Sustain: the alliance for better food and farming, is helping the City of London co-ordinate the Sustainable Food category in the Sustainable City Awards again this year. Winners will be announced at an awards ceremony at Mansion House, the Lord Mayor’s official residence, on Thursday 3 February 2011. To apply for an award visit www.cityoflondon.gov.uk/sca
Capital Growth is launching a new project to promote community apiaries (beehives) and responsible beekeeping, and encourage more bee-friendly behaviour in London. Contact email@example.com
Well done to Phil Joy who won the Lammas Real Bread competition we ran last issue (see his recipe below). Phil won’t have to worry about raiding the cupboard for his next few loaves, as he’s won a pack of organic heritage and ancient grain flours, grown and milled by Campaign member Gilchesters Organics in Northumberland. www.gilchesters.com
Practice good fridge management – and don’t let things lurk at the back – try putting ingredients you need to eat first on the top shelf, so you remember to use them.
Always carry a food container or any reused plastic box – you never know when there are going to be leftovers – especially at events or when you’re eating out.
Get pickling – now is the time to be preserving your home-grown gluts if you’re lucky enough to have them – you can try pickling in spiced vinegar instead of salt.
The latest in a range of guides for starting a food co-op focuses on the workplace, with some useful tips on what to do and examples of others who are doing it already.
The Buywell Retail project was a pilot scheme aimed at increasing the supply and consumption of fresh fruit and vegtables in low income areas of London. It ended in March 2010 and has resulted in an estimated average increase in sales of £7,782 per participating shop per year. There was also a change in customer behaviour, reflected in more people reporting that they ate ‘five a day’. Most of the participating shops were located in Tower Hamlets, as well as shops in White City, Larkhall, Hounslow West, Queens Park and Bellingham. The final report, out this month, details the success of the scheme in increasing the supply and consumption of fresh fruit and vegetables in deprived areas of London. The project was funded by Tower Hamlets NHS and the Big Lottery through the London Health Commission and the London Sustainability Exchange.
The report can be downloaded from: www.sustainweb.org/buywell/buywell_shops
Makes two large loaves or one very large one
Mix all of the ingredients together until cleared (ie no dry bits remain) and leave covered with a damp tea towel or old but clean (reuse comes before recycle) plastic bag to rest for ten minutes. Work (knead) the dough until stretchy (you can do this in one go or three shorter bursts with a ten-minute rest between each), cover again and leave to prove (rise) at room temperature (around 20°C) for five to seven hours or overnight in the fridge. Knock back, shape (in a tin, banneton or as a free-standing loaf) and prove for another three hours. Bake for 80 minutes in an oven preheated to 200°C.
*80g of water to every 100g of flour. For a starter recipe, see issue one of True Loaf, which you can download from the members’ area of the campaign website:
Groups who are looking to set up a new growing space can apply online from Monday 27 September until Monday 8 November 2010 for small grants of up to £1,000. The grants, from Capital Growth, aim to help turn underused land into edible oases. Any groups setting up new spaces, whether or not successful in their application, will get practical support such as access to training, expert advice and discounted tools and seeds through Capital Growth.