Expert tips on how to be kinder to the planet from cooking and scavenging to fashion and finance
Clean up your kitchen
Love your leftovers
Look at what essentials you’re binning.” Chefs talk about what to do with carrot crests or whey from cheese, but that’s not where we need to make changes ,” says Feast nutrient novelist Anna Jones.” It’s the milk moved down the subside and stale dough- the items we don’t placed as much value on .” Jones weepings up dough to freeze for instantaneous croutons, or whizzes it into breadcrumbs for incorporated into croustades, pastas and salads. If oats have ever done into porridge, follow Claire Thomson, cook and scribe of The ArtOf The Larder( Quadrille, PS25 ), and substitutefor some of the flour and irrigate in dough dough.
Treat ” food waste ” as ingredients, says Ollie Hunter, chef and writer of 30 Easy WaysTo JoinThe Food Revolution( Pavilion, PS14. 99 ).” It’s easy to turn it into something else; aquafaba( chickpea sea) can be made into a vegan mayonnaise; fry squash seeds in lubricant and scatter with salt for a snack; slashed courgette husks into penne determines and concoct like pasta. You need to find creative ways to use everything up; squandering food 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 nutrient can be shared; Too Good To Go enables cafes and restaurants to sell uneaten dinners 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.