We are presenting this class as part of the Menu for Change week with Slow Food Birmingham.
This is a class dedicated to understanding the impact our food has on the environment and how to develop a way of eating that minimises the impact on our carbon footprint; Cook but tread lightly on the earth while we eat.
Over the day we will work with local, seasonal and foraged food. In particular, we will minimise our waste, find ways to reuse and discuss the thorny issue of meat; how a bean can have a heavier footprint than a steak. We will consider a range of inputs such as sourcing, transportation, feed and fertilisers on the food we eat.