Food for thought - GCU students looking for recipe input

Wed, 10 Jun 2020 16:19:00 BST
Human Nutrition and Dietetics student are looking for you to get involved
Human Nutrition and Dietetics student are looking for you to get involved

Human Nutrition and Dietetics students are asking the GCU community to get involved in providing recipes for a free online cookbook.

Sustainable Food ABC is a joint initiative between the Dietetics and Common Good societies to raise awareness of sustainability in relation to our diets, food systems and waste.

The cookbook is the third and final part in the series, which has so far involved a Facebook social media campaign and an event held on campus.

Second year dietetic student Elaine Penman, explained the thinking behind the student cookbook and what they’re looking for from submissions.

She said: “The cookbook is a way of providing something tangible from the Sustainable Food ABC campaign and encourages students to be more environmentally friendly in the kitchen – which is what the project is all about.

It will include recipes across the four seasons of the year and provide a variety of meal and snack ideas - whether that’s starters, main courses or desserts.

It would be great if recipe suggestions incorporated a range of seasonal fruit and vegetables, didn’t create a lot of waste and could also be batched cooked. This would allow elements to be frozen and used for future meals.”

A raffle ticket will be given for every recipe submitted and the lucky winner will get their hands on a £50 voucher for the local Locavore Grocery Store– or equivalent for someone based outwith their delivery catchment.

The eBook is set to be released for the new academic year, with Elaine explaining what else they’re looking to feature.

She said: “We are also interested in the tips and tricks people use in the kitchen to be more sustainable – this might be something really simple, but we’d love to pass your knowledge on to others.

We’re considering all types of recipes but are particularly keen on those with vegetarian and vegan alternatives – for example a lasagne with meat could be adapted using lentils.”

Elaine added: “Another thing we’re planning to do is make the pages visually appealing. Please send across your pictures with the recipes and if anyone would like to be involved with designing and producing the cookbook, please get in touch.”

Email your favourite dishes to – you can also find out more about the Sustainable Food ABC project here

By Ross Clark
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