Planet Friendly Food Recipes that won't cost the Earth - Photograph by Paolo Ferla - Kids of Bath
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Planet Friendly Food
Recipes that won’t
cost the Earth
Photograph by Paolo Ferla
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Tasty eats 1. Throw less food away
Food waste is one of the biggest contributors to
shouldn’t cost climate change. Food waste in general produces
three times as much carbon as packaging waste.
And if food waste were its own country it would
the Earth. be the third largest greenhouse gas emitter in the
world, after only China and the United States.
Wasting less food is good because...
Food is hugely important. And yummy! One third of all food produced worldwide for
human consumption never reaches our tables.
Good food helps us to grow well and
The natural resources and energy used to grow,
be active. It plays an important produce, process and transport food that is
part in family and community life, just thrown away is wasted, and contributes
8% of total global greenhouse gas emissions.
whether that is eating dinner all
together, celebrating a birthday Most of the food we throw away still ends up
in landfill, where it decomposes and releases
or feasting with friends. Food methane, a greenhouse gas that is at least 28
can make us feel great. times more harmful than carbon dioxide.
But the food we eat can have a big impact on
our planet. Did you know that, globally, food Did you know?
systems account for about one quarter (25%) Each year, globally, the food that is thrown
of all manmade greenhouse emissions? That’s away could feed 2 billion people!
a big contribution to climate change - more
than global transport, and about the same
as the production of electricity and heat. What can we do?
• Plan what we’re going to eat and only buy
We have therefore suggested FOUR great ways to what we need. Growing your own food
change what we buy and eat that can reduce our has also been shown to reduce waste.
contribution to climate change. We’ve also been
talking to some of Bath’s best loved foodies who • Compost food – it’s great for the soil in your
have kindly contributed a collection of recipes garden! Anaerobic, or “methane”, digesters are
(see below) that will not only tickle your taste also becoming smaller and more affordable,
buds, but help put new, healthy eating habits into and convert methane into electricity.
practice that are good for you, and the planet. • Use every scrap. Meat bones and veg peelings
make a fantastic stock. Why not try The
Green Bird Café’s Free Range Chicken, Winter
Vegetable and Lentil Soup and see how easy
it is to make sure nothing goes to waste.
www.wickedweatherwatch.org.uk List of Recipes
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2. Eat seasonal food 3. Eat locally grown food
‘Seasonal food’ is when fruit and vegetables What counts as local? There is no set
are naturally available and at their best. While definition or distance used to define what it
we all love strawberries, they only grow when means to ‘eat locally’. But as we know that
the weather is warm, and so British-grown the further food travels, the higher the ‘food
strawberries are usually available from June to miles’, it makes sense to try and source our
September. If we want to eat strawberries in food as near to where we live as possible.
December, they will have come from somewhere
far away such as Spain or even Peru. Eating locally is good because...
Locally produced food does not have to be
Eating seasonal food is good because… transported as far, is less likely to need to be
Transporting food shorter distances produces stored to keep the food fresh and packaging
less carbon dioxide from fuel use. It also reduces is reduced as less protection is needed if food
the amount of energy used to grow food, chill it travels a shorter distance. All this uses less
during the journey to keep it fresh and heat it to energy, reducing greenhouse gas emissions.
artificially ripen food before it reaches a shop.
By choosing to buy from people nearby,
Naturally ripened fruit and vegetables are you not only help the environment but
more nutritious, have more flavour and are your local community and economy too.
nicer to eat! They can also be cheaper - when
farmers harvest a crop that is in season, there Did you know?
is often a lot of it so the cost goes down.
A Locavore is a person who exclusively or
primarily eats foods produced within a
Do you know what is in season, when? predetermined radius from his or her home.
Check out this handy seasonal calendar: Locavore was The New Oxford American
www.bbcgoodfood.com/seasonal-calendar/all Dictionary’s word of the year in 2007!
What can we do? What can we do?
• Check out your local farmers market or farm
• Be more in tune with the seasons and eat
shop and support your local growers.
great, fresh produce when it’s at it’s best.
• Grow your own – you don’t get much
• Buy more British – buying what is grown in
more local than your own home!
the UK will help to eat more seasonally.
• Challenge yourself to eat food sourced within
• Why not try Beth the Free Range Chef’s
25 miles of where you live for a week. If you
Crunchy Pea Fritters in the spring
live in or near Bath why not start with the
when British peas are at their best!
Bertinet’s No-bake Quinoa Flapjack - they
sourced all the ingredients right on their
doorstep, but be sure to make this during
summer when lovely local berries are in season!
www.wickedweatherwatch.org.uk List of Recipes
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4. Eat less meat Did you know?
When we visit primary schools nearly Beef has a larger carbon footprint per pound
every child giggles knowingly when we ask than any other popular meat: two times
how cows contribute to climate change! larger than lamb, six times larger than pork,
But does reducing our meat consumption and seven times larger than chicken.
really have such a big impact?
Eating less meat is good because… Bon Appetite!
Eating a plant-based diet saves about four times We hope you enjoy trying the recipes,
more greenhouse gas emissions per person and that making a change to what
each year than recycling. Greenhouse gases you eat is easier than you think.
are reduced because less transport is used,
there is less methane from cows, sheep and Remember - it’s not always possible to eat
other livestock, and fewer fertilizers are used. locally or seasonally for everyone all of the
time. We are also not saying never eat meat.
Eating more fruit, veg, seeds, nuts and It’s about making informed choices when
other plants also saves a lot of water. Did you can that are better for you (your wallet
you know it takes 660 gallons of water to and your health) and for the environment.
make one hamburger – that is more than
60 showers! In contrast, it takes 60 litres of
water to produce one pound of potatoes.
What can we do?
• Reduce the amount of meat, especially
Recipes
red meat, which we eat. Being a vegan
or vegetarian is not for everyone, but
cutting out meat just once or twice a
Chicken, Winter Veg and Lentil Soup
week would have a positive impact.
• Why not try My Somerset Kitchen’s Crunchy Pea Fritters
Matcha Smoothie Bowl, Goodness
Grazers’ Roasted Butternut Squash No-Bake Quinoa Flapjack
Hummus or Sal’s Smoky Aubergine Pasta
Matcha Smoothie Bowl
with Herby Pangrattato – perfect if you
love cheese but want to try vegan! Smoky Aubergine Pasta with Herby
Pangrattato
Roasted Butternut Squash Hummus
Almond and Chia Seed Energy Balls
www.wickedweatherwatch.org.uk List of Recipes
The Green Bird Café W
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Chicken, Winter Veg
and Lentil Soup
The Green Bird Café
Ingredients
is an independently
owned café in the • 1 x Free range chicken • 1 x bay leaf
leftovers alternatively
centre of Bath.
• 1 x small bunch of thyme
100g cooked chicken
• 6 x crushed peppercorns
• 1 x medium carrot
They aim to support as many • 1 x tin of cooked lentils
local suppliers and producers as • 1 x medium onion
• 1 x handful of
possible such as Castle Mead • 1 x stick of celery shredded spinach
Poultry, Eades Greengrocers • 1 x garlic clove
and The Bertinet Bakery. • 3 x tbls of rapeseed oil
• 1 x medium potato
Look out for the delicious
seasonal soups on their menu as
10% of all soup sales go to their Method
#souperstar charity partner.
1. Start by stripping all the remaining meat from you roast
chicken carcass then roughly chop into a small dice
Here owner Chef reserving all the bones and juices left in the tray.
Henry shares his recipe 2. Peel and dice the onions, carrot and celery keeping
for a soup that uses all the trimmings in a separate bowl. Combine
the bones and vegetable peelings in a large pot
up leftovers and and add the bayleaf, garlic and peppercorns.
minimises waste after 3. Pour in around 2 pints of cold water and bring
a Sunday roast ! to a gentle simmer. Cook for around 2 hours
then strain the stock through a colander.
4. Sweat the diced vegetables in a little rapeseed oil for
around 5 minutes and season with salt and pepper.
5. Peel and dice the potato and add to the
vegetables with the thyme.
6. Pour in the stock and add the drained lentils. Bring
to a gentle boil for around 10 minutes or until
all the vegetables are cooked but still firm.
7. Take around a third of the soup and liquidise
it until smooth. Add this back to the original
soup to give it a thicker consistency.
8. Add the diced chicken and spinach. Heat
through adding more seasoning if needed.
www.greenbirdcafe.co.uk
9. Serve with some warm bread and proper butter!
www.wickedweatherwatch.org.uk List of Recipes
Beth the Free Range Chef W
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Crunchy Pea Fritters
Ingredients
• 1 large onion, • 100g gram or
finely diced buckwheat flour
• 300g peas, • ½ tsp bicarb
defrosted in hot • 1 tbsp ground
Photography by Lucy Baker water and drained flaxseed mixed
• ½ tsp turmeric with 2 ½ tbsp.
water and left
After working in kitchens across
• ½ tsp ground
cumin to thicken for 5
Bath, I set up Beth’s Bakes in 2008. • 1 tsp nigella seeds
minutes
A passion for organic ingredients and • ½ tsp ground
• 100ml water
cooking sustainably is what drives me to coriander • 1 tsp salt
keep experimenting with food. Through • 25g roughly • Oil for frying, I
chopped cashew use rapeseed
travelling and working within different nuts
cultures I love to recreate experiences
and inspire people to eat more veg.
Method
These vegan crunchy pea fritters are a very
1. Mix together spices, bicarb, salt and flour
pleasing combination of textures and flavours in a bowl. Combine flaxseed mix with
with sweet peas popping, nuts crunching and a extra water until you have the desired
general zing of zesty flavours jiving together to texture. 100ml is about the right amount
create a comforting treat for both little and large but you want the fritters to hold a good
mouths. Something a bit different for snack time shape and not be too splatty. Add the
as well as perfect finger food for socials so if you onion and peas and mix.
are having chums round for a soiree then bring 2. Pour 1cm of oil in to a deep-sided frying
out these simple morsels. pan and get it nice and hot. You can test
this by dropping a bit of the batter in and
watching it sizzle. Fry off a tester fritter
to check it’s the right consistency. You
might need to add a bit more water or
flour. Take a tablespoon of the mixture
and pop it in carefully, cooking in
batches and turning to achieve a golden,
crispy, crunchy bundle of happiness.
3. Serve on a pretty plate with a cucumber
www.beththefreerangechef.com and mint yoghurt dip.
www.wickedweatherwatch.org.uk List of Recipes
The Bertinet Kitchen W
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No-Bake Quinoa
Flapjack
We had the pleasure of working with
The Bertinet Kitchen recently who
delivered a cookery session at one of
our events - their session got children
thinking about carbon footprint
and how using the amazing range of
local ingredients we can find right
here on the doorstep of the Wicked
Weather Watch offices in Bath can
reduce our food miles and have a
more positive impact on our planet.
Ingredients
A huge thank you to Bertinet and the local
companies who supported the cookery session • 8x8” dish
by providing their produce. The quinoa came • 2.5 cups quinoa flakes
from the Bath Farm Girls, rapeseed oil from Bath • 1 cup nut or seed butter
Harvest, blueberries and raspberries from Lovejoys
• 1/3 cup honey
Wholesale – all sourced
within 25 miles of the event! • 1/4 cup rapeseed oil
• 2 tsp cinnamon
An easy cookery activity to do with your
• 1 tsp vanilla
kids and a nice opportunity to talk to
them about how our choices can impact • 1/2 tsp salt
our wonderful world, and the outcome, a • Various berries
delicious healthy snack to enjoy together!
Made with lovely Bath produce! Method
1. Put all dry ingredients together
and mix
2. Put all ‘wet’ ingredients into a
pan and melt gently over heat
3. Stir to combine all ingredients
4. Press into dish and put in the
www.thebertinetkitchen.com fridge for a few hours to set
www.wickedweatherwatch.org.uk List of Recipes
My Somerset Kitchen W
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Matcha Smoothie Bowl
I am passionate about creating
delicious and nourishing plant-based
food. My diet is based on nutritional
whole foods including vegetables,
fruits, whole grains, legumes, seeds
and nuts, limiting animal products
and avoiding processed food. By
following a whole food plant- Photography by Paolo Ferla
based diet, I have noticed a
positive impact on my wellbeing.
It’s empowering to think that everyone can
contribute and make a difference in saving
Ingredients
our planet and helping to slow down the • 1 large avocado Toppings:
effects of global warming simply by reducing • 2 large bananas • Goji berries
the amount of animal products they eat
• 1 teaspoon of • Chia seeds
and eating more plant-based food.
organic matcha
• Sliced banana
green tea powder
Eat more veggies and love our planet. Together,
imagine the impact that we could have on • 200ml coconut
slowing down or even preventing climate change. water
‘A global shift
towards a vegan diet
Method
is vital to save the 1. Slice the avocado down the middle and
scoop out the avocado flesh, discarding
world from hunger, the stone and avocado skin. Next,
fuel poverty and peel the bananas, breaking them into
small chunks. Add the banana chunks,
the worst impacts avocado flesh, 1 teaspoon of matcha
of climate change’ green tea powder and 200ml of coconut
water to a blender. Blend until smooth
– The UN and creamy.
2. Pour the smoothie into two bowls. Top
with sliced banana, a handful of goji
www.mysomersetkitchen.com berries and a sprinkling of chia seeds.
www.wickedweatherwatch.org.uk List of Recipes
Sal’s Kitchen W
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Smoky Aubergine Pasta
with Herby Pangrattato
Ingredients
• 1 small aubergine To make the pangrattato:
• Olive oil • 1 slice of white bread
• 1 fat garlic clove • A few fresh basil
• 2 tbsp tomato puree leaves
• 1 tsp sugar • Sea salt
• Salt • Olive oil
• Dried oregano
• Spaghetti, to serve
Method
Food blogger and Digital 1. Start by finely dicing the aubergine (the pieces
should be no more than 1cm square), and then fry
Marketing Consultant Sal very gently in a generous splash of olive oil until
Godfrey share’s her favourite nice and soft. Remove the aubergine to a plate.
vegan recipe from her blog, 2. Finely chop or crush the garlic and fry in the same
pan as before (add a little more oil if necessary)
Sal’s Kitchen. until it starts to smell really good, then return the
aubergine to the pan and mix well. Add the tomato
Sprinkled on the top of this delicious puree and a splash of water to loosen it up.
pasta is Sal’s top recommendation
3. Season the sauce with sugar, salt and dried
for anyone who doesn’t eat cheese
oregano, then put a lid on and leave it to simmer
but loves pasta – pangrattato.
gently while you cook the pasta according to the
instructions on the packet.
This is seriously good stuff!
4. Finally, while the pasta is cooking, make the
pangrattato. I find the easiest way to do it is to
toast the bread, then chop it as finely as you can,
before crisping it up again in a frying pan with a
little splash of oil. Keep a close eye on it and once
the breadcrumbs are really golden and toasty,
remove from the heat and mix in a generous pinch
of coarse sea salt and chopped fresh basil.
5. To serve, simply stir the cooked pasta through the
www.salskitchenblog.com sauce, then divide between two plates and top
with fresh basil and your herby pangrattato.
www.wickedweatherwatch.org.uk List of Recipes
Goodness Grazers W
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Roasted Butternut
Squash Hummus
Ingredients
• 1 medium • 2 tbsp tahini
butternut squash • 1 clove garlic
• 1 tbsp sesame oil (crushed)
• Sprinkle sea salt • 1 tbsp sesame
• Sprinkle black seeds (plus more
pepper for sprinkling)
• 1 425g can • Sea salt and black
pepper to taste
For me, food is joy. Goodness Grazers
of chickpeas
(drained)
carefully source top of the line, quality
produce from the local Bath region, to
bring you a unique grazing experience!
Method
Roasted butternut squash is one of 1. Preheat the oven to 200°C.
my favourite foods. I’m originally 2. Slice the butternut (I like to leave the
peel on, but that’s optional!). Place the
from South Africa, where butternuts butternut slices onto a lined baking tray.
are sun ripened and gorgeous... and Brush with sesame oil and sprinkle with
sea salt and black pepper.
hummus is another of my favourite
3. Place into the oven and bake for around
foods. So a roasted butternut squash 30-35 minutes until soft and cooked.
hummus is literally heaven for me! 4. When the butternut is cooked, remove
from the oven and allow to cool for a few
This vegan and gluten free hummus makes minutes.
a fabulous dip for flat breads and fresh
5. Add the butternut to a food processor
raw veggies, or use it as a healthy spread. along with the chickpeas, tahini, garlic
It’s creamy, hearty, satisfying, healthy, and sesame seeds and process until
veggie packed and deliciously textured. It’s smooth.
best when fresh, but will last a few days
6. Add salt and black pepper to taste.
when kept covered in the refrigerator.
7. Serve with flat breads or raw veggies – or
eat it straight (or maybe that’s just me?)!
www.goodnessgrazers.co.uk
www.wickedweatherwatch.org.uk List of RecipesWWW Vicky W
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Almond and Chia Energy
Balls by Deliciously Ella
Ingredients
Makes about 20 balls
• 1 mug almonds (200g)
• 2 mugs Medjool dates (400g)
• 4 tablespoons raw cacao
powder
• 2 tablespoons almond butter
• 2 tablespoons coconut oil
• 2 tablespoons chia seeds
Method
Having just done Veganuary (which I loved and
1. Start by putting the almonds in
a food processor and whiz for
it felt really empowering to take climate about 30 seconds, until they’re
action on my food choices), I thought I’d add nicely crushed.
a recipe to the collection. Energy balls were
2. Then pit the dates and add
them, plus all the other
a regular snack for me through the month, ingredients and 2 tablespoons
particularly around exercise or as a treat with water, to the processor and
blend again until everything
a coffee during the late afternoon slump. has mixed together perfectly
and it’s all nice and sticky.
I’ve tried out a number of equally delicious energy ball
3. Roll the mix into balls.
recipes but I’ve picked this one by Deliciously Ella as
the cacao powder provides a lovely chocolatey hit. The 4. Place the balls in the freezer for
great thing about energy balls is that they travel well an hour to set, then store in an
so you can take them on the go, and they will also last airtight container in the fridge.
for ages in the fridge so you can make a big batch.
To find out more about climate change
and how we can live more sustainably
please visit the WWW website using
www.deliciouslyella.com
the link in the footer below.
www.wickedweatherwatch.org.uk List of RecipesSources
www.activesustainability.com/sustainable-life/
advantages-of-consuming-seasonal-fruit
www.activesustainability.com/sustainable-life/
responsible-consumption-benefits-local-consumption
www.activesustainability.com/sustainable-
development/the-sustainability-of-the-food-system
www.articles.extension.org/pages/62107/how-close-
must-food-be-grown-to-be-considered-local
www.bbcgoodfood.com/seasonal-calendar/all
www.carboncommentary.com/blog/2007/10/29/food-
packaging-and-climate-change
www.fao.org/fileadmin/templates/nr/sustainability_
pathways/docs/FWF_and_climate_change.pdf
www.lessmeatlessheat.org/facts
www.lunduniversity.lu.se/article/the-four-lifestyle-
choices-that-most-reduce-your-carbon-footprint
www.rebootwithjoe.com/benefits-of-eating-seasonally
www.theguardian.com/environment/2018/mar/05/
why-what-we-eat-is-crucial-to-the-climate-change-
question
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