The Joy of Food – Celebrating ‘Waste not, want not’

In this sessions all participants were invited to bring any food they had at home and cook some dishes in our kitchen at the Broughton Trust to celebrate our final day.

This video are people thoughts about the course!

This video was made by Luke Blazejewski for the Broughton Tust, the funders of the project using Big Lottery funding.

Waste not, want not: Take in take out

T A K E . I N . T A K E . O U T

Slide1

So we might go to a chippy and ask for chips and a bottle of coke. The person in the counter gives these to you in a carrier plastic bag. What do we do with the plastic bag, the polystyrene tray and the plastic bottle when we finish our food?

Most of us said we would recycle them, but the true is that the plastic bag and tray can’t be recycled and recycling the plastic bottle needs energy to melt it down so produces C02 and C02 climate change.

So why not to bring your own Tupperware and fabric bag? You can also make a juice or a smoothie made out of fresh fruit at home if you have an orange squeezer or a blender.

Good was that in our session we had a refreshment but this was made of real pomegranate in a glass bottle. So would we recycle the bottle? Why not to personalise it and reuse it to take it with us wherever we go with just tap water?

That’s what we did while learning about the hierarchy of waste management.

Some of you knew about the 3 R’s: Reduce, reuse and recycle

Slide2

But not everyone knew that in the waste management hierarchy there are up to 6 R’s.

Slide3

So where is recycling in this hierarchy?

Slide4

It is getting at the bottom of he pyramid so even it is important to recycle, there are many things WE can do before this option.

Slide5

As said before, to recycle stuff needs energy and that probably means energy from for example a coal power stations that produce lots of CO2 in the atmosphere and as we know, CO2 and other carbon gasses are making our climate to change.

So what we can do before recycling?

Slide6

The best we could do is to create ZERO WASTE.

Slide7

That is: refuse to buy stuff as much as we can, reduce the amount of things we NEED to buy and reuse those things as much as we can.

Slide8

So let’s reuse that bottle at least until we loos it!

Zero waste2Zero waste5Zero wasteZero waste4Zero waste3

What else we could do to minimise our waste to zero?

Growing food from kitchen waste.

Zero waste8

That’s right. We can regrow many food waste. Think of some of the fruit and vegetables peeps that can be replanted: chillies, peppers… Unfortunately not the apple peeps. Apples are only produced from grafting apple trees roots with apple branches. But we can regrow everything else, even potatoes, carrots, lettuces, celery… even a pineapple. In Manchester? Yes, in Manchester. You’ll need to grow it in a indoors warm place. For example in a greenhouse or behind a balcony where the sun gets in and warms the space.

So there we go!

We took out the leafy part of the pineapple, peal the leafs from the bottom and leave it in a water jar to wait for the roots to regrow. Once the roots grow we just need to transplant it in a container with soil, water it when the soil is thirty and wait for a steam to grow from the middle of the leaves. Eventually from the steam will grow a new pineapple.

Zero waste7

We cut one inch of the bottom of the leek and left the bottom in a water jar until the roots develop. Once the roots grow, then can be placed in a pot with soil and water it when the soil is thirsty until a new leek grows.

With the carrot we cut the top. Again, you leave it in a jar of water until the roots grow and when that happens you plant it in a pot with soil.

Always grow these in a window sill where plenty lights gets in.

You’ll have food always growing right in your kitchen and for FREE!

Zero waste6

Ta ra!

Irwell Valley Sustainable Communities Project Big Lottery Fund East Salford

‪#‎waste‬ ‪#‎zerowaste‬

Waste not, want not: Famous Five

What a better way to start the day than with a super breakfast!

We all had muesli topped with fresh fruit salad and oats cream. Some used date syrup to sweeten it without using sugar. We had green and nettle tea which are known for their antioxidant properties, that is, to keep our cells healthy and so to prevent cancer. But we could have had a smoothie made by blending spinach and celery with real apple juice, or have apple with peanut butter. We all know, through Popeye, that spinach is high in iron. But no many people know that to absorbe iron you need vitamin C to facilitate this biochemical process.

Slide 1

If we eat 5 pieces of fruit and vegetables every day we are in the right path already. Fruit juice is considered 1 a day if it is not from concentrate. And for small pieces of fruit, like berries, you need to have a handful to be considered a unit.

Five a day

Also consider to eat vegetables and fruit from all the colour spectrum. There are a wide range of colours even in the same kind of food.

Colourful diet_chartColourful diet_apples

We can’t forget eating ingredients that are purple! They are good to keep our arteries and heart healthy and for the brain and cognitive health. So they are good to support healthy ageing. There are a wide range of English potatoes too. Let’s not eat always the same!

Colourful diet_purpleEngish potatoes

Different colours in our food have different healthy properties so it’s good to eat different colours of fruits and vegetables every day.

Colourful diet_5 colurs

For most of us, having a healthy diet, the following proportions of food are need in our plate: 30% veg, 30% carbohydrates, 15% protein, 15% Calcium and if so, 10% food high in fat or sugar. But depending on your age, the amount of exercise you do, or if you suffer of any condition, you might need different proportions. Your doctor will tell you.

Eat well plate

We played a game to discover the nutritional values of food and their health properties. We all put together the knowledge that we already know which was quite a lot.

Game1. game 2. game2 3. game3 4. game4game6 game7

And we also checked if our weekly diet was balanced having in account vegetables, carbohydrates and animal protein. It was a nice surprise that we all have a pretty balanced diet. Perhaps some had few days eating meet or fish for lunch and dinner, which is too much animal protein in one day for several days, so it would be good to cut it out and just have animal protein one meal a day. Other than that, good balance of vegetables and carbohydrates.

Our weekly dietIMG_4964

Well, now that we had all the information we started to cook our super nutritional lunch:

• raw spinach salad (high in iron) topped with sauté nuts (calcium) and warmed mushrooms (vitamin B) using olive oil (fatty acid fat) and a pinch of grinded sea salt. • salad with seed sprouts: alfalfa, sunflower and peas (protein) and yeast flakes super high in B vitamins. • and Quinoa Pilaf with chick peas, a good source protein, and quinoa super high in minerals such Magnesium and Iron

cooking lunch cooking lunch2 cooking lunch31. lunchlunch2 lunch3

Voilá!

Bon appetite

 

Waste not, want not: Bread City

B R E A D . C I T Y

Our western society eats tones of bread but, even though the immense variety of flours available, most of our bread is made of wheat. And wheat is not only found in our bread but in our pasta, sauces, pizzas, cakes and biscuits.

In this session we had the opportunity to look at, not only the incredible variety of flours, but also salts, oils and milks we can use to make bread and cakes, all with different nutrient values. Some flours are high in iron, like quinoa flour, some in potassium, like Cofee flour, and a long list of gluten free flours for those suffering of gluten intolerance or coeliac decease.

Flours Oils and milks Sea weed

So why just get the limited goodness of few ingredients and not the rest?

We’ve been very adventurous and done incredibly different breads with different flours and ingredients.

• Potato Bread – with real potatoes and topped with hemp seeds. • Banana Bread – with ripen bananas which otherwise would have gone to waste • Polenta Rounds – with polenta flour topped with sauté onions, courgette and red pepper And the most famous • Pancakes – without eggs, just flour, water and a pinch of sea flakes salt and hemp oil. • Soda Bread – with unbleached white flour and ancient wheat flour called einkorn flour topped with black olives and fresh rosemary.

Potato Bread_Linda_inPotato Bread_Anup_inPotato Bread_DoughPotato Bread_Oven

What rare and unusual feast. Perhaps the Soda Bread a bit soggy but hey! Not bad for our first go, right?. It looks beautiful nonetheless, so well done to all for making it.

‪#‎waste‬ ‪#‎zerowaste‬

Irwell Valley Sustainable Communities Project Big Lottery Fund East Salford

Waste not, want not: The Good , the Bad and the Ugly

F A N T A S T I C . S E S S I O N !!!

Second session delivering ‘The good, the bad and the Ugly’ to a community group in East Salford as part of the new food course ‘Waste not, want not’ devised with the Irwell Valley Sustainable Communities Project. Exploring the good and the no so good things about food waste and how to use it for dying food, fabric and our own bodies.

Food Colour ChartFood Colour Chart2Dye3The GoodThe BadThe UglySlide 4River IrwellDye Dye2 Dye4 Dye6Humus Lunch Lunch2 Screen Printing Screen Printing2 Screen Printing3 Screen Printing4 Screen Printing5

Waste not, want not: the Life of a Loaf

T H E . L I F E . O F . A . L O A F

Seems we all had a good time and we harvested some of the work done in our first session: our aprons and tote bags dyed with food waste and screen printed with the title of our course!

We already mentioned in our very first session that there are many waste related to food, and in the life of a loaf there is no difference: kitchen waste, packaging, waste water, air pollution and CO2, this one warming the planet and causing climate change.

Waste related to food

Together we told some of the stories we knew about the life of a loaf in its different life’s stages.

LC_Loaf of BreadLC_Loaf of Bread_Stories

We knew some of the stories others told, some we didn’t. For example, who did know that non-organic fertilisers used to grow our food use phosphates and potassium and these are mined? That’s one of the reasons that organic food is less carbon intense than non-organic food. Think of those machinery use in the mining industry burning oil.

LC_Raw Materials StoriesPhosphate MineLC_Manufacture_ Stories LC_Packaging_ StoriesLC_Transport_ StoriesLC_Retail_ Stories

What we can do to reduce our Carbon Footprint when using our bread at home? We disussed some solutions.

LC_Use_ Stories

Some stories came out about how we use our bread that affect negatively to wildlife: our birds. As we heard from Dr. Luke Blazejewski who’s a wildlife photographer and was with us taking photos in our session, there is a substance in our bread that make birds when are born to grow their wings crossed. This make that the birds will never be able to fly and therefore they’ll die.

LC_End of life_ Stories

How much CO2 is produced in each stage in the life of a loaf of bread? We spent some time to think about.

The Life of a Loaf2. Carbon Footprints3. Carbon Footprints2

We learnt the carbon footprints in the different stages of the life of a loaf, from data provided to us by Dr. Ximena Schmidth. She is an industrial ecologist, one of those scientists that make full Life Cycle Assessments of products to see the Carbon and other Footprints, and see how all people involved in food in all its stages can do to reduce those footprints to the maximum. For example us, the people who eat bread.

LCA_Carbon Footprints

So, what is important not to waste food? Well, because it has been pumped up lots of CO2 in the atmosphere by producing it and bring it to you, so better to consume it before buying more food.

So what makes food to be more sustainable? We discussed this while looking different kind of food.

12. What makes food more sustainableSustainable Food Sustainable Food2

So what we can do with stale bread? Many many recipes. Here some links of some we cooked in the session:

Vegan recipe Parsnip and apple soup with croutons Vegetarian Savoury Bread and Butter Pudding Rich Bread and Butter Pudding 3 recipes – 3 teams – 1hour to cook!

ready, steady, go!

4. Cooking_1hour!Cooking_1hour 5. Cooking_Bread Pudding_Julie8. Cooking_Soup26. Cooking_Bread Pudding

following the recipes…

10. Following recipesRecipes7. Cooking_Bread Pudding4Cooking_Bread Pudding3Cooking_soup

finally! eating together!

9. Eating together

well done teams!!

11. The Team_

You’ll soon get your apprentice chef certificate!

1. Group_Aprons

Irwell Valley Sustainable Communities Project Big Lottery Fund East Salford

‪#‎waste‬ ‪#‎wastenot‬ ‪#‎wastezero‬

JOIN FREE COURSE ON FOOD WASTE

Happy New Year with a New Course around Food Waste in East Salford. Everybody’s welcome to join us to be creative and resourceful with food that otherwise would go to waste. Devised by Environmental Performance along with Irwell Valley Sustainable Communities.

The course will run at the Broughton Trust, Heath Avenue, Salford M7 1NY For more info and to sign up contact Nealm at 0161 831 9807 or email nealm.johnson@thebroughtontrust.org.uk

Waste not, want not

 

Waste Not, Want Not

The Irwell Valley Sustainable Communities Project has invited our project Tearing Stuff Apart to bring creativity in divising a food course that looks at how to be creative with food waste. It’s free, held in lower Broughton, Salford, and everybody can join it.

For more information call the Broughton Trust or email nealm.johnson@thebroughtontrust.org.uk

Course Menu

SECRET DISCLOSED

I am opening my temporary art studio in Manchester where I’ve been developing my latest project tearing stuff apart into a participatory art’s project.

my e.flyer_Life Cycle The studio is in Federation House, an eight-storey 80,00 sq. ft. former Cooperative building by Victoria train station. You’ll find me in the second floor.

WHEN: this Thursday 26th March 6-9pm and Friday 27th until Sunday 29th of March 1-6pm.

It is the latest of Castlefield Gallery‘s pop-up New Art Spaces and this Thursday is opening its doors to the public with eight floors full of Exhibitions – Open Studios – Performances. FH_open studios_e.flyer