Sustainable Kitchen: Projects, tips and advice to shop, cook and eat in a more eco-conscious way: Volume 5

Sustainable Kitchen is a positive, practical handbook on how to shop, cook and eat in an ecologically sustainable way.

Founders of the Sustainable Food Story, Abi and Sadhbh, have put together tips and step-by-step projects on how to adapt your kitchen habits to a more eco-friendly way of life.

Whether you are unsure about the best places to shop, what to do with your leftover lemons or how best to clean your kitchen without impacting the environment, Sustainable Kitchen is the complete guide to changing the way you think about food and the kitchen, in a way that is healthier for you and healthier for the planet.

Having a sustainable approach to your kitchen will help you save money, connect to your community and produce better food, all whilst being kind to the planet.

With small changes to make those choices easier, and a few recipes along the way to help battle food waste, here areseveral achievable ways to start making a difference.
 

Sadhbh Moore and Abi Aspen Glencross are founders of The Sustainable Food Story, a roving supperclub that travels around the world, exploring the origins of food and discussing where it comes from and how we can eat better for our health and the planet. In 2019 they won a Women in Food award at Sustain’s Urban Food Awards, and were nominated for a YBF (Young British Foodie) award.

Sadhbh Moore is an eco-chef, nutritionist and sustainable food activist. She has an MA in Sustainable Development from the University of St Andrews, and an MSc in Nutrition for Global Health from the London School of Hygiene and Tropical Medicine. Her initiation into environmental campaigning was working for Greenpeace on the Save the Arctic campaign. Since 2014, she has worked for a range of environmental, youth and food sustainability NGOs, including Global Generation, Julie’s Bicycle and Eat Club. In pursuit of her passion for challenges and learning, she most recently worked in polar food operations for the British Antarctic Survey in Antarctica.

Abi Aspen Glencross is a farmer, scientist and environmental entrepreneur. With a MEng in Chemical Engineering, she started her food systems career as a cellular agricultural scientist before swapping lab-grown meat for fields of wheat in 2017, the same year TSFS was born. Upon leaving the lab she volunteered for a few months at Blue Hill and the Stone Barns Center, mostly in the fields but also in the bakery, before returning back to the UK. She now works as a part-time farmer at Duchess Farms – a regenerative collaborative farm in Hertfordshire. After crowdfunding for a milling system in 2020, she now runs milling operations at Duchess. In her most recent endeavour to bridge the world of biotech and farming, she has recently co-founded a start-up as CTO, upcycling agricultural by-products and forgotten crops into next generation proteins. In the down season she sometimes pops up as the guest editor of Sustain’s Jellied Eel magazine.