Wiltshire Wildlife Trust is challenging everyone in Wiltshire to raise £50 for wildlife in 2012 as part of the Big Jubilee Lunch on Sunday June 3rd and also to make it food-waste free event.
The Queen’s 60th Jubilee coincides with the Trust’s 50th anniversary. The Trust is making the most of its birthday to raise funds so it can continue its work for the next 50 years.
“The Big Jubilee lunch is a great idea for getting together with your neighbours to celebrate and with a little bit of forward planning the events needn’t cause any unnecessary food waste,” says the Trust’s Waste Minimisation Officer Emma Croft.
“It’s also an ideal opportunity to take on our £50 Challenge to raise money for our work. For every £1 we receive, 78p is spent directly on looking after Wiltshire’s wildlife and natural habitats.”
Emma works alongside Wiltshire Council in her mission to encourage people to throw less away, and says the national Love Food Hate Waste campaign www.Lovefoodhatewaste.com offers stacks of practical hints and tips on how to keep food waste to a minimum. It is also an official support organisation for the Big Jubilee Lunch.
“Food and drink waste is damaging to the environment because producing, storing and getting the food to our homes uses a lot of energy and resources – all of which are wasted when it gets binned. And most of this reaches landfill sites where it emits methane, a powerful greenhouse gas,” she says.
“We waste more than seven million tonnes and £12bn worth of good food and drink every year in the UK just from our homes, but with a little planning, together with a few cool boxes and supply of freezer packs it’s easy to be well equipped for keeping food safe, fresh and tasty for longer,” she says. “It will mean less clean up time and save you some money into the bargain.”
The Big Jubilee Lunch can be anything from a simple gathering to a full blown street party with food, music and decorations that quite literally stops the traffic.
Emma says: “We want everyone to have a great time, raise some money and enjoy the Bank Holiday but whatever food they choose, the key thing is to make it waste free!”
The Trust has created a fundraising pack containing ideas, information and templates so that everyone can support it in its special year. It can be downloaded at www.wiltshirewildlife.org/get_involved
Love Food Hate Waste top tips on how to organise a Big Jubilee Lunch
· It’s surprising how many tasty dishes can be made from ingredients we already have in our cupboards and fridges. In fact, every day we throw away food that is perfect for summer al fresco dining: including around 5 million potatoes, nearly three million tomatoes, and one million slices of ham. Get everyone to check their cupboards and fridges (and make a list) before making that special Big Jubilee Lunch shopping trip this year – you might just save pounds on the cost of food, leaving more money for the extras like bunting!
· Try to estimate how many people will be coming and only buy for that amount to avoid throwing food away. Love Food Hate Waste’s perfect portion planner can help.
· Get the storage right and your food will keep fresher for longer. Salad should always go in the fridge, bread in the bread bin or freezer (never the fridge), fruit and veg (except bananas, whole pineapple, potatoes and onions) should be kept in the fridge and keep things like sliced meats and cheese in an air-tight container once opened.
· Fruit juice, smoothies and yoghurts can be frozen into ice-lolly moulds, perfect for keeping the children entertained.
· Fill sandwiches with tasty and unexpected combinations of leftovers, such as chicken, bacon and mayonnaise, leftover roast lamb and mint sauce or cheese and coleslaw.
· Try making leftover potatoes (or ones that have gone a bit sprouty) into a tasty salad with sliced red or spring onions and mayonnaise – a tasty salad that also travels well.
· Why not chop up some spare veg from your salad drawer into little crudités for dunking into hummus or your favourite dip?
· Put frozen, previously cooked, sausages and cold meats straight into your picnic bag early in the morning. They should be defrosted by the time you reach your picnic spot, but still be nice and chilled.
· Spare lemons squeezed, combined with sugar and sparkling spring water make refreshing lemonade. Alternatively, sliced lemons can be stored in an airtight container in the freezer to use as refreshing fruity ice-cubes in cold drinks – try frozen grapes as an alternative ice cube!