Food Bag Project 2021 - Reducing Food Waste & Insecurity and Encouraging Food Growing In the Strath And Glens - Soirbheas
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Food Bag Project 2021
Reducing Food Waste & Insecurity and Encouraging Food Growing In the Strath And Glens
The information in this booklet has been gathered from on-line resources available to download and produced by
Food Standards Scotland http://www.foodstandards.gov.scot/nutrition-healthy-eating/eating-healthily/eatwell-guide
Love Food Hate Waste Education Pack https://www.zerowastescotland.org.uk/food-waste/teaching-resources/primary
Recipes from: Love Potatoes https://www.lovepotatoes.co.uk/
BBC Good Food https://www.bbcgoodfood.com
Learn more about growing and storing potatoes https://www.growyourownpotatoes.org.uk/
Welcome to the Soirbheas food bag project which has been part funded from the CoOp Food Fund and Foundation Scotland. We hope you enjoy trying out some of the activities in this pack which will help you learn how to reduce food waste, reduce your carbon footprint, and help to build a healthy and sharing community by swapping and donating unopened food products at the community larders. Did you know, we can also help the environment by growing our own food, such as potatoes or vegetables. To start you on your growing journey we have given you some vegetable seeds to try and we hope you will take part in the next seed tattie sale which will take place in March. We have included a few hints and tips to get you started but do get in touch for more help. If you grow more than you can eat and can’t store your produce, please can you share excess at the food larders. We would love to see photos of your plants and crops, get in touch at info@soirbheas.org Let’s get cooking and reduce our carbon footprint! Because rice and pasta are not always produced in our Country, using them less means we are reducing our carbon footprint. And we can reduce this more by eating more locally grown potatoes which are tasty, versatile, filling and more healthy than processed carbohydrates like pasta or white rice.
We have included four of our favorite recipes using potatoes for a breakfast, lunch, dinner and a sweet treat. Please send us a photo of what you make and we will enter these into a prize draw - project participants were supplied with base ingredients. If you are a household in need please get in touch and we can supply essential items. info@soirbheas.org Happy growing and cooking from the Soribheas team. Let’s start by finding out about Food Storage. Did you know that: • storing food correctly means that it will stay fresh for longer and ‘not go off’ • bananas can make other fruits ‘go off’ quicker, so keep them separate • milk and cheese can be put in the freezer • you should let all hot leftover food go cold before putting it in the fridge or freezer • food in the freezer will go off so it still needs to be used up Handy Tip: reduce the amount of plastic you use and store food in reusable plastic boxes. And reduce the amount of cling film you use by wrapping food in brown paper. To help you remember where best to store different foods complete the fun colouring-in activity on the next page.
Colour in the pictures of different food to show where you would store them Fridge
you may need more than one colour! Answers on the next page!
Cupboard
Freezer
Bag Clip
Fruit Bowl Cling Film
Storage Box
How did you do with your colouring in? Hope this will help you to store food in the best way to reduce waste.
And remember, try not to use cling film as plastics are not good for the environment, use a non-PVC based
product like brown paper or a reusable box instead.
You should have: coloured in
spice jar - cupboard cheese – (wrapped) fridge or freezer eggs - Fridge
oranges - Fruit bowl bacon - fridge biscuits – sealed box yoghurt - fridge
ice-cream – Freezer can of baked beans - cupboard grapes - fridge or freezer
frozen pizza – freezer milk - fridge or freezer tomatoes - fridge
cooked chicken – (storage box) - fridge apples - fridge
bananas - fruit bowl cooked pizza – (cling film)- fridge
dry pasta – bag clip cupboard crisps - cupboard
bread – sealed bag - cupboard or freezerTo reduce food waste we can: Plan - knowing what meals we are having this week and how we’ll use everything up. Check - looking in our cupboards and shelves before going shopping. What can you do to help you remember what you need when you get to the shop? Labels - ‘Use by’ date is important as it is about food safety, but the ‘best before’ date is an indication of when food is at its absolute best in terms of quality but can still be eaten Portion - not taking what we can’t finish or cooking too much Store - putting food in the right places to keep it fresher for longer Wrap - protecting food that needs a little extra help Use up - turning food into other tasty meals - see the tattie recipes later in the booklet Freeze - freezing things we want to save for another day What things will you start to do to reduce your food waste: _____________________________________________________________________________________________ _____________________________________________________________________________________________ _____________________________________________________________________________________________ _____________________________________________________________________________________________ _____________________________________________________________________________________________ Have fun with the word search on the next page to help you remember key words to reduce food waste.
Swap and Donate Food Items
at the Food and Growing Larders
In the villages of Drumnadrochit and Cannich food and growing larders have been set up, so households can
swap or donate unopened food items.
You can swap or donate tinned food, dry food and jars of food. Items like breakfast cereal, porridge, pasta,
rice, noodles, soup, fish, meat and vegetables are all very useful. But not fresh fish, meat or dairy products
because—why do you think? ________________________________ , that’s right, they are perishable which
means they go off quickly unless stored in a fridge.
In Cannich the larder shelves are in the bus stop at MacColl Road. In Drumnadrochit the larder is now in a new
shed – The Cabin in the Café 82 carpark.
If you have something in your store cupboard that you won’t use, pop down to the larder and swap for something else or donate
for someone else to use.
Sometimes people might need a little bit of help and we hope they can make use of the donated items.
Sometimes people leave big bags of onions and potatoes at the larders, so we tell everyone that these items are
there so people take them quickly.
Top Tip: If you have any items in your food bag that you won’t use please donate or swap at the larder.
Reduce the food waste you put in the bin by making your own compost.
Uncooked fruit/vegetables/peelings can go outside in a compost bin.
Leftover cooked food needs to go in a special composter. Remember the birds will enjoy leftover
cake, cereal, bread crumbs, nuts and uncooked veg.Another way to reduce food waste is to grow your own food and swap extra crops with other
people. (In the food bags we provided some packets of vegetable seeds to try growing.)
Throughout the year there are seeds and plants donated at the larder stores and during other
community events so growing your own need not be expensive.
We hope you can swap or share your seeds at the larders and we hope you will share photos of
your plants and crops and be entered into a prize draw. info@soirbheas.org
You don’t need a large garden to grow plants, a grow bag or a pot and some compost does the
job, then plant a seed, give it some water and protect it from the cold. Then hopefully you will
grow something tasty. Try and use compost that is peat free. You can do this with pumpkin seeds,
spinach, lettuce, Cilantro (Coriander), celery, beet (beetroot), Chinese cabbage, squash seeds.
Top tips:
• Carrots should be sown where you want to grow them as the seedlings won’t grow if you try to replant them. Sow them very
thinly so you don’t have to thin out the seedlings. Some people plant a kitchen roll tube into the ground and then put a
couple of seeds in it to grow.
• Some plants need a green house or cold frame or poly tunnel to grow – these include tomatoes peppers, cucumbers and
cowpea which is a tasty seed used like a herb
• Carob – these seeds will grow into trees to produce carob pods which can be used as a substitute for chocolate
• Eggplant seeds – soak the seeds overnight, then plant into pots and keep inside until they germinate and grow
• Corn – start them in small pots, keep them indoors, then put them under a cloche when transplanted into the garden. Keep
them covered for a month.Breakfast: Tattie Scones – serves 4 Lunch: Carrot and Tattie Soup -
Equipment: vegetable knife, saucepan, serves 6
masher, mixing bowl, rolling pin, one gridle pan/
Equipment:
or thick based frying pan, cooking ring
vegetable knife,
Ingredients
one large saucepan, wooden spoon and
500g of mashed potatoes 150g of self-raising or cooking ring.
plain flour
50g of butter/margarine Pinch of salt
Ingredients
Method
1 tablespoon oil
Peel and boil the tatties and then mash them thoroughly. Put in 1 onion – finely chopped
the mixing bowl. 3 large carrots, peeled and roughly chop into small chunks
Add the butter and salt. 2 large potatoes, peeled and chop into small chunks
Add the flour and mix together – make sure the mixture does not Stock – dissolve 2 vegetable stock cubes in 800ml warm water
go dry. Pinch of salt and pepper
Clean a working surface and lightly dust with some flour. Method
Empty the mixture onto the surface. Use a rolling pin to roll out Heat oil in a large saucepan on a medium heat. Add all the chopped
the mixture evenly to height of about 3- 5mm. vegetables and stir gently for 5 minutes.
Cut into triangles, circles or other shapes you like. Pre-heat the Pour over the stock and add the salt and pepper. Simmer
griddle/frying pan on medium setting. gently for 20 minutes until the veg is soft.
Space the scones in the pan and cook on both sides until brown. Blend with a masher or electric whiz.
This will only take a few minutes on each side.
Serve with bread and butter, or for a hearty alternative add toasted cheese.
Top Tips: If you prefer a thicker soup add an extra carrot and
Best served hot with some extra butter on top. Add an egg or bacon for potato.
am extra healthy breakfast. Add more flavour’s by adding a stick of chopped celery or a chopped leek.
Top Tip: You can be re-warm tattie scones in the toaster! Add some spice with ½ teaspoon of ground cumin or coriander.
( https://www.lovepotatoes.co.uk/) (https://www.bbcgoodfood.com)Dinner: Spicy Potato Cakes - Sweet Treat—Chocolate Potato Cake
makes 24 small or 10 large Serves – 8 to 10
Equipment: vegetable knife, saucepan, frying pan, Equipment: mixing bowl, wooden spoon,
mixing bowl, baking tray, oven set to 180C. Reduce 10inch cake tin greased and lined with baking
food waste and use left-over mashed potatoes to paper, oven pre-heated to 190C, cooling rack,
make these. grater
Ingredients Ingredients—For the cake:
4 large potatoes peeled 85 grams potatoes (smoothly mashed)
1 large onion (red or white) finely chopped 150 grams self-raising flour
1 teaspoon chilli powder – more if you like it hot! 20 grams coca powder
1 teaspoon turmeric 170 grams caster sugar
2 teaspoon cooking oil 175 grams softened, unsalted butter/margarine
4 spring onions chopped 1 round teaspoon baking powder 2 eggs, beaten
1 teaspoon. mixed herbs or Coriander (use more if using fresh herbs) 3 tablespoons semi-skinned milk
1 large egg, beaten
1 mug of frozen peas Method
1 teaspoon sugar pinch of salt and pepper for seasoning Add butter and sugar into the mixing bowl. Mix until light and creamy.
Beat in each egg until the mix is smooth.
Method Sieve flour, baking powder & cocoa into the mixture and stir lightly
Cook and mash the potatoes, season with salt and pepper then until combined.
leave to cool. Gently stir in the potato and milk.
Add oil to a frying pan and cook onions until soft, add chilli and Pour the mixture into the cake tin and bake in the centre of the oven
turmeric, cook for further 5 mins. Stir in the peas and spring for 35 minutes or until a skewer/knife comes out clean from the
onions then remove from heat. centre. Remove from oven and turn cake onto a cooling rack.
Add mixture to the cooled potatoes along with the egg, sugar
and herbs, stir until fully combined. Make the icing - 1 orange and 150grams icing sugar
Form into patties and lay on a well-greased baking tray. Zest the orange - finely grate the skin onto a plate – and leave to the
Bake in the oven until golden and crispy - serve hot. side.
Squeeze the juice from half the orange. Sieve the icing sugar into a
You can serve with some plain yoghurt, mint, or mango chutney on the bowl and whisk in the orange juice to make a thick paste.
side, add a side salad. When the cake is cool to touch pour the icing over the top, letting it
Top Tip: use instead of rice/pasta/chips drizzle then sprinkle on the orange zest.
(https://www.lovepotatoes.co.uk/) https://www.lovepotatoes.co.uk/Final Notes on Portion Control And this fun poem gives some more portion size guides!
A lot of food gets wasted because we take too much on our plate and How much is too much to munch for your lunch?
then can’t eat it all. Children don’t need to eat as much as adults
because they are smaller. A good guide to help with portion size is look
Look at your hand and then you will see,
at your hand. one portion’s one fist for most of your tea,
Two fists for your leaves but one for your peas,
but only one finger allowed for your cheese.
Meat, fish and nuts the size of your palm,
eat all in proportion to help you stay calm,
Half a fist is a handful for noodles and rice,
bread the size of your palm is perfectly nice,
Spreads are delicious but only one thumb,
now eat it all up and don’t waste a crumb!
Top Tip: Have a look at the Eatwell guide on the previous page to see
what combinations of food to eat to be as healthy as possible.
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