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Hello and welcome to the October 2023 edition of the Zero Waste LCR Food for Thought blog.

This monthly round-up of food-related dates features tips, recipes and facts which aim to help Liverpool City Region residents cut down on food waste to protect our planet for future generations…

Food Waste in Liverpool City Region

According to the Waste Composition Analysis 2021/22 – Kerbside report produced by Merseyside Recycling & Waste Authority, food waste across the six districts of Liverpool City Region (Halton, Knowsley, Liverpool, Sefton, St Helens and Wirral) makes up an average of 31.6% of all the kerbside collected residual waste collected, which equates to an estimated 134,107 tonnes per annum. Furthermore, it is estimated that 73.2% of all the food in the kerbside collected residual waste is classified as avoidable (meaning it is disposed of packaged or in a prepared but uneaten condition).

The Good News

The good news is that there are methods that residents across the region can introduce to reduce the amount of food waste. Generating less waste is a pivotal component in reducing the effects of climate change. Beyond creating a more sustainable environment, reducing food waste saves money and provides plenty of chances to get creative in the kitchen – even for those who wouldn’t usually dream of cooking.

So, without further ado, dig in and enjoy!

International Coffee Day (Sunday 1 October)

It’s time to wake up and smell International Coffee Day, as it kicks off a jam-packed month of annual food and drink related dates on Sunday 1 October…

According to British Coffee Association, we drink approximately 98 million cups of coffee per day in the UK! Whether at home or on the go, many of us love a cup of Joe – which provides us with a perfect opportunity to talk about how easy it is to make more sustainable choices when it comes to coffee.

Use Instant Coffee

Using soluble coffee (better known as instant coffee) granules is a great way of minimising coffee waste, as it requires less coffee and water kettles use less energy than the traditional coffee maker, as research from the University of Quebec suggests.

Instant coffee is quicker to make and more often than not, it’s also cheaper to purchase. However, we appreciate the instant stuff is not to everyone’s liking, so read on for more methods and advice…

Use a French Press or Moka Pot

Using a French press is a sustainable way to brew coffee. Simply add grounds and boiling water to your press, wait four minutes, and then slowly press down on the plunger to filter. Not only is this method better for the planet, but it’s also a simple and tasty way to enjoy your cuppa pick-me-up.

While you can achieve a strong coffee through brewing with a French press, a Moka pot is renowned for generating a more concentrated, espresso-style taste. The stovetop coffee makers require nothing but water and coffee grounds to brew. All you need to do is fill the bottom chamber with heated water, add the filter basket, fill the basket with coffee grounds, and transfer the pot to the stovetop. Turn your stove to medium heat and leave the lid of the brewer open. After a few minutes, a deep-brown stream of coffee will begin puttering out the top. You know your cup is done once the stream turns to a more light-brown or yellow colour!

Compost Coffee Grounds and Coffee Filters

According to fluentincoffee.com, the best way to compost coffee grounds and coffee filters* is to:

Break the filter up into smaller pieces. This speeds up the process and allows you to spread out the grounds and filter.
On that note, spread out the filter and the grounds, so they don’t harden and cake in one spot. If you notice that the grounds have hardened, make an extra effort to break up the cake and spread the coffee grounds around. This will speed up the process.
Mix up the filter and grounds with the rest of your compost. This keeps the moisture in your compost and prevents the coffee grounds from hardening. If things do get too dry, you can always add a little bit of water to keep moisture in your compost.

*It’s worth noting that only coffee filters made entirely out of paper or other natural materials can be composted – paper and cloth are both biodegradable, but other materials are not, so it’s essential to ensure that your filters don’t have a wax coating, metal border, or any other artificial elements (for example, some white coffee filters are treated with bleach and/or other chemicals).

Recycle Coffee Pods

Recycling certain coffee pods is now achievable here in Liverpool City Region, thanks to Podback’s drop off service.

Podback is a nationwide coffee pod recycling service set up and funded by the leading coffee pod systems, Nespresso, NESCAFE Dolce Gusto and Tassimo.

Learn more via the Podback website.

Coffee on the Go

While brewing coffee at home is considered to be the most environmentally friendly method to prepare it, coffee on the go is often a more viable option when life gets busy.

Our advice on this matter would be to opt for local, independent retailers, as they tend to source Fairtrade coffee locally.

A lot of local coffee shops also sell ‘keep cups’, which can be used upon your return to purchase. They are often incentivised too, with many coffee shops offering discounts when using keep cups during the sale transaction.

The Bottom Line on Coffee

We understand that the same idea doesn’t work for everyone, due to various reasons such as tastes and schedules. The above suggestions are just some of the ways in which we can reduce waste created by coffee.

There are other coffee-making devices such as drip machines and percolators which may help you to you on your journey to cutting back on your coffee waste. Additionally reusable cotton filters and stainless-steel filters are worth researching in greater detail (both options typically work with standard drip machines and pour-overs).

Whatever option you decide to pursue, we hope you keep enjoying coffee in healthy moderation. If none of the above suggestions work for you, then don’t beat yourself up about it, as there are other ways in which we can reduce waste and our carbon footprint…

Follow us on Facebook, Twitter and Instagram to find out more.

World Vegetarian Day (Sunday 1 October)

Sunday 1 October also marks World Vegetarian Day!

As previously mentioned in the August edition of Food for Thought (under the ‘National Burger Day’ section), vegetarianism and veganism have grown in popularity in recent years – with the desire to achieve a less carbon-intensive impact when it comes to food choices as one of several main reasons why.

Adopting vegetarian, vegan or even ‘flexitarian’ diets are a great way of shrinking our carbon footprint and subsequent impacts on climate change.

Environmental reasons aside, another hugely appealing factor is that there are a whole range of vegetarian foods and recipes which are both delicious and nutritious – even to the most ardent meat eaters!

The Love Food Hate Waste website has a great variety of vegetarian recipes – both sweet and savoury – to try at home. From Quick Ciabatta Pizza to Leftover Chocolate Fridge Cake, there are plenty of innovative ways to treat our taste buds with vegetarian delights.

Besides embracing new ways to eat vegetarian foods, composting organic waste produced by vegetables and other vegetarian foods is a great way to reduce carbon emissions. If you would like to learn more, you can get involved by joining our home composting project.

Single Use Plastic Ban (Sunday 1 October)

By now, many of us will know how much of a talking point plastic pollution has become over the last few decades – owing largely to the threat it holds against maritime creatures and biodiversity.

A report from the Ellen MacArthur Foundation cited that there will be more plastic than fish (by weight) in our oceans by the year 2050, if we carry on using plastic at the current rate.

However, there’s some encouraging steps being made in the UK…

From Sunday 1 October, DEFRA (the Department for Environment, Food and Rural Affairs) will be introducing a ban on certain single use plastic food utensils.

Single use plastic cutlery, and polystyrene cups and food containers will be banned, while there will also be a restriction to the supply of single-use plastic trays and bowls to members of the public – although businesses can continue to supply these items if they are used as packaging in shelf-ready pre-packaged food items.

More information and resources for businesses and organisations affected by the ban can be found here.

National Curry Week (Monday 2 – Sunday 8 October)

National Curry Week takes place from Monday 2 – Sunday 8 October 2023.

In recent years, curry has been heralded by various sources as one of Britain’s most-loved home cooked dishes, so it makes complete sense as to why there is a whole national celebration in honour of this sumptuous, spicy cuisine!

As stated on the official National Curry Week website:

“The very first National Curry Week took place in October 1998 and was founded by the late Peter Grove. (…) This year will be the 25th National Curry Week and we’re committed to making it bigger and better than ever!”

Whilst the event highlights eating curry from restaurants and takeaways as a great way to support local businesses, it also features tips on ways you can host your own curry night through cooking various recipes or putting on a ‘pot luck spread’, with each guest bringing their own curry dish to the table!

Whether you are in need of inspiration to celebrate, or you’re looking for homemade dishes you can enjoy all year round, the Love Food Hate Waste website features a list of curry recipes and information on just some of the contributory ingredients.

We’re sure it’s ‘naan of our business’ if you choose to celebrate, but we know what we’ll be doing!

National Taco Day (Wednesday 4 October)

Wednesday 4 October sees the return of National Taco Day, providing food lovers with a great chance to celebrate this marvellous Mexican sandwich equivalent.

Instead of using bread, a hard or soft tortilla (depending on your fancy) is wrapped or folded around a spicy filling consisting of meat, fish, vegetables, or beans (or a combination – again, depending on your taste preferences).

As with many homemade recipes, tacos are a great way of using up leftovers – whether you’ve got some leftover chilli, or some rogue fresh vegetables kicking about the salad drawer, you really can’t lose when it comes to getting creative with this popular delicacy.

To showcase the breadth of the taco’s versatility, we’ve rounded up a few recipes for you to peruse and try at home:

World Porridge Day (Tuesday 10 October)

Now in its 15^th year, World Porridge Day returns on Tuesday 10 October.

Initially set up by Scottish Charity, Mary’s Meals, back in 2009, the event has achieved great success in its mission to provide one good meal every school day for hungry children living in 18 of the world’s poorest countries.

Aside from this important feat, World Porridge Day also provides an ample reminder of just how tasty and nutritional a comforting bowl of oatmeal is… Not least at a time when the Autumn weather is creeping in!

Enjoyable on its own or topped with fruit, nuts, chocolate chips and other sweet ingredients, there are plenty of reasons to love porridge.

From porridge with quick berry compote, figs & pistachios to apple & linseed porridge, BBC Good Food features an array of ways you can liven up your morning (of afternoon, if you prefer!) bowl of oats.

Or, if you’re feeling extra adventurous, you can learn all about how to turn stale rye bread into porridge, courtesy of this 2022 article from The Guardian.

Word Egg Day (Friday 13 October)

Friday 13^th may be unlucky for some, but if you’re an egg lover, then you’re actually in luck, as the superstitious date coincides with World Egg Day!

Established in 1996 at the International Egg Commission’s Vienna conference, this annual occasion celebrates the versatility and nutritional value of this popular food item.

Boil them, poach them, fry them, scramble them… Make an omelette if you please! Eggs are lauded for their adaptability, having formed part of many a breakfast, lunch, dinner and snack over the years.

They’re also a good source of protein and rich in Omega 3 (characteristics which have helped their reputation as “superfoods’).

If all that wasn’t enough, eggs are an excellent example of a zero-waste food, as their shells can be crushed and mixed with other organic waste in compost bins (if you would like to learn more, you can get involved by joining our home composting project).

From simple everyday meals to more eggs-travagant dishes, BBC Good Food has a great list of egg recipes, whilst Love Food Hate Waste provides great storage tips to ensure your eggs don’t go to waste.

World Bread Day (Monday 16 October)

Monday 16 October welcomes the return of the annual World Bread Day, which was initiated by the International Union of Bakers and Confectioners (UIBC) as a way of celebrating this much-loved staple food.

Whilst bread is hugely popular, it’s unfortunately a food item which often goes to waste. To put the extent of bread waste into perspective, it has been reported by Love Food Hate Waste that if we stopped binning bread, it could do the same for greenhouse gas emissions as planting 5.3 million trees!

Luckily, there are ways we can beat the bin when it comes to preventing bread waste. The Love Food Hate Waste website features a range of tips on bread including storage, buying, and how to get the best out of leftovers.

While we’re on the subject of bread, it’d be rude not to share some recipes to try at home! As previously featured in the August edition of Food for Thought, here is a slow cooker bread recipe* which is as easy to make as it is to eat…

As quoted by BBC Good Food editor, Barney Desmazery, “this simple project is perfect for beginners and uses strong wholemeal or white flour”, so the choice is yours when it comes to deciding which type of bread to make.

Coming in at 15 minutes prep and between 2 hours – 2 hours, 40 minutes cook time, this recipe will provide the perfect bread for your afternoon tea sandwiches. With a springy consistency straight from the slow cooker, or the option to bolster you crust via an extra 5 minutes in the oven, you can customise the bread to your liking.

Visit here to view the slow cooker bread recipe: http://www.bbcgoodfood.com/recipes/slow-cooker-bread.

*We have opted to share a slow cooker bread, as this is a more energy-efficient way to bake, meaning that it’s less carbon-intensive and therefore less of a contributor towards climate change. However, if you do not have access to a slow cooker at home, there are plenty of oven cooker homemade bread recipes online to explore via a search engine of your choosing! BBC Good Food is generally a good place to start – although, if you’re looking to introduce a twist to your afternoon tea sandwiches, this list of zero waste sourdough discard recipes from the Zero Waste Chef is also handy!

Recycle Week 2023 (Monday 16 – Sunday 22 October)

A key part of WRAP’s Recycle Now campaign, the 20th annual Recycle Week will take place Monday 16 – Sunday 22 October 2023.

With a focus on missed capture of items that can be recycled at home, the theme this year is The Big Recycling Hunt and the campaign is a week of action which brings the nation together to recycle more of the right things, more often.

To coincide with this year’s Recycle Week, Recycle Right will be a running a Liverpool City Region-wide campaign aimed at tackling recycling contamination.

For the relevance of this blog, it is worthy to note that food waste contamination is surprisingly more common than you think…

Greasy pizza boxes, takeaway trays and yogurt pots are just some of the common contaminants which reach recycling collections across Liverpool City Region* (Halton, Knowsley, Liverpool, Sefton and Wirral).

To learn more about how to stop contamination and recycle right in your area, visit https://recycleright.org.uk/.

*St Helens also forms part of Liverpool City Region, but offers a different recycling collection service which is currently undergoing a raft of changes – all of which can be viewed here.

Apple Day (Saturday 21 October)

Initially launched in 1990 by Common Ground, Apple Day returns on Saturday 21 October – just over a month on from International Eat and Apple Day, which took place on 16 September.

As reported on in the September edition of Food for Thought, Love Food Hate Waste have a whole host of information on how you can store, eat and avoid wasting this firm favourite – with seasonality and nutritional information also available!

Whether you like your apples just as they are, added to sweet or savoury dishes, or even in a smoothie, visiting the Love Food Hate Waste website will send you on your way to celebrating this day in delicious style.

Fun fact: Apples have been hailed as a superfood which can reduce the risk of many major diseases, including diabetes and cancer. They can also promote weight loss and gut health – it’s little wonder why the saying “an apple a day keeps the doctor away” has sealed its status in society!

World Pasta Day (Wednesday 25 October)

First established in 1995 by the World Pasta Congress, World Pasta Day returns on Wednesday 25 October.

A comforting staple food, pasta has proven to be very popular with food lovers worldwide, as it is quick and easy to cook and can be prepared in many different ways.

Dried pastas especially are a great example of a zero-waste food, as they have a shelf life of 2 – 5 years! Fresh pasta may not last anywhere near as long but can be frozen for up to four weeks from its use by date.

The Love Food Hate Waste website has more tips on how to prevent your pasta from going to waste, while Gemma’s Bigger Bolder Baking features a simple two-ingredient homemade pasta recipe if you’re ready to embrace your inner chef.

Looking for more ways to enjoy your pasta? Check out this list of 85 pasta recipes, courtesy of Taste of Home.

National Cheese Toastie Day (Friday 27 October)

Established in 2020 by The Yorkshire Creamery, Friday 27 October marks the fourth year of National Cheese Toastie Day.

According to The Yorkshire Creamery, cheese toasties are the UK’s favourite lunch option, with an estimated 4.3 billion consumed by Brits annually! With this list of recipes on hand, it’s hardly any wonder why – who knew that there were so many ways to enjoy a cheese toastie?

Hardcore lovers of this dairy delight know all too well that buying bigger blocks of cheese is often the cheapest option. For some, this isn’t a problem, as the cheese will often be eaten prior to its ‘best before’ date. For others, the cheaper option of a bigger block of cheese often ends up going to waste.

The good news is that you can stretch the shelf life of cheese by grating it, placing in a sealed bag or container, and freezing for up to two months – what’s more, this is ideal for making cheese toasties!

Visit the Love Food Hate Waste website to find out more on how you can get full use out of your cheese.

Halloween (Tuesday 31 October)

Tuesday 31 October marks the return of one of the most popular holidays to grace our annual calendar… We are, of course, referring to Halloween!

For many, Halloween is a great opportunity to dress up as something scary… For us, it’s a chance to address something scary!

While it’s not our intention to discourage the fang-tastic fun that comes with Halloween, it is our duty of care to inform residents of the startling facts on pumpkin waste – and, more importantly, ways in which we can prevent it from happening.

Pumpkin Food Waste Facts

In 2022, it was reported by the Sustainable Food Trust that of the estimated 39.9 million pumpkins that are bought per year, 22.2 million will go to waste. Furthermore, Hubbub – the organisers of the annual ‘Eat Your Pumpkin’ campaign – have calculated that this staggering figure equates to £32.6 million worth of food waste!

So, what can we do to prevent pumpkins from going to waste?

Use battery-powered tea lights to keep the inside fresh enough to eat later. Both Hubbub and Love Food Hate Waste feature a range of tips and recipes to help you get the most out of your pumpkins, post-Halloween.

If your pumpkins are no longer edible and you have a compost bin, smash up your pumpkins and add them to the other organic waste inside your compost bin. If you would like to learn more about composting, you can get involved by joining our home composting project.

Download the Pumpkin Amnesty resource pack, as featured on the Recycle Right website – this is a handy resource for residents, while there is also a resource pack for organisations and community groups to start collection centres for composting.

Sensibly Packaged Sweets and Homemade Treats

Away from pumpkins, another way of cutting down on food waste at Halloween is by addressing the treats you have at parties and/or to give away for Trick or Treat.

Purchasing sweets that are packaged in paper bags or wrapped in paper (as a way of reducing plastic waste) is definitely more friendly for the environment – just remember to check that the paper is clean before recycling after use (there’s more information available about this on the Recycle Right website).

Purchasing jars of sweets in bulk along with paper bags to make up your own treat bags is a good way of avoiding plastic. Local confectioners such as The Sweets & Gift Company in Liverpool, Quay Confectionery in Royal Albert Dock, RS Fine Chocolate in Southport and Newbridge Confectionery in Wirral are just a few retailers who have such options available, while Handy Candy and Sweets in the City are good online choices.

Another way of going green for Halloween is making homemade treats. From eerie eyeball cake pops to scary skeleton biscuits, BBC Good Food features a great list of homemade Halloween recipes for you to try this year.

That’s a wrap!

Thank you for taking the time to read our Food for Thought blog – we hope you’ve enjoyed it and we’ve given you some great take-aways (no pun intended) on how you can reduce food waste and make sustainable-savvy decisions in a tasty manner!

Please note, with the exception of MRWA-published documents, external links feature within this article are not officially endorsed by MRWA and are for reference and information purposes only.

Hello and welcome to the September 2023 edition of the Zero Waste LCR Food for Thought blog.

This monthly round-up of food-related dates features tips, recipes and facts which aim to help Liverpool City Region residents cut down on food waste to protect our planet for future generations…

Food Waste in Liverpool City Region

The Good News

So, without further ado, dig in and enjoy!

Organic September (1 – 30 September)

Founded by the Soil Association, Organic September primarily champions the breadth of benefits produced from organic farming and food production.

The annual campaign not only educates people on how organic farming is good for people, plants, animals, and the planet, but also provides an opportunity for organic businesses to unite and promote their respective offers.

Want to learn more? Head here: https://www.soilassociation.org/take-action/organic-living/organic-september/.

Home Composting with Zero Waste LCR

For us, Organic September is a befitting occasion to promote our Home Composting project.

Residents across the six districts of Liverpool City Region (Halton, Knowsley, Liverpool, Sefton, St Helens, Wirral) are eligible to become a member of the Home Composting Network, free of charge.

Upon signing up and becoming members, residents will receive a free compost bin*, a ‘How To, guide, composting tips, and subscription to our composting e-newsletter.

Why compost?

Composting is a great way of turning organic waste (including food scraps and garden trimmings) into a rich fertiliser to use on your lawn and plants. Rather than going to residual waste and feeding climate change, these organic materials can be reused to boost productivity in your garden!

Find out more and sign up today at www.zerowastelcr.com/working-towards-zero-waste/get-involved/.

Sourdough September (1 – 30 September)

Now celebrating its 10^th year since being launched by the Real Bread Campaign back in 2013, Sourdough September embarks upon a “mission to help everyone worldwide to discover that life’s sweeter with sourdough”…

As stated on the official website, “the main aims of #SourdoughSeptember are encouraging people to:

Bake genuine sourdough bread.
Buy genuine sourdough bread from small, independent bakeries.
Boost the Real Bread Campaign, the charity behind Sourdough September.”

Furthermore, the Sustainable Food Trust say that:

“Sourdough bread made with local, organic flour is perhaps the most sustainable bread of all. It entirely avoids the chemical fertilisers used in producing commercial wheat and yeast, as well as the carbon used in transporting this wheat and yeast hundreds of miles from source to factory to retail outlets. An organic, sourdough loaf is the ultimate real bread and, what’s more, it tastes fantastic.”

Have we convinced you to embrace the power of sour yet?

If so, you may want to try baking this recipe at home, or stop by your local bakery to purchase some.

National Tofu Day (1 September)

Friday 1 September marks National Tofu Day.

In recent years, tofu has caused great debate. Many food-lovers herald tofu as healthy superfood which can be enjoyed in a variety of ways, while others consider it to be a bland food choice to opt for.

Then there’s the whole environmental debate, with some sources claiming that tofu may have a bigger impact on climate change than some meats.

We’re here to shed some light on matters, and to advise residents across the region what are the best choices to make when purchasing tofu.

How is tofu made?

As explained via nationaltoday.com:

“Tofu is born from curdled soy milk pressed into a solid block and cooled. Preparing tofu is similar to the production of dairy cheese, where you curdle and solidify milk. Unlike cheese making, you need to discard the whey and press the curds to form a solid.”

So, why the controversy?

Global demand for soy has caused “vast amounts of deforestation and habitat conversion in some of the world’s most precious places”, according to WWF.

On first impression, many may make the aversion that we should instantly dismiss tofu on this basis.

However, WWF also caveat the deforestation claim by explaining “over 75% of all soy produced is used to feed animals that we then consume”.

Furthermore, reports such as this one from the Environmental Working Group have illustrated that the greenhouse gas emissions created by 1kg of tofu are less when compared with greenhouse gas emissions created by meats.

Food choices that are friendlier for the environment

That said, there are ways we can purchase both tofu and meat in a way which has less of a detrimental effect on the environment (scroll to the ‘National Burger Day’ section – near the end of our August 2023 Food for Thought blog – to find out more about the latter).

As for tofu, some positive news is that most of the leading brands in the UK avoid using soy from areas of risk – so, it’s likely that if you do purchase tofu from your local store, it will be more ethically in tune with the environment. To be certain that it is, look out for organic food accreditations on the tofu’s packaging.

Taste-ify your tofu!

Whether you’re a long-time admirer of tofu, or you’re yet to be convinced, here is a list of a few taste bud-tantalising recipes which may take your fancy:

World Coconut Day (2 September)

Saturday 2 September marks World Coconut Day… And there are plenty of reasons to celebrate!

The coconut plant and its various components provide plenty of uses. Fibres from coconut husks are used to make ropes, mats, mattresses and even car seats, whilst palm fonds from coconut trees are often used as a roofing material. In addition, coconut oil has been lauded for its cosmetic properties, as it is often used on skin and hair.

But the real reason we’re here is to celebrate the nutritious, versatile characteristics which make coconuts such a well-loved food! Adding the likes of coconut water, coconut milk, coconut oil and desiccated coconut to other food items which need using up is a great way of reducing food waste.

Coconuts are used in a variety of dishes, treats and drinks… And the great news is that BBC Good Food features a range of recipes to try at home! Spicy coconut noodle soup, sweet potato and coconut curry, fudgy coconut brownies, and banana, coconut & cardamon bread are just a few of the savoury delights and sweet treats available to peruse.

Zero Waste Week (4 – 8 September)

As quoted on the official Zero Waste Week website:

“#ZeroWasteWeek is an award-winning, grassroots annual awareness campaign that takes place online and on-the-ground.

It helps householders, businesses, organisations, schools, universities and community groups reduce landfill waste so you can save money, preserve resources and protect the environment.”

For the relevance of food waste particularly, Zero Waste Week plays an important role in addressing our need to compost organic foods, whilst also focussing on issues such as how food is packaged, stored, and transported. Reminders to buy loose food items and reuse bags whilst shopping are simple, everyday tips, but their significance should not be underestimated…

In a 2016 report from the Ellen MacArthur Foundation, it was predicted that if behavioural trends continue as they are, there will be more plastic than fish (by weight) in our oceans by 2050. The detrimental effects such pollution would cause is beyond devastating.

As stated via UNESCO’s Ocean Literacy Portal:

“Plastic pollution is undoubtedly an issue that requires worldwide cooperation. Its consequences affect the whole planet and its inhabitants: it threatens ocean health, the health of marine species, food safety and quality, human health, coastal tourism, and contributes to climate change.

Reducing the presence of plastic in our oceans will not only allow us to save marine species and ecosystems, but will improve our overall health and that of the environment in general, helping us fight climate change and working towards a more sustainable future.”

Not wasting food is crucial, but so too is the need to reduce buying foods packaged in single use plastic. Luckily, there are organisations close to home who can help tackle this problem.

Visit our Zero Waste Map to discover a range of refill shops across Liverpool City Region.

National Blackberry Day (12 September)

Tuesday 12 September marks National Blackberry Day.

Occurring during the middle of the peak season for blackberries, this day is mooted as the perfect time to enjoy this delicious fruit.

Where to get blackberries

When it comes to seeking blackberries in a sustainable manner, foraging responsibly or buying local during peak season (August to October) are good points to consider.

Foraging is the act of searching for and picking food – typically wild fruits and vegetables, including blackberries… When it comes to foraging blackberries responsibly, don’t put greed before need! Only pick in areas of abundance and remember to leave some for birds and animals that might also like to eat them. Blackberry plants are typically found in parks or public gardens, so these would be a good place to start your blackberry-picking journey.

Alternatively, some farms offer either fruit picking experiences or fresh produce at onsite shops. The likes of Claremont Farm in Bebington, Wirral, Church View Farm in Lydiate and Lyncroft Farm in Ormskirk are just a few examples in and around Merseyside.

Buying your blackberries from local, organic retailers – as featured on our Zero Waste Map – is also a good option to consider.

While some supermarkets do sell organic fruits such as blackberries, it’s key to note that these typically have a higher carbon footprint and do not usually have the same taste quality as local produce, due to fresh food transportation and shelf life, among other factors. That said, we understand that the general busy nature of life gets in the way, and that buying fruit from the supermarket is sometimes the only option! And if convenience plays a big influence on how you shop for blackberries (and in general), then supermarkets aren’t the only way to go…

Apps such as Oddbox, Fruitly, Olio and Too Good to Go are just a few online delivery methods you can pursue. The best part? All these apps play a key role in preventing food waste!

What are the best ways to enjoy blackberries?

Fruit lovers will know that eating blackberries just as they are is a juicy burst of goodness that pleases the taste buds.

However, just like all other fruits and vegetables, blackberries can become overripe if they are not eaten in a timely manner. This is where storage options and homecooked recipes save the day…

As stated on the Love Food Hate Waste website, blackberries are best stored in their original packaging in the fridge and are also suitable for home freezing!

Blackberries are also incredibly versatile and can be enjoyed in a number of homemade recipes. This article from Delicious Magazine features a whopping 37 blackberry recipes which you can try at home. Featuring sumptuous savoury delights and a range of sweet treats, this article is testament to how you can make the humble blackberry go the extra mile!

Liverpool Global Goals Week (15 – 24 September)

2030 Hub’s Liverpool Global Goals Week takes place from Friday 15 – Sunday 24 September and serves as a reminder to residents within the city and the rest of the region of the stark challenge climate change presents – and ways in which we can fight back.

For the relevance of this blog, one of the 17 SDGs (Sustainable Development Goals) set out by the United Nations back in 2015 is ‘No Hunger’.

Food waste is not only a significant contributor to climate change, but it is also a deprivation to people who are subject to food poverty. Alarmingly though, as outlined in this report by Edie, none of the 17 SDGs are on track to be achieved by 2030, with the progress of ‘No Hunger’ declared as ‘stagnating’.

Liverpool and its fellow City Region districts all have a big part to play in getting the goal of ‘No Hunger’ back on track. Householders, businesses, organisations, schools, universities and community groups can collectively contribute towards this goal – in addition to all of the other significant SDGs – and it will be interesting to listen and learn from the discussions which Liverpool Global Goals Week presents on the path to creating a better world.

British Food Fortnight (16 September – 1 October)

As stated on the official Love British Food website:

“British Food Fortnight 2023 takes place 16th September to 1st October 2023.

This is the 22nd year of the national celebration of the diverse and delicious food that Britain produces.

British Food Fortnight 2023 is set to be the biggest and most popular yet with communities and organisations across the country making plans to take part.”

Schools, hospitality providers, various NHS Trusts, the University Caterers Commission, retailers, care homes, communities and food festivals will all be taking part in the annual event, while Love British Food’s Twitter, Instagram and Facebook pages will all be a hive of activity.

With sustainability and climate change high on the agenda, this event serves as a timely reminder of why buying British fruit, vegetables, meat, dairy and seafood are all tasty, nutritional choices which are better for the environment.

Find out how you can get involved here: https://www.lovebritishfood.co.uk/british-food-fortnight-2023.

International Eat an Apple Day (16 September)

Saturday 16 September is International Eat an Apple Day and the good folks at Love Food Hate Waste have a whole host of information on how you can store, eat and avoid wasting this firm favourite – with seasonality and nutritional information also available!

World Paella Day (20 September)

Wednesday 20 September is World Paella Day!

As stated on the official World Paella Day website:

“World Paella Day is a recognition to the most universal plate of Spanish gastronomy. A day in which the Valencians share our great dish with the rest of the world to celebrate, beyond recipes and ingredients, the internationality of the paella. A meal of humble Valencian origin that has transcended all borders. With eight million yearly searches on the internet, making it the fourth most important dish on the planet.”

For us, this savoury Spanish special is a wish dish in terms of preventing leftover rice meat, fish and / or vegetables from going to waste.

To celebrate, we have rounded up a few recipes which may be of interest for you to try at home:

Seed Gathering Season (23 September – 23 October)

Organised by the Tree Council, their official website states:

“Our annual Seed Gathering Season encourages everyone to join us in gathering seeds, fruits and nuts and nurturing the trees of the future. Beginning on 23 September, the autumn equinox, Seed Gathering Season is the perfect start to autumn. 2023 will mark our 23rd Seed Gathering Season, a fantastic way to get everyone from volunteer Tree Wardens and member organisations to local communities and families to start growing their own trees.”

Among the resources on offer from the Tree Council are a Seed ID Guide and a Guide to Spotting Tree Seeds.

If you’re wanting to get involved in this year’s seed gathering season, the official website of local woodlands, The Mersey Forest, offers great advice on how to do so. Visit here to find out more: https://www.merseyforest.org.uk/news/get-involved-this-seed-gathering-season/.

That’s a wrap!

Please note, with the exception of MRWA-published documents, external links feature within this article are not officially endorsed by MRWA and are for reference and information purposes only.

Plastic free July is a global movement that helps people reduce their plastic waste and form eco-friendly habits. In her ongoing attempts to live a more environmentally friendly lifestyle, our Contracts and Operations Officer Karen joined in the movement. Read below to see how she got on…

Last year I decided to try to go plastic free and so signed up to the Plastic Free July challenge.

It was certainly a learning curve and I started by doing a “plastic inventory” and began by looking at what disposable plastic items I had around the house and what options there were for swapping plastics for other packaging.

“I wasn’t starting completely from scratch”

So, this year, when I signed up again, it was interesting to look back on the changes I had made then, what I had kept and what had fallen by the wayside. As I wasn’t starting completely from scratch this time around, I also wanted to see what else I could change going forward.

The changes which I have maintained over the year, were things like swapping laundry pods to soap powder; using a water filter and refill bottles rather than buying bottled water; using bath bombs rather than bubble bath in plastic bottles; shampoo and conditioner bars; bars of soap rather than liquid soap; beeswax food wraps and swapping from products in plastic bottles to glass. I even found soap infused sponges rather than shower gel.

I was starting to feel really pleased with myself and thought that my plastic free campaign was a success. Sadly, on looking again at the range of disposable plastics around the house I realised that this was not the case. The kitchen wasn’t too bad as a lot of the products could be swapped for glass (although I still haven’t got the knack of getting the ketchup out of the bottle!). I made a batch of sweet chilli jam (and used old jars- so plastic free and reuse- win win!) I even started to make my own humus as I bought at least one tub per week.

“I was determined to keep to just shopping where loose fruit veg was an option”

Although I had also started buy loose fruit and veg and meat from the butchers rather than in prepacked plastic wrap, I hadn’t really managed to keep to this. Not all shops sell fruit & veg loose, or have a butcher on site, so sometimes when I was in these shops, it was far more convenient to buy the wrapped food “just this once” rather than travel five miles to different shops. Unfortunately, “just this once” became a regular habit. So this July I was determined to keep to just shopping where loose fruit veg etc was an option. Bread was a bit of a faff though- almost all the bread in the supermarkets was wrapped in plastic- even the freshly baked bread. I could get some, but it was more like the rolls rather than sliced bread, or I could go to well-known high-street bakers. Most frozen food was out of bounds as it’s all packaged in plastic. I always bought frozen fruit and veg as a way of reducing food waste so this was bit of a dilemma. Was I prepared to swap convenience for plastic free? As I had committed to doing as much as I could this month, I decided to give it a go.

Preparing food is time consuming and if I’m being honest, really inconvenient; it certainly isn’t a practical option for a busy family. Also, looking in my cupboard at the accumulation of plastic containers, without some considerable outlay, all I had in the way of storage was plastic. (The wax wraps don’t work in the freezer, but even if they did, they would be way too expensive to use!) So, I have decided to gradually replace the plastic for other material, but this will definitely be over time. I’ve managed to swap things like kitchen roll and toilet roll to packets with paper wrappers and use paper carrier bags rather than the plastic bags for life. I even noticed that one supermarket is now selling meat stock in cans. As a lucky coincidence, a leaflet was posted through the door recently advertising a new milk man in the area so I’ve signed up for this.

“I had decided to make my own, all-purpose cleaner”

The main culprits were cleaning products and cosmetics/bathroom stuff. I found a business doing refills. It supplies a range of items such as cleaning products, cosmetics and other household goods that are either disposable or refills and they deliver to your door, but they can be expensive. You can get refills for washing up liquids, but you have to commit to a monthly subscription which was about £10 per month. It is virtually impossible to get plastic free affordable alternatives for these products. I had decided to make my own, all-purpose cleaner and use a refillable glass container to cut back on all the plastic bottles. It seemed like a good idea in theory, but all the ingredients I needed came in plastic packaging!

I’ve swapped my disposable plastic biro for a refillable metal one. But again, the cost difference is an issue. I also found a “recipe” to make my own wax food wraps, so I am going to give that a go. It will certainly help reduce costs- but again, looking on the internet- most of the things needed come in plastic!

So sadly one year on, I’m still finding the same challenges. Going plastic free is difficult due to the lack of choices, the cost of alternative solutions and time consuming. The message is out there- and we all get it, unfortunately, the infrastructure to enable us to make the change hasn’t really caught up.

“Going cold turkey on plastic in one go was a bit overwhelming”

I think my main advice would be change what you can when you can. As the saying goes “every little helps”. I don’t believe it’s possible to go completely single use plastic free in one go. Set realistic targets for yourself to reduce your plastic usage. That way you will feel a sense of achievement not disappointment or failure. Perhaps focus on one type of plastic at a time (i.e. reusable drinks bottles, or carrier bags) and get that right before you move on to others. Going cold turkey on plastic in one go was a bit overwhelming and definitely challenging, but it certainly highlights just how dependent we are on plastic. But I also learnt that there options out there and as a consumer there are more choices coming onto the market.

Who knows, over the next 12 months with a bit more pressure on the big supermarkets to change, we may find the choices easier to make, which is the only real way change can be implemented and sustained.

Our thanks to Karen for telling us about her plastic free journey and trying to adopt a zero waste lifestyle. Any external links in the article are not officially endorsed by MRWA and are for reference and information purposes only. Any opinions expressed are that of individuals not of MRWA.

Hello and welcome to the August 2023 edition of the Zero Waste LCR Food for Thought blog.

This monthly round-up of food-related dates features tips, recipes and facts which aim to help Liverpool City Region residents cut down on food waste to protect our planet for future generations…

Food Waste in Liverpool City Region

The Good News

So, without further ado, dig in and enjoy!

National Allotments Week (Monday 7 – Sunday 13 August)

As quoted by The National Allotments Society’s official website:

2023 marks the 21st year of National Allotments Week.

For the past two decades, The National Allotment Society and their members have used this period to engage the public in the world of allotments and publicize the benefit of allotment gardening for communities, individuals, and the planet.

This year, National Allotments Week will run from 7th-13th August with the theme of Soil Health.

Good soil health is widely accepted as way to improve yield when growing edibles but also contributes positively to biodiversity and the environment as the world faces more climate challenges. The NAS hope that this National Allotments Week will inform and educate gardeners old and new about the benefit of caring for the soil and the creatures that inhabit it.

Whether you lease or own an allotment, or you’re an avid gardener, National Allotments Week is not only a good way of engaging with the advice and resources available via The National Allotments Society’s website, but it’s also a good chance to reflect on this year’s theme and consider the soil health of your land and plants.

Quick tip: If you don’t own a water butt and/or you’re looking to reduce using a water hose, we have a sustainable way of gathering water for your plants:

Before turning on your shower, place a bucket inside.
Then, turn on your shower, allowing the bucket to capture the cold water before your shower reaches optimal temperature.
Remove bucket from shower and place to one side for later use on your garden. You can use the water to hydrate your grass and plants. This simple hack also works with a wide rim watering can and is a great way of preventing water waste and helping to maintain your garden and growing crops!

Want to pick up more handy gardening tips? Follow us on Facebook, Twitter and Instagram to view our latest gardening and plant-growing hacks.

National Afternoon Tea Week (Monday 7 – Sunday 13 August)

National Afternoon Tea Week is traditionally a great chance for people to go out with their loved ones and make the most of discounts and offers for this quintessential British treat across the country.

While this is a great incentive to dine out and support local businesses, there are other ways we can celebrate the joys of afternoon tea if the locations on offer are out of reach… By embracing homemade recipes!

According to a 2021 article from Sustainability Matters Daily, homemade cooking is beneficial for the environment because:

It gives us complete control over the sources of our ingredients.
It allows us to control food and packaging waste.
The energy consumption of a domestic kitchen is lower than that of a commercial kitchen.
It’s healthier for you, the environment, and your money.

With all the above points in mind, here’s a selection of recipes covering some of the foods that make up this quirky, delectable delight which has become a stalwart of British cuisine:

Slow Cooker Bread

Sandwiches are the savoury staple of afternoon tea, which is why we had to feature slow cooker bread* on our list!

Visit here to view the slow cooker bread recipe: www.bbcgoodfood.com/recipes/slow-cooker-bread.

If you’re stuck for ideas on what sandwiches to make for your afternoon tea selection, then this list of recipes may help!

Homemade Cakes

Credit-The-Zero-Waste-Chef-sourdough-chocolate-cake — Credit: The Zero Waste Chef

After you’ve eaten your afternoon tea sandwiches, odds are you’re going to be reaching for some scrumptious cakes – luckily enough, we have a couple of recipes on hand for you to peruse!

Scroll down to National Bakewell Tart Day in this blog to discover a tasty recipe courtesy of Love Food Hate Waste, or check out our World Chocolate Day blog from July, which features two zero waste chocolate cake recipes for you to try at home.

Homemade Scones

If you’re not reaching straight for the cake after you’ve eaten your afternoon tea sandwiches, then perhaps it’s a scone you fancy?

If so, here’s a great 3-ingredient zero waste recipe which will have you questioning “why have I not tried this before?” …

Posted back in June 2022 for the Too Good To Go Food-Saving Blog, this recipe is a great way of turning past-its-best yogurt into a firm afternoon tea favourite.

Quick Fruit Jam

Afternoon tea lovers know all too well that nothing goes down better with a scone than jam and cream. Or is it cream and jam? Does the order in which they go on even matter? Given the debate in recent years, we would say that it very much matters! But, alas, we digress…

While we may not be able to provide a definitive answer to the best order in which to apply jam and cream*, we can at least assist in giving you the method of how to make jam at home.

The great news? It’s super simple to make – and it stops overripe fruits from going to waste. Seriously, what’s not to love?

Check out this ‘Quick Fruit Jam’ recipe on the Love Food Hate Waste website – not only does it tell you how to make the sweet familiar favourite, it also tells you what to store it in, where to store it and what its shelf life is!

*A side note while we’re on the subject of cream – check out this list of tasty dairy-free alternatives which provide a lower carbon footprint (scroll towards end of article to find the ‘Dairy-Free Cream’ section).

Tea

We suppose you’re wondering, “What about the tea part?” … It is an afternoon tea we’re talking about, after all! Well, we’re using this opportunity to share a tip rather than a recipe.

If you’re looking to add a zero-waste twist to your tea, then the best advice we can give is to opt for loose leaf tea over tea bags.

Loose leaf tea has a depth of flavour, but the greatest environmental advantage it holds over its tea bag counterpart is that it is free from plastic.

Switching from tea bags to loose leaf tea is just one way we can move towards compostable, biodegradable waste and stop the microplastics contained in tea bags heading to landfill.

Available in a similar price bracket to tea bags, loose leaf tea can be purchased from a range of local retailers and online.

National Rice Pudding Day (Wednesday 9 August)

National Rice Pudding Day not only provides us with a chance to celebrate a traditional British sweet treat, but it also allows us the opportunity to remind dessert lovers of a great way to use leftover rice…

This recipe – posted back in January 2023 by Susan Jane White for the Irish Independent – is a great way to “combat climate change” to “give leftovers a lift-off”, as the article states.

Readers interested in making this comforting sweet dish can register for free* to read the article, which not only shares a great recipe but also provides some great insight to the effects that food waste has on the planet.

*Registration takes less than a minute to complete and is free of charge.

National Bakewell Tart Day (Friday 11 August)

Hailing from Bakewell, Derbyshire, the aptly named Bakewell Tart is up there with Britain’s best cakes and desserts.

One of the things which is so great about this sweet treat is that it’s a great way to use up overripe fruits – ensuring zero waste and maximum benefits!

If you’re stuck for a recipe, we’ve pulled one from the vault of Love Food, Hate Waste, which can be viewed below:

World Plant Milk Day (Tuesday 22 August)

For many, World Plant Milk Day is every day…Lactose intolerance and veganism are just two of the big drivers behind why some people are favouring dairy alternatives in their everyday lives.

However, there’s another big reason why even non-vegans and lactose tolerant people are favouring plant milk over its dairy counterpart: To reduce their carbon footprint.

According to studies sourced in this 2020 article from The Conversation, dairy is estimated to be around three times more greenhouse gas emission-intensive than plant-based milks.

Committing to dairy alternatives – be it occasionally or on a permanent basis – is just one of many ways a person can shrink the size of their carbon footprint.

Soy, almond, coconut, hazelnut, cashew, oat and rice milk are all great alternatives which offer similar shelf-life to dairy (once opened) and can act as a base for other food recipes, as demonstrated here by the official World Plant Milk Day website.

Furthermore, plant milk is used in other dairy alternatives such as cheese and yoghurt – meaning there are more ways of reducing our dairy intake beyond cutting cow’s milk.

The bottom line is that plant milk may not be for everybody, but it’s certainly worth a try. If dairy alternatives don’t work for you, then don’t beat yourself up about it – as Anne Marie Bonneau (aka The Zero Waste Chef) says: “We don’t need a handful of people doing zero waste perfectly. We need millions of people doing it imperfectly.”

There are other ways beyond consuming dairy alternatives which can help us to reduce waste and our carbon footprint – follow us on Facebook, Twitter and Instagram to find out more.

National Burger Day (Thursday 24 August)

For many across the country, National Burger Day is a chance to celebrate one of their favourite tasty treats. For us, it is a chance to issue a reminder of more sustainable ways in which people can enjoy burgers… And, of course, to share some tasty recipes!

Beef Burgers

We all know how much of a hit beef burgers are on a global scale, never mind just here in the UK! These fast-food items have become a familiar option for people to eat across restaurants, takeaways, barbecues, and even as part of a tea-time meal at home.

So, what’s the beef?

Cows and other farm animals produce about 14% of human-induced climate emissions.

As is the case with dairy, the reason why beef has become a big talking point is because of the methane emissions produced by cows. A 2021 article from The Guardian stated that “cows and other farm animals produce about 14% of human-induced climate emissions”.

What can we do about it?

While choosing vegetarian or vegan alternatives – which we’ll come onto a little later – has universally grown to be accepted as the better option for humanity to reduce its carbon footprint in the beef vs the environment debate, we understand how big an ask something like this can be for accustomed meat-eaters.

Although beef consumption has been widely berated in recent years, there are high-welfare, eco-friendly options out there.

A 2020 article from The Guardian cites British, pasture-fed beef as a more environmentally friendly option when compared with imported produce. The article indicates that the best way to ensure you are making a strong ethical choice when purchasing beef is by checking the labelling. Labels to look out for when purchasing beef burgers in the future are ‘organic’, ‘Country of Origin’, ‘RSPCA Assured’, and ‘Pasture for Life’.

Buying beef burgers at your local butcher’s or checking quality mark labels are a good way to go when making purchases which are better for the environment.

Another more sustainable option would be to purchase beef burgers from a local butcher, as the meat which they sell tends to be sourced from local suppliers who practice sustainable farming, which helps to conserve the landscape and reduces the supply chain. Or if you’re dining out for your beef burger, restaurants such as Honest Burgers in Liverpool are a great way to eat British-reared, grass-fed beef.

Beyond making more sustainable-savvy beef purchases, reducing the amount you eat on a weekly basis and favouring less carbon-intensive meats such as chicken and turkey are other options to consider.

Embrace Flexible Eating Choices

The other option to consider for meat-eaters is to adopt more of a ‘flexitarian’ approach. As stated by BBC Good Food:

“Flexitarianism or ‘casual vegetarianism’ is an increasingly popular, plant-based diet that claims to reduce your carbon footprint and improve your health with an eating regime that’s mostly vegetarian yet still allows for the occasional meat dish. The rise of the flexitarian diet is a result of people taking a more environmentally sustainable approach to what they eat by reducing their meat consumption in exchange for alternative protein sources.”

Many meat-eaters are already embracing this approach, due to the uprise in readily available, affordable, and above all, tasty meat alternatives which have been popping up in fresh food and freezer aisles at the supermarket. Already established brands such as Quorn and Linda McCartney Foods have in recent years been joined by thriving vegan meat providers such as THIS, Beyond Meat and Oumph! – all of which provide a vast range of alternative meat products, including quality tasting burgers!

Credit: THIS

Even dining out has become more accessible with regards to being able to purchase sumptuous vegan burgers, thanks to the uprise in vegan menus at existing restaurants and takeaways, in addition to specialist vegan fast-food eateries such as Down The Hatch in Liverpool and Zero Clucks Given in Wirral, for example.

If vegetarian or vegan meat alternatives aren’t your thing, then there’s a whole host of recipes to try at home which incorporate vegan food items such as tofu, falafel, and quinoa to name a few. BBC Good Food has a range of delicious vegan burger recipes you can try here – many of which have received 4 – 5 star ratings!

That’s a wrap!

Please note, with the exception of MRWA-published documents, external links feature within this article are not officially endorsed by MRWA and are for reference and information purposes only.

With the growing need to use more and waste less firmly on the agenda as humanity does its bit to protect the planet for future generations, we are marking #WorldChocolateDay with a round-up of some of the best online zero waste chocolate recipes for you to try at home.

Featuring recipes for two different chocolate cakes, chocolate chip cookies, chocolate truffles and chocolate mousse, there’s plenty of choice to decide which zero waste chocolate treat(s) you will make! Enjoy…

Sourdough Discard Vegan Chocolate Cake

Starting us off is this out-of-the-ordinary Sourdough Discard Vegan Chocolate Cake from Anne-Marie Bonneau (also known as the Zero Waste Chef).

Achieving a rich consistency without eggs or dairy can seem like a challenge, but not when it comes to this delectable delight!

This recipe was originally published during the height of the Covid-19 pandemic, inspiring readers into “using everything, wasting nothing, (and) opting for less-perishable foods that fall lower on the food chain”.

Find out how to make it here: zerowastechef.com/2020/04/27/sourdough-discard-vegan-chocolate-cake/.

Zero Waste Chocolate Chip Cookies

For those of us who are lovers of chocolate chip cookies, this next recipe brings a zero waste twist which satisfies the appetite for sustainability whilst treating the taste buds.

Promising a “soft and chewy” texture which will “melt in your mouth”, the biggest challenge readers will face when trying this recipe at this home is the urge not to eat them all straight away!

If you’re a fan of this old firm favourite, why not give this recipe a whirl?

Find out how to make the cookies here: www.greenify-me.com/2019/12/zero-waste-chocolate-chip-cookies.html

Chocolate Truffles

As far as zero waste recipes go, they don’t come much easier than these three-ingredient chocolate truffles, which could arguably be viewed as an upcycle on your regular chocolate bar!

Described as “a great way to revive aged chocolate that has lost its smooth texture into a fantastic taste experiment and delicious treat”, this recipe requires little effort and returns maximum benefits.

Whether you’re making them for yourself, to share or even as a gift, these little luxuries will be sure to satisfy those with a sweet tooth!

Find out how to make them here: https://www.tomsfeast.com/seasonal-recipes/waste-not-chocolate/

Zero Waste Chocolate Cake Recipe

Credit-Matchbox-Kitchen-zero-waste-chocolate-cake — Credit: Matchbox Kitchen

Next on our list is another vegan chocolate cake – however, this one has a different twist to it than the previously featured sourdough recipe…

Avocado has become a popular base for chocolate snacks in recent years. And forms the fat source for this tasty treat.

As with some of our previously featured recipes, this one not only gives us advice on how to make it, but also factors in some zero waste principals while discussing how to purchase the ingredients.

According to the article, “there is enough chocolate and cocoa powder in the recipe to cover any savoury notes of the avocado, though if you have a sensitive palate you will still taste a hint of it. Not that that’s a bad thing!”.

Find out how to make it here: http://www.matchboxkitchen.com/journal/zero-waste-chocolate-cake

Aquafaba Chocolate Mousse

When draining chickpea water from a tin, it’s often all too easy to just let the water go to waste and down into the sinkhole.

But what if we were to tell you that chickpea water (also known as “aquafaba”) is – as described in this BBC Scotland article – “actually a fantastic ingredient which can be used to replace egg whites in many recipes”?

In this case, the recipe in question is chocolate mousse – although, there is also a recipe for meringues in this particular feature!

Scroll down on this article to find out more: https://www.bbc.co.uk/programmes/articles/4HkdS1SxsKSG39fmyZRt0kJ/six-zero-waste-recipes-to-help-you-save-the-planet

We hope you have enjoyed our round-up of zero waste chocolate recipes! Perhaps you have a recipe of your own you want to share? If so, we’d love to hear from you with a view to sharing via our social media channels. Drop us a message or tag @zerowastelcr on Twitter and/or Instagram for your chance to be featured!

Please note, all articles referenced within this feature do not belong to official partners or affiliates of Merseyside Recycling and Waste Authority, operating as Zero Waste LCR.

To mark #WorldSocialMediaDay (Friday 30 June), we are celebrating the zero heroes and green influencers who are using their social media platforms to help people adopt a zero waste lifestyle.

Whether you are looking for home cleaning hacks, tips on how to nurture plants and waste less food, or guidance on how to upcycle everyday items from clothes to furniture, we’ll be covering just some of the amazing social media influencers who are making a positive difference through methods which save money whilst protecting the planet…

Gemma Longworth

Kicking us off is Merseyside’s own Gemma Longworth! Born in Liverpool, Gemma has made a name for herself as part of the presentation team on Channel 4 series Find It, Fix It, Flog It.

Co-presenting alongside fellow Scouser, Simon O’Brien, and Henry Cole, Gemma can be found helping various participants of the popular daytime show in their quest to fix and upcycle unique furniture items… All with the aim of turning over a nifty profit!

Away from her star turn on the TV screen, Gemma often shares upcycle projects on her Instagram page, featuring everything from furniture to home décor to clothing and even footwear!

To keep up to date with all of Gemma’s latest projects, follow @gemma_longworth_diy on Instagram.

Nancy Birtwhistle

Up next is a lady perhaps most familiar to fans as a winner of the popular TV programme, The Great British Bake Off, having won Series 5 of the hit show…

Nancy Birtwhistle may have come to prominence as a creative master in the famous Bake Off tent, but she has since used her fame to spread her positive influence and become a bestselling author of books promoting green living.

Chances are, if you’re not finding handy tips in her books on everything from homemade cleaning remedies to preventing food waste to saving energy whilst cooking, that you will be finding them via her Instagram page.

To keep up to date with all of Nancy’s latest hacks, follow @nancy.birtwhistle on Instagram.

Anne-Marie Bonneau

Next on our list is Anne Marie Bonneau, also known as the “Zero-Waste Chef”…

Having made the leap to go plastic-free back in 2011, Anne-Marie has continued to embrace an environmentally friendly ethos, forging a stellar reputation as an author and blogger in the years since.

The Canadian-born influencer has used her creativity to produce various zero-waste recipes, which have subsequently inspired hundreds of thousands of followers to hone their culinary skills, whilst making small steps to protect the planet.

To keep up to date with all of Anne-Marie’s latest climate-saving tips and zero waste recipes, follow @zerowastechef on Instagram.

Armen Adamjan

Last, but certainly not least, is a man who has exploded onto millions of people’s social media feeds in recent years via a series of fast-paced, informative Instagram reels and TikTok videos.

Armen Adamjan – better known by his social media moniker, @creative_explained – is renowned for sharing plant hacks, which include a host of “grow your own” fruit and vegetables tips, as well as useful ways in which we can prevent other perishable food from going to waste.

Built on a reputation which has earned nicknames such as “Plant Jesus”, “Plant Ninja” and “The Dave Grohl of plants”, Armen also has a whole host of cleaning tips in his locker which not only make use of store cupboard ingredients, but also prevent the need to turn to shop-bought items, which often come in plastic packaging.

To keep up to date with all of Armen’s famous plant hacks and zero waste tips, follow @creative_explained on Instagram.

The above are just a select few from a growing movement of zero waste influencers. There are plenty more out there who are doing their best to enrich lives with wholesome, fulfilling tips which are great for personal wellbeing and protecting the planet for present and future generations.

Do you have any zero waste tips of your own? If so, we’d love to hear from you with a view to sharing via our social media channels. Drop us a message or tag @zerowastelcr on Twitter and/or Instagram for your chance to be featured!

Head back to our home page to discover a range of ways that you can start your zero waste journey today!

Please note, all influencers referenced within this feature are not official partners or affiliates of Merseyside Recycling and Waste Authority, operating as Zero Waste LCR.

In the latest of our stories about real people trying to live a zero waste lifestyle, Merseyside Recycling & Waste Authority Business Services Manager Jane Nolan tells us about a popular food-saving app.

So Jane, tell us what you’ve been up to?

In the spirit of Food Waste Action Week (6^th to 13^th March), I have been trialling several providers on the Too Good to Go App to fully understand the benefits.

How have you found it?

I was a bit sceptical at first as I assumed that the food that I would be picking up would have to be eaten on the day and that it was more of a last-minute decision if you happened to want food at a specific time. However, I soon realised that this was not the case. I selected four outlets over a period of four weeks and was amazed at what was provided. I purchased several £5 bags from a community supermarket which included a range of fruit and vegetables, gnocchi, cheeses, salads, pasta, meat, and vegan options.

What is the quality of the food like?

The fruit and vegetables were all still fresh and I stored them in my fridge for another week, the other foods had at least two days before their best before but were suitable for freezing. The value of the bags was estimated to be £10 but when checking the original price of the goods it was closer to £20.

I also got several bags from a local bakery, each bag was £3.33, with an actual retail value of over £10, again I would say the value was much more. The bags included freshly baked loaves, batches, filled baguettes, baked goods and cakes. Again, all the food was fresh and could be stored in the fridge or frozen. I gave the contents of the bags to my parents and other relatives, and it was amazing to see how far the contents of two bags went.

Is it just local bakeries and grocers?

No, I also got some bags from some high street coffee chains which included fruit, sandwiches, baked goods, and desserts. Again, the value of the bag far exceeded to £3 cost per bag.

So, would you recommend this type of app to others?

I feel that apps like this are a great way to reduce food waste, to save money on groceries even if you were to purchase just one bag during the week and the satisfaction of knowing you are doing something positive. I saved over £100 on the estimated value of the food and saved over 40kg of C02.

Our thanks to Jane for answering questions about adopting a zero waste lifestyle. Any external links in the article are not officially endorsed by MRWA and are for reference and information purposes only.

A Zero Hero’s Journey

What’s it like to adopt a zero waste lifestyle? Karen Martin is Contracts Officer at Merseyside Recycling & Waste Authority so knows more than most about how reducing waste is important for the environment. We quizzed Karen on how her journey was coming along, any tips or tricks she’s picked up, and found out that living a zero waste life isn’t always straightforward, but is definitely rewarding.

What made you decide to try living a zero waste lifestyle?

I decided to try to go for zero waste as a result of seeing the detrimental environmental impacts that waste was having on the planet, and the legacy we were leaving for the younger generations. I think it was kickstarted as I initially decided to go plastic-free, but then one thing led to another and I decided to try and reduce waste wherever possible.

Also, as I work for Merseyside Recycling & Waste Authority we promote zero waste/waste minimisation messages to residents, I felt that I ought to get on board and give it a go!

What elements of the zero waste lifestyle have you adopted? Have these changed as you’ve gained more experience?

I started by looking at what waste was being produced and what can be reduced and how. I started with packaging – how could I reduce it? One solution was to ditch all the different cleaning products that I had and rather than have something for everything, I went for one all-purpose cleaner. But I also went back to more traditional methods of cleaning such as using vinegar/lemons for washing the windows, surfaces etc. I changed from the plastic pods to soap powder (which wouldn’t lead to zero waste, but would really help to reduce it and also reduced the amount of non-recyclable waste). I started shopping differently and only buying fruit and veg loose so no more plastic wrapping (or paper bags even). I also get my meat from the butchers rather than pre-packed in plastic wrapping.

I started to look around for refill options which would again reduce any waste and I could refill reusable containers. I downloaded the Refill app. As a family we stopped buying bottled water and bought a water filter and re-usable drinks containers. I found a business called Refill Reuse Renew, which supplies a range of items such as cleaning products, cosmetics and other household goods that are either disposable or refills and they deliver to your door.

Food was an obvious opportunity to reduce waste. I went through the freezer and made a list of all the items that were in it and what meals could be made. I also stored the items in categories so meat was all together, fish, veg etc, so it was much easier to see at a glance what we had. Likewise with the fridge. When I go shopping I write a list of what we need and so don’t end up coming back home with something we already have. Buying fruit and veg loose also helped me reduce waste as I bought only what I needed for the week rather than multi packs. I started making more use of the freezer, including using it to store bread as I was constantly throwing bread out that had gone mouldy before it could be eaten. Cheese is also good to freeze and I started to blanch veg and freeze it to stop it going to waste. I have even made pickles and jams (which although use glass jars, can be reused when I make another batch).

When it comes to clothes or unwanted items etc I’ll take them to charity shops (and of course, whatever materials can go to a Recycling Centre).

I have bought a shredder for garden waste so any of shrubs that are cut back are shredded and used for mulch in the borders. I was always told that tea bags are good for roses so I’m also giving that a go.

I also noticed that Boots introduced a trial recycling service for make-up items that cannot go into the household recycling bins, so I have been using that also.

This is still early days so I’m still learning, but I’ve certainly started thinking about what I’m buying, why and how, to ensure that I can reduce producing waste whenever possible.

What have the main difficulties been? Has anything in particular surprised you?

I think the main difficulty was finding what was out there, where could I find reuse/refill shops, what alternatives there were to plastics, where I can buy unpackaged food. There were not many alternatives to plastic packaging on the market and they were extremely expensive in comparison. It was apparent that there weren’t many options for refill where I lived without travelling distances to get to them (so not having a car would be a real barrier, but then that raises the issue of all that driving!) I spent many hours searching the web to see what the options and advice was out there. When I did find it, I found information confusing and while I was trying to reduce plastics I learned that not all plastics are bad and not all glass is good when it comes to reuse and recycling.

Getting to grips with the different Apps was also a bit frustrating, but I never really used social media so that’s probably why. I signed up to Zero Waste LCR and refill sites for tips and advice.

Have you got any advice for those wishing to follow your footsteps into zero waste?

I think my main advice would be to think what you want to achieve before you start. I don’t think I could ever go completely waste free, I mean I’m not going to stop buying make-up or stop using all packaging so you need to set realistic targets for yourself. Perhaps focus on one waste type at a time (e.g. food) and get that right before you move on to others. I think I tried to do too much too soon and have ended up doing a little bit of everything and feeling a bit overwhelmed by all the information and the extent to which I needed to change how I shopped. I could no longer go to one shop for everything, as each one offers a different opportunity to help me achieve my goal.

Don’t be too hard on yourself. This isn’t something that you can achieve straight away – I believe it is a gradual change of life style

Our thanks to Karen for answering questions about adopting a zero waste lifestyle. Any external links in the article are not officially endorsed by MRWA and are for reference and information purposes only.

May 2022