Climate Friendly Pop-up Kitchen

Grantham’s Climate-Friendly Pop-Up Kitchen aims to educate the public on climate-friendly cooking and eating. This year’s Challenge Team have been working with Grantham’s Outreach team on several events including:

A stall at Sustainability Fortnight that served home baked vegan cakes including brownies, carrot cake, banana loaf, Chinese snowflakes and lemon drizzle cake. These proved popular with passers-by who stopped to tuck in and then play some interactive games on the climate footprint of our food. 
A stall at Imperial Lates where we served more vegan bakes, played interactive games on the climate impact of what we eat and showed off the Future Fridge containing replicas of foods we may be consuming more of from lab grown meat to wrinkled pea protein pie to cricket nuggets!  We shared a stall with the Urban Wildlife team and displayed a selection of herbs and edible plants.

 We are now planning a stall with the Science Museum at the Great Exhibition Road Festival where we will share plant-based food samples and games to debunk the myths associated with sustainable foods and better inform the public about:

• Which foods are most and least sustainable.
• The links between climate friendly and healthy eating, highlighting the key plant-based proteins to include in your meals.
• Showing that a plant-based diet can be more affordable than a meat and dairy rich diet – so long as you can cook to a basic level.

Links to infographics available here, plus Impact and What can I do? flyers, climate friendly recipes and even more recipes.

Members of the Climate Friendly Pop-up Kitchen

Alan Tan (cohort 11)
Anzhuo Dai (cohort 10)
Elaine Gao (cohort 11)
Frances Chen (cohort 10)
Gail Sucharitakul (cohort 11)
Jessica Hunter (cohort 11)
Louis Cohen (cohort 10)
Nathanael Bernier (cohort 11)
Ruiqi Gu (cohort 10)
Sultan Alsalimi (cohort 11)
Yue Yin (cohort 11)