Guess wholl be hanging out with Saints for National Zero Waste Week

Ive taken my husband there, my children, my mother and most of my friends in Bury and friends who visit from further afield, not to mention an eco-friendly fireman and an incognito waste campaigner.  So I thought its about time I introduced you to my favourite café to hit Bury St Edmunds too, where I hope you will join me next week to help celebrate an exciting week thats about to hit the blogosphere.

Yes, Monday sees the start of National Zero Waste Week, an annual social media campaign that promotes ideas for waste reduction. Developed and managed by the grassroots website www.MyZeroWaste.com, it is now in its third year, and for the first time is sponsored by Tetra Pak.

This year’s theme, ‘Cooking for Victory’, is supported by celebrity chef Brian Turner CBE, who will share how he views food as an asset on the MyZeroWaste website and will demonstrate “a compost while you cook” approach during National Zero Waste Week. The topics are a response to research by WRAP that reveals households throw away 8.3 million tonnes of food and drink every year, costing the average family in Britain £50 per month.

Enthused by the celebrity chef’s commitment to the national awareness campaign, I asked Saints Café if they would also be prepared to help inspire people at a more local level, serving me a daily “pot luck lunch” to showcase how delicious meals can be made from even small amounts of usable healthy ingredients that busy households might otherwise throw away.  Can you imagine my excitement when they said yes!

Saints Café owners, Engin Aga and Bernadette McAleer, said: "since launching earlier in the year, we have always placed a high emphasis on minimising food waste, sourcing seasonal and local produce where we can, cooking in small batches and fresh to order, along with running a careful stock control system to ensure that the ‘Zero Waste’ model is never far from being achieved.

“We are very excited about the project and are pleased to have the opportunity to demonstrate that efficient use of ingredients can reduce household food waste and save families hundreds of pounds a year too”.

Rachelle Strauss, aka Mrs Green, from MyZeroWaste adds "Im thrilled that Karen has teamed up with Saints Café to promote National Zero Waste Week locally. It would be great if other eateries across Bury and Suffolk join in too, inspiring their own customers with ideas to try ‘pot luck recipes’ at home in a bid to reduce the nation’s waste.”

Despite having reduced my waste by 95% since I started The Rubbish Diet in 2008, I know I’ve got lax over the summer and so it will be great to pick up some new ideas and inspiration from one of my favourite cafés in Suffolk. There is a real buzz in the UK at the moment, where professionals are even being signed up by production companies to share their knowledge with prime-time audiences on national TV.   It’s an exciting time for raising awareness locally.

Professional chefs are extremely talented in managing food as a resource and minimising waste and even Brian Turner believes there is a role for local chefs to promote their food efficiency skills amongst their own customer community in a way that is fun and accessible. He says “To all chefs - make the world a better place, buy well, waste nout and make a bit more profit at the same time, itd be daft not to.”

So if you fancy joining me next week at Saints for a coffee or even some lunch yourself, do pop in.  Ill be there enjoying good food and blogging from 1pm every day.  If you do, and can share a top tip or two, Ill even feature you on the blog!   But if you live too far away to come along, dont worry, Ill be sharing their top tips and recipes on the blog throughout National Zero Waste Week, before I pack up and attempt to use up everything from my fridge at home.

So how excited am I to have a legitimate excuse to be a lady who lunches!   Well the answer is very, so do keep coming back for all the updates and if youve got a blog, why not blog about it too.

National Zero Waste Week takes place from 6th-12th September. Anyone can pledge to join in at www.myzerowaste.com, where there will be prizes for the most inspirational stories and opportunities to share news on Facebook and Twitter. For further information about Saints Café, check out their website at www.saintscafe.co.uk.

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Feel Good Chicken Soup at Saints Cafe

For anyone whos looking for refreshing ways to use up any excess chicken from their Sunday Roast, heres some more inspiration from Saints Cafe on Day 3 of National Zero Waste Week.

Todays lunch was Feel Good Chicken Soup, which regularly features on the Specials menu, using whichever vegetables are available on the day. The contents may change each time but the flavour is consistent thanks to the delicious home-made stock.  This lunchtime, the ingredients included courgettes with onions as well as some leeks.  Ive had this soup before and remember there being chunks of potatoes and carrots at other times.

Over the autumn and winter months I become a real fan of heart-warming soups, but tend to use stock cubes or my own chicken stock, which never reaches the taste quality of the soups that are served at Saints, so I couldnt resist tapping Engin for some top tips on making stock.

And the tips I am taking away today include a reminder to use potatoes and a balance of green vegetables as well as the usual bay leaf, herbs and seasoning.  But whats grabbed my attention today is Engins advice to grate vegetables such as carrots, which really helps to release and intensify the flavour, and is a more eco-friendly style of cooking too as the flavour is brought out more quickly.

Todays soup was served with toasted garlic ciabatta, using perfectly edible loaves that would be too dry to live up to the quality of Saints fresh ciabatta sandwiches.  Quite often these loaves are also toasted and used for making croutons too.

I also had a surprise treat this lunchtime, which was a smoothie made up of strawberries that were too soft to serve as a dessert, so were whizzed up with orange juice and a dash of lime - delicious.

So, I am totally feeling like a very spoiled customer, making this the most enjoyable Zero Waste Week ever.  However, there have been a couple of mishaps at home, which I will tell you about at the end of the week.

In the meantime, skirting away from my haphazard happenings on the domestic front, please do say hello to Sandy who dropped in to keep me company today.  I know Sandy from when I originally joined BuryLETS, but these days she is more heavily involved in the Suffolks Wildlife Trusts Barn Owl project.

Sandys taking an active part in this years National Zero Waste Week too and has already made a pledge at myzerowaste.com to get creative in the kitchen.  While we sat over coffee I got the low down on how she made some fabulous muffins this week using some stewed blackcurrants that were still in the fridge.

After stewing the blackberries last week, Sandy added extra sugar to the top of the jar to preserve them for longer, and used the intact pieces of fruit (as a replacement for blueberries) to add to the muffin mixture, which incorporated 3 eggs, 6oz self raising flour, 6oz caster sugar and 6oz Bertollis spread. 

This has definitely encouraged me to check out the remains of the stewed blackberries that Ive got sitting in my fridge and have a go at making them at home. They only take about 15-20 minutes to cook so could be a lovely surprise for the kids later.

However my biggest challenge this week is to see if I can get a photo of the elusive Engin, cafe owner and chef extraordinaire, who seems to disappear every time I pull out my camera.  Im sure youd all like to see a snapshot of the man behind the fabulous food Ive been enjoying this week.  So watch this space and see what happens.

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More information about National Zero Waste Week can be found at www.myzerowaste.com.   While youre there, please take the opportunity to visit this urgent post, encouraging readers to take part in an online Defra survey about how England should manage its waste. The deadline is 9 September, which happens to be this Thursday.

 

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