Sustainable Blackawton Archives - Blackawton https://blackawtoncommunity.com/category/sustainable-blackawton/ Community website ... Thu, 06 Jul 2023 08:37:27 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0.6 DRAFT Agenda 2023 July 12 https://blackawtoncommunity.com/sustainable-blackawton/draft-agenda-2023-july-12/ Thu, 06 Jul 2023 08:25:08 +0000 https://blackawtoncommunity.com/?p=49578 DRAFT AGENDA for Sustainable Blackawton meeting 12th July 2023 at 19:00 in Blackawton Forest SchoolMinutes of previous meeting 14Dec2022 (and apologies for lack of meeting since!)Apologies Sue Hadow, Will Benzies, Laura PerryWelcome new attendeesProjects: reports on status of previous ideas and plans – 101 booklet, Gardening club at school, Water voles, Onshore wind debate, wild flower seeds in churchyard, cemetery and community meadow, composting schemes, energy initiatives (efficiency and generation).Constitution: requirementSB has remained for years a loosely connected (small) group of like-minded folk keen to promote actions for the environment, biodiversity and mitigation of, adaptation to, climate change within this parish. We now need a constitution of some sort, a chairman, secretary and treasurer (and maybe more members from the community?)Nominations gratefully received please! Responsibilities to be agreed include chairing meetings, minuting, circulating agendas and news, keeping account of money received and spent by the group, signatories of any bank account held by the group.Opinions sought on future of churchyard cherry treesPlans – for 2023 (discuss and prioritise)– Wild flowers in cemetery (seeds available, too late in season?)– Community composting (funding application for scheme)– Forest school garden (eg. Watering/harvesting rota in school holidays, year round plan )– Help for school… Continue Reading DRAFT Agenda 2023 July 12

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]]> DRAFT AGENDA for Sustainable Blackawton meeting 12th July 2023 at 19:00 in Blackawton Forest School
Minutes of previous meeting 14Dec2022 (and apologies for lack of meeting since!)
Apologies Sue Hadow, Will Benzies, Laura Perry
Welcome new attendees
Projects: reports on status of previous ideas and plans
– 101 booklet, Gardening club at school, Water voles, Onshore wind debate, wild flower seeds in churchyard, cemetery and community meadow, composting schemes, energy initiatives (efficiency and generation).
Constitution: requirement
SB has remained for years a loosely connected (small) group of like-minded folk keen to promote actions for the environment, biodiversity and mitigation of, adaptation to, climate change within this parish. We now need a constitution of some sort, a chairman, secretary and treasurer (and maybe more members from the community?)
Nominations gratefully received please!
Responsibilities to be agreed include chairing meetings, minuting, circulating agendas and news, keeping account of money received and spent by the group, signatories of any bank account held by the group.
Opinions sought on future of churchyard cherry trees
Plans – for 2023 (discuss and prioritise)
– Wild flowers in cemetery (seeds available, too late in season?)
– Community composting (funding application for scheme)
– Forest school garden (eg. Watering/harvesting rota in school holidays, year round plan )
– Help for school with energy efficiency, update to current technology (oil heating!)
– General engagement with school (children, teachers and staff)
– Tree planting (increase throughout the parish) and thoughts on churchyard cherry trees
– Engagement with farming community?

Next meeting – decide on frequency (monthly, quarterly, half yearly, annually??)

I apologise if this agenda is too long! Or omits items you feel are important or urgent (or both!)
Please feel free to respond with any amendments you would like to see!

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]]> https://blackawtoncommunity.com/sustainable-blackawton/47791/ Mon, 19 Apr 2021 15:07:52 +0000 https://blackawtoncommunity.com/?p=47791 Sustainable Blackawton Recipes 2021 Recipe No. 4 Asparagus Risotto May sees the arrival of many new spring greens and asparagus is the most exciting vegetable on offer! You can enjoy it steamed or griddled dressed with balsamic vinegar or fresh lemon juice and olive oil or slice it fine and add to salads. I like to add it to pasta dishes and green vegetable risottos. It goes well with peas, broad beans, spinach and courgette too. Ingredients 1 bunch English asparagus 1 litre good vegetable or chicken stock 1 tablespoon olive oil 50 g butter 1 small onion, two shallots or four spring onions 1 stalk of celery finely diced 175g risotto rice 100ml white wine or vermouth Parmesan or Grano Padano or similar hard cheese Fresh garlic, parsley or basil leaves (optional) Timings: 10 mins preparation plus 30 mins cooking Method: Heat the stock in a pan to a simmer. Snap the asparagus to remove the woody ends and add the ends to the stock pot. In a separate pan blanch the asparagus tips in well salted water for 2 minutes. Remove asparagus and rinse in cold water to stop the cooking process. Remove the tips and slice the… Continue Reading

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]]> Sustainable Blackawton Recipes 2021

Recipe No. 4 Asparagus Risotto
May sees the arrival of many new spring greens and asparagus is the most exciting vegetable on offer! You can enjoy it steamed or griddled dressed with balsamic vinegar or fresh lemon juice and olive oil or slice it fine and add to salads. I like to add it to pasta dishes and green vegetable risottos. It goes well with peas, broad beans, spinach and courgette too.
Ingredients
1 bunch English asparagus
1 litre good vegetable or chicken stock
1 tablespoon olive oil
50 g butter
1 small onion, two shallots or four spring onions
1 stalk of celery finely diced
175g risotto rice
100ml white wine or vermouth
Parmesan or Grano Padano or similar hard cheese
Fresh garlic, parsley or basil leaves (optional)
Timings: 10 mins preparation plus 30 mins cooking
Method:
Heat the stock in a pan to a simmer.
Snap the asparagus to remove the woody ends and add the ends to the stock pot.
In a separate pan blanch the asparagus tips in well salted water for 2 minutes. Remove asparagus and rinse in cold water to stop the cooking process. Remove the tips and slice the tender stalks at an angle.  Set to one side ready to add to the risotto towards the end of the cooking time.
In a large non-stick pan, heat the oil and half the butter. Over a medium heat soften the onion and celery with salt and pepper for five minutes or so. Add the rice and stir coating the rice with the vegetables until warmed through.
Add the wine or vermouth and stir until the liquid is absorbed. Now start to add the stock a ladle at a time stirring continuously and making sure the stock is absorbed between each ladle. In the last 5 minutes add the asparagus. Remove the risotto from the heat when the rice is cooked (you want it to have a slight bite and not to be too soft) and stir through the remaining butter and the grated cheese. Season with salt and pepper.
Recipe by: Helen Gray

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]]> Transport questionaire https://blackawtoncommunity.com/sustainable-blackawton/transport-questionaire/ Sat, 17 Apr 2021 06:26:35 +0000 https://blackawtoncommunity.com/?p=47788 Good morning, I am contacting you from the office of Anthony Mangnall MP. Anthony recently launched a survey on his website to gauge local use and perception of the bus services in Totnes and South Devon. The results of this survey will be used to engage with local authorities and service providers, so that we can improve our local transport network following the announcement of the National Bus Strategy. We were hoping you might be able to help us by sharing this survey with residents (perhaps in your parish newsletter) in order to encourage as many people as possible to have their say. Community engagement is essential to ensure we get the most out of the National Bus Strategy. The link to the survey is here: https://www.anthonymangnall.co.uk/news/totnes-south-devon-bus-strategy-survey Those who would like to respond to the survey but require a paper version can call Anthony’s office on 01803 868378. Please do let me know if you have any questions. Kind regards, Rachel Roberts Office of Anthony Mangnall MP Totnes Constituency 01803 868378

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]]> Good morning,

I am contacting you from the office of Anthony Mangnall MP. Anthony recently launched a survey on his website to gauge local use and perception of the bus services in Totnes and South Devon. The results of this survey will be used to engage with local authorities and service providers, so that we can improve our local transport network following the announcement of the National Bus Strategy. We were hoping you might be able to help us by sharing this survey with residents (perhaps in your parish newsletter) in order to encourage as many people as possible to have their say. Community engagement is essential to ensure we get the most out of the National Bus Strategy.

The link to the survey is here: https://www.anthonymangnall.co.uk/news/totnes-south-devon-bus-strategy-survey

Those who would like to respond to the survey but require a paper version can call Anthony’s office on 01803 868378.

Please do let me know if you have any questions.

Kind regards,

Rachel Roberts

Office of Anthony Mangnall MP

Totnes Constituency

01803 868378

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]]> April 2021 Recipe of the Month https://blackawtoncommunity.com/sustainable-blackawton/april-2021-recipe-of-the-month/ Tue, 23 Mar 2021 09:33:04 +0000 https://blackawtoncommunity.com/?p=47692 Sustainable Blackawton Recipes 2021 Over the coming year the Sustainable Blackawton group will share a monthly recipe using seasonal ingredients that are available to forage or are sold at the Blackawton village shop. You can support your community shop and reduce your food miles. It’s a win win! We hope you enjoy making this recipe and adapting it to the seasonally available ingredients. Recipe No. 3 Wild Garlic Pesto Wild garlic grows in woodlands and on shady banks. It is widely available around Blackawton. Look up some images online to make sure you are picking the right leaves, its distinct garlic fragrance should make identification easy. Ingredients • 100g wild garlic • 50g grated Parmesan/Pecorino or Grano Padano • 50g hazelnuts, skinned and toasted or you can use pine nuts, cashew nuts or walnuts • extra virgin olive oil • lemon juice, to taste • salt and pepper Stores for up to two weeks in the fridge. Makes 1 large jar. Timings: 10 – 15 mins preparation Method: 1. Wash and sort through your foraged wild garlic. Dry leaves well and place in a food processor, blitz until fairly well broken up 2. Next add your cheese and process further,… Continue Reading April 2021 Recipe of the Month

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]]> Sustainable Blackawton Recipes 2021
Over the coming year the Sustainable Blackawton group will share a
monthly recipe using seasonal ingredients that are available to
forage or are sold at the Blackawton village shop. You can support
your community shop and reduce your food miles. It’s a win win! We
hope you enjoy making this recipe and adapting it to the seasonally
available ingredients.
Recipe No. 3 Wild Garlic Pesto
Wild garlic grows in woodlands and on shady banks. It is widely
available around Blackawton. Look up some images online to make
sure you are picking the right leaves, its distinct garlic fragrance
should make identification easy.
Ingredients
• 100g wild garlic
• 50g grated Parmesan/Pecorino or Grano Padano
• 50g hazelnuts, skinned and toasted or you can use pine nuts, cashew nuts or walnuts
• extra virgin olive oil
• lemon juice, to taste
• salt and pepper
Stores for up to two weeks in the fridge. Makes 1 large jar.
Timings: 10 – 15 mins preparation
Method:
1. Wash and sort through your foraged wild garlic. Dry leaves well and place in a food
processor, blitz until fairly well broken up
2. Next add your cheese and process further, this will help to break down the garlic
leaves.
3. Add your toasted nuts and olive oil to your desired consistency
4. Season your pesto with salt, pepper and lemon juice to taste.
Serving suggestions and seasonal variations:
This is delicious with pasta, or as a topping for soups and stews. You can swap the wild
garlic for fresh basil, or add a mixture of fresh soft green herbs such as parsley, marjoram,
tarragon to make a variety of green sauces. Herb and garlic pesto’s go well with grilled
vegetables or fish or on roasted chicken or pork or simply added to mayonnaise to spice
up a sandwich or salad.
Other ways to store wild garlic to use throughout the year:
Wild Garlic Butter – follow step 1 above and add softened butter, salt and pepper to
taste. Combine well and shape into a roll between baking paper or clingfilm. Slice up and
store in the freezer to use whenever you need to add flavour to your cooking.
Wild Garlic Oil – wash and dry the garlic leaves, roughly chop and add to a bottle of olive
oil. Leave for a week or two rotating the bottle every day or so. Strain the leaves using a
muslin or through a cotton lined sieve and pour into a sterilised bottle. Drizzle over pizza
or soups, use in marinades or salad dressings.
Recipes by: Felicity Bellamy and Helen Gray

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]]> March 2021 Recipe of the Month https://blackawtoncommunity.com/sustainable-blackawton/march-2021-recipe-of-the-month/ Tue, 23 Mar 2021 09:30:09 +0000 https://blackawtoncommunity.com/?p=47689 Sustainable Blackawton Recipe of the Month All ingredients are available from the village shop. Seasonal Roast Vegetable Soup A really quick and simple method for making soup is to roast your chosen vegetables first and then combine with hot stock and seasoning before blitzing into a smooth soup. You can choose your vegetable combination according to what is in season or readily available. Winter vegetables perfect for soups include: Cauliflower Carrots Celeriac Beetroot Parsnip Squash Sweet potato You can start a base of softened onions or leeks in a pan and add the roasted vegetables to this but if time is short you can simply roast the chunks of onion with the vegetables and reduce the cooking time. Rotate the vegetables in the oven tray a couple of times to help them cook evenly. These soups will store well in the fridge for several days and can be frozen in batches. You can add flavour and texture to the finished soup with a herb pesto, toasted croutons, toasted seeds or nuts, grated cheese or a dollop of seasoned natural yoghurt. Roasted vegetable soup: 1 kilo vegetables - I’m using squash, carrot, parsnip and potato 200g onions 4 cloves unpeeled garlic… Continue Reading March 2021 Recipe of the Month

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]]> Sustainable Blackawton Recipe of the Month All ingredients are available from the village shop. Seasonal Roast Vegetable Soup A really quick and simple method for making soup is to roast your chosen vegetables first and then combine with hot stock and seasoning before blitzing into a smooth soup. You can choose your vegetable combination according to what is in season or readily available. Winter vegetables perfect for soups include: Cauliflower Carrots Celeriac Beetroot Parsnip Squash Sweet potato You can start a base of softened onions or leeks in a pan and add the roasted vegetables to this but if time is short you can simply roast the chunks of onion with the vegetables and reduce the cooking time. Rotate the vegetables in the oven tray a couple of times to help them cook evenly. These soups will store well in the fridge for several days and can be frozen in batches. You can add flavour and texture to the finished soup with a herb pesto, toasted croutons, toasted seeds or nuts, grated cheese or a dollop of seasoned natural yoghurt. Roasted vegetable soup: 1 kilo vegetables - I’m using squash, carrot, parsnip and potato 200g onions 4 cloves unpeeled garlic Olive oil 1 litre stock Cream or coconut milk 1 tsp cumin seeds 1 tsp coriander seeds You can use any squash you have. I like crown prince and butternut squash as these have rich velvety flesh which are perfect for smooth soups. Peel and chop the vegetables into similar sized chunks and mix with olive oil, unpeeled garlic cloves and spices. You can also add a little ground cinnamon or turmeric for extra flavour or chilli flakes if you want a little heat. Season the vegetables with salt and pepper. Roast in a medium oven for about 30 - 45 minutes or until nice and golden. Scrape the softened garlic from its skin and add the vegetables to a large pan with the hot stock and blitz all ingredients together. You can add coconut cream or yoghurt at the end to create a creamy soup. Adjust the seasoning to taste and serve with any of the following toppings; seasoned yoghurt, chopped fresh mint or coriander, toasted seeds, a squeeze of fresh lemon, or a spoonful of your favourite spicy sauce such as harissa. This recipe is very versatile and cost effective. You can try different combinations of vegetables through the seasons. Sweet peppers, tomatoes and courgettes work well during the warmer months. You can make a more substantial soup by adding cooked pulses such as lentils or beans to the pot. Summer Recipe suggestion - slow roast tomato and herb soup: Cut a kilo of vine tomatoes into halves and in a roasting tray lay them out cut side up. Add lots of olive oil, four or five whole peeled garlic cloves and a good seasoning of salt and pepper. You can also add fresh thyme, rosemary or marjoram at this stage and a little chilli if you like. Roast for about two hours on a low heat or until the tomatoes have caramelised and reduced down. They should be very soft. Transfer the tomatoes, garlic and oil to a pan and blitz to a smooth soup adding a little hot stock if needed or more olive oil. Serve with a basil pesto, toasted pine nuts and croutons. Recipe by: Helen 07833992220 helengrayskitchen@gmail.com

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]]> EVENTS https://blackawtoncommunity.com/sustainable-blackawton/events-2/ Thu, 04 Feb 2021 10:24:50 +0000 https://blackawtoncommunity.com/?p=47589 SusDit Presents: Hugh Warwick: How to help our Hedgehogs? Wednesday 10th Feb (next Wednesday) Free If there’s someone you’d call “The Hedgehog person” in the UK, it’s Hugh Warwick, and we’re lucky enough to have him join us for a SusDit meeting to help answer the seemingly simple question: “What can we do in our gardens, our land, and our interactions with councils and other bodies, to help hedgehogs?” The meeting is via Zoom, and free to attend. https://www.sustainabledittisham.org/hugh-warwick-how-help-hedgehogs/ Behaviour Change principals for environmental and sustainability communications Thursday 11 Feb, 5-6:15pm £12-£49 “Join Sustainability and Behaviour Change Consultant, Livvy Drake – she will show you how behaviour change principles can transform your campaigns. Livvy has studied behaviour change at the University of West of England and has a successful track record of applying these principles to award-winning campaigns” https://www.eventbrite.co.uk/e/behaviour-change-principles-for-environmental-campaigners-and-communicators-tickets-132903972359 Climate Action North – Trees and Bees Online Conference to celebrate International Day of Forests 2021 Friday 19th March 10 am – 2 pm £5.50 “An event focussing on the benefits of rewilding with Trees and Bees and the role of both species as an essential solution in the current Climate Emergency” There’s a great lineup of speakers and a guest… Continue Reading EVENTS

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]]> SusDit Presents: Hugh Warwick: How to help our Hedgehogs?
Wednesday 10th Feb (next Wednesday)
Free

If there’s someone you’d call “The Hedgehog person” in the UK, it’s Hugh Warwick, and we’re lucky enough to have him join us for a SusDit meeting to help answer the seemingly simple question:

“What can we do in our gardens, our land, and our interactions with councils and other bodies, to help hedgehogs?”

The meeting is via Zoom, and free to attend.

https://www.sustainabledittisham.org/hugh-warwick-how-help-hedgehogs/

Behaviour Change principals for environmental and sustainability communications
Thursday 11 Feb, 5-6:15pm
£12-£49

“Join Sustainability and Behaviour Change Consultant, Livvy Drake – she will show you how behaviour change principles can transform your campaigns. Livvy has studied behaviour change at the University of West of England and has a successful track record of applying these principles to award-winning campaigns”

https://www.eventbrite.co.uk/e/behaviour-change-principles-for-environmental-campaigners-and-communicators-tickets-132903972359

Climate Action North – Trees and Bees Online Conference to celebrate International Day of Forests 2021
Friday 19th March
10 am – 2 pm
£5.50

“An event focussing on the benefits of rewilding with Trees and Bees and the role of both species as an essential solution in the current Climate Emergency”
There’s a great lineup of speakers and a guest presentation by Isabella Tree, of rewilding fame.

https://www.eventbrite.co.uk/e/climate-action-north-trees-and-bees-conference-tickets-94888404773

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]]> Seeking trustee for West Dart Bus https://blackawtoncommunity.com/sustainable-blackawton/seeking-trustee-for-west-dart-bus/ Fri, 20 Nov 2020 14:07:26 +0000 https://blackawtoncommunity.com/?p=47309 Trustee needed: the imminent retirement of James Mussen presents an opportunity for someone in the parish to support The West Dart Bus and represent their community at a time when vibrant public transport is so important to a sustainable future. The West Dart Bus is now managed by the Ivybridge and District Community Transport Association. The new trustee will liaise with IDCTA; the drivers (including Tony Hemmings the employed school driver) and passengers to make sure that everything runs smoothly. Tony and his wife run the day to day admin (rotas, school runs, bus maintenance etc). Committee meetings normally take place every three months in Ivybridge (currently by Zoom). Please contact 01752 690444 or info@ringandride.net, or see www.ringandride.net, for more information.

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]]> Trustee needed: the imminent retirement of James Mussen presents an opportunity for someone in the parish to support The West Dart Bus and represent their community at a time when vibrant public transport is so important to a sustainable future. The West Dart Bus is now managed by the Ivybridge and District Community Transport Association. The new trustee will liaise with IDCTA; the drivers (including Tony Hemmings the employed school driver) and passengers to make sure that everything runs smoothly. Tony and his wife run the day to day admin (rotas, school runs, bus maintenance etc). Committee meetings normally take place every three months in Ivybridge (currently by Zoom).

Please contact 01752 690444 or info@ringandride.net, or see www.ringandride.net, for more information.

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]]> October South Hams Council invite https://blackawtoncommunity.com/sustainable-blackawton/sustainable/ Thu, 22 Oct 2020 09:56:14 +0000 https://blackawtoncommunity.com/?p=47249 We are asking for expressions of interest for our new Climate Change and Biodiversity Community Board   The deadline for Expressions of Interest is midnight on Monday 26 October. Please share in your area and if you know of anyone who might be interested, please do get them to register with us on this link: https://bit.ly/2T8JyPS   Many thanks, Vicky   Vicky Croughan │ Communications Specialist – BA(Hons), PGCE South Hams District Council │ West Devon Borough Council Email: vicky.croughan@swdevon.gov.uk Tel: 01803 861429 l  Mobile: 07780 561740  

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]]> We are asking for expressions of interest for our new Climate Change and Biodiversity Community Board

 

The deadline for Expressions of Interest is midnight on Monday 26 October. Please share in your area and if you know of anyone who might be interested, please do get them to register with us on this link: https://bit.ly/2T8JyPS

 

Many thanks,

Vicky

 

Vicky Croughan │ Communications Specialist – BA(Hons), PGCE

South Hams District Council │ West Devon Borough Council

Email: vicky.croughan@swdevon.gov.uk

Tel: 01803 861429 l  Mobile: 07780 561740

 

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]]> July recipe https://blackawtoncommunity.com/sustainable-blackawton/july-recipe/ Sat, 20 Jun 2020 07:59:52 +0000 https://blackawtoncommunity.com/?p=46987 Lebanese cucumber soup Prep 15 mins Chilling time 1 hour Ingredients (Serves 4 – 6) 1 large cucumber 200ml single cream 100ml plain yoghurt 2 tablespoons tarragon vinegar 2 tablespoons finely chopped mint 2 cloves garlic salt and black pepper Garnish: finely chopped cocktail gherkins Sprigs of mint 18 shrimps (optional) Wash, & dry cucumber. Do not peel, grate coarsely into a bowl. Stir in cream and yoghurt. Peel and crush garlic, add to cucumber with tarragon vinegar. Season to taste, Stir in chopped mint. Chill for at least 1 hour. Serve garnished as desired.

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]]> Lebanese cucumber soup Prep 15 mins Chilling time 1 hour

Ingredients (Serves 4 – 6)

1 large cucumber 200ml single cream 100ml plain yoghurt 2 tablespoons tarragon vinegar

2 tablespoons finely chopped mint 2 cloves garlic salt and black pepper

Garnish: finely chopped cocktail gherkins Sprigs of mint 18 shrimps (optional)

Wash, & dry cucumber. Do not peel, grate coarsely into a bowl. Stir in cream and yoghurt.

Peel and crush garlic, add to cucumber with tarragon vinegar. Season to taste, Stir in chopped mint.

Chill for at least 1 hour. Serve garnished as desired.

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]]> Recycling https://blackawtoncommunity.com/sustainable-blackawton/recycling/ Sat, 20 Jun 2020 07:57:43 +0000 https://blackawtoncommunity.com/?p=46984 Recycling food packaging and the South Hams Council Currently South Hams Council only recycles plastic bottles in the clear sack along with food tins, cans, aerosols and tinfoil. It does not currently recycle the plastic food packaging (like the kind you buy strawberries in and yoghurt pots). This presents Blackawton with a problem! South Hams plans on a fuller recycling service in the Spring 2021 but until then please review details at https://www.southhams.gov.uk/article/3383/Blue-and-Clear-Recycling-Sack-Collections to ensure that South Hams collections are not spoilt. It is possible, that a bag containing any plastic food packaging may end up in landfill! Solutions? Ideally avoid plastic packaging where you can. Ideas on this eg: the Kingsbridge based enterprise lessplastic.co.uk produce great infographics on instagram / facebook on how to use less. Both Torr Quarry and Totnes Recycling will take Clean mixed plastic packaging, for example, food trays and yoghurt pots (must be washed) – black plastic food trays and cling film type packaging are not acceptable.           Totnes Recycling Centre, Totnes Recycling Centre, Babbage Road Industrial Estate,Totnes, TQ9 5JA  0345 155 1010           Torr Quarry Recycling, Centre Kingsbridge TQ9 7QQ   0345 155 1010 Recycle drop… Continue Reading Recycling

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]]> Recycling food packaging and the South Hams Council

Currently South Hams Council only recycles plastic bottles in the clear sack along with food tins, cans, aerosols and tinfoil. It does not currently recycle the plastic food packaging (like the kind you buy strawberries in and yoghurt pots). This presents Blackawton with a problem!

South Hams plans on a fuller recycling service in the Spring 2021 but until then please review details at https://www.southhams.gov.uk/article/3383/Blue-and-Clear-Recycling-Sack-Collections to ensure that South Hams collections are not spoilt. It is possible, that a bag containing any plastic food packaging may end up in landfill!

Solutions?

  • Ideally avoid plastic packaging where you can. Ideas on this eg: the Kingsbridge based enterprise lessplastic.co.uk produce great infographics on instagram / facebook on how to use less.

  • Both Torr Quarry and Totnes Recycling will take Clean mixed plastic packaging, for example, food trays and yoghurt pots (must be washed) – black plastic food trays and cling film type packaging are not acceptable.

          Totnes Recycling Centre, Totnes Recycling Centre, Babbage Road Industrial Estate,Totnes, TQ9 5JA  0345 155 1010

          Torr Quarry Recycling, Centre Kingsbridge TQ9 7QQ   0345 155 1010

  • Recycle drop off?   Sustainable Blackawton Group will pursue the idea of a central plastic food container village collection point with volunteer delivery to recycling centre. Anyone interested in helping with this please contact Laura Perry at lauranperry@gmail.com

Please remember to support our brilliant local shop who sells a selection of unpackaged products and continues to  recycle crisp packets and egg boxes.

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]]>