Music fans hitting TRNSMT this weekend can enjoy going green thanks to TV chef Julie Lin, who will be serving up some delicious free scran made from tinned food.
Quirky pop-up restaurant, ‘Julie’s Can-teen’, will pitch up at the festival on Saturday, July 8 and Sunday, July 9, serving from 12 pm to 5 pm.
The popular chef will offer festival goers a much-needed refuel during a packed weekend of live music as she headlines tinned food as affordable, versatile and better for the environment.
That’s because tins are infinitely recyclable and have a long shelf-life, so households have longer to use them which reduces the chance of food being thrown away due to being out of date.
Food waste is disproportionately bad for the climate and is responsible for a whopping 30% of the carbon footprint of Scotland’s household waste. That makes wasting food one of the worst things we can do in terms of climate change.
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Encouraging TRNSMT fans to tune into tins, the Can-teen menu will feature a crowd-pleasing 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
Lifting the lid on the Can-teen’s TRNSMT appearance, chef Julie Lin confirmed that all dishes will be free and available until they run out, adding that fans better get their quick, she 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.”
TRNSMT’S senior sustainability co-ordinator, Kevin Mackay said: “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.”
