Here in the UK, we waste way more food than we realise. Most of us really are spoilt for choice – but we can still avoid being spoiled rotten by using up every last bit of what we buy.
Here, five Cardiff chefs to share their top tips for cutting waste by creating #FlungTogetherFood at home.
By now, most of us know that we should be trying to fly less. Travelling by aeroplane accounts for 2% of total global greenhouse gas emissions, and those 39.4 million annual flights pump out toxic nitrogen oxide, cancer-causing exhaust particulates and carbon dioxide; the latter of which absorbs heat and re-emits it back to earth.
But for most people – with beloved friends and family often spread across the globe – completely quitting on flying is unlikely to be an option. So what can we do to reduce the impact of our aviation travel?
It’s a sad fact that beneath the sparkle and glitter, Christmas can be an exceptionally wasteful time of year. From the hundreds of miles of wrapping paper discarded after Christmas morning, to the thousands of throwaway stocking fillers wrapped in single-use plastic, the waste created during the season of goodwill is enough to make anyone wince.
But there is an easy way for food & drink lovers to skip the eco-guilt that comes with splurging on unnecessary gifts whilst also helping support their local food and drink producers and indie restauranteurs.
Last night, at a star-studded ceremony in East London, Deri Reed was crowned ‘Chef of the Year’ at the Sustainable Restaurant Association’s 2019 Food Made Good awards. Since 2012, the awards have been the shop window for pioneering sustainability progress in the hospitality industry, and a celebration of successful initiatives and innovative ideas.