Sustainability for Home Cooks

Staff Writer
Chefs like Anne Burrell and Wylie Dufresne give their tips for keeping green
Sustainability for Home Cooks

Chefs like Anne Burrell and Wylie Dufresne give their tips for keeping green

Sustainability
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Sustainability

Earth Day makes us all reflect on how we can be more sustainable at home, but oftentimes when it comes to the kitchen, it can be difficult to figure out where to begin.

We caught up recently with a few of our favorite chefs to get their advice on various ways to make a difference both for ourselves and the world. Anne Burrell had a slew of basic advice, including to recycle, use leftovers, wash to-go containers, and to shop at farmers' markets. Tom Colicchio got more specific, noting that in his restaurants he currently only uses antibotic-free meats. He believes, "That is something we can all do at home. It’s a little bit more work, it’s a little bit more expensive, but when you look at the prevlenece of these superbugs that are being developed... We’re looking at a major problem." Andrew Ticer from Andrew Michael Italian Kitchen also emphasized having good products and believes we can gain a lot if we "know the people who are growing [our] food." Top Chef’s Angelo Sosa thinks an easy solution is to start composting — he suggests basic items like banana peels, potato peelings, and eggshells to get started.

But that is just the beginning — for more from chefs like Wylie Dufresne and Dale Talde, watch the video above! And read all of The Daily Meal’s green coverage to learn more. 

 

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