Covid-19 has shaken our complacency about where our food comes from to the core. Research shows that people do not want to just return to how things were before, and many of us say we want to make better choices that will support people, animals and our environment.
But how do we put words into action? As more of us seek to minimise our impact on the planet, simply choosing to eat more organic food can offer an easy, trusted way to be more sustainable in our daily lives.
With more of us than ever now working from home, rustling up an organic breakfast can be an easy way to incorporate more planet-friendly food into what we eat every day. This bircher muesli recipe with apple and almond butter is hearty, delicious, and most of the prep is done the night before.
As more of us seek to minimise our impact on the planet, choosing organic can offer a simple, trusted way to be more sustainable in our daily lives. This month, the Organic September movement aims to draw attention to the many benefits of organic food and farming, which include supporting biodiversity and wildlife, helping to combat climate change, providing the highest standards of animal welfare, and reducing exposure to pesticides.
These are some of my favourite ways you can show your support this month, from drinking organic wine, to eating out in local restaurants, and getting back to nature.
Despite my eagerness to eat every last scrap that comes out of my fridge, I’m not a huge fan of heating up yesterday’s dinner for today’s lunch. Instead, I much prefer to use up the odds and ends in the bottom of my veg drawer to make something new.
What I love most about a hash is that you don’t need a recipe, you don’t need to spend ages prepping, and you definitely don’t have to peel the veg. It’s just a case of chopping equal sized cubes of whatever you fancy, and either frying in a pan or roasting in an oven. Simples!