Becoming A Zero Waste Chef
Becoming a Zero Waste Chef
The daily habits zero waste chefs rely on to reduce food and packaging waste can seem daunting to the rest of us, to say the least. But in the era of meal delivery kits and takeout culture, cooking from scratch and ensuring nothing gets wasted may indeed be self-sufficient skills that consumers are in danger of losing.
On today’s episode, Anne-Marie Bonneau, better known as The Zero Waste Chef, and I discuss cooking as a both an art form and a skill our grandparents had down to a science. Anne-Marie offers her best tips from her new book on how you and I can create less waste without overwhelm, too.
Here’s a preview of today’s episode:
[4:30] Is zero-waste in 2021 even possible?
[7:15] Anne-Marie’s motivation for listeners who don’t like cooking
[10:00] The what, how, and why behind freestyle cooking
[12:30] A discussion of fermentation (plus Anne-Marie’s secret for perfect sourdough)
[24:00] The convenience factor: Why so many of us buy instead of make despite excess cost and waste
[24:50] 5 reasons why knowing how to cook is really darn important
Resources mentioned:
* This episode is sponsored by Outrage + Optimism. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts for new episodes every Thursday.
* Want more episodes like this one? Check out #093: How (Exactly) To Cook Zero Waste Meals.
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