FREE South Asian-inspired dishes are to be served at the upcoming TRNSMT festival at Glasgow Green in a bid to highlight the benefits of tinned food.
TV chef Julie Lin will serve up the food at the quirky pop-up restaurant, Julie’s Can-teen, to showcase tinned food as being affordable, versatile, and better for the environment thanks to their recyclability and long shelf-life.
Encouraging TRNSMT fans to tune into tins, the Can-teen menu will feature a set of South Asian-inspired dishes that include:
- Honey & soy glazed spam bao buns with pineapple & pickled cucumber
- Thai-inspired fishcakes with a charred apricot sriracha dip
- Saag curry with chickpeas, spinach and paratha
Julie Lin said, “Conversations about climate change touch every aspect of our lives, and the food we eat is no exception. I’m buzzing to be bringing my trusty Can-teen to TRNSMT, encouraging festival fans to do their bit for the planet by adding tinned food to the mix at home and away.
“Like our Scotland-wide tour earlier this year, the Can-teen promises to be a sell-out; so be quick! Come and see us and fill your festival boots with delicious, tinned delights.”
Jamie Fleming, food systems communications partner at Zero Waste Scotland, added, “We can reduce the impacts of climate change by consuming responsibly, and this is especially true when it comes to food. Tins are convenient and can be easily recycled; that makes them a win-win for both cutting food waste and avoiding sending unnecessary packaging to landfill.
“We’re delighted to be sharing that knowledge – as well as some top-notch recipes – with festival-goers at TRNSMT, helping everyone live their best sustainable lifestyle when it comes to the food we love.”
TRNSMT’S senior sustainability co-ordinator, Kevin Mackay, commented, “We want everyone who comes to the festival to feel inspired to create positive change and recognise that it only takes a few small changes to reduce our impact on the planet. What better way to play your part than to enjoy amazing food cooked up by one of the country’s top chefs and discover the versatility of canned goods. We’re absolutely buzzing to welcome the Can-teen and Julie into TRNSMT this year.”
