Feeding the 5,000?

Some gleanings from notes taken over the past few weeks. Snippets of goodness for a quick, easily digested snack rather than the usual 3-course meal

1. Part of the @feedbackorg Feedback organisation’s work,

Feeding the 5000 is our flagship campaigning event to shine a light on the global food waste scandal, champion the delicious solutions and catalyse the global movement. At each event, we serve up a delicious communal feast for 5000 people made entirely out of food that would otherwise have been wasted. We bring together a coalition of organisations that offer the solutions to food waste, raising the issue up the political agenda and inspiring new local initiatives.

2. Another seed initiative, this time in Africa looking at how to increase yields and feed their growing numbers. Food (or lack of) is a global issue and one that will more and more affect the “1st World”. Africa and Asia are — rightfully & understandably — becoming more and more resistant to this newest form of colonialism and asset stripping.

3This is Falling Fruit – “map the urban harvest” an attempt to show what can be gleaned in your area. It’s one of a number of initiatives aimed at not wasting the food that’s all around us. Around the world, fully 1/3rd of available crops goes unused.

4. Along with the Falling Fruit site — which needs a lot more users and a lot more data — we also need the benefits to be gained from an app like this being available in dear old Blighty.

5One of the many items I’m reading at the moment — a superb take on seasonal vegetables. I know that’ll get me thrown out of the “Only Eat Meat Forever” club ranks, but hey… Reduce your dependence on meat — eat less of it, albeit better quality — and eat more green things.

6. Want to see if it’s possible to eat and drink more sustainably at home? Try this Foodism article for some excellent suggestions

7. Finally, a piece via Borough Market and WastED, where the inimitable Illtud Llyr Dunsford says

we are a waste management business rather than a meat processing business, because with a small farm you have to be

And that’s it for today; hope you found these as interesting, thought-provoking and useful as I did.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen….

Salutate porcum!

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