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10
21
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Still Image
A static visual representation. Examples include paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type Text to images of textual materials.
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Title
A name given to the resource
Abingdon Road flooding comparison 1894 - 2021
Description
An account of the resource
“On 14 November 1894, Oxfordshire continued to endure the worst floods for decades, with another 1.25" of rain added to an already inundated landscape. "Jackson's Oxford Journal" pointed out that one inch of rain delivers a hundred tons of water per acre, and after a few days some places were three to four feet deep in the stuff. A fortnight previously, the valleys of the Thames and Cherwell had experienced heavy downpours, then on Sunday 10 November a beautiful day terminated in a steady downpour which lasted through the night and almost all day on Monday. Port Meadow was virtually all submerged. Fine weather on Tuesday was succeeded on Wednesday by even more violent storms than before, and basements were flooded in Grandpont, Hinksey, Osney, Jericho, the Friars, and Paradise Square. By Thursday evening the water was several inches deep in Albert Street and at the corner of Clarendon and Wellington Streets, where a man was seen paddling about in a tub.”
Creator
An entity primarily responsible for making the resource
Julie Ann Godson
Rights
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Julie Ann Godson
Source
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Jackson’s Oxford Journal 1894
Subject
The topic of the resource
Science, technology and the environment
Contributor
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14 November 1894
Publisher
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Museum of Oxford
Environment
Flooding
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Still Image
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Dublin Core
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Title
A name given to the resource
Abundance Oxford
Description
An account of the resource
<a href="https://abundanceoxford.wordpress.com/"><span><span class="markg2h0d2rsi">Abundance</span></span><span> </span></a><span><a href="https://abundanceoxford.wordpress.com/">Oxford</a> is a not-for-profit community harvesting, redistributing & preserving collective.</span>
<div></div>
<div>They harvest excess fruit & veg from all over Oxford and redistribute it to community groups who want & need fruit, primarily through the Oxford Food Bank. They also organise skill-shares for the general public to preserve the rest of the fruit & care for the trees from which they came.</div>
<div></div>
<div>They meet once a month on the second Tuesday of the month in the Fir Tree pub (Iffley Road) for a meeting then social. They also share food, go foraging and harvesting, cook outside and have fun together.</div>
<div></div>
<div><span>They say: 'If you are interested in, or love to cook, preserve food, make jam, share food, meet new people, pick fruit straight from the tree, access to ecologically-grown, free fruit and veg or can’t stand food waste, then come and meet us and join in some of our events and activities</span><span>.' "<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/food-transport--buy-local-">Back to Food Sustainability Exhibition</a></span></div>
Creator
An entity primarily responsible for making the resource
Tina Eyre
Subject
The topic of the resource
Science, technology and the environment
Date
A point or period of time associated with an event in the lifecycle of the resource
2020
Contributor
An entity responsible for making contributions to the resource
Abundance Oxford
Publisher
An entity responsible for making the resource available
Museum of Oxford
Environment
Food
Sustainability
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Text
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Dublin Core
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Title
A name given to the resource
Buy local to reduce packaging
Description
An account of the resource
"During the first lockdown we were unable to get supermarket delivery slots so started to use local shops, which had started delivery services. We were immediately struck by the fabulous quality of the meat, fruit and veg etc. and by how much less packaging we were throwing away. So much so that we are going to continue to buy local."<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/food-transport--buy-local-">Back to Sustainable Food Exhibition</a>
Creator
An entity primarily responsible for making the resource
Donna Roper
Contributor
An entity responsible for making contributions to the resource
Tina Eyre
Environment
Food
Sustainability
-
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Hyperlink
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Dublin Core
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Title
A name given to the resource
Community Fridges
Description
An account of the resource
<a href="https://foodforcharities.com/">Food for Charities</a> brings food that supermarkets/wholesalers would normally throw away to charities and people in need. This is a win-win-win:<br /><br /><ul><li>It cuts down on the tonnes of perfectly good food that are thrown away every day</li>
<li>It provides fresh, healthy food to people who may not otherwise be able to afford it</li>
<li>It offers a chance to talk about how to eat healthily and cook ‘new’ foods</li>
</ul><br />Food for Charities started and supports a number of community fridges and similar projects around Oxford. See their website for further details:
<p>https://foodforcharities.com/<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/food-waste--minimise-it-">Back to Food Waste Exhibition</a><br /><br /><br /></p>
Subject
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Science, technology and the environment
Date
A point or period of time associated with an event in the lifecycle of the resource
2021
Contributor
An entity responsible for making contributions to the resource
Food for charities
Publisher
An entity responsible for making the resource available
Museum of Oxford
Environment
Food
Sustainability
-
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Still Image
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Dublin Core
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Title
A name given to the resource
Foraged mushrooms!
Description
An account of the resource
My Mum and I would get up really early on a Sunday morning in the Summer and go over the fields and pick mushrooms fresh for Dads breakfast!<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/food-production">Back to Sustainable Food Exhibition</a>
Creator
An entity primarily responsible for making the resource
Lesley Stowell
Contributor
An entity responsible for making contributions to the resource
Tina Eyre
Environment
Food
Sustainability
-
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Hyperlink
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URL
https://livewell.oxfordshire.gov.uk/Services/3095/Foraging-for-beginne
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Foraging for beginners- a course in Oxford
Description
An account of the resource
Why not take a course on foraging? A great way to obtain fresh, local, seasonal and free food!<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/food-production">Back to Sustainable Food Exhibition</a>
Creator
An entity primarily responsible for making the resource
Tina Eyre
Source
A related resource from which the described resource is derived
Oxfordshire County Council
Environment
Food
Sustainability
-
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Hyperlink
A link, or reference, to another resource on the Internet.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Good Food Oxford
Description
An account of the resource
<strong><a href="https://goodfoodoxford.org/">Good Food Oxford</a> is a network for a better food system in Oxford, working together for healthy, fair, sustainable and tasty food.</strong><br /><br /><span><span class="markpa7gab0vl">Good</span> <span class="markejmjeyrzh">Food</span> <span class="markfcxb66edw">Oxford</span> is a cross-sector local <span class="markejmjeyrzh">food</span> partnership working to transform our local <span class="markejmjeyrzh">food</span> system. The aim of <span class="markpa7gab0vl">Good</span> <span class="markejmjeyrzh">Food</span> <span class="markfcxb66edw">Oxford</span> is to identify and catalyse actions by individuals and organisations that will promote a healthy, fair, ethical and environmentally sustainable <span class="markejmjeyrzh">food</span> system in and around <span class="markfcxb66edw">Oxford</span>. They </span><span>help support the work of many organisations in and around the city to improve our </span><span class="markejmjeyrzh">food</span><span> system, to catalyse new initiatives and collaborations, and to encourage more joined-up thinking, research and policy around </span><span class="markejmjeyrzh">food</span><span> issues.</span><span> They have developed three focus areas – <span class="markpa7gab0vl">good</span> <span class="markejmjeyrzh">food</span> businesses, <span class="markpa7gab0vl">good</span> <span class="markejmjeyrzh">food</span> for all, and reducing <span class="markejmjeyrzh">food</span> waste. On their website they provide cooking resources and recipes, information on community <span class="markejmjeyrzh">food</span> services for those in need, links to local producers, and tips for reducing <span class="markejmjeyrzh">food</span> waste and eco-friendly eating. If you are looking for help obtaining healthy <span class="markejmjeyrzh">food</span>, or ways to improve the sustainability of the <span class="markejmjeyrzh">food</span> you eat, <span class="markpa7gab0vl">Good</span> <span class="markejmjeyrzh">Food</span> <span class="markfcxb66edw">Oxford</span> is an excellent place to start.<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/gallery-of-local-food-sustaina">Back to Food Sustainability Exhibition</a></span>
Creator
An entity primarily responsible for making the resource
Tina Eyre
Subject
The topic of the resource
Science, technology and the environment
Date
A point or period of time associated with an event in the lifecycle of the resource
2020
Contributor
An entity responsible for making contributions to the resource
Good Food Oxford
Publisher
An entity responsible for making the resource available
Museum of Oxford
Environment
Food
Sustainability
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Hyperlink
A link, or reference, to another resource on the Internet.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Marston Community Garden
Description
An account of the resource
Over the last year, March 2020-2021,<a href="https://www.facebook.com/MarstonCommunityGardening/"> Marston Community Garden</a> has developed to include community-owned orchards, chickens and allotments, spaces for sharing tools and produce, and woodland and wildflower areas. Fruit, vegetables and eggs are shared amongst the members and the local community. As Alistair Morris says "This is what we ALL should be trying to do!". They even have a communal electric car. <br /><br />These activities are sustainable in so many ways. Biodiversity is increased. Food is produced locally, with no packaging or transport costs. It is shared with local people to improve health and reduce financial hardship. Finally, the act of growing, giving, and receiving all increase community feeling and wellbeing. <br /><br />Heres what some of the users involved with the project had to say about it: <br /><br />Annie Tyson: "As a family, we want to grow more fruit and veg and having a raised bed at the allotment means we can have plants that wont fit in our garden at home....without taking on a full allotment.... although the boys are less pleased about the plans for a courgette plant ... the planned raspberry canes and rhubarb crowns have got their thumbs up." <br /><br />Anna Oldfield: "I love this project so much! It makes growing food really accessible and we really enjoy dropping by to always be welcomed by a friendly face, and meeting more of the local community. "We took home one of the pumpkins grown at the community garden and have enjoyed many rounds of pumpkin and chana dal soup (with more pumpkin still frozen in the freezer!) We saved the seeds which we are growing now and will hopefully harvest some more pumpkins from this autumn. "We now have our own plot near the community garden so borrow the communal tools. We also help take care of the chickens and only eat Marston eggs now. I found out I actually really enjoy cleaning out the coop (it probably helps that it’s a shared task so not too often!)" <br /><br />Anna Oldfield: "I really appreciate the fact that the community gardening is very inter generational and brings together people of all ages." <br /><br />Jane Wilson: "Court Place Farm Allotment Association is delighted to work with MCG. It has quickly expanded traditional allotments into areas that the association would have done much more slowly or not at all: a community orchard, raised starter beds, the Coop Co-op of laying chickens, hazel coppicing, wild flower areas and communal growing." <br /><br />Tessa Hennessy: "The communal tree planting which MCG has organised has been very positive and brought people together in a common cause, to increase the number of trees in Oxford. The events which MCG organises are a wonderful opportunity to make friends and share experiences and ideas." <br /><br />Jane Wilson: "Oh, and the Forest Garden which it has supported, and which is a wonder to watch." <br /><br />Helen: “It was supremely satisfying recently, having been given a pointer to the refill station outside the Marston vicarage, to walk along and refill my own bottles from your filling station, and at cost price too! Thank you so much. It was a great feeling.” <br /><br />Alistair Morris: "This is what we ALL should be trying to do..... EVERYTHING!!!! :-) :-) More resilience, more sustainability and joined up connectivity/efficiency!? The whole biosphere/ecosystem.... Veg, fruit, eggs, milk, honey, jam, pickles/preserves, chutneys and cakes!!!! :-) We now also have Marston Eco Club and Marston Energy Club...joining all the dots! :-) Mental well being godsend, and local resilience saviour! :-)"<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/sustainable-food-locally">Back to Food Sustainability exhibition</a>
Creator
An entity primarily responsible for making the resource
Tina Eyre
Subject
The topic of the resource
Science, technology and the environment
Date
A point or period of time associated with an event in the lifecycle of the resource
2020
Contributor
An entity responsible for making contributions to the resource
Marston Community Garden
Publisher
An entity responsible for making the resource available
Museum of Oxford
Environment
Food
Sustainability
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Title
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Mini interview with Sandra Ruge of Waste2Taste
Description
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<span>Waste2Taste provide affordable and ethical food, serving local people through a Community café, providing a catering service with a vision towards a vibrant, healthy and sustainable food culture, committed to reduce food waste.<br /><br />https://www.waste2taste.co.uk/<br /></span>
<p><span>Their vision is:</span><span> </span></p>
<ul><li><span>To address food waste, food poverty and homelessness. </span></li>
<li><span>The café uses food surplus as its main ingredient, and have a ‘never waste anything’ approach, creating a place for anyone and everyone.</span></li>
<li><span>The Oxford Food Bank, Ark T ,Bucksum Farm & Cultivate are supporting our venture and we hope to gain the support of other suppliers and partners who share our ethos and vision.</span></li>
<li><span>The café will provide mentoring and training opportunities to the homeless and vulnerably housed, a pathway into work. </span></li>
<li>
<p><span>Running “Cooking for Health and Wellbeing Workshops” for homeless, vulnerably housed and families experiencing poverty. </span></p>
</li>
</ul><strong>Mini interview with Sandra Ruge of Waste2Taste<br /><br />Why did you decide to make sustainability such a prominent part of your business model?</strong> <br /><br />"Because we believe in the three pillars of sustainability, Economic, environmental and social. What you choose to put on your plate can make the most powerful impact on your personal and environmental footprint. By making the right choices you can have a lighter impact on Mother Earth." <br /><br /><strong>What are the keys things that do you as a business to try to make sure you have a positive impact on the world and the environment?</strong> <br /><br />"We use what some consider Waste as our main source of ingredients. In the 4 Years we have been operating as Waste2Taste , we have been fortunate enough to work with high quality food surplus mostly provided by the amazing Oxford food Hub and grass roots businesses like Bucksum farm. We have a never waste anything approach."<br /><br /><strong>Do you have tips that people can use at home to reduce waste?</strong> <br />1 – Don’t over buy it <br />2 – Plan ahead, think about what you are cooking <br />3 – Love your freezer <br />4 – Use your leftovers <br />5- Check the use by dates on fresh food when you buy it<br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/food-waste--minimise-it-">Back to Sustainable Food Exhibition</a>
Creator
An entity primarily responsible for making the resource
Tina Eyre
Contributor
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Sandra Ruge
Waste2Taste
Subject
The topic of the resource
Science, technology and the environment
Date
A point or period of time associated with an event in the lifecycle of the resource
2021
Publisher
An entity responsible for making the resource available
Museum of Oxford
Environment
Food
Sustainability
-
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Mini-interview with Katie-Louise Herring, founder of Tribe Zero Waste
Description
An account of the resource
<strong>Tribe Zero Waste are helping Oxfordshire go plastic-free by offering fortnightly plastic-free delivery of bulk detergents, self-care products and organic food to your doorstep. <br /><br />Why did you want to get involved with minimising waste? Why is it such an important cause?</strong> <br /><br />"I’ve always naturally tried to re-use and reduce waste but what really motivated me to start making significant changes to the way I live was learning how much plastic we create each year. I was horrified to learn that every piece of plastic created still exists and that we’re creating more and more plastic each year. Seeing the line on the graph soaring upwards indicating that we’ll be drowning in the stuff in my lifetime was enough to make me ban single use plastic-from my life. Once I started making changes it was clear other people were looking to do the same. I helped set up some detergent refills in my local community centre and soon realised there was a demand for food refills too, That’s when my personal zero-waste journey became my business. I feel that minimising waste is not just something for governments and corporations to focus on its something each individual can play a part in, making a difference to our planet thriving in the future and that’s why it's an important cause to me."<br /><br /><strong>What are the keys things that do you as a business to try to make sure you have a positive impact on the world and the environment?</strong> <br /><br />"As a business I’ve tried to keep as small and low impact as is possible. I plan our delivery routes to reduce co2 and will hopefully be getting an electric van in the coming months. When we do have to package things we make sure to use easily recyclable items or reusable tubs. In fact our re-usable tubs are old ice-cream tubs which were surplus from a local farmshop and were destined for landfill. Where possible I look to get second hand items and equipment. Our storeroom shelving has all come to us second hand. I also prioritise stocking organic produce which ensures it’s produced in a way which helps the natural environment rather than taking away from it."<br /><br /><strong>Do you have tips that people can use at home to reduce waste? What do you think are the barriers we need to overcome to make this easier for people?</strong><br /><br />"The best way to start reducing waste it to take it one step at a time. Picking one item to swap or thing to change a month is a good way to make sustainable changes. One of my first steps was swapping from disposable cups and water bottles to re-usable ones. It may take a while to aways remember it but once you do form the habit it’s simple to maintain. Pick the easy changes first and you’ll soon build momentum and the confidence to tackle the bigger changes. It almost becomes addictive and once you start cutting things out or swapping them you’ll be looking at ways to do it more. It is still hard to go shopping and find all products without plastic, especially if your only option locally is a supermarket but this is something I’m hoping to tackle with the services we offer at Tribe Zero-Waste."<br /><br />Katie-Louise Herring, founder of Tribe Zero Waste <br /><br /><a href="http://www.tribezerowaste.co.uk">www.tribezerowaste.co.uk</a><br /><br /><a href="https://museumofoxford.omeka.net/exhibits/show/eating-sustainably-in-oxford/food-waste--minimise-it-">Back to Food Waste Exhibition</a>
Creator
An entity primarily responsible for making the resource
Tina Eyre
Subject
The topic of the resource
Science, technology and the environment
Date
A point or period of time associated with an event in the lifecycle of the resource
2021
Contributor
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Tribe Zero Waste
Publisher
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Museum of Oxford
Environment
Food
Sustainability