Sustainability tips
Homegrown Habits: Easy Hacks for Sustainable Eating at Home
Eating sustainably at home doesn't have to mean sacrificing flavour or fun. It’s all about making small changes that benefit your plate, pocket, and the planet! Whether you're making the most of leftovers for a zero-waste snack or getting creative with seasonal ingredients, it’s never been easier to eat sustainably.
Here’s 5 simple tips you can try to reduce your environmental impact from your own kitchen, inspired by some of our Taste the Place venues.
#1: Sourcing local and seasonal produce
Sourcing local and seasonal produce reduces food miles, and environmental impact, and ensures you’re using ingredients when they’re at their best.
La Gelatessa sources its seasonal ingredients from local suppliers, including Mossgiel Organic Farm, who provide milk from their herd of free-range Ayrshire cows in reusable containers.
TIP: Glasgow’s Farmers’ Markets are excellent places to find fresh, locally grown produce where you can speak directly with farmers about what's in season. You might also want to check out the Glasgow Sustainable Food Directory, created to help you easily locate the nearest sustainable food shop or venue.
#2: Repurposing surplus food
Repurposing surplus food reduces waste, conserves resources, and minimises the environmental impact of food production.
Toshie’s and its sister café at The Courtyard Pantry produce tasty, affordable meals and snacks from surplus food with support from Fareshare and The Scottish Pantry Network.
TIP: What surplus food do you have in your kitchen? How about turning leftover tatties into traditional Scottish stovies! For further inspiration and recipe ideas, visit Plate up for Glasgow.
#3: Portion sizing
It might sound like a no-brainer, but portion control is one of the most effective ways to reduce food waste, save money, and prevent overproduction.
African dishes served at Glasgow’s The Calabash are designed to be shared with the table - a great way to enjoy a variety of flavours while reducing food waste.
TIP: When dishing up, why not start with smaller portions than you usually would, and let people come back for seconds if they’re still hungry. This is a great way to reduce food waste from childrens’ plates too!
#4: Preserving
Fermentation and pickling are great ways to naturally preserve food, reduce waste, and enhance their nutritional value.
Star ingredient at Gomo Kimchi and Kimchi Cult, Kimchi is a traditional Korean dish made from fermented cabbage, typically Napa cabbage, and various other vegetables and spices.
TIP: Visit Plate up for Glasgow for short videos on pickling, preserving and drying food to get you started, along with some simple recipes to try out.
#5: Composting
Composting food waste diverts organic waste from landfill, enriching soil health, and reducing greenhouse gas emissions from decomposing food.
Although rare, unavoidable food waste from Swadish is repurposed on site as compost, creating the perfect growing medium for micro herbs used in the restaurant’s salads and garnishes.
TIP: Why not give composting a go yourself with Zero Waste Scotland’s easy guide to composting at home.
By incorporating these simple tips, you're already contributing to a healthier planet and a more sustainable lifestyle. We encourage you to share these ideas with friends, family, and fellow food enthusiasts.
The more we share, the more we inspire!
We’d love to hear about your Taste the Place experience - share your highlights on your socials and tag us @tastetheplaceglasgow using #Taste850 so we can easily reshare your posts!