Chef Finn Ni Fhaolain's tips for a sustainable kitchen
is a marine scientist, chef and author of best selling cook book, Finn's World. Last year she received a McKenna Award for Milish the zero waste gluten-free business that she created. So who better to advise us on sustainable cooking...
These are strange times and unless you’re in a front line job, for many of us working from home is the new norm or work may even be on hold. A very interesting side effect is that we’re face to face with our true waste for the first time. All across Ireland we’re seeing a massive spike in household waste. While many would be horrified by this, I think its a blessing in disguise. All our meals are being produced at home, there’s no takeaway coffee or dinners. We are seeing the waste that comes from each meal. Something that’s hidden from us when we’re purchasing in cafes and restaurants or when we throw out packaging at the office.
