The Gift of Waste

Info

WHAT will be done

Description:

The Gift of Waste activity delivered in partnership with environmental charity Hubbub consists of three separate elements, all of which will take place during the EWWR and will consist of the following elements:

1. Food Ethnographic study

Anthropologists will visit a number of north London households to understand their culinary waste reduction practices such as preserving techniques, or using unusual parts of an animal/vegetable. The work will result in an ethnographic summary of the findings along with a collection of over ten recipes that will be included in North London Food Lovers’ Cookbook.

The recipes can relate to any waste or spoilage preventing practice, i.e.

• Preserving methods such as pickling, fermenting, salting, curing, smoking, brining, making chutneys, jams, jellies and preserves
• Using unusual parts of animal or vegetable, such as offal parts, stalks or leaves
• Ways of cooking that make foods perish less quickly
• Novel ways of using up leftovers (although the above recipe options are preferable)

Areas covered will relate to many or all of the following:

• Culinary heritage, where does the individual draw their influences from, how do their surroundings impact upon this
• Culinary confidence within the household, who cooks, to what level and how frequently
• Budgeting and the relation between food waste and £
• Meal planning decisions
• How are judgements made and shared, if at all
• Methods of preserving foods
• Methods of disposing of foods
• Possible stigmas to do with waste

2. The Empathy Museum
A Human Library of 20 ‘Living Books’ chosen from throughout the food industry from farm to fork. The focus here would be on supply, demand and waste.

NLWA is working with Hubbub and the Empathy Museum to explore our relationship with food, its abundance and its wastage, in the widest possible sense.

On the 28th of November we are opening the doors to the Human Library of Food at the Brunei Gallery at SOAS Campus. Curated by the Empathy Museum, the Human Library of Food contains a unique collection of human “books”, each representing a different stage of our food’s journey from the plot to the plate, and beyond.

During three half an hour sessions visitors will have a unique chance to “speed date” their way through butchers, foragers, chefs, foodcycle volunteers and many more. There will be time for “browsing” through the “Living Books” at the end of the session.

3. Food Workshops
In the run up to Christmas many of us are thinking about how we can give thoughtful gifts without spending too much money or creating unnecessary waste. Preserved, pickled or fermented food makes beautiful gifts for friends, family – or even yourself. From the 21st of November we are celebrating the European Week for Waste Reduction by hosting a range of cooking sessions across North London. The sessions will focus on different techniques for preserving food, including fermenting, jam making and pickling and the following will take place:.

Barnet: Mince meat and Christmas pudding session
Camden: Chutney making session
Enfield: Lemon preservation session
Hackney: Fermenting session
Haringey: Pickle making session
Islington: Pickle making session
Waltham Forest: Food preservation session

Location

WHERE it will take place

Country:

United Kingdom
- Aragon

Address:

Barnet, Camden, Enfield, Hackney, Haringey, Islington, Waltham Forest
Ashley Road
25
N17 9LJ

Action Developer

WHO will run the show

Entity:

NORTH LONDON WASTE AUTHORITY
# Administration/Public Authority

How can you get in contact:

http://www.wiseuptowaste.org.uk/
WASTE PREVENTION MANAGER

• WHEN

will it happen?

Dates of the proposed action:

21/11/2015, 22/11/2015, 23/11/2015, 24/11/2015, 25/11/2015, 26/11/2015, 27/11/2015, 28/11/2015, 29/11/2015

• WHY

join hands and minds to prevent waste?

Check out other actions that will cover these themes:

Reuse and preparing for reuseStrict avoidance and reduction at source

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