Mussels: the least selfish shellfish
Healthy, affordable and a positive addition to their environment: rope-grown mussels could be our sustainable culinary…
June 21, 2023
Section
Sustainability
Welcome to our home of sustainability, full of tips and ideas for how to make food choices that are better for the planet. We’ve got ideas galore for cooking with more environment-friendly ingredients, from lentils and mussels to meat like venison. We know it can be overwhelming, so if you’re trying to make better choices with your food, here you’ll find hacks for how to use up oft-wasted ingredients, and information on how to make your food shop as sustainable as possible.
See our sustainable recipes collection too.
Showing 10 of 30
Stop pouring away your sour milk! Here’s how to use it up
Taking one of the most thrown-away ingredients in the UK – milk – we bring you…
June 16, 2023
How to get the best out of your herbs
Adding fragrance, freshness and colour, herbs can transform a dish from dull to dazzling, so it’s…
May 13, 2023
Has veganism lost its way?
The big ‘pulls’ of veganism have always been its green credentials and health benefits. Those USPs…
April 11, 2023
Which chocolate is considered sustainable?
It’s rare to find a person who doesn’t love chocolate. In the UK we consume an…
February 23, 2023
Why eating more pulses is a sustainably savvy move
Here’s a New Year’s Resolution we can get behind: eat more pulses. Working more pulses into…
January 25, 2023
Why we should eat more venison
When you think about sustainable meat, venison might not be what first comes to mind. Shrouded…
January 25, 2023
How to use up vegetable peels
We’re on a mission to encourage cooks to use every scrap of every ingredient to avoid…
January 25, 2023
How to make your meat and fish go further
Eating on a budget shouldn’t have to mean forgoing protein altogether. A little of the good…
September 13, 2022
What to do with leftover blue cheese
Still got some bits of blue cheese from that Christmas cheeseboard? Step away from the bin,…
December 9, 2016
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