Recreating this process in an urban setting is possible, by using food and garden waste such as leaves and lawn cuttings. In the wild, composting takes place naturally: trees shed their leaves, shrubs wither away, seeds deteriorate, and all these materials will decompose spontaneously, becoming part of the soil they came from and delivering nutrients back into the ground. We can describe composting as the process of giving life back to your soil using organic materials.
The good news is that we can all do our part to avoid food waste as much as possible while learning how to make composting happen at home. This causes the release of methane gas, which is many times more potent than carbon dioxide. Over 85% (by weight) of this wasted food arises in households and food manufacture, although waste arising in one part of the supply chain is certainly influenced by other parts of the chain.ġ9% of the food scraps and lawn clippings, ideal compost fodder, end up in landfills and decompose without access to oxygen. This had a value of over £19 billion a year and equates to more than 25 million tonnes of greenhouse gas (GHG) emissions. WRAP estimated annual food waste from UK households, hospitality & food service (HaFS), food manufacture, retail and wholesale sectors in 2018 at around 9.5 million tonnes, 70% of which was intended to be consumed by us (30% being the ‘inedible parts such as the outer layers of cauliflower, animals waste etc)
While a small proportion of people have an allotment or a veg patch in the garden, we are not really inclined to grow our own greeneries yet. Let's find out why.Ī common mistake is to think of composting as the exclusive dominion of farmers and gardeners, I assure you that's not the case, we can all play our part. Celebrating the benefits of composting is extremely important to our society, and we should all consider becoming "rotters". We are currently in the middle of Compost Week 2021. Be ready to be inspired and change your outlook, because Food is Functionality, not just flavour! This is an interactive presentation, using a number of herbs, spices, and ingredients to illustrate the point. It will make you think about the way in which we use ingredients to cook, why we pair certain ingredients together, how to use herbs and spices in cooking, and to what end. We are what we eat and this presentation will help you make more informed choices based on science and non-jargon nutrition. We are we taught to do most thing in life and yet never taught why we use certain ingredients and how they benefit us! How does food impact our brains and our bodies? How we have evolved to become the humans we are today and what role has food played in our evolution.
Kumud Gandhi, a Food Scientist, Author, and Founder of The Cooking Academy will take you behind the scenes at the food we eat, the choices we make, and what factors have influenced our eating habits today. It produces a very strong dye.Food is medicine and medicine is food – Hipprocates 320 BCĭo you eat to live or live to eat? Is food just about filling a hole? If it is then think again – this presentation is a game-changer! El azafrán is a commonly-used spice in Spanish cookery.
The rice of la paella is usually yellow because saffron ( el azafrán) is added. It is a mixture of rice ( el arroz), meat such as chicken ( el pollo) or rabbit ( el conejo), seafood ( los mariscos) and vegetables ( las verduras). La paella is prepared in a very big pan called la paellera and it is often cooked outside in the open air during picnics and day trips.
The traditional paella from this area is called la paella valenciana. La paella is one of the most famous dishes of Spain.
La comida - the food / the lunch / the mealĢ. On the table there will be el pan - bread, el agua - water and el vino - wine.Įl almuerzo - the lunch / the mid-day meal Typically, it consists of el primer plato - the first course, el segundo plato - the second course, el postre - the dessert, el café - the coffee. In Spain, the main meal of the day is la comida / el almuerzo in the early afternoon.