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.
Leonor recently closed her 10-months ESC Program as a Campaigning Volunteer in Friends of the Earth Malta. Here's how she describes her experience.
Would you like to contribute to food waste solutions? Friends of the Earth Malta will be hosting an online focus group for a food waste project entitled FoodConnect.
Do you have a spare room or flatlet?
Host a European Solidarity Corps Volunteer! We are looking for welcoming people who can offer accommodation for our incoming ESC Volunteers.
We are looking for your opinion!
Are you running a restaurant, a catering service, or a grocery store in Malta? We would like to hear about your experience with food waste and donations.
In the second episode of Friends of the Earth Podcast, our Zero Waste Campaigner Beth Fitieni has a chat with the trained chef, lecturer, food science writer and gastronomy consultant Keith Abela. They will guide us in a journey around food waste in the Maltese restaurant industry, among leftovers and their low-energy reuse. The main focus of Keith's work is to help businesses not only identify the origin of waste, but also to ensure that the life of food is functionally extended with creative solutions.
