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30 Easy Ways to Join the Food Revolution
A Sustainable Cookbook
By (author): Ollie Hunter
Ollie Hunter

Imprint:

Pavilion - London

ISBN:

9781911641346

Product Form:

Hardcover
Hardcover
English

Audience:

General Trade
Mar 17, 2020
$29.95 CAD
Active

Dimensions:

241 x 199 x 19 mm | 670 gr

Page Count:

144 pages
Rizzoli
Pavilion
COOKING / Seasonal
The first book of its kind to present sustainable eating with a fail-safe thirty-day recipe plan for readers to follow and cook from.

Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter makes the complex endeavor to eat sustainably easy, desirable, and delicious. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato, raspberry, and ricotta salad and beet-cured trout with elderflower and dill, you’ll discover that maximum sustainability means maximum flavor. The straightforward meal plan is packed with inspiration from international cuisines, and Ollie encourages you to stock your own pantry of homegrown/homemade international ingredients like ripe tomatoes, soy, sriracha, vinegars, and oils.

With an introduction outlining globally endorsed guidelines; an infographic breakdown showing how to use every part of every ingredient; advice on how to make the most of seasonal produce; and savvy solutions for leftovers and scraps, it couldn’t be easier to eat tasty, healthy, and reasonably priced meals. With Ollie’s clever, ethical approach, you can care for the environment and make sustainable eating a pleasure.

Every recipe in the 30-day plan is devised in line with “The Lancet Commission” on healthy diets, published in 2018—meat and dairy products are included responsibly.

The zero-waste food movement continues to grow as more and more no-waste restaurants like Dan Barber’s Blue Hill in New York, Adam Handling’s The Frog in London, and Silo in Brighton open their doors.

Sustainable eating and living are hot topics, particularly for millennials. Not only are eco-friendly practices and products on trend, they also play a key role in combating climate change; the 2018 World Economic Forum Global Shapers Survey revealed the millennial generation viewed climate change and the destruction of nature as the most critical issue we face, with over 90 percent of young people agreeing or strongly agreeing that humans were responsible for climate change.

The book will be printed with ecological production values.

Additional features: paper-over-board binding, debossing

Ollie Hunter was a BBC Masterchef semifinalist in 2013. Since then, he and wife, Lauren, have taken over the Wheatsheaf pub in Chilton Foliat, Wiltshire, and have worked in collaboration with neighboring farm Hungerford Park to be voted the UK’s most sustainable pub for more than two years by the Sustainable Restaurant Authority, as well as best organic, local, and seasonal pub by Sawdays. Soil Association accredited as fully organic, the planetary health diet is intrinsic to everything they do. Ollie writes regularly for the Sustainable Restaurant Authority in the Telegraph and the Guardian.

Author Residence: Wiltshire, UK

Author Hometown: UK

Publicity: Culinary Publications: Food & Wine, Bon Appetit, Saveur, Every Day with Rachael Ray, Edible Publications, Cooking Light, Sweet Paul

General Interest Magazines: Good Housekeeping, Martha Stewart Living

Newspapers with strong food sections: Associated Press wire service, NY Times, WSJ, WashPost,

Web/blog: Online outlets of all of the above, plus Delish.com, Leite’s Culinaria, Epicurious, HuffPo/Kitchen Daily, Food Republic, Zabars.com, GrubStreet, DailyMeal

"Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter makes the complex endeavor to eat sustainably easy, desirable, and delicious."
—ALLTHEBEST.COM

"We all know that our world is changing. There is a belief that the climate is warming, as it has in the past, but now in ways that may endanger us with rising seas. Or more intense storms. Controversy rages over the extent of these changes and the causes.
But, whether the changes are alarmist large or simply modest shifts, we can all do things that ease the strain on our environment and on the planet. And, for sure, we see substantial population gains that stress our planet, beginning with the need to supply more and more food.
What can we do, as individuals, to help our planet, our environment and our society? We find thirty answers in 30 Ways to Join the Food Revolution." —COOKING BY THE BOOK

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