The Green Way, a new trail connecting public space in St Pauls, has just been completed. The trail includes artwork that has been inspired by local residents’ cookery. More than 200 people submitted recipes, and three winners were selected – Amina’s samosas, Glen’s akee and saltfish and Tara’s dolma. In our latest blog post, Tara Miran tells us about the inspiration behind her dolma recipe.
Gene Joyner, Managing Director at Better Food introduces “Bee Better” a new loyalty scheme that rewards shoppers for refilling their own reusable containers. Gene explains how the scheme works and his personal motivations for reducing packaging waste and localising supply chains. He describes his intentions for Bristolians to find a way of shopping that benefits the community and addresses climate change and waste.
The Community Farm has curated “Lessons From Lockdown”, a collection of 15 articles that describe how the 2020 COVID-19 pandemic affected people involved with food, wildlife, local economies and social outreach in the local area. The aim is to explore what the outbreak exposed about our food system and the systems it intersects.
For Bristol’s students, the new academic year is a chance to get to grips with managing student loans and kitchen cupboards. In our latest blog post, interns on The University of Bristol’s Sustainability Team, Emma Lewins and Anya Kaufman, write about cutting food waste for the new cohort of Bristol students. They offer five easy ways to reduce food waste in the student kitchen.
Bristol Going for Gold’s Content Coordinator Ramona Andrews meets some of the partners of the ‘What is your soul food?’ project that will celebrate and reanimate community spaces in St Pauls with artwork inspired by local residents’ cookery. The partners are working hard to get the message to diverse communities in the area during the pandemic. Food has, after all, always brought people together, even in these times where we cannot be physically close.
Ella Tainton is the Going for Gold ambassador at Southmead Development Trust, a community organisation run by and working to support the residents of Southmead in North Bristol. Here she details the work of their staff and volunteers to deliver hot meals to the community of Southmead.
Going for Gold Public Engagement Coordinator Florence Pardoe reports on how the team at St Werburghs City are continuing to connect with their volunteers. Read on to find out about their “Windowsill Warrior” kits and “Home Baking Hero” kits intended to bring a little flavour of the farm to home.
Operations Director at Grow Bristol, Oscar Davidson, writes our latest blog post. With most of their restaurant customers being forced to close, they have had to temporarily shut down their production facility. The team are gutted not to be growing, but it does give an opportunity to try something they’ve been wanting to do for a while – grow your own microgreen kits.
Community Engagement Officer at Bristol Waste Company Gemma Annan shares some of her personal waste-changing achievements and explains the ‘Slim My Waste – Happy Kitchen’ campaign. Being really being aware of what you are buying, using and throwing will help improve yours and the planet’s relationship with food. How about giving banana peel burgers a go!?
Tessa Lidstone, joint-owner of Box-E restaurant in Wapping Wharf writes our latest blog post. With the restaurant that she runs with chef Elliott Lidstone now closed, she has been organising food packages going out to some of Bristol’s most vulnerable people during the Covid-19 crisis.
