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!
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.