Orchestra of the Age of Enlightenment

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Green Month: Low-carbon Cake Sale

Thu Mar 15 2012

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Here are Matt Truscott (violin) and Cecelia Bruggemeyer (double bass) at our intimate Meet The Band event… twitter.com/i/web/status/1…


It’s Green month this March at the OAE, which we happily discovered coincides with UK National Climate Week this week.  The OAE’s green team had a good brainstorm at the beginning of March for some initiatives across the entire organisation which we will be working on in the coming months, but for a bit of immediacy and to raise awareness amongst our colleagues we settled on a Low-Carbon cake sale which we are holding in the office today.  All funds raised from the cake sale will go towards planting a tree to carbon-offset our output this month.

So… How can a cake be low-carbon?

A bit of research was required, and we came up with the following guidelines.  With thanks to the website www.preventclimatechange.co.uk

The cake should…..

1. Be constructed without expending any oven energy.

2. Be made from locally sourced ingredients (and no this does not mean from your local supermarket, it means locally produced!  Therefore reducing air miles)

3. Use organic ingredients.  Organic farms are generally considered to use more sustainable methods of farming, avoid pesticides and therefore pollution.

4. Have a short ingredient list (less packaging involved).

5. Be based on unprocessed goods (with the theory that the more processed a food is the more energy has gone into all its stages of production).

6. Be vegetarian or vegan, or have a focus on vegetables as ingredients.  Raising animals for meat/milk/eggs generally requires more energy that raising crops.

7. Be made from ingredients that would otherwise have gone to waste, and been thrown away.

So what did we make?

Raw chocolate brownies, with creamy chocolate frosting

Lemon, lime and ginger cheesecake

Strawberry cheesecake

Chocolate and Beetroot brownies

Vegetarian cupcakes decorated with vegetarian gummy sweets

If you’d like to find out which recipes we used leave us a comment below!

Ceri Jones, Projects Director

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