Info, news & debate
Low-impact cooking
Fighting our food waste habit
How improving our food waste habit can save us money and reduce our carbon footprint.
What is quince and how to cook it
How to cook your homegrown quince!
How to make wild garlic, nettle and cheese savoury muffins
Here’s a recipe for savoury muffins using wild garlic and nettle tops that can be foraged in many places at this time of year.
Our policy on keeping animals & eating meat
Our topics include vegetarianism and veganism, but also keeping animals (for meat, dairy, eggs, honey, wool, leather, work etc); and also fishing and hunting animals in the wild. Is this incongruous? As a sustainability / new economy organisation, should we be promoting only veganism, rather than the keeping and/or eating of animals?
Community-supported agriculture vs corporate supermarkets: Maresa Bossano of the UK CSA Network
We interview Maresa Bossano of the UK Community-Supported Agriculture Network to see how CSA measures up against corporate supermarkets.
How to build a cob oven in your garden with Sigi Koko – Part 2
Sigi Koko of Down to Earth Design shares a step-by-step building process to help you build your very own outdoor cob oven using local natural materials.
Is eating meat ethical or sustainable? Interview with Simon Fairlie, author of ‘Meat: A Benign Extravagance’
We are sometimes approached by people asking why we provide information on vegetarianism, veganism and keeping animals. Isn’t that a bit incongruous? We don’t think it is
Cooking with stored energy: how to build an off-grid solar slow cooker
We learn from our resident retained heat cooking specialists Jane and Seggy Segaran about how to build an off-grid solar slow cooker.
Taking the food sector from corporate supermarkets: interview with Maresa Bossano, co-ordinator of the UK Community-Supported Agriculture Network
This week we’re talking with Maresa Bossano, who is the co-ordinator for the Community-Supported Agriculture Network in the UK.
A feast of fermentation: from atchara to zymology
Sophie Paterson of Lowimpact.org takes a look at the diversity of tastes offered by fermentation, a low-impact form of food preservation which has endured through time and across cultures.
Feeding the Human Power Plant: can calories be carbon-neutral?
We take a look at the food it may take to fuel the great Human Power Plant, an experiment in the making where students of Utrecht University in the Netherlands will power their very own carbon-neutral accommodation block.
Join our new online community Living Low Impact
We’re excited to introduce our new Facebook group Living Low Impact – and you’re invited!
Is it ethical to eat meat, or to keep animals for meat or dairy?
This is a very important question for us here at Lowimpact.org, because we have courses, books, magazines, links etc on keeping animals and on game. We also have vegetarianism and veganism as topics – because we recognise the environmental benefits of eating less meat.
In praise of the domestic larder: an alternative to the modern fridge
Once a mainstay of households in times gone by, the humble larder provided a practical storage solution for foodstuffs requiring storage over a longer period of time.
Haybox (retained heat) cooking and food safety
Haybox cookers use retained heat to cook the food and save energy. They are also very convenient as food can be prepared and kept hot for hours and then served up when needed. This can be great when having friends for a meal
Would you like to be a chef on an organic farm / cafe, with a small cottage available too?
Sinking into a bit of a depression about both the British and American situation this winter a wise friend kindly reminded me that these issues are merely a distraction from more important things in our everyday lives.
Wood-fired pizza van: free to a good home
I’ve had six years of self-employed catering with Proved Wood-fired Pizza, alongside working full-time in the housing and homeless sector. I originally wanted to sell the van/business to help fund going back to university as a full-time student.
Low-impact & the city 7: our experience of a local fishbox / community-supported fish scheme
You may remember that we blogged an interview last summer with Guy Dorrell, who set up a ‘fishbox’, or ‘community-supported fish’ project, called ‘Faircatch‘. After interviewing him, my partner and I signed up to his scheme to try it out. I’m now reporting on how the idea worked for us
This is how we should get our fish: interview with Guy Dorrell of ‘Faircatch’
I went to visit Guy Dorrell from Faircatch the other day, and was truly blown away by what he’s up to. Now this is how we should get our fish. Here’s my interview with him.
Low-impact & the city 1: introduction – how possible is it to live in a sustainable, non-corporate way in a city?
I lived at Redfield Community for 13 years – it’s where Lowimpact.org was born – but now I live in London, and so I’m assessing my options for living as low-impact a life as I can.