Today we met with @chefdavej @nonconform and Feeding Liverpool to decide on a logo for the forthcoming Queen of Greens veg bus, a project that will bring fresh local produce to areas that have little or no access to such.
The logo entries were submitted by local school children and were so great- we’re glad the final decision rests with @mayorlpool
Yesterday marked our Helena`s last day with Alchemic Kitchen. It seems very fitting that we sent her off on a very windy day spent making (A LOT) of flatbread pizzas under a gazebo.
Thank you for all your hard work over the years @helenaapplena you will be missed in the team, and good luck for what comes next!
Tbt this time last week when we were running a cooking workshop with Livv housing. Flat breads, soup and high spirits keeping us warm.
This week we are hosting #Halloween themed workshops at our container kitchen and Eaton Street Park. Hopefully there will be clear skies ahead!
We are looking forward to our tomatos ripening and the Prince squash being ready for picking!
Grown in our rescued bathtub here in our courtyard garden. For every ten bathtubs saved, we prevent the equivalent of one tonne of Co2 emissions.
#bathtubplanter #carbonreduction #urbangarden #urbanfarming
Thank you so much to @liverpoolguild for taking part in last night`s cook along. It was our last vegan cooking session for The Green Guild. We marked the occasion by making Kimchi and apple vinegar. Both of these recipes make use of store cupboard ingredients and are a really easy way to avoid food waste. If you want to have a go at making either you can find the recipes on our website.
#tastenotwaste #liverpooluni #cooking #vinegar #kimchi #fermentedfoods #guthealth #foodwaste #earthday
We are so excited to announce that the Knowsley Pies will shortly be available through Lids. These pies have been made using surplus pheasant reared on the Knowsley Estate. With restaurants closed this year we have worked closely with @homebakedbakery_ to make sure that local pheasant didn`t go to waste.
More info to follow soon!
#pies #Knowsleypie #foodwaste #Circulareconomy #localfood #tastenotwaste
To celebrate #FoodWasteAwareness week we are launching our meal planner developed with local artist @aisling_bridget as part of our #YourFoodNeedsYou project.
Every year households in Liverpool, Sefton and Knowsley dispose of around 59,000 tonnes of food waste. By using tools such as this you can make sure that you are only buying food you will eat.
Making positive choices for the environment and your health isn`t always easy but you have to start somewhere. We find that setting an intention at the start of the week helps to focus your decisions on the things that matter most. You can download this weekly meal planner from our website. Link in bio.
It`s #GlobalScouseDay! Of course we can`t celebrate the way that we usually would but we think it`s important to still get together to celebrate our unique regional flavour.
Through our project #YourFoodNeedsYou we were able to deliver blind scouse ingredient bags to 30 Livv Housing residents across Knowsley. We also hosted a blind scouse cook along with @LiverpoolGuild Green Guild. Thanks for having us guys🙏
As we all know scouse is the architypal food waste recipe. It makes use of all of the store cupboard ingredients and will last for days. Pickling cabbage or beetroot is the perfect way to preserve local seasonal veg. Head over to over facebook page to watch a cabbage pickling cookalong.
#Liverpool #Knowsley #cooking #foodwaste #seasonal #local
The Feedback - Feeding People, Backing the Planet Radio 4 appeal is coming to an end. There are only 24 hrs left to donate.
We are funded directly by Feedback to save food and cut out waste. Your support will mean that we can continue to save pumpkins like this from being ploughed in.
Link to donate in bio.
The @Feedbackorg radio 4 appeal is now live!
The Gleaning Network takes (Covid-safe) volunteers to farms around the country to harvest fruit and veg that would otherwise be wasted; the produce is then redistributed to charity partners and local communities, ensuring this fresh, delicious produce doesn’t go to waste. To date, the Gleaning Network has rescued over 560 tonnes of surplus produce!
From 7.55am on 21 February to 7.55am on 28 February, supporters will be able to donate online through the BBC Radio 4 website, via phone (0800 404 8144), or via cheque, freeposted to: BBC Radio 4 Appeal (yep, that’s the whole address; please remember to write ‘Feedback’ on the envelope!)
Link to donate in bio!
