How do we cook healthy food and optimise what we buy so that we don't create food waste? What do our food habits have to do with plastic pollution? And why do people refer to sourdough starters as "babies"?

Find out in this episode of Green Busters, where Madie and Charlene invite Anne Marie Bonneau, aka Zero Waste Chef, to learn more about keeping a waste free kitchen.

Anne Marie shares a few secrets from her new cookbook, introduces us to the ( almost parental) art of creating sourdough bread starters, and shares her best tips for saving money, gaining time, and reducing waste.

The kitchen can often be our greatest challenge when it comes to reducing plastic waste, but it's also where we produce a horrendous amount of another waste: the food-waste.

Almost 30% of our food is tossed a way in the Western World, but learning how to change a few habits can lead to unexpected results with more time for living, less waste, and a lot more pleasure.

👇🏽👇🏽👇🏽Listen here, or on your favorite Podcast Player