Members of our Alyth Green Team are being asked to take one of these eight topics and create a poster that they will be with on the day to explain the issues that we are considering for our long term green kiddushness:
- Research and label the origin of our regular Kiddush food – eg when we serve herring and fish balls where do they come from, are they marine stewardship council protected etc
- Couple of choices of different things for Kiddush due to known environmental issues – so we will replace sugar snap peas from Kenya and baby corn from Thailand with local produce, but also recognizing the importance of these crops in their economies.
- Labelling our lack of use of disposable crockery and glasses – this has been an Alyth choice for a decade – we have glass plates and cups
- The question of paper plates vs washing up – we do make paper plates available which are sometimes recyclable. We would plan on the green Kiddush to use half paper and half glass and inform the community of the cost of running the washing machine vs the environmental degradation from the paper plates
- Local suppliers – we will highlight the foods that are made locally with less than 500 metres of food mileage such as the Challah and pastries
- Recycling the tubs from Hoffmans – our salads supplier provides houmous, chopped herring and egg mayonnaise in recyclable plastic tubs. We buy in small long life tubs to reduce wastage. We will research this as to how environmentally sensible this strategy is.
- Food composting and our child shape compost bins – There is some wastage sometimes from Kiddushim, most is then consumed at the Cheder the next day but that which is not is not composted at the moment. Could this be done?
- Reduction of fish content – we think that the most environmentally unfriendly aspect of our Kiddush is the fish content. We have reduced it substantially in recent years but is this actually the case and should we reduce it further?
We hope that this will be helpful.