Climate Friendly Food Kitchen

The Grantham Institute’s Climate-Friendly Pop-Up Kitchen aims to educate the public on climate-friendly cooking and eating with the chance to try some delicious plant-based recipes. Our team has collaborated with London based chefs from Made In Hackney to show the public how easy and accessible climate friendly food can be. At the Great Exhibition Road Festival 2024 with chefs from Made in Hackney, we gave out 2,400 plant-based food samples of: Moroccan chickpea stew, quinoa tabbouleh, aquafaba dressing and date and banana loaf.  We also gave out 1,500 recipe cards and leaflets entitled 'Impacts and What can I do'? We also played games with approx. 500 members of the public, giving away 350 prizes on these topics:-

• the climate footprint of food
• the protein, fibre and saturated fat content of plant-based meals copared ot meaty and dairy alternatives
• the costs of plant-based meals compared to meaty and dairy alternatives
• we also gave out 500 samples of HumaniTea, plus three types of plant-based milks.

The designed games are readily applicable to other events and formats, please feel free to contact us if you are interested in sharing such activities. The Kitchen is aligned with Imperial’s new Sustainable Food and Drinks policy (2022-2026), set out to slow down the damage that food production has on the planet.

Links to infographics, flyers, climate friendly recipes, nutritional information, costs, and comparison with meat & dairy options are publicly available here. 

Members of the Climate Friendly Kitchen

Becky Ryder Cohort (Cohort 9)
Chen Ly (Cohort 10)
Jacob Francis (Cohort 9)
Jenn Marsh (Cohort 9)
Marianna Diamantakis (Cohort 10)
Miles Nesbit (Cohort 10)
Myriam Prasow-Émond (Cohort 9)
Ebba Engstroem (Cohort 9)