We’ve learned to use cotton tote bags instead of plastic bags and buy more second-hand threads instead of the latest industrial fast fashions. And yet most of us still throw away food that could have been eaten. These people are showing us there’s another way.
The easiest way to be more sustainable in the kitchen is to use regional and seasonal foods – and get as much out of them as possible. This is exactly the message food bloggers Eva-Maria Hoffleit and Philipp Lawitschka spend most of their day trying to get out into the world.
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