Cooking with Care

Australians throw away food worth $7.8 billion a year, according to OzHarvest, a charity which collects discarded food from businesses. A study conducted by the NSW government back in 2009 had revealed a wastage of $1,039 per household per year, in NSW alone. This continues to hurt our planet and your wallet. So we decided to adapt our stances on the environment, animal welfare and human rights into a recipe guide, to help you eat more thoughtfully!

A kilo of lamb = 39.2 kg CO2 = driving 144 km.
Ever wonder why eating less meat could save our planet?

Choosing a single framework that determines how you should eat is no easy task. But there is accessible information out there that can guide your cooking and eating habits, and in the process empower you to make choices that you feel good about.

In our thoughtful food guide, we put together tips on how to prepare food, ways to transition into an ethical eater, and let leading Australian chefs give us their favourite recipes and show us how to select trending ingredients – ethically.

We have captured exclusive snippets from this guide to bring to you recipes of a nourishing brekky and a dessert to die for!

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Chef Lee Homes is Lifestyle Food Channel’s healthy eating expert and author of several bestselling books on nutrition. The messages from her award-winning Blog also appears on Network Ten’s Shark Tank Australia and encourages S.O.L.E food: Sustainable, Organic, Local and Ethical. Here’s a Green Breakfast Bowl recipe from Lee Holmes.

 

 

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Chef Yoko is the founder of Melbourne-based organic raw food and living food cafe, Shokuiku. She trained as a holistic nutritionist and the knowledge makes her meals, nurturing and kind to the body. Here’s a sneak peek at a dessert recipe from Yoko and Shokuiku café.

 

Download the full guide here.

 

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