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Scran season 3: A sustainable guide to cooking

Published: February 26, 2021

On this episode of Scran, Rosalind is joined by Scotland's national chef Gary MacLean and Zero Waste Scotland's Andrew Pankhurst to find out more about food waste and how to prevent it, as it is one of the biggest unrecognised contributors to our carbon footprint.

From Gary's batch cooking and vacuum packing methods to Andrew's tips on recycling and composting - it really is an eco friendly guide to cooking.

With Glasgow set to host the 26th Climate Change Conference it's time that Scotland follows a more sustainable approach to cooking and eating.

Expect practical tips and some laughs around recycling plus hear who Gary and Andrew's dream dinner party guests are.

Listen to the episode in full

Get in touch

We’d love to hear from you for the next season’s episodes.

If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact me on Twitter @RosalindErskine or via email using rosalind.erskine@jpimedia.co.uk.

  "The customer support has been non-stop" - Edinburgh Food Delivery set to expand again

Try the interactive version of the podcast

You can download the Entale app on iOS for exclusive immersive content to accompany this podcast, including pictures, maps and graphics.

Scran is a Laudable production, and is also available wherever you get your podcasts – just search for ‘Scran’.

Also, you can listen to Scran on Spotify or Apple

• Listen back to episodes from series one and series two 

Watch the episode

 

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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