River Cottage  More Taste, Less Waste
Channel: British Library
Date: 2020-11-23

We all know that we need to reduce food waste but in practice it’s often difficult to do. Food writer Melissa Hemsley and Gelf Alderson, Executive Chef at River Cottage, discuss the issues and demonstrate solutions for minimising food waste at home.

Speakers
Melissa Hemsley is one-half of the Hemsleys, the bestselling authors of The Art of Eating Well and Good + Simple with a London café HEMSLEY + HEMSLEY at Selfridges in London. Her first solo bestseller, Eat Happy, focussed on fast, delicious 30-minute recipes for busy nights in 2018. Melissa champions fuss-free, big-flavoured food and shows how anyone can enjoying cooking affordable, healthy recipes. In April Vogue.co.uk announced Melissa Hemsley’s new fortnightly column, Eat, Think, Grow, where she serves up practical ideas and inspiration for everyone who wants to leave a more positive impact on the planet. In 2019 Melissa launched her first series of community events around people and planet called ‘The Sustainability Sessions’, live events with panels including Fearne Cotton, Grace Dent, Skye Gyngell and Bryony Gordon. Melissa is also a proud supporter and volunteer for the food waste charity The Felix Project, The Prince’s Trust, Mental Health Mates, Future Dreams, Women Supporting Women, Cook for Syria (Unicef), Headtalks.com and is a judge of the Soil Association (Best of Organic awards), the Guild of Fine Foods and the YBFs (Young British Foodies) and the host of the 2019 Sustainable Restaurant Association awards.

Gelf Alderson is executive chef at River Cottage, and follows its food philosophy – seasonal, local, organic and wild. He says he wants the ingredients to speak for themselves and his cooking style is about using fresh, honest ingredients and not over complicating dishes. He is passionate about sustainability and reducing waste.

Food Season supported by KitchenAid

https://www.kitchenaid.co.uk/