Food waste is big news. And so it should be. It’s estimated that 18 million tonnes of food ends up in landfill every year in the UK alone. Globally the figure is a mind-numbingly huge 1.6bn tonnes, almost a third of what’s produced. At a time when food poverty still affects one in nine people, that just seems wrong.
And as the UK government formally declares a climate crisis, food waste comes high on the agenda of things we can do to make a different. Climate scientists state that reducing food waste is the third most impactful thing we can do (eating a plant-based diet is top of the list!). Which is good news. And there are some great initiatives going on that help get unused food to those who need it (like Fareshare) and even apps that enable you to find someone local who wants your unwanted food (like Olio). Continue reading “Potato, leek and mushroom ‘gratin’”
to do with it? Combined with grated carrots, grated kohlrabi makes a beautiful fresh, crunchy coleslaw with a slightly different flavour – add in a little thinly sliced onion and some toasted black mustard seeds, pumpkin, sunflower and sesame seeds and it’s coleslaw with different flavours and textures. Kohlrabi also works brilliantly with sliced potato to make a gratin – a dish that is not so easy to make dairy free, but with the help of a recipe by Hugh Fearnley-Whillingstall, a good non-dairy milk and a bit of adaptation, anything is possible!
