Expert gratuities on how to be kinder to the planet from cooking and scavenging to way and finance
Clean up your kitchen
Love your leftovers
Look at what basics you’re binning.” Chefs talk about what to do with carrot tops or whey from cheese, but that’s not where we need to make changes ,” says Feast nutrient writer Anna Jones.” It’s the milk spouted down the sag and stale eat- the items we don’t set as much value on .” Jones snaps up food to freeze for instant croutons, or whizzes it into breadcrumbs for is in addition to croustades, pastas and salads. If oats have already been stimulated into porridge, follow Claire Thomson, chef and columnist of The ArtOf The Larder( Quadrille, PS25 ), and substitutefor some of the flour and ocean in food 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 spray with salt for a snack; piece courgette straws into penne figures and concoct like pasta. You got to find creative ways to use everything up; consuming 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 meat can be shared; Too Good To Go enables cafes and eateries to sell uneaten snacks 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.