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Food

Manchester Friends of the Earth from time to time work on a range of issues around sustainable food including; reducing food waste, local food, ‘real food’, Fairtrade, and other aspects of low carbon food. We currently don’t have an active campaign regarding food but do post relevant articles on our website and via Facebook and host the website ‘Real Food Guide’  which lists sustainable eating options in Greater Manchester.

Please see the link below for more information. If you have any suggestions for the site please get in touch, office@manchesterfoe.org.uk .

And if you would like to run a sustainable food campaign with the group we would love to hear from you!

CURRENT CAMPAIGNS

Recipes

Our tasty recipes help you to enjoy delicious sustainable food.

RECENT

PREVIOUS CAMPAIGNS

Eating Better

This campaign is all about what’s in our food, using our favourite staple – bread. Our recipes and links will help you buy and cook healthy, seasonal, ‘proper’ food.

Feeding the 5000

Feeding the 5000 is a campaign to raise awareness of the amount of edible food wasted in a city. Our event was held in June 2013 in Manchester Piccadilly Gardens with a public feast of a delicious vegan curry made from ingredients that would have otherwise gone to waste, and more often than not gone in landfill! Along with participatory cooking sessions, educational and campaign stalls and more, this day brought more than 5000 people together to enjoy good food and learn simple ways they could reduce their own food waste and petition food businesses and the government to do the same.

Meat Free Monday

Much of the meat we consume – including British meat – is from animals raised on feed grown in areas where rainforest has been cleared. So just by eating a rainforest-free diet you’ll be helping to save our beautiful planet. By eating local food, and eating less poor quality meat, we are becoming part of a movement to prevent climate change. Our Meat Free Monday campaign is aiming to work in Manchester to reduce the consumption of poor quality meat, and encouraging the city to start eating local food.

Real Food Guide

We’re currently in the process of relaunching the Manchester Friends of the Earth Real Food Guide and we’d like you to help us out. This is our online guide to environmentally friendly food shops and restaurants in Greater Manchester – see www.realfoodguide.org.uk to find out more.

Taste before Beauty

Taste Before Beauty was a 2012 campaign on food waste, targetting the wholesale end of supply chains.

Use Your Loaf

What is really in YOUR daily bread and why? This campaign is all about what’s in our food, using our favourite staple – bread. Our recipes and links will help you buy and cook healthy, seasonal, ‘proper’ food.

Smashed white bean and avocado sandwich

What’s in it?

  • 1 can white beans, rinsed and drained
  • 1 tbsp. extra virgin olive oil
  • Juice of half a lemon
  • 1/2 small red onion, thinly sliced
  • ½ cucumber, thinly sliced
  • 2 avocados, pitted and thinly sliced
  • 150g sprouted beans
  • 4 slices multigrain bread, toasted

How to make it:

  • Combine the beans, olive oil, and lemon juice in a medium bowl. Roughly mash until it comes together but is still a little chunky. Season with salt and pepper to taste.
  • Divide the bean mixture among four slices of the bread, spreading in a single layer. Top each with some red onion, sliced cucumber, avocado, and arugula or sprouts. Season with additional salt and pepper. Top with the remaining slices of bread and serve.

Chickpea, cherry tomato and feta salad

Chickpea, cherry tomato and feta salad

What’s in it?

How to make it:

  1. Rinse and drain chickpeas.
  2. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Three bean pasta salad

What’s in it?

How to make it:

  1. Cook pasta in salted water for 3 minutes less than package instructions, then add green beans and cook 3 minutes more. Drain and rinse.
  2. In a bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, and celery; toss gently. Season with salt and pepper.

Mashed chickpea salad

What’s in it?

How to make it:

Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning. Add salt and pepper to season.

Serve on a bed of leafy greens, in a jacket potato, on crackers or make a sandwich (see below)

(Stores in an air-tight container in the fridge for up to a week.)

Mojito cakes

This is an energy-saving recipe for the microwave contributed by Ian Cummings, finalist in the Great British Bake Off 2015, to celebrate Earth Hour in 2017. These cakes take less than 10 minutes to prepare.

Ingredients:

For the cakes:

For the lime drizzle topping:

For the mint cream to serve:

How to make Mojito cakes in 9 easy steps

  1. Combine the self-raising flour, caster sugar and ground almonds in a bowl. Then add the rum with the lime juice and zest.
  2. Beat in the oil and the egg until you have a smooth batter.
  3. Divide the mixture into 2 portions (approx. 160 g) and pour into deep mugs, or wide coffee cups.
  4. Cook each cake separately in an 800 Watt microwave, on high power, for 2 mins. Adjust the time according to the power of your microwave.
  5. Meanwhile, mix the Demerara sugar with the remaining lime juice and zest to make a drizzle topping.
  6. As soon as each cake is cooked, spike it a few times with a skewer and evenly pour over half the lime drizzle.
  7. Allow to cool for a few minutes.
  8. Combine the double cream, caster sugar and chopped mint with the optional rum for an extra kick. Whisk until just going stiff.
  9. Serve the cakes with a dollop of mint cream and a sprig of fresh mint.

Soda bread

Ingredients

Method

Dutch-style cupcakes

Ingredients

Method

Beetroot and pear cake

Ingredients

Method

Webinar: The Future of Food (Friends of the Earth Ireland)

Globally, and within Ireland, there are many injustices built into our food system. Join us for a webinar to discuss these dynamics – and solutions – with speakers from Irish Seed Savers, Foodture, and Talamh Beo. (more…)

Nut roast and veg

This recipe is one from the 8th Day Cooperative – it might take a while to make but it definitely serves more than the 4-6 suggested!

Ingredients

Nut roast recipe from On the Eighth Day co-operative.

Method

Wash and drain the lentils, cover with cold water and bring to the boil and simmer until cooked. Grate or chop the nuts and keep to one side. Wash all the vegetables, peeling if necessary, then grate the carrot and celery and finely chop everything else. Fry the onion and garlic in a heavy pan until soft then add the mushrooms, chopped herbs, spices, seasoning and aubergine and cook gently until the aubergine is soft. If your pan is big enough, add the rest of the of the vegetables and cook on for 10 minutes, if not put the cooked vegetables in a mixing bowl and saute the remaining vegetables for 10 minutes then mix together at the end.

Stir in the soy sauce and then add the nuts and breadcrumbs and mix it all together evenly. The mixture should be wet but not sloppy. If it is too dry, moisten with a little vegetable stock or water. Put into an oiled loaf tin, cover with foil and bake for 45 minutes at 190 degrees Celsius / 375 Fahrenheit / Gas Mark 5.

Serve with roast potatoes, vegetables and a lovely onion gravy!

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