Friday, 25 November 2022
That's Christmas: Aldi's biggest Christmas ever as it's set to sell ...
That's Christmas: Aldi's biggest Christmas ever as it's set to sell ...: Aldi is set to sell nearly 50 million mince pies this Christmas as millions of shoppers flock to its stores amid the growing cost-of-living ...
That's Christmas: Aldi announces new emergency foodbank fund to help...
That's Christmas: Aldi announces new emergency foodbank fund to help...: Aldi has issued a pledge to help support local charities, foodbanks, and community groups across the UK via its newly launched Emergency Win...
Crêpe Desserts for Pancake Day
Crêpes Suzette
A simple take on Crêpes Suzette using Bonne Maman Bitter Orange Marmalade, these crêpes are easy to make at home for a delicious after dinner dessert on Pancake Day. Delicate, lacy crêpes soaked in the citrussy French liqueur – Grand Marnier – our marmalade and the zest and juice of a lemon.
Lemon & Caramel Crêpe Cake
An impressive and delicious sharing cake - layers of fine French crêpes spread with Bonne Maman Lemon Curd and a soft, creamy filling. For a decadent crêpe showstopper, add a caramelised topping and decorate with thin lemon shreds.
Almond Crêpes with Plums in a Thyme & Blackcurrant Syrup
These extravagant, fruity crêpes make a perfect light dessert to end a fun filled Pancake Day. Classic French crêpes with an almond twist, filled with a creamy filling with orange zest topped with warm and fresh Plums in a rich Blackcurrant syrup for a real fruity kick. Finish off with a dusting of icing sugar.
Incidentally, we feel that Almond Crêpes with Plums in a Thyme & Blackcurrant Syrup would make an ideal dessert for the Christmas and New Year period, so why wait until Shrove Tuesday?
That's Christmas: Christmas pudding banned in some homes as millions...
That's Christmas: Christmas pudding banned in some homes as millions...: The UK’s first ever Christmas pudding café opens today in a bid to ‘pud’ the dessert back on the menu this festive season. 31% of Brits host...
Celebrate Veganuary With New Lindt Classic Recipe Vegan Caramel Sea Salt Bars
To celebrate World Vegan Day on 1st November, Lindt pre-launched the new bars exclusively in Lindt chocolate shops and online www.lindt.co.uk/shop which have already proved extremely popular with those opting for a tempting plant-based treat.
Following the successful launch of Lindt CLASSIC RECIPE Vegan Smooth and Lindt CLASSIC RECIPE Vegan Hazelnut last year, the Lindt Master Chocolatiers have extended the range and introduced new Lindt CLASSIC RECIPE Vegan Caramel Sea Salt, a non-dairy alternative to the UK's number two bestselling chocolate bar flavour, Caramel.
Expertly crafted by the innovative Lindt Master Chocolatiers according to traditional Swiss recipes, the exceptionally smooth CLASSIC RECIPE Vegan Caramel Sea Salt bar only uses the finest quality ingredients. Discover an exquisite combination of high quality cocoa blended with gluten free oat drink, smooth almond paste and crisp caramel pieces with sea salt.
Appealing to not just vegans, Lindt's new vegan bars are safe to eat for Coeliacs and those who choose a gluten free diet using the UK's number one dairy alternative, gluten free oat drink. With a record one in three Brits now drinking plant-based milk, new Lindt CLASSIC RECIPE Vegan Caramel Sea Salt bars will be a tempting treat throughout the year for those choosing a vegan based diet.
The launch is well timed, according to 'Sainsbury's Future of Food report', vegetarians and vegans will make up a quarter of the population by 2025. In addition, they reported a 24 per cent increase in customers searching for vegan products online and a 65 per cent increase in sales of plant-based products year-on-year.
Responding to customer demand, this exciting new vegan range is testament to Lindt's innovative new product development, with a no compromise approach on quality. Market research company 'Meticulous Research', states that the plant-based food market in Europe is expected to grow by 10 per cent a year from 2022 to 2029 to reach 16.7 billion US dollars by 2029 – more than the entire global vegan food market in 2021.
Whether you're vegan, gluten free or would like to try a plant-based option, Lindt guarantees the same taste sensation and quality with the Lindt Vegan CLASSIC RECIPE bars that is delivered throughout the entire range.
For more information or for the online store visit www.lindt.co.uk/shop and also follow on Facebook at www.facebook.com/lindtuk/ or Instagram www.instagram.com/LindtUK.
COP27 casts rays of hope for inclusion of food system change on UN agenda - but still long way to go
This year’s UN climate conference (COP27) has cast a ray of hope on the prospect of food system change being included on the UN agenda for next year’s COP28 as a way to mitigate climate change. However, whilst the first steps have been taken, there is still a long way to go to ensure food system change becomes an integral part of the negotiations.
The event, held in Sharm El Sheikh in Egypt, already witnessed a major breakthrough, with the UN granting the first ever approval for food system-focused pavilions to be set up on site, including the Food4Climate Pavilion.
As a consequence, delegates from 200 UN member states were able to actively engage with the subject of how food production and consumption systems are contributing to large scale greenhouse gas emissions, deforestation and biodiversity loss.
With the closing of COP27, Food4Climate partners said they were optimistic that COP28 - to be held next November in the United Arab Emirates - will put food system change higher up the agenda.
“Through talks, press conferences, one-to-one meetings and a dedicated Agriculture Day, we were able to talk to many delegates about the critical, yet overlooked need to transform our food systems,” Raphaël Podselver, spokesman for the Food4Climate Pavilion, said.
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The ground-breaking presence of these food-focused pavilions also allowed us to strengthen networks and coalitions between supporters of food systems change.
“We saw how our message got through, in particular through delegates’ understanding - perhaps for the first time - of the crucial role food systems play in tackling climate change. We made it crystal clear that without addressing food system change, there will be no chance of meeting the agreed international climate goals,” Podselver added.
Food production is responsible for a third of global greenhouse gas emissions and around 20% of total emissions can be attributed to animal agriculture. For man-made methane emissions, the contributions of livestock climb higher, to around 32%.
The Food4Climate Pavilion promoted, in particular, the need for a just transition away from harmful resource-intensive agriculture and towards fair, healthy, humane, diverse and resilient food systems. Shifting to more plant-rich diets, adopting agroecological practices and reducing food loss and waste will be key in making such a transition happen. Crucially, the Pavilion partners pointed out that no-one should be left behind, including small-scale farmers, youth, Indigenous People, and women.
“The Food4Climate Pavilion helped shine a spotlight on dozens of organizations building momentum around the role of youth, Indigenous Peoples, and farmers in improving how we produce and consume food”, Danielle Nierenberg, President of Food Tank, a co-organiser of the pavilion, said.
While this year’s climate talks certainly helped raise awareness about the importance of food systems, the negotiated outputs hardly reflect this trend. The final conclusion on the UN’s main framework for discussing the role of food and agriculture in global warming – the Koronivia Joint Work on Agriculture – crucially lacks ambition and omits the need for consumption changes altogether.
Partners will be looking to establish another pavilion at next year’s summit, COP28, in order to push for more ambitious action on food systems change.
“Our presence will be even stronger next time, having familiarised the subject of food system change with so many delegates. We look forward to next year to see climate talk outcomes highlight the necessity to shift to more sustainable food systems as an urgent way to mitigate climate change,” Podselver said.
That's Christmas: Kick off the day right: Morrisons fuels footie fan...
That's Christmas: Kick off the day right: Morrisons fuels footie fan...: Morrisons has slashed the price of its café fry-up in half to ensure fans are full of energy to soak up every minute of footballing action f...
Thursday, 24 November 2022
That's Christmas: Wear your festive attire for Christmas Jumper Day ...
That's Christmas: Wear your festive attire for Christmas Jumper Day ...: The nation’s favourite TV celebrity pairs, including Holly Willoughby and Phillip Schofield, and Jamie Laing and Sophie Habboo have swapped ...
Europeans want plant-based milk on offer in schools
At the conference, the Commission revealed the results of the public consultation which found 72% of those who responded want plant-based milks to be included in the scheme.
“We/re delighted by the outcome of the consultation which made overwhelmingly clear plant-based milks have a place in the EU School Scheme,” Lucia Hortelano, EU Policy Manager at ProVeg, said.
“The conference also made several references to the need to transition to a more sustainable scheme, and we believe the introduction of plant-based milks should be one of the solutions ” she added.
The scheme, which benefits over 20 million children across Europe, has massive potential to be a flagship initiative for the inclusion of sustainable and environmentally friendly products for children across Europe.
Incorporating plant-based milks into the school scheme will that the EU really wants to offer greater choice to children who are unable, or unwilling, to consume dairy milk and are seeking out a healthy, climate-friendly, ethical alternative.
Earlier this year, ProVeg raised a petition calling for the inclusion of calcium-fortified, unsweetened plant-based milk into the scheme, which 75,000 people have since signed.
“We already knew many people were in favour of including plant-based milks in the EU scheme but the results of the public consultation shows the vast majority of people in the EU wants this too,” Hortelano said.
“Unsweetened, calcium-enriched plant-based milks offer children greater choice of what they can drink at school mealtimes, allowing those with allergies and intolerances to feel included. Some children are also concerned about animal welfare and with plant milk, these concerns aren't raised,” she pointed out.
“Both the EU’s Farm to Fork strategy and the Beating Cancer plan mention the importance of moving to a more plant-based diet , and this includes plant-based alternatives to conventional dairy products,” she added.
Other NGOs also celebrated the results of the public consultation.
Olga Kikou, Head of Compassion in World Farming EU, said: “These are excellent results that must pave the trajectory of the EU scheme funding school meals. It's time schools start a meaningful transition towards healthier and more sustainable diets, engraining good habits early on in younger generations. Children should have better access to plant-based foods, including fresh fruits and vegetables, plant-based milk, legumes, nuts and grains.”
ProVeg International is also aware of the untapped potential this can have for farmers in the European Union and how growing environmental constraints are becoming a major threat to traditional farming livelihoods. Farmers have an important role to play in the just transition towards alternative-protein production and the school scheme broadening its products can play a key role in this transition.
Next steps
Following the outcome of the consultation, ProVeg will continue working with policy makers and the wider public to fill any knowledge gaps that might arise on the inclusion of more plant-based products into the school scheme.
“We think it is important to inform people more about how these products. Moreover, we will continue to highlight how plant-based milks also have the added attraction of being both climate-friendly and animal-friendly - two factors that the EU is keen to incorporate in its programmes,” Hortelano said.
Save the Waterside Meadery in Penzance
"The Waterside Meadery is a family restaurant nestled on the harbour at Penzance. It opened in March 1970 and has been owned and ran by the same family since.
"The Waterside Meadery is not just a restaurant, it's a West Cornwall institution and a real community concern. It has been a thriving business in Penzance and see in the region on 35k visits a year.. It supports local suppliers and trades and does a good amount of work for charity and community ventures.
"As part of the Penzance Town Deal, the Council wish to demolish the building to make way for a freight storage shed for the Steamship company.
"The building has been on the harbour for many years. Originally it was clay sheds, then got repurposed into a cafe and after, became The Waterside Meadery.
"If the council do demolish The Waterside Meadery, not only will 25 people lose their jobs, the owners will lose their livelihood, suppliers will lose thousands of pounds of business and the community will lose their Meadery. The knock on effect is huge.
"Please help and sign the petition to show that, whilst you support progress for Penzance, you do NOT want The Waterside Meadery to be demolished.
"Thank you."
If you wish to sign the petition, the link is here:-
https://www.change.org/p/save-the-waterside-meadery-from-being-demolished
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