World Leaders tuck into a slice of Pendle Pie at Environment Summit Peat Pie on menu as peatland restoration takes centre stage at the COP26 summit
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elegates attending the UN Climate Change Conference (COP26) were served generous slices of a new local delicacy to help raise awareness of the importance of peat on our climate. Pendle Peat Pie proved to be dish of the day in the Peatland Pavilion – showcasing global initiatives to restore upland peat habitats at COP26 in Glasgow, where world leaders met to thrash out a deal to tackle climate change. The Pie is a novel interpretation of a Lancashire Friday night post-pub staple – chips and curry sauce – with a bite-sized environmental message.
Andrewwww.forestofbowland.com Dean & Kerry Morrison 88
Created by In-Situ artist Kerry Morrison, with ecologist Sarah Robinson and local chef Andrew Dean, the pie aims to raise awareness of the global importance of Pendle’s precious peatlands in locking up carbon and reducing flooding. The tasty bid to connect local people with the peat uplands of Pendle combines South Asian staples with an East Lancashire favourite: chips and curry sauce. The basic ingredients comprise, dhal, chips and spinach or kale – to represent the three vital elements of a successful peat restoration project, sphagnum moss, coir dams and vigorous plant regrowth.
