Brexit fallout – video interview
Energy, Food, TransportHere’s an interview I did with ITV a couple of weeks ago, discussing the EU referendum result.
I still believe that a 4% margin for leave over remain is too small for such a dramatic change in our country’s relationship with the EU – especially because the pledges made by Johnson, Farage and Gove about the NHS and immigration have turned out to be lies.
We’re going to end up with a worse deal by leaving rather than remaining in the EU, so I hope that once the Brexit plan has been finalised, a second referendum will be called and people can decide if that’s really what they want for our country.
Guest post: Can eating less meat really tackle climate change?
Food
I came across this article the other day.
It’s by Mike Berners-Lee and it’s a very different approach to the subject of food efficiency.
I’ve seen a lot of statistics on this issue, mostly around the amount of plant protein it takes to produce animal protein – for example 10kg of plant protein to make 1kg of Beef. That’s at the top end of the figures but Beef is always the worst performer with Chicken and Fish at the more efficient end of the scale – but still taking more protein in than they give back.
Mike comes at this in a way I’ve not seen before and I thought it was worth sharing.
Cheers
Guest post: Can eating less meat really tackle climate change?
Mike Berners-Lee
With the food system accounting for up to a third of global greenhouse gas emissions, anything that reduces its impact will make a big difference to the climate.
It is a system riddled with inefficiencies and waste. Humans don’t simply eat food straight out of the ground, of course. It’s harvested, stored, processed – or fed to animals who are in turn slaughtered and processed – and finally packaged and delivered. Each of these stages uses energy, which means emissions.
In very rough terms, the world grows about 6,000 calories per person a day in edible crop harvest. That is about three times the 2,000 calories a day that end up getting to be eaten by humans. This would be enough to feed everyone if we shared it round perfectly, which we don’t, so some people go hungry while others eat more than is good for them.
So what happens to the massive 4,000 calories per day gap between field and fork and what has this got to do with going vegetarian or even vegan?
(more…)
Our 2030 Vision
Energy, Food, TransportIf you missed it the first time, you can watch Dale discuss Ecotricity’s 2030 Vision for a Green Britain with the Guardian’s Polly Toynbee.
You can view the 2030 Vision document along with the accompanying Cambridge Econometrics report over on the Ecotricity website.
Sweet potato and lentil curry
Food
Another classic from the Ecotricity design team for this week’s Meat Free Monday meal suggestion. This time it’s a child friendly curry from Angus.
Interesting fact – sweet potatoes have huge amounts of Vitamin A and also Beta Carotene (slightly more than carrots!).
Enjoy!
Malaysian noodle soup
Food
Picking up the Meat Free Mondays mantle this week is Sam from our design team. He’s sharing his recipe for an aromatic classic – Malaysian Noodle Soup. Here’s what he has to say about this recipe:
I freaking love this dish, it’s probably my favourite thing to eat and it’s relatively easy to make.
This recipe can probably serve four people, I’ve only ever made it for two and then we inevitably come back for seconds… Last time I checked, ingredients cost roughly £12.
Creamy garlic and mushroom soup
Food
As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.
Thai Green curry
Food
Another great recipe from Jodie to celebrate Meat Free Monday.
“This recipe is for one of my favourites, Thai Green curry. It’s hard to find vegan Thai pastes as so many of them contain fish sauce, but its super quick to make a homemade paste yourself. I like this dish served with brown rice, but you can have it with white rice or even noodles. Just bear in mind cooking times when making them alongside the sauce. You can also make extra paste if you wish and freeze it in an ice cube tray, then you can just add the cubes to the dish from frozen. You can even use the paste for Thai soups.”
Sweet Potato and Pear Soup
Food
This week we’ve got a Meat Free Monday recipe from another member of staff at Ecotricity – this time it’s from Pay as You Go Assistant Hannah.
I know what you are thinking – how can pear and sweet potato work together? But it just does…
Give it a go.
Beetroot and mozzarella parcels with lemon and garlic greens
Food
Who would have believed that the humble beetroot would be recognised as a super food?
Beetroot’s deep, overpoweringly red juice has earned it the reputation as the most bossy of vegetables.
Although the leaves have always been eaten, historically the beet root was generally used medicinally for a range of ailments, including fevers, constipation and skin problems.Beetroot is a good source of iron and folate (naturally occuring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin).
More info on the NHS Choices website.
This week’s recipe from Jodie is a classic filo parcel. Give it a go and enjoy a Meat Free Monday (or super food Sunday!)
Smoked Tofu, Spinach and Pumpkin Seed Flan
Food
This is a quick and super tasty recipe that is a firm favourite of my mothers. I’ve included a vegan ‘slaw too but you can serve this with any side of your choice. I also like it with simple herby new potatoes and a green salad.
Cheers
Jodie
Recent Comments