It's Beetroot season!

Month: March 2021

The humble beetroot is coming into season and has a great number of nutritional benefits making it a superhero of the vegetable world.

It has scientifically been linked to lowering blood pressure through vasodilation, contains anti-inflammatory betalains and is a great source of dietary fibre.

As if these potential health benefits weren’t enough, beetroot is a versatile veg that can be juiced, steamed, roasted and pickled.  Even the leaves of the beetroot plant can be eaten and somewhat resemble spinach so there is no waste from this marvelous plant.  Our personal favourite is combining cooked beetroot with some thick creamy yogurt for a delicious and colourful dip.

Beetroots are awesome – this copy can be used to support the image and breakup the page

You can even use your beetroot to keep the children entertained with some messy fun as the water from boiled beetroot makes a great natural dye for fabrics and can result in some wonderfully creative garments with a completely safe, non-toxic colour.  We don’t promise you wont all end up with pink hands.

Why eat local?

Month: March 2021

Long headline to turn your visitors into users

Let’s start with the obvious, that food grown locally will have spent less time travelling the world and therefore be fresher than its international counterparts. If you buy a tomato that has been grown locally there is less chance that it was picked unripe and has spent its last couple of weeks turning red while travelling the high seas.

By eating local produce, you will also be eating seasonally and getting the best and most nutritious foods when they are naturally ripe. Whilst this is good for your nutrition it is also great for the environment as eating seasonally can help in protecting our soils and UK soil stores approximately 10 billion tonnes of carbon!

Finally, by eating local produce you are literally investing in your local community. If you buy and eat food from local producers, the money you spend goes straight into the local economy and keeps them producing great tasting food for you and your family.

The food chain's plastic dilemma

The food chain's plastic dilemma

Long headline to turn your visitors into users

There is so much to talk about with plastic! It is a topic that has been receiving much needed attention, particularly highlighted in the public mind through David Attenborough’s spotlight on the lasting impact of plastics.


Many plastics do not decompose which means they can last centuries in landfill or worse still, end up in the natural environment where we see the devastating impact on the creatures that inhabit them. As plastics degrade overtime they turn into ‘microplastics’ which are pieces of plastic smaller than 5 millimetres. It then fragments down into the even smaller ‘nanoplastics’ – these are no longer visible to the naked eye. This means that plastic is everywhere – from the food we eat, to the water we drink to the air that we breathe

At trove we work to understand the use of plastics across the food supply chain and working with our supplier partners on how each individual business can help to address the challenge. We believe in the power of the collective to make change. Trove are proud to represent SME food retailer businesses, but we also know it can be overwhelming for them to keep up with the regulations and standards that are coming out. These are great commitments to make, but big business will always have an advantage because they can hire in specialist teams to work specifically on sustainability strategies to meet these goals. At Trove we provide that central support to our independent businesses. We keep up to date with the standards and expectations of businesses and we provide our partners with the tools to contribute to these ambition climate change targets.


One of the biggest areas to tackle is food packaging. It is estimated that the FIVE MILLION TONNES of plastic is used every year which is the equivalent of 50,000 passenger aeroplanes! Of which nearly HALF is in the form of packaging, yet only 9% of plastics have been recycled. In the food industry we know that plastic has had advantages including contributing to food safety and hygiene. It has also helped reduce packaging weight in transit and thereby reducing energy and emissions that would be generated by using alternative materials. However, it is clear that with the filtration of plastics into the environment, and micro and nano plastics getting into the food chain, that we need to find alternatives. We will be regularly updating our blog as we go through our journey to ideally remove the use of plastics across our food chain….