Welcome and thank you for joining me this weekend.
Autumn has descended upon us with its mighty force. I love everything about this season – from the cosy chilly evenings, scent of wood fire, golden sunlight shining upon rust-red leaves, to the autumnal produce.
Pumpkin is a seasonal favourite and I love using it in its entirety. Its flesh is perfect mashed, delicious roasted and comforting in a soup. Its seeds can be roasted and salted and eaten as a snack or added to a multitude of dishes, whilst its thick skin can be carved for Halloween, used as home decoration and then left outside as a delicious treat for the local squirrels, simultaneously cutting one’s food waste.
Food waste is a huge problem – at home and across many sectors. This week, environmental journalist, sustainability expert and biologist, and Go Toxic Free author Anna Turns looks at the developments in the fishing industry in her feature The rapid growth of aquaculture and the innovations ensuring its sustainability.
Organic produce has been very popular with consumers in the last few years. Planet Organic CEO George Dymond joins us on the Food Matters Live Podcast to answer the question: How is the cost of living crisis impacting the organic food sector?
And if you don’t want to be bombarded with too much news, why not cut down, save some time, and read our roundup A week in news: the latest food and drink headlines 26-30 September instead?
If you want to lower your carbon footprint, instead of hopping on a plane, let us take you on a tour of The world’s best food and drink museums from the comfort of your home, perhaps whilst enjoying a delicious, cruelty-free treat straight from our Taste test: the best vegan chocolate.
Wishing you a wonderful weekend,