Chef Tom Hunt’s secrets to sustainable eating and reducing food waste

Chef Tom Hunt, writer and seasonal chef fighting food waste, shares practical tips for sustainable eating in this interview.

Sustainable Soho: Hello, Tom. How can home cooks easily adopt your Root to Fruit Eating philosophy in daily life?

Tom Hunt: My philosophy saves time and money while promoting a sustainable diet. Start with my three core values: 1. Eat for pleasure – enjoy local, seasonal produce, the foundation of a sustainable diet. 2. Eat whole foods – use the entire fruit or vegetable, including peelings and stems. 3. Eat the best food you can – align your diet with your budget and food landscape. Investing in quality food supports both health and longevity.

Sustainable Soho: How do you make sustainability engaging and accessible in your food writing?

Tom Hunt: I make sustainability accessible by offering practical, everyday solutions. In my Waste Not column for the Guardian, I share simple recipes using common kitchen ingredients. It’s about demonstrating that small, achievable changes can have a positive impact on both personal health and the planet.

Sustainable Soho: What are your go-to plant-based ingredients for sustainable cooking?

Tom Hunt/Roscoe Communications

Tom Hunt: I cook seasonally, visiting the farmers’ market weekly to buy local, seasonal produce. I also rely on dried organic grains and legumes, which are affordable, nutritious, and tasty. Currently, I’m enjoying apples, pears, root vegetables, brassicas, barley, green lentils, and butter beans.

Sustainable Soho: What inspired Eating for Pleasure, People & Planet?

Tom Hunt: Eating for Pleasure, People & Planet is the result of 25 years working with food. It’s a manifesto to help both home cooks and professionals support sustainable food systems while enjoying great food. The aim is to show that you can improve flavour and have a positive environmental impact by eating more sustainably.

Read more La Tostadora: Where sustainability meets exceptional coffee in London

Sustainable Soho: Food waste and budget can be challenging issues. What are your practical tips for reducing waste while eating sustainably on a budget?

Tom Hunt: Support local food systems, buy seasonal produce, and use every part of the vegetable. Save leftovers for future meals. I plan meals, buy in bulk (especially grains and legumes), and focus on affordable seasonal produce like swedes and cabbage. Organic grains and legumes are often cheaper and nutritious.

Chef Tom Hunt’s approach to sustainable eating shows that small, mindful choices can benefit both our health and the planet.