World Food Day by the Jewish Vegetarian Society


On 16 October 2013, we joined in the celebrations of World Food Day with a special workshop focussing on how we can have a positive impact by eating local, seasonal, plant-based food and making use of the invisible abundance around us. We were delighted to be joined by Gemma Harris from Urban Harvest who led us in a discussion about what it means to eat sustainably and respectfully. The evening featured live cookery demonstrations of spelt roti bread, almond milk and a salad made from foraged ingredients, as well as a chance to taste acorn crackers, pea and bramley dip, spelt sushi, falafel made with Hodmedod‘s UK-grown pulses, edible pastry plates and quince fruit leather.

All of the resources from the night are available to view below, and you can find out more about the Vegan Organics Network by clicking here.

World Food Day Menu:

Conscious Consumption

Replacing Rice


Fabulous Flax & Marvelous Miso

Local versus Organic


Carbs Comparison



Free Food – Foraging & Fruit Picking

Grow Your Own

Food with Provenance FAQ


Information Discrimination

Let’s eat the change we want to see

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JVS: Jewish - Vegan - Sustainable
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