Expert gratuities on how to be kinder to the planet from cooking and scavenging to pattern and finance
Clean up your kitchen
Love your leftovers
Look at what basics you’re binning.” Chefs talk about what to do with carrot pinnacles or whey from cheese, but that’s not where we need to make changes ,” says Feast meat columnist Anna Jones.” It’s the milk ran down the settle and stale bread- its consideration of this agenda item we don’t put as much value on .” Jones snaps up food to freeze for instantaneous croutons, or whizzes it into breadcrumbs for adding to croustades, pastas and salads. If oats have ever constituted into porridge, follow Claire Thomson, chef and writer 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, chef and author of 30 Easy WaysTo JoinThe Food Revolution( Pavilion, PS14. 99 ).” It’s easy to turn it into something else; aquafaba( chickpea water) can be made into a vegan mayonnaise; fry squash seeds in lubricant and sprinkle with salt for a snack; slashed courgette stems into penne determines and cook like pasta. You need to find creative ways to use everything up; consuming meat is down to a lack of imagination .”
Use tech for good
Apps are taking the fight to food waste. Olio connects neighbours and neighbourhood retailers so surplus nutrient can be shared; Too Good To Go enables coffeehouses and eateries to sell uneaten banquets 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.