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    Low-impact cooking posts

    Fighting our food waste habit

    How improving our food waste habit can save us money and reduce our carbon footprint. Read more

    What is quince and how to cook it

    Becky Blench of Wicked Leeks | 05-Oct-2022 | 1

    How to cook your homegrown quince! Read more

    How to make wild garlic, nettle and cheese savoury muffins

    Chris Bax of Taste the Wild | 30-Mar-2022 | 0

    Here’s a recipe for savoury muffins using wild garlic and nettle tops that can be foraged in many places at this time of year. Read more

    Community-supported agriculture vs corporate supermarkets: Maresa Bossano of the UK CSA Network

    We interview Maresa Bossano of the UK Community-Supported Agriculture Network to see how CSA measures up against corporate supermarkets. Read more

    How to build a cob oven in your garden with Sigi Koko – Part 2

    Sigi Koko of Down to Earth Design shares a step-by-step building process to help you build your very own outdoor cob oven using local natural materials. Read more

    Is eating meat ethical or sustainable? Interview with Simon Fairlie, author of ‘Meat: A Benign Extravagance’

    We are sometimes approached by people asking why we provide information on vegetarianism, veganism and keeping animals. Isn’t that a bit incongruous? We don’t think it is Read more

    Cooking with stored energy: how to build an off-grid solar slow cooker

    We learn from our resident retained heat cooking specialists Jane and Seggy Segaran about how to build an off-grid solar slow cooker. Read more

    Taking the food sector from corporate supermarkets: interview with Maresa Bossano, co-ordinator of the UK Community-Supported Agriculture Network

    This week we’re talking with Maresa Bossano, who is the co-ordinator for the Community-Supported Agriculture Network in the UK. Read more

    A feast of fermentation: from atchara to zymology

    Sophie Paterson of Lowimpact.org takes a look at the diversity of tastes offered by fermentation, a low-impact form of food preservation which has endured through time and across cultures. Read more

    Feeding the Human Power Plant: can calories be carbon-neutral?

    We take a look at the food it may take to fuel the great Human Power Plant, an experiment in the making where students of Utrecht University in the Netherlands will power their very own carbon-neutral accommodation block. Read more

    In praise of the domestic larder: an alternative to the modern fridge

    Once a mainstay of households in times gone by, the humble larder provided a practical storage solution for foodstuffs requiring storage over a longer period of time. Read more

    Haybox (retained heat) cooking and food safety

    Haybox cookers use retained heat to cook the food and save energy. They are also very convenient as food can be prepared and kept hot for hours and then served up when needed. This can be great when having friends for a meal Read more

    Would you like to be a chef on an organic farm / cafe, with a small cottage available too?

    Sinking into a bit of a depression about both the British and American situation this winter a wise friend kindly reminded me that these issues are merely a distraction from more important things in our everyday lives. Read more

    Wood-fired pizza van: free to a good home

    Ian Dowson of Proved Pizza Van | 02-Feb-2017 | 48

    I’ve had six years of self-employed catering with Proved Wood-fired Pizza, alongside working full-time in the housing and homeless sector. I originally wanted to sell the van/business to help fund going back to university as a full-time student. Read more

    Low-impact & the city 7: our experience of a local fishbox / community-supported fish scheme

    Dave Darby of Lowimpact.org | 06-Jan-2017 | 1

    You may remember that we blogged an interview last summer with Guy Dorrell, who set up a ‘fishbox’, or ‘community-supported fish’ project, called ‘Faircatch‘. After interviewing him, my partner and I signed up to his scheme to try it out. I’m now reporting on how the idea worked for us Read more

    This is how we should get our fish: interview with Guy Dorrell of ‘Faircatch’

    Guy Dorrell of Faircatch | 25-Jul-2016 | 1

    I went to visit Guy Dorrell from Faircatch the other day, and was truly blown away by what he’s up to. Now this is how we should get our fish. Here’s my interview with him. Read more

    How to make a 7-course meal for 12 people for free

    Scarlett Penn of WWOOF UK | 09-Feb-2013 | 0

    Recently some friends and I were served a sumptuous seven-course meal with a twist: every single ingredient came from the bin of a top-end retailer. Well, everything apart from the road-kill rabbit spotted on the way home. Read more

    Low-impact cooking Resources

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    The human impact on nature and on each other is accelerating and needs systemic change to reverse.

    We’re not advocating poverty, or a hair-shirt existence. We advocate changes that will mean better lives for almost everyone.

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