Sustainable Eating: Tips for Reducing Food Waste and Eating Responsibly

In a world grappling with environmental challenges and with the current cost of living crisis, adopting sustainable practices in our daily lives has become imperative. 

One significant area where we can make a substantial difference is in our eating habits. The concept of sustainable eating goes beyond just choosing organic or locally-sourced foods; it encompasses reducing food waste and making conscious decisions about what and how much we consume. Let's explore some practical tips for embracing sustainable eating and reducing our environmental footprint.

Understanding the Importance of Sustainable Eating

The food we consume has a profound impact on the environment. From production and transportation to packaging and disposal, every step of the food supply chain contributes to greenhouse gas emissions, deforestation, water pollution, and biodiversity loss. By adopting sustainable eating practices, we can minimise these negative effects and promote a healthier planet for future generations.

Tips for Reducing Food Waste

Plan Meals Carefully and Mindfully: Create a weekly meal plan before grocery shopping to ensure you only buy what you need. Check your pantry and fridge to avoid purchasing items you already have.

Buy in Bulk: Buying staple foods like grains, legumes, and spices in bulk reduces packaging waste and often costs less per unit. But only bulk buy items that you know you and your family will use.

Store Food Properly: Improper storage leads to premature spoilage. Keep fruits and vegetables in the crisper drawer of your refrigerator, store grains and cereals in airtight containers, and freeze leftovers for future meals.

Embrace Imperfect Produce: Misshapen or slightly blemished fruits and vegetables are often discarded by retailers despite being perfectly edible. Support initiatives that sell "ugly" produce at discounted prices to reduce food waste.

Practice FIFO (First In, First Out): When unpacking groceries, move older items to the front of the fridge or pantry and place newer purchases behind them. This ensures perishable items are used before they spoil.

Get Creative with Leftovers: Instead of letting leftovers languish in the back of the fridge, re-purpose them into new meals. For example, turn boiled or roasted vegetables into soups or stews, and transform stale bread into croutons or breadcrumbs.

Compost Food Scraps: If you can't consume certain food scraps (like fruit and vegetable peels, coffee grounds, and eggshells), compost them instead of sending them to the landfill. Composting enriches soil, reduces methane emissions, and completes the food waste cycle.

Eating Responsibly

Consider Plant-Based Options: Incorporating more plant-based meals into your diet reduces the environmental impact associated with meat and dairy production. Opt for plant proteins like beans, lentils, tofu, and tempeh, and experiment with vegetarian or vegan recipes.

Support Local and Sustainable Producers: Purchase foods from local farmers' markets or farms that prioritise sustainable farming practices. Look for organic certifications in the UK from Organic Farmers and Growers CIC, Organic Food Federation, Soil Association Certification Ltd, Biodynamic Association Certification, Quality Welsh Food Certification Ltd, OF&G (Scotland) Ltd, Irish Organic Association, Organic Trust CLG. Also look for Rainforest Alliance to ensure your purchases align with your values.

Reduce Packaging Waste: Choose products with minimal packaging or opt for reusable containers when shopping. Avoid single-use plastics whenever possible and support brands that prioritize eco-friendly packaging alternatives.

Mindful Portion Control: Be mindful of portion sizes to avoid overeating and minimize food waste. Serve meals on smaller plates, and listen to your body's hunger cues to prevent unnecessary food consumption.

Limit Food Waste When Dining Out: When dining at restaurants, consider sharing dishes with dining companions or taking leftovers home. Ask about portion sizes before ordering to avoid excessive leftovers. For example, the Wetherspoon chain offers half portions of some meals on its menu.

Sustainable eating is not just a trend; it's a fundamental shift in how we approach food consumption. By reducing food waste, making conscious purchasing decisions, and embracing plant-based options, we can play a significant role in mitigating environmental degradation and building a more sustainable future. Let's commit to making small changes in our daily lives that collectively have a profound impact on the health of our planet and future generations.

The Dark Side of Vegan Dairy Alternatives: Unveiling the Chemicals and Environmental Impact

As consumers of both dairy and non-dairy products, we make no comment on the contents of this blogpost. However, we are sharing it with our readers to help stimulate an informed debate on the subject of alternatives to dairy produce.

In recent years, the rise of veganism has spurred a massive demand for dairy alternatives. Whilst many embrace these substitutes as a healthier and more environmentally friendly option, the reality might not be as rosy as it seems at first glance,

Contrary to popular belief, many vegan dairy alternatives often come loaded with chemicals, contribute to environmental degradation, and can pose health risks to consumers.

The Chemical Conundrum: What's Hiding in Your Vegan Cheese?

One of the primary concerns with vegan dairy alternatives is the reliance on synthetic additives, stabilisers, and flavourings to mimic the taste and texture of dairy products. Ingredients like carrageenan, xanthan gum, and artificial flavours are commonly used to achieve the desired consistency and flavour, but they often come with a host of health risks.

Carrageenan, extracted from red seaweed, is a common thickening agent found in many plant-based milks and cheeses. However, studies have linked carrageenan consumption to inflammation, digestive issues, and even cancer in some studies. Similarly, artificial flavours and colours used in vegan dairy alternatives may contain chemicals that are potentially harmful to human health.

Environmental Impact: Are Vegan Alternatives Really Eco-Friendly?

While veganism is often touted as a more sustainable lifestyle choice, the environmental impact of dairy alternatives tells a different story. Despite what some campaigners have claimed, the production of ingredients like almond milk and soy milk requires vast amounts of water and land, leading to deforestation, habitat destruction, and depletion of natural resources.

Moreover, the processing and packaging of vegan dairy alternatives contribute to pollution and greenhouse gas emissions. From energy-intensive manufacturing processes to the disposal of non-biodegradable packaging materials, the ecological footprint of these products can be substantial.

Health Risks for Consumers: Unintended Consequences of Going Vegan

Despite being marketed as healthier options, vegan dairy alternatives may not always live up to their health claims. Many commercial varieties are high in added sugars, preservatives, and sodium to enhance flavour and shelf life. Excessive consumption of these additives can lead to various health issues, including obesity, diabetes, and cardiovascular diseases.

Furthermore, the nutritional content of vegan dairy alternatives may not necessarily match that of their dairy counterparts. While they may be fortified with vitamins and minerals, they often lack essential nutrients like calcium, vitamin D, and protein, leading to potential deficiencies in vegan diets.

A Call for Transparency and Conscious Consumption

In light of these concerns, it's crucial for consumers to be informed about the ingredients and production processes behind vegan dairy alternatives. By prioritising transparency and seeking out products made with wholesome, minimally processed ingredients, individuals can make more conscious choices for their health and the environment.

Additionally, supporting local and sustainable producers can help minimise the environmental impact of dairy alternatives whilst promoting healthier, more nutritious options. By advocating for stricter regulations on food labelling and ingredient transparency, consumers can empower themselves to make informed decisions and navigate the complex landscape of vegan food products.

In conclusion, while vegan dairy alternatives offer a cruelty-free and plant-based alternative to traditional dairy products, they are not without their drawbacks. 

From the use of synthetic additives to their environmental footprint and potential health risks, it's essential to approach these alternatives with caution and scrutiny. By promoting transparency, sustainability, and conscious consumption, we can strive towards a more ethical and balanced food system for both people and the planet.

Would you like to visit a farm?

Would you like to visit a farm? If you did, you would be able to learn more about where the food you cook and eat comes from.

And many farmers would love for you to visit their farms either in person or virtually.

LEAF (Linking Environmental And Farming) is all about brining this kind of meeting about.

LEAF have recently held an LEAF Open Farm Sunday and you will be able to have at look at their 2023 Feedback Scrapbook which details and demonstrates some of the marvellous feedback they received from both visitors and also from farmers, showing the good, positive impact of LEAF Open Farm Sunday, which took place on Sunday 11th June 2023. https://issuu.com/linking-environment-and-farming/docs/lofs_2023_feedback_scrapbook?fr=sNDk5MjYzNTEzNjU

However for people who cannot get to a farm you can also enjoy virtual farm visits and, if you are a farmer, you can learn how you can open your own farm to visitors (either in person or virtually) at the link here https://farmsunday.org/online-farm-sunday

You can get in touch with LEAF here:-

Phone:

024 7641 3911

Email:

lofs@leaf.eco 

Address:

LEAF, Stoneleigh Park, Warwickshire, CV8 2LG.

(Image courtesy of Goran Horvat from Pixabay)

Tesco unveils fresh mince ‘pillow packs’ that uses less plastic

Tesco Customers picking up fresh mince in some Tesco stores will notice a big change in how it’s packaged. Instead of the traditional tray/top wrap pack, shoppers will see two lines of mince in new ‘pillow packs’.

The supermarket is testing  the new packaging which uses an incredible 70% less plastic, on two products: 500g Tesco Beef Lean Steak Mince 5% fat (£3.49) and Tesco Beef Mince 500g 20% fat (£2.49). If customers like the new pillow packs, Tesco will roll them out to more stores and across more products, too.

Pillow packs are the opposite to vacuum packs. The slightly inflated ‘pillow’ keeps the mince in perfect condition and prevents it being compressed at all.

While the new packs still contain the same amount of mince as the older packs, the packaging is smaller in size, meaning fewer lorries are needed to transport them, and stores can fit more on shelves, increasing availability, too.

The new packaging is recyclable. Customers can put it into the front of store recycling units with their other soft plastic.

Dom Morrey, who is the Tesco Commercial Director for Fresh, said: “As well as looking for great value when they are shopping, customers want to see less plastic packaging on the products they buy. Pillow packs are a win-win: they keep the mince in perfect condition, whilst also requiring much less plastic. 

“Removing or reducing unnecessary plastic is a vital way we at Tesco can reduce environmental impact. We're proud of what we've been able to do so far, but we'll continue to look for ways to do more."

Tesco’s 4Rs packaging strategy aims to remove plastic where it can, reduce where it can't, reuse more and recycle what's left. To date, Tesco has removed around 2.2 billion pieces of plastic from its UK business, including: 

200+ million bags from Tesco.com deliveries

100+ million extra lids from products such as wipes, creams, yogurts and desserts

50 million pieces of plastic wrapping from cans of branded beers and ciders

www.tesco.com

Volunteers from Co-op and Brixworth Wombles undertake “clean sweep” of village to tackle local litter hotspots

A ‘clean sweep’ of Brixworth was undertaken recently by over 20 Co-op colleagues who combined forces with the Brixworth Wombles to tackle local litter hotspots.

The Co-op team, consisting of store managers from across the county of Northamptonshire, arranged the activity in support of ‘the great big green week’, collecting and removing several bags of litter from areas including local streets and road verges and, the Ashway and St David’s Parks.

Steve Littlewood, Co-op’s Brixworth Store Manager, who helped to organise the activity, said: “The Co-op is committed to making a difference in its local communities, and litter isn't only unsightly, but it's also  harmful to our wildlife and our natural environment, too. 

"We were able to remove several sacks of litter from local road verges and community spaces. It's really great what you can achieve when you work together. It wasn't only an enjoyable day, but we were also able to improve the appearance of the area for the benefit of the entire community.”

Brixworth Wombles are one of the current round of causes to benefit from Co-op’s Local Community Fund at the Brixworth store, where Co-op makes a donation to community causes and organisations when Members buy own-branded products and services – so it's Members make a difference locally simply by shopping at Co-op.

For more information about the benefits of Co-op Membership, visit www.coop.co.uk/membership.

https://greatbiggreenweek.com.

New greener packaging for Lidl beef mince

Lidl GB has revealed plans to introduce new vacuum-packed, recyclable packaging across its beef mince range, thus bringing about a very welcome plastics reduction of almost two thirds (63%). 

The smaller packs provide a valuable space saving, which will also result in up to 350 delivery trucks being taken off the road every year.

Customers across the UK will be guaranteed the same amount of high-quality 100% British beef mince, whilst collectively saving over 250 tonnes of plastic a year through the new packaging. With the new packaging providing around double the current shelf life, it’s also estimated it will half the amount of beef mince food waste in store.

Alongside the positive impact on the environment, the change, which will be introduced at the beginning of 2024, will also comes with significant additional benefits for shoppers, such as:

Double the shelf life, from eight to around 16 days, staying fresher for longer for customers to use

Easy peel film, so customers don’t have to touch the raw meat

Smaller footprint pack, thus taking up less storage space in the fridge or freezer

Shyam Unarket, Lidl GB’s Head of Responsible Sourcing & Ethical Trade, said: “Plastic reduction is a huge priority for us at Lidl, and this one change will cut the amount of plastic in each pack by a whopping two thirds, culminating in the elimination of over 250 tonnes of plastic from packaging a year. 

"But we also recognise the important role plastic plays in our daily lives. That’s why it’s vitally  important Lidl's plastic reduction strategy is centred around a progressive circular programme. By ensuring any new packaging is recyclable, we’ll also be able to help prevent plastic pollution in our environment. 

 “When the new packaging arrives in store early next year, we know the huge benefits both from a sustainability and practical perspective, will be welcomed by our customers.” 

This latest change forms part of Lidl GB’s commitment to tackling the important issue of plastic waste, as it looks to drive improvements across its product range through plastic reduction, recyclability and circularity.

Today is World Bee Day. Here's how we can all help the bees

Today, on World Bee Day, 20 May, we recognise the important and vital role that bees play in our environment.

Bees are responsible for pollinating many of the world's food crops, ensuring the production of fruits, vegetables, and nuts that are critical to our food supply.

Unfortunately, bees are facing numerous threats, such as habitat loss, disease, pesticide use, and climate change.

According to a United Nations report, over 40% of insect pollinators, including bees, are at risk of extinction in the next two decades.

Fortunately, there are simple steps that everyone can take to help save the bees.

“You don’t need a large garden to help your local bee population,” says Kelly Martin from gardening website Urban Garden Gal. 

“Grow some flowers in containers, plant a flowering tree or replace part of your lawn with clover to give bees a valuable source of food."

Bees are active from early spring until late autumn, so you should consider choosing plants that bloom at different times of the year.

Place some shallow dishes of water with rocks around your garden for thirsty bees to drink from.

Support local beekeepers by purchasing natural honey, beeswax and other bee products.

Avoid using pesticides and chemical fertilisers which can harm bees and other pollinators. Instead, try using natural pest control methods and organic fertilisers to keep your plants healthy and bee-friendly.

Not all bees are social creatures that live in hives. Many bees are solitary and nest in the ground or in crevices. Provide some nesting places like bee hotels or leave a small patch of bare soil in your garden for the bees to nest in.

Kelly adds, “Bees are crucial pollinators for our food supply, and by providing places for them to nest, we can help to ensure their survival and the health of our ecosystem.”

“There is no better way to show appreciation for these amazing creatures than by providing them with a safe place in which they can thrive.”

Top 5 Bee Friendly Plants

Lavender: Lavender is a popular choice among beekeepers and gardeners because it provides bees with a continuous source of nectar from late spring until summer.

Sunflowers: Sunflowers are another favourite of bees. Their large flowers are rich in nectar and pollen, and their bright yellow petals make them easy for bees to spot.

Coneflowers: These tall, colourful flowers are drought tolerant and attract a variety of pollinators including bees and butterflies.

Borage: Borage is a fast growing annual herb that produces an abundance of blue, star-shaped flowers that are highly attractive to bees.

Wildflowers: Planting a mix of wildflowers in your garden is a great way to provide bees with a diverse range of nectar and pollen sources. Bees are attracted to many different wildflowers, including poppies, clover, and cornflowers.

Garden Gardening Bees Environment Home Wildlife Flowers Nature Environment & Nature Home & Garden

You can visit Urban Garden Gal here:- https://urbangardengal.com

(Image courtesy of Myriams-Fotos and Pixabay)

Calls to build resilient food production system echoed across the food sector

On a warm and sunny Spring evening in the heart of the Cotswolds, a chef, NGOs, civil servants, educators and farmers joined together to share food and perspectives at a special dinner to discuss the future of sustainable food and farming.  

It was intended as a dialogue to act as a proactive call for the food and agricultural value chains to build a more resilient food system. 

Gathered together by BASF over a shared passion for food, farming and the wider environment, the diverse group called for three areas of impact, the need for education to address the disconnect between food and farming, the encouragement of consumers to consider their role in sustainable food choices and the need to change the narrative around fresh vs processed foods.

Hosted at FarmED, a community and education site based in Oxfordshire which was founded by Ian and Celene Wilkinson back in 2021 which aims to explore ways to combine all farming approaches for a more sustainable and healthy food system, the venue provided the ideal backdrop to the first ‘Biggest Job on Earth’ dinner. Throughout the evening, guests heard from unique voices sharing their challenges and opportunities for the future of food production.

Invited to share her perspective on the pressures of land use, Farmer Sarah Bell discussed the challenges and contributions that farmers need to make: “For me, the challenges are complicated and complex, ranging from the increase in urbanisation and warehouse construction and resulting water run-off. Planting trees as a licence to continue to pollute, non-production interventions for land use and renewables schemes making communities hot under the collar. As farmers we also need to be providing year-round, long-term employment, to deal with forced land use changes resulting from the climate and responding to what society wants from land.”

Sarah added that what society mustn’t lose sight of through the “farmers’ lens for survival is that they are intimately, and viscerally connected to land,” and that society and politics’ polarisation and post-truth is driving short-termism.

“Farmers are about to enter a social contract for public good from public investment; what we must have, is scientific baselining for this, and to bear in mind that urban society still expects shelves to be stacked, and we can’t expect retail giants to be responsible for the levers in our food system, food policy must take the supply chain limitations into consideration.”

Identifying ways to bridge the gap between farming and the food we eat, Chef & Founder of Sorted Food Ben Ebbrell addressed the impact of influencers to drive positive change, sharing information about sustainable food production in the context of food choices matters, as does the consciousness of consumers’ purchase decisions: “Our hope is that [SortedFood] inspires and shares information with our community and we hope that a nugget of information will encourage them to share what they have learnt and make a different choice. We are a group of friends who met at secondary school, and we listen, distil, curate, and connect with our community.

“However, when we look outside our world, I could become very negative, very quickly, because of the food choices the world imposes, fast versus fresh food and the widening ‘say versus do’ gap.”

Ben added that, when it comes to sustainability, there's “deadlock” despite all those with marketing budget talking about it, “we are not shifting the dial”. His advice to the farming sector is not to use experts who are untouchable and unreachable, but to find communities that want to engage and listen by creating engaging content that is editorial and not advertising.

To close the evening, attendees heard from Emeritus Professor of Food Marketing at Imperial College London and International Speaker Prof David Hughes who highlighted that the challenges the farming sector currently faces are not new: “Food price inflation is running at 19% and energy inflation is also still high, the same happened in 1973 when there was a harvest collapse in Russia and Ukraine. Food price spikes are the victim of the market, and the issue of heat versus eat will last another 18 months. 

“The result is people have to make the decision to eat less, or eat less healthily, for example an Aldi loaf costs 49p, a frozen pepperoni pizza, 70p. There's a misconception that fresh food is more expensive, but a six-pack of Tesco apples sells a single apple at 16p, and a single British apple at 18p.”

“We’ve seen failures in the UK’s pig and poultry sectors, and arguably in fruit and veg; UK retailers have long-term contracts with suppliers which they haven’t altered as things have changed. My prediction is one of the major retailers could fall.”

Leading the call for education to address the disconnect between food and farming was Claire Evans, Head Teacher Eaton Valley Primary in West Bromwich. Concerned that agriculture isn’t currently on the school curriculum, Claire reiterated the importance of schools engaging and involving pupils in understanding how their food is produced and how to prepare and cook it.

Annabel Shackleton from Linking Environment And Farming (LEAF) pointed out the work being done via LEAF Open Farm Sunday, farming toolkits for schools and educational visits is invaluable for the future of farming.

“Earlier this year LEAF Education relaunched the free ‘Why Farming Matters’ resources for schools, supported by BASF. Today’s school children are tomorrow’s farmers, consumers, parents, politicians, leaders, and thinkers. 

"They are the ones who will need to meet current and future challenges, whether that be the climate crisis or feeding and ever-growing population. With young people and schools keener than ever to connect with food production, farming and nature we aim to inform, engage and inspire them. This resource pack will deepen their understanding of the role of farming in the UK, discover its powerful impacts, and be encouraged to ask questions and begin to find out and formulate their own understanding of Why Farming Matters.”

Echoing the need for education and public engagement, Sarah Bell summed up the totality of what needs to come next: “The farming industry needs a science-led approach, a network for water distribution, near market science and long term, pragmatism; and that the sector needs to be brave, imaginative, innovative and change the rule book, which happens when we have a ’burning platform’, in other words, when we are under pressure, which we are now.”

Ali Milgate from BASF, who facilitated the evening’s discussions, said: “Conversation is at the heart of understanding, and the event allowed diverse views and thoughts to be shared. Our intention for hosting was to hear people’s hopes, ideas and asks to make food, farming, and the environment work hand in hand. People have made new connections and will continue to strive for change outside of the forum. We feel proud to have stimulated and celebrated a shared passion for the biggest job on earth.

The event was hosted as part of BASF’s Farming the Biggest Job on Earth campaign which provides a platform to advocate for farmers and farming and promote the vital impact, they have of food production and stewardship of the natural environment. To find out more https://www.agricentre.basf.co.uk/en/Biggest-Job-on-Earth/Biggest-Job-on-Earth/

(Image courtesy of Chaiyan Anuwatmongkolchai and Pixabay)