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Bring Food Education Back to Work

Employees spend most of their waking hours at work and eat at least one meal there each day. Their diet, what they eat and how well they eat will affect their performance, both in the short and long term. Take action and join us in standing up for better food in the workplace – advocating for fresh, real food and better food education. Don’t forget to download our ‘30 Ideas to Start a Food Revolution in the Workplace’ eBook to see how your company can incorporate small changes that could make a big difference.

Join These Great Companies

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Global Partners

We are excited to be working with these innovative companies powering the technology behind our local food events and dinner parties for Food Revolution Day 2012.

Creative Partners

Food Revolution Day is grateful for the creativity and resources these companies have brought to the table.

Partner Organizations

Special thanks to these outstanding organizations who are standing up for real food by mobilizing their networks and supporting Food Revolution Day efforts from the ground up.

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Bring Back Food Education

Everything we do is about educating, empowering and inspiring people to make better food choices. We want to arm people with the tools to make those choices, because we believe that better food education means a better life. 100% of net funds raised through Food Revolution Day will go to food education projects in the UK, US and Australia, see our promise below. We want you to stand up for real food and unite everyone to be able to raise food standards, provenance and bring back food education around the world.

Where the Funds Go

Funds will go towards Jamie’s foundation projects in the UK, US and Australia. You can find out more about the projects you are supporting under The Work of the Foundation. This year we are also implementing the Food Education Box project in UK and US schools or youth organisations. Each box will include a particular fruit or vegetable along with a recipe, fun facts and lesson plan, to provide the first step in getting kids to taste fresh fruits and vegetables, while learning about where they come from and why they are good for you. If you don’t live in the UK or US, there will be a free digital version of the Food Education Box available to download from August.

See an example of a food education card from the box.

The Work of the Foundation

Jamie’s foundation projects span three continents. In the UK, the Jamie Oliver Foundation oversees the Fifteen Apprenticeship Programme, Ministry of Food and Kitchen Garden Project. In the US, the Jamie Oliver Food Foundation works through the Jamie Oliver’s Food Revolution, and in Australia the Ministry of Food works in partnership with The Good Foundation. Your donation will go to these food education projects through the amazing work of the teams in partnership with their local, national and global allies. We set out to instil positive eating habits that will last a lifetime; to make good, clear information available; and to encourage and teach individuals to get cooking from scratch.

Our Promise

100% of net funds raised, after deduction of 3rd party transaction charges, will go to food education projects in the UK, USA and Australia. You will be able to see the impact of your donations after Food Revolution Day, we can’t wait to show you that standing up for real food on Food Revolution Day can make the difference in bringing back food education. Do you have more questions on how funds raised through Food Revolution Day will impact your local community?

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Local Food Event Ideas

Food Revolution Day is the perfect opportunity to talk about food produced and sold in your local area, and to get people to begin thinking about their food choices. Events will be happening across the world on 19 May and anyone can volunteer to create a local food event. It’s a great way for chefs, gardeners and food educators to offer unique food experiences to their community, whether offering free events or asking that people donate to participate; either way it’s important to involve a transfer of skills and knowledge. Here are 25 event ideas for how you can lend your time and talent to get your community on board.

Calling All Restaurants

Good food is the essence of what this day is all about, so restaurants are a perfect place to raise awareness. Why not host a community dinner at your restaurant and donate some of the profits, or give money from one specific Food Revolution dish on the menu? You could even open your restaurant to the local community and get them to cook or bring their
own dishes.

Host an Event at Your Workplace

Why not get your company involved in the week leading up to Food Revolution Day? You could host a lunch for your colleagues, have a bake-off or get some cooking classes on the go. It’s a great opportunity to talk about the importance of good food in the workplace, because we all work better when we’re fuelled by fresh, nutritious food.

Gardening Classes

Set up some gardening classes at your local gardening or horticultural centre, community or school garden to show your community where their food comes from, what kind of ingredients are grown locally, and how easy it is to start growing your own. Whether you have a garden big enough to grow your own vegetables or just a plant pot on your windowsill, with just a little knowledge, a lot can be achieved.

Grocery Store Tours

Organising a tour of your local grocery store will give your community more knowledge of what’s available and how to get the best bargains while supporting local businesses and fresh produce. The tour will also give them loads of great ideas if they are hosting a fundraising dinner party.

Bake Sale & Lemonade Stands

Get the kids involved and have some old-fashioned fun with bake sales and lemonade stands. Set up some stalls in your neighbourhood and cater for the locals. It’s a great way to get your kids on board, as they prepare, cook and sell their creations themselves. Remember, everything you sell must be made from scratch!

Local Food Picnics & Kids Parties

Everyone loves a picnic! Get your community together and head on down to the nearest green space, school field or park. Everyone can bring their own dish to share. You could also get all the kids together for a food party, create some tasters and easy recipes to try, or incorporate some food-based games into the event – think apple bobbing, or egg ’n’ spoon races.

Get Your School Involved

Getting food education back in schools is vital, so there is nowhere better to hold an event. Whether you run cooking demonstrations
and vegetable tastings, or have a flavoured-milk or junk
food-free day, the opportunities for kick-starting the conversation
in schools are endless. Talk to your PTA, health and
wellness committee, school staff, and other parents to see
how they can help.

Cooking Classes & Demos

Community cooking classes are a great way to spread the word and share lifelong skills and knowledge. Once one person is taught how to cook, they can pass those skills on to their friends and family, so the chain continues. Whether you are a chef or just love to cook, this is a great way to share your love of food.

Farmers’ Market Tours

Where better to start the conversation on local foods and connect with your community than at your local farmers’ market? Talk to your local vendors about setting up a tour of the market and finding fun activities for kids, so your community can learn more about what’s available at the market, where it comes from and how it doesn’t always cost more.

Get People Exercising

Exercise and healthy eating go hand in hand, so why not incorporate your favourite exercises into your Food Revolution Day activities? Host a yoga class, fun run or sports day to demonstrate how exercise can be part of a healthy lifestyle. After all the action you can refuel with a fresh, homemade meal together.

Farm & Ranch Visits

Why not get a community group together and head on over to a local farm or ranch? There is nowhere better to learn about where food comes from than at the source itself. This is also a great opportunity to connect with your local farmers and build a close community that supports one another.

Street Parties & BBQ’s

Garden parties, street parties and barbecues are great fun! You could set up a table and chairs outside, get some candles and lanterns and have a proper sit down meal out in the open. Depending on how much space you have you could invite friends and family for a garden party or get the whole community involved and have a good old fashioned street party!

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Dinner Party Ideas

Everyone loves a dinner party and on the weekend of 19 May, people around the world from Auckland to Honolulu, will be hosting special meals in support of food education and increasing awareness about the food we eat. The aim is to cook with fresh ingredients – no processed foods allowed. Sign up and add your dinner to the map and you’ll receive an event page to invite guests, share your menu and recipes, add photos, videos, and fundraise for a great cause. Whatever party you throw, encourage your guests to learn more about #realfood and share with us your highlights. Here are a few ideas to get started:

Go Big!

There is no limit to how extravagant your party can be. You could even get your whole community together and have a street party. Why not get local catering centres, restaurants and community groups on board? Of course, there is no limit to how small your party can be either, as long as you share great food and raise awareness of the Food Revolution mission.

Pop-Up Restaurant

Have you ever been to a pop-up restaurant? Why not hold your own? It would be a great way to get people talking about your event and start the conversation on local food. Anyone who sees the restaurant will be able to come and say hello. Although they require a little more planning and preparation, once up and running they are well worth it and could raise lots of money for the Food Revolution.

Theme Your Night

If you want to mix things up a bit, why not give your dinner party a theme? You could pick a specific cuisine – anything from British to Indian, or Mexican to Japanese – and even add a fancy dress element if you are feeling adventurous. It would be a great start for discussions about food issues around the world.

Who Cooks?

If it’s always you who cooks, why not vary who is in the kitchen – men only, or women only, grandparents, bosses, or teachers? You could
even host a series of dinner parties, and at each
one get a different group to cook. It’s a great
way to teach people new skills, and you’ll then
get to compare the menu choice and cooking
style each group goes for. You could even have
a party where the kids cook, under supervision
of course…

Potluck

At a potluck dinner, every guest brings one dish to share. Getting your community together for a potluck is not only a great way to help raise funds, but also a fun way to get to know your neighbours, learn about food and enjoy some dishes you wouldn’t normally cook. You could centre it around one cuisine, assign each guest a course or dish, or everyone can just bring ingredients and you can all cook together.

Cooking Contests

If you like a bit of competition, why not get a group of friends together and have a cooking competition? Have each friend host a dinner party in the run-up to Food Revolution Day. You can all secretly score one another and then on 19 May have a big final dinner, where you all cook together and the winner is announced.

Bring on the Fun

Your dinner party is not just about fundraising and spreading the Food Revolution Day message, it’s also about having fun with your friends and family, and enjoying great food. Make it feel like a real occasion by adding some decorations and flowers to the tables, making fun name tags for your guests or downloading and playing our free Food Revolution dinner party game.

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What is Food Revolution Day?

Food Revolution Day is a global day of action for people to make a stand for good food and essential cooking skills. It’s a chance for people to come together within their homes, schools, workplaces and communities to cook and share their kitchen skills, food knowledge and resources. Food Revolution Day aims to raise awareness about the importance of good food and better food education for everyone by focusing on three simple actions – cook it, share it, live it. Find out more about Food Revolution 2012 here, and Food Revolution Day 2013 here.

Who is taking part?

Food Revolution Day is open to any individual, school, business and organisation. Many local activities are organised by our voluntary Food Revolution ambassadors who play a leadership role across the world in connecting individuals, schools, businesses and organisations at a local level. Get in touch with your nearest ambassador by visiting the Food Revolution Day team’s webpage, or apply to become an ambassador here and start planning for Food Revolution Day 2014!

Why have a day of action?

Cooking skills used to be passed down from generation to generation, but now millions of people lack even the most basic cooking skills. We need to get back to basics: to cook and eat fresh local produce; to share cooking skills and food knowledge; to join forces within communities and get as many people involved as possible. Food Revolution Day is our opportunity to get the world to focus on the importance of good food and essential cooking skills, by rallying our efforts to empower people with better cooking skills and to inspire them to cook fresh food from scratch.

Where is it happening?

Food Revolution Day takes place in kitchens, homes and communities around the world. On village greens and in dining rooms, in restaurants and gardens, sparking conversations about real food and inspire people to take steps towards a healthier lifestyle.

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Pukka Yellow Curry

1 HOUR 15 MINUTES SERVES 4

This curry is delicious – the meat falls off the bone, it’s great value and it looks phenomenal.

YOU WILL NEED

  • CHOPPING BOARD
  • TEASPOON
  • KNIFE
  • FOOD PROCESSOR (STANDARD BLADE)
  • MEASURING SPOONS
  • LARGE CASSEROLE PAN WITH LID (30CM)
  • WOODEN SPOON
  • TONGS
  • PLATE
  • KETTLE
  • MEASURING JUG
  • TIN OPENER
  • SIEVE
  • MUG
  • MEDIUM SAUCEPAN WITH LID (20CM)

Ingredients

  • 2 onions
  • 4 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 2 yellow peppers
  • ½ a bunch of fresh coriander
  • 1 organic chicken stock cube
  • 1–2 fresh red chillies
  • 1 teaspoon runny honey
  • 1 level teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 8 higher-welfare chicken drumsticks
  • olive oil
  • 1 x 400g tin of chickpeas
  • 1 teaspoon tomato purée
  • sea salt
  • freshly ground black pepper
  • 1 mug (320g) of basmati rice
  • 1 lemon
  • optional: fat-free natural yoghurt, to serve

Method

Recipe adapted from Save With Jamie

  1. Peel the onions and garlic and use a teaspoon to peel the ginger.
  2. On a chopping board, carefully cut the peppers in half lengthways and use a teaspoon to scrape out and discard the seeds and white pith.
  3. Put 1 onion, 1 pepper, the garlic and ginger into a food processor.
  4. Pick the coriander leaves and put to one side, then add the stalks to the processor.
  5. Crumble in the stock cube and add the whole chilli (cut it in half and scoop out the seeds and white pith with a teaspoon, if you prefer a milder curry).
  6. Add the honey and spices, then blitz to a paste.
  7. Place a large casserole pan on a medium-high heat with 1 tablespoon of olive oil.
  8. Carefully add the chicken drumsticks (pull the skin off first, if you prefer) and cook for 10 minutes, or until golden, turning occasionally with tongs. Meanwhile…
  9. Roughly chop the remaining onion and pepper.
  10. Using tongs, carefully remove the chicken to a plate, leaving the pan on the heat.
  11. Add the onion and pepper to the pan and cook for a 3 minutes.
  12. Tip in the paste and cook for around 5 minutes, stirring occasionally. Meanwhile…
  13. Fill and boil the kettle.
  14. Carefully pour 500ml of boiling water into a measuring jug, then add to the pan.
  15. Drain the chickpeas through a sieve into the sink, then add to the pan.
  16. Add the tomato purée and a tiny pinch of salt and pepper, then give everything a good stir.
  17. Add the chicken back to the pan, pop the lid on and reduce the heat to medium.
  18. Simmer gently for 45 minutes, or until the sauce darkens and thickens.
  19. With 15 minutes to go, fill and boil the kettle.
  20. Place 1 mug of rice into a medium saucepan over a medium heat.
  21. Use the same mug to carefully measure out 2 mugs of boiling water and add it to the pan with a tiny pinch of salt.
  22. Pop the lid on and simmer for 12 minutes, or until all the liquid has been absorbed.
  23. Place the curry in the middle of the table with the yoghurt (if using) and a scattering of coriander leaves.
  24. Cut the lemon into wedges and serve on the side with the rice.

NUTRITIONAL VALUES

Kcal622
Fat (g)11.1
Sat fat (g)2.4
Protein (g)39.3
Carbs (g)88.5
Sugar (g)12.1

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

JAMIE’S TOP TIP

“If you want the option of cheaper chicken without compromising on flavour or welfare, please, as a minimum, go for RSPCA Freedom Food. I can honestly say I would feed it to my family. Start here, and upgrade to free-range or organic whenever you can.”

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Simple Green Salad With Jam Jar Dressing

SERVES 6 I SUPER EASY I 30 MINUTES

If you use lovely fresh leaves and dress them properly, even the most basic salad like this one will taste absolutely amazing. Have a go!

You will need

  • Chopping board
  • Knife
  • Colander
  • Salad spinner or clean tea towel
  • Large salad bowl
  • Empty jam jar with lid
  • Measuring spoons

Ingredients

  • 1 soft round lettuce
  • 1 little gem lettuce
  • 1 small radicchio (or an extra little gem)
  • A few sprigs of soft mixed fresh herbs, such as basil, flat-leaf parsley, mint

For the French dressing

  • ¼ clove of garlic
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red or white wine vinegar
  • 6 teaspoons extra virgin olive oil
  • A tiny pinch of sea salt and freshly ground black pepper

Method

  1. On a chopping board, use a knife to trim the roots away from all the lettuces.
  2. Separate out the leaves, throwing any tatty ones away.
  3. Pop them in a colander and give them a good wash under cold running water over the sink.
  4. Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
  5. To make the French dressing, peel and very finely chop the garlic, then add it to the jam jar.
  6. Add the rest of the French dressing ingredients to the jam jar.
  7. Put the lid securely on the jar and shake well.
  8. Have a taste and see whether you think it needs a bit more mustard, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad leaves.
  9. Pick and add the herbs to the bowl, discarding the stalks.
  10. From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated – try not to be heavy-handed and don’t be tempted to overdress or the leaves will go limp.
  11. Have a taste and add a splash more dressing, if needed – remember you can always add more but you can’t take it away, so be cautious.
  12. Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day.

Nutrition Note

206 cals, 21.1g fat (3g saturated), 1g protein, 1.9g carbs, 1.4g sugar, 0.2g salt

Jamie’s Top Tip

I like to make my dressings in jam jars because it’s so easy to see what’s going on – you can shake them up easily and any leftovers can be kept in the jars in the fridge.

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Spaghetti Bolognese

2 HOURS SERVES 6

Here’s a great version of the classic Italian
Bolognese – reliable, tasty and simple.

YOU WILL NEED

  • CHOPPING BOARD
  • KNIFE
  • Y-SHAPED PEELER
  • LARGE SAUCEPAN WITH LID (25CM)
  • MEASURING SPOONS
  • WOODEN SPOON
  • KETTLE
  • MEASURING JUG
  • LARGE POT
  • MICROPLANE
  • LADLE
  • COLANDER
  • TONGS

Ingredients

  • 3 red onions
  • 2 cloves of garlic
  • 3 carrots
  • 3 sticks of celery
  • 2 sprigs of fresh rosemary
  • 2 rashers of quality smoked streaky bacon or pancetta
  • olive oil
  • 500g lean beef mince
  • 1 x 400g tin chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 tablespoon balsamic or red wine vinegar
  • 3 fresh bay leaves
  • 1 organic low-salt beef stock cube
  • sea salt
  • freshly ground black pepper
  • 500g dried spaghetti
  • optional: 40g Parmesan cheese

Method

  1.  On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
  2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
  3. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
  4. Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
  5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over, stirring and breaking it up with a spoon as you go.
  6. Add the tomatoes, tomato purée, vinegar and bay leaves.
  7. Fill and boil the kettle.
  8. Crumble in the stock cube and pour in 400ml boiling water.
  9. Stir well, turn the heat up to high and bring to the boil.
  10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
  11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile…
  12. Re-fill and boil the kettle.
  13. Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
  15. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
  16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
  17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
  18. Carefully pick out and discard the bay leaves.
  19. Put half the sauce into a container, leave to cool, then freeze for another day.
  20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
  21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

NUTRITIONAL VALUES

Kcal510.9
Fat (g)9.1
Sat fat (g)2.7
Protein (g)38.6
Carbs (g)73.7
Sugar (g)12

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

JAMIE’S TOP TIP

“This recipe makes double the amount of sauce you need, so freeze half for another day.”

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Simple Tomato Soup

50 MINUTES SERVES 8

Homemade tomato soup is a classic and you’ll be surprised by the difference between your version and the tinned stuff.

YOU WILL NEED

  • CHOPPING BOARD
  • KNIFE
  • LARGE MIXING BOWL
  • LARGE POT WITH LID
  • MEASURING SPOONS
  • WOODEN SPOON
  • MEASURING JUG
  • TIN OPENER
  • STICK BLENDER

Ingredients

  • 2 carrots
  • 2 onions
  • 2 cloves of garlic
  • 2 sticks of celery
  • olive oil
  • 2 organic chicken or vegetable stock cubes
  • 2 x 400g tins of plum tomatoes
  • 6 large ripe tomatoes
  • 1⁄2 a bunch of fresh basil
  • sea salt
  • freshly ground black pepper

Method

  1. Peel the carrots, onions and garlic, roughly chop them on a chopping board and place in a large mixing bowl.
  2. Trim, then finely slice the celery and add to the bowl.
  3. Place a large pot on a medium heat and add 2 tablespoons of olive oil and all the chopped vegetables from the bowl.
  4. Stir well, then with the lid askew, cook for 10 to 15 minutes, or until the carrots have softened and the onion is lightly golden, stirring occasionally.
  5. Crumble the stock cubes into the pot, carefully top up with 1.8 litres of boiling water and stir to dissolve.
  6. Add the tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give amazing flavour!).
  7. Turn the heat up to high and bring to the boil, then reduce the heat to medium-low, pop the lid back on and simmer for around 10 minutes, or until cooked through, stirring occasionally. Meanwhile…
  8. Pick the basil leaves, discarding the stalks.
  9. When the veg is cooked, carefully remove the pot to a heatproof surface and leave for a minute or two to stop bubbling, then stir through the basil leaves.
  10. Carefully blitz with a stick blender until smooth (use a tea towel to protect your hands from little splashes).
  11. Have a taste and add a tiny pinch of salt and pepper if you think it needs it, then carefully ladle the soup into bowls and serve.

NUTRITIONAL VALUES

Kcal105
Fat (g)4.1
Sat fat (g)0.6
Protein (g)3
Carbs (g)12.2
Sugar (g)10

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

JAMIE’S TOP TIP

“Don’t forget, tomato soup is also great to use as a quick base sauce for dishes such as cannelloni or lasagne.”