Expert gratuities on how to be kinder to the planet from cooking and cleaning to manner and finance
Clean up your kitchen
Love your leftovers
Look at what essentials you’re binning.” Chefs talk about what to do with carrot surfaces or whey from cheese, but that’s not where we need to make changes ,” says Feast food columnist Anna Jones.” It’s the milk spouted down the submerge and stale eat- its consideration of this agenda item we don’t threw as much value on .” Jones rips up eat to freeze for instantaneous croutons, or whizzes it into breadcrumbs for incorporated into croustades, pastas and salads. If oats have already been manufactured into porridge, follow Claire Thomson, chef and columnist of The ArtOf The Larder( Quadrille, PS25 ), and substitutefor some of the flour and sea in bread dough.
Treat ” food waste ” as ingredients, says Ollie Hunter, cook and author of 30 Easy WaysTo JoinThe Food Revolution( Pavilion, PS14. 99 ).” It’s easy to turn it into something else; aquafaba( chickpea liquid) can be made into a vegan mayonnaise; fry squash seeds in oil and sprinkle with salt for a snack; slouse courgette stalks into penne influences and concoct like pasta. You got to find creative ways to use everything up; consuming nutrient is down to a lack of imagination .”
Use tech for good
Apps are taking the fight to food waste. Olio connects neighbours and local retailers so surplus meat can be shared; Too Good To Go enables cafes and eateries to sell uneaten meals at reduced rates; while Farmdrop connects you with sustainable local farmers. To recycle kitchen scraps, find neighbours with a compost bin( or chickens) at sharewaste.com.