Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
This whole dish could very easily be made completely in the oven, making it more hands-free. I used Isle of Wight tomatoes and aubergines which are currently in season, and are more locally produced with fewer air miles, making them more sustainable as part of Sustainable September. Serves 4 Ingredients Method *Option to do this step in the oven Per …
Did you know that the average Brit spends £1000 buying lunch at work over the course of the year? This cost, coupled with the single-use packaging and missed opportunity for added nutrition is why I’ve teamed up with MyNutriWeb as part of Sustainable September to help you be more sustainable when it comes to lunch. It is estimated that 28% …
For those of you who are looking to eat more sustainably, but don’t know where to start, here are a few of the principles that I try to follow in order to eat more sustainably without impacting on my nutritional health. Here are some of my favourite sustainable recipes Roasted Harissa Cauliflower and Chickpea Traybake with Herbed Spelt uses all …
Using my principles of sustainable nutrition, here is a delicious recipe incorporating using more of the food we grow and reducing food waste, eating more plant-based proteins, cooking in bulk, and diversifying the foods we grow and eat. Added all together each serving of my Roasted Harissa Cauliflower and Chickpea Traybake with Herbed Spelt provides you with a whopping 19g …