Supermarket food: Stefan Gates compares fruit and veg cost
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Over the past 18 months, local corner shops and farmers markets were the saving grace when big supermarkets and retailers ran out of stock. Now, new research has revealed that over 40 percent of Britons think buying local, British and Irish produce will cost more when in fact it can save families up to £136 each week. To add to this, Hobson has created a staple British food diary to follow which will put more pounds in your pocket.
New research reveals Britons think buying local produce will cost more, when in fact it can save you significant money each week – a whopping £136 a week on a family’s shopping bill to be exact.
It comes as British Food Fortnight takes place between September, 18 and October 3, this year and celebrates the delicious and diverse British produce that the UK has to offer.
They are also urging people to support local farmers and growers in the process.
Many people do not think about their carbon footprint when it comes to the food they eat, however, popular fruit and veg such as the trendy avocado, can travel up to a staggering 6,263 miles when out of season.
There are certain foods that will always be in season in the UK. The UK and Ireland Mushroom Producers – a partnership between British and Irish farmers – provide enough mushrooms to supply the whole of the UK’s supermarkets; available 52 weeks of the year.
In fact, British vegetables in season are also much cheaper as you buy it when it is in abundance and has not travelled long distances to reach our shelves.
To highlight the importance of buying British and supporting local farmers and growers, The UK and Ireland Mushroom Producers challenged a family of four to swap imported produce for British and Irish for two weeks, to highlight the environmental impact and financial gain of buying local.
This follows recent research that revealed over 30 precent of respondents stated that buying British and Irish produce could see shoppers pay more than double, than other internationally sourced produce.
After just two weeks, the family saved £136 overall from buying solely British produce.
Noel Hegarty, a spokesperson for the UK & Ireland Mushroom Producers commented: “Many people are unaware of the financial and environmental benefits of buying British.
“The UK and Ireland Mushroom Producers provide sufficient British and Irish mushrooms to fulfil the nation’s needs, although some supermarkets still source internationally.”
Leading nutritionist Rob Hobson said: “Knowing what is in season and choosing locally sourced produce also means shoppers can be sure to pack in the most nutrients, as those which have travelled fewer miles will be fresher and of higher quality.”
Working with the family of four, Hobson outlines the staple British food diary to follow, to put more pounds in your pocket:
Breakfast – High-fibre breakfast cereal with milk and topped with British blackberries
Lunch – Cheese and British tomato toastie with salad
Dinner – British & Irish Mushroom and courgette frittata served with broccoli
Breakfast – Scrambled egg with British & Irish mushrooms served on wholemeal toast
Lunch – Butternut squash soup served with crusty bread
Dinner – Grilled halloumi served with roasted courgette, peppers and onions
Breakfast – Yoghurt topped with sliced British apple and pears and crushed walnuts
Lunch – Chicken and pesto courgetti
Dinner – Lasagne served with rocket salad
Breakfast – Sweetcorn fritters topped with poached egg
Lunch – Mexican tacos served with chilli (veg or meat), tomato salsa, salad and grated cheese
Dinner – Veggie curry made with British cauliflower, butternut squash and chickpeas
Breakfast – British and Irish Mushrooms on toast
Lunch – Jacket potato with tuna, sweetcorn and spring onion mix
Dinner – Veggie sausage hot pot (British peppers, butternut squash, onions) served with mashed potato
Breakfast – Fruit salad of British pears, apples and blackberries
Lunch – Greek salad (British onions, peppers, cucumber) served with wholemeal pitta bread
Dinner – Fish pie (cod and smoked haddock) served with buttered kale
Breakfast – Yoghurt topped with homemade British apple and pear compote
Lunch – Quorn stir fry (British peppers, broccoli, spring onions, mushrooms, French beans) served with rice
Dinner – British & Irish Mushroom risotto served with rocket salad
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