Expert gratuities on how to be kinder to the planet from cooking and scavenging to fad and finance
Clean up your kitchen
Love your leftovers
Look at what basics 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 meat columnist Anna Jones.” It’s the milk ran down the subside and stale eat- its consideration of this agenda item we don’t made as much value on .” Jones rends up food to freeze for instant croutons, or whizzes it into breadcrumbs for adding to croustades, pastas and salads. If oats have ever formed into porridge, follow Claire Thomson, cook and columnist 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 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 petroleum and spray with salt for a snack; slashed courgette straws into penne chassis and cook like pasta. You need to find creative ways to use everything up; wasting 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 food can be shared; Too Good To Go enables cafes and eateries 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.