Greencuisine
Greencuisine runs food and health courses, programmes and retreats for individuals and organisations. Through experiential learning Greencuisine helps to bring insight to the relationship between how we grow, harvest, distribute, buy, prepare and eat our food and the health of individuals, communities and the planet. All participants prepare their meals together in the kitchen, many dishes are prepared using the culinary knowledge of our ancestors and the food wisdoms of indigenous and non-industrialised people. Greencuisine promotes sustainable agriculture because it works in harmony with nature to create a healthy soil that is able to support life.
Ethical and Environmental Policy
We source all our food ethically and responsibly. All our food is organic. We wild gather from our local environment. We compost all our food waste, we recycle and reuse building materials, tin, paper, card and glass. Our electricity is supplied by ecotricity. All our cotton sheets in the bedrooms are organic. We only use environmentally safe cleaning materials.
Daphne Lambert has been a chef for over 30 years many of which were spent running her organic restaurant on the Welsh borders. Daphne is committed to climate friendly farming and was a trustee of the Soil Association for 9 years. Today she is a trustee of a foundation school in Hereford and is the founder member of the Greencuisine Trust, an educational food charity.
Greencuisine is listed in the following categories
Education & Training / Courses & TrainingHealth & Body / Womens Health
Education & Training / Venues
