Saturday, 26 November 2022

Comic Relief launches "emergency" Christmas appeal

A spokesperson said: "We’re excited to announce the launch of our On The Breadline cost of living Christmas appeal with The Independent and Evening Standard newspapers.

"Millions of people across the UK are facing difficult decisions and struggles this winter as skyrocketing bills and soaring food prices push families into crisis. With 1 in 3 children in the UK living in poverty and many families having to go without basic necessities, they're living in fear of what this Christmas could hold."

They went on to say: As the grip of the cost of living crisis tightens, families feel trapped and have  nowhere to turn. Wherever you live in the UK, people local to you aren't just avoiding using the cooker, they’re removing lightbulbs and turning off the fridge. They’re going to bed early to jeep warm and reduce bills. Parents are struggling with the stress of holding everything together and missing meals to protect their kids from how tough things are. 

But together we can change this,  we can make a difference and help ease the pressure felt by so many. Today we are pledging £1million to launch the appeal and help get support to those who need it.

Samir Patel, CEO of Comic Relief, said: “This winter is going to be frighteningly tough for people all over the country as the cost of living crisis pushes millions to breaking point. They face going hungry and are  without basic necessities, pressure is mounting from all angles. 

"As this national emergency intensifies, people need our help now. We are hugely grateful for this opportunity with the Evening Standard and Independent newspapers to launch a cost of living appeal and raise urgent funds this winter. From supporting foodbanks to providing warm clothing and energy top up cards, this campaign will deliver a lifeline and ease the pressure for people facing the toughest times of their lives.”

The money raised will support organisations working hard to get help to people who need it most. From warm clothes, electric blankets and water bottles to energy top cards, food vouchers and supporting food banks, along with help, advice and mental health support, your donations will make a huge difference.  

Rachel Thomas, Community Development Delivery Officer at Manchester's The Bread and Butter Thing, said: “The brutal reality is it’s going to be a hard winter. We're going to do what we can with the funds and the people and food we have, to try and ease the burden as much as we can for as many people as possible.

“It’s improving people’s wellbeing. It’s not just physical wellbeing in terms of fruit and veg or the nutrition we provide, it's also about people's mental wellbeing. There is an incredible stress taken off shoulders when you know you can afford to feed your family.”

Shireen, mother of two, shopper and volunteer at a food hub run by The Bread and Butter Thing, said: “This has been a lifeline for us for the last couple of months. If I didn’t have The Bread and Butter Thing, I would have to either skip meals or be down to tins of soup or something along those lines, just to make sure the kids were fed.”

“It’s horrible. It’s awful. I can’t describe it. I do worry - I never used to worry about money. Ever. I never had a lot. But I never used to worry. And now I do nothing but think about whether I am going to be able to support my kids…”

The spokesperson finished by saying: "Your donation has never been more important. We know times are tough, but if you can give just a little bit, it will go to people in the UK who are really struggling right now to get through this crisis."

https://www.comicrelief.com.

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Friday, 25 November 2022

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Crêpe Desserts for Pancake Day

Shrove Tuesday is a great excuse to get creative with pancakes and wow family and friends with these enticing, showstopper crêpe desserts.

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?

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Celebrate Veganuary With New Lindt Classic Recipe Vegan Caramel Sea Salt Bars

World renowned premium chocolate producer, Lindt & Sprüngli is launching Lindt CLASSIC RECIPE Vegan Caramel Sea Salt bars just in time for Veganuary, in Tesco and Sainsbury's nationwide this January 2023 (RRP £3.00 per 100g bar).  

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

Momentum started in Egypt for food system change will continue in the United Arab Emirates, says Food4Climate Coalition

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.

"
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.

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