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Let’s get wasted: British chefs talk food waste | pebble magazine

Zero waste restaurants and root to fruit eating have one thing in common – they’re creative ways to combat food waste. We talk to the chefs behind the ideas.

From how they cook to what they don’t throw away, these three chefs are working to reduce food waste. We talk to them about how to change our kitchen habits and to get some tips on being less wasteful.

Tom Hunt, author of the The Natural Cook and owner of Poco in Bristol, lives by a root to fruit philosophy in the kitchen.

“Root to fruit was my reaction to the global food waste problem. For me it’s about eating the whole food but also really valuing it, so not wasting any part of it,” he explains. “Cheap food is detrimental to people’s health and it isn’t nourishing us. We need to realign what we value and buy the best possible ingredients, reconnect with nature, grow more and waste less.”

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Source: Let’s get wasted: British chefs talk food waste | pebble magazine

Category : Food for Life, Green Living.
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