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Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

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Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Shrimp Saute with Orzo Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

1 c uncooked orzo (rice shaped

pasta) 1 tb plus 1 teaspoon olive oil

Salt and freshly ground pepper 2 cl garlic, peeled and minced

20 lg shrimp, peeled and

deveined, tails left on 1/4 c finely chopped Italian

parsley Juice and zest of 1 lemon 1 c dry white wine

5 tb unsalted butter

1 tb capers, rinsed

1. Bring a medium saucepan of salted water to a boil. Add orzo;

cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.

2. Meanwhile, heat remaining oil in a large skillet. Add garlic;

cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 Tablespoons parsley; cook for 3 to 4 minutes. Turn and cook for 3 minutes more or until opaque. Remove from pan and keep warm.

3. Add lemon juice and wine to skillet. Bring to a boil, lower

heat and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir n butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed or orzo

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<h1>Shrimp Saute with Orzo</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>1 c uncooked orzo (rice shaped <P>pasta) 1 tb plus 1 teaspoon olive oil <P>Salt and freshly ground pepper 2 cl garlic, peeled and minced <P>20 lg shrimp, peeled and <P>deveined, tails left on 1/4 c finely chopped Italian <P>parsley Juice and zest of 1 lemon 1 c dry white wine <P>5 tb unsalted butter <P>1 tb capers, rinsed <P><P>1. Bring a medium saucepan of salted water to a boil. Add orzo; <P>cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste. <P>2. Meanwhile, heat remaining oil in a large skillet. Add garlic; <P>cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 Tablespoons parsley; cook for 3 to 4 minutes. Turn and cook for 3 minutes more or until opaque. Remove from pan and keep warm. <P>3. Add lemon juice and wine to skillet. Bring to a boil, lower <P>heat and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir n butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed or orzo <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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