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The main topics to consider about the whole home catering malarkey are appliances, the food we eat, the way we cook, the way we clean and the waste we produce. There are also sustainability issues concerning all the stuff we use, but these can be addressed in two ways: buy recycled or second-hand goods where possible and ALWAYS ensure new, virgin products come from sustainable and legal sources. As ever, try and buy less stuff.
Food is considered in detail under Food & Drink, but the potted version is: eat less and eat better quality.
Appliances are considered in detail under Appliances & Electrical, but the potted version is: when replacing appliances, get ‘A’ or ‘AAA’ or ‘A++’ rated ones. For cookers, it is best to use a gas oven and electrical induction hob.
Ditto cleaning materials under, believe it or not, Cleaning. Again, the basic idea is to use either eco-cleaners or make your own: a lot can be done with vinegar, lemon, soda crystals (bicarbonate of soda) and lavender oil.
Cooking
If you can, try to use the microwave more often, especially for small items and for heating up ready-meals etc. They are also great for boiling veggies (covered bowl, dribble of water, couple of minutes). Where possible, turn the microwave off at the wall when not in use, as the standby power consumption soon mounts up.
When you can, keep the lids on saucepans. With a bit of practice it’s possible to turn the power down at just the right moment so that nothing boils over. Apparently. For those of you with electric hobs, it is better to boil water in the kettle first, rather than starting with cold water in the pan. Whilst we are on the subject of kettles, try to keep the limescale off the elements as this seriously reduces efficiency.
Using a pressure cooker is also an energy-saving measure and reduces cooking time, but it does take a bit of getting used to. My experience of pressure cooking is that everything comes out like ratatouille, but that may be because the only pressure cooked food I have had is ratatouille (it was too long ago to be certain on that point).
Another energy-saving habit is to turn the oven off 10 minutes before the end of the cooking time, so that the residual heat can finish the job off. Try cooking other things in the same heat, either at the bottom of the oven during the main cooking or after the main dish has been taken out.
One thing to try is the old use-everything-for-something-else approach of our foremothers. Don’t throw things away, but make something else out of them. Conservation of flavours is a great thing, I always think. Try roasting a joint one day, having the meat as stir fry and risotto for the next couple and boil the bones for soup on the fourth. Everything left over from the first three meals can go in the soup as well, so it’s souper efficient! Tasty too.
Of course, doing the same thing vegetarian style is even better. We carnivores cause a lot more problems for the planet than our more ethically fed brethren.
I’m sure there are lots of other handy hints for green cookery (other than salad), but I am far from being a master chef so will say no more. A smorgasbord of ideas are sure to be available in the forum, so follow the link for a taste sensation.
Cleaning
Assuming that we are fully stocked-up with planet-friendly products, what cleaning methods should we use? Well, for a start try not to run water down the drain without using it. This takes a change in mindset, but can become second nature. For instance, don’t wait for the hot water to become scalding hot before mixing it with cold water to cool it down again: use it to wash things while it’s getting ready, or fill a jug to water the plants etc. If you are only washing up a few items, try washing them in a small amount of water then rinsing them off together.
Dishwashers are great and generally more efficient than doing it by hand, but they should only be put on once they are full. The eco setting also saves a lot of energy and is perfectly adequate for all but the dirtiest jobs. It is also quite a good idea to turn down the drying cycle and let things drip dry a bit.
That’s about all the enthusiasm I can muster to talk about cleaning methods. If you really want to chat washing-up, try the forum.
Oh, one more thing: remember to keep fridges and freezers clean and defrosted. Also, leave food to cool down before putting it in the fridge or it will just heat the fridge up and waste energy.
Waste
The main thing about waste is that there is too much of it. Always will be, as any waste is by definition ‘a waste’. However, there are some simple things to do to reduce the amount and perniciousness of the waste we produce.
Firstly, try and reduce the amount of packaging you get through. This may involve changing habits a bit, as the standard supermarket fare seems to be packaged to cope with a direct attack by Al Kayeda. The specialist counters within supermarkets are better than their off-the-shelf stuff, but the best is to shop locally or get a veg box delivered. Cooking from fresh produces a lot less waste than eating ready-meals, and it will also prove both tastier and a lot healthier once you get the hang of it.
Secondly, we should use more of the food we buy. Unbelievably, it is reckoned that one third of all food bought in the UK is thrown away rather than eaten, so don’t just leave it in the fridge to go limp and mouldy. When you are preparing food, don’t just use the very most tenderest, juiciest, itty-bitty centre parts of vegetables, but try actually washing the outside bits and cutting them up to cook as well. If they are badly gnarled, try using them in pies, soups and roasts. The bits that really can’t be used should be composted rather than binned. If you have a garden, the plastic compost bins on the market can take a surprising amount of green waste without filling up. They also have almost no smell, as long as you remember to leave the bottom open so all the nasty fluids can drain away. Don’t worry about the fluids being polluting, as they are like aqua vitae to plants.
A useful product for handling waste is a stackable or compartment bin. These have separate areas for recyclables, compost and rubbish, which makes it easier to do the right thing. Try using the smallest compartment for rubbish, so that there is an incentive to create less and recycle more.
What to do
This all depends on your lifestyle, but the general idea is to use less and waste less. So, my top tips for most people are:
- Eat less meat, more locally produced food and less packaged food.
- Eat as much of the produce you buy as possible.
- Try and use less water when washing things up.
- Recycle, reuse or compost as much as possible.
- When buying, buy the most efficient appliances possible.
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