As a committed sustainability practitioner, I will always promote plant-based eating most of the time for its lower environmental impact. However, I am also a realist and understand the diversity of food people may select.
In continuing our waste reduction theme in Term 1, I refer to the great book which was the focus of last week’s Green Tip.
The family in A Family Guide to Waste Free Living use one roast chicken to serve five people over three meals with zero waste.
Very economical! Regular readers will know I love a win, win…win for the environment and the budget!
They start by roasting one large chicken, always free-range, local, preferably organic and pasture fed. They use the juice for gravy and the oil for other cooking. They also roast vegetables, more than needed for the first meal, to be used for later meals.
Afterwards the first meal they remove the remaining meat from the bones and refrigerate for another meal – soup, fried rice, chicken pie, stir fry, curry, pizza, pasta, risotto, salad or sandwiches.
The carcass is used to make chicken stock which yields about 2 litres of stock used to make soup or add to other dishes.
The carcass can then be composted.
That’s how you produce three meals with no waste!
Felicity Maher
Sustainability Officer
