Contents


7 lambs a-springing – ‘Spring lamb’ is a bit of a myth – lamb that is ready to eat in spring has come from sheep that have given birth in winter. This process is often brought about by ‘sponging’ the ewe with hormones and the resulting lamb is often fed on cereal, as there is little grass growing in winter. Eat British autumn lamb, hogget or mutton for a grass fed natural lifecycle.


8 million tonnes of food mush – The UK wastes 8.4 million tonnes of household food a year, most of which could have been eaten. The amount of food we throw away is a major contributor to the production of greenhouse gasses in the UK. Only buy what you will use.


9 local foodies – Much has been made of ‘locavores’ – people that only eat food sourced within a certain radius of their home. Unfortuna- tely this is often a little too simplistic and other factors such as production methods, transportation and cooking/wastage are not considered. Eating locally within season is a good rule of thumb, but investigate further to find our more detail about a producers carbon footprint.


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Issue 7 • Dec 2010


Yew Tree Tarn


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