 1.

2.

3.

4.

5.

6.

TRY ME!

7.

9

Heat the olive oil over a medium heat. Add the sausages and fry until lightly browned.

When cooked, remove the sausages from the pan and set aside for later.

If the pan is dry, add another splash of olive oil and then the garlic and chilli, frying for 30 seconds before adding the sugar and stirring.

Return the sausages to the pan and add the white wine, cooking on a high heat to reduce the liquid by about half.

Add the broccoli and a glass of water, cover with a lid and cook for 10 minutes.

Meanwhile, boil a kettle for your gnocchi. If you’re using pasta, start cooking it now.

After 10 minutes, uncover the sausages and broccoli. Cook your fresh gnocchi for a minute in a pan of boiling water, remove with a large spoon and add into the pan containing the sausages and broccoli.

Stir gently and add the seasoning, parsley and most of the cheese, reserving a small amount to sprinkle on top as you serve.

NO FUSS RECIPES ONE POT MEAL

POTATO AND CHICKPEA CURRY

This zingy, warming curry is packed full of protein and bursting with flavour. Serve it with rice and a warm piece of naan bread for a satisfying supper that’s ready in under half an hour

PREP TIME: 15 minutes COOKING TIME: 15 minutes

INGREDIENTS

I’M VEGAN

SERVES FOUR • • • • • • • • • • • • • • • •

2 tbsp oil – 4p 200g Jersey Royal potatoes – 50p 1 small onion, diced – 5p 3 cloves of garlic, grated – 4p 1 tin chickpeas, drained and rinsed – 55p 1 tin chopped tomatoes – 40p 200ml coconut milk – 45p 100g spinach – 57p 1 tsp ground ginger – 11p 1 tbsp curry powder – 15p 1 tsp ground cumin – 5p 1-2 tsp chilli powder – 15p 1 tsp ground coriander – 5p 1 tbsp sugar – 1p Small bunch of coriander, chopped – 70p Salt and pepper, to taste

TOTAL COST: £3.82 COST PER SERVING: 96p

METHOD

1.

2.

3.

4.

5.

MIX IT UP Use butter beans instead of chickpeas and swap the spinach for kale or chard.

Heat the oil in a frying pan on a medium to high heat. When it’s hot, add the onion and garlic and fry until golden brown.

Add all the spices, stir well and fry for around 30 seconds.

Add the chopped tomatoes, coconut milk, chickpeas and liquid sweetener and simmer for around five minutes.

Add the spinach and stir until it wilts.

Serve with rice, a warm naan bread and a dollop of yogurt. Garnish with the coriander.

USE WHAT’S IN

BATCH COOK

Don’t have fresh spinach? Use four frozen spinach cubes instead.

Make double and freeze half for when you’re struggling on time.

10

NO FUSS RECIPES

USE WHAT’S IN

FREEZE IT

KEEP IT COOL

Don’t have any rhubarb? The crumble would work well with pears, which are also in season.

You can make the crumble in advance and freeze it so you have a ready-made dessert for when that sweet craving strikes.

Cold hands work best when rubbing the butter into the flour mix. Don’t overwork it or you’ll end up with a greasy topping.

SWEET TREAT

SPICED RHUBARB CRUMBLE Embrace rhubarb season with this simple but classic dessert. The sweet, tangy rhubarb, fiery ginger and crunchy, buttery crumble topping make a mouthwatering combination. Serve with custard or a dollop of Greek yoghurt

PREP TIME: 20 minutes BAKING TIME: 30 minutes SERVES FOUR

INGREDIENTS FOR THE FILLING • • • •

FRE EZ ME E !

500g rhubarb, chopped into chunks – £2.75 75g golden caster sugar – 18p 1 tsp vanilla extract – 32p ½ tsp ground ginger – 22p

INGREDIENTS FOR THE TOPPING • • • • •

225g plain flour – 9p 100g golden caster sugar – 22p 1 ½ tsp ground ginger – 66p 120g chilled, unsalted butter – 74p ¼ tsp salt

TOTAL COST: £5.18 COST PER SERVING: £1.30

METHOD 1.

2.

3.

4.

5.

6.

11

Preheat the oven to 200C and lightly grease an oven-proof dish with butter.

In a bowl, mix the rhubarb, sugar, vanilla, ground ginger and cornflour and then place in your prepared dish.

Next, make the crumble topping. In a mixing bowl, add the flour, sugar, salt and ginger and combine using a spoon.

Chop the cold butter into chunks and rub into the flour mixture until the mixture resembles breadcrumbs.

Sprinkle the crumble topping over the rhubarb then place in the oven and bake for 25-30 minutes until the rhubarb is bubbling at the sides and the crumble is golden.

Serve with custard, Greek yoghurt or a dollop of crème fraîche.

NO FUSS RECIPES

DINE FOR TWO

STEAMED COLEY WITH TARRAGON BUTTER SAUCE Coley is a great fish to use when it comes into season this April. It’s cheap thanks to under-fishing, which stems from an undeserved unpopularity. It’s mild flavour, similar to cod and haddock, makes it a versatile option to cook with at home. It’s also cheap; you can get it frozen at around 50p a portion PREP TIME: 10 minutes

TOTAL COST: £5.30

BAKING TIME: 25 minutes

COST PER SERVING: £2.65

SERVES TWO

INGREDIENTS FOR THE FISH

INGREDIENTS FOR THE SAUCE

• • • • • •

• • • • • •

2 coley fillets (200g) – £4.00 1 shallot – 12p 1 garlic clove – 5p 1 tbsp olive oil – 5p Splash of water Salt and pepper, to taste

50g unsalted butter – 32p 1 tbsp white wine vinegar – 4p 1 tbsp white wine – 7p Juice of 1 lemon, 1 tbsp – 30p 10g tarragon – 35p Salt and pepper, to taste

N I’M I N SEASO

METHOD 1.

2.

Preheat an oven to 200C or 180C fan.

Roughly slice the shallot and garlic, and put half at the bottom of a piece of foil.

3. Put the coley fillets on top, drizzle over the oil and season with salt and pepper.

4. Add the rest of the shallots and garlic on top and a splash of water.

5. Close the foil into a parcel, put it in the oven on a baking tray and cook for 25 minutes.

6. Meanwhile, chop your butter into cubes and roughly chop the tarragon.

7. Put the vinegar, wine and lemon juice into a small saucepan over a high heat.

8. When reduced by about half, lower the heat and whisk in the butter a piece at a time.

Don’t let the pan get too hot or the sauce will split.

9. When all the butter is incorporated, season to taste and add the tarragon.

10. Keep the sauce warm over a low heat if the fish isn’t quite ready yet.

11. Once the fish comes out of the oven, open the parcels and whisk a tbsp of the steaming liquid into the sauce.

12. Serve with seasonal vegetables; Jersey Royal potatoes and purple sprouting broccoli are perfect sides to this dish.

SAVE A BIT OF TIME Skip the sauce if you’re in a rush.

You can get by with a squeeze of lemon.

USE WHAT’S IN A small onion can replace the shallot and parsley works just as well as tarragon.

DON’T WINE ABOUT IT Wine can be pricey.

Use it if you can, otherwise add a tsp of sugar instead.

12

WASTE NOT

BREW GOOD, DO GOOD

Isn’t it always more enjoyable reading a magazine with a cup of tea? We think so. What’s better is knowing your tea is good for the planet by being crafted from your wasted April favourites, pear and rhubarb

L

ots of us love a good cup of tea.

So much so that 60.2 million tea bags are consumed each year in the UK. Although many brands now use completely compostable and 100% sustainable materials, there are some that don’t, instead using a special sealing plastic called polypropylene that keeps tea bags from falling apart in the boiling hot water.

This sealing plastic is non-compostable, biodegradable or recyclable. So even when we think we’re being sustainable, plastic pollution is lurking in the remains of our cuppas.

Results found by McGill University in Canada back this, showing that millions of plastic particles are released into our cups of tea from not just the plastic sealing, but tea bags themselves.

Here in the UK, 96% of us choose tea bags over loose-leaf tea recipes. Why is this? Maybe because it’s quicker and we can get our tea fix sooner. However, research has also found that rushing the stewing process eludes the health factors that come with any type of tea, whether it be bagged or loose.

So why not sit back and make the most of your tea’s stewing time? You may as well. Try following one of our easy loose-leaf recipes step-by-step, and get creative by making your own loose leaf teas out of dried ingredients leftover from your seasonal, no-fuss recipes.

YOU WILL NEED:

We recommend trying either of these flavours

RHUBARD and MINT PEAR and ELDERFLOWER

SIEVE IT! 1.

2.

PREP

Purchase your ingredients from your local farmers market or nearby farm shop (if you have them leftover, even better).

Make sure your ingredients are clean by washing with cold water before cutting the rhubarb and pear into thin pieces, leaving the herbs as they are. If you fancy a strong blend, just add more ingredients.

The best amount to prep is a simple handful of each herb, one rhubarb and two pears.

DRY

Once your ingredients are clean and cut, use a reusable bobble or clip to collect the herbs, and a breathable material (like muslin cloth) to collect and hang the rhubarb and pear. Hang each ingredient in dry areas in your home for the most proplanet air drying process.

Wait until the ingredients are dry. The rhubarb and pear should bend slightly and be able to snap. The herbs should be visibly dry and slightly lose their colour.

3.

TWO MUG TRICK 1.

2.

3.

MIX

Choose your mixture, (we recommend combining pear and elderflower or rhubarb and mint) and break the now dry ingredients into smaller pieces. Just make sure they are not too small as you don’t want them sneaking their way into your final cuppa.

You can choose to store your mixtures for longer using a sealed jar. However, the sooner you use your mixtures, the better.

We wouldn’t recommend you to keep your mixtures for more than two weeks.

13

Using one mug, infuse the dried ingredients into boiling water.

When the brew is infused to your liking, hold the mug containing the brew over a clean, empty mug. Tilting your hand, pour the contents into another mug, leaving a small enough gap to ensure the ingredients can be transferred without spilling them.

Pour into the empty mug until all that’s left is the infused tea in one mug and the ingredients in the other.

REUSEABLE TEA BAGS 1.

2.

INFUSE

If you own a teapot with an infuser attached, great! If you don’t, don’t panic.

Follow these three simple ways to infuse your tea using household objects.

Put the kettle on and leave it to boil before pouring the boiled water into an empty mug.

Choose the tea blend you want and add the ingredients to the mug of boiling water.

Allow the ingredients to infuse.

Remember, the more you use and the longer the infusion time, the stronger the brew.

Once the tea has infused to your liking, grab a sieve from the cupboard. Then, sieve the contents from the first mug into a another mug.

3.

Using a clean, breathable fabric as an infuser, pop a handful of your loose, dried ingredients in the cloth.

Clip it together to keep all of the mixture bound inside, try not to layer the fabric as this can make the infusing process less effective. Pop it into a cup full of boiling water.

Leave the brew to infuse for 10 minutes before removing the bag and disposing of the remaining contents.

THRIFTY LIVING First thing’s first, get yourself a meal planner. This could be a magnetic fridge whiteboard, a spreadsheet, Google Doc or just a simple notepad.

Before you plan your meals for the week, see what you’ve got in already – go through all your dry goods and perishables to see what needs using up. This will help reduce food waste and save you from spending money on items you don’t need. “Think about what you are doing in the week to get an idea of what your needs are and see when you will have time to cook,” says Ann.

Visi t stor Ann at rcup boar to d d o free wnload .com wee her k plan ly meal ner

MAKE A PLAN

Visit site our web r simple e p u s a for ht oats overnig recipe

PICK YOUR RECIPES Meal prep is all about making your life easier, so think about what meals you struggle with the most and start there. Do you skip breakfast because you’re in a rush in the morning? If so, plan recipes for overnight oats or savoury egg muffins. If you spend too much money on eating out, look for satisfying recipes to make at home.

Make sure you focus on getting a balance of protein, carbs, fats and vegetables in your meals. Remember, the internet is your friend – there are countless meal prep recipes online to cater for all dietary requirements.

REPURPOSE LEFTOVERS According to Ann, last night’s dinner is a great place to start. “Making extra portions of what you’re cooking for dinner is the easiest way to have lunch for tomorrow while minimising cost and waste,” she explains. If you get bored of eating the same thing, be creative with your leftovers. If you cook a chicken, for instance, shred some into a salad, make a sandwich or prepare a cold noodle dish.

Share p meal pre r u o y h us it w s re adventu by using Eats T # hrifty

MASTER THE ART OF MEAL PREP

There’s a good reason why #mealprep has over 11 million posts on Instagram. Planning and preparing your meals in advance is one of the best ways to save pennies and stop wasting those forgotten items lurking at the back of your fridge. To help you get started, here are some top tips from food waste writer and pro meal planner, Ann Storr

When you’ve got some free time, spend an hour or two preparing hearty meals that you can divvy up into portions and put into containers to eat during the week or freeze for later. You’ll thank yourself for the extra effort when you come home to a tasty ready-made meal after a long day at work. Check out the Thrifty Eats website for some no-fuss recipes that are perfect for bulk cooking like our leftover vegetable curry or our tomato and garlic sausage pasta.

BATCH COOK

MAKE IT FUN “Make it enjoyable,” urges Ann. If you don’t enjoy meal prepping then you won’t stick to it. “Treat yourself to a glass of wine or a cup of tea and get creative when planning and preparing your week in food,” she says. If you’ve got some leftover bits of bacon in the fridge or some carrots that are about to go off, add them to the recipe and see what happens. It’s a thrifty and exciting way to cook.

14

Having a stock of cupboard staples will make planning meals and creating recipes that bit easier. Dried pasta, lentils, tinned tomatoes and grains as well as spices, dry herbs and condiments will come in handy for soups, stews, curries and pasta dishes.

STOCK UP YOUR STORE CUPBOARD

Want more meal ion? prep inspirat website Head to our vourite to see our fa roes he ep food pr

GREENBIZ

YAY: HEALTHY. Buying fresh veg we’re not familiar with and knowing how to prep and cook them can be a bit daunting for some of us, so it’s a good thing these boxes come with the veg pre-prepared or contain a handout with easy-to-follow instructions on how to do so.

VARIETY. There’s a huge range of recipes available, from Asian fusion to Mexican, which, unless you’re a proper talent in the kitchen, wouldn’t really come naturally. From Vietnamese pork and pickle salad to spicy chickpea taco bowls, the recipes can really make you feel more comfortable with experimenting in the kitchen.

LESS FOOD WASTED. As the meals are all prepared with a certain number of eaters in mind (varying from one-four), there are no leftovers meaning less food will go to waste. It can be a challenge to cook the perfect portion size, but food boxes solve this problem for you!

NAY: PACKAGING. Although food boxes reduce food waste, the biggest concern is packaging.

Every ingredient, including spices and sauces, are commonly individually packaged, often in unrecyclable plastic. So much cardboard also.

COURIERING AND TRAVELLING. Another sustainability issue inherent in food subscription services is the manpower and travelling it takes to get a box delivered to your door. Hello Fresh is a German company which operates globally, so you can only imagine the carbon footprint involved here. This isn’t the case for some food boxes however, like Riverford, but it’s something you should keep in mind.

MONEY. Despite most subscription services offering handsome discounts on your first purchases, in the long run, you aren’t getting much bang for your buck. Buying the same ingredients in the supermarket may cost more, but these will last in your fridge or cupboard rather than a serving for two. Take Gousto’s chicken korma. If you ignore the half-price discount – which is only applied on the first order – it works out as £4.37 per serving. This is compared to Tesco, where you can buy the very same ingredients which make at least double the amount, for £2.62 per serving.

UNPACKING THE TRUTH Bespoke recipe boxes are all the rage, but do they really achieve what they say on the box? Before you open your laptop and order one, here are some things you should know

D

oes cooking good food take that much time? In the grand scheme of things, not really. But we all have those days, even weeks, when we struggle to find the time to rustle up something simple and delicious. There’s also finding the time to shop for ingredients, which is made harder when we’re all panic buying.

Here’s where recipe boxes come in. From Gousto to Hello Fresh, there are so many options available which on the face of it, cut time, food waste, and can seem to save you money. You can even get your hands on purely seasonal and organic options, like Riverford and Abel & Cole, but typically these can cost a bit more.

For the time-poor, recipe boxes solve a lot of problems, they can deliver healthy and quality ingredients and accompanying recipes straight to your door, on a weekly, fortnightly, or monthly basis. But are they really all they’re cut out to be?

THE VERDICT Food boxes are a godsend for parents, young professionals and other busy bees.Their recipes are genuinely delicious and cater for all diets and can even use seasonal produce, which we obviously love. Despite cutting down on food waste, there’s a lot of packaging involved in the process and not all of it is recyclable. Although the generous first-time discounts may entice you, you won’t be saving money in the long run. In short, the boxes may ease the stress of cooking and help you get creative in the kitchen but, you’re much better off sourcing the ingredients yourself and prepping for the week ahead.

15

THRIFTY LIVING

SWAP SCHEMES

S

wap schemes have been around since prehistoric times, with people swapping anything from foraged berries to cocoa beans, fresh meats to just-harvested vegetables. Today, food swaps or swap-schemes are events where local communities meet up and swap their products with one another. Using cards in the form of a silent auction, or verbally, people bid on items and then swap. It is also common for attendees to bring extra items to contribute to teas that are hosted during the event, allowing more time for everyone to exchange gossip and pass on the tips and tricks of the trade.

Food swaps are the perfect opportunities to build a close relationship with other sustainably-minded people in your community, as well as with local producers. It’s easy on the planet as it’s using seasonal, sustainable and ethical foods. Also, all items of food that are swapped are home-grown, home-made or foraged, which are often cheaper and always better for the planet.

Here in the UK, Apples for Eggs is a produce sharing network that has 159 registered swappers. You can attend their events if you’re based near York, Stoke and Brampton in Cumbria. However, there are hundreds of these events in and around the UK, with events popping up in Nottingham, Aberdeen and Cheshire.

SUSTAINABLE COMMUNITIES BUILT ON FOOD We admire the efforts made by communities to be more sustainable. We looked at different projects hosted in the UK to shed light on the amazing initiatives put in place by those tired of their supermarkets and who want to become a part of a wider goal

PICK-YOUR-OWN

P

ick-your-own allows customers to get dug into farming roots by going directly to their local farms and harvest the products themselves. This is less common than other methods like box schemes and farmers markets, however, if there are any in your own area, make an effort to go. They can be a lot of fun!

The prices of produce in these farms are often lower as farmers are not required to pay workers to harvest the produce. You’re even encouraged to eat as you go along, thanks to the entry fee of around £2 depending on the farm. What’s best is that you are able to harvest as much as you want and need, meaning that there shouldn’t be any waste. This is unlike supermarkets which that sell produce in packs, creating unneccessary amounts of food waste and plastic pollution.

Surprisingly, there are more pick-your-own farms dotted around the UK than you would think. If you’re acquainted with a day of calm harvesting to relax and unwind, or would like to do something just that little bit different, a useful site, ‘pick-your-own farms’, helps you find the nearest one to you.

An article by the Financial Times introduced five of the best pick-your-own farms in the UK including Garsons and Home Cottage Farm. Garsons, based just 15 miles outside of London in Esher, Surrey, has been a farm since 1871 and has been supplying Londoner’s for 30 years. One family has even shopped there for five generations. Garsons offers over 40 varieties of fruit and vegetables and also specialises in flowers including sweet peas and sunflowers.

Home Cottage Farm is considered an ‘ancient’ farm and is renowned for their variety of apples and pears. Many people boast of having picked heritage fruits from Home Cottage farms’ 150-year-old trees that have been providing delicious fruits to the community for decades.

FARMERS MARKETS

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he main aim is to support the work of local farmers in their areas by selling the produce they have produced themselves.

Farmers markets were invited to the streets of the UK in the 1990s. Why? Poor supplier costs forced farmers to target a new audience, an audience that lived in their local areas. Farmers markets are attended by thousands and offer crucial lifelines so farmers can generate more income. Whereas they are very similar to pick-your-own events, farmers markets are set up ready for people to come along and buy from a spread of fresh produce presented on pop up tables, kind of like a car boot sale!

Farmers markets are also very sustainable, requiring you to bring your own bags. As these are events attended by local communities and farmers, there is less of a carbon footprint. And finally, farmers are producing unbeatable seasonal produce, just what Thrifty Eats is all about!

Some of the UK’s best farmers markets include the awardwinning market Truro Farmers Market, where you can pick up anything from fruit and veg to dairy and sweet preservatives.

Falmouth, also in the South West, is renowned for its ‘fingerlicking’ Cornish cuisine. Be sure to head to The Moor to bask in it’s famous seafood and oyster festivals.

If you’re in the mood for a sample of dessert tastes, head to Cheltenham Farmers Market. Not only have they won the title for the best farmers’ market in Gloucestershire by Cotswolds Life, but they’re also renown for their sweet and sticky homemade desserts.

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BOX SCHEMES

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ox schemes have been around since 1987 when Guy Watson, a farm-owner, would send his produce out in boxes to customers.

Customers pay for a box full of local produce and products to be delivered to their door, those of which are usually fresh and organic.

You can sign up for weekly or monthly box subscriptions and it’s a great way to try new products you otherwise wouldn’t. Currently, there are approximately 600 schemes in the UK. Whereas all of our researched initiatives are good on the pocket, there are others that we recommend would be worth forking out that little extra on.

On page 15, we discuss Abel & Cole and Riverford who are both organic food box suppliers. Abel and Cole has been ‘buzzing about organic for 30 years’ and have a mission to change the way audiences look after their health as well as their planet by providing them with personalised food boxes, fit with customer essentials and packed with growers, makers and bakers goods. Riverford pride their service as being “like having an allotment, without the digging”, offering seasonal food boxes containing organic meat, veg and other foodstuffs.

They’re a great way of supporting local farmers and giving back to your community. Also, the recipes vary week by week, usually changing with the seasons. So, it’s a great way of keeping up to date with seasonal food and making sure you’re eating food sourced and grown here in the UK.

PLANT TO PLATE Q&A Plant to plate is an established catering company as well as a zero-waste shop based in the small Welsh town, Caerphilly. Claire, owner of the business, supplies her community with everything from refill washing up liquid and loose species to additive-free meals. Using produce that is 100% local to Caerphilly, the popular shop that is located near Caerphilly train station and the second zero-waste shop in Wales has catered to both royalty and film crews.

How do you build a good relationship with your community?

From day one when I started the business, every single thing that was on sale was something I had used or the family had used or at the very least tried. Unless you have tried it yourself, you can’t tell people what it’s like. People really like that personal element and I get to talk to my customers more.

How do you cater to the community’s needs?

I just continue expanding as people request new items. If it’s something I don’t use myself then I have a rule: if three people ask for it then I’ll get it in. People before now have asked for certain things in the store that just end up as a wasted product, and I hate waste. The rule now is that it has to be something that either I will use or quite a few customers would use.

Are all of your products completely local?

COMMUNITY CO-OPS

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ommunity co-operatives cut out the middle man (those being shops and supermarkets) and allow customers to buy fresh produce straight from the hands of local farmers and makers. A community co-operative works by finding a supplier, or a series of suppliers, ordering the product in bulk and then hosting events in schools, farms, local community centres or anywhere people can set up a temporary shop. Neighbours, friends, family and the rest of the community then actively attend and cover the costs.

By cutting out the middle-men, community co-ops can cut out price mark-ups, making it easy on the pocket. It’s also easy on the planet, with less travel for the food itself as all food is grown, dispensed and used within the same area.

The motivations for local community co-operatives range from food security and food inflation, to the power of supermarkets and capitalism. Whatever the reason, we think these co-ops are guiding communities in a path of healthy and ethical eating, as well as a real sense of unity, all formed over a table full of fresh produce.

So, why should you take part? This ongoing project builds strong, reliable relationships between customers and producers within smaller communities. It’s also good to know where your food comes from and by customers having that one-to-one conversation with producers, it reinforces confidence that the food they eat is sustainable, ethical and as fresh as can be.

Sustain consider themselves an alliance, built on the initiative of better food and farming. A quick google search of Sustain will bring you to their home page, where they boast a wide range of tips, news and success stories within the community co-operative circle. They are on hand to support our local communities, offering toolkits online that help audiences build their own successful food co-ops as well as sharing success stories that discuss the achievements and challenges communities have had to face. They even map out your local food cooperatives for you, so you can get in on the movement.

I get the meat from local farmers, the butter comes from Dyfed and the milk is from Caerphilly itself. The vegetables, however, are proving trickier as Caerphilly doesn’t grow vegetables, it isn’t flat enough. If you go out towards Abergavenny, there are loads there and that’s where I get it from now. But I’m mindful that all produce is from surrounding areas.

Have you seen a change in customers who shop here?

It’s the biggest mix of customers I have ever seen. We get a lot of older customers whos want to buy here are generated by their grandkids. I get a lot of old men coming in to get their porridge oats and their muesli. And then you have a lot of young mums. But most surprisingly, there’s a lot of men now, not just women.

Find out more @ https://www.plant2plate.co.uk/

The sustainable chef and food writer on her new book Eat Green, loving your leftovers and the beauty of batch cooking

MY LIFE IN FOOD

MELISSA HEMSLEY

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MY LIFE IN FOOD

elissa Hemsley rose to fame back in 2010 as one half of the healthy eating sister act Hemsley + Hemsley, best known for courgetti, bone broth and cauli rice. The duo’s first cookbook, The Art of Eating Well (2014) became a bestseller, they opened a cafe in Selfridges and they even had their own Channel 4 TV show, Eating Well With Hemsley and Hemsley.

In 2017, the sisters decided to embark on individual projects and Melissa wrote her first solo book Eat Happy (2018), with 120 quick, cheap and easy recipes. Now, the self-taught cook has a new book out, Eat Green and this time, vegetables are in the spotlight (although meat and fish are featured too). There’s also a real focus on tackling food waste and using local produce.

Melissa describes it as a guide on how to "get the most out of food, be frugal, be thrifty – but in a positive way". We caught up with her to find out more.

What can people expect from Eat Green?

tips and recipes for choosing the underloved and less fashionable cuts that often get wasted. Another key thing is being flexible in how we use up food, finding new ways to shop from our fridge and cupboard so that we can cut food waste and plastic packaging.

What sort of food did you eat growing up?

My Filipino mum is a great cook, nothing fancy and no recipes, just good home-cooked food. She was, and still is, the queen of leftovers. She taught me that the best cooks don’t waste a thing. She won’t go food shopping until she’s cleared the fridge and that’s a key lesson I learned when I started to cook for myself. I’ve definitely taken on mum’s waste-free approach; reinventing leftovers, raiding my fridge and seeking out seasonal foods, which have dictated how I cook – simple and seasonal, feel-good and delicious. Mum’s always right!

Aside from your mum, who has influenced your approach to food?

There’s a bunch of inspirational food industry game changers out there already making big waves in the world of food and sustainability. Guy SinghWatson is one of them – he’s an incredible inspirational farmer and founder of Riverford Organics (who is responsible for thousands and thousands in the UK signing up to organic seasonal veg and fruit boxes straight from farmers!) Not to mention chefs like Skye Gyngell, Hugh FearnleyWhittingstall, Dan Barber, Doug McMaster, I could go on…

I’m a big believer in flexible eating (some coin it flexitarianism) and that’s what the book is all about. Balance is really the key here! If you want to eat in a way that’s more planet-friendly but you don’t want to cut out meat, that’s okay. I wrote Eat Green with this in mind because I realise that for some, cutting out animal products isn’t often sustainable or realistic.

There are many different ways that we can make greener food choices that feel right for us and more importantly, which we can sustain in the long term.

“EATING FOR THE That’s why I’ve stuffed Eat Green with flexi tips, waste-cutting advice and easy to adapt, feel-good, PLANET ISN’T ABOUT recipes to give you the confidence to take these OVERHAULING OUR small steps each time you cook.

What inspired you to write your new book?

I’m incredibly lucky to have an amazing community of people who give me their feedback and share how they cook and eat with. It got me thinking – lots of us are feeling overwhelmed and anxious about the state of our planet and want to make food choices that can make a positive difference.

ENTIRE KITCHEN AND SUDDENLY BEING 100% SUSTAINABLE AND 100% PERFECT ALL THE TIME”

This book is two years in the making and it’s the result of many more years of asking the questions: How can I eat in a way that’s sustainable? How do I eat more seasonally? What can I do about cutting my food waste? I wanted to write a cookbook that would answer all of those questions and more. Over my years of cooking and eating, I’ve experimented, researched and challenged myself over and over again. It’s been a big learning curve and it’s still ongoing. I’m not claiming to be 100% perfect! I know how difficult it can be to make greener choices when we’re pushed for time and money. That’s why I’ve crammed the book with over 100 time-saving, stress-free recipes.

What can people do to embrace an eco-friendly way of eating?

Start by making changes that feel right for you. That could be switching up the variety of vegetables you eat (the more the merrier!) and embracing more local, seasonal produce at the centre of our plate a few times a week.

It could also mean eating less but better quality meat and fish. I give my

What are your top tips for wwfood waste but aren’t sure where to begin?

Focusing on small, achievable daily changes is the best way we can make a long term impact that’s sustainable and enjoyable. You can start small and you can start today. Cook a simple recipe from scratch. Grab a bowl and as you cook, throw in everything you’d normally put in the bin from veg scraps to the leftovers at the end of the meal. Could you make a stock with those peelings? Could you blitz those extra greens into a pesto? Could you make extra and freeze the rest for a rainy day?

What’s your advice for people who want to make more planet-friendly choices but are concerned about costs?

Cook in big batches, divide it up into portions and freeze the extras for those busy evenings when you haven’t got time to cook from scratch. If you don’t have a large amount of freezer space, do a weekly cook off (make a big pot of two recipes) then share half with a neighbour, friend or colleague.

Once a week, they could do the same and together, you’ve got four diffwerent types of home cooked no waste dinners to enjoy. Win win!

Saving your food from going in the bin is also a great way to stick to a budget. Do this by learning how to cook more from your fridge and cupboards and adapting recipes to what you have in the fridge. Also, be inspired by the seasons; fruit and veg are more affordable when they’re in season, plus they taste better. In the book, I’ve included loads of tips on how to use up those bits and pieces that usually get thrown away, from herb stems and cheese rinds to lemon zests, to show you how to get the most flavour from ingredients you’d usually chuck away.

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FRIDGE-RAID FRITTATA SERVES 4 PREP AND COOK TIME: 20 mins The beauty of a frittata is that anything goes – really, it does! In this case, broccoli is the star, but let whatever is in your fridge take the lead. Always aim for some green as it’s often the green veg that most of us could do with more of. Not only is a vegetable frittata an easy and delicious way to start your day, but in this case you eat the whole broccoli in all its glory – stems and stalks – and, even better, everything happens in the same pan.

If you’ve got cooked broccoli ready to go, then skip step 1 and save time. And if you know you’ll be rushing out the door a lot this week, bake it in a 12-hole muffin tray at fan 170°C/Gas mark 5 for 10–15 minutes for a grab-and-go breakfast or snack.

INGREDIENTS

OPTIONAL EXTRAS

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CHECK OUT MELISSA’S DELICIOUS RECIPES

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METHOD 1.

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Grab a medium-sized, deep-sided frying pan and steam the broccoli for 3 minutes in about 4 tablespoons of water, lid on, until almost tender and just turned bright green. Drain any excess liquid (though the broccoli will probably absorb it all) and set the broccoli aside.

Pop the pan back on the heat and gently fry the red onion rings and garlic in the butter for a few minutes.

Meanwhile, whisk the eggs together in a bowl, add salt, pepper and the cheese, plus any of the herbs, chilli flakes or wild garlic, if using.

Preheat the grill to high. Add the broccoli back to the pan to coat in the garlic butter, then pour in the egg mix, stirring so that the broccoli and onions are distributed evenly.

Let the bottom and sides cook and start to set over a medium heat for about 5 minutes.

Pop the frittata under the grill for a further 5 minutes until golden on top and just cooked through (give the pan a wobble to check), then slide it onto a chopping board or plate. Cool for 10 minutes and slice up into quarters.

MELISSA’S WASTE NOT TIPS

This is divine with cauliflower too and tastes a bit like cauliflower cheese. The day I handed in this book, I made a celebratory clear-out-the-fridge frittata with 2 big handfuls of chopped mushrooms, shredded cabbage, 1 tablespoon of leftover cream, 1⁄4 onion and a big pinch of fresh thyme leaves. It was delicious and too good to not share with you here.

1 large broccoli, florets evenly chopped and stem finely chopped 1 small onion, thinly sliced 2 garlic cloves, thinly sliced 2 tbsp butter 10 eggs 2 large handfuls of grated cheese (I use mature Cheddar or you could use crumbled feta or goat’s cheese) Sea salt and black pepper

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A handful of chopped fresh basil, parsley, chives or celery leaves Chilli flakes, to taste 2 handfuls of wild garlic

Follow Melissa on Instagram @melissa.hemsley

MY LIFE IN FOOD SERVES 4 PREP AND COOK TIME: 30 mins INGREDIENTS • • • • • • • • • • • • • • • • • • •

1 tbsp ghee or butter 1 large leek or onion, diced 3 garlic cloves, finely chopped 1.2 litres vegetable stock or bone broth 1 big handful of a mix of fresh herbs, like parsley and dill, leaves and stems chopped 1 tbsp fresh thyme leaves or 1 tsp dried 1 bay leaf, dried or fresh 2 celery sticks, diced 2 carrots, thinly sliced 2 handfuls of 2cm chunks of root veg like sweet potato, squash, pumpkin, potato or (in the summer) courgette 400g noodles or spaghetti, any type 1 tsp olive oil 300g mix of cabbage, rainbow chard, chard, stems finely chopped and leaves shredded 300g leftover shredded chicken Juice of 1⁄4 lemon or 1 tsp apple cider vinegar 2 big handfuls of frozen peas or sweetcorn Sea salt and black pepper

METHOD 1.

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MELISSA’S RESCUE NOODLE SOUP WITH LEFTOVER CHICKEN There’s nothing quite like a warming bowl of homemade soup to make you feel a thousand times better. If I’ve had a Sunday roast chicken, I make this on a Monday to get a great boost of vegetables in. It’s based on store cupboard and freezer ingredients like frozen peas, onion, garlic and carrots, though you could swap in anything that needs using up. You can up the amount of vegetables or noodles here, so adjust to your liking. Post-Christmas and other celebrations, this is a fantastic way to use up leftover turkey or any other leftover meats.

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In a large wide saucepan, heat the ghee or butter and fry the leek or onion over a medium heat for 8 minutes while you prep everything else. Add the garlic and fry for another minute.

Add the stock or broth, chopped parsley or dill stems, thyme, bay leaf, celery, carrot, root veg and some salt and pepper, pop the lid on and cook for 15 minutes until the carrot is almost tender.

Meanwhile, cook the noodles in a separate pan until almost tender (check the label for suggested timings), then drain and rinse under cold water to stop them cookingfurther. Toss with the olive oil to stop them clumping and set aside.

Back to your soup pan: add the chopped cabbage and chard stems, shredded chicken, lemon juice or vinegar and cook for a few more minutes.

Add the chard leaves, frozen peas or sweetcorn and cooked noodles for a final 2 minutes so that the chard wilts, the peas cook and the noodles heat through. Season to taste and serve up straight away, topped with the fresh herb leaves.

MELISSA’S WASTE NOT TIPS

You don’t have to use noodles here, you can add any pasta shapes you like so just use whatever odds and ends of pasta packets you have. You could even add the pasta straight into the soup to cook and save on using a second pan.

MY LIFE IN FOOD SERVES 6 PREP AND COOK TIME: 40 mins INGREDIENTS • • • • • • • • • • • •

4 tbsp ghee or oil 5 large parsnips (about 900g) 1 tbsp maple syrup 2 large onions, thinly sliced 4 garlic cloves, finely chopped 1 thumb of ginger, finely grated 400g split red lentils, rinsed 2 large handfuls of fresh coriander, leaves and stems finely chopped separately 3 tbsp tomato purée 1 × 400ml tin of full-fat coconut milk 200g leafy greens, like chard, leaves and stems finely chopped Yoghurt, to serve (optional)

SPICE MIX • 11/2 tsp ground turmeric • 2 tbsp ground cumin or 11/2 tbsp cumin seeds, roughly ground • 2 tbsp ground coriander or 11/2 tbsp coriander seeds • 2 tbsp black mustard seeds, roughly ground • A pinch of chilli flakes or chilli powder • A big pinch of sea salt and black pepper PINK PICKLED ONIONS • 2 large red onions, thinly sliced • Juice of 2 limes or 4 tbsp vinegar • A big pinch of sea salt • 2 tsp maple syrup (optional)

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Preheat the oven to fan 220°C/Gas mark 9 and melt 2 tablespoons of the ghee or oil on a large baking tray in the oven.

Meanwhile, mix the spice mix in a small bowl and slice up three of the parsnips into about 18 wedges, say 5cm × 1.5cm, then toss the parsnip wedges in the oil on the tray with half of the spice mix. Pop in the oven for about 30–35 minutes, tossing halfway through with the maple syrup, until golden and going crispy at the edges.

In a large pan, fry the onion in the remaining 2 tablespoons of ghee over a medium heat for 10 minutes, stirring occassionally, while you get on with everything else.

Add the remaining half of the spice mix, plus the garlic and ginger and fry for 3 minutes.

Add the diced parsnips and lentils, the chopped coriander stems and the tomato purée and let fry. After a minute, add the coconut milk, then fill up the tin four times with hot water (1.6 litres) and pour in, stirring well. Pop the lid on, bring to the boil and immediately turn down to a medium heat and let simmer for 20 minutes. Stir a few times throughout to make sure the lentils don’t stick. Add more liquid if you think it needs it.

Meanwhile, scrunch and massage the red onion in a bowl with the lime juice, salt and maple syrup, if using, for 30 seconds, then leave to bathe in the salty lime juice.

Once the lentils and parsnips are cooked, add the chopped greens, pop the lid on so they steam for 3–5 minutes until just tender, then taste for seasoning.

Serve up each bowl, topped with the roasted parsnips, coriander leaves, pink pickled onions and their juices and a dollop of yoghurt, if you like.

PARSNIP DAHL TOPPED WITH ROASTED PARSNIPS AND PINK PICKLED ONIONS This is ideal to make at the end of the weekend with any leftover root veg that didn’t make it into the Sunday roast.

It will set you up nicely for Monday’s dinner – just reheat and top with the onions and yoghurt and either freeze the rest or enjoy later in the week with Dosa-style Pancakes, Buckwheat Sesame Wraps or with fresh leaves and a crispy fried egg on top.

Check out Melissa’s NEW book! Availabe at all good book stores

EXTRACTED FROM EAT GREEN BY MELISSA HEMSLEY (EBURY PRESS, £22) Photography by Philippa Langley

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GREENBIZ

FOOD WASTE, BAD TASTE How sustainable are restaurant menus across the board? What happens to surplus food at the end of dinner service? Should there be further improvements made to prevent high levels of food waste in restaurants? Thrifty Eats investigates

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oing out for food with friends and family is an enjoyable experience. You get to try dishes you may not cook for yourself at home, there’s no prep involved and zero cleaning up means more quality time with your loved ones.

However, even though we all try to do our bit to make the most of the food we buy, do we ever think of what happens to the leftovers?

It’s no surprise to learn that, according to the Waste and Resources Action Programme (WRAP), 14.9 million tonnes of food goes to waste in Europe every year across the hospitality and retail sectors. Plus, in the UK alone, the amount of food thrown away by these sectors equates to one in every six meals served.

There’s more key statistics that could sway you to think carefully about the ingredients you’re not using. WRAP estimates 199,100 tonnes of food waste is created each year in UK restaurants; 22% of total UK food waste is from the hospitality and food sectors; and 97p per meal is the average cost of ‘avoidable food waste’ to a business.

What the organisation does suggest, in correspondence with the Hospitality and Food Service Agreement (HaFSA), is for restaurants and other businesses to follow an action plan, making key strategic decisions to put food sustainability first. For example, restaurants should: measure and monitor the food waste; recognise productive ways to waste less; review the progress made both financially and correlating feedback from staff; and share the progress made with colleagues, customers and industry peers.

Jamie Crummie is co-founder of the app Too Good To Go. Worldwide, they run the largest app for surplus food, partnering with over 36,000 restaurants and retailers with over 18.5 million registered users. Just in the UK, they say their users have saved over 1.5 million meals from going to waste and among their 3,000 UK restaurant and retail partners are 14.9 MILLION brands including Morrisons, TONNES OF LEON and Greene King.

FOOD GOES TO WASTE EVERY “We raise the profile YEAR ACROSS of an often overlooked HOSPITALITY environmental problem,” AND RETAIL says Jamie. “In 2019, we did some research which showed that nearly 70% of people in the UK don’t realise that food waste is connected to climate change.”

Jamie believes the app’s social media reach of more than 300,000 followers has helped to

reinforce their initiatives. In particular: ‘Magic Bags’, where perfectly edible food from restaurants and shops is collected for people to pick up at the end of the day, “Globally, we have saved 30.7 million Magic Bags from being wasted,” says Jamie.

“The environmental impact of every Magic Bag saved equates to 2.5kg of CO2 prevented, meaning the impact is the same as taking 10,000 cars off the road for an entire year.”

Further complimenting the app’s power of engagement, analysis conducted by Wageningen Food and Biobased Research in October 2019 showed that 22% of Too Good To Go’s users acknowledge they have started reducing their own food waste in additional ways since using the app, such as: food shopping more consciously; checking fridge and pantry stock more often; using more leftover food in meal prep; freezing leftovers more often; and only preparing the amount of food that’s actually needed.

A similar food app, Karma, which has partnered with food chains Oasi Burger, Fabrique Bakery and Black Sheep Coffee among others, has claimed to have saved 950 tonnes of food, 1,400 tonnes of CO2 and more than two million meals since it was founded in Stockholm in 2016.

Currently, the app is available in 225 cities, 1.2 million people are making use of its service, and has even been endorsed by President Obama.

Earlier this year one of the co-founders, Hjalmar Ståhlberg Nordegren, said the introduction of smart fridges could help to make

a more positive impact to food waste, with plans to install 100 fridges across France, Sweden and the UK, “A smart fridge increases the ability of retailers to handle surplus – they no longer need people to be handing out the food,” said Hjalmar Ståhlberg Nordegren in an interview with Sifted, “We found that retailers who were uploading 50 to 70 items a day to the Karma site would double their output after we installed the smart fridge.”

Luisa Ruocco, the social media influencer otherwise known as The Hungry Traveller with more than 50,000 Instagram followers, is another powerful figure in stamping out restaurant food waste and recognises recent efforts made by the hospitality and catering industry.

“Fortunately, restaurants are becoming more and more conscious of their environmental footprint and are taking huge steps towards becoming more sustainable this year, a big part of which is cutting down on food waste,” says Luisa.

She continued to explain the need for restaurants to really think about what they are offering, “Needing to have fresh ingredients in the kitchen in case someone orders a dish off the menu that requires them is a huge part of why restaurant waste is such an issue. Reducing the menu to just a few options which, for example, change on a monthly basis is a crafty compromise to solve that problem.”

If we’re going to meet the Sustainable Development Goal 12.3.1, we have to halve food waste by 2030. Within the last three years, supply chain food waste has dropped 4% compared to the previous five years. Although this indicates good progress being made by restaurants and other businesses, it’s safe to say we need others to create even more impact if we are realistically going to halve our food waste.

FOOD FOR THOUGHT

COCONUT

Coconut trees only grow in tropical climates and have a large carbon footprint when exported. It’s best to choose FairTrade certified products when buying coconut milk to encourage environmentally friendly production methods and safeguard humane working conditions, making it the best option for everyone from production to consumption.

Best for: curries to make them creamy and sweet

ALMOND

It takes a serious amount of water to produce almond milk, 74.3 litres per 200ml to be exact! It requires more water than any other plant milk alternative but is still more ecofriendly than dairy, which requires 125.6 litres of water per 200ml. Almond milk also has a high carbon footprint due to transportation if you live outside of the US, as 80% of the world’s almonds are grown in California.

Best for: cereal, hot chocolate and smoothies

OAT

Oat milk is having a bit of a moment and fortunately, you don’t need to feel bad about your daily oat flat white. Oats can be grown in various parts of the world and do not require a tropical climate like many other plant milks. Oat milk only requires 9.6 litres of water per 200ml to produce, so when compared to dairy it has a much lower water consumption. It’s also cheap and easy to make oat milk at home, so check out our recipe below.

MILKING IT! WHAT PLANT-MILK IS BEST?

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Best for: coffee and tea

hoosing a dairy-free milk replacement has never been easier. We are spoilt for choice with rice, almond, coconut, oat and soy milk (to name a few) and, with Euromonitor declaring that the plant-based milk market has grown by 8% every year for the last decade, now is the best time to get clued up on plant-based milks as the market shows no signs of slowing down.

So we can safely say that oat milk is the best allrounder! However, if oat milk isn’t to your liking, don’t worry too much, as all plant-based milks are more sustainable than cows milk. Sidenote: a glass of dairy milk produces almost three times more greenhouse gas than any plant-based milk.

Ethical Consumer, the UK’s leading alternative consumer organisation, says almost 25% of the UK population now drinks plant-based milks. So whether you’re curious or just wanting to make the swap, we’ve looked at what plantbased milk is best for the planet.

MAKE YOUR OWN OAT MILK!

SOY

INGREDIENTS

Farming for soybeans has a devastating impact on the Amazon rainforests. The Vegan Society says 5.6 million acres of land in Brazil is used to grow soya beans to feed farmed animals in Europe. Although most soya is fed to animals, it’s connection with large scale deforestation, calls into question the sustainability of the crop. However, an Oxford University study in 2018 found that soy milk is the only plant-milk with a protein content that is comparable to dairy.

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1 cup rolled oats 4 cups water

METHOD

1. Add the oats to the water and put them into a blender.

2. Blend for around 60 seconds.

3. Strain through some cheesecloth.

Best for: Soy milk works best for baking. Whether it’s cakes, cookies or crumbles this plant-milk alternative will be perfect

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VOILA - oat milk!

FOOD FOR THOUGHT

THE OVER-CONSUMPTION CONUNDRUM Overeating comes with some hefty health hazards, and according to a new study, our over-consuming food culture is hurting the planet too

W

hether you’re trying to relax in front of the TV after a long day at work, passing the sweets aisle at the supermarket, or avoiding the barrage of food being forced upon you when you visit your grandma, sometimes the temptation to eat more can just be too strong.

The urge to eat beyond your means is natural, but giving in to your dietary desires too often can lead to dad-bod, and far more serious health concerns, for both you and the planet. “Consumption of food that is constantly above the recommended calorie requirements not only represents a risk to health, but it also puts more pressure on natural resources and on the environment,” explains Italian nutrition professor Mauro Serafini.

Mauro thinks that anything we eat that goes beyond what our bodies need is wasted. Alongside his colleagues at the University of Teramo and research body Frontiers in Nutrition, Mauro recently published a study which asserts that overeating accounts for a staggering 140.7 million tonnes of wasted food worldwide. To produce this excess food, Mauro and his team estimate that we have wasted 343 million cubic metres of water, used 3.78 billion square metres of land and released 239 million kilograms of greenhouse gases into our atmosphere. “Overeating is detrimental for human and planet health,” says Mauro, “and the ecological costs of excessive consumption have been largely ignored up to this point.”

WHY DO WE OVEREAT? To start with, we are by nature notoriously bad at estimating our portion sizes. A 2014 study by American nutritional psychologist Brian Wansink stipulates that the average person can eat 15-20% more or less what we usually eat without even realising it, and that eating 100 calories a day extra, the equivalent to a big dollop of peanut butter, will make you six pounds heavier after a year.

Brian explains that we particularly struggle to estimate how much we are eating when food is prepared for us, and when our ‘visual cues’ are impaired by poorly lit rooms and screen distractions for example. He says, “In the case of restaurant portions, size information is not mandatory and consumers have little choice but to estimate it visually.”

HOW IS THIS HURTING OUR PLANET? Well, besides using up invaluable worldly resources in water and land, it is the greenhouse gas emissions released by our unnecessary over-consumption that we really need to pay attention to. The release of greenhouse gases into our atmosphere only makes an incremental difference to the temperature of our climate. However, it only takes small increases in temperature to foster disastrous outcomes, and with food production predicted to increase by 35% by 2030, natural disasters seem all the more likely.

“Don’t forget the impact overeating has on humans too,” Mauro suggests.

“As well as representing a titanic cost for the world’s health systems, obesity in particular is a remarkable risk factor for the onset of different chronic diseases, such as cardiovascular disease, type 2 diabetes and cancers, which are responsible for 60% of deaths worldwide.

HOW DO WE CURB OUR OVEREATING? We are all responsible for how much we eat, and there are a few simple steps you can take to control your consumption. Firstly, Brian recommends you actively monitor your calorie intake, avoid binge-worthy processed foods, and cook at home more than eating out. When shopping, Brian says to not be fooled by misleading packaging. The large food portion from the supermarket may only look a bit bigger, but take a closer look; you may be surprised how many calories you consume by going large.

When sitting down to eat, Brian suggests drinking water before and after your meal to feel more full. We should avoid visual distractions wherever possible and focus on our plate, as a TV dinner or paying too much attention to our phones often leads to eating more than we should. It could also be helpful to keep a food journal, allowing you to plan your meals in advance and record any bad habits you may have.

For Mauro, the responsibility lies within our own governments. “There should be information campaigns to reduce intake of foods leading to obesity, to increase physical activity and to deliver the message of the detrimental effect on the planet, when individuals eat more than they need.”

CONSUMPTION CONSCIOUSNESS much more than our On average in the UK, we eat 2000-2500 calories a recommended calorie count of e to other nations of the day! But how does this compar ld? wor

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BRAZIL al 3,248 kc

North K ore 2,032 k a cal

SPA USA 3,27 IN 0 kc cal al 3,766 k e c Fran cal 8k 3,55

A INDI al c k 2,517

Statistics thanks to OurWorldInData.org. All estimated calorie counts are accurate as of 2017.

HACKS

THE LOWDOWN ON

ZERO WASTE

LIVING

Zero waste consultant and blogger Charlotte Watkivs shares some cheap and easy tips to help you reduce waste

MEET CHARLOTTE

I’ve sent virtually no rubbish to landfill in over three years.

I moved to a zero waste lifestyle in 2017 when I took on a New Year’s resolution with my friend Anna to live zero waste for a year. We discovered zero waste living - the concept of sending no waste to landfill - after stumbling across some shocking facts about how long it takes for plastic to degrade.

We started blogging about our journey on zerowastelife. co.uk to share our struggles, successes, tips and tricks. We now support schools, businesses and individuals who want to reduce their own landfill waste.

My main piece of advice would be to start small.

We imagined we'd be able to go zero waste almost overnight, but it doesn't really work like that. We all have different lifestyles, privileges and dependents, so no one's zero waste journey looks the same.

GET STARTED WITH THE 5 R’S: 1. REFUSE:

Say no to waste in the form of single-use items including plastic straws, cutlery, water bottles and napkins as well as freebies like pens, flyers, stickers and business cards. It might be tricky saying no to begin with, but it doesn’t have to come across as rude; a firm but friendly “no, thanks” should suffice. By explaining your motivation, you might even inspire the people you interact with.

TOP TIP: Use your phone to take a picture of flyers or business cards instead

2. REDUCE:

This step is about being more mindful when it comes to buying things. Review your lifestyle choices and find ways to cut back on your consumption and save resources. Think about what you actually need before you go shopping instead of splurging on things that aren’t necessary. Honestly, how many clothes in your wardrobe do you actually wear? Before you throw away your food scraps, stop and think perhaps you could make beauty products out of the leftovers.

TOP TIP: Making your own cleaning products instead of buying them means less waste and more savings

3. REUSE:

Switch up disposable products for reusable alternatives. Start with carrying a refillable water bottle, cutlery and fabric bags around with you.

Once you’ve mastered the basics, you can move

on to bigger changes like switching from bottles of soap to bars, which typically last longer. Save waste and money by trying to fix broken items or, if unrepairable, find a new use for them or donate to charity.

TOP TIP: Join a local buy, swap, sell group on Facebook to exchange unwanted goods

4. RECYCLE:

This step is seen as a last resort. Recycle what you can’t refuse, reduce, reuse or repair, making sure you separate your waste correctly so the resources are recycled instead of ending up in landfill. Different councils have different policies and locations - visit www.gov.uk/recyclingcollections to find out about recycling services near you.

TOP TIP: Try to buy products that are made from recycled materials. This is called ‘closing the loop’

5. ROT:

Compost! When in landfill, fruit and veg scraps or garden cuttings decompose without oxygen, producing methane, a greenhouse gas more than 25 times more potent than carbon dioxide. If you haven’t got your own garden, you can add the compost to your potted plants, give it to friends or donate it to schools or community gardens near you.

TOP TIP: Bins can be pricey but you should be able to find a used one for a few pounds on Facebook Marketplace

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Follow Charlotte on Instagram @azerowastelife

CHARLOTTE’S DIY ALL-PURPOSE CLEANERS * WHITE VINEGAR CLEANER Ingredients • 150ml white vinegar • 150ml water • 20 drops of essential oil Method 1. Add all the ingredients to an old surface spray bottle and shake well before using

* BAKING SODA CLEANER Ingredients • 4tbsp baking powder • 500ml warm water Method 1. Add the baking powder to the warm water and stir 2. Use when the baking powder has dissolved and while warm

HACKS

GET INVOLVED THIS APRIL Whether it’s walking, gardening or producing less food waste, there are plenty of opportunities to become more sustainable this April

WALK TO WORK DA Y

EN COMMUNITY GARD WEEK

Held on the first Friday of April every year, walk to work day is an annual holiday that aims to reduce people’s carbon footprint and encourage a healthier route to work. People who choose to take part will ditch their cars and other usual modes of transportation and instead, walk to work.

As well as being healthier for the planet, walking to work is much better for your own physical health. Making time for your on-foot journey offers a less rushed mindset to the start of your day, alongside giving your mind time to prepare for your day ahead and relax.

The fresh air on your walk to work helps your digestive system, allowing you to process food more effectively and lose more weight. It also helps improve blood pressure and heart rate whilst strengthening your immune system.

And, it makes you happier! The more fresh air you get, the more oxygen you inhale which leads to more serotonin you inhale. With a happier mind space comes greater brain function, improvement in your concentration and leaves you energised.

Community Garden Week is also happening this April and hopes to celebrate community gardens around the UK. Community gardens are great for your pocket and for the planet, they come in an array of shapes and sizes but all aim to bring people together in the name of nature. Having a strong, dependable community is one of the easiest ways to be thrifty, as community gardening is a great way for you to swap, exchange and grow exactly what you need!

Community gardens produce great value, nutritious food. With the community produce, you will have boundless access to fresh, seasonal and organic food which is often pricey when bought from the supermarkets.

Alongside the obvious thrifty and nutritious benefits of community gardening, it can be a great form of therapy and makes for a great hobby. It connects people within a neighbourhood or your wider community which can have great benefits for your overall happiness.

Having green fingers has never been so popular, so get stuck in! After all, it’s easy on the planet and on your pocket.

(3 APRIL 2020)

(3 APRIL 2020)

DAY STOP FOOD WASTE (29 APRIL 2020)

There’s no better day to get thrifty than Stop Food Waste Day. An international day of action which is rooted in our society’s problem with producing food waste. Join the movement on 29 April 2020 and become a food waste warrior!

Launched in 2017 by Compass Group, the global leader in food service, on this day people are encouraged to work together to raise awareness of the critical food waste problem and inspire change. They estimate that 33% of all food produced globally is lost or wasted every year, 45% of root crops, fruit and vegetables produced globally is lost or wasted per year and the 25% of the food wasted globally could feed all 795 million undernourished people in the world Try meal prepping or use up the leftovers in your fridge. Check out our tips from a zero waste blogger and get the insights into her daily life and challenges.

Visit www.stopfoodwasteday.com to pledge to help raise awareness of the global food waste crisis.

WHAT YOU CAN LEARN FROM ITALIAN COOKING I

talian food is the second most popular food chosen by British people when eating out a recent study shows. And who would blame you? Italian food is incredibly simple and provides irresistible flavours from the fewest ingredients.

But did you know that Italian food is also one of the most sustainable cuisines out there? In fact, a recent report by the Barilla Centre for Food and Nutrition (BCFN) analysed 34 countries and showed that the Italian food production was greenest for its tight water management, organic farming and strong laws that exist to protect smallholders land rights.

We spoke to Stefano Sforza, a chef at the sustainable restaurant Opera in Turin to find out some of the secrets behind the sustainability of Italian cuisine. Here’s what you can learn from Italian cooking:

6. EAT AT THE SAME TIME, EAT TOGETHER In order to reduce waste and have a balanced diet, eating at the same time every day is a core part of the Italian lifestyle. Professor Pratesi explained that eating at similar times during the day will drastically reduce overeating and overshopping. “When people are really hungry they tend to eat loads rather than what you really need to feel full, this also means that people may also overshop and find themselves with too much food in the fridge to consume, and then waste it,” he added. So get meal planning and be stricter with your meal times!

1. BUY LOCAL Italians love their local shops. Despite supermarkets being very popular for convenience, the local butcher and vegetable stalls are so important for the quality of food. At Opera, Stefano says that since moving towards a more sustainable, local-based shop they have been able to cut down €2,000 from their monthly shop, give it a go! You could be overspending like Stefano was.

2. EAT A DIVERSE DIET The Mediterranean diet is one of the most diverse and sustainable out there. Professor Carlo Alberto Pratesi at the University Roma told us that, “The pyramid hierarchy that the Mediterranean diet uses is very diverse and seasonally-based, which means that there is no one product that is overused, presenting a more balanced food production.”

3. REUSE LEFTOVERS The traditional grandma culture is still very strong in Italy and teaches how to be creative with leftovers and food waste. “There’s always something you can do with your leftovers to make them into a new meal,” Stefano told us.

Pasta leftovers, for example, are often used to make frittatas the next day.

Similarly, the crust of parmesan can be used as an additional flavouring to a nice soup.

4. BUY UNWANTED CUTS OF MEAT OR FISH For every plastic box of chicken breasts in a supermarket fridge, there’s a cheap, unpackaged, whole rabbit waiting to be bought in a local market.

Stefano talked about the amount of fish and cuts of meat out there to be explored, which is a simple and fun way to be more sustainable while avoiding over-farming popular cuts.

5. PLAN YOUR SHOPPING AND COOKING In Italy cooking and shopping are a very important part of the culture. One essential skill is planning your shop. Stefano explains that to him,“Being sustainable is all about being organised, to give yourself an hour or two during the weekend to go to a farmer’s market and make conscious decisions on what you eat.” He also explained that sustainability comes with the mental and physical benefit of eating healthier food and taking the time to enjoy cooking good food.

Chef, Stefano Sforza knows his way around a kitchen, do you?

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CHECK OUT OUR FAVOURITE, SUSTAINABLE ITALIAN RECIPES

GRANDMA’S TIRAMISÙ Every grandma in Italy will have a cracking recipe for tiramisù, so get ready to have your taste buds blown away with this one…

INGREDIENTS (SERVES 6) • • • • • •

80g caster sugar – 10p 3 eggs – 90p 250g mascarpone – £2 1 packet of lady fingers (biscuits) – 95p 2 espressos (cold) Cocoa powder to taste

PREP TIME 20 mi nutes REST TIME 2 hours TOTAL COST £3.95 COST PER SERVING 65p

METHOD 1.

2.

3.

4.

5.

6.

7.

8.

9.

RABBIT ALLA CACCIATORE Rabbit is a meat that you wouldn’t normally find in every British home, but it’s actually one of the most sustainable, thrifty and most importantly, tastiest meats out there!

INGREDIENTS (SERVES 6) • • • • • • • • • •

1 rabbit, jointed (you can find it at most markets) – £5 2 onions – 18p 1kg tinned tomatoes – £1.25 1 jar pitted black olives – 75p 2 glasses red wine – £1 minutes PREP TIME 10 4 tbsp olive oil – 45p 2 hour s E M TI G COOKIN £8.76 A small bunch of parsley – 13p ST CO L TOTA ING £1.46 4 cups of water COST PER SERV A pinch of sugar Salt to taste

METHOD 1.

2.

3.

4.

5.

6.

Heat the olive oil in a large saucepan and place the rabbit bits to fry for 5 minutes on each side at a medium temperature.

Dice the onions and add them to the rabbit. Cook until they’re golden.

Turn the heat to high, add the wine and let the alcohol burn until you can’t smell it anymore.

Add the tinned tomatoes, 2 cups of water, salt and a pinch of sugar.

Let it cook for an hour and a half on a medium to low heat, adding more water to make sure the rabbit doesn’t stick to the pan.

Add the olives in the last 10 minutes, garnish with the parsley and you are ready to serve!

Separate the whites from the yolks.

Whip up the yolks with the sugar.

Slowly add the mascarpone and mix them together.

In a separate bowl, whip up the whites and then add them to the yolks, sugar and mascarpone.

Fold the whipped whites in with the rest of the mixture.

In a small bowl pour the coffee and leave it to rest for until cold.

Immerse the lady fingers in the coffee for 1 second on each side and then place them into a baking pan or a glass cup, where you want to compose your tiramisù.

Create a layer of lady fingers, add a couple of spoons of the mascarpone mix and drizzle of cocoa powder.

Repeat the same process until you have finished all the ingredients and then place the container in the fridge for at least a couple of hours to settle.

duce a To pro cheese, am of kilogr s 5,605 it take water. of lit res

FO

OD

I

N

B E RS M U N

Worldwide, agriculture uses 50% of all habitable land on earth. That’s 51 million square kilometres.

Food accounts for 26% of the world’s greenhouse gas emissions, which is equivalent to to 13.7 billion tonnes of carbon dioxide.

ing a Produc beef m of kilogra es 60 produc s of am kilogr es, se gas u o h n gree ucing s, prod as a e r e h w pe ram of s g o l i k a oduce only pr m of ra a kilog ases. ouse g greenh

Transporting fo ods only accounts for 6% of food industry greenhouse gas em issions, while livestock and fish farming accoun ts for 31%.

Dairy, eggs and m eat account for 83% of greenhouse gas emissions from food produced in Europ e.

You need just 0.7 6 square metres of land to cultivate 1,000 calories of rice. To produce the sam e amount of calori es of beef, you need 11 9.49 square metres.

Ensuring people have access to a healthy diet in a sustainable way is one of the biggest challenges we face as a civilization. We’ve decoded the facts and figures of the food industry to give you a taste of the issues we face, from produce to plate.

30

JERSEY ROYAL POTATO Make sure to store potatoes in a separate place to your onions, as both vegetables tend to release moisture and gases that will cause the other to spoil faster. So keep them apart.

THRIFTY.EATS

THRIFTY EATS

THRIFTY EATS

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