Climate Challenge January-February 2024
The consultation has now closed, thank you for your contributions. A consultation report will be available in due course.
Take part in Wirral’s Cool Climate Challenge and join others as we all play our role in the response to the climate emergency. You’ll even be in with the chance to win some prizes along the way.
January and February Challenge: Food
Our theme for January and February is food. Pick one (or more) of our food themed climate challenges to take on over the next two months.
Veggie Power!
Feeling inspired by Veganuary? Try eating less meat.
Get composting
Have a go at composting, a great use for left over vegetable peelings and garden waste.
Grow your own
Try growing your own food. Limited for space? You could create your own herb kitchen.
Fresh and local
Swap out items on your shopping list for seasonal and locally sourced food.
Visit the food page on our new Climate Action site where you can find out information on how to complete the challenges, opportunities on Wirral to help you do them, as well more information on how to reduce your carbon footprint.
Let us know which challenges you complete by doing the poll below to have a chance at winning a Wirral Independent Card!
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Share your tips and tricks below! Perhaps you have a family favourite veggie recipe, or have found a new spot for some tasty seasonal food. Use this ideas board to let others know, and find some inspiration yourself.
Please be aware all information you provide will be visible so do not share any personal information about yourself or anybody else.
View All Ideas4 months ago
Go half and half with veg and meat in mince
When you have meat bolognaise or shepherds pie type dishes halve the amount of mince and replace with lentils. Just as nice, and you won't even notice the difference. This was suggested to me as a money saving tip too!
4 months ago
Creamy garlicky courgette and butterbean bowl
This is my go to recipe for a quick and tasty dinner. Find the full recipe here https://www.copymethat.com/r/hS7xBwGOk/creamy-garlicky-courgette-and-butterbean/
4 months ago
Minestrone soup is a great way to eat lots of different veg. The beans add protein. It's also comforting and hearty on a cold winter day!
This recipe by Vegan Richa is a tried and tested family favourite. Double quantities if you have people visiting or want to save some for another day. Everyone seems to love it - no matter what their usual dietary preferences. https://www.veganricha.com/vegan-minestrone-white-bean-soup/#recipe
3 months ago
Blind Scouse
You won't find this name in the Oxford Dictionary, but scousedictionary.co.uk confirms "blind scouse" is the vegetarian version of Liverpool's most famous dish. Traditionally born out of necessity, when 'our mam' couldn't afford to add meat to the stew, the anecdotal etymology tells us it's "blind" because nothing with eyes was put in the pot (there's probably another dozen explanations out there). Here's a fully vegan/plant-based version, to serve 2-4 people, depending on appetite: INGREDIENTS * 2 large potatoes, diced. * 1 small potato, diced incredibly small, to disperse in the sauce as a thickening agent (a scoop of dried potato does the trick too, but check the ingredients as some contain dried milk) * 1 large white onion, diced. * 1/2 a swede, diced (to avoid potential food waste, dice the whole swede, and put the other half in the freezer in a sandwich bag, or similar). * Diced Carrots of a similar volume to the swede * Stock, made up as follows: * 500ml boiling water, and stir in the following ingredients until they've all dissolved: * 1 x veg OXO * 1 x beef flavour, meat-free OXO (or 1tsp of Marmite) * 1tsp each of: garlic powder/granules (or a minced clove), paprika, mustard * 1 dessertspoon of Henderson's Relish (or vegan-friendly Worcestershire sauce) * At least 1 dessertspoon cracked black pepper (I like mine very peppery) * 1/2 tsp each of parsley, sage, rosemary & thyme (whenever I'm making a quintessentially English dish, I tend to add these herbs, and I call it "Scarborough Fair Gravy" - sorry if you're too young for that reference). METHOD Combine all ingredients in a saucepan, ensuring the stock covers the veg (add a little more water if needed). Bring to boil, then simmer for 20 mins. Technically it's ready to eat now, as the veg has softened, but I find any saucy dish tastes much better the following day once the herbs and spices have had a chance to release all their flavour, so I let it cool, refrigerate it overnight, then the following day I'll transfer it to my slow cooker for as long as possible. I consider it ready to be served once the sauce has thickened, and the diced potato's edges have been rounded through erosion during cooking. Serve with fresh, crusty bread, and pickled beetroot/cabbage
Photos
Documents
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Front Cover - Wirral Council Climate Action Calendar (406 KB) (pdf)
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January 2024 - Wirral Council Climate Action Calendar (320 KB) (pdf)
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February 2024 - Wirral Council Climate Action Calendar (344 KB) (pdf)
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March 2024 - Wirral Council Climate Action Calendar (273 KB) (pdf)
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April 2024 - Wirral Council Climate Action Calendar (267 KB) (pdf)
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May 2024 - Wirral Council Climate Action Calendar (305 KB) (pdf)
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June 2024 - Wirral Council Climate Action Calendar (327 KB) (pdf)
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July 2024 - Wirral Council Climate Action Calendar (289 KB) (pdf)
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August 2024 - Wirral Council Climate Action Calendar (261 KB) (pdf)
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September 2024 - Wirral Council Climate Action Calendar (282 KB) (pdf)
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October 2024 - Wirral Council Climate Action Calendar (264 KB) (pdf)
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November 2024 - Wirral Council Climate Action Calendar (315 KB) (pdf)
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December 2024 - Wirral Council Climate Action Calendar (381 KB) (pdf)
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Back Pages - Wirral Council Climate Action Calendar (234 KB) (pdf)
