BBC Good Food Podcast with Tom Kerridge: Season 2, Episode 2



In the second episode of the second season of the BBC Good Food Podcast, Tom Kerridge is joined by chef and restaurateur Sat Bains to discuss the importance of sustainability in the food industry.

Kerridge and Bains explore the challenges of sourcing sustainable ingredients, the impact of food production on the environment, and the role that chefs can play in promoting sustainable practices. They also share their own experiences of working with sustainable suppliers and creating dishes that are both delicious and sustainable.

This episode is a must-listen for anyone who is interested in learning more about sustainability in the food industry. Kerridge and Bains offer valuable insights and advice on how to make more sustainable choices when it comes to food.

Key takeaways from the episode:

* Sustainability is a complex issue, but it is one that we all need to be aware of.
* The food industry has a significant impact on the environment, and we all have a role to play in reducing this impact.
* Chefs can play a key role in promoting sustainable practices by sourcing sustainable ingredients and creating dishes that are both delicious and sustainable.

Here are some specific examples of how chefs can promote sustainability:

* Source sustainable ingredients. This means choosing ingredients that are produced in a way that minimizes environmental impact. For example, you can choose to buy organic produce, or meat and fish that is sustainably farmed.
* Reduce food waste. One of the best ways to reduce your environmental impact is to reduce the amount of food that you waste. This means planning your meals ahead of time, storing food properly, and composting food scraps.
* Create sustainable dishes. When you are creating dishes, think about how you can use ingredients in a way that minimizes waste. For example, you can use vegetable scraps to make stock, or you can use leftover meat to make a shepherd's pie.

By making these small changes, chefs can make a big impact on the sustainability of the food industry.