Sustainable Living Trainer (CommUNITY Actions)



Salary:  £19,613 to £21,121 (Pro Rata)
Hours: 3 or 4 Days (Negotiable)
Contract: 3 year Fixed Term
Posts Available: Two

We are Middlesbrough Environment City, an independent charity that works to promote healthy and sustainable lifestyles using the ten principles of One Planet Living. We have an exciting opportunity for enthusiastic and dynamic Sustainability Living Trainers who will work alongside communities in Middlesbrough to co-produce community led activities.  The project aims to bring communities together, building social cohesion and resilience, supporting healthier lifestyles and creating sustainable change through community action.

The post holder will work as part of a team, under the CommUNITY Action Co-ordinator, to integrate CommUNITY Actions across existing MEC projects, building upon and developing existing activities and engaging with new communities, acting as the conduit to bring together innovation, skills, resource and mutual learning.  You will facilitate community conversations to gain deeper insight into aspirations and assets within communities, and will help to co-organise events, activities and networking sessions working alongside community members, in order to develop and/or progress small project ideas. Three themes will underpin the project: Food, Active Travel and Affordable Warmth.

We are looking for passionate, hard-working individuals. We ask for experience of delivering practical sessions with community groups, experience in planning and organising events and a driving licence. We also ask for a high degree of computer literacy, with knowledge of Microsoft packages including Word, Excel and Powerpoint, and excellent written and verbal communication skills alongside great organisational skills. It would be extremely advantageous if you have TAQA or PETALL qualifications, and experience in delivering nutritional programmes, walking and/or cycling programmes, community growing and/or energy advice within community settings.

As this post involves work with children and vulnerable groups, please be aware that you will be subject to a disclosure under the Disclosure and Barring Service.

We are seeking two individuals to work as Sustainable Living Trainers.

If you feel that you have the skills and attributes for this position, then we would like to hear from you.  You can find the Job Description and Person Specification, as well as the Application Form, at the bottom of this post. The programme is funded by the National Lottery through the National Lottery Community Fund.

Closing Date: 12pm on Monday 9th September 2019
Interview Date: Monday 16th September 2019

Application Form

Job Description and Person Specification

Recipe of the Month – August – Scone-Based Pizza

A vegetable pizza using a scone base

The Pizza is one of the oldest and most beloved comfort foods available to us. First referenced specifically in 997 AD, the Pizza is believed to go back even further. One early example is the Persian soldiers of the Achaemenid Empire, who baked flatbreads topped with cheese and dates on their shields.

Modern pizza itself evolved from similar dishes in Naples in the 18th or early 19th century, when tomatoes were added to create the pizza as we know it. The archetypical pizza margherita, made of tomato, basil and mozzarella, was created, or so the legend attests, by Raffaele Esposito who created it in honour of Queen Margherita as she visited the Royal Palace of Capodimonte.

From there, the pizza spread, thanks largely in part to Italian emigration across the world (Mostly the United Kingdom and United States), and continues to evolve to this day. The archetypical pizza remains as cheese on a base of tomato, layered on a bread-like dough, but from humble beginnings it has become a dish that can be created in a staggering variety of ways. From the pizza bianca which foregoes tomato sauce for olive oil, salt and herbs, to the New York-style pizza known for its huge slices, eaten folded in half, pizza has a huge number of variations. One such variation is this one: The scone-based pizza, which foregoes the traditional, bread-like pizza base for a base that is based on a baked scone.

So, why go for an admittedly less traditional pizza base? Convenience is one point: They are very quick to make. If you’re making an ordinary bread-based pizza base from scratched, you generally need to wait an hour just for the dough to rise.  These pizzas bake in just 20-40 minutes. The scone base also makes for a crispier, heartier base, and absorbs the tomato topping extraordinarily well.

Try it for yourself. Who knows? It may even replace your takeaway. It’s certainly something everybody should try at least once!


225g (8oz) Self-Raising Flour
Pinch of Salt
50g (2oz) Butter or Margarine
150ml (1/4 Pint) of Milk
4 Tbsp Passata Sauce/Tomato Puree/Pesto
8 Slices Chorizo/Pepperoni/Salami/Ham (Or any mixture of the four)
1/2 Small Red Onion, Sliced
1/2 Green Pepper, Sliced or Diced
2 Mushrooms, Thinly Sliced
2 Small Tomatoes, Sliced or Diced
4 Tablespoons Grated Mozzarella (Or Cheese of Choice)

1. Pre-heat oven to 180 degrees (Fan)/200 degrees (Conventional)/Gas Mark 6
2. Grease 2 baking sheets
3. Mix flour and salt then rub in butter or margarine. Add the milk gradually, to create a soft and pliable dough.
4. Knead lightly on a floured surface.
5. Divide into 4 balls and roll each ball into a 6 inch circle, about 1cm thick
6. Place the dough onto the greased baking sheets
7. Spread the dough with the chosen sauce topping.
8. Add your favourite toppings!
9. Sprinkle with chosen cheese.
10. Bake for 20 to 40 minutes, until the base and cheese are golden brown.

Recipe of the Month – July – Nyama Stew (Zimbabwean Beef Stew)

In Zimbabwe, this beef stew is practically a staple of the national diet. It’s a common, A warming plate of stew, served with pap/maize porridgeuncomplicated dish that is served at a number of events including during festivities, weddings and funerals. It includes a number of improvements over your standard beef stew, including garlic, all spice and curry powder.

Nyama translates to ‘meat’, but in this context refers to beef stew. It may be uncomplicated and relatively easy to make, but it packs a wonderful punch of flavour. Don’t be afraid to experiment with different vegetables, cuts of beef etc; to make the stew unique to you and your own clan!

2.5kg lean stewing beef
2 tins chopped tomatoes
3 onions, chopped
2 red peppers, chopped
Green cabbage or kale, chopped
3 cloves of garlic
1 tbsp All Spice seasoning
1 tbsp South African curry powder
2 beef stock cubes dissolved in water
Vegetable oil


  1. Brown the beef in a little oil.
  2. Add about 1tbsp of All Spice and the curry powder. Stir until the liquid reduces by half.
  3. Add the onions, peppers and garlic. Cook until softened.
  4. Add thge chopped tomatoes, cabbage and stock.
  5. Simmer until the meat is cooked and tender.
  6. Serve and enjoy!


In Zimbabwe, this hearty stew often uses every part of the animal. These are prized in Zimbabwean cuisine and, once you have tasted the beauty of ox tail, you will certainly know why! Experiment with different cuts of meat, add as many or as little as you desire, and include offal if you want.

Don’t be afraid to experiment with different vegetables either. For an African twist, try adding plantains: These close relatives of the banana are starchier but are fantastic for adding a new dimension of flavour to the stew, whilst also making it heartier.

The stew can be served on its own or with rice. Alternatively, for another African twist, serve it with pap (Maize porridge)

At A Crossroads Conference

The At A Crossroads Conference was hosted by the You’ve Got This team, from 09:30am to 3:30pm. It was hosted by the Teesside University Student Union.

The Conference hosted a number of speakers and guests from a variety of different organisations, focused on the theme of active travel and looking at how we can improve our local communities and their health by embracing active travel. A number of workshops were also hosted to help the participants create and share ideas based around active travel and helping the local community.




Paella is a Spanish, specifically Valencian, dish. Paella itself simply translates to “pan”, with Valencians using the word to describe all pans, with paellera describing the specific pan used for paella. Indeed, it is this large, steel double-handled pan which makes paella appear so inviting, particularly for large groups.

As with other recipes around the world, paella has expanded past its regional beginnings in Valencia and has become a wonderfully global dish, including a wide variety of meats (Although the classic Valencian paella only includes seafood), vegetables and other ingredients.

This recipe includes chicken and chorizo, as well as paprika, for a hearty Iberian flavour. This
dish is certainly a popular one in summer, and its flavours will take you to the sun-drenched shores of Spain. Take it to a party or share it with your family with some cold drinks on a hot summer’s evening: There’s little better in life than this!

As a last note, do not worry if a crust forms beneath the paella during cooking: This layer of toasted rice is, in fact, a delicacy! It’s referred to as socarrat in Catalan and some even consider it essential to a good paella! Just don’t let it burn!

2 cloves of garlic
1 onion
1 carrot
1/2 bunch flat leaf parsley (15g)
70g chorizo
2 chicken thighs skin of bone out
Olive oil
1 tsp sweet smoked paprika
1 red pepper
1 tbs Tomato puree
1 chicken stock cube
300g paella rice
100g frozen peas
200g frozen peeled cooked prawns
1 lemon


  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
  2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
  3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
  4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
  7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.


If you’re feeling a bit flush, adding six mussels, six clams and any extra bits of fish you can afford is only going to make it even more of a celebration.

Hearty Beats Forest School


Hearty Beats – The Project

Hearty-BEATS (Better Eating and Activity Through Schools) is a project which helps primary schools run activities promoting healthy hearts and lifestyles to pupils and their family members. This will be achieved through a variety of activities addressing healthy food within the school setting and at home, cooking skills, urban farming, physical activities, and the offer of health checks to family members.

Hearty Beats Forest School

The Hearty Beats Forest School is a service available for schools to help teachers, pupils and parents get in touch with nature. We have run these sessions in the past, and have always received positive feedback for the experience provided for everyone. Our hands on training and organised sessions will help children and teachers glean a number of skills, as well as experience a number of activities, in a friendly environment.

From fire-lighting to safely utilising tools, teachers, pupils and their parents alike can benefit from these practical sessions. It will help them to develop social skills, and will also provide a safe environment in which to meet new friends, united in common interest in the environment. All will be encouraged to explore their environment and try new things, helping to boost their confidence. The experience outdoors will also provide an avenue to boost their physical and mental health by getting in touch with the natural wonders that surround them.


You can contact either Nicky or Emily for more information. They can be reached:

By Phone

01642 579839

01642 579820

By E-mail


Hearty Beats Gardening Club

Hearty Beats – The Project

Hearty-BEATS (Better Eating and Activity Through Schools) is a project which helps primary schools run activities promoting healthy hearts and lifestyles to pupils and their family members. This will be achieved through a variety of activities addressing healthy food within the school setting and at home, cooking skills, urban farming, physical activities, and the offer of health checks to family members.

Hearty Beats – The Gardening Club

For schools with a school garden, or who are interested in helping their pupils to grow, Hearty Beats are offering a new Gardening Club. Middlesbrough Environment City are always ecstatic to see the younger generations grow in regards to the environment, and helping them to grow their own plants and vegetables is the perfect first step to fostering an interest in all things gardening.

It will help to plant the seed of knowledge within their minds, developing their understanding of nature and how their food grows. It will also provide them with a suitable and friendly environment that will help them to expand their social skills and meet new friends through a mutual interest in gardening.


You can contact either Nicky or Emily for more information. They can be reached:

By Phone

01642 579839

01642 579820

By E-mail




For an 8 inch round cake tin/loaf tin OR 2 loaf tins

8oz to10oz Plain flour

2tsp to 2.5tsp ground ginger

1tsp to 1.25tsp mixed spice

1tsp to 1.25tsp bicarbonate of soda

2oz to 2.5oz soft brown sugar

4oz to 5oz margarine

8oz to10oz golden syrup

1/4 to 1/2 pint milk

2 eggs beaten


Grease and line the required baking tin(s).

Melt the margarine, syrup and sugar together, mix well and set aside.

In mixing bowl sieve together the flour ginger, mixed spice and bicarbonate of soda.

Add the milk to the melted syrup mixture to cool slightly before adding the beaten eggs, stir well.

Add the wet mixture to the dry ingredients and mix with a whisk, (the mixture will be quite runny).

Pour the mixture into the lined cake tin and bake in a slow over at 150c, 300f or gas mark 2 for about 1 hour to 1.25 hrs



Pizza wraps are easy to make, they taste great and don’t need any additional sides as they are great on their own. For the best results make sure all the correct ingredients are prepared and you have the equipment to cook them.

Preparation time: less than 20 minutes

Cooking time: 3 to 8 minutes

Each wrap serves: Serves 1


1 wrap

2 tsp of tomato puree

1 small cup of grated cheese

plus any additional toppings:






Chilli flakes



Get a plain wrap and place on a chopping board

Add 2 tsp of tomato puree and spread it evenly across the wrap

Add a cup of grated cheese through the middle of the wrap and add any additional toppings if wanted.

Then fold the bottom of your wrap and roll it until its tightly wrapped.

Lastly put the wrap either in the over or better in the grill and leave it there for around 3-8 minutes until the outside is crisp and the inside has melted and its heated throughout.

Then it is ready to eat.