The fourth episode of FoEM podcast is out! 🎙 Our Zero Waste Campaigner Beth Fiteni has a chat with Kate de Cesare, the Chief Sustainability Officer at Eden Leisure Group. Together, they explore the themes of sustainability and zero waste in large businesses – and how even details can help moving forward 🌱 Kate de...
Help us reduce food waste in Malta together! Have you ever wondered how much food is wasted in our homes, businesses, and communities? Food Connect is a project to raise awareness and also to develop an app for food sharing in Malta. But we need your help!
Risotto is a plate from Northern Italy in which the rice is slowly cooked until it becomes creamy. In this version, it is served with a creamy pumpkin sauce. Ideal for the cold days of autumn!
Wild Rocket is an abundant wild plant from the cruciferous family of vegetables—which includes cabbage, broccoli, kohlrabi, mustard, and rucola. It closely resembles rucola in appearance and taste, with a similar peppery flavour.
“Before coming to Malta, I expected this one-year experience to be a bit of a vacation and a bit of gaining experience in the environmental field. However, the team’s genuine love for their work, the effort and dedication they put in, very quickly led me to develop a sense of belonging and embrace the cause....
16 September 2025 Press Release: Friends of the Earth Malta calls for a bold, coherent, and truly sustainable Malta Vision 2050 Friends of the Earth Malta (FoEM) welcomes the launch of the government’s Vision Malta 2050 strategy and the inclusion of interim goals for 2035, which mark the start of an important process. We note...
In the third episode of Friends of the Earth Podcast, Beth Fiteni, our Zero Waste Campaigner, has a chat with Jean Paul Farrugia, sustainability advocate and co-founder of ReRoot Malta.
Seasonal ingredient: peaches! Peaches in Malta are prized for their flavor, especially flat peach varieties. The taste is markedly richer due to Malta’s sun-drenched climate and quick-to-market handling. One visitor compared the experience of tasting them to “a party in my mouth,” praising their superior sweetness and tenderness compared to peaches from other regions.
We live in a fast-paced digital world where 75% of Europeans grow up in urban areas — making us increasingly detached from nature. Together with FOE Cyprus, NOAH (Denmark) and the Center for Environment (Bosnia and Herzegovina), we are working through the Embrace project to create opportunities for young people to rebuild that connection.
Today's harvested ingredient: purslane! Purslane is one of the few wild greens that remain vibrant and edible throughout the hot summer drought, when most other greens have withered. It’s often mistaken for a weed, but it's one of the most nutritious wild plants around, rich in Omega-3 fatty acids and perfect for summer cooking.
