Happy Halloween!

Today, countries all over the world are celebrating Halloween! Short for All Hallow's Evening, Halloween originates from the ancient Celtic harvest festival of Samhain (pronounced sow-in.) The Celts believed that the ghosts of the dead came back to earth on 31st October to cause trouble and ruin their crops. So, they would light bonfires and wear costumes to ward them off before November 1st (All Saint's Day) when the end of the summer and harvest marked the beginning of winter. 

Two thousand years later, Halloween is now a more fun and light-hearted celebration where people dress up in scary costumes, go trick or treating and carve scary faces into pumpkins! 

We love seeing all the amazing pumpkins pop up around the capital, especially  when their orange bodies light up at night, making them look even more incredible and spooky! However, there is sadly a downside to these scary orange fruits. Every October, the UK wastes over 18,000 tonnes of pumpkin. This is mainly because the majority of pumpkins are bought just for carving - their delicious fleshy fruit is scooped out and put straight in the bin.

Grey and orange organic pumpkins

On a wider scale, one third of all supermarket food in the UK ends up in landfill. As this waste food decomposes, it creates roughly 17 million tonnes of carbon dioxide every year. Here at Wild Child HQ, we are striving to reduce our own waste. We find that shopping locally rather than going to a big supermarket, helps us buy what we need and not get tempted by the huge array of things on offer in larger shops. We buy seasonal and organic produce, which we know is a slightly more expensive way of shopping, but we ensure we use every last bit of it. And what we can't keep fresh, we freeze for a rainy day :) 

This Halloween, why not use your pumpkin flesh to create something warm and hearty, or even just roast the seeds, it's super easy: 

Roasted Pumpkin Seeds
1 medium sized pumpkin
Olive oil
- Preheat the oven to 180 degrees
- Scrape the seeds from the pumpkin, remove the strings of flesh and rinse clean
- Spread the seeds onto a baking tray and coat them evenly in olive oil  
- Put the seeds into the oven for 10 minutes or until lightly golden
- Store in an airtight container, ready for sprinkling over muesli or salads :)

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