Have you ever wondered how important it is to recycle your food waste rather than send it to landfill? In this episode of 'A Spark of Science', we have the facts and the advice to help you reduce your food waste.

In this episode of Scraps we are joined by Julie Lin, Owner of Julies Kopitiam. Julie shows us how to cook Chicken Katsu Kievs.

Glasgow Science Centre’s Scraps campaign aims to highlight food waste as an issue relevant to climate change that anyone can engage with at home and empower the viewer to get creative in the kitchen

Working with Zero Waste Scotland’s ‘Love Food, Hate Waste’ campaign and some of Scotland’s most exciting and talented chefs, we are showcasing fun, quick and simple methods to reduce food waste at home.

In this episode of Scraps we are joined by Babu Bombay Street Kitchen owner & head chef, Rachna Dheer. Rachna shows us how to cook Veg Peel Bhajias & Bread Pakora with Spiced Ketchup.

Glasgow Science Centre’s Scraps campaign aims to highlight food waste as an issue relevant to climate change that anyone can engage with at home and empower the viewer to get creative in the kitchen

In this episode of Scraps we are joined by multi-award winning, and National Chef of Scotland, Gary Maclean. Gary shows us how to cook Spiced Quinoa Cakes, with a Salad & Crème Fraiche Dressing.

Next in our Climate Voices series its Julie Lin.

Julie Lin is head chef and owner of Julie’s Kopitiam. Julie’s Kopitiam on the Southside of Glasgow, which seats just sixteen diners, opened in 2017 to rave reviews following Julie’s appearance on MasterChef.

In this Climate Voices, Julie joins us to explain the biggest challenges in tackling climate change. Get involved in the discussion now by using #OurWorldOurImpact.

Welcome to the first Climate Voices video! Every week we will be featuring a new guest sharing their views on Climate Change. First up its Gary Maclean.

Gary is the first national chef of Scotland and full time Senior Chef Lecturer at City of Glasgow College. Throughout his 30-year career he has opened over 80 restaurants from scratch so it was no surprise he didn’t let the pressure get to him when he battled it out on MasterChef: The Professionals.

How is the food we eat connected to our changing climate?

From farm to plate, the production of food is an energy rich process, find out more with Celine.

Let us know what you have learned by tagging #OurWorldOurImpact.

This video is part of our Learning Lab schools programme, designed to support teaching in the classroom or at home.

Did you know we currently waste 1/3 of all food produced?

But what happens to the food we throw away?

Take a journey as we discover where our food goes when it ends up in the bin.

Let us know what you have learned by tagging #OurWorldOurImpact.

This video is part of our Learning Lab schools programme, designed to support teaching in the classroom or at home.

What is your hope for the future?

Glasgow Science Centre is bringing the climate conversation into your home, school and community through the #OurWorldOurImpact programme.

Join the discussion as we explore our five key themes together – Climate Justice, Our Planet, Food, Energy, Transport and Travel, and Our Green Futures.

⚖️ Climate Justice - Look beyond the polar caps to the people facing the effects of climate change today.

? Food - Rake through your pantry to discover how what we eat and what we throw away affects our world.