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This article first appeared in our COP28 issue of My Green Pod Magazine, published 30 November 2023. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox
Main image: The landscapes, made by artist Nathan Wyburn from organic produce, took 48 hours to craft
Have you ever seen a piece of art that looked good enough to eat?
Yeo Valley Organic has collaborated with Wales-based artist Nathan Wyburn to recreate some of the UK’s best-loved landscapes – including Avon Gorge with the iconic Clifton Suspension Bridge, Ribblehead Viaduct, Giant’s Causeway and Stonehenge – to celebrate the delicious organic food it produces.
Working from his studio in Cardiff, Nathan created four tasteful ‘paintings’ from Yeo Valley Organic products.
Fresh organic strawberries, beetroot, leeks, broccoli and kale are just some of the products Nathan selected to celebrate great taste and UK food provenance.
‘I like to bring people closer to the natural world through my work and relished the opportunity to take up this unique challenge’, Nathan said. ‘I used to visit Avon Gorge as a child and was always in awe of the amazing natural landscape, so it was a really fun process thinking about how I could bring that to life through local products.’
Nathan’s rise to fame began when he appeared on Britain’s Got Talent; he reached the semi-final and has since made a name for himself creating artwork using ‘paints’ like marmite, biscuits and coffee.
The landscapes were commissioned after a poll of 2,000 Brits found almost half (49%) prefer to select products grown in the UK over those flown in from overseas, while 45% like to support local farmers whenever possible.
The research also revealed that 41% of people enjoy their food more when they know where it came from, yet only one in four can name the area where the produce in their weekly shop is grown.
Yeo Valley Organic does not like waste, which is why Chef Ali Pumfrey was on hand to repurpose the landscape ingredients into deliciously simple recipes, including crunchy yoghurt bark and hearty vegetable soup.
Unused ingredients were also donated to a local Scouts group and food charity City Harvest, helping to deliver 143 meals to families in need across the country.
‘Delicious is at the heart of everything we do at Yeo Valley Organic, which is why we have so much love for our land and the beautiful, nutritious food it gives us’, Ali explained. ‘We hope the landscapes we’ve created inspire people to support homegrown organic farming, to help keep our landscapes natural and allow our produce to be the best it can be.’
Yeo Valley celebrates organic farming and marks its 25th year with 70m cow artwork made from manure.
Paul Collins, executive chef and food ambassador at Yeo Valley Organic, shares his top 5 tips for reducing food waste.
Yeo Valley Organic’s Tim Mead explains why one of the answers to our climate crisis could be right under our feet.
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