Page 47 - Food Studies

Pasta: I will use locally produced flour that is organic , bought from the
local shop. I will only use organic free range eggs both of these
ingredients will be sourced locally, (farm) no need for any extra fancy
packaging. The eggs will be free range. Any le�over pasta I would use for
dishes such as ravioli or Spaghe� Bolognese.

Cheese: I will only use organic locally produce cheese so that there is no
need for imports, it reduces carbon foot print. There will be no need for
extra packaging. With the le�over cheese, I can freeze it, place into a
tub and later sprinkle it on top of Spaghe� Bolognese, toast or
homemade pizza.