Overview

This is the first book of its kind to present sustainable eating with a failsafe 30-way recipe plan for readers to follow and cook from. Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter endeavours to eat sustainable, desirable and delicious food. Organised into four main chapters: Zero Waste, Organic and Seasonal, 50% of Produce within 30 Miles and What is Sustainability? the straightforward meal plan covers breakfast, lunch and dinner. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato and raspberry salad and a homemade paprika bean stew, you’ll discover that maximum sustainability equals maximum flavour. The plan is packed with inspiration from international cuisines without the environmentally damaging air miles. And Ollie encourages you to stock your own store cupboard of homegrown/made ingredients like ripe tomatoes, paprika, ketchup, vinegars and oils. With an introduction outlining the globally endorsed guidelines, infographic breakdowns giving advice on how to make the most of seasonal produce, and savvy solutions for leftovers and offcuts it couldn’t be easier to eat tasty, healthy, reasonably priced meals. With Ollie’s clever, ethical approach you can care for the environment and make sustainable eating a pleasure.

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9781911641346

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Reviews

Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter makes the complex endeavor to eat sustainably easy, desirable, and delicious. --ALLTHEBEST.COM We all know that our world is changing. There is a belief that the climate is warming, as it has in the past, but now in ways that may endanger us with rising seas. Or more intense storms. Controversy rages over the extent of these changes and the causes. But, whether the changes are alarmist large or simply modest shifts, we can all do things that ease the strain on our environment and on the planet. And, for sure, we see substantial population gains that stress our planet, beginning with the need to supply more and more food. What can we do, as individuals, to help our planet, our environment and our society? We find thirty answers in 30 Ways to Join the Food Revolution. --COOKING BY THE BOOK

Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter makes the complex endeavor to eat sustainably easy, desirable, and delicious. --ALLTHEBEST.COM We all know that our world is changing. There is a belief that the climate is warming, as it has in the past, but now in ways that may endanger us with rising seas. Or more intense storms. Controversy rages over the extent of these changes and the causes. But, whether the changes are alarmist large or simply modest shifts, we can all do things that ease the strain on our environment and on the planet. And, for sure, we see substantial population gains that stress our planet, beginning with the need to supply more and more food. What can we do, as individuals, to help our planet, our environment and our society? We find thirty answers in 30 Ways to Join the Food Revolution. --COOKING BY THE BOOK

Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter makes the complex endeavor to eat sustainably easy, desirable, and delicious. -ALLTHEBEST.COM We all know that our world is changing. There is a belief that the climate is warming, as it has in the past, but now in ways that may endanger us with rising seas. Or more intense storms. Controversy rages over the extent of these changes and the causes. But, whether the changes are alarmist large or simply modest shifts, we can all do things that ease the strain on our environment and on the planet. And, for sure, we see substantial population gains that stress our planet, beginning with the need to supply more and more food. What can we do, as individuals, to help our planet, our environment and our society? We find thirty answers in 30 Ways to Join the Food Revolution. -COOKING BY THE BOOK

Author Information

Ollie Hunter was a Masterchef semi-finalist in 2013. Since then he and his wife Lauren took over The Wheatsheaf pub in Chilton Foliat and have worked in collaboration with neighbouring farm Hungerford Park to become the UK's most sustainable pub for more than 2 years (Sustainable Restaurant Authority Awards), as well as best organic, local and seasonal pub (Sawadays). Soil Association accredited as fully organic, the planetary health diet is intrinsic to everything they do and not simple implementation of the latest global guidelines. Ollie writes regularly for the Sustainable Restaurant Authority in the Telegraph and the Guardian.

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