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Sonya Meagor
07773 298 269
Sonya Meagor
07773 298 269

Food Sustainability

sustainable food eco cuisine

As our name suggests, here at Eco Cuisine we have an eco-conscience and we care about our environment. You will hear me talk about ethical, organic, seasonal and sustainable food a lot. But perhaps you’re unsure why or aren’t convinced that it is actually important. Maybe you’re the cynic who feels it is a fad or perhaps you are actually already environmentally aware but want to know more about food sustainability. This blog is here to explain…

When it comes to food I would say there are three main areas of sustainability. These are Social, Economic and Environmental sustainability.

Environmental is linked to food and can be defined in many ways, here’s one:

The actions of people and projects over a long period of time with little or no impact on the environment; thus preserving natural resources for future generations.

Think “environmental footprint” or “carbon footprint” you can find more on this here

So, moving on to economic sustainability – supporting your local economy so that it can maintain a level of production to meet everyone’s needs without having a damaging impact on future generations. Believe it or not, eating seasonally is something that can help with this and environmental sustainability.

What is seasonality or eating seasonally?

  1. Produce is harvested at its peak – so it tastes fresher and is more nutritious
  2. Less food miles as local food will not have been transported half way around the world
  3. Supporting British farmers

Impacts of sustainability and eating seasonal food:

  1. Environmental impact – less food miles, less aircraft in the sky, farmers harmonising with natures cycles
  2. Social impact – supporting local communities such as farm shops, markets, butcher and fishmonger
  3. Economic impact – saving money, as seasonal food is cheaper because it is in abundance

The food industry alone is responsible for 25% of all HGV vehicle kilometres in the UK*, so you can see the problem and impact is huge. If buying local could just help with one aspect it would make a massive difference but in fact it helps with three….

Want to start buying seasonally?

Below is my seasonal shopping list to get you started.

Shopping list for March

eco cuisine shopping list sustainable

British fruit – possibly some early Rhubarb and Bramley apples (for stewing)

Vegetables – cauliflower, kale, sprouting broccoli, spinach, swede and my favourite, Spring greens

Fish – Cod, Megrim sole, Monkfish, Coley, Sardines, Skate and my favourite – Pollack!

Shellfish – oysters, scallops and mussels

Spring lamb is back in time for Easter

Next month I will be featuring a recipe for you to try at home. I’m giving you a choice;

Navarin of lamb

Pollack baked in the oven

Apple crumble

Follow my page on Facebook and comment with your vote.

 

Thanks for reading!

Sonya

*source: Food Industry Sustainability Strategy 2006



Categorised as: Caterers, Uncategorized