Thomasina Miers, ambassador
Thomasina Miers, GreenCook food waste ambassador
Thomasina Miers is a member of the GreenCook Ambassadors network of food professionals, coordinated in the UK by Ethical Eats. The Ambassadors have a wealth of knowledge about the industry and how to create more sustainable dishes and help curb food waste. They explore in practice some of the findings of the tools and research developed by the transnational GreenCook project.
Thomasina Miers is a cook, food writer, and the winner of BBC 2’s MasterChef in 2005. In August 2007 she jointly opened Wahaca, a restaurant cooking fresh food inspired by the food markets of Mexico, using free-range meat, sustainable fish and recycling everything down to its food waste. She and her business partner now have eight restaurants across the South East.
Wahaca won the Sustainable Restaurant Association’s Sustainable Restaurant Group of the year award in 2012 and have won various other awards for the sustainability of the business, the quality of the food and its value. Wahaca has also signed up in support of campaigns such as Sustainable Fish City.
Currently, Thomasina is working with food waste campaigner Tristram Stuart on The Pig Idea. For thousands of years, pigs have been mankind’s perfect partner: they consume waste and convert it back into food, i.e. pork. Following the outbreak of Foot and Mouth disease in the UK in the early 2000s, and its devastating consequences on British farming, the government introduced a ban on feeding catering waste to pigs. However, science has now shown that cooking leftover food renders it safe for pigs. So Thomasina and Tristram are leading the call for lifting this unnecessary, unscientific, and environmentally destructive law.
Find out more about the work of The Pig Idea at:www.thepigidea.org/The_pig_idea.pdf
To find out more about the GreenCook Ambassadors, contact:email@example.com
Photo credit: Karolina Webb
Thomasina's focus as part of the GreenCook Food Waste Ambassadors network: Mexican street food; seasonal, locally sourced sustainable ingredients, and changing the law to allow more waste food to be used for animal feed
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