In this episode we catch up with olive’s deputy food editor to talk about how clever shopping can help you be more sustainable in the kitchen, including planning ahead, choosing less impactful meat, fish and veg to cook with and solutions for using less plastic and packaging. Adam also shares our recipe for venison steaks with stir-fried sprouts.

Follow Adam on Instagram @adambushfood

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Subscription Offer

Try a magazine subscription
5 issues for only £5

Subscribe now