EDEN’S FOOD STORY Our Food Choices Where do want our food to come from ? What food do we need ? How much food do we need ? What do we do with what is left over ? Who will grow it for us ? Population Growth As of 1 July 2014, world population is estimated at 7.243 billion. By 2050, world population will reach between 8.3 and 10.9 billion. Requires food production to increase by 70 per cent. The World’s Food The world’s food supply depends on about 150 plant species. More than 80% of world’s food energy comes from rice, wheat, and maize. Root vegetables (eg. potatoes, sweet potatoes, yams, cassava) and soybeans provide most of remainder. We exhibit these crops growing at Eden – to demonstrate our dependence on plants Meat Global demand for more meat in diet growing, particularly from China and India -> 80% growth in meat production by 2022. 1/3rd of world’s cereal crop feeds farm animals. Rearing farm animals uses valuable water – becoming scarce globally. Demand for cereal crop to feed animals impacts availability of food crops to feed humans. Eating less meat & more plants -> availability of meat for others, releases land for food crops, reduces impact on environment. Eden’s Food Feeding Our Visitors at Eden In 2013 we had 860,000 visitors to Eden Project. About 70% of our visitors will have a meal. That’s 600,000 meals we freshly prepare annually. We spend about £2million buying food each year £1.5million for catering and £0.5million for shop. The choices Eden makes about food are significant. Our Food Ethos From plant to plate – it reflects the stories we tell in our exhibits. Responsibly sourced, fairly traded, singlesource, organic, seasonal and/or local and freshly made, often in front your eyes. 80% of our catering food suppliers by number are local. 91% of catering food supplies by cost are local. Eden’s Food Less reliance on meat Sustainably sourced fish – ‘by catches’ Plant based Highlight our dependence on plants Ingredients that bring new income to areas needing it – eg. Columbia Linked with our exhibits Sourcing our Meat Tywardreath Butchers 2.5 miles from Eden Six generations – award winning All locally sourced Have supplied all our meat since 2001 Work with us to develop new products – Eg. The Eden sausage Helped them to develop a new retail market Ice Cream Story Roskilly’s – St Keverne Started with fudge – now also toffee, chutney, jam, mayonnaise and ice cream Embraced our ideas – eg. Use of Kilner jar for chutney, jams etc. Worked with them to develop new flavours inspired by plants at Eden Have grown business with Roskilly’s in 5 years from £0 to > £200,000 p.a. Panela Ice Cream Story Unrefined Colombian whole cane sugar Traditional, sustainable production 300,000 Columbians benefit from panela production Baobab An African superfruit rich in vitamins B2 and C Sustainably harvested in Malawi Income to PhytoTrade Africa -supporting rural growers in southern Africa Pasty Story Worked with James Strawbridge and local suppliers to create recipes Launched our extra-ordinary pasties in 2014 Recyclable packaging tells the story Now handmade by Crantock Bakery Eden Chocolate Locally made Cornish chocolate Uses cocoa and sugar from fair trade co-operatives in Central and Latin America and West Africa Uses baobab Eden Wine Wanted a house wine for our Med eating area Local in short supply and too expensive for ‘house’ wine Needed to be close Med and sustainably sourced Languedoc vineyard – 3km from Med sea Organic production using seaweed as fertilizer Cornish wine broker Light bottle Screw cap – didn’t require ageing, works with lighter bottle, less waste from tainting by cork Doubled variety of cork products sold in shop to show Eden’s commitment to cork Food Waste Facts We throw away 7.2 million tonnes of food and drink from our homes in UK each year. The average family throws away around £700 of food annually. Food waste costs £12 billion each year to UK households. Landfill food waste produces methane 21 x more potent than CO2 . Food Waste Neter 30 Installed in 2005 – With funding from Viridor, BOC, SITA Trust & Combined Universities of Cornwall Uses aerobic digestion - microorganisms consume organic matter in the presence of air Converts food waste into a nitrogen-rich compost Food Waste at Eden Food waste collected from the CPU and all catering outlets Fed in with recycled cardboard dust to help the composting process Rotating drum moves contents along the cylinder mixing it with oxygen Composting process - about 80 days Contents reach more than 600C killing unwanted bacteria Output is a rich fertilizer that is mixed with soil or used as mulch Educational for visitors In 2013-2014 we composted 25 tonnes of food waste, saving 7 tonnes of CO2. Lessons from China Unfettered construction –> Loss of prime agricultural land & loss of farmers to city jobs. Crippling shortage of foodstuffs such as milk and dried baby milk –> Growth in black market & increase in child deaths. Rising food prices –> Recycling of tainted food and repackaging scandals. Skills in growing plants needed globally, now and in future. UK is acknowledged world leader in land and plant science, agronomy and horticulture. Issues in UK Horticulture Matters – 2013 report compiled by RHS and key stakeholders Importance of horticulture - Helps combat the harmful effects of man’s impact on the environment. Helps food security by providing constant supply of safe and nutritious food. Shortage of skilled professionals in UK Skills vital for UK’s food security & reducing the impact of climate change. Over 70% of businesses can’t find the skilled horticulture workers they need. Eden’s Response (Grow) Cornwall has best gardens as a group in the world. Eden driving a Cornish push on standards and career opportunities part of UK wide initiative in agronomy, horticulture and food production. 5 Horticulture apprentices now, further 3 early 2015 -> Further 12 in Sept 2015. Horticulture Degree course developed with Plymouth University and Cornwall College, starting Sept 2015. Working with other gardens in Cornwall, eg. Heligan, Tresco, Tregothnan and Trenython Manor. Eden’s Response (Cook) 4 Chef apprentices now -> Further 12 in 2015. NVQ level 2 qualifications in multiple modules. Multiple placements – experience of different working environments. Different ‘holistic’ way of thinking encouraged, ‘in tune’ with their surroundings. Learn about sustainability issues, and impacts of horticulture, such as seasonality. Our Food Choices Where do want our food to come from ? What food do we need ? How much food do we need ? What do we do with what is left over ? Who will grow it for us ? Who will cook it for us ?