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Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


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Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.






Apricot-Honey Butter
Apricot-Honey Butter Category Fruit Recipes 
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Ingredients And Procedures

3 c Dried apricots (2 lbs)

2 tb Grated lemon zest

1/2 c Fresh lemon juice

1/2 c Honey

3 tb Finely chopped crystallized

Ginger In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered,

for 45 minutes to 1 hour, or until the apricots are soft. Transfer the apricots and the cooking liquid to a food processor and puree until smooth. Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.) Source: Eating Well Magazine : November/December 1992 : Pg.68 From the collection of K. Deck

 
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