Expert tips-off on how to be kinder to the planet from cooking and cleaning to manner and finance
Clean up your kitchen
Love your leftovers
Look at what basics 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 writer Anna Jones.” It’s the milk ran down the settle and stale eat- the items we don’t made as much value on .” Jones weepings up eat to freeze for instant croutons, or whizzes it into breadcrumbs for incorporated into croustades, pastas and salads. If oats have ever stimulated into porridge, follow Claire Thomson, cook and columnist of The ArtOf The Larder( Quadrille, PS25 ), and substitutefor some of the flour and sea in dough dough.
Treat ” food waste ” as ingredients, says Ollie Hunter, cook and generator of 30 Easy WaysTo JoinThe Food Revolution( Pavilion, PS14. 99 ).” It’s easy to turn it into something else; aquafaba( chickpea irrigate) can be made into a vegan mayonnaise; fry squash seeds in petroleum and disperse with salt for a snack; piece courgette stalkings into penne shapes and cook 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 neighbourhood retailers so surplus meat can be shared; Too Good To Go enables cafes and restaurants to sell uneaten meals 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.