Expert tips on how to be kinder to the planet from cooking and cleaning to mode and finance
Clean up your kitchen
Love your leftovers
Look at what essentials you’re binning.” Chefs talk about what to do with carrot crowns or whey from cheese, but that’s not where we need to make changes ,” says Feast food novelist Anna Jones.” It’s the milk ran down the submerge and stale dough- its consideration of this agenda item we don’t made as much value on .” Jones rips up bread to freeze for instant croutons, or whizzes it into breadcrumbs for adding to croustades, pastas and salads. If oats have ever stimulated into porridge, follow Claire Thomson, chef and author of The ArtOf The Larder( Quadrille, PS25 ), and substitutefor some of the flour and liquid in food 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 oil and disperse with salt for a snack; gash 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 neighbourhood retailers so surplus nutrient can be shared; Too Good To Go enables coffeehouses and restaurants 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.