By now, most of us know that we should be trying to fly less. Travelling by aeroplane accounts for 2% of total global greenhouse gas emissions, and those 39.4 million annual flights pump out toxic nitrogen oxide, cancer-causing exhaust particulates and carbon dioxide; the latter of which absorbs heat and re-emits it back to earth.
But for most people – with beloved friends and family often spread across the globe – completely quitting on flying is unlikely to be an option. So what can we do to reduce the impact of our aviation travel?
There’s a very good a reason why lots of us have been looking for locally-made, Welsh food and drink when shopping for Christmas this year; be that the trimmings for the table, or gifts for under the tree.
It’s a sad fact that beneath the sparkle and glitter, Christmas can be an exceptionally wasteful time of year. From the hundreds of miles of wrapping paper discarded after Christmas morning, to the thousands of throwaway stocking fillers wrapped in single-use plastic, the waste created during the season of goodwill is enough to make anyone wince.
But there is an easy way for food & drink lovers to skip the eco-guilt that comes with splurging on unnecessary gifts whilst also helping support their local food and drink producers and indie restauranteurs.
As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company who came up with a range of delicious dishes to showcase the British leek at its best. Her first creation was this delicious Caramelised Leek Tart with Walnut Pastry and creamy, crumbled Perl Las.