7.3 million tonnes of food is wasted in the UK annually yet there are so many ways to use food that is perfectly edible. Cooking in bulk and then freezing the leftovers is a great way to reduce your carbon footprint and save the pennies at the same time. From an environmental perspective, not only do we like to repurpose ingredients otherwise destined for the bin to reduce our impact on greenhouse gases, but we also use alternatives to cling-film and ensure the use of eco-friendly cleaning materials within the kitchen to live a greener life.

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Wild West End’s vision is to enhance biodiversity in the West End of London. Despite there being a considerable amount of green space in the city, there aren’t enough connections between them to protect the birds, bees and bats, among other wildlife. One of Wild West End’s main initiatives is to attract the Black Redstart and the House Sparrow, both species once common in London.

According to the Wild West End website,

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“Sustainability is highly embedded in Cookery School’s business strategy and its initiatives are among the best in the hospitality industry.”

– Sustainable Restaurant Association

Sustainable living runs through our veins, offsetting the higher cost of such things as renewable energy and eco-friendly detergents against their fundamental morals. Over 75% of ingredients are sourced locally and of organic status.

For anyone who wants to learn ways to integrate environmental practices within their food business,

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2018: People have woken up to the problem with plastics.  With jaw-dropping facts emerging almost daily, we now know that huge quantities of plastic (larger than a big rubbish truck) are being dumped into our oceans every minute and that by 2050 there will be more plastic in the sea than fish, by weight. The irony is that the cost to clean up the sea is greater than the profits made by the plastic industry as a whole – what a dystopian economic landscape we’ve created.

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Waste Not Want Not

We’re proud to announce the launch of our  ‘Waste Matters’ class which teaches people how to reduce waste in the kitchen, in light of the 7.3 million tonnes of food wasted in the UK annually. *

The class launches in September and covers how to use food which may be deemed waste but is perfectly edible.  You will learn how to repurpose leftovers and be more sustainable in the kitchen.

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It’s the 8th March, known to many as International Women’s Day – a celebration of the social, cultural, economic and political achievements of women across the globe and a fine time to highlight Rosalind’s pioneering early days when she set up her first company, Piemaker. Piemaker specialised in making fine pies and cakes using traditional English recipes.

Coming as no surprise to anyone, Ros defiantly refused any ingredients that contained additives or preservatives –

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Did you know that 250kg of plastic gets dumped into our oceans every second of every day across the world? That’s a tonne every 4 seconds! Plastics take decades to break down. The plastic is having an adverse on the food chain, changing animals and it’ll change us too. This whale has been created using that same amount of plastic so that it’s easy to actually visualise the extremity of what humans are doing to the planet.

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