Greener, Smarter, Cheaper: Sustainable Delivery Solutions for Independent Food Producers

In today’s eco-conscious world, independent food producers, farm shops, and artisan makers face a unique challenge — how to deliver their fresh, often perishable products in a way that’s both environmentally responsible and economically viable. 

With rising fuel costs, urban low-emission zones, and growing consumer demand for green practices, it’s more important than ever to rethink how food gets from farm to fork.

Whether you’re delivering fresh eggs from a smallholding, craft gin from a micro-distillery, or hampers packed with local cheeses, here are some practical strategies to make your delivery methods more sustainable — without breaking the bank.

1. Rethink Vehicle Choices

Large delivery vans are often more than what’s needed for small-scale producers. Switching to smaller, more fuel-efficient vehicles — or even electric vans — can dramatically cut emissions and running costs.

Ideas to explore:

Electric cargo bikes for local drop-offs (ideal in towns and cities). Or even pedal-powered delivery bikes.

Shared electric vans through local co-operatives or business partnerships.

Investigate government grants or tax incentives for electric vehicle purchases in the UK (e.g., the Plug-in Van Grant).

2. Collaborate Locally

Pooling resources can save fuel and cut emissions. If several producers in your area are delivering to the same town or region, why not share the load?

How it works:

Set up a producer delivery network in your local area.

Use one shared vehicle or courier to deliver multiple producers’ goods in a single trip.

Coordinate via WhatsApp, Slack, or free logistics tools like Routific or Circuit.

This cooperative model works especially well for farm shops and local markets with multiple suppliers.

3. Offer Click & Collect or Drop-off Points

Home delivery isn’t always the greenest option. Instead, set up designated collection points or partner with existing local businesses as pick-up locations.

Benefits:

Reduces the number of delivery miles.

Encourages footfall to supporting local shops and cafés.

Offers flexibility to customers who may not be home for deliveries.

Rural areas especially benefit from this model, helping customers save on postage while still supporting local.

4. Use Eco-Friendly Packaging

Sustainable delivery isn't just about the journey — it's also about the packaging.

Tips for greener packaging:

Choose compostable or recyclable materials (avoid polystyrene or single-use plastics).

Use insulated wool liners or reusable ice packs for chilled goods.

Encourage a returns system for packaging materials like jars, crates or boxes.

Also consider offering a small discount or loyalty reward for customers who return packaging.

5. Optimise Delivery Routes

Route planning software can significantly cut down delivery times, fuel use and stress.

Recommended tools:

Routific or Circuit Route Planner (great for small business use).

Google Maps’ route optimisation for free, small-scale operations.

Track mileage and emissions to assess long-term savings.

Avoid backtracking, reduce idle time and group deliveries by geography and time of day.

6. Partner with Green Courier Services

If you’re sending produce further afield, look for third-party courier services with a green focus.

What to look for:

Electric or hybrid vehicle fleets.

Carbon-neutral operations (e.g., DPD UK’s carbon offsetting programme).

Local bike courier collectives in urban areas like London, Bristol or Manchester.

Ask your courier what sustainability practices they have in place — customers are increasingly interested in this information too.

7. Communicate Your Commitment

Finally, let your customers know what you're doing. Share your delivery changes and eco-efforts on your website, social media, and packaging. Transparency builds trust — and your commitment to sustainability could be what sets you apart in a crowded market.

Final Thoughts

Going green with your delivery logistics doesn’t have to be expensive or complex. By thinking creatively, working with others, and using available tools and technology, independent food producers and farm shops can create a delivery system that’s good for the planet — and the bottom line.

Have you made a green delivery switch that worked well for your business? Share your story in the comments — we'd love to hear it!

What Would Happen to the British Landscape If Everyone Became Vegan?

The idea of a fully vegan Britain is gaining traction as interest in sustainable and ethical eating continues to rise. 

But have you ever stopped to consider what the British countryside would look like if everyone made the switch to aals plant-based diet?

Some years ago a vegan said to me that she looked forward to the time when everyone as vegan and she would be able to see cows and sheep grazing in fields and know that they would be safe from anyone eating them.

When I pointed out to her that under those circumstances there would be no animals in the fields as farmers would only be growing vegetable crops, she was genuinely taken aback as she hadn't taken that into consideration. 

Over the years I have thought about how our landscape would change if everyone became vegan, which is why I have written this blogpost.

Farms, fields, and food systems would all undergo dramatic changes. In this post, we’ll explore the likely outcomes for the British landscape—both positive and negative—if the entire population went vegan.

The Positive Landscape Changes

1. Less Land Needed for Agriculture

One of the most significant changes would be a reduction in the amount of land needed to produce food. Animal agriculture is land-intensive. Grazing pastures, feed crops, and infrastructure for livestock take up around 85% of UK agricultural land—yet meat and dairy provide only about 32% of the calories we consume.

With no need for livestock, vast areas could be rewilded or used more efficiently for growing crops for human consumption.

2. Biodiversity Restoration

Rewilding previously grazed land would create opportunities to restore natural habitats. Native wildlife, such as red squirrels, pine martens, birds of prey, and pollinators, could return in greater numbers. Reintroducing woodland and wetlands could also boost biodiversity and help restore ecological balance.

3. Reduced Greenhouse Gas Emissions

Livestock farming contributes significantly to methane and nitrous oxide emissions—two potent greenhouse gases. A fully vegan Britain could cut agricultural emissions drastically, making it easier to meet climate targets and improve overall air quality.

4. Cleaner Rivers and Soils

The end of large-scale livestock farming would mean a reduction in slurry runoff, antibiotic residues, and overgrazing—all of which currently damage river ecosystems and soil health. This could lead to cleaner waterways, healthier fish populations, and more fertile land.

The Potential Drawbacks

1. Loss of Traditional Farming Landscapes

Iconic British scenes—rolling green pastures with grazing sheep, dry stone walls, and centuries-old farm buildings—are tied to livestock farming. If meat and dairy production ceased, many of these cultural landscapes might disappear or be radically altered.

2. Impact on Rural Economies

Many rural communities rely on livestock farming for income, employment, and local identity. A transition to plant-based agriculture or conservation-based land use would require significant investment in retraining, support, and infrastructure. Without this, some areas could face economic decline.

3. Over-Reliance on Imported Crops

Although the UK can grow a wide range of fruits, vegetables, and grains, some key vegan staples—like soya, nuts, and certain legumes—are often imported. If not managed carefully, a shift to 100% veganism could increase dependence on overseas agriculture, raising questions about food security and carbon footprints.

4. Land Use Dilemmas

Not all agricultural land in the UK is suitable for growing crops. Upland regions, such as the Scottish Highlands or parts of Wales, are better suited to grazing than arable farming. Without livestock, some of these areas may be underutilised unless rewilded or repurposed in other innovative ways.

5. Unexpected impacts

Wool is used in the making of clothing and also for insulation material for eco-friendly construction. The lack of wool would result in the use of man made fibres which might have knock-on impacts on broader society. 

Finding a Balanced Future

While a vegan Britain would bring sweeping environmental benefits, it also presents logistical, cultural, and economic challenges. Some experts argue that a mixed system—one that dramatically reduces but doesn't eliminate animal agriculture—might offer the best of both worlds.

This could involve:

Reducing meat consumption rather than total elimination.

Supporting regenerative and low-impact farming.

Using marginal land for sustainable grazing.

Combining rewilding with food production.

Conclusion

A fully vegan Britain would transform our landscapes, likely for the better in terms of environmental impact. However, the transition would not be without its costs. Thoughtful planning, support for rural communities, and sustainable land management would be essential to make such a vision work in practice.

Whether you're an advocate for plant-based living or simply curious about the future of food and farming, it’s clear that our dietary choices shape more than just our health—they sculpt the very land we live on.

What are your thoughts? Would you like to see more plant-based farming in the UK? Share your views in the comments below!

Healthier Homemade Versions of Your Favourite Snacks

If you’ve ever found yourself reaching for a bag of crisps or a chocolate bar and after eating the crisps or the chocolate bar regretting it, you’re not alone.

We all crave a good snack now and then — but shop-bought options can be packed with salt, sugar, and preservatives. 

The good news? You can make delicious, healthier versions of your favourite snacks at home with just a few simple ingredients.

Here are some easy and satisfying alternatives to traditional treats like crisps, popcorn, and sweet bites — all with a nutritious twist.

1. Crisp Alternatives: Baked Veggie Crisps

Why it’s better: Swapping out deep-fried potatoes for oven-baked vegetables slashes the fat and salt while boosting your fibre and nutrient intake.

How to make it:

Slice vegetables like sweet potato, beetroot, carrot, or courgette very thinly using a mandoline or sharp knife.

Toss in a small amount of olive oil and season with herbs or spices (smoked paprika, garlic powder, or rosemary work beautifully).

Bake at 180°C (fan 160°C) for 15–25 minutes, flipping halfway through, until crisp and golden.

Bonus tip: Try kale crisps! Just tear kale leaves into pieces, massage with oil and sea salt, and bake for 10 minutes.

2. Popcorn Perfection

Why it’s better: Popcorn is naturally low in calories and high in fibre — as long as you skip the buttery, sugar-coated versions.

How to make it:

Heat a teaspoon of oil in a pan, add popcorn kernels, cover, and shake occasionally until popping slows.

Flavour with nutritional yeast (for a cheesy kick), cinnamon and a touch of honey, or chilli and lime zest for something savoury.

Avoid: Microwave popcorn bags loaded with additives and trans fats.

3. Homemade Fruit Leathers

Why it’s better: Store-bought versions often contain added sugars and colourings. Homemade ones are just fruit — and a bit of patience.

How to make it:

Blend fresh or frozen fruit (strawberries, apples, mango, etc.) into a purée.

Spread thinly onto baking paper and dry in a low oven (around 80–90°C) for 4–6 hours until tacky but not sticky.

Cut into strips and roll up.

Great for: Lunchboxes, car journeys, or after-school treats.

4. Nut Butter Energy Bites

Why it’s better: These offer slow-release energy from nuts and oats, without the refined sugar crash.

How to make it:

Mix together 100g oats, 2 tablespoons nut butter, 1 tablespoon honey or maple syrup, and your choice of extras: chia seeds, dark chocolate chips, or dried fruit.

Roll into small balls and chill for 30 minutes to firm up.

Perfect as: A pre-gym snack or mid-afternoon pick-me-up.

5. Greek Yoghurt Dips and Dippers

Why it’s better: Swap creamy shop-bought dips (which can be surprisingly high in fat and salt) for protein-packed Greek yoghurt bases.

How to make it:

Mix Greek yoghurt with lemon juice, grated cucumber, garlic, and mint for a quick tzatziki.

Or try yoghurt with a spoon of harissa and lime for a spicy dip.

Serve with homemade pitta chips (cut pitta bread into triangles, brush with oil and bake) or raw veg sticks.

Final Thoughts

Healthy snacking doesn’t mean boring snacking. With a little creativity, you can recreate your favourite treats with wholesome ingredients and less guilt. Not only are these homemade versions better for you, but they’re also fun to make — especially if you get the kids involved.

Give these recipes a try and see just how satisfying smarter snacking can be!

EatProtein Launches New Plant Based (Vegan) Protein Powder Specifically Designed for Women’s Wellness

EatProtein, the leading innovator in plant-based nutrition, is excited to announce the launch of its latest product: the Plant-Based Wellness Protein Powder, which is a comprehensive, women-focused vegan supplement crafted to support strength, vitality, gut health and overall well-being.

This all-in-one, scientifically formulated powder uniquely combines high-quality pea protein with natural ingredients known for their health benefits, delivering more than just a protein boost. 

It’s designed to empower women to feel stronger, more energized, and balanced every day.

“Our new vegan protein powder is a game-changer for women seeking a delicious, clean supplement tailored to their specific health needs,” Becky Lovelock, head of Social Media EatProtein, told That's Food and Drink.

“It’s packed with functional ingredients like DHA Omega-3 for brain health, live cultures and fibre for gut wellness, and vital vitamins and minerals to support hormonal balance and reduce fatigue — all without artificial flavours or common allergens.”

Becky went on to say “We wanted to create a product that genuinely caters for women’s health. It’s not just about providing protein; it’s about supporting overall well-being in a way that's easy and enjoyable to incorporate into our daily life. We believe our new Wellness Protein Powder will inspire women to prioritize their health and feel empowered every day.”

Key features of the Plant-Based Wellness Protein Powder include:

20g of high-quality Pea Protein Isolate: Supports muscle growth and recovery with fast absorption.

Gut-friendly fibres and live cultures: Chicory root inulin and probiotics promote digestive health.

Quick energy from Coconut MCT Oil Powder: Provides sustainable, immediate fuel.

Essential nutrients: DHA Omega-3, B6, B12, magnesium, and folic acid help regulate hormones, boost energy, and enhance cognitive function.

All-natural, allergen-free: Dairy-free, gluten-free, soy-free, with no artificial flavours, sweeteners, or added sugars.

Specifically designed for women’s unique health needs, this nourishing plant-based shake seamlessly integrates into any daily routine: just add 30g of powder to 250ml water or plant-based milk, shake, and enjoy.

About EatProtein’s Plant-Based Wellness Protein Powder

Every scoop delivers a balanced blend of nutrients aimed at elevating female health from within. Its comprehensive formula supports energy, digestion, mental clarity, and hormonal balance, making it an essential addition to health-conscious lifestyles.

For more information, visit EatProtein’s website. here https://www.eatprotein.co.uk

Nearly 20k emergency food parcels provided to people facing hunger by Southend Foodbank in the past 12 months

Stock footage

18,854 emergency food parcels provided to people facing hunger by Southend Foodbank in the past 12 months  

Alarmingly over 7,000 of the parcels were provided for children in the last year

The Foodbank has had to spend £145,000 on topping up food donations

This announcement comes as new annual figures from Trussell show that 2,885,086 food parcels were given out across the UK.

Anti-poverty charity Trussell, says this should be a 'wake-up call’ for the UK government to strengthen the social security system and re-think cuts to welfare that risk forcing more people to rely on food banks

Nearly 19,000 emergency food parcels were provided to people facing hardship between April 2024 and March 2025, with 7,263 of these provided for children, according to new figures Southend Foodbank released today.

Southend Foodbank has seen a slight reduction of 8% in the number of emergency food parcels distributed compared to last year. 

However, despite this slight dip, the area the Foodbank covers across Southend City and Rochford has seen persistently high levels of need over the past five years, which is an overall increase of 188% on the figures from 5 years ago.

Cass Francis, Comms & Campaigns Coordinator at Southend Foodbank told That's Food and Drink: “We are pleased the initiatives we’ve put in place in the last few years, such as Citizens Advice Advisors in most of our distribution sessions, have helped our guests maximise the support they are able to receive. 

"While these new figures seem like a moment of good news, with a small decrease in the amount of food parcels we’ve given out, they are still indicative of the continuing high level of financial insecurity in Southend and Rochford that bring people to the doors of our food bank.

“Five years ago, the food parcels we gave out were almost entirely made up of donations from the public, but as the need for emergency food has increased we had to start buying provisions each month – and in the past year we have had to spend £145,072 just to make sure we can keep up with the need we see in our community.”

Southend Foodbank is part of the Trussell community of food banks, which has reported persistently high levels of need in the last year, with nearly 3 million (2,885,086) emergency food parcels provided to people facing hardship across the UK between April 2024 and March 2025. Over a million of these parcels were provided for children.

Southend Foodbank believes everybody should have enough money in their pockets to put food on the table and is calling on the community to play their part to help end the need for emergency food in the UK.

Until then, the public can help make sure Southend Foodbank continues to provide warm, compassionate, practical support and advice in the year ahead by donating food or funds at southend.foodbank.org.uk

Emma Revie, CEO at Trussell, said: “Far too many children, families, disabled people, working people, and elderly people from across Southend needed to access food banks for emergency food in the past year. This should be a wake-up call to government and a stark reminder of their responsibilities to the people of Southend.

“A whole generation has now grown up in Southend and Rochford where sustained high levels of food bank need feel like the norm. The community has teachers, doctors, and healthcare professionals now routinely referring people to food banks as part of their day to day jobs, showing how emergency food has sadly become a fixture. If you can, please play your part and help change this.”

Why We Should Declare June as National Bacon Month – Celebrating Quality, Sustainability, and Flavour

When it comes to culinary icons, bacon remains a firm favourite across the UK – versatile, indulgent, and undeniably delicious. 

But what if we went a step further and declared June National Bacon Month? 

Not just a celebration of the familiar rasher in your breakfast bap, but a month-long ode to high-quality, high-welfare, responsibly sourced bacon and its lesser-known by-products.

In this blog post, we're making the case for why June deserves to be dedicated to bacon — the right kind of bacon.

Why Bacon Deserves a Month of Its Own

Bacon has been part of the British culinary tradition for centuries, from traditional back bacon in a fry-up to streaky bacon wrapped around sausages at Christmas. But beyond its familiar comforts lies a growing movement: a demand for better bacon — ethical, flavourful, and free from unnecessary additives.

June is the perfect month for National Bacon Month. It marks the beginning of summer, bringing with it the scent of weekend BBQs and alfresco breakfasts. It’s the season of food festivals, garden parties, and leisurely Sunday brunches – all ideal settings for showcasing bacon in its best forms.

Quality Over Quantity: High-Welfare, High-Quality Bacon

Not all bacon is created equal. Supporting National Bacon Month gives us a chance to shift focus from mass-produced supermarket packs to bacon from small-scale, high-welfare farms. Look for bacon that's:

Outdoor-reared or free-range, ideally RSPCA Assured or certified by the Soil Association

From heritage or rare breed pigs, known for their depth of flavour and ethical rearing

Cured naturally, often by hand, using traditional methods

By celebrating bacon in this way, we not only support British farmers but also encourage consumers to ask where their meat comes from and how it’s been produced.

The Nitrate-Free Revolution

For many, bacon’s only downside has been its traditional curing process, which often includes sodium nitrates – linked to health concerns when consumed in excess. Fortunately, a new wave of artisanal producers is leading the charge with nitrate-free bacon, cured naturally with sea salt and fruit extracts.

National Bacon Month would be the perfect opportunity to highlight and promote these healthier, cleaner alternatives, encouraging consumers to make informed choices without compromising on flavour or texture.

Bacon Beyond the Rasher: Lard, Scratchings and Sustainability

Bacon doesn’t stop at breakfast. A celebration of bacon should also shine a light on its derivatives, many of which are rooted in zero-waste, nose-to-tail eating principles.

Lard: Once vilified, lard is making a comeback as a natural, sustainable fat. Ideal for pastry, roast potatoes, and frying, lard is flavourful, affordable, and far less processed than many modern cooking oils.

Pork Scratchings: When made from high-quality pig skin and minimal ingredients, pork scratchings become a nostalgic yet modern bar snack – rich in protein and satisfying with a pint.

Bacon Drippings: Don’t toss that leftover fat – use it to season greens, roast vegetables, or make a truly decadent bacon gravy.

By embracing these elements, National Bacon Month could encourage consumers to reduce waste and rediscover traditional ingredients with a modern, health-conscious twist.

Supporting Local, Artisan Producers

This movement also provides a platform for British bacon producers — many of whom are independent butchers and farms – to gain visibility. From traditional Wiltshire cure to dry-aged Suffolk bacon, these producers bring craftsmanship and passion to the table. A month dedicated to bacon could inspire more people to visit their local farmers’ markets, discover new varieties, and learn about curing methods.

What Could National Bacon Month Look Like?

Imagine a June filled with:

Bacon pop-ups and markets featuring nitrate-free and heritage bacon

Workshops on traditional curing methods

Tasting menus and recipe contests showcasing bacon in unexpected ways – think bacon-washed cocktails or vegan dishes paired with lard-based pastry alternatives

Retail spotlights promoting British, high-welfare bacon brands

Charity tie-ins supporting sustainable agriculture or food poverty projects through bacon sales

Let’s Make It Official

Food months are about more than just consumption — they’re about culture, awareness, and celebration. National Bacon Month in June would offer a delicious yet meaningful way to:

Champion British farming and ethical animal welfare

Encourage sustainable eating practices

Showcase healthier, nitrate-free bacon

Reclaim traditional by-products like lard and scratchings with pride

So here's to the bacon butty, the smoky strip atop your salad, the drippings in your roast potatoes, and everything in between. Let’s celebrate bacon — properly.

Let’s make June National Bacon Month. Who’s in?

https://nationalpigassociation.co.uk

https://ahdb.org.uk/pork

EU Reset: The Biggest U-Turn to Date

Mike Parr

This article is written by Mike Parr (pictured) who is the CEO UK & Ireland, PML Seafrigo and published by That's Food and Drink as a public service.

In 2016, 52% of the UK voted to leave the European Union in what is now referred to as the Brexit referendum. According to Parliament UK a referendum is when a question is decided by putting it to a public vote. Referendums are an example of direct democracy. Clearly, we no longer live in a democracy.

Yesterday's EU reset announcement makes a mockery of the last nine years. During this period, businesses in the supply chain associated with the fresh produce industry have put a huge amount of time, effort – not to mention significant financial investment - to establish appropriate protocols within the new Brexit trading landscape. 

Producers, logistics suppliers, industry stakeholders and government representatives attended countless meetings to work towards a solution which would allow a fair and seamless transfer of produce into and out of the UK. To say this has been a difficult road to travel is an understatement. The challenging number of U-turns, the persistent failure to listen to those working within the sector, the inability to meet deadlines, the constant whitewashing to suit each government's agenda, I could go on. 

Many companies – including PML Seafrigo – have worked tirelessly to try and remain ahead of the curve and to be “Brexit fit”. In our case, we went as far as investing in a transport and logistics hub with remote HMRC / Defra approved Border Control Post status to enable a faster transit of consignments out of the Port of Dover. 

The site incorporated specialist inspection amenities for Defra personnel. We addressed the need for best-in-class facilities for drivers to match the fundamental services available to them in other European countries. We were at the front of the queue to apply for training to acquire Authorised Operator Status.

Just two weeks ago, discussions were held regarding the much-anticipated plant health border checks, due to commence 1st July.  Baroness Hayman insisted there was to be no easement on the deadline and that the new required checks would be rolled out – this despite the issues the industry has repeatedly flagged concerning Sevington's inability to cope with the required level of inspections. We also voiced our concerns regarding the absence of a definitive list of produce classified as Medium Risk, the lack of clarity regarding the Common User Charge and the unacceptably long evaluation of the pilot Authorised Operator scheme.

And now the Prime Minister has acted unilaterally to reset the rules. Without consulting the nation. Whatever your political persuasion, the fact remains that Brexit was the choice of the UK population, this maverick behaviour is inconsistent with the notion that Britain is a democracy.

We are now faced with the biggest U-turn of them all. And true to form, without any firm guidance to those affected most. There are no specific timings on when the new SPS protocol will start which will cause further bedlam at the border. In the absence of clear guidance, do we default to the original BTOM plans due to come into effect on 1st July or are we able to kickstart the Authorised Operator Status scheme? 

Is the government planning to rollout official inspections throughout a 24/7 window? No thought has been given to the negative impact of inspection checks for non-EU fresh produce, which as Nigel Jenney, Chief Executive at the FPC correctly states accounts for 50% of fresh produce imports. These are countries that have stood by the UK during what can only be described as highly turbulent times. 

We've forged excellent working relationships with non-EU suppliers to maintain the year-round supply of produce. 

How can it be fair to now penalise those that have helped us simply because the government has failed miserably in its attempt to deliver on a cohesive border strategy? And has the government given any thought as to how businesses might be reimbursed for all the time and money spent on working towards the original Brexit plan?

The consumer will be oblivious to all the preparations made by those in the supply chain following the EU exit,  to ensure compliance with the government's instructions. They may be about to find out with the chaos that is about to ensue. 

I truly despair as to what the future holds.

How to Prepare Delicious, Nutritious Meals for Your Pets from Scratch

Feeding our furry friends is about much more than just filling their bowls: It’s all about giving them the best chance of having a long, happy, and healthy life. 

While shop-bought pet food is convenient, making meals from scratch allows you to take full control over what goes into your pet’s diet. 

Whether you have a curious cat, a devoted dog, or a smaller companion, preparing meals at home can be a wholesome and rewarding experience for both of you.

Why Make Pet Food at Home?

Control Over Ingredients: No hidden fillers, preservatives, or artificial flavourings.

Tailored Nutrition: Ideal for pets with allergies, sensitivities, or specific health needs.

Freshness and Flavour: Home-cooked meals are often more palatable than kibble.

Strengthening Your Bond: Pets quickly learn that the kitchen is where the magic happens!

Before you start, consult your vet or a pet nutritionist to ensure your homemade meals meet your pet’s dietary needs.

What Should Be in a Pet’s Diet?

Each animal has different dietary requirements. Here's a brief overview:

For Dogs:

Protein: Lean meats like chicken, turkey, beef, lamb, or fish.

Carbohydrates: Brown rice, oats, sweet potato.

Vegetables: Carrots, peas, courgette, spinach (all cooked and chopped).

Fats: Fish oil or flaxseed oil for a healthy coat.

Calcium: Crushed eggshells or a vet-recommended supplement.

For Cats:

Cats are obligate carnivores and need more protein and taurine than dogs.

Protein: Chicken, turkey, beef, rabbit, or oily fish like salmon or sardines (in moderation).

Organ Meats: Liver and kidney for taurine and vitamins.

Small Amount of Vegetables: Steamed carrots or pumpkin can aid digestion.

No Grains Necessary: Cats don’t need carbohydrates.

Sample Recipes

Simple Chicken & Rice for Dogs

Ingredients:

500g chicken breast (boneless and skinless)

1 cup brown rice

1 cup chopped carrots and peas

1 tbsp olive oil

Method:

Cook rice as per instructions.

Boil chicken until fully cooked, then shred.

Steam or boil the vegetables.

Mix everything together with a drizzle of olive oil.

Cool completely before serving.

Hearty Chicken & Pumpkin Bowl for Cats

Ingredients:

250g chicken thigh (boneless, skinless)

2 tbsp cooked pumpkin (plain, no spices)

1 tsp fish oil

Optional: a sprinkle of powdered taurine supplement

Method:

Boil or poach chicken until cooked through. Shred finely.

Mash pumpkin and mix with chicken and fish oil.

Add taurine supplement if advised by your vet.

Serve at room temperature.

Foods to Avoid

Some human foods are toxic to pets. Keep these far from their bowls:

Dogs: Chocolate, grapes, onions, garlic, xylitol (sweetener), cooked bones.

Cats: Onions, garlic, caffeine, alcohol, raw eggs, dairy, dog food (lacks taurine).

Storage and Safety Tips

Cook in Batches: Freeze individual portions to save time.

Use Glass or BPA-free Containers: Prevent chemical leaching.

Label Clearly: Include the date and contents.

Reheat Safely: Gently warm food but never serve hot.

Final Thoughts

Preparing pet meals from scratch is a wonderful way to show your love through food. It doesn’t need to be complicated—just balanced, consistent, and tailored to your pet’s needs. Remember, a healthy diet is the foundation of a long and wag-worthy life!

If you’re new to homemade pet food, start by supplementing one or two meals a week and see how your pet reacts. Over time, you may find that your homemade efforts become their firm favourite.

Have you tried cooking for your pet? Share your recipes or tips in the comments below!

How to Use Digestive Biscuits in Place of Graham Crackers in American Recipes

If you've ever stumbled across an American recipe for s’mores, cheesecake, or pie and hit a wall at the mention of Graham Crackers, you’re not alone. 

While these slightly sweet, whole-wheat crackers are a pantry staple in the US, they’re a rare find in UK supermarkets.

Fortunately, there’s a brilliant and readily available alternative that works just as well—Digestive biscuits.

Why Digestives Work So Well

Digestive biscuits and Graham Crackers share similar qualities: they’re mildly sweet, have a wheaty, crumbly texture, and are firm enough to hold shape when used as a crust. In many ways, Digestives are even better suited for UK kitchens, easily sourced, affordable, and with that familiar malty flavour that we Brits love.

Whether you're recreating an American treat or experimenting with your own twist on a classic, here’s how to make the most of Digestives as a substitute.

1. Cheesecake Bases

American recipes: Typically call for a Graham Cracker crust combined with melted butter and sugar.

UK alternative using Digestives:

Ingredients:

200g Digestive biscuits (about 13–14 biscuits)

100g unsalted butter, melted

1 tbsp caster sugar (optional)

Method:

Crush the Digestives using a food processor or rolling pin, mix with melted butter (and sugar if using), and press into a lined tin. Chill before adding the cheesecake filling.

Top tip: Digestives are slightly sweeter and more buttery than Graham Crackers, so you might find you can skip the extra sugar entirely.

2. S’mores

That quintessential American campfire treat—roasted marshmallows and chocolate sandwiched between two Graham Crackers—can absolutely be recreated in the UK.

UK swap: Use two Digestive biscuits as your base. Sandwich a toasted marshmallow and square of milk chocolate (or classic Cadbury’s) between them. The biscuit’s sturdiness and malty flavour make them ideal for holding up to melted fillings.

Extra idea: Try chocolate-covered Digestives for an extra indulgent twist.

3. Pie Crusts (e.g., Key Lime Pie or S’mores Pie)

Digestives are brilliant for pressed pie crusts, just like their American cousin.

Use the same ratio:

For every 200g of crushed Digestives, add about 100g melted butter. Press into a pie tin and bake for 8–10 minutes at 180°C (160°C fan) before filling.

Tip: You can add crushed nuts, a bit of cinnamon, or a pinch of salt for a flavour boost.

4. Baking Bars and Traybakes

Bars like American-style lemon bars or peanut butter squares often use Graham Cracker crumbs for the base. Simply substitute Digestives in equal measure by weight.

They offer the same structural integrity with a slightly richer flavour, making them an excellent base for layered bars.

5. Icebox Cakes and No-Bake Layers

Icebox cakes are layered desserts made with whipped cream and biscuits that soften over time in the fridge.

Digestive biscuits absorb moisture beautifully while holding their shape, making them ideal for this purpose. Layer with flavoured cream, mascarpone, or fruit compote and chill overnight.

Final Thoughts

While Graham Crackers might be elusive in the UK, Digestive biscuits offer an easy, flavourful, and accessible swap for nearly every American recipe. Whether you're crafting a rich cheesecake, toasting s’mores, or whipping up a quick pie, these humble biscuits more than rise to the occasion.

So next time an American recipe calls for Graham Crackers, there’s no need to head online or to a specialist import shop—just reach for a pack of Digestives and carry on baking.

Have you used Digestives in a classic American dish? Share your tips and tweaks in the comments or tag us on Instagram @thatsfoodanddrink!

Black Bee Honey Introduce Limited Edition Gift Pack for World Bee Day

More news on World Bee Day and Black Bee Honey.

World Bee Day on 20th May, today, is a day designated by the UN to raise awareness about the importance of protecting bees and other pollinators and British beekeeper collective Black Bee Honey continues its commitment to supporting bees through its work with conservation charity Plantlife, whose patron is HM King Charles III.

So far the B-corp Somerset-based company, who have donated 2% of their annual turnover to Plantlife since 2020, have helped create over 30 acres of wild meadows for bees and other pollinators. 

Black Bee Honey's co-founders Chris Barnes and Paul Webb were absolutely gutted to learn of the loss of 98% of wildflower meadows across the UK since the 1930s. 

Meadows like those they are helping to establish are a vital habitat for pollinators, as well as being effective in sequestering carbon. 

As beekeepers, they understand the importance of reinstating this habitat and have made it integral to Black Bee Honey's mission. Their work with Plantlife has also enabled them to develop a circular business model where every jar bought creates wildflower meadows, which in turn helps bees create honey. 

Paul told That's Food and Drink: “Our 2% for pollinators commitment has already enabled us to have a significant, positive impact on biodiversity. It's one of our proudest achievements since founding the company.

"We believe that all businesses should strive to create positive change rather than exist purely for profit through extraction. As we grow, our positive impact on the environment will also increase.”

To celebrate World Bee Day, Black Bee Honey has joined forces with fellow pollinator champions Kabloom to launch a limited-edition collaborative gift bundle. 

Priced at £30 with free shipping within the UK, The World Bee Day Bundle includes Black Bee Honey's 4 Seasons Mini Honey Jar Gift Box, a recipe card for inspiration and Kabloom's Birds, Bees & Butterflies Seedbom Gift Box, and is available from www.blackbeehoney.com. 

100% of proceeds from every Seedbom gift box sold as part of this bundle will go directly to Wild Britain®, Kabloom's rewilding initiative that invests in restoring land across the whole of the UK. 

Black Bee Honey's co-founder Chris Barnes commented: “Collaborating with Kabloom on this special World Bee Day bundle feels like a totally natural fit. It's a brilliant way to celebrate and support pollinators from seed to spoon.”

Olly Tyler, who is Kabloom's MD, adds: “We're really pleased and proud to align ourselves with such a likeminded brand to amplify the buzz around World Bee Day.  All of the proceeds from every Seedbom gift box sold as part of this offer will go directly to Wild Britain®, our rewilding initiative that invests in restoring land across the UK.”

Wildly British: a taste of Black Bee Honey

The Spring, Summer, Autumn and Winter honey is also available in a gift box or you can enjoy some of the Black Bee Honey range in a three, six or 12 month subscription.

Spring

A creamy, soft set honey foraged from rapeseed, hawthorn and plum blossom in Somerset, Yorkshire and Northamptonshire, with a light, sweet flavour.

Summer

Summer in a jar, this multi-floral variety is sourced during summer from apiaries in Somerset, Lincolnshire, Northamptonshire and Hertfordshire. It's created from a mix of wildflowers and has a rich floral flavour.

Autumn 

A bold, dark and aromatic honey with a thick texture and notes of treacle. It's sourced from apiaries in North Yorkshire and Scotland whose bees are taken onto the moors in August when the Ling Heather is in bloom.

Winter 

A fresh, herbal honey with light menthol flavours and a sweet, ripe finish. Sourced from Hampshire where the bees mainly forage on ivy during early winter, it has a set, crumbly texture.

Pollen 

This enriched version of Black Bee Honey's Spring honey has a depth of flavour due to the addition of pollen granules collected by bees throughout spring and summer.

Starflower

Pure British Borage honey, also known as Starflower, this limited release honey is sourced from apiaries in Lincolnshire, Northants and Hertfordshire, and has a delicate, sweet and subtly floral taste.

Seaside

A rare honey variety from hives located on North Norfolk's salt marshes with an incredible and complex salted caramel flavour.

Winter Seaside 

This honey comes from hives on North Norfolk's salt marshes where bees forage on ivy and sea lavender, producing fresh, herbal notes and a salty caramel finish.

Black Bee Honey is available to buy at www.blackbeehoney.com. Keep updated with Black Bee Honey via @blackbeehoneycompany (Instagram) and @blackbeehoney (X)