Use to garnish pies, in risottos and soups wear gloves to avoid stings and wash thoroughly in salted water. вЂњYouвЂ™re getting into the countryside, engaging with nature and the community, and finding food that has a different flavour.вЂќ Start with herbs, grasses, berries, wild garlic and, a favourite of HunterвЂ™s, nettles (вЂњTheyвЂ™re so underratedвЂќ). вЂњForaging solves many problems,вЂќ Hunter says. The nutritional value of fruit and veg lasts for only a short time, adds Gyngell, so how far your food has travelled matters. вЂњItвЂ™s an achievable figure,вЂќ he says, especially when producers, such as HodmedodвЂ™s in Suffolk, are reviving homegrown pulses including British lentils, quinoa, carlin peas and fava beans (which Hunter ferments to turn into miso and soy sauce). Hunter subscribes to buying 50% of food grown within 30 miles of where you live. The shorter the food chain, the less waste created before it reaches your kitchen.

To recycle kitchen scraps, find neighbours with a compost bin (or chickens) at. Olio connects neighbours and local retailers so surplus food 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.

You need to find creative ways to use everything up wasting food is down to a lack of imagination.вЂќДЄpps are taking the fight to food waste. вЂњItвЂ™s easy to turn it into something else aquafaba (chickpea water) can be made into a vegan mayonnaise fry squash seeds in oil and sprinkle with salt for a snack cut courgette stalks into penne shapes and cook like pasta.

Treat вЂњfood wasteвЂќ as ingredients, says Ollie Hunter, chef and author of 30 Easy Ways To Join The Food Revolution (Pavilion, ВЈ14.99). If oats have already been made into porridge, follow Claire Thomson, chef and author of The Art Of The Larder (Quadrille, ВЈ25), and substitute for some of the flour and water in bread dough. вЂњItвЂ™s the milk poured down the sink and stale bread вЂ“ the items we donвЂ™t put as much value on.вЂќ Jones tears up bread to freeze for instant croutons, or whizzes it into breadcrumbs for adding to croustades, pastas and salads. вЂњChefs talk about what to do with carrot tops or whey from cheese, but thatвЂ™s not where we need to make changes,вЂќ says Feast food writer Anna Jones.

Green world refrigerator parts