Week 5, On the Go
Why is exploring the impact of ‘eating on the go’ important?
Due to travelling, commuting and working in urban environments there is a trend to eat out on the go more often
Busy lives and work loads mean we don’t always think about the impact food on the go can have on our personal health and the health of the planet
In some urban areas housing and space is expensive, and in some cities the kitchen is not always an affordable housing option.
Eating out has a big impact on food waste - whether this is food that is being wasted in the home that has been forgotten about, or the food waste created due to large portion sizes or inefficient buffets
How do we feel about the options available to us when we are ‘On the go’?
Expensive fast food habits, lazy options
They are ‘drug like’, high fat, high sugar
It is hard for city folk to avoid food on the go
Carrying lunch and water bottles as well as work stuff can be too much for many, and makes eating on the go difficult - it is convenience food.
Work life balance is affecting choices as the quality of life for workers is not great due to long hours, and there is not affordable healthy options available
Hot food is often heavy in fat and low in vegetables
Cold food is often packaged and processed
Advertisements and bright lights can affect the decisions of a hungry brain and body
What are we looking for when eating food on the go?
Access to buy affordable and healthy food for working and none working people
Meals that include 3 of the ‘5 a day’ vegetables
Staff canteens - make affordable and cheap and healthy options are more affordable
Community cafes (Pay as you feel and accessible and affordable)
No packaging or reusable options for takeaways
Dedicated picnic areas where people can share meals together
“sourdough sandwiches, with locally made butter, and agroecological vegetables filler; no plastic wrapped sandwiches; variety of seasonal food; locally produced soft drinks; seasonal veg as snacks”
“a place (ideally community kitchen or social enterprise) selling hot healthy vegan meals for under £2 that either comes to my office, or are available on nearby high streets every day. Ideally made from surplus food, or local fresh produce. It could be pay as you feel”
“fresh, no plastic packaging or single-use packaging, healthy, variety of colours, locally sourced, don't mind waiting for quality food”
“happy place with happy staff, serving healthy veggie wraps at reasonable cost. Serving just enough so there is no waste using paper packaging. “
Speaker:
Chris Woodfeild, Lessons from Plastic Free Aberystwyth
To find out more about the Surfers Against Sewage Plastic Free Communities please check out their website here, where there are toolkits on how to do this in your community. This inspiring example shows the impact of engaging with the community to create community led change.
The Food Activists ‘Handbag’
Thinking about what we can pack to be prepared to eat food in a healthy and sustainable way while on the go:
Banana case - to stop bananas from getting ruined in your bag
Water bottle (that doesn’t leak) - ditch the plastic
Metal straw - ditch the plastic
Cutlery/spork - ditch the plastic
Container for food on the go - ditch the packaging
Beeswax wrap - ditch the packaging
Small square of dark chocolate - save some energy in your bag for when you need a lift
Apple - save some energy in your bag for when you need a lift
Home made trail mix - power food on the go
Rice & curry to take in a box and take plates
Leaflet: where can you get free food in your community - if you have this leaflet on you, you can share it with others in the community who might find it useful
Have a rota for sharing lunch making roles with your team, friends or colleagues
A list of local people who you can drop in for coffee or tea or a bite of food (like couch surfing)
Bike panniers - no carrying of bags, no carbon emissions and a new habit
A hiking mat so you don’t sit in cold places
Our Attribute of the week
Organised - being organised enables us to think, plan and prepare our food choice ahead of time, giving us space to think of more healthy, sustainable and affordable options.