FOOD + DRINK
Thoughtful Foodie cont ...
THE SMALL HOLDING
THE FERRY HOUSE
But how can we do this ? Here are insideKENT ’ s top tips to becoming a more thoughtful foodie ...
PACK IN THE PACKAGING
Look for unpackaged foods . Loose fruit and veg as well as products with paper packaging are a great way to reduce your plastic footprint . Remember to put the empty bags in the recycling ! For packed lunches and leftovers , try beeswax or soy wraps , which are available from Amazon and most supermarkets , instead of clingfilm .
MEAL PREP TO CUT THE WASTE
Around 30 % of the food we produce is wasted . According to the WWF , if food waste was a country it would be the third largest emitter of greenhouse gases after China and the USA . Meal planning is a simple and effective way to reduce food waste and be sure you ’ re eating everything you buy . Check the contents of your fridge , incorporate any leftovers into your meals and freeze anything you can ’ t eat while it ’ s fresh .
CHOOSE THE BLUE LABEL AND RED TRACTOR LOGO
Buying fish ? Look out for the blue MSC ( Marine Stewardship Council ) label . The MSC works with fisheries , scientists and industry to ensure that fish is sourced sustainably , protecting the health of our oceans and preserving stocks . Buying milk , meat , veggies or crops ? Look out for the Red Tractor logo for assured high standards in food and farming . Buying eggs ? Make sure they ’ re always free range . When you ’ re shopping look for products containing RSPO-certified sustainable palm oil to help stop deforestation .
EAT SEASONALLY
Always try to include seasonal produce from your local Kent farm shop , greengrocer or British growers in your diet . As well as supporting your local economy , you might get to know local producers and more community faces , not to mention tips on how to prepare seasonal foods . When supporting local economies and people , you will also reduce the energy required for their production and transportation .
SUPPORT ETHICAL PRACTICES
As well as Red Tractor and Blue Label , select brands , local businesses , supermarkets and products that prioritise fair labour practices , respect animal welfare and demonstrate commitment to social and environmental responsibility .
ASK QUESTIONS
Don ’ t be afraid to ask how these brands and businesses implement these ethical practices , asking them exactly where their produce has come from . If you can ’ t find in-season British produce in your local supermarket , ask them why .
SHOP LOCAL AND BUY BRITISH
Read all about why it is so important to be a ‘ locavore ’ on pages 28-32 . Modern food systems , characterised by intensive farming , long supply chains and excessive resource
consumption contribute significantly to environmental degradation - this happens when you buy fresh food not grown in the UK instead of buying British . The production , transportation and disposal of food can generate a substantial carbon footprint , release pollutants into the air and water , and contribute to deforestation and habitat destruction . Not to mention when you opt to buy locally , you help your local economy - and in turn yourself - to thrive . It ’ s even healthier for you to eat local food , too .
Try out these Kentish businesses to be a thoughtful foodie :
The Ferry House , Isle of Sheppey
The Ferry House firmly believes that local is best – and you don ’ t get much more local than your own back garden . Taking ‘ pride of plate ’ on their menu is the bountiful produce from their large kitchen garden , beef and game from their family farm and local estate , plus award-winning spirits , distilled from their own grains . What they can ’ t grow , farm or forage , they source from a handpicked selection of Kent ’ s best local producers .
The Small Holding , Kilndown
This restaurant and farm in Kilndown serves a set menu celebrating the best ingredients available in our region , delivering a unique connection between the land and our table . Opened in 2018 by brothers Will and Matt Devlin , The Small Holding has a key focus on sustainability , with growing and foraging at the heart of what they do .
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