Whilst preparing our delicious Thai dishes any peelings, stalks and uncooked vegetable mattergoes nto my compost bin. The compost is then used in my small Thai herb garden at Riverside Thai cooking class.
Composting unused food is one way I can cut dwon on food waste.
Thailand uses a lot of plastic bags, especially at places like markets and convenience stores. During the market tour part of my Thai cooking class it could be easy to accumulate three to four single use plastic bags. Therefore when we head out to source the ingredients for our Thai dishes I always say no to plastic bags.
Thailand still has a long way to go to cut out single use plastic bags but we have to start somewhere.
I enjoy the market tour when teaching my Thai cooking class. Not only do we catch a glimpse of daily market life in Thailand we are also supporting local food producers.
Sourcing our ingredients daily also ensures all our ingredients are fresh and tasty when we come to cook our Thai dishes.