How to have a zero waste kitchen: tips from Jamie Oliver, Tom Kerridge, Skye Gyngell and more
Restaurants have a daily battle against wasting food. We asked top chefs for their home hacks that will save you money and give your cooking a flavour boost
According to the campaigning waste charity Wrap, UK households bin 5m tonnes of edible food every year. That is 1.1m tonnes less than in 2007, a drop that, in CO2 terms, is equivalent to taking 2.2m cars off the road each year. But, clearly, there is still a lot that could be done to inspire us to use the ingredients we buy with greater diligence.
Tom Tanner, a spokesperson for the Sustainable Restaurant Association (SRA), says: “It’s all very well telling people that the average UK household throws out £700 of food each year, but it can be tough playing Ready Steady Cook at home.” The SRA is attempting to help with its new One Planet Plate recipe site, a global inventory of sustainability-focused restaurant dishes complete with recipes.
But faced with a fridge full of turning veg, the wreckage of a Sunday roast or pans of leftover rice, there is no such thing as too much inspiration. In that spirit, we asked a range of chefs who grapple with this issue daily to give us their waste-saving tips. Some are eco-conscious practitioners of nose-to-tail and root-to-fruit cooking (Silo in Brighton is Britain’s first “zero-waste” restaurant), while others are simply trying to keep costs down. Here are their household hacks, aimed at saving you a few quid and giving your cooking a flavour boost. Who said that saving the planet can’t be a win-win?
Skye Gyngell, Spring, London
Read more: www.theguardian.com