Food Sourcing & Sustainability

  1. 3.1 ZERO LANDFILL.

    I design recipes and source food around the goal of generating no landfill. I find the slogan ‘Don’t throw anything away; there is no away’ very powerful and one of my objectives is that we no longer have a rubbish bin in our kitchens or homes. I offer specific workshops to support people with this, for example by making soya milk, bread and by gathering local herbs for teas. I am very careful about not buying foods with landfill packaging. For me it does not feel right that a carton that feeds us for 5 days takes 500 years to disintegrate.

3.2 ORGANIC, FAIRLY SOURCED/TRADED OR LOCAL?

I also constantly try to reduce food miles and source local food of the season, which is very possible on local or home grown vegetables, although grains and dry goods may still come from all over the world. I aim to support small independent businesses when I know that their producing methods are sustainable and ethical, even if they are not certified organic.

3.3 WILD FOOD.

Wild food provides an easy way to get a good portion of high energy alkaline forming foods in your daily diet. During spring and summer it is possible to harvest over a 100 edible leaves for salads and/or steaming. Seaweeds can also be gathered in the summer for drying and used throughout the year. In the Autumn, wild berries and nuts can be gathered. For further infor- mation about the wild food through the seasons you can read or experience the work of Fyyona Cambell who has applied the wisdom of indigenous cultures to our own environment in Devon (www.http://wildfoodwalks.co.uk/).

As a rule of thumb, the nutritional value and vitality of food increases as we go on from non- organic to organic to biodynamic to wild. An added advantage of wild foods is that their flavours are very exciting to use for creating new local recipes such as wild garlic pesto, nettle lasagne, or sorrel soup. You can find information about gathering wild foods as well as ideas for recipes in the book ‘Food for Free’ by Richard Mabey (1992 [1972]) . A note of caution though, not everything out there is edible!

3.4 HOME GROWN FOOD.

Home or community grown food offers a unique opportunity for us to deepen our connection with our food and environment as we prepare the ground, sow seeds, nurture seedlings, care for them as they grow until finally we harvest, perhaps store and prepare and save seeds for following years. In many cultures saving and sharing of seeds is a sacred ritual. Home grown food offers the benefit of this deepened relationship and having been grown in our direct en- vironment. Perhaps you can sprout seeds and grow herbs in a kitchen window, grow fresh greens in a window box or containers or even cultivate your own or a community vegetable garden/allotment. These all offer a great way to nourish yourself and your family on all levels.