Tonight, as part of Eco Week 2016, the Sustainability Office screens the “hugely entertaining” (Variety) and “startling” (New York Times) food waste documentary ‘Just Eat It’ (Tue, 6-8 pm, C Block). The screening starts at 6.30 pm, and there are nibbles and speakers before hand at 6 pm. Check out the trailer here! Free entry and non-UC staff welcome too.
Food waste is a big issue in New Zealand too. For instance, in just one year, Kiwis throw out nearly $11 million worth of potatoes. That’s approximately 169,000 5kg bags of white washed potatoes from a local supermarket, and loads of goodness going unnecessarily either into the landfill or green waste. We asked Melisa Quinn from VCUC (Vegetarian Club of UC) for a quick and easy, spud-based recipe to help you use all your spuds!
Jacket potato with beans
The proportion of each ingredient is up to you. The good news is that you can eat plenty, as whole plant based-foods are low in calories. Make up double the amount in the evening, and you also have yummy lunch which can be warmed in the ‘heat and eat’ areas dotted around campus.
- Potatoes (you don’t have to peel them!)
- Soaked beans (e.g. red kidney beans) of your choice
- Herbs of your choice (rosemary is a classic for potatoes, plus thyme, basil and oregano for the tomato/vege filling)
- Salt, pepper, brewers’ yeast
- Tomatoes (whole or canned)
- Any other left over vegetables of your choice.
Wash the potato/potatoes, and roll them in a little olive oil and rosemary. Bake the potato/potatoes whole in the oven for up to an hour at 190 degrees celsius. While that is happening rinse your beans and cook them with the tomatoes, herbs and spices for 20 minutes on a medium heat. You can also add other (precooked) vegetables or other left overs to the bean and tomato mix. When the potatoes are cooked (poke with a fork to test their softness), split them open and stuff with the bean and vege mix. Top with brewers yeast for extra seasoning and tastiness. Enjoy!
What else is happening during Eco Week?
This Food Waste Event is part of UC Eco Week 2016, which runs from 19-24 September 2016. Eco Week is a festival of events that celebrates and promotes what you can do for the environment, your community and your life. Here the events for the rest of the week:
On Thursday you can tour two Tiny Houses built by UC alumni. The Tour leaves at 1.30 (meet Katie at Science Road Car Park), back at 4pm. Booking is essential, email email@example.com. Also, UCSA club VCUC will screen Cowspiracy in Kirkwood, 6-8 pm.
On Friday, learn about where to find free food on UC campus when you join the Edible Campus Tour! There are lemons, olives, walnuts, figs and more growing all over campus and that it’s all free to eat. Meet tour guide and community gardener Jane Aistrope outside Café 1894 at 12 noon sharp.
In the late afternoon, celebrate student and staff achievements in sustainability at the 2016 Sustainability Awards ceremony! Undercroft 101 – 5.30pm to 6.30pm.
On Sunday: Drayton Reserve Volunteer afternoon (by Geosoc), 2-4pm.