EATING FOR A SUSTAINABLE FUTURE
Wednesday 09/10/2019 7.00PM - 8.00PM
We're all familiar with Air Miles on foods flown in from afar, but in Europe alone food accounts for a third of greenhouse gas emissions. On top of that, one third of this is slung out adding further to those emissions. It takes a whopping 9,000 litres of water to produce just one pound of beef and the effects on our orangutan population due to deforestation for palm oil pops up regularly on Facebook.
Soil is at the heart of our planet and put simply, we can't live without. Healthy soil remains crucial for food production, flood defences and our ability to tackle climate change, so how can we play our part in sustainable eating?
The good news is that we don't necessarily have to make radical changes to our diet, but by raising our awareness we can increase our consumption of food that is more sustainable. Let's face it, if we personally had to grow our own food we wouldn't throw so much away.
In this interactive session, we'll take a look at the factors affecting our food choices whilst providing you with some enticing examples of sustainable meals, including how to reduce food waste and also at how to grow your own food in a small space through a local Community Gardening Initiative.
By raising awareness of where our food comes from, through education, we can make informed decisions that contribute to the health of the community and ultimately our planet Earth.
Karen Wilson is a nutritional therapist and cooking instructor at The Whole Food Chef, and as a passionate advocate of conservation, obtaining food from sustainable sources is one of her core values.
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