A Sustainable Feast

Designing a sustainable 3-course meal

According to the American Public Health Association a sustainable food
system is one "one that provides healthy food to meet current food needs
while maintaining healthy ecosystems that can also provide food for
generations to come with minimal negative impact to the environment. A
sustainable food system also encourages local production and distribution
infrastructures and makes nutritious food available, accessible, and
affordable to all. Further, it is humane and just, protecting farmers and other
workers, consumers, and communities."
This definition calls on three main sustainable factors covered in the tutorial:
Social, Economic and Ecological. Social However in the money dominated
society we live in, what are the limitations for people on a budget and is
prioritising sustainability acceptable.
The following menu was planned with the above definition in mind, any
vegetables which werent grown by my parents were purchased at the New
leaf cooperative and are all locally/ organically produced:
Starter
Beetroot, Kale and Purple Broccoli Soup
Ingredients: Beetroot, Kale leaves, Purple Broccoli, Onion, Olive Oil,
Vegetable Stock, Lemon Juice, and Paprika.
Main
Vegan Haggis, Neeps and Tatties
Ingredients: Scottish Oats, Onion, Kidney Beans, Mushrooms, Olive Oil, Mixed
Nuts, Sunflower margarine, Marmite, Spices, ,Potatoes, Turnips.
Dessert
Beetroot Chocolate Cake
Ingredients: Baking Powder, Bicarbonate of Soda, Cocoa powder, Flour,
Sugar, Vinegar, Soy Milk, Beetroot, Coconut Oil.
In general I tried to source vegetable that were in season and Scottish