Are you aware that anxiety and depression in the workplace remain elevated compared to pre-COVID levels? This is a serious issue that needs addressing. Avoiding burnout is easier by taking a proactive approach to well-being instead of a reactive approach. Benefits of gardening Fortunately, over 7 million people in the UK have achieved this through gardening since the pandemic, reaping its benefits on physical, mental, and emotional well-being. These include improved social relationships, cognitive and educational outcomes, and reduced stress, anxiety, and fatigue levels. Studies conducted by the British Psychological Society have also shown that gardening leads to increased enjoyment, a sense of achievement, and pride from nurturing plants, all of which contribute to personal well-being. How can 50 Ways To Cook help? Are you or your organisation looking to improve well-being and sustainability? 🌻 We are thrilled to announce the launch of our brand-new range of services to help you achieve your goals. At 50 Ways To Cook, our commitment to nourishing people and the planet through food drives us to continuously improve our offerings and ensure that we provide our clients with the best service and value. 1. Well-being Schemes Anxiety and depression in the workplace remain elevated compared to pre-COVID levels and need addressing. Avoid burnout by implementing a proactive approach to well-being instead of a reactive approach. Our well-being schemes include: 🌱 Seed planting workshops 🍅 Food education workshops 👩🏻‍🌾 Natural grow kits ♻️ Circular food waste recovery systems 🌻 On-site well-being garden development 2. Interactive Workshops Our flagship 'Circular Food' workshop explores the whole food system, equipping participants to contribute towards sustainable food system transformation. These workshops can be tailored for all ages, from children to adults! 3. Circular Food Solutions ♻️ Do you produce food waste? We can help! Food waste is only wasted once it's wasted. We will turn your organic 'waste' into valuable living compost. Food waste recovery often relies on landfill, incineration, or anaerobic digestion. Our local composting systems retain all the essential nutrients, organic matter, and life often lost within the current linear system. At 50 Ways To Cook, we aim to create local circular systems in which all waste is captured and kept within the system. Please explore our new range of services and discover how they can benefit your business. For more information, contact Alex 🌱 Thank you for your continued support in 50 Ways To Cook. We look forward to embarking on this exciting journey with you and helping you reach new heights!

In my ongoing pursuit of improving soil health and plant growth, I've embarked on a journey to reformulate the Natural Soil Enhancer. Through experimentation and testing in my parents' garden (thanks mum and dad), I've updated my blend of ingredients to revitalise the soil and foster flourishing gardens. Ingredients UK-Grown Organic Seaweed Worm Castings Volcanic Rock Dust Biochar Mycorrhizal Fungi + Rhizobacteria Barley Malt Extract Why Choose Natural Fertiliser? UK-Grown Organic Seaweed Harvested from pristine coastal waters, UK-grown organic seaweed is one of the main ingredients in the Natural Soil Enhancer. Packed with essential nutrients such as nitrogen, potassium, phosphorus, calcium, magnesium, zinc, iron, and iodine, seaweed provides a comprehensive nutritional boost to soil and plants alike. Its gradual decomposition enriches the soil with vital elements, promoting long-term fertility and sustainability. Worm Castings Often referred to as nature's black gold, worm castings are a testament to the remarkable capabilities of earthworms. Earthworms convert organic matter into nutrient-rich castings, teeming with beneficial microbes through their digestive processes. These castings improve soil structure, enhance nutrient availability, and stimulate plant growth. By incorporating worm castings into our soil enhancer, we harness the power of nature's recyclers to nourish the soil and support thriving plant life. Volcanic Rock Dust Derived from ancient volcanic eruptions, rock dust is a potent source of minerals and trace elements essential for plant growth. Silica, calcium, magnesium, potassium, and iron are just a few nutrients in volcanic rock dust, replenishing soil fertility and bolstering plant resilience. Its alkaline nature helps regulate soil pH, encouraging optimal nutrient uptake and microbial activity. Additionally, volcanic rock dust enhances soil structure, promoting water retention and aeration for healthy root development. Biochar Crafted through the pyrolysis of organic materials, biochar is a porous carbon-rich substance renowned for its soil-enhancing properties. With its high surface area and nutrient affinity, biochar acts as a sponge, absorbing and retaining water, minerals, and beneficial microbes. This nutrient reservoir improves soil fertility, reduces nutrient leaching, and promotes microbial activity, resulting in healthier, more resilient plants. Furthermore, biochar sequesters carbon in the soil, mitigating greenhouse gas emissions and contributing to climate change mitigation efforts. Photos from the Oxford Biochar Research Team show how great biochar is for your plants! Mycorrhizal Fungi + Rhizobacteria Beneath the surface, a complex network of symbiotic microorganisms plays a vital role in soil health and plant vitality. Mycorrhizal fungi form mutualistic relationships with plant roots, extending their reach and enhancing nutrient uptake. Rhizobacteria, meanwhile, fix atmospheric nitrogen and solubilise minerals, further enriching the soil environment. Together, these microbial allies improve soil structure, suppress diseases, and reduce the need for synthetic fertilisers, paving the way for sustainable gardening practices. Barley Malt Extract Derived from malted barley grains, barley malt extract is a natural stimulant for soil microbial activity. Rich in sugars, amino acids, and humic substances, it nourishes beneficial soil organisms, promoting nutrient cycling and organic matter decomposition. Its application enhances soil structure, nutrient retention, and composting processes, contributing to soil health and fertility. Why Choose Natural Fertiliser? In a world increasingly reliant on synthetic inputs, the resurgence of natural fertilisers offers a compelling alternative for conscientious gardeners. By harnessing the power of nature's bounty, we can cultivate gardens that thrive in harmony with the environment, free from the harmful effects of chemical interventions. Natural fertilisers offer numerous benefits, including improved soil health, enhanced plant resilience, and reduced environmental impact. By nourishing the soil with organic amendments and fostering diverse microbial communities, we can create vibrant ecosystems that support robust plant growth and biodiversity. Furthermore, natural fertilisers align with sustainability principles and regenerative agriculture, promoting soil conservation, carbon sequestration, and ecosystem resilience. By choosing natural fertilisers, gardeners can play a meaningful role in stewarding the health of our planet and ensuring a greener, more sustainable future for generations to come. Cultivating a Greener Future As stewards of the land, we are responsible for nurturing the soil upon which all life depends. We can cultivate beautiful, bountiful, and regenerative gardens by embracing natural soil enhancers and sustainable gardening practices. Whether you're tending to a small backyard garden or managing a sprawling agricultural operation, soil health and sustainability principles remain the same. By prioritising soil fertility, biodiversity, and ecosystem resilience, we can create landscapes that are not only productive but also ecologically vibrant and culturally rich. So, as you embark on your gardening journey, consider the transformative potential of natural soil enhancers. With each application, you're not just feeding your plants—you're nourishing the soil, supporting biodiversity, and cultivating a greener future for generations to come. Ready to take the next step? Explore 50 Ways To Cook Natural Grow Kits and Natural Soil Enhancer and join us in the journey towards a more sustainable and resilient world.

What is it? Getting started Growing on Munch time Recipes How-to videos Nasturtium flowers, leaves and even seeds are edible. They have a long history of culinary use and have a slightly sweet, peppery taste. They’re also used in traditional medicine, With  antibiotic properties, they can be used to treat various ailments such as coughs! Plants growing in containers should be watered to keep the compost evenly moist. Deadheading (cutting off) the flowers will encourage more blooms over a longer period and you can enjoy eating them on top of a salad! Getting started Make a few evenly spaced holes in the soil as deep as your fingernail. Add two seeds to each and cover with soil. You can start off outdoors if it’s sunny, or somewhere warm and bright indoors like a windowsill if it's cold outside. Keep the soil damp, not drenched. Cut a plastic bottle in half and place over where you planted the seeds. This will keep them warm and moist. Thin out any extra seedlings after about two weeks when 5cm tall to prevent them competing for nutrients. Growing on Indoor-sown seeds can be moved out after May. You can mulch with straw to reduce moisture loss from the soil. Check the soil moisture and water if dry, particularly during dry spells. Give them a good watering once they start to flower. Munch time Nasturtium leaves, flowers and seeds are all edible. The flowers and young leaves have a peppery taste and are a great addition to salads. The seed pods can be used as a substitute for capers. Pick them when mature but still green, and pickle them in vinegar. Recipes Coming soon 👀 How-to videos Coming soon 👀

At 50 Ways To Cook, we are ALL about nurturing people and planet through food education. This week, we're diving into the heart of a global movement that celebrates something both simple yet essential: composting! International Compost Week is more than just a seven-day event; it's a celebration of our commitment to the planet and a reminder of our power to make a difference. Join us as we journey through cultures, cuisines, and compost heaps, discovering the beauty and benefits of this eco-friendly practice. Start turning your food and green waste into compost Composting is a simple yet powerful way to recycle organic matter and enrich your soil. By composting kitchen scraps, green waste, and other organic materials, you can create nutrient-rich humus that improves soil structure, fertility, and moisture retention. Incorporating compost into your garden beds provides a steady supply of essential nutrients and encourages the growth of beneficial soil organisms, promoting overall soil health and plant vitality. Small space or indoor composting Bokashi composting turns your kitchen scraps into a superfood for your garden, enriching the soil and promoting a vibrant ecosystem below the surface. Bokashi bran introduces beneficial microorganisms to your waste, kick-starting a fermentation process that breaks down organic matter. When added to the soil or compost, pre-digested nutrients are readily available to plants, boosting growth and soil health. This process lowers the pH, creating an acidic setting that speeds up decomposition, outcompetes pathogens such as E. Coli and Salmonella, and improves beneficial microbial diversity in the soil. This leads to better structure, fertility, and overall garden resilience. Add natural soil-enhancing ingredients To further boost soil health, consider incorporating natural soil amendments such as organic mulch, biochar, or rock dust. Organic mulch not only conserves moisture and suppresses weeds but also adds organic matter to the soil as it breaks down. Biochar improves soil structure and enhances nutrient retention, while rock dust replenishes essential minerals and trace elements. By supplementing your soil with these natural ingredients, you can enhance its fertility and resilience, supporting healthy plant growth and abundant harvests. My own blend of Natural Soil Enhancer can be purchased in the shop and contains a unique blend of UK-grown organic seaweed, worm castings, biochar, mycorrhizal fungi, rhizobacteria, and barley malt extract. If you'd like to learn more about what these ingredients do, click here. The blend is also included in the Natural Grow Kit.

THE SUMMER NATURAL GROW KIT IS HERE! The SUMMER Natural Grow Kit will include seeds to grow your own: Golden Detroit Beetroot Mystery Mix Radish Nasturtiums Pea Shoots The kit also contains: 🪴 Recycled ocean plastic planters 🥥 Natural compost ⛽️ Alex's Natural Soil Enhancer 🏷 Wooden plant labels 📙 Step-by-step instructions 👨🏻‍🍳 Access to Alex's recipes ☎️ 50 Ways To Grow Community 🤠 10% off for you + a friend Fill in the yellow banner at the top of the page and complete a quick survey to get your first Natural Grow Kit for JUST £1!!!

What is it? Getting started Growing on Munch time Recipes How-to videos Selected for its tolerance of cool UK summers. Produces lots of round black fruit on sturdy bushes. Did you know that Americans call the aubergine an eggplant? This is because the variety first brought to North America by immigrants was white, and egg like in appearance. The aubergine is in the same family as the tomato. Did you know, by definition, an aubergine is a berry! Getting started Make a hole in the soil as deep as your fingernail. Add two seeds and cover with soil. Place somewhere warm like a sunny windowsill or airing cupboard and keep the soil damp, not drenched. Cut a plastic bottle in half and place over where you planted the seeds. This will keep them warm and moist. If starting off somewhere dark, check daily and move somewhere with light as soon as they germinate. Thin out any extra seedlings after about three weeks when their first true leaves appear to prevent them competing for nutrients. Growing on Water aubergine plants generously and consistently throughout the growing season once moved outside. Plants in containers are particularly susceptible to drying out and may need watering at least once a day in hot weather. When aubergine plants are 30cm tall pinch the tip off the top of the plant. This encourages it to produce side-shoots, forming a bushier plant with more fruits. Pick regularly to ensure more flowers form. Munch time These should be ready to harvest by August but may be ready sooner depending on weather. Pick individual fruits as soon as they’re full sized, ripe and well coloured, with a glossy skin. My favourite way to enjoy aubergines is by making baba ganoush, a delicious Middle-Eastern smoky dip, great with flatbread. Recipes Coming soon... How-to-videos Coming soon...

What is it? Getting started Growing on Munch time Recipes How-to videos The house tomato is a compact bush variety of tomato from Russia that’s perfect for growing on your windowsill. This short and sturdy plant grows to about 1 foot tall that produces a large crop of round red tomatoes. Tomatoes can come in a variety of different shapes, sizes and even colours! In Valencia, Spain there is an annual tomato festival where attendees take part in a giant tomato fight. Getting started Make one hole in the centre of the soil as deep as your fingernail. Add two seeds and cover with soil. Place somewhere warm and bright like a windowsill and keep the soil damp, not drenched. Cut a plastic bottle in half and place over where you planted the seeds. This will keep them warm and moist. Once germinated, uncover to give them as much light as possible. Remove any extra seedlings after about three weeks when 5cm tall to prevent them competing for nutrients (you can eat the seedling!). Growing on Once established, add some straw to the top of the soil to trap in moisture. Water plants regularly to keep the soil evenly moist. Fluctuating moisture levels can cause problems with the fruit, such as splitting or blossom end rot. They may need watering daily in hot weather. Curling leaves can be a sign that a tomato plant is short of water. Sprinkle some natural soil enhancer on every 14 days once the first fruits start to swell. Munch time Tomatoes start to ripen from mid-summer onwards. Check plants every few days and pick tomatoes individually, with the stalk still attached, as soon as they start to turn red. They’ll continue to ripen once picked! These are a fantastic snack on their own, in a salad, or you could even try making your own tomato sauce. Recipes Coming soon... How-to-videos Coming soon...

What is it? Getting started Growing on Munch time Recipes How-to videos American Wonder Peas are an unusually early variety of dwarf peas from the mid 1800's, growing to around 50cm tall, requiring very little support. They produce really nice pods filled with sweet juicy peas. The tallest pea plant ever recorded in the UK, was grown by Douglas Smith and reached a whopping 15ft 6in!! Before alarm clocks were invented, people hired as ‘Waker-Uppers’ would wake up workers in the morning by blowing dried peas at their windows with pea shooters! Getting started Make a hole in the soil as deep as your fingernail. Add two peas and cover with soil. Place somewhere indoors that’s warm and bright like a windowsill and keep the soil damp, not drenched. Cut a plastic bottle in half and place over where you planted the seeds. This will keep them warm and moist. Thin out any extra seedlings after about three weeks when 5cm tall to prevent them competing for nutrients. Growing on Indoor-sown peas can be planted out in March and April, once  about 20cm tall. Mulch with straw. For the first week, make sure to bring them in at night so they can gradually acclimatise to the outdoor weather. Check the soil moisture and water if dry, particularly dry spells. Give them a good watering once they start to flower, and again two weeks later to help the pods to swell. Take care not to water the leaves. Munch time Pick regularly, otherwise the plants will stop producing flowers and pods. If you have a large crop, pick them all rather than leaving them on the plants, then freeze any excess Recipes Coming soon... How-to-videos Coming soon...

What is it? Getting started Growing on Munch time Recipes How-to videos Sunflower shoots can be grown all year round. All they need to grow is water and somewhere reasonably warm. They'll be ready to harvest in a week or two. You can try to grow some sunflowers but they prefer to be grown like this earlier in the year. For microgreens, sow the seeds quite densely onto a damp paper towel on a plate or container. You could also use leftover coconut coir. Keep the seeds moist and soon you'll have your own crisp and tender sunflower shoots. They get tougher as they get older so snack on them regularly! Getting started Microgreens are simply the seedlings of leafy herbs and plants that we usually allow to grow to full size before harvesting. They're so tiny they can be grown all year round indoors and can be grown in just about anything from plates to yoghurt pots - so I haven't included anything in the kit to grow these in. This is your chance to improvise! It isn't the best time of year to try and grow actual sunflowers, but if you have any excess soil then you can give it a go! Growing on I would avoid succession planting these into the same container, and instead plant into a new container each time as there is no soil microbiology to protect your seedlings from any unwanted bacteria Munch time These will be ready to harvest from a few days after germination but you can leave them a little longer and harvest whenever you fancy. Recipes Coming soon 👀 How-to videos Coming soon 👀

The first 50 Ways To Cook Natural Grow Kit of 2024 is here! This year I will be trialling seasonal kits. There will be four coming out this year for Spring, Summer, Autumn, and Winter so you can comfortably manage all the kits without being overrun with plants. The Spring Natural Grow Kit will include seeds to grow your own: Czech Aubergines House Tomatoes American Wonder Peas Sunflower Shoots The kit also contains: 🪴 Recycled ocean plastic planters 🥥 Natural compost ⛽️ Alex's Natural Soil Enhancer 🏷 Wooden plant labels 📙 Step-by-step instructions 👨🏻‍🍳 Access to Alex's recipes ☎️ 50 Ways To Grow Community 🤠 10% off for you + a friend Add some wholesome and affordable therapy to your routine with no experience needed. Perfect for budding horticulturalists or as a wholesome gift for others. Buy now and join the 50 Ways to Cook Community today.

What is it? Getting started Growing on Munch time Recipes How-to videos This is an excellent choice if you have limited outdoor space due to its compact size and low light requirements. This is probably why in 1999, Tat Soi was one of the first vegetables grown in space aboard the Space Shuttle Discovery. These little guys have been cultivated across China for over 1,500 years and are well-adapted to cooler temperatures. They do brilliantly in the UK when planted in autumn and reach full maturity in just 30-50 days. If allowed to grow past their usual harvest stage, produce beautiful edible flowers. Getting started Make four holes in the soil as deep as your fingernail. Add a couple of seeds to each hole and cover with soil. Place somewhere warm and bright like a windowsill and keep the soil damp, not drenched. Cut a plastic bottle in half and place over where you planted the seeds. This will keep them warm and moist. Thin out any extra seedlings after about three weeks when 5cm tall. Aim for four plants in your planters to prevent them from competing for nutrients. Growing on These are prone to bolting (going to seed prematurely) if subjected to extended periods of heat so make sure they’re somewhere cool that gets some good shade. Once your plants are well established (a few inches tall) you can remove your makeshift propagator and watch them grow! Munch time Pak Choi is an Asian staple very similar to the leafy greens we get in the UK. They go great in stir-fries, soups, salads, and steamed dishes. Scan the QR code to see more about what you can do with Pak Choi Recipes Coming soon... How-to-videos Coming soon...

What is it? Getting started Growing on Munch time Recipes How-to videos Wild onions grew throughout the world, and while on the hunt for food, early humans munched on the delicious roots along their journey. Green onions don’t produce bulbs like normal onions but instead produce long green stalks. This well-known variety of green onion from Japan has been specially bred to produce lots of green shoots. It is also disease-resistant and perfect for colder weather. Getting started Poke about six evenly spaced holes in the soil as deep as your fingernail. Add five to eight seeds to each hole and cover with soil. Place somewhere warm and bright, like a windowsill and keep the soil damp but not drenched. Cut a plastic bottle in half and place it over where you planted the seeds. This is called propagating and will keep them warm. Growing on Keep these well-watered. However, allow them to dry out a little between each watering. Once they’re a few inches tall, you can remove the plastic bottle propagator. These will split into bunches as they grow and you can divide each clump to multiply your green onion. Magic! Munch time These guys can be harvested early for smaller, chive-sized green onions. However, if you want them fully grown, wait until they’re about 12 inches tall, which should take about eight weeks. I love adding these to all sorts. They’re perfect for topping soups and salads, and can be enjoyed raw or cooked. Recipes Coming soon... How-to-videos Coming soon...

Why Circular Food? Our current linear model of take-make-waste is not sustainable. The way we produce, distribute, consume, and dispose of food is contributing to environmental degradation, loss of biodiversity, and climate change. According to the Food and Agriculture Organization (FAO), approximately one-third of all food produced globally goes to waste each year. This amounts to 1.3 billion tons of edible food being discarded while millions go hungry. What is Circular Food? It’s food as nature intended For decades we’ve been buying food, eating what we want, and wasting what’s left. This system has food coming in one end and waste coming out the other. Instead of throwing food away, we must start viewing the food system as circular. By this I mean veg scraps and stuff we’d typically waste needs to be composted and turned back into soil ready for growing the next harvest. With the cost of living, health, and climate crises we need this more than ever. This is the start of a brand new campaign to raise awareness for Circular Food. It focuses on the detrimental impact of sending food waste to landfill and gives actionable solutions on how we can close the loop in our food systems. What can I do? Please re-share any #CircularFoodCampaign posts on your social media accounts to spread the message or create your own posts on the topic. If you are a content creator, it would be great if you could create Instagram posts and reels related to closing the loop. Please make these a ‘collaborative post’ with @CircularFoodCampaign and use the hashtag #CircularFoodCampaign to spread the message. Sign the petition using this link: https://chng.it/W5txC Please keep us updated by Tag @CircularFoodCampaign and @50waystocook Using the hashtags #CircularFoodCampaign and #50waystocook For further information please contact: alex@50waystocook.com

What is it? Getting started Growing on Munch time Recipes How-to videos Did you know strawberries aren’t actually berries? Berries are technically a fleshy fruit that forms around a single stone or seeds, while strawberries have up to 200 tiny seeds on the outside! Most strawberries only fruit for a very short period of time but theseones are a little different. These have the unique ability to produce a constant crop throughout the whole growing season. Getting started Make four holes in the soil as deep as your fingernail. Add two of seeds to each hole and cover with soil. Place somewhere warm and bright like a windowsill and keep the soil damp, but not drenched. Cut a plastic bottle in half and place over where you planted the seeds. This will keep them warm and moist. These will take two or three weeks to germinate but you’ll have your very own strawberries next summer! Growing on These guys can adapt to hot and cold conditions but place them somewhere where they’ll be protected from extreme wind. Place the straw included on the surface of the soil. This will protect the roots from cold weather and the strawberries from damp soil. Flowers appear around Spring which means strawberries will follow! Munch time I’m sure you already know how to enjoy your strawberries... I like mine covered in some thick cream, but you could try heating in a saucepan or microwave to create a nice warm syrup Recipes Coming soon... How-to-videos Coming soon...

When starting out, keep your seeds indoors. Your warmest and sunniest windowsill will give them the best start possible. Place your recycled ocean plastic planters on a plate, tray or similar. This will catch any water that drips through. Watering the tray instead of the top of the soil will encourage roots to grow right to the bottom of the pot and lead to stronger and healthier plants. Cut a plastic bottle in half and place over where you planted your seeds. This will help to keep them as warm and moist as possible. Plants are kind of similar to humans so think about this when placing them. They will grow anywhere but sunny outdoor locations are almost always best. If possible, try to shield them from any wind and extreme weather, bringing them indoors if there’s a chance of frost. The new September Natural Grow Kits are launching soon... They'll include Pak Choi, Green Onions, Everbearing Strawberries, and Pea Shoots! Check them out here.

Last week I delivered the first of many growing + cooking workshops with Young Bristol, an amazing charity who support 8-25 year olds out of school hours. The kids got hands on learning about soil and I showed them how plant up seeds. We planted seeds from my brand new Natural Grow Kit - San Marzano Broccoli, Golden Detroit Beetroot, Mystery Mix Radishes, and Pea Shoots I've also been making lunch which they rated 9.5/10 with plenty of fruit and veg involved - not too shabby! We all made cheese and ham toasties, with homemade coleslaw, potato salad and a large mixture of veg to choose from. Big thanks to FareShare UK for doing great work redistributing food to where it’s most needed. If anyone’s interested in bespoke food workshops please fill out the contact form on my services page and I’ll get back to you as soon as I can.

What is it? Getting started Growing on Munch time Recipes How-to videos Radishes are a cool-season crop, growing best in spring and summer. Sow direct into soil and thin out seedlings that are growing closely together and water regular in dry conditions. Sow radishes every few weeks through the summer for a regular supply. you can add the young leaves to salads as a microgreen. Radishes are a fantastic root vegetable that everyone should try. This is a special mystery mix of multicoloured radishes which make for beautiful peppery salads. They originate from China and have been transported through Africa, the Mediterranean, and Europe. The Ancient Greeks loved radishes so much that they offered up golden radishes to their gods. Getting started Make holes in the soil as deep as your fingernail. Add a couple of seeds to each hole and cover with soil. Place somewhere warm and bright like a windowsill and keep the soil moist, but not drenched. After about 10 days when their first set of true leaves* start to grow, thin the seedlings to 5-10 cm apart. Once your first radishes are underway, you can succession plant. By planting another lot of seeds you can have a constant supply of radishes. Yum! *True leaves are the second set of leaves. The first set is known as the seedling leaves Growing on These guys like full sun to partial shade. Keep the soil moist but not sodden. Depending on your weather this may require watering every few days. Check the soil with your fingertip up to the first knuckle. Water once the top layer starts to dry out. These spicy little guys should be ready in around 30 days after sowing. Munch time Often people just eat the roots, but the leaves can be eaten too! You could even leave one or two of your radishes in the soil and let them go to seed. The seed pods can be eaten and are delicious pickled or stir fried while green and succulent. You can also save the seed for growing next year! Recipes Coming soon 👀 How-to videos Coming soon 👀

What is it? Getting started Growing on Munch time Recipes How-to videos Microgreens can be grown all year round. All they need to grow is water and somewhere reasonably warm. They'll be ready to harvest in a week or two. This is the wild pea plant from which all cultivated peas have been bred. If left to grow it will climb using its tendrils. It grows lovely white, pink or mauve flowers which develop into pods containing 5-10 delicious peas. You can try to grow some peas but they prefer to be grown like this earlier in the year. For microgreens, sow the seeds quite densely onto a damp paper towel on a plate or container. You could also use leftover coconut coir. Keep the seeds moist and soon you'll have your own crisp and tender pea shoots. They get tougher as they get older so snack on them regularly! Getting started Microgreens are simply the seedlings of leafy herbs and plants that we usually allow to grow to full size before harvesting. They're so tiny they can be grown all year round indoors and can be grown in just about anything from plates to yoghurt pots - so I haven't included anything in the kit to grow these in. This is your chance to improvise! It isn't the best time of year to try and grow actual pea plants, but if you have any excess soil then you can give it a go! Growing on I would avoid succession planting these into the same container, and instead plant into a new container each time as there is no soil microbiology to protect your seedlings from any unwanted bacteria Munch time These will be ready to harvest from a few days after germination but you can leave them a little longer and harvest whenever you fancy. These have all the flavour of fully grown plants, bringing a concentrated, flavoursome burst of taste to your dishes. Recipes Coming soon 👀 How-to videos Coming soon 👀

What is it? Getting started Growing on Munch time Recipes How-to videos Young beetroot plants require consistent moisture to thrive. Water them regularly, especially during dry spells, to moisten the soil. Once your plants are established, they become fairly drought resistant. Do not overwater; keep the soil moist but not sodden. Beetroot isn’t too fussy and doesn’t need regular feeding if your soil is in good condition. Yellow beets used to be widely grown, but many have been forgotten. This is a really quick-growing yellow beet from 1828 that makes round, bright yellow roots. It's tender and very sweet! If you're rooting for your beets from the beginning, you can expect baby beets to be ready in 35 days. Although they are very nice cooked and sliced, that's not all you can do. It's delicious grated raw into a salad too. You can even use the leaves like spinach. Getting started Make holes in the soil as deep as your fingernail. Add a couple of seeds to each hole and cover with soil. Place somewhere warm and bright like a windowsill and keep the soil damp, but not drenched. After about 10 days when their first set of true leaves* start to grow, thin the seedlings to 5-10 cm apart. You can also try succession plant these every 2-3 weeks for a continuous supply. *True leaves are the second set of leaves. The first set is known as the seedling leave Growing on These guys like full sun to partial shade. Keep the soil moist but not sodden. Depending on your weather this may require watering every week or two. Check the soil with your fingertip up to the first knuckle. Water once the top layer starts to dry out. These golden globes can be ready for harvest in as quick as 35 days for baby beets, but can be left in the ground to mature for 50-60 days. Harvest when they're a nice size, up to 10 cm across. Don't let them get any bigger though as they become tough. Munch time When you can see 2-3 cm of beet poking out the soil, gently loosen and harvest with the help of a fork or similar. Beet greens can be harvested when around 3 inches tall for best flavour but keep some on so the roots can grow. Recipes Coming soon 👀 How-to videos Coming soon 👀

What is it? Getting started Growing on Munch time Recipes How-to videos This variety is very popular in Italy, and we all know how much the Italians love food, so I can assure you this is an amazing one to grow. These are typically planted in late summer and harvest throughout winter, however can also be grown in summer! It's a quick grower and should reach maturity in about 60 days at about 12 inches tall. Although not technically a sprouting broccoli, it grows very similarly with beautiful tender leaves and small heads. This will be on your plate within eight weeks. If you harvest carefully, leaving the lower two leaves intact, they will often resprout several times. If you harvest very young, like a cut and come again salad, there is little need to thin. If you want more than one or two harvests, thin to 10 cm between plants and cut when they are 20cm high.Unfussy in terms of its water and nutrient requirements Getting started Make holes in the soil as deep as your fingernail. Add a couple of seeds to each hole and cover with soil. Place somewhere warm and bright like a windowsill and keep the soil moist, but not drenched. After about 10 days when their first set of true leaves* start to grow, thin the seedlings to 5-10 cm apart. Make yourself a congratulatory salad out of your trimmings! *True leaves are the second set of leaves. The first set are the seedling leaves Growing on Keep the soil moist but not sodden. Depending on your weather this may require watering every few days. Check the soil with your fingertip up to the first knuckle. Water once the top layer starts to dry out. Once plants are better established, and at less risk from pests, thin again to 10 cm apart. This should be around 4 weeks after planting - the halfway point! Munch time Pick the tops and flower shoots when young and tender. You can cook it like you would sprouting broccoli, or also enjoy it raw in a salad - just don't let it get too big as it can get tough. If you do, don't panic. It will still cook down nice and tender. Recipes Coming soon 👀 How-to videos Coming soon 👀

Add some wholesome and affordable therapy to your routine with no experience needed. This kit contains everything you need to keep your plants alive, from seed to harvest. Simple bespoke instructions are included for each seed in the kits to help you grow the best fresh fruit, veg, and herbs possible. This blog post provides some guidance on how you can plant your own seeds. Preparing your compost Place your coconut coir bricks and 3/4 of your fertiliser in a large container. Add 10 litres of water and watch it expand. If you can't wait, speed it up by breaking the bricks apart Mix together and add more water if there are still dry bits. Go easy, though, you are aiming for damp rather than soaking wet. Split the compost between your pots and gently compact it. Fold over the pot so it's just above soil level and celebrate being ready to grow. Planting your seeds Follow the bespoke instructions on each instruction sheet included in the kit, which will read something like this under the 'getting started' header: Sow in 2cm deep holes and cover with soil. Place somewhere warm and bright near a window and keep the soil moist. Once sprouted after about ten days with their first set of true leaves* thin to 5-10 cm apart. Growing on Keep the soil moist but not sodden. Depending on your weather, this may require watering every few days. Check the soil with your fingertip up to the first knuckle before watering. Only water once the top layer starts to dry out. Once plants are better established and at less risk from pests, thin again to 10 cm apart. This should be roughly the 4-week mark, or at the halfway point. Time to munch your fresh produce using the recipes you can access via the kits! Shop the kit here and check out the Instagram and Facebook communities for even more growing tips 🌱

I have spent the last few months carefully curating what I believe to be the best natural fertiliser on the market. This has involved countless testing of fertiliser mixes in my parent's garden, which they weren't too impressed with, so you don't have to. The fertiliser consists of: UK-Grown Organic Seaweed Worm Castings Neem Powder Biochar Mycorrhizal Fungi + Rhizobacteria Barley Malt Extract Why Natural Fertiliser? UK-Grown Organic Seaweed This entirely natural and regenerative material means we can keep harvesting this sustainable source of nutrients. Plants can grow as much as three feet per day. It's so good that it's used on football pitches and golf courses! From the cold clear, unpolluted waters surrounding the Shetland Isles, Ascophyllum nodosum is harvested at low tide by hand and dried just a few hundred meters away. It's harvested using a sharp knife leaving at least 6" of the stalk behind to regenerate and grow back even stronger. It's just like pruning your plants at home! It contains: Cytokinins (plant growth hormones) Nitrogen Phosphate Potash Calcium Magnesium Sodium Zinc Copper Iron Manganese Sulphur Boron Worm Castings Castings help to aerate your soil and improve its structure while providing beneficial nutrients to your plants. They also help to repel pests such as aphids and spider mites. Our worms are left to do what they do best. These guys eat dead leaves, plants, and other natural stuff. Our worm compost, or vermicastings, are dehydrated for ease of transport, but rest assured this doesn't affect the quality. It contains: Enzymes Antibiotics Vitamins Growth hormones Humates (And even more good stuff!) Neem Powder This comes from the Neem tree, or Azadirachta Indica, cultivated in India for thousands of years. It grows in drought-affected wastelands and gives medicines, soaps, oils, pesticides, and fertiliser to those who look after it. It stops many pests; however, worms love it! Our powdered Neem fertiliser comes from the waste material after the oils have been pounded out of the seeds. There is no waste from the Neem tree! It contains: Nitrogen Potassium Phosphates (And many more bioactive ingredients) Biochar This organic material increases crop yield and health retains moisture and essential nutrients, and captures up to 80% of its weight in carbon! This has been used for thousands of years by indigenous Amazonian tribes known for their incredibly fertile soil. Photos from Oxford Biochar Research Team show how great biochar is for your plants! Mycorrhizal Fungi and Rhizobacteria Once added to your soil, these microorganisms act as the middleman exchanging nutrients from your soil with carbohydrates from the plants. The relationship between microorganisms and plants is as old as time, helping plants absorb water and soil nutrients. In return, the plant feeds the fungi carbohydrates to keep them alive. Symbiosis at its finest. Just bear in mind the fungi don't like being disturbed by shovels or trowels. Barley Malt Extract This byproduct from the brewing industry was used as a nutritional enhancer during the 20th century and contains essential vitamins and minerals. It also contains five enzymes which are vital to healthy plants. Amylase: digests starch into smaller carbohydrates, making them more plant-friendly Urease: digests urea present in all soils into nitrogen and carbon dioxide for your plants Protease: digests soil proteins into simple amino acids for your plants Phosphatase: increases the available supply of phosphate for your plants Chitinase: speeds up natural composting Why Natural Fertiliser? Since World War II we have become obsessed with chemical fertilisers. Once the war was over, the chemicals used to kill victims in the gas chambers were bought back to America and repurposed as pesticides to reduce crop damage. While this was successful, the harms of fossil-fuel derived chemicals went largely unmentioned. However, it is now agreed that these chemicals are terrible for our health, soil health, plant health, and the health of everything else for that matter. Nature has given us everything we need so why would you want to extract environmentally damaging fossil fuels to 'help' your plants? To grow your plants naturally, check out my shop to buy my prepackaged fertiliser mix or order one of my grow kits which also includes it.

To celebrate reaching 10,000 followers on Instagram, I will be giving away 5 of my Natural Grow Kits Grow the freshest seasonal fruit, veg, and herbs at home in harmony with nature without nasty chemicals Materials are 90% compostable with recycled ocean plastic planters Support a social enterprise. We invest back into our mission to improve urban access to healthy food What does the kit include? It contains everything you need from seed to harvest, with easy instructions to get growing. All you need to do is add water Box items change monthly, so you’ll always grow new seasonal produce! 🪴 The best pots on the market 🌱 4-5 packs of organic seeds 🥥 Perfect organic compost 🥕 All-natural plant food 🏷 Wooden labels 📙 Step-by-step instructions 👨🏻‍🍳 Access to recipes ☎️ Community growth support 🤠 10% off for you + a friend All components of the box set can be composted ♻️ Instructions: 1. Like this post 2. Tag 3 friends in the comments 3. Follow @50waystocook 4. Share this reel on your story Comment as many times as you want for extra entries to the competition Entry closes at midnight on July 31st Winners will be announced on 1st August

I’m so happy to announce the launch of my Natural Grow Kits 🥳 Why buy the 50 Ways To Cook Natural Grow Kit? Grow the freshest seasonal fruit, veg, and herbs at home in harmony with nature without nasty chemicals Materials are 90% compostable with recycled ocean plastic planters Support a social enterprise. We invest back into our mission to improve urban access to healthy food This kit allows you to grow the freshest seasonal fruit, veg, and herbs at home What does the kit include? It contains everything you need from seed to harvest, with easy instructions to get growing. All you need to do is add water Box items change monthly, so you’ll always grow new seasonal produce! 🪴 The best pots on the market 🌱 4-5 packs of organic seeds 🥥 Perfect organic compost 🥕 All-natural plant food 🏷 Wooden labels 📙 Step-by-step instructions 👨🏻‍🍳 Access to recipes ☎️ Community growth support 🤠 10% off for you + a friend All components of the box set can be composted ♻️ Compost supplied by Coir Products UK: 100% natural, peat-free, biodegradable, vegan, organic, and carbon-neutral Thank you for all your amazing support 🫶🏼 Click here to buy

As the cost-of-living crisis continues to affect people across the UK, a recent study has brought to light the extent of student food insecurity. The Food Foundation reported a decrease in fresh food consumption of 7.5% last year, with diets consisting of increasingly unhealthy ultra-processed food (The Grocer, 2022). This blog post examines the findings of a dissertation study conducted in Bristol, shedding light on students' lived experiences. By delving into the results, we uncover the impacts of food inflation on student food security, explore student coping strategies, and emphasise the need for action. This looks like universities encouraging their students to start urban farming to improve access to fresh food. The Silent Struggle Social stigma and reluctance to discuss food insecurity led to feelings of hopelessness. This hinders research and aid, leaving those affected feeling unsupported. Research suggests that reported incidences of food insecurity could be higher than estimated, and this study hopes to start a conversation. The Impact on Wellbeing and Academic Success University is a time for personal and academic growth. Yet, the cost-of-living crisis and associated food insecurity pose significant obstacles for students. Increases in average monthly spending of £100 saw students working 200% of the recommended 12 hours of employment per week alongside their studies. This research highlighted the detrimental effects of food insecurity on physical and mental well-being. This hinders students' ability to study and fully engage in their education. The Urgent Need for Further Work Surprisingly, apart from research conducted by Defeyter et al. (2020), there have been no other UK-based studies on food insecurity and student well-being. However, the link is evident. Further work is needed to provide informed support and targeted communications for students facing food insecurity. The Call for Collaboration and Action Interim findings published by the Food Standard Agency (2023) reveal a concerning 44% prevalence of food insecurity among UK higher education students. This highlights the pressing need for collaboration between universities and students to improve food security. Access to nutritious, sustainable, and culturally appropriate food should be a priority for all stakeholders. A national study employing qualitative or mixed methods could raise awareness, encourage open discussions, and inform effective interventions. The Role of Food Education While affordability remains a key issue for students, cooking skills also play a role in accessing healthier diets. However, more than the ability to cook is required. Students expressed the desire for food education as part of their degree and through social media. Investing in comprehensive food education, from growing to cooking, can empower students to eat better to improve the health of people and planet. The Wider Picture While grassroots interventions can help to alleviate the problem, these are merely plasters on the problem and do not address the root cause. While the top 10% of households hold 43% of wealth in the UK, the bottom 10% hold just 9%. 258,000 Brits became millionaires last year, but food inflation of 19.1% has pushed 9.3 million adults into food insecurity (The Guardian, 2022). Urban Farming Food inflation and its impact on student food security require urgent attention. This study sheds light on the struggles faced by students, emphasising the need for further research and collaboration. This blog post calls for immediate action to improve access to nutritious, affordable, and ethical food for all. By fostering better relationships with food, we can ensure a brighter future for our country and address the pressing issue of food insecurity in society. 50 Ways To Cook recognises the difficulties faced by students and indeed the wider UK population. Food production in urban environments is currently very low, but is an easy way to increase the supply of local fresh produce to citizens. For this reason I am working very hard to pull together grow kits which include everything needed for anyone to start growing their own fresh fruit and vegetables at home. These will be for sale very soon so please subscribe to the website to receive updates. References Defeyter, G. et al., 2020. Food Insecurity and Lived Experiences of Students, London, UK FSA, 2023. Food behaviours in the UK student population The Grocer, 2022. Vegetable consumption falls 7.5% in response to cost of living crisis The Guardian, 2022. Richest 1% of UK households are worth at least £3.6m each

No one wants to see their plants decimated by pests. Sometimes our best option to defend our garden is pesticides, but who wants all those chemicals on their food? The solution is to make your own homemade pesticides using ingredients you can grow or find at home. I've noticed that store-bought pesticides often contain ingredients I already have at home. One well-known brand I use is 99% rapeseed oil! Most pesticides also contain chemicals I don't want on my plants. I decided to look at making my own pesticides. I wanted something effective and natural. A bonus is that homemade pesticides are super cheap to make. I had a few requirements. The homemade pesticides needed to be easy to make and apply, and I wanted them to use up some of the herbs and plants I already had in my garden. After tons of testing, I've found a few recipes that fit the bill. Homemade Pesticide Recipes 1. Chilli Pepper Spray This is one of my favourites, as I love to grow chillies and have plenty to go around. It's safe to use on your plants and highly effective. The insecticidal properties of chilli pepper are highest in the ripe fruit, especially in the skin and seed. Chillis act as a stomach poison, antifeedant and repellent to many pests. Ingredients 12 cups of water 2 teaspoons of chilli powder 1 teaspoon of biodegradable dishwashing liquid Method Add the chilli powders, dishwashing liquid, and oil and let sit for an hour. Strain and pour into plastic spray bottles. Application I use this spray when any pest is eating the foliage of my ornamental and edible plants. Don't use this spray unless the plant is being attacked or you see the pests present. Spray on both sides of the leaves; after one or two applications, the bugs will die or leave for greener pastures. 2. Mint, Garlic and Pepper Spray This is my favourite homemade pesticide recipe. It's simple, you can grow the two main ingredients, and it is safe on any plant you eat. Ingredients 3 cups of freshly picked mint leaves 3 heads of garlic with cloves separated and peeled 12 cups of water 2 teaspoons of cayenne pepper 1 teaspoon of biodegradable dishwashing liquid Method Combine the garlic and mint in your food processor and pulse a few times. Bring the water to the boil and add the mint, garlic, and pepper. Boil for a minute, and then let steep overnight. Next, strain into plastic spray bottles and add dishwashing liquid into each bottle. Application I use this spray when any pest is eating the foliage of my ornamental and edible plants. Don't use this spray unless the plant is attacked or you see the pests present. Spray on both sides of the leaves; after one or two applications, the bugs will die or leave for greener pastures. 3. Oil Based Pesticide I use oil-based pesticides when I have an infestation and must disrupt the pest's life cycle. The oil will stick to the pest's body, but more importantly, you want to target the eggs and the young so that as the older pests die, they're not replaced. Over time, the bugs vanish entirely. Ingredients 2 tablespoons of soap 1 cup of vegetable or rapeseed oil 1 cup of water Method Mix the soap and oil in a bowl. Take 3 tablespoons of this mixture and add to a cup of water. Pour this into a spray bottle, shake well, and attack that bug infestation. You can store the excess soap and oil mixture to use later. Application Spray all over any bugs and pests you see. Make sure you spray both sides of the leaves and cover the bugs and eggs as best you can. 4. Citrus-Based Pesticide Next time you eat an orange or two, save the peels to make this simple homemade pesticide. I've been known to freeze skins until I've got enough for a bigger batch. Ingredients Peels from two oranges, lemons etc 2 cups of water 1 tablespoon of dishwashing liquid Method Place the peels in a bowl, pour 2 cups of boiling water over the orange peels, and leave it to soak for 24 hours. In the morning, strain the liquid into a spray bottle and add a few drops of dishwashing liquid before mixing the bottle. This is a fantastic pesticide for soft-bodied pests like slugs, mealybugs, and aphids. 5. Tomato Leaf Pesticide This is an effective homemade pesticide, especially if you grow multiple tomato plants, as I do. Save the leaves as you pinch out the laterals of the tomato plant. It really doesn't get simpler than that. Ingredients 2 cups of tomato leaves chopped Water to cover Method Chop the tomato leaves and place them in a bowl. Cover with hot water and allow to steep overnight. In the morning, strain the mixture into a bottle, and you're ready to spray it on aphids or other pests.

Globally we throw away one-third of all food produced, which accounts for nearly 10% of global greenhouse gas emissions. Studies show that 70% of food wasted in the UK happens at home. The good news is we can all do something about it! The climate crisis may sound daunting, but this guide will empower you to become more sustainable in the kitchen. We can all play our part in making the world a better place. Tackling food waste in the home not only benefits our planet but benefits our bank accounts too. It really is a no-brainer! You can download the guide by following this link

We currently waste one-third of all food and then go and buy harmful chemical fertilisers and pesticides to grow our crops. Seems a bit silly, right? By reframing waste as something useful, we can help save money and the environment. Let me introduce you to composting. What is compost? It's the end product when organic matter decomposes naturally. Most organic matter will break down into compost, but you can speed up the process with some simple techniques below. First, what're the benefits of composting? It improves soil structure Aids microbial activity in the soil Attracts earthworms and beneficial insects Retains soil moisture levels (less watering!) It provides slow-release, organic nutrients This benefits us because: It increases the nutrients within our food It makes our food taste better It helps to protect our plants We can spend less on water, fertiliser, and pesticide It supports nature and biodiversity What can I compost? When creating garden compost, it is generally just plant-based materials used. While meat scraps and pet excrement can, and will, eventually break down, it's not good practice to include these animal-based materials in regular compost heaps as they may contain disease-causing pathogens and parasites. However, if you would like to compost meat and pet scraps, Bokashi (Japanese for 'fermented organic matter') is an excellent method to look into. Three great options are conventional composting, worm composting, and the bokashi system. They're effortless to set up and use, and you can choose whichever suits your living space. Conventional composting The classic. In this case, the bigger, the better, but you can still compost in small spaces. This method is best if you have an outdoor space to add to. This is very straightforward. All you need to do is add roughly a 50:50 mix of green and brown items and wait until it breaks down into a smooth brown compost. What can you put in conventional compost? Green material: Coffee grounds, garden trimmings, prunings, grass clippings, hair, kitchen scraps, rotted manure, seaweed, and tea leaves. Brown material: Cardboard, corn cobs and stalks, leaves, newspaper, shredded paper, pine needles, sawdust, straw or hay, and wood ash. You can also add eggshells, which are neither green nor brown, but add some calcium to the mix. What are the benefits of conventional composting? Reduces the need for chemical fertilisers Increases the success rate of your plants Reduces your food waste and saves money Worm composting I've grown to love this and like to take the worms' dinner of scraps after meal prepping. The worms eat through food matter, progressing through the bin's trays, leaving incredible vermicompost behind. You also get a liquid which can be fed to plants (tomatoes love it) and compost, which can be used on the soil. What can you put into the worm compost bin? Vegetable peelings Fruit and vegetables Waste paper and cardboard Be aware that you can't put cooked food, meat or dairy in the worm compost bin. You also can't put citrus or alliums in as the worms will not like their acidity. It's also worth periodically checking that your worms are happy; if they're clustered in the corners, something is wrong – possibly the pH balance. And if you see any slugs, get them out of there ASAP; they are not the worms' friends. The benefits of worm composting The nutrient-rich fertiliser compost is fantastic for the soil – your plants and lawn will thank you. The 'worm tea' is excellent for house plants and vegetables. It's fun for kids – healthy vermiculture is incredibly interesting to observe. Cheap to set up, and you're helping save the planet. The Bokashi composting system Bokashi is an anaerobic composting system, usually made up of two bins, each roughly the size of a waste paper basket. It uses an inoculated bran to ferment kitchen waste into a rich liquid compost for your plants. When you add a layer of waste, sprinkle it with bran, flatten it down and leave it alone; it might smell a bit pickly when you remove the lid. Otherwise, it shouldn't bother you; if it does, something has gone wrong. Occasionally you'll need to drain off the juice it produces, but that's it. What can you put into the bokashi system? Raw food waste – peelings, vegetable cores, fruit peel Cooked food, including meat and bones Cheese Onions, garlic, chilli Citrus peelings Fat and oil The benefits of having a bokashi system Its compact size – you don't need a huge garden. It can be kept indoors; surprisingly, the bokashi doesn't smell when the lid is on. You might get a slight pickle-esque smell when the bins are nearly full. Make your compost – once your bin is filled, make sure its lid is secure and leave it for at least five weeks to work its pickling magic. After that, neutralise the acid by sprinkling it with garden lime, then dig the contents into your garden soil. Why not consider starting composting at home? You'll be surprised at how little ends up in the black bin, and with all that nutritious compost to hand, your plants will envy the street.

Oxford Real Farming Conference, or ORFC for short, was started in 2010. Unlike the Oxford Farming Conference (OFC), it provides a space for alternatives to our current industrial agricultural techniques. These are often regarded as environmentally exploitative and extractive rather than contributing to regenerating our landscapes. Farmers, scientists, activists, and others gather in Oxford for the 14th time to discuss how we can sustainably produce good food for everyone within a flourishing environment. The OFC labels itself as a conference for agribusiness. While speaking with a journalist who attended both conferences, he discussed the huge corporate presence at OFC, including 10 Mcdonald's representatives. While companies like this claim to champion sustainability and animal welfare, their efforts seem futile toward a truly sustainable world. Yes, free-range eggs, organic milk, and phasing out plastic straws in the UK are steps in the right direction, but we need more radical solutions than this. Within our consumption-driven society, these are mere plasters on the metaphorical grazed knee that is our struggling planet. Our global economic systems have created abundant financial wealth. But is it as rosy as it sounds? We live in an exceedingly unequal society teetering on the edge of extinction. While this view may seem anthropocentric, mine and many others at the ORFC's ideal is to live in harmony with nature so we can flourish together. With farmland accounting for just under half of all habitable land globally, our current methods need to adapt to the challenges of the time, namely worsening soil health, biodiversity loss, and poor-quality food. Gone are the days of industrial agriculture as we must embrace the indigenous knowledge modern humans our slowly forgetting. Regenerative agriculture focuses on improving our natural environment. Instead of extractive and exploitative farming, research shows it is possible to feed everyone globally while farming in harmony with nature. As my first time at the conference, ORFC23 has undoubtedly exceeded my expectations. The gathering of farmers and non-farmers with the shared vision of nourishing both people and planet has been inspirational. There is an apparent demand for a change in the current system. With political inaction, we must take power into our own hands. This can be done in a number of ways, including grassroots action, but also advocating for policy change. I believe the most revolutionary thing we can do is to become more connected to our food in whatever form possible. On a personal level, I'd like to see flower gardens turned into vegetable gardens, more people joining allotments, or conversing over a meal at your local community food hub. However, alongside this, there needs to be better agricultural policy to help farmers to adopt these essential regenerative practices. The Environmental and Land Management Scheme (ELMS) proposed includes the below three schemes. Sustainable Farming Incentive Local Nature Recovery Landscape Recovery While this seems monumental, the government has backtracked yet again. They are now considering returning to giving payments according to farm size, which generally benefits environmentally destructive farming methods. With agribusinesses in bed with big oil and their widespread chemical use, it is difficult to see how they will transition away from this while we witness climate inaction from both the UK government and big oil companies alike. The ORFC was a breath of fresh air. With nearly 2,000 people in person and a further 3,000 watching online from around the world, there is a growing demand for change. I have a renewed sense of optimism after ORFC23 and look forward to seeing what we can do in 2023 ❤️

On a grey winter evening after work, I visited Alasdair, the proud owner of a small-scale vertical farm in an industrial unit just behind Temple Meads Train Station. I rang the bell and, shortly after, was welcomed into his incredible space. Bristol Urban Farms grows herbs, pea shoots, salads and other greens, delivered directly to retailers, greengrocers and restaurants around the city. Benefits Using 90% less water than conventional farming Far fewer food miles with full supply chain transparency A personal relationship between grower and customer Contributing toward a stronger local economy Alasdair’s farm uses renewable energy to power the lights, 90% less water than conventional agriculture and, within just a few weeks, produces incredible quality, nutritious and delicious locally-grown food from a warehouse in the middle of the city! There are very few food miles, a much shorter supply chain, and better relationships between growers and customers. ‘To get this far, it’s been a huge amount of trial and error. I started by absorbing as much information as I could from online blogs, books, research papers, and YouTube videos. Then I began to put feasibility models together to see if I could run profitably based on the data I had collected. It was finally time to grow, which is when things got challenging. I am still experiencing challenges today, trying to get things perfect for the plants.’ 'My motivation is that I really want to see a more sustainable future and help to build this. Through learning to develop the vertical farming system, I found my passion for engineering and, of course, growing things!' It was so refreshing to meet yet another enthusiastic young entrepreneur in the Bristol food scene. After showing me around, we sat on his new sofa in the makeshift office space. I was excited to hear more about his business, so we discussed his vision for the future. We talked about decentralising our fresh produce supply chain. Instead of produce being shipped thousands of miles, customers can enjoy it at its best by being grown right on their doorstep. This ensures that the produce is eaten at its very best while supporting small businesses. Spending your money with companies like Alasdair's supports the local economy rather than siphoning it off to multinational corporations. This can only be a step in the right direction towards more local and resilient food supply chains. Hopefully, one day soon, we can forget the woes of empty supermarket shelves due to global pandemics and international conflict. I was dubious about vertical farming at one point. I still firmly believe it is essential we don't lose focus on important sustainability metrics such as biodiversity and soil health in the pursuit of low-carbon futures. However, while vertical farming shouldn't completely replace traditional farming, I think this can be an important piece of the puzzle for providing fresh produce to people within our cities and urban environments. If you enjoyed reading this, you can check out my other blog posts here, recipes here, and keep up to date with my Instagram here

For the third instalment in our Fight Festive Food Waste blog series, Alex from 50 Ways to Cook and Emily from the Sustainable Food Society have had fun creating some leftover recipe ideas for you! One of our favourite parts of hosting Christmas dinner is all the leftovers; there's so much fun that can be had with all this food! A recent survey by Waitrose found that over half of shoppers overbuy during the festive period resulting in 13% of food being thrown in the bin. More than a third of shoppers confessed to being unsure of how to use up certain leftovers, with sprouts, cheese and cranberry sauce topping the list of tricky foods. Not only is perfectly good food getting thrown away, but also the resources used to grow it and the money you bought it with! In this blog post, you'll find some super simple recipes which will hopefully help you to waste a little bit less food this Christmas. And remember, it's not all about perfection. Relax, enjoy yourselves, and use these recipes to inspire some kitchen creativity this Christmas! If you have lots of leftovers, it might be worth freezing some of them straight away! Check out our previous blog post for freezing tips. Skip to recipes: Loaded Potatoes Bombay Roast Potatoes Gnocchi with Pesto Boxing Day Toasties Roasted Vegetables Homemade Stock Cubes Poached Pears Mince Pie Brownies Roast Potatoes → Loaded Potatoes Everyone loves potatoes, but over Christmas, you might have had rather a lot of roasties. If you have any leftovers, you can either freeze them for once your penchant for potatoes returns or turn them into a new and exciting dish! Ingredients: Leftover spuds Leftover cheese Whatever other toppings you have (I’m thinking any leftover meat, cranberry sauce, gravy etc.) Method: Layer potatoes on a roasting tray and cover with your chosen toppings Generously grate any leftover cheese from your Christmas day cheeseboard over the top Whack under the grill until the cheese has gone all melty, bubbly, and golden and ensure your spuds have heated through nicely If one recipe to spice up your spuds wasn’t enough, you’ve got to try these seriously tasty taters below: Roast Potatoes → Bombay Roast Potatoes Ingredients: 1 onion, sliced A nob of ginger, finely diced 3 garlic cloves, minced 1 large Green chilli, finely diced ½ a tin of chopped tomatoes A handful of coriander, stalks and leaves separated A splash of vegetable oil 1 tsp cumin seeds 1 tsp mustard seeds ½ tsp turmeric 1 tsp ground coriander 1 tsp ground cumin ½ tsp garam masala A pinch of chilli powder Leftover roast potatoes Method: Add your onions, chilli, and finely sliced coriander stalks to a saucepan on medium heat and cook for 5 minutes until starting to soften. Then add your cumin and mustard seeds and toast for a couple of minutes until fragrant. Next, add your ginger, garlic, and ground spices and fry on a low heat for another few minutes until fragrant. Then add your tinned tomatoes and stir well. Top up with water and let it simmer covered for about 10 minutes on medium-low heat. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve. Leftover Potatoes → Gnocchi with Pesto This is another great way to use up spare potatoes and flour and is great if you want a little break from Christmas food. It can also be really fun to make with kids. You can easily jazz these up with any herbs or greens you have lying around by making a simple pesto! The classics include basil, but I also love to use up broccoli stalks, carrot tops, leftover herbs and kale this way! Let the contents of your fridge guide you. Sauteed garlic mushrooms? Yes, please! Ingredients: 1kg floury potatoes, peeled 100g plain flour Method: Add the potatoes to salted boiling water for 10-15 minutes until soft (test with a knife). Strain the potatoes and mash them until they are lump-free Make a hollow in the potatoes and add some of the flour. Using a fork, combine the flour mix, adding more as necessary but as little as possible to keep the lovely flavour of the potatoes. Top tip: the less you work the dough, the lighter it’ll be! On a floured surface, roll out the dough into sausages about 2cm thick. Pinch into little pillows about 3cm in length – this is your basic gnocchi. Now gently roll each piece down the back of a fork to add grooves, which will help your sauce to stick Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface, they’re ready. Remove with a slotted spoon and toss with melted butter Any Leftovers → Boxing Day Toasties There’s nothing better than a deliciously oozy toastie on Boxing Day. I might even go as far as to say it's better than Christmas dinner itself. You can really cater to your own preferences here by using your imagination. An absolute winner for me is turkey, cranberry sauce and cheese. You could also do ham, chutney, bacon, tomato and mustard, or turkey, sprouts, stuffing and bread sauce! Fun extras to help you get creative include: chutney, cornichons, spring onions, chilli flakes, or even parsnip brings a delicious flavour! The tricks to a fabulous toastie are: Lightly butter the outside of the bread Allow your toastie maker to get up to temperature before putting the sandwich in Try not to open the toastie maker during cooking Don’t slice your bread too thin Leftover Veg → Roasted Vegetables If you’re overwhelmed with vegetables, roasting them is the perfect way to use them! It doesn’t matter if they’re looking a little sad, as this will give them a delicious new lease on life. Ingredients: Literally any veg Salt, oil and seasoning of your choice Method: Cut your veg into bite-size pieces Toss them in olive oil, salt, and your favourite seasoning Roast them at 160-180 degrees Celcius for around 45 minutes or until nice and golden Leftover Gravy → Homemade Stock Cubes Gravy can be hard work to make, and it’s not easy to repurpose it into leftovers. So, don’t repurpose it! Reduce it down to use again in any future dishes, such as casseroles, stews or pies to add some extra flavour without any hassle! It’s easy. Keep your gravy on the stove reducing down until nice and concentrated. Once your gravy has cooled, pour it into ice cube trays and freeze. These frozen cubes can then be used when you need them by adding them straight to your cooking! Leftover Wine or Juice → Poached Pears Poached pears feel really luxurious but are also a very simple yet healthy dessert - the perfect antidote to all that Christmas food! You can poach pears in vanilla syrup, wine, or even leftover fruit juice! Ingredients: 4 pears, peeled, halved and cored 750ml pressed apple juice 1 cinnamon stick OR 750ml orange juice 1 tsp vanilla extract 1/2 tsp nutmeg 1/4 tsp ground ginger 2 tbsp lemon juice 20g greek yoghurt Optional: chopped nuts, e.g. pistachios Method: 1. Put the pears in a saucepan with the juice and other ingredients. Bring to a boil, then turn down to a simmer and poach for 15 minutes. 2. Remove the pears. Then, boil the liquid for 8-10 minutes until thick and syrupy. 3. Mix 2 tbsp of the reduced liquor with the greek yoghurt, then serve with the pears. 4. Serve sprinkled with chopped nuts, and use more cooking liquor as a sauce. Stale Mince Pies → Mince Pie Brownies We can also confirm this recipe from BBC Good Food is GENIUS. Think gooey, indulgent brownies with bites of actual mince pie dotted throughout. If you like these blogs, you can also subscribe to receive occasional updates from me below. You can also check out Emily's version of the blog here!

I first heard about fermented foods a few years ago when the connection was made between gut health and mental health. I was in a bit of a rut and decided to incorporate these funky fermented foods into my diet. Unfortunately, most of these foods that line the shelves in supermarkets are mass-produced and pasteurised and don't contain any of the beneficial lactobacillus bacteria. If you want to buy the real deal, your best bet is to locate it in a health food shop where a small jar could cost you upwards of £6. As a student with a limited budget, I refused to pay this and started to make my own. 1. It's cheap How much does a cabbage cost in the supermarket? I paid 52p the last time I made some kimchi. While I recommend investing in organic fruit and veg, this is an unaffordable luxury for some. Either way, you'll end up spending far less than pre-prepared ferments. The only ingredients you need for basic fermentation are water and salt! 2. It's easy All you need is water and salt; I hear you say? Yep, it's true. Well, and something to ferment, of course. The technique varies depending on what ferment you'd like to make, but for most fresh fruits and vegetables, all you need to do is mix salt into water, submerge your produce, and wait! You don't need special equipment, just a container with a lid. I like to use glass jars, but you can use ceramic or plastic containers too. 3. It's fun There's nothing I enjoy more than the process of fermentation. While you can stick to the basics and make the simple fermented cabbage dish, Sauerkraut, this is just the tip of the iceberg. There's so much more to fermenting, and although I've now been doing it for over a year, I have barely scratched the surface. I've just purchased The Art of Fermentation by Sandor Ellix Katz, my bedtime reading for the next few months! Fermenting is also a great way to teach children about how incredible food is and to get them in touch with nature. There's so much to learn here! 4. It's healthy Fermented foods contain living bacteria, the original probiotics. The fermentation process creates enzymes that pre-digest foods, making nutrients more bioavailable. These are by no means a magic cure, but regularly consuming fermented foods is an easy and delicious way to introduce essential vitamins, minerals, digestive enzymes, and amino acids into your diet! 5. It's sustainable This is a great way to use any excess produce before it goes off. By fermenting foods, they can store for years which can help you reduce your food waste, as fruit and veg are some of the most commonly wasted foods!

Christmas can be expensive at the best of times. However, with the cost-of-living crisis going on at the moment, saving money is on everyone's radar this festive season. If you still need to read our previous blog post on how to save money by reducing your food waste, you can check out the amazing cost-saving benefits here. Once you've seen how much money you can save, you'll realise reducing your food waste is a no-brainer! This second blog post in the Fight Festive Food Waste Series, delivered to you by Alex from 50 Ways To Cook and Emily from The Sustainable Food Society, will answer some food waste-reducing FAQs. You can check out our previous blog post, which details how to prepare for success this Christmas! Skip to questions: Question 1: How do I store mince pies properly? Question 2: How should I store my Christmas vegetables? Question 3: What is the best way to store an open bottle of wine? Question 4: What is the difference between best before, use by, and sell by dates? Question 5: How long are my leftovers safe to eat? Question 6: I need more space in my fridge this Christmas. What foods can I store elsewhere? Question 7: Which foods should I not take out of the fridge to create room? Question 8: Can I freeze it? Question 9: How long is defrosted food safe to eat? Question 10: How can I make sure Christmas day runs smoothly? Question 1: How do I store mince pies properly? Mince pies don't need to go in the fridge. Save space for your vegetables and store your mince pies in an air-tight container. If they're a little soggy, pop them in the oven for 10 minutes to crisp up and enjoy! They can also be stored in the freezer if you can't finish them all! Question 2: How should I store my Christmas vegetables? Onions (with the exception of spring onions) are best kept in a cool, dry, and dark place. We like to keep ours in a reusable cloth bag! Potatoes and other root veg will store up to three times as long in the fridge - up to three or four months and don't need to be kept in air-tight containers. We recommend you keep cooked potatoes in the refrigerator for two days. While raw potatoes don't freeze very well, the good news is that leftover roast and mashed potatoes will store in the freezer for up to three months! Brussels Sprouts last the longest when kept on the stalk. However, ready-prepared ones last best in an air-tight container kept in the fridge for two weeks. A great way to store sprouts for up to six months is to blanche in boiling water for four minutes and refresh them in ice-cold water. Freeze overnight on a baking tray before placing in an air-tight container for long-term storage. Fruit actually stores best in the fridge, believe it or not! But watch out for bananas and pineapples - they're best kept on the side or in a cupboard. Salad is best kept in an air-tight container in the fridge. But be sure to remove excess moisture with a towel or salad spinner to prevent it going soggy! You can place a paper towel in the bottom of containers to absorb any excess moisture you may have missed. By preventing your salad leaves from going soggy, this will help to reduce your food waste and save you money! Question 3: What is the best way to store an open bottle of wine? You can put the cork back in and store it in the fridge for a couple of days to keep it fresh. After that, we recommend using it for cooking. You can buy reusable 'corks' with vacuum pumps, which suck the air out of the bottle to prevent oxidation. You can also achieve the same effect by pouring the remaining wine into a smaller bottle to slow oxidation. Question 4: What is the difference between best before, use by, and sell by dates? Best before dates refer to the quality of the food. Items will be at their best before the date given but are still safe to eat once it passes, often long after this date has passed. Use by dates are about the safety of the food. We recommend not consuming food after these dates as some food may appear safe to eat but could still lead to food poisoning. Use your discretion here but be careful! Display until/sell by are just for the retailer's attention. The more time you spend getting used to the different labels, the more confident you will feel. By getting accustomed to using best-before labels as guidance, you'll realise just how much edible food you can save from the bin! Question 5: How long are my leftovers safe to eat? According to Love Food Hate Waste, leftovers can be eaten within two days or frozen for at least two months. These are often underestimated but again, use your eyes and nose! Check out some recipes here. Question 6: I need more space in my fridge this Christmas. What foods can I store elsewhere? Bread is often stored in the fridge to make it last longer. However, this actually makes it go stale much quicker! It's best kept in a cool, dry place in its wrapper. If you also don't go through loads of bread like us, we love to store it ready sliced in the freezer and take it out when needed. You can defrost or toast straight from frozen. Potatoes, carrots and other root veg can be kept in a cool, dark place to make room for the other Christmas goodies. Your kitchen cupboards or an outdoor shed (if you live somewhere cool) will work. While best kept in the fridge, these will last out of the fridge for up to a week. Store-bought condiments that have been commercially processed, including jam and chutneys, can be stored in cool, dry places out of the fridge for up to six months. However, homemade or 'natural' products should be kept refrigerated. Cheese can sit at room temperature for anywhere from four to six hours before you use or serve it. Eggs can be kept out of the fridge, but only if you live in the UK or Europe – check out this link for more info. Chocolate is one of those things some people insist on keeping in the fridge. While some may prefer it cold, keeping it out of the fridge in a cool, dry place is absolutely fine. Butter keeps longest in the fridge. It is safe to store salted butter out of the fridge for several days to a couple of weeks as long as it's kept away from heat, light, and air. However, whipped or raw butter should always be kept in the fridge. Question 7: Which foods should I not take out of the fridge to create room? Fruit juice, which quickly ferments (and not in a gut-healthy way!) outside the fridge Sauces with cream or dairy, such as brandy butter and mayonnaise Question 8: Can I freeze it? Before throwing food away, ask yourself if you can freeze it. You can freeze stuff safely right up until its use-by date. You can freeze most food. This includes raw and cooked meats, fruit, potatoes (after boiling for five minutes), grated cheese, and eggs. The bonus is that freezers are cheaper to run if they are full (make sure your ice cube trays are full!). Question 9: How long is defrosted food safe to eat? Once food is defrosted, you must eat it within 24 hours. Previously cooked and frozen meat should only be reheated once. However, you can safely cook defrosted meat into a new meal and freeze it for another day. Question 10: How can I make sure Christmas day runs smoothly? Preparing for the big day is a great way to take the pressure off on Christmas morning. You can make ahead and freeze the following Christmas dishes: red cabbage, pigs in blankets (sausages wrapped in bacon), mince pies, stuffing balls, and cake. This means all you need to do is heat things up ready for lunchtime - easy! However, make sure that if you have previously frozen something not to refreeze it. If you're enjoying these blogs and recipes, you can subscribe to my mailing list to receive occasional updates and my monthly newsletter below! You can also check out The Sustainable Food Society by clicking here.

Contents Three food waste tips for before the festivities begin Our favourite recipes to reduce food waste 1. Soup 2. Breadcrumbs 3. Dehydrated fruit 4. Frittata Stale mince pies piled on the sides, the fridge stacked with bowls of leftovers, and the food waste bin overflowing despite having more to throw away… Does this sound familiar? Well, you’re not alone! Over 30% of Brits say they have more food waste at Christmas than any other time of year (1). Each year we throw away the equivalent of 4 million dinners over the festive period, including 263,000 turkeys and 11 million roast potatoes (2). Emily from The Sustainable Food Society and myself are on a mission to help you save money AND reduce your food waste this winter. That’s why we have decided this is the perfect opportunity to team up and deliver this Fight Festive Food Waste campaign! Check out The Sustainable Food Society for your own personalised sustainability assessment or find out more on their Instagram 🤠 During the series, you’ll find out how to: Save up to 18% on your December food bills Reduce your food waste Reduce the stress of the post-party clean-up Have a cleaner kitchen Plus, we’ll share loads of our favourite recipes and tips and tricks to help you keep your festivities environmentally friendly. The festive period can be expensive: having family or friends round for dinner, buying last-minute secret Santas, and going on unplanned pub trips all add up, especially during the cost-of-living crisis. The good news is that reducing your food waste is a great way to save money. In the UK, the average household throws away a whopping £780 each year (3). Therefore, reducing the amount of food you throw away by getting creative with leftovers, or (even better) buying only what you need, can save a significant amount! As well as having a little more cash, fighting food waste is a great way to reduce the environmental impact of your diet. Globally, we waste around one-third of all the food we produce (4), and in the UK, 70% of this waste is from households (5). This means that each of us can make a massive difference by tweaking our habits at home: we don’t need to wait for supply chains to change or for government policy. If we ate all the food we produced, rather than throwing one-third of it in the bin, we could cut global carbon emissions by a whopping 10% (6). That’s a pretty great Christmas present for Mother Nature! Three food waste tips for before the festivities begin 1. Check the temperature of your fridge and freezer Your fridge should be between 0 and 5 degrees Celcius, and your freezer should be at or below -17 degrees Celcius. This will ensure your food remains fresher for longer! 2. Know your calendar and only buy what you need December can be a busy period, so planning your meals is a great way to know how much food you’re going to need. Create a shopping list and do your best to stick to it. It may be tempting to stock up on all the Christmas offers, but this often ends with a lot of food getting wasted! 3. Make room for your festive feasting: clear space in your fridge and freezer Before the Christmas period, make some space by clearing out your fridge, freezer and cupboards. Not only will this give you lots of space to play with during the Christmas period, making post-party clean-ups much easier, but it will mean you need to buy fewer meal ingredients in the coming days! Earmark the coming Monday and Tuesday nights in to eat those frozen meals. This is the perfect time to get creative with those extra tins of beans in the cupboard and be ruthless with those jars which have lived in the fridge all year. You can check out this three-bean chilli recipe here! Here are some of our favourite recipes to help you use things up: Soup The perfect way to use up random vegetables. You can even chuck in leftover meat, pasta, rice, or even beans and lentils. I love having some in the freezer on standby to have with a thick slice of crusty bread with a generous spread of butter. A perfect winter warmer! I recently got myself a magic bag on TooGoodToGo from my local fruit and veg shop. Amongst other things, I received a cauliflower, a parsnip, and a bulb of fennel. I washed it all before roasting it in the oven with 2 onions and a bulb of garlic. I added this to some of my veg scrap stock along with some salt, pepper, white wine vinegar, and a dollop of mustard. You can follow this recipe and replace the pumpkin for whatever ingredients you fancy! Got leftover bread? Did you know over 20 million slices of bread are thrown away each day in the UK alone. Instead of throwing your money in the bin, put a tray of any stale bread into the oven with your dinner to dry it out before adding it to a food processor to turn it into breadcrumbs, which can be stored in the freezer. This is the PERFECT preparation for your Christmas stuffing. Just mix the breadcrumbs with sauteed onion, celery, sage, salt, pepper, and a little gravy or stock to moisten it. You can also add nuts and dried cranberries (whatever you have in the cupboards) before baking in a covered dish at 180 degrees Celcius for 30-45 minutes. How about extra fruit? I’m a huge fan of dehydrating fruit. This removes all moisture from your food which allows for long-term storage. You can add your dehydrated fruit to baked goods, granola mixes, or for an easy snack on the go! You can either use a specially made dehydrator for this or your oven. Check out my blog post for more on dehydrating here. Frittata Do you have an abundance of eggs and veg? When I rely less on recipes and more on cooking methods, I find I waste much less food and worry less about what I’m going to eat for dinner. I keep my cupboards well stocked with essentials, and for me, eggs are included in this. All it takes to make a frittata are eggs and vegetables. My favourite combinations include potatoes, onions, mushrooms, tomatoes, and peppers, but you can use anything! Method: Prepare the vegetables. If using potatoes, I’d slice these into 0.5cm slices and fry them until golden on one side. Then flip them over to brown the other side. Add your other veg here. I always add sliced onions and other sliced vegetables and salt generously. Add your eggs to a bowl, the quantity will vary according to the size of your pan, but for me, 10 eggs work well. Beat until well mixed. I add my cooked vegetables to the egg mixture, along with a generous handful of cheese. Once well mixed, add the mix back into a warm pan on the hob and cook on a medium heat until the edges lift away from the pan. Then whack under the grill to finish cooking for 5-10 minutes until the top is golden. If you’ve got a suitable oven-proof pan or dish, you can also bake your frittata for 15-20 minutes at 180 degrees Celcius. References https://www.respectfood.com/article/how-much-food-goes-to-waste-during-christmas-and-how-can-we-prevent-it/ https://www.zerowasteweek.co.uk/zero-waste-christmas/ https://wrap.org.uk/resources/report/wrap-food-loss-waste-research-summary-report https://www.wfp.org/stories/5-facts-about-food-waste-and-hunger https://www.ons.gov.uk/economy/environmentalaccounts/articles/areviewofhouseholdbehaviourinrelationtofoodwasterecyclingenergyuseandairtravel/2021-11-01 https://wrap.org.uk/media-centre/press-releases/wasting-food-feeds-climate-change-food-waste-action-week-launches-help Don't forget to check out The Sustainable Food Society and their blog post here!

Growing up, I have vivid memories of my dad tending to the garden and my mum preparing meals for the family. I'm sure it was this which sparked my interest in cooking with the freshest ingredients possible. I spent a lot of time in nature with friends and family and was taught to respect the beauty of our surroundings. Without it, we wouldn't be able to support ourselves. From the materials our houses are made from, to the food we eat, the majority of what we consume comes from nature. I'm currently studying for an MSc in Sustainable Development and created 50 Ways to Cook during the pandemic. It was originally intended to document my cooking and to cure that lockdown boredom, however, it has since evolved. Now I aim to inspire more people to get into the kitchen and cook mindfully, thinking about the ingredients they use and where they come from. My love for food and sustainability have become intertwined during my studies and I hope to encourage you to get in the kitchen, understand where your food comes from, and learn how we can make more sustainable choices when it comes to what we eat. I want to play my part in recovering from the climate crisis and I can best do this by helping transform our global food systems. We must work to equitably support our communities while working with nature to ensure its longevity. 50 Ways to Cook is still a work in process but I am to create resources (think recipes, guides, blog posts etc.) on how we can achieve this together. ​

In this blog, I share how collaboration at different scales helped us to tackle the Covid-19 pandemic and questions why we haven’t done more of this before in pursuit of the Sustainable Development Goals (SDGs). This was originally written for UKSSD back in 2020, but I believe that collaboration is essential in resolving the current climate crisis, as it was in responding to the pandemic. 1. Introduction 2. Working together at a global scale 3. Focusing on community impact 4. Future collaboration 5. Other blog posts Covid-19 altered how we live our lives for the foreseeable future, and many businesses responded positively to this. A lot of the success stories during the pandemic have occurred where businesses worked together to achieve a common goal. For example, the partnership between industry leaders AstraZeneca and the University of Oxford enabled the global development, manufacturing and distribution of a Covid-19 vaccine. If businesses learn anything from Covid-19 it should be that by working together, with a shared goal, the benefits to society and the environment can be much greater than what can be achieved alone. The SDG's can form the basis of these shared goals given their global and national relevance, as Sarah George wrote, they ‘provide a ready-made formula to build a green future that is just for all’. Working together at a global scale While political leaders put their countries on lockdown, scientists did the opposite; we saw global collaboration on a huge scale. There were many experts across the globe simultaneously focused on finding a vaccine. The Global Initiative on Sharing Avian Flu Data (GISAID) does exactly what its name suggests. It allowed scientists to share virological data before formal publication to solve one of the biggest problems faced across the world in my lifetime. Increasing the amount of sequence data available provided crucial information to scientists around the world about the origins of coronavirus, revealing how the virus changes over time. These global scientific partnerships important in responding to Covid-19, but there was a wider lesson to be learnt here. The influenza research community successfully benefitted from pre-competitive collaboration. Communities and other sectors must take note and start collaborating too. It is increasingly important that businesses which normally compete now work together to achieve more. Focusing on community impact Collaboration also occurred on a much smaller scale and has shown the adaptability of many smaller businesses. London-based recycling service First Mile partnered with local farms and garden centres, and plant-based chemical company Delphis Eco during the pandemic. By using their ultra-low emission fleet of vans to deliver produce, they divert perfectly good produce to Londoners which would otherwise be wasted. Furthermore, all profits from their Plant Pack initiative are donated to NHS Charities Together. It should come as no surprise that smaller local businesses made significant changes to their operations during the pandemic. They are often deeply rooted in their communities and understand local needs. The plethora of business partnerships and community volunteering that emerged in response to the pandemic was a major contributor to the social change that is needed in pursuit of the SDGs. Collaboration has proven an important tool in our ability to function during a global pandemic, we must sustain it Humans have always been and continue to be a successful species due to our innate ability to work together for the collective good. Throughout history, we have seen many examples of collaboration that have allowed us to reach otherwise unachievable goals. We have just celebrated the 75th anniversary of Victory in Europe Day which marks the day that the Nazi's surrendered. This would not have been possible if the allies were not in fact allies. Good partnerships have the ability to use the limited resources we have to achieve more: we could have a greater impact, greater sustainability, and increase value through the collaborative advantage they give us. During the global pandemic, we saw communities working together better than ever, whether the global scientific and health community or local businesses. We must find ways to learn from this openness and adaptability to sustain the benefits of collaboration after the pandemic. Thank you for reading until the end. You can also check out my other blog posts on my new chef job, dehydrating food, reducing food waste, and sustainable food systems

I am completing my dissertation towards an MSc in Sustainable Development at UWE Bristol. I am exploring the coping strategies that UWE students have adopted in response to the current rise in food prices, and I am looking for current students to have a 15-minute chat about this. If you're happy to help, I would appreciate it if you contact me on my uni email below! alexander2.montgomery@live.uwe.ac.uk With food prices up 14.6%, everyone is feeling the cost-of-living crisis. Research indicates that price is the most important factor for students when choosing food (Alvarez, et al. (2019). While there are bodies of research on other societal groups, there is a gap in the research on UK students. Research conducted on student populations within American higher education institutes showed that the prevalence of food insecurity on US campuses was as high as 89.6% (Lee, et al. (2018). However, 30 out of 43 studies in this narrative review were based in America, with none in the UK. My research aims to fill this gap by understanding students' coping strategies in response to rising food prices. I have chosen to collect qualitative data for my study as having conversations will help to understand the nuances of students' individual experiences.

I want to preface this blog post by saying that this discussion is from an environmental standpoint. It won't discuss the ethics behind eating animals as this isn't a field in which I currently feel well-informed. However, I will delve into it in the future and explore these thoughts in a separate post. Our diet has been a hot topic for a while now. We seem to have identified ourselves by our dietary choices. These choices are very personal to us, and we shouldn't be made to feel bad about them. Some of us identify as vegans, some pescatarians, and others as meat-eaters. No matter which category we fit under, most of us share the same ideology - having a deep-rooted care for nature and our living environment. Over lockdown, when some of us were fortunate enough to spend more time outdoors, I think we benefitted from and enjoyed what nature has to offer. Going on walks around our local parks, listening to the birdsong, and being more present. I would love to welcome these changes within society. I think one way in which those fortunate enough to make choices around their diets must adopt a more sustainable diet to ensure we preserve nature. However, I appreciate this isn't accessible to all due to insufficient time, money, or know-how. We can also apply the rhetoric of identity to many other views on life: our political standpoints, our sexuality, and our ethnicity. By pigeonholing ourselves within these different groups, we are identifying our differences. However, this makes us forget what we all have in common—our humanity. I believe we are all fundamentally the same good people who want to do what's right, but it is often difficult to do what is 'right' within our current system for many reasons. I grew up eating meat, and I currently eat meat. However, this hasn't always been the case. I tried going vegan for six months a few years ago and found that my health suffered. I don't know exactly why this was, but I feel better when animal products are part of my diet. I don't believe that eating meat makes me a bad person. I agree with plant-based diets. I think with the evidence out there, it is vital that we try to reduce the quantity of meat we consume. There are so many metrics by which we can measure the sustainability of our food, from the amount produced to land and other resources required, to greenhouse gas emissions, to name a few. However, the evidence shows that a diet high in fruits and vegetables is good for us. I don't think we need a world full of perfect vegans. We need a global community of imperfect people doing their best to reduce meat consumption. I don't see our global community completely going vegan, so we also need to farm the meat we do eat using more sustainable practices. By this, I mean in a way that isn't so damaging to the environment we rely upon for our survival (ecosystem services such as oxygen production, carbon dioxide absorption, and cultural/leisure activities). We also need to rethink our attitudes toward food waste. Food is essential to life and seems to be a miracle of nature, so how can we waste this stuff? If you'd like to read more about food waste, you can check out my previous blog post here. As always, I'd love to hear your thoughts on what I have discussed here, so feel free to contact me here or leave a comment on this post. I hope you have an amazing day ❤️

I used to work as an engagement manager for Compass Group, delivering food, nutrition, and sustainability workshops to primary school pupils. I found astonishing the number of children who didn't understand where our food comes from. The majority of people interact with food within a supermarket. On the one hand, they are great as they allow us to go into one space, buy everything we need, and carry on with our busy lives. But all we see is the final product wrapped neatly in plastic on a shelf. There is such a disconnect between our food systems and the consumer. I have heard children asking parents if the chickens on the farm were the same as the chicken on the supermarket shelf. I've also heard children asking where vegetables come from. Considering we all need food to sustain ourselves, I find it pretty wild that we eat this stuff without thinking about where it has come from. Where does our food come from? The soil. Soil systems are one of the richest ecosystems on Earth. One square meter of the stuff may contain hundreds of thousands of animals across thousands of species. Naturally, most crops, trees, and plants rely on fungi to gather minerals (nitrogen, phosphorus, etc) and moisture from the soil in return for carbohydrates and lipids made by plants via photosynthesis. This mutually beneficial, symbiotic relationship is as old as the first land plants. However, our food system's industrialisation has replaced these natural processes with chemical fertilisers. George Monbiot brilliantly summarises what we need in his book, Regenesis: Feeding the World without Devouring the Planet. "Agroecology means not only farming more sensitively, with fewer chemicals, less use of machinery and more reliance on natural systems but also changing the relationships between farmers and the rest of society. It means creating food networks that aren't dominated by seed and chemicals companies, grain barons or supermarkets, but are independent and self-organised." While people are keen on this shift, George also says, "Small farmers around the world are seeking such solutions and have come together to build a global agroecology movement. But they lack the government support and funding Big Farmer has enjoyed. One paper found that the UK spent £6 billion of foreign aid across 7 years on conventional farming projects, provided no funds for projects whose main focus was the development or promotion of agroecology." What we need is radical change now. We must shift away from our chemical-dependent, destructive farming methods towards localised systems focused on improving biodiversity and soil health. What's the best way to do this? I'm sure it's not a one-size-fits-all solution - but I will contribute towards this change by educating and creating discussion around these critical topics. You can read about how beans and other legumes can benefit both people and planet here. If you'd like to learn more about what you can do as a consumer of food, please check out my other blog posts on food waste and eating meat, and maybe give one of my recipes a go ❤️

I was the lucky recipient of the parcel pictured below. Now to the untrained eye, it may not look particularly exciting. But what if I told you it contained not one, not two, but SIX, yes, six jars of organic beans from Bold Bean Co? My three tips for eating more sustainably Beans and other legumes are the ultimate source of sustainable protein I could see they’d put sustainability at the heart of their operations, so I contacted them because I was excited to learn more about the brand and the product. I certainly wasn’t disappointed. I’ve already turned down a few companies who have been keen for me to promote their products because their values didn’t align with mine. However, I rigorously questioned Bold Bean Co about the sustainability of their products, and they passed with flying colours. Their sustainability credentials are excellent and align very well with my ethos. My three tips for eating more sustainably include the following: 1. Reduce food waste 2. Eat less meat 3. Eat better meat These delicious beans are an excellent meat substitute, providing essential proteins and nutrients to keep you going throughout the day. Oh, did I say they’re delicious? They’re sourced from organic farms in Europe to ensure the tastiest beans possible while protecting the environment and avoiding the aviation industry for their transport. Beans and other legumes are the ultimate source of sustainable protein. But why? 1. They are a delicious and natural alternative to eating meat. Studies show that consuming less meat is better for the environment! 2. Not only are they better for the planet, but research suggests that people consuming a diet high in beans live longer and healthier lives! 3. Legumes fix nitrogen from the air, bypassing the need for nitrogen fertilisers and reducing their carbon footprint by half. They also replenish the soil. Pretty handy, seeing as 40% of arable soil in the UK is at risk of erosion (you can read more about the importance of soil here) Check out my homemade Bold Baked Beans recipe, or check out the Bold Bean Co website for more inspiration!

A shocking 26,082 tonnes of food goes to waste every single day in the UK. If you were to split this between all the adults in the country, this would mean the average adult throws away around 500 grams of food per day. Food-sharing apps are popping up everywhere. These apps promise you discounts on food at the end of the day, which would otherwise have been thrown away. With food prices increasing seemingly daily, not only is this a huge win for your wallet, but also for the environment! TooGoodToGo With over 40 million users, 500 schools, and 75,000 businesses using its platform, Too Good to Go has significantly helped to reduce food waste! After downloading the app, you can connect with many of their favourite local restaurants and receive a bag of meals or basic ingredients at a fraction of the regular price. So you can save money, eat delicious food, and help the planet! Olio Olio is at the top of its game when it comes to wasted food. Instead of local bakeries discarding products like bread and bagels, they are picked up and posted on Olio. After starting in 2015, the project now has nearly 5 million participants in 50 countries who have shared over 27 million portions of food! Many app users have incomes below the poverty line, making it philanthropic and food-waste-friendly. In addition to sharing food, Olio users can also share other household goods. The wonders of sharing The sharing culture has become necessary in how people provide and access services in recent years. It's helping to bridge the gap between those with an abundance and those with significantly less. It's also an excellent way to forge meaningful connections, as we can share new experiences through food and family. Whether companies are looking for ways to reduce food waste or families are looking for cheaper food, food-sharing apps can help bring communities together. Do you all have any favourite food-sharing apps? Let us know! If you would like to read more about food waste, you can check out my other blogs on the topic by clicking here!

Many of the amazing things we eat and drink today are the result of fermentation. From cheese and wine, to kimchi and soy sauce. Whats not to like? While the resulting products vary widely, they are all created through the same process of microbes breaking down food and producing new and exciting flavours. This guide focuses on the Lacto-fermentation of fresh fruits and vegetables which is a remarkably simple process, requiring only salt, something to ferment, and water. This guide has been informed by The Noma Guide to Fermentation by Rene Redzepi & David Zilber and The Art of Fermentation by Sandor Ellix Katz. You can download the guide by following this link

I want you to try something. Take a moment to pause, shut your eyes, and try and imagine a future without cooking. If you're like me, it sounds pretty miserable, right? It's just as dull as imagining a future without music, art, or film. All these beautiful things make life a bit more interesting. Attest's UK future of food & drink report revealed that for 34% of Millennials, not having enough time to cook a good meal is one of their biggest daily challenges. Are we really too busy to cook ourselves a delicious meal? And why do we view this as some grand act of self-care in today's society? With everyone leading busy lives, businesses have capitalised on this with the invention of fast food and ready meals. We have lost connection with our food, from where it comes from to how we prepare it. I have many unforgettable memories of preparing and sharing meals with friends and family and even forming new bonds with people. The art of cooking has many benefits, from improved nutrition, saving money, and learning new skills. There is also a lot of research on the mental health benefits associated with cooking (Conner et al., 2016). I find cooking quite meditative, helping to calm my mind after a busy day. Once you get into the habit of cooking, not only do you benefit from this daily creative activity, but it also helps to boost your focus and self-esteem. I feel a much greater sense of satisfaction when I sit down to a plate of home-cooked food as opposed to a ready meal or takeaway, and I couldn't imagine my life without it.

What does it mean to eat a sustainable diet? The information out there is so confusing, and with the current cost-of-living crisis we're all experiencing, it's no wonder sustainability has taken a back foot. Luckily City, University of London have published a report titled Our Food in the Anthropocene: The Eat-Lancet Commission on Healthy Diets from Sustainable Food Systems, which you can access here. Below you can read the ten conclusions from the report. 1. Unhealthy and unsustainably produced food poses a global risk for people and planet. Nearly 1 billion people worldwide lack sufficient food, and many more consume an unhealthy diet that contributes to premature death and morbidity. Simultaneously, global food production is the single largest human pressure on Earth, threatening local ecosystems and the stability of the entire Earth system. 2. Present dietary trends and projected population growth to nearly 10 billion by 2050 will exacerbate these conditions. The global burden of non-communicable diseases is set to worsen, and the impacts of food production on greenhouse gas emissions, nitrogen and phosphorus pollution, biodiversity loss, and water and land use will erode the stability of the Earth system. 3. A transformation to healthy diets from sustainable food systems is a prerequisite for attaining the UN Sustainable Development Goals and Paris Agreement. Scientific targets for healthy diets and sustainable food production are needed to guide a Great Food Transformation. 4. Healthy diets have an appropriate caloric intake. They consist largely of a diversity of plant foods, low amounts of animal source foods, contain unsaturated rather than saturated fats, and limited amounts of refined grains, highly processed foods and added sugars. 5. Transformation to healthy diets by 2050 will require substantial dietary shifts, including a greater than 50% reduction in global consumption of unhealthy foods such as red meat and sugar, and a greater than 100% increase in the consumption of healthy foods such as nuts, fruits, vegetables and legumes. However, the changes needed differ significantly by region. 6. Dietary changes from current diets towards healthy diets are likely to result in significant health benefits, averting approximately 7.4 to 10.8 million premature deaths annually, a reduction of between 18% to 28%. 7. With food production currently causing major global environmental risks, sustainable food production needs to operate within the safe operating space for food systems. This means that producing food for nearly 10 billion people should: use no additional land; safeguard existing biodiversity; reduce consumptive water use and manage water responsibly; drastically reduce nitrogen and phosphorus pollution; produce zero carbon dioxide emissions and cause no further increase in methane and nitrous oxide emissions. 8. Transformation to sustainable food production by 2050 will require at least: a 75% closing of yield gaps; a global redistribution of nitrogen and phosphorus fertiliser use; recycling of phosphorus; radical improvements in fertiliser and water use efficiency; rapid implementation of agricultural mitigation options to reduce greenhouse gas emissions and adoption of land management practices that shift agriculture from carbon source to sink, and a fundamental shift in production priorities. 7 9. The scientific targets for healthy diets from sustainable food systems that we have described are intertwined across all UN Sustainable Development Goals (SDGs). In particular, this includes eradicating hunger and universal access to high-quality primary health care that integrates family planning and education on healthy diets with the SDGs on freshwater, climate, land, oceans and biodiversity and is achieved through a strong commitment to global partnerships and action. 10. Achieving healthy diets from sustainable food systems for everyone on the planet will require substantial shifts towards healthy dietary patterns, considerable reductions in food losses and waste, and major improvements in food production practices. This universal goal is within reach but will require the adoption of scientific targets by all sectors to stimulate a broad spectrum of actions from individuals and organisations working in all sectors and at all scales.

Let's start at the beginning. What is food? Food is any substance consumed to provide nutritional support for an organism. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. Nowadays, food takes various forms, and navigating what we should and shouldn't be eating can be challenging. The NOVA classification system was designed by the Centre for Epidemiological Studies in Health and Nutrition at the University of Sao Paulo. This aims to help people make healthier food choices and classifies foods as: Group 1: Unprocessed or minimally processed foods Group 2: Processed culinary ingredients Group 3: Processed foods Group 4: Ultra-processed food and drink products So what should we be eating? The importance of regenerative farming Changing our eating habits Group 1: Unprocessed or minimally processed foods Unprocessed: edible parts of plants (fruits, seeds, leaves, stems, roots, tubers) or animals (muscle, offals, eggs, milk), and also fungi, algae and water, after separation from nature. Minimally processed: unprocessed foods altered by industrial processes such as removal of inedible parts, drying, crushing, roasting, boiling, pasteurisation, refrigeration, freezing, placing in containers, vacuum packaging, non-alcoholic fermentation, and other methods that do not add salt, sugar, oils or fats or other food substances to the original food. The main aim of these processes is to extend the life of unprocessed foods. Group 2: Processed culinary ingredients Substances obtained directly from group 1 foods or from nature by industrial processes such as pressing, centrifuging, refining, extracting or mining. Their use is in preparing, seasoning and cooking group 1 foods. Group 3: Processed foods Products made by adding salt, oil, sugar or other group 2 ingredients to group 1 foods. Preservation methods such as canning, bottling, and, in the case of breads and cheeses, non-alcoholic fermentation are used. Processes and ingredients here aim to increase the life of group 1 foods and make them more enjoyable by modifying or enhancing their sensory qualities. Group 4: Ultra-processed food and drink products These are formulations of ingredients combined via industrial processes, often requiring sophisticated equipment and technology. Processes involve fractioning whole foods into substances, chemical modifications, assembly of unmodified and modified food substances using industrial techniques, frequent application of additives to make the final product palatable or hyper-palatable, and packaging, usually with synthetic materials. Ingredients often include: Sugars, such as high fructose corn syrup Hydrogenated oils Flavour enhancers and colourings Emulsifiers, sweeteners, and thickeners Anti-foaming, bulking, carbonating, foaming, gelling, and glazing agents. Processes and ingredients used to manufacture ultra-processed foods are designed to be hyper-palatable and attractive, with long shelf-life, and can be consumed anywhere at any time. Their formulation, presentation and marketing often promote overconsumption. Altogether, they are energy-dense, high in unhealthy types of fat, refined starches, free sugars and salt, and poor sources of protein, dietary fibre and micronutrients. So what should we be eating? Ideally, our diets should consist predominantly of foods from groups one, two, and three. However, studies based on NOVA show that ultra-processed products now dominate the food supplies of various high-income countries and are increasingly pervasive in lower and middle-income countries. The evidence so far shows that the displacement of minimally processed foods and freshly prepared dishes and meals by ultra-processed products is associated with unhealthy dietary nutrient profiles and several diet-related non-communicable diseases. Ultra-processed products are also troublesome from social, cultural, economic, political and environmental points of view. The ever-increasing production and consumption of these products is a world crisis which must be confronted, checked and reversed as part of the work of the UN Sustainable Development Goals and its Decade of Nutrition. The importance of regenerative farming I've previously written about the art of cooking and the importance of regenerative agriculture. While cooking is indeed a form of art, it is also essential to providing us with nourishing food. But where does the food we cook come from? The land. Agricultural land counts for around 50% of land globally. If we continue to consume food as we are currently, we will continue along our path of environmental degradation. Regenerative farming is a vision of the future for global food production that combines indigenous knowledge with western science and technology. This will provide safe and nutritious food while reversing our greenhouse gas emissions by sequestering (storing) carbon in the soil where it belongs. It is also essential for reversing our biodiversity loss, and providing other ecosystem services which you can read more about here. Changing our eating habits Our current food systems and increasing overconsumption of ultra-processed foods are destroying our planet. My mission with 50 Ways To Cook is to enable and inspire you to become more mindful and sustainable in the kitchen and to promote and advocate for local nature-friendly food systems that work in harmony with our ecosystems. While it would be great to get everyone on board, I think educating the next generation will be paramount for creating the changes we need.

Saving money in the run up to Christmas is on everyones mind. While we enter the festive period, we'll be spending more money on our energy bills, presents, and of course, food. How to save money Tip 1: Shop intentionally Tip 2: Smart food storage Tip 3: Sharing is caring Tip 4: Get creative Food waste recipes How to save money With the cost-of-living crisis pushing food prices up by an average of 14.7% this year, according to the data analysts at Kantar (2022), this could see your annual grocery bill rise by £682! This is due to a combination of COVD-19, Brexit, and the Russia-Ukraine conflict pushing up the price of commodities such as fertiliser, fuel, and packaging. But, did you know there's a really easy way we can all save some money? Imagine buying three bags of shopping and throwing one of them in the bin when you get home. That sounds crazy right? Well, it is. But unfortunately the average UK family throws away one third of the food they buy. Sounds like bad news right? Well, maybe. But the good news is this means you could easily save up to £730 per year by reducing your food waste (WRAP UK, 2022)! This is great news for both your bank account, and the planet! By reducing household food waste in the UK, we could reduce our greenhouse gas emissions by the same amount as taking one in three cars off the road - thats a whopping 10 million cars emitting around 25 million tonnes of carbon dioxide into the atmosphere. This is contributing to climate change. Scary! It may sound scary, but this means we can all play our part in reducing our environmental impact by using my top money saving AND planet saving tips below: Tip 1: Shop intentionally Plan your meals for the week so you know what you need Make a shopping list before going out and stick to it Make sure you aren't shopping while hungry as this leads to impulse purchases Use the reduced section, saving money and preventing it from going to landfill Buy wonky fruit and veg - this stuff is just as good and its cheaper Stick to single items if you know you won't finish a multipack Tip 2: Smart food storage Keep your fridge at or below 4°C Keep your freezer at or below -17°C Store fruit and veg in jars of water in the fridge Use your freezer for things you don't need immediately Put older items at the front of your fridge to use first Chop herbs, mix with oil, and freeze in ice cube trays for instant flavour Tip 3: Sharing is caring Use apps like TooGoodToGo and Olio to get discounted food from retailers that would otherwise be thrown away Share extra food with friends, neighbours, or even donate it Tip 4: Get creative! Challenge yourself to make a meal using ingredients already in the house Get inventive and use every part of your produce, try these potato peel crisps Learn how to pickle and ferment to extend the shelf life of produce The more you do this, the better you'll get = less food waste If you'd like to read more about food waste, check out my last blog post on the topic here. You can also check out some of my food waste reducing recipes below: Recipes Potato peel crisps Carrot top pesto Beetroot stem pesto Beetroot leaf pesto Toasted pumpkin seeds Onion powder Dried mushrooms Purple sauerkraut Kimchi

I am writing this after watching Richard Dunne from The Harmony Project deliver his vision for the future of education titled 'Education and Food' at the Harmony Food and Farming Conference run with The Sustainable Food Trust in 2017. Although this seems so long ago, everything Richard spoke about resonates more than ever today. You can watch him speak here. I think we can all agree education is important. But does the current system set us up to be our best selves? Maybe for some, but for others, such as myself, the curriculum was a struggle. Now don't get me wrong, I am incredibly grateful for the education I received. However, future generations deserve something more inspiring and, dare I say, radical. We need children who can think critically for themselves rather than being told what to think. An education system that includes reconnecting with nature, looking after ourselves, and looking after our planet. 'Food must be at the heart of our education' I was stuck in a classroom doing my best to do as I was told, but not always successfully—apologies to my teachers. For me, this learning format didn't come naturally, and I would much rather have been outside engaging with the world and having real experiences rather than absorbing my teachers' opinions. In his speech, Richard, an ex-state school headteacher, discusses how food must be at the heart of our education. He introduced food growing into his school and helped to transform the lunch menu. He says: 'Growing organic healthy produce, and seeing that journey from seed to crop, and then to harvest it and to share it in school. It's a very powerful experiential message... If we link into farmers and local allotment growers, we have huge potential to localise food growing.' This fresh produce is used in the school kitchen, and the pupils get to eat this every day. Their catering contractor introduced organic meat and milk and then implemented this change across all 300 schools they cater for. There are so many lessons to be learnt by introducing gardens in schools and getting children involved with this process from a young age. There is a massive disconnect between food production and the food on our plates. I have heard primary school pupils asking if chicken nuggets come from the same chickens they see at the farm - this is just one example of why we need to reconnect with our food. A recent study by the University of Sussex determined that regular allotments could be as productive as conventional farms. Urban food growing has a whole host of benefits. We currently rely on exports for 46% of our food in the UK, and we have seen first-hand how Covid-19, Brexit, and the Russia-Ukraine conflict have affected our food systems. From increasing the resilience of these systems to increasing inner-city green space, we could transform our cities. Reconnecting with our food systems could help us reconnect with nature, provide delicious and nutritious food, and help our fight against the climate crisis.

You may or may not have heard of regenerative agriculture or farming, but it's become a bit of a buzzword in the sustainable food sector. While there are various interpretations of the term, it is based on a series of practices used to reestablish the relationships between humans, crops, animals, soil, and the ecosystems they reside in. It is a vision of the future for global food production that combines indigenous knowledge with western science and technology to provide safe and nutritious food to reverse our greenhouse gas emissions by sequestering (storing) carbon in the soil where it belongs. There are many, often small, farms which operate using regenerative farming practices. The roots of nature-friendly farming Indigenous communities have long held innate knowledge of many of the techniques we refer to when discussing regenerative farming. While the term has only been around for a few decades, these practices have existed for centuries and include methods such as: Crop rotation Rotational grazing Compost use No-tillage Cover cropping European colonists of Africa, Asia, Australia, and the Americas bought with their farming techniques, crops, and disease. To keep up with the new demands on agriculture, a new relationship with the land developed around ownership and production. Landscapes were transformed, fences erected, and large-scale monoculture farming was established to meet the rising demands for food and the drive for expansion lead to the exploitation and extraction of both human labour and physical resources. This devastated communities and the land they'd been living on for generations, removing indigenous knowledge, native flora and fauna, and food sovereignty in the process. The benefits of regenerative farming The philosophy behind this method of farming takes a conservation and rehabilitation approach to food production, focusing on, but not limited to, the following: Topsoil regeneration Increasing biodiversity Improved water cycling and flood protection Enhanced ecosystem services Reducing greenhouse gas emissions Storing carbon Nutrient cycling According to the National Academies of Sciences, Engineering and Medicine, sequestering carbon in the soil could eliminate over 250 million metric tons of CO2 per year and help us to reverse our environmental impact. Need for change We can see the environmental destruction of humans all around us. With huge biodiversity loss and an increase in extreme weather events it is imperative that we improve our farming practices. While there has been a recent trend in small-scale farmers adopting regenerative practices, it's good to see large companies, including PepsiCo, Nestle and Unilever, announcing plans to implement these practices in their operations. These practices have already been implemented on 15% of global cropland. However, the rate of transition must be tripled by 2030 to prevent the global temperature from rising past the threshold of 1.5 degrees Celcius above pre-industrial levels. As the link between human health and planetary health becomes more apparent, it is essential to shift now to protect our existence.