Author

Laura Fitzpatrick

Browsing

What an excellent strapline, courtesy of this fabulous display in the window of Paperchase. I can see where they are coming from, with this meaningful message printed on stationary for kids around the UK to take to school with them, the message will hit the youth market and become ‘cool’, ‘hip’, ‘mainstream’ and ‘accepted’. Great. The only issue I have is that Paperchase aren’t really practising what they preach are they?

There’s something exciting happening in the world of theatre! The world’s first cycling theatre company, The HandleBards, pedal from venue to venue with all the set, props and costume necessary to perform environmentally sustainable Shakespeare across the globe. How blooming exciting is that?!

This summer you can see either Romeo and Juliet or Twelfth Night all across the UK. We are super excited that they are bringing sustainable outdoor theatre at a very accessible cost!

Visit www.handlebards.com to find out more!

£12 early bird (limited availability)
£15 standard
Children under 12 free.

 

 

 

 

 

 

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As a vegetarian, vegetable stock is an essential base for many meals, including risotto, soups and casseroles, and not forgetting a good gravy! It’s important for me that a stock is full of flavour, to really bring together a wonderful meal. Yes, it’s easy to buy vegetable stock in a pack from the local supermarket, but have you ever considered making your own? I hadn’t until a few weeks ago, when I was told an easy way to make it, with the added benefit of making use of kitchen scraps, creating a rich, flavoursome stock. Here’s how you can make it too!

The date: August 11th 2017. The destination: Winchester.

With the sun’s approval we loaded the car and set our sat-nav southbound, zipping our way down the A43 towards the mystical, musical city dubbed Boomtown. Mindful of the idea that it’s never been a festival adverse to upping the ante, we were excited to see what lay in store in it’s 9th year…

With a continually growing population comes a growing demand for food, putting extra pressure on the food system to supply for the needs of the people. Traditional agricultural methods require huge amounts of land, space and energy, resources which are limited. Along with this, soil depletion is a concern for the sustainability of these methods. As a result, food prices are increasing which is becoming problematic for families and their ability to purchase healthy and fresh food. Another concern is where our food comes from. Food miles are the measurement of how far foods have travelled from producer to consumer; supermarket foods can travel from all over the world to reach our shelves, which produces harmful emissions. 

We all know that food waste is bad. None of us feel good about chucking the limp bit of salad at the bottom of the fridge, or the mouldy bread that’s been forgotten. But it isn’t just households that are the source of a huge amount of food waste (over 7 million tonnes in the UK according to Wrap in 2015); food retailers and restaurants are also guilty of this, throwing away leftover food from that night’s service or food that has reached its use-by date.