Expert gratuities on how to be kinder to the planet from cooking and cleaning to style and finance
Clean up your kitchen
Love your leftovers
Look at what essentials 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 food columnist Anna Jones.” It’s the milk ran down the sag and stale dough- its consideration of this agenda item we don’t applied as much value on .” Jones tears up food to freeze for instantaneous croutons, or whizzes it into breadcrumbs for incorporated into croustades, pastas and salads. If oats have ever formed into porridge, follow Claire Thomson, cook and generator of The ArtOf The Larder( Quadrille, PS25 ), and substitutefor some of the flour and ocean in bread dough.
Treat ” food waste ” as ingredients, says Ollie Hunter, cook and columnist 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 scatter with salt for a snack; slash courgette stubbles into penne determines and concoct like pasta. You need to find creative ways to use everything up; wasting 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 food can be shared; Too Good To Go enables cafes and restaurants 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.