Reducing our carbon footprint in the kitchen is the aim of Australia’s first carbon-neutral cooking class at the Peaceful Gardens Cooking School in Koonwarra, a tiny organic food hub in South Gippsland.
Chef Maria Stuart teaches the class and says: “We want to educate people about how they can cook and eat in a way that makes no net contribution to atmospheric carbon concentrations and ultimately global warming.
“We aim to keep it simple. I think a lot of people get bewildered with everything out there and say, ‘it’s too hard'.
“I make it a step-by-step process. The first step might be having a compost bucket in your kitchen. The next might be planting herb pots. Those are a few basic steps and hopefully they will lead onto others.”
Ms Stuart says in her classes she asks people to think about reducing primary emissions in food growing, shopping and preparation before attempting to offset the balance.
“Look at the energy used to get your food. For example, travel. Look at how you travel to get your food, the amount you go to and from shops. Do you go by car?
“Also, look at the suppliers of your food. Consider the food miles that are being travelled to get that food to you. Compare it to a local farmers market or farm gate.
“Look at the processing, the energy — gas, electricity — used in growing food and making the processed ingredients you use.
“Think about choosing organic first as low-input agriculture and use green bags or baskets instead of plastic bags. Try to choose products with less packaging — buy one big tub of yoghurt, not six little ones. And if you’re going to upgrade your kitchen, look at the appliances carefully.
“We want to get people thinking.”
Ms Stuart stresses that adopting carbon-neutral cooking and eating is a gradual journey.
“The important point to remember is that food is about nurturing and sustaining life. There needs to be thought given to the bigger picture, but keep it balanced. Basing choices purely on science, convenience or cost doesn’t allow for a holistic approach. Don’t be too rigid with all this. Recognise that every little bit helps — and tell your children what you’re doing, they need to know too.”
Ms Stuart’s classes also look at summer recipes for meals that don’t require cooking.
There’s also a discussion on gas versus electricity and methods of cooking — pressure, induction — and equipment. Also, cooking your family’s meals versus convenience food; and growing your own food, from windowsill herb pots to more complex vegetable gardens.
Classes include guest speakers and participants are given handouts with tips on ways to reduce carbon emissions. KITCHEN TIPS
* Buy appliances with a high energy-star rating * Turn appliances off at the powerpoint * Cook toast in a toaster not under the grill * Consider alternatives to oven cooking — frypans, pressure cookers, induction heating * Use a fan-forced oven, cook several things at once and don’t open door unnecessarily * Buy and cook in bulk, then freeze; defrost in the fridge * BBQ more often * Refill plastic bottles from the tap instead of buying bottled water * Boil only the water you need and ensure the lid is on the kettle or saucepan * Walk or ride a bike to the shops * Shop using cloth bags or a basket * Buy organic, local, seasonal food * Refuse excess packaging * Reuse containers * Cut out one meat meal a week * Recycle and buy recycled where appropriate * Compost non-meat food scraps * Turn off the second fridge when it’s not needed * Stop the dishwasher before the drying cycle — open the door and let the dishes dry naturally.
Source: Herald Sun