What We Eat

Composting from you to everyone

A four-part local plan for composting:

  1. Encourage residents to compost at home and in schools with the provision of information and resources

  2. Establish means for the council to collect food waste from homes and schools

  3. Invest in anaerobic digestion with commercial and council collected domestic food waste

  4. Run a public information campaign, e.g. films on cutting food waste and how to compost

More than just a tree

Identify existing fruit trees and edible plants in local areas and encourage people to use them (for example by foraging), whilst growing fruit trees and edible plants in community spaces. This should be accompanied by making sure trees and plants with fruits and edible bits have information visible with what, when, and how to eat safely, alongside recipe ideas! 

Food, Glorious Food!

Establish a Community Kitchen - a space where the community can learn to eat healthily, more sustainably, cut costs, reduce waste and use basics better! Find out more about how we’re taking the first steps towards this project here!

Mini-vertical farms

Introduce small vertical farms in local buildings and businesses. This project will enable us to use empty spaces, to save water, reduce waste and grow local produce. 

School’s out for food waste

Set up a food & food waste programme in local schools -  encouraging schools to grow their own fruit and veg, teach children to grow food including wonky veg, how not to waste and how to compost, and how to cost-effectively cook healthy and sustainable food.

You can check out the goals for our other themes here:

Click here to access our handy jargon buster

Jargon Busting

  • Anaerobic digestion is the process by which organic matter such as animal or food waste is broken down to produce biogas and biofertiliser. This process happens in the absence of oxygen in a sealed, oxygen-free tank called an anaerobic digester.

    The biogas naturally created in the sealed tanks is used as a fuel in a CHP (combined heat and power) unit to generate renewable energy i.e. electricity and heat.

    What’s left from the process is a nutrient rich biofertiliser which is pasteurised to kill any pathogens and then stored in large covered tanks ready to be applied twice a year on farmland in place of fossil fuel derived fertilisers.

    Every tonne of food waste recycled by anaerobic digestion as an alternative to landfill prevents between 0.5 and 1.0 tonne of CO2 entering the atmosphere, one of the many benefits of anaerobic digestion.

    Find out more: https://www.biogen.co.uk/Anaerobic-Digestion/What-is-Anaerobic-Digestion

  • Whereby a person, or animal, searches widely for food or provisions.

  • In the broadest sense, sustainability refers to the ability to maintain or support a process continuously over time. In business and policy contexts, sustainability seeks to prevent the depletion of natural or physical resources, so that they will remain available for the long term.

  • Vertical farming is exactly what it sounds like: a way of farming on vertical surfaces rather than traditional, horizontal farming. By using vertically stacked layers, farmers can produce a great deal more food on the same amount of land. Often these layers are integrated into buildings such as skyscrapers, housed in warehouses or shipping containers, greenhouses (like ours) or otherwise placed in spaces that would otherwise be unfit for farming.

    Yes, it seems vertical farming may be the answer to many of agriculture’s challenges, providing us with more food on less land and doing so in a sustainable way.

    Find out more: https://www.edengreen.com/blog-collection/what-is-vertical-farming

  • Fruit or vegetables not of a regular shape, or different in shape to what is usual. More than 50 million tonnes of fresh fruit & vegetables are being discarded across Europe every year for aesthetic reasons.

    Read more: https://www.thegrocer.co.uk/