5 simple tips for sustainable cooking
From making locally produced sausages to running a campaign agency for food and sustainability: Samuel Levie is committed to a better food system in all kinds of ways. Here, he gives you five tips on how you can make your own kitchen (a little) more sustainable.
1. More greens
“Let’s start with the simplest thing: eat more vegetables and less meat. And if you do eat meat: choose better meat. At home, we hardly ever eat meat, but when we do, we make it really special.”
2. Cook with leftovers
“Cook with what you already have at home. So empty your fridge before you go grocery shopping again.”
3. If you measure, you know
“Following on from that: think beforehand about how much you or you all eat. Many people cook far too much. They throw half a pack of rice into the pan and only then realize that it was enough for eight people instead of two. Weighing portions per person beforehand saves a lot of waste.”
4. Lids
“Keep the lids on your pans; it saves a lot of gas. Lids retain the heat; otherwise it all evaporates. Such a waste.”
5. Seasonality
“You hear this one often too, of course: cook with the seasons. As far as I’m concerned, we’re really doing something wrong when we buy green beans from Kenya and asparagus from Peru. I understand tropical fruit; we never have those here ourselves, so you can’t do anything but bring them in from far away. But products that we normally have here, which now have to come from the other side of the world because they’re temporarily out of season? No.”
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