Waitrose & Partners Weekend Issue 584

9 13 J ANUARY 202 2 NEWS&VI EWS YOUNG INSPIRATION Eight-year-old Benjamin Fallow has carried pens and paper in his bag since he was three, and his drawings of birds, insects, badgers and the odd T-Rex are available as cards or prints at his online Etsy shop. A medical history of pneumonia meant he took art-älled nature walks while shielding through the pandemic, and The Guardian, BBC Wildlife Magazine, Chris Packham and the Natural History Museum have all shared or featured his work. @benjaminfallow KERNELS FOR CHANGE Keeping homes warm or cool in an ecofriendly way is a challenge taken up by scientists at Germany’s Göttingen University, who have turned popcorn into insulation. The all-natural boards have ‘excellent’ thermal insulation properties and provide protection against äre, potentially meaning they’re a climatefriendly alternative to standard insulation derived from petroleum. A German building materials company is set to produce them commercially. RARE BEES REDISCOVERED Blenheim Palace in Oxfordshire is abuzz with the discovery of 800,000 rare forest honey bees in its woodlands. Believed to be the last wild descendants of Britain’s indigenous honey bee, which was decimated by the parasitic varroa mite in the 90s and feared extinct, the Blenheim bee is smaller and darker with more fur than its cousins in managed hives. Fifty feral colonies have been discovered at the estate, with one thought to be 200 years old. ‘PUNK’ PIGLET BORN Tufty-haired Visayan warty pigs are critically endangered, so news of the latest arrival in captivity is worthy of celebration. Chester Zoo has welcomed a piglet as part of a breeding programme – only around 200 pigs survive in the wild in the Visayan Islands in the Philippines. They’re famed for their ‘punk’ looks, as during breeding season, males develop a mohawk-like mane. THE GOOD NEWS GUIDE A weekly round-up of heartwarming stories Oceans apart, but united by a passion for sustainability Waitrose has become the first supermarket in the UK to trial a new generation of zeroemission electric vehicles. From this month, customers living near the St Katharine Docks seeWaitrose leading the way bymaking the important switch to electric vans, o ering green deliveries to thousands of customers, as we accelerate towards a net-zero future.” The trial builds on the retailer’s pledge to end the use of fossil fuels across its transport fleet by 2030, which it’s estimated will save 70,000 tonnes of CO2 every year. Even long-distance lorries, which cannot yet go electric, will be converted to use biomethane, a sustainable fuel – all 600 heavy trucks deployed byWaitrose will run on it by 2028. Waitrose has seen a rapid increase in online orders over the past two years. “Before the pandemic, we were taking 60,000 orders a week—we’re now doing well over 200,000,” saysMarija Rompani, Partner and director of ethics and sustainability at John Lewis Partnership. “The demand for grocery deliveries means prioritising an electric fleet is more important than ever.” Anna Shepard When it comes to January resolutions, upping the amount of fish and seafood in our diet is a good place to start, but it can be tricky to ensure that this new approach also wins on sustainability. To help get it right, sustainable fishing charity theMarine Stewardship Council (MSC) has launched an online recipe book to demonstrate the best ways to cook sustainable species fromour seas. The Ocean Cookbook 2022 is a global collaboration between award-winning chefs and fishermen and women, known as fishers, Electric vans accelerate the move to greener deliveries store in East London will have their groceries delivered by a van with innovative wireless charging technology. To top up on power, the vans must be parked above an electric plate, which works exactly like a flat charging plate for amobile phone. The technology has been installed by Flexible Power Systems, a UK company helping businesses to decarbonise. The charging pads have been trialled by vehicles belonging to Edinburgh Council, as part of a project developed withHeriot-Watt University, funded by the UKGovernment’s O ce for LowEmission Vehicles. Transport minister Trudy Harrison praised the project, saying: “I am thrilled to which is free to download at msc.org/uk. The book contains 12 recipes by chefs fromaround the world. Fishmongerturned-restaurateurMitch Tonks (right) fronts up the UK page, with his recipe for haddock with fennel. It also features Canadian chef Charlotte Langley’s flaked wild cod salad, amussel bowl and two anchovy pasta dishes. “It’s our second year doing an online cookbook, but this year we’re doing things di erently by o ering fishers who harvest sustainable species the chance to work with chefs to create the dishes,” says George Clark, UK and Ireland MSC programme director. “Each recipe is paired with a fisher who fishes that particular MSC-certified species, the aimbeing to highlight how easy it is to rustle up healthy, sustainable fish and seafood dishes tomake at home.” Photos in the cookbook were taken by award-winning food photographer David Loftus, whose work has appeared in books by chefs Jamie Oliver and ElizabethDavid. He says: “Let our amazing chefs from around the world show you sustainability doesn’t just feel good, but also tastes great.” Anna Shepard fish fashion Mitch Tonks’ haddock with fennel, lemon and black olives ( left); Asianinspired mussel bowl (above) Photography: David Loftus for MSC, Rockäsh, Chester Zoo