When we and our partners at Climate Emergency UK began work on CAPE, the Climate Action Plans Explorer, it was with a strong sense that gathering together local councils’ plans would be useful to many types of user. We could see how such a dataset would help councils themselves, as well as informing campaigners, researchers and members of the public.
But of course, when you put data out into the open, you discover the specific ways in which these sectors will put it to use. We’re really enjoying hearing from the varied organisations who’ve been telling us how they have used CAPE and the Scorecards: some we were already quite familiar with, some we’d never heard of, and others in sectors where, while the application becomes obvious as soon as it is mentioned, we just hadn’t foreseen usage.
The reason for such variety is clear when you think about it: transition to carbon zero will touch every area of our lives, and so this data will be relevant everywhere.
That includes those working towards moving society towards more sustainable choices in what we eat. We blogged about Sustain’s work around food and farming not long ago; and now we hear from ProVeg UK, who are also working on making sustainable food choices a part of the nation’s landscape.
ProVeg UK are one of ten country teams that make up ProVeg International, a global non-profit food awareness organisation with the mission to reduce the global consumption of animals by 50% by 2040.
They began operating five years ago, and focus solely on making school food healthier and more sustainable by increasing the quality and quantity of plant-based food in schools through their School Plates programme.
The organisation supports local authorities, multi-academy trusts and individual schools throughout the UK to help school menus become healthier, more sustainable and save money through menu reviews, plant-based recipe development, and both online and in-person plant-based cooking in schools workshops with catering staff.
The team have so far helped to swap over 6.4 million meals from meat-based to meat-free or plant-based, and are currently supporting 35 major catering partners (including 29 local authorities), responsible for over 3,500 schools, and over 580,000 children.
Underpinning action with data
With more and more local authorities declaring a climate emergency, ProVeg UK quickly realised that the Climate Actions Plans site was the perfect resource to help them prioritise their outreach to those councils who were actively looking to reduce their emissions. The team’s job is to show councils the significant role food plays in cutting emissions and to offer their free support to make it happen.
It is so much simpler and efficient for us to know all this information can be found in one easy-to-access place.
Colette Fox, Programme Manager at ProVeg UK, told us that even just being able to quote the overall number of local authorities who have declared a climate emergency was useful in showing how much work is left to be done.
She said, “The Climate Action Plans Explorer is our go-to resource to check any new declarations and to reference when we quote the current percentages for the UK and by individual nations.
“Without the site we would have had to check every council’s website and search for their climate action plans. It is so much simpler and efficient for us to know all this information can be found in one easy-to-access place.”
Recipes and advice
You can find out more about the School Plates programme on the ProVeg UK website, and if you scroll down you can download The Recipes – 35 plant-based recipes designed for primary schools. Each recipe has been created to comply with the School Food Standards, and includes the cost per portion (the average is less than 44p), the carbon footprint, key nutrients and allergens.
Although these recipes are designed for schools, they can of course be made by anyone looking to try more plant-based dishes.
And if you are involved in school food for a local authority or multi academy trust, ProVeg UK provides free menu review, plant-based recipe development, and in person training for your caterers – all free of charge.
ProVeg UK also offers free monthly online cooking workshops to individual schools, to help show why it is so important to eat more plant-based foods. If you’d like to learn more, they’d be very happy to hear from you at firstname.lastname@example.org.