It is estimated that around 15 million tonnes of perfectly edible food is thrown away each year in the UK alone. When so many people across the country are going hungry, this really is quite a difficult fact to comprehend. In the heart of Manchester, an establishment is looking to make a difference…
The Real Junk Food Project is a not-for-profit model that intercepts and uses food that would otherwise be thrown away. Founded in Leeds, the project has gone on to host successful pop-ups across the country. With a focus on providing nutritious meals to those who might not be able to afford it, their eateries operate with a ‘pay-as-you-feel’ policy.
The Manchester branch has been running since 2014 and has now found a home at 85 Oxford Street with the unique eatery opening its doors to anyone and everyone through a soft launch taking place from Tuesday 5th September. With an admirable ethos, it is no surprise that volunteer electricians, plumbers and artists were quick to answer the call and get the 40-cover restaurant space looking spick and span for its opening. Sticking to the sustainable spirit, much of the restaurant’s furniture has also been upcycled.
As a beautifully hand-illustrated mural on the wall espouses, the project wants to ‘feed bellies, not bins’. Commenting on this very real problem of discarded (yet usable) produce in the UK, director Corin Bell sets out a mission statement – “While there is food being wasted, we’ll do our best to use it”.
Five days a week, Real Junk Food Manchester will provide a constantly changing breakfast and lunch menu with meals entirely composed of ingredients that were set to be wasted. Experienced chefs will transform the food that was destined for dumping into healthy, hearty recipes for all to enjoy. Ethical coffee, provided by local firm Second City, is also available on the street level seating area.
Here at Stephenson’s, we are happy to be supplying such a great cause and implore you to go down and take a look. Opening times will be 12-3pm, Tuesday – Friday for the first week (5-8th Sep), with extended operating hours due to follow shortly. Real Junk Food Manchester is open to the public, with those attending merely asked to pay what they can afford. For more information on this terrific project, please visit www.realjunkfoodmanchester.co.uk.
After many years of CAMRA campaigning, English pubs can no longer be converted or demolished without planning permission.
Colin Valentine, CAMRA National Chairman, said, “After years of campaigning led by CAMRA’s membership, the Government has today announced a historic change in the law to protect all English pubs in the planning system.”
Previously, a loophole enabled developers to make fundamental changes to pubs at will. New law will not prevent the development of pubs but allows the pub’s community an opportunity to express their opinions as part of the planning application process.
In an email to CAMRA members, Valentine continued, “Although this change comes too late for the thousands of pubs already lost, it will be crucial to supporting all the great pubs which remain for generations to come.
“This is a huge win for pub goers and consumers and helps secure a thriving pub industry for all to enjoy.”
CAMRA Chief Executive, Tim Page, said, “This change delivers real and robust protection to valued community pubs, which previously have relied on communities going through the bureaucratic process of securing Asset of Community Value (ACV) listings, or local authorities choosing to use complex and obscure Article 4 directions.
“We will work with the Government to ensure these measures are implemented as soon as possible to allow pubs across England to start benefiting from the protection of the planning system.”
For more information, visit www.camra.org.uk.
Low and No
Non-alcoholic and low alcohol drinks will grow in popularity over the next 12 months, according to BBC Good Food. Many people are expected to choose cold-pressed juices, charcoal-activated water and turmeric shots ahead of alcoholic beverages.
Pasta Sell By Date
We predicted the rise of pasta alternatives at the start of 2016, but this trend has taken some time to get off the ground. For 2017, Whole Foods Market believe that vegetable substitutes will finally replace conventional pasta.
A Latte Different Uses
The Food Network claim that coffee will move from cup to plate as a key food flavour. Alongside cakes, coffee is expected to feature more frequently in main courses and cocktails too.
40% of millennials have posted food snaps on their social media accounts, according to the 2016 BBC Good Food Nation Survey. Restaurants, cafés and bars are following suit by using hashtags such as ‘#foodstagram’ to share images of their culinary creations. In 2017, we expect food to become even more photogenic as this trend continues to flourish.
Tofu 4 U
Although the normalisation of edible insects is still on the horizon, plant based proteins are expected to gain popularity as a replacement for meat. Treehugger claim that tofu, tempeh and hemp proteins will be growing trends this year.
War of the Waste
Food waste will be tackled in 2017, according to Conde Nast Traveller. After a United Nations report revealed that a third of food intended for eating gets tossed each year, operators are keen to save money and improve efficiency in their kitchens.
The staff recruitment crisis became a controversial topic in 2016. This year, however, HospitalityGEM are predicating a shift towards staff retention rather than recruitment. By investing in talented staff and providing them with opportunities to progress and develop, HospitalityGEM believe both guests and operators will benefit.