On 14 October 2017 the first and pilot WasteLess dinner took place in the heart of Cardiff at LittleMan Coffee Company Café. It was fun, it was epic, it was inspiring and most importantly it was tasty! But what is WasteLess and why am I telling you about it?
WasteLess is a collaborative pop-up event which involves more than one food businesses in the delivery of a feast using food surplus, food that would have been wasted and food that is produced in a less wasteful manner. The pilot WasteLess feast collected over forty kilos of food that would have been wasted in the week leading up to the event. The food was then safely handled, stored, distributed and cooked by the participating chefs/businesses and volunteers to offer a five-course feast presenting eleven dishes. All participating chefs and cooks contributed ideas to the menu as collections went along. WasteLess tapped into their culinary culture, business practices and the creativity of their teams to bring a wonderful menu together .
I co-run WasteLess with Rebecca Clark from Green City Events. And after years of working together on food waste reduction projects through community cook ups with food destined for the bin, roadshows, school lunch clubs and pop up street food stalls, we wanted to set up a platform that helps local businesses tap into their creative and sustainable practices and to showcase elements of Cardiff’s existing and emerging ‘wasteless’ food movement. There are many fantastic businesses already doing great things and many more who could be supported to do more. We want to bring new businesses to the table and to inspire and assist them in taking a wasteless approach.
The fantastic businesses which contributed to the first WasteLess event include Penylan Pantry, a sustainable café and grocery store which implements the low-waste approach in its practices; Mezza Luna, an award winning, independent, Middle Eastern restaurant; the Little Man Coffee company, an ethical coffee shop which is a hub of community activity and of course, moi, Lia’s Kitchen. Many more were involved in other ways. The Cheese Pantry donated cheese close to its use by date. TOAST Ale provided the event with beers and ales brewed from bread that would have been wasted, The Bottle Shop Cardiff advised on the sourcing of ethical wines and Get Wonky Juices, donated their delicious juices made from ‘scrap’ fruit and veg.
‘Food waste is bad business practice- akin to throwing money in the bin. It’s unsustainable for future generations, and breeds bad habits in an already throwaway society’, says Melissa from the Penylan Pantry. ‘Being part of Cardiff’s first Wasteless dinner was a huge honour and a very exciting prospect, working with others to help raise awareness, offer support and encourage businesses, and the public to think differently about food waste.’
Anna and Zac from Mezza Luna said, ‘As a food business, we at Mezza Luna believe it is our social responsibility to be at the forefront of the fight against food waste.And by doing so encourage people to have better awareness of food and the environment. Middle Eastern cuisine is a great example of the WasteLess approach. For example, all parts of an animal are used for cooking in different dishes. We strongly believe in this approach and we aim to encourage greater respect for food.’
It is not just the businesses that we worked with that really believe in what we do.
Celine Anouilh from the Chartered Institute of Waste Management in Wales said, ‘ I much enjoyed this first WasteLess dinner raising awareness of food waste. Lia and Rebecca used of the right ingredients to produce a taste meal and an inspiring event: a partnership between enthusiastic and ethical businesses, forgotten food from super markets shelves, great cooking skills, creativity and passion! I ate a delicious meal, met wonderful people. CIWM Cymru wishes every success to this fantastic project and look forward to attending the next dinner’.
The October event was just a test to see if our WasteLess vision is truly possible. We are now ready for the next step. Partly supported by Sainsbury’s Waste Less Save More fund Green City Events and Lia’s Kitchen will help deliver more WasteLess events in 2018.
The first WasteLess dinner entertained thirty guests and raised over £600 for Cystic Fibrosis in memory of Tom Woollam (Better Life Appeal Llandough Hospital).
We would like to thank all businesses who donated prizes to a charity raffle: John Lewis, Snact, Get Wonky, HangFire Southern Kitchen, Milgi Cardiff, Penylan Preserves, Colourfiled, Twin Made, Nelly’s Treasures, Ellicopter Hoops and Sustainable Studio.
Lia Moutselou, Lia’s Kitchen and Rebecca Clark from Green City Events co-design and co-run WasteLess. Our partnership on food waste and ethical ventures is well established. Over the three years we joined forces to deliver a series of food waste projects and initiatives in Cardiff, in collaboration with Love Food Hate Waste campaigns and other local organisations and businesses. From community cook ups with food destined for the bin, to roadshows, school lunch clubs and pop up street food stalls, we have inspired, engaged and educated to encourage action and behaviour change relating to food waste.
Lia’s Kitchen is an ethical food venture inspired by sustainability, Greek cuisine and world flavours: www.liaskitchen.com. Green City is a not-for-profit Community Interest Company based in Cardiff, hosting a range of exciting and inspiring environmental and sustainability events and workshops: www.greencityevent.co.uk
Sign up to our mailing list for future WasteLess events or email firstname.lastname@example.org.
This is a recipe I have been playing with for years and I finalised it recently whilst delivering the Love Food Hate Waste campaign in Roath. I was looking for recipes in my notebook that can help people use their leftovers and what they have in the fridge/freezer. The savoury cake was one our roadshow freebies and was sampled at our last Love Food Haste Waste event on 10 Mach at Cardiff Students’ Union in return for pledges to take action to reduce waste.
It is a delicious recipe that can be adapted to help you use greens and smaller quantities of leftover vegetable. The batter can remain the same and you can be as creative and daring as you like with what flavours you create. You end up with an amazing tasty snack on its own or with some relish or chutney on top and a (gluten-free) substitute to bread which is fantastic with soups or a tin of baked beans.
Cornmeal is a basic ingredient for one of my favourite Greek breads called Bobota. Grated pumpkin and marrow with cornmeal and feta cheese has always been one of my most favourite bakes that my southern Greek Granma Vasiliki used to make for us. And five years ago the lovely Zoe English, of Bird to Market, handed over Nenneh Cherry’s cornbread recipe to me after my excited squeals on tasting it for the first time in my life. So this savoury cake recipe is born from all these influences and is fast becoming one my favourite things to make this spring. I have adapted it to be gluten free – through the use of gluten free plain flour. And with courgette and tomato season approaching and rainbow chard already on the tables at our Farmers’ markets I am very excited for the many versions of the savoury cakes you could be imagining. Enjoy!
Ingredients (1 Bundt or other round 23-25cm baking tin)
- 350g Plain flour, preferably gluten free mix
- 250g Cornmeal (coarse or medium)
- 4 tsp Baking powder
- 80g Sugar (caster)
- 100g Butter melted
- 2 Eggs
- 450-480ml Milk
- 1-2 pinches of salt
- Some extra butter and flour for lining the baking tin
- 1 Small bunch fresh basil or other mixed or frozen herbs, including stems (around 30g)
- 225g Cherry or mini plum tomatoes (up to 300g)
- 1 Onion
- 2 medium or 1 large courgette diced OR
- 1 aubergine diced
- 1 Medium courgette coarsely grated
- 150g grated cheese, parmesan and cheddar mixed (or whatever you have available)
- salt & paper to season
Olive oil for the frying
Preparation (1hr and 15 minutes)
- Prepare your vegetable mixture first to allow enough time to cool.
- Fry the sliced onion with a pinch of salt, cover and let to nearly caramelise whilst you prepare the rest.
- Dice the courgettes or aubergine and halve the cherry or plum tomatoes.
- Add the courgette or aubergine with another pinch of salt and fry for 5 minutes.
- Add the tomatoes and basil, stir and cover until all ingredients soften- for around 5 minutes.
- Taste and season with salt and pepper if needed. Remove from heat to cool down.
- Grate the last courgette and the cheese.
- Mix the flour, cornmeal and baking powder.
- Add the rest of the dough ingredients and mix well so that there are no lumps.
- Add your fried ingredients, raw courgette and cheese.
- Pour into a lined baking tin and bake on 180 Celsius for 40-50 minutes or until a skewer comes out clean.
- The batter should be moist but not too runny. You can add 450ml of the milk first and see if you need to add more after you add the tomatoes and vegetable.
- You can use spinach and other greens such as Kale. Feel free to experiment with various herbs ad ingredients. Use what you have in the fridge and for inspiration on flavours look up focaccia recipes.
- This is a great recipe for using those herbs that you have in the freezer or the ones that are about to go off in the fridge!
- For a bread tin and smaller quantity of the cake halve the recipe ingredient.
- The cake rises quite a lot and it keeps well in the fridge for about a week.