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Description
Community projects in Brighton & Hove share their experiences on ways to extend the shelf life of gluts / surplus fruit and veg through micro-scale food processing.
A chance to hear from
Brighton Permaculture Trust -
Fruit Factory: Scrumping HQ – Brighton Permaculture Trust
With the help of volunteers, BPT has picked or received over 30 tonnes per year of Sussex fruit that might otherwise have gone to waste and processed it into Apple and pear juice, sold as fresh pressed juice and as a pasteurised bottled product.
Sussex Surplus
Sussex Surplus process farm scale surplus (pumpkins and courgettes) into a tasty long-life soup. Jars of soup are sold wholesale to independent shops and used in their event catering service.
Brighton & Hove Food Partnership
BHFP have created dehydrated packs of vegetables (Flavour packs) in a range of different combinations that can be added to a few basic ingredients such as a can or beans or tomatoes and some pasta. The packs work well in slow cookers and for people without fridges to store fresh produce. This method of processing is ideal for veg that needs using quick / won't last long enough to be redistributed.
Come along with your questions, experiences and ideas. The webinar will involve short presentations with plenty of time for questions and for participants to share what they are doing.
This webinar is part of a series of learning events organised as part of the National Lottery Funded Ready Healthy Eat Project a UK wide partnership project led by the Real Farming Trust https://realfarming.org/
Date & Time
Mon, Jan 8, 2024 11:00 am - 12:15 pm