aims to educate the public on climate-friendly cooking and eating. This year’s Challenge Team is working with Grantham’s Outreach team and have hosted stalls at several events, including 51³Ô¹ÏÍø Lates and Sustainability Fair.
At the 51³Ô¹ÏÍø Lates the Challenge Team served home baked vegan cakes including brownies, ginger cookies, banana loaf, Chinese snowflake and lemon drizzle cake, as well as home-made jams and orange-peel candy. These proved very popular with passersby, who then stayed to play an interactive game on the climate footprint of our foods. We also provided sustainable recipe cards and showed off the Future Fridge, an interactive exhibit containing replicas of foods we may be consuming more of in the future: from lab grown meat, to wrinkled pea protein pie, to cricket nuggets!
The Challenge Team also ran a stall at the Sustainability Fair in March, where we similarly served more vegan bakes, played interactive games on the climate impact of what we eat, and handed out recipe cards. A popular attraction were the free samples of savoury crickets, which sparked conversation about the future of sustainable protein.
Finally, we are planning a stall at the Great Exhibition Road Festival in June where we will share plant-based food samples and interactive games to debunk common myths associated with sustainable foods and better inform the public about:
· Which foods are most and least sustainable
· The links between climate friendly and healthy eating, highlighting the key plant-based proteins to include in your meals
· Showing that a plant-based diet can be more affordable than a meat and dairy rich diet
In honour of GERF’s 175th anniversary this year, we will also be creating an infographic on how food consumption and its footprint have changed over the course of the last 175 years.
Members of the Climate Friendly Pop-up Kitchen
Abel Shibu
Alexandra Beikert
Alina Yang
Ben Pery
Cecilia Longoni
Meherun Nesha
Phoebe H-B
Yue Yin