Sustainability on the Menu

How can home cooks practice sustainability? 

EC: It’s easy to swap plastic bags for silicone bags. Maybe compost in your yard? More cities have curbside composting now. For food waste, think about weekly menus and leftovers, and develop a routine. 

CD: Cook more, take out less! Especially plant-based meals. I grow tomatoes and herbs on my balcony. Think bigger, too: Look into what composting programs exist locally, and consider advocating for one to your condo board, school, or other local organization. 

KA: Shop for sustainable seafood. Two sources I trust are the Aquaculture Stewardship Council and the Marine Stewardship Council. Their labels make me more informed as a buyer. When fish have to travel, you can learn about who raises fish well and treats workers well and does well by the environment. Salmon from British Columbia is sustainably raised. 

ET: Buy from local farmers and makers who prioritize sustainability. Then don’t let your purchase languish in a cabinet—honor their work by using ingredients when they’re at their best. 

As diners and takeout buyers, how can we be more sustainable? 

KA: Some invasive species are delicious, like green crabs, Axis deer in Maui, and sea urchin off California. Eating them is a way to get rid of them. 

EC: Look for compostable take-home containers. Ask for a suitable size, not a giant box for a tiny portion. A lot of people don’t eat leftovers from dining out. That’s wasting food and money! 

ET: I’m the crunchy mom who brings her own Tupperware in the car. 

CD: Maybe you can bring your own mug to the coffee shop. 

KA: Restaurants will thank you—those takeout containers are expensive. 

ET: And we throw them away within minutes. My Oregon community has started a reusable container program with stainless steel boxes. 

EC: When you get takeout, say, “No thanks, I don’t need plasticware or those little condiments.” 

Use the power of your voice. At places you frequent, ask: Are you donating your leftovers to nonprofits, or composting them? Can you use recyclable containers instead (if they’re not)? Not only does that inform you, but it helps your favorite restaurants: Either “Our customers are interested in in this; we need to change” or “What we’re doing is really resonating with our customers.” 

What are some budgetary and environmentally friendly ways of cooking at home? Any favorite egg substitutes? 

EC: I use the freezer a lot—buy what’s on sale, freeze the savings. Cabbage keeps for weeks in the fridge. 

CD: You can double a recipe, then freeze half. It’s a gift to your future self. 

KA: Shop locally as much as possible. It’s better for the planet, for the community, for health; it’s fresher; and you have more of a relationship with the people providing the food. 

ET: The Pantry Check app lets me scan and track expiration dates. I plan meals to use up the items I have. Another app, Paprika, organizes recipes and makes meal plans. I check it when deciding what to buy to avoid food waste. 

EC: I find mayonnaise a pretty good egg substitute— three tablespoons for one egg in banana bread. It adds moisture to quick breads and brownies. 

KA: Vegans have been cooking without eggs forever, so there are lots of egg substitutes: chickpea liquid, tofu, mashed bananas… 

CD: Apple compote or applesauce, too. And ground flaxmeal. 

What do you foresee for the restaurant industry in the wake of tipping wars, living-wage debates, and closings? 

EC: In the Bay Area, many restaurants are including tips in the total and say, “X percent is for health care for our staff.” I appreciate that. 

ET: Consumers see a 20 to 25 percent tip on a cup of coffee as frustrating. If consumers are unwilling to pay more across the board, there will likely be fewer restaurants. 

KA: Bird flu is affecting chicken and moving to cattle. We may see more vegetable dishes. 

CD: People are demanding vegetarian and vegan options. There’s been an investment in meat-replacement technology, and chefs are getting more inventive with menus. 

KA: People are moving from city centers and often not going out to eat. Will tariff costs get passed to consumers? Federal layoffs—will people have dining-out money? Will we lose finer-dining places? Avoid chains; go to local restaurants that you want to see survive. 

EC: Restaurants are becoming more creative about meeting needs. One linen-tablecloth restaurant built a fun walk-up window into a wall for takeout orders. 

CD: One cocktail bar with a banana-infused rum saw that it was throwing out heaps of banana peels. It began dehydrating them to make sweetened jerky as a creative edible cocktail garnish. 

EC: Every little thing matters for sustainability. You might think, “I can’t swap out my gas stove or compost at home, so I’m not doing my part”—but little things add up. It all makes a difference.