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Summer Fermentation Workshop

A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

Summer Fermentation Workshop

Newlyn Fermentary and I have collaborated to bring you a hands-on Summer fermentation workshop that will equip you…

Tom Cooking at Beach

Dirty Vegan Caesar Salad

Eating sustainably on a budget; an opportunity for everyone

Eating sustainably on a budget; an opportunity for everyone

Given the current climate crisis, many of us are looking to make changes to our lifestyles and follow…

Plants vs. Meat, Where Do You Stand?

Plants vs. Meat, Where Do You Stand?

Here are my links, quotes and notes for Borough Talks: The Meat Debate on Wednesday 16th June. Please…

Barbecued summer vegetables with root green chimichurri-1

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet. I first discovered…

The best (plant based) carrot cake I’ve had

Last September, the Spanish-Welsh artist Rafael Pérez Evans dumped about 29 tonnes of carrots on the doorstep of…

Chargrilled purple sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when…

Chargrilled asparagus with spring onions

Chargrilled asparagus with spring onions, polenta and tapenade

I’m sharing this asparagus recipe from my cookbook Eating for Pleasure, People & Planet in support of Veg Power…

Sustainability Spotlight Asparagus

Sustainability Spotlight Asparagus

Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus…

Fairtrade: Growing Women in Coffee

I’M SITTING IN a wooden meeting room at Kabnge’tuny coffee cooperative. It’s in the Kipkelion Hills, in Kericho…

Regenerative Menu Box 3

SOLD OUT To celebrate Mother’s Day and Spring, I’m cooking up a zero waste, plant-based and wheat-free Regenerative…

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A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

Tom Cooking at Beach

Dirty Vegan Caesar Salad

Barbecued summer vegetables with root green chimichurri-1

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

The best (plant based) carrot cake I’ve had

Chargrilled purple sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

Chargrilled asparagus with spring onions

Chargrilled asparagus with spring onions, polenta and tapenade

Sustainability Spotlight Asparagus

Sustainability Spotlight Asparagus

Green strawberry ceviche

How to use up green or squishy strawberries

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

Regenerative agriculture

Regenerative agriculture

Waste Not Chocolate

Waste Not… Chocolate

Biodiversity

Biodiversity

Food Sustainability

Food Sustainability

Waste Not- Lettuce

Waste Not… Lettuce

Waste Not Celery

Waste Not… Celery

Lemons

Waste Not… Lemons

Waste Not Cauliflowe

Waste Not… Cauliflower

Waste Not Potato Peelings

Waste Not… Potato Peelings

Autumn Frangipane

Autumn / Apricot Frangipane

Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

Palestinian Maftoul

Palestinian Maftoul, Roasted Roots and Chickpea broth

How To Make Your Beetroot Leaves Into a Delicious Dip

Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip

Roast cauliflower steaks

WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce

Vegan Chard and Caper Tart

Vegan Chard and Caper Tart with Parsley and Mint

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Welcome to my website!

A resource for climate-friendly cuisine

I’ve recreated this website inline with my cookbook Eating for Pleasure, People & Planet to share the research and notes that helped create the book.

Discover my food sustainability manifesto Root to Fruit eating, look through archives of my articles, learn about how the food we eat impacts the planet and cook from dozens of climate-friendly recipes.

I hope you enjoy it!

Big love,

Climate-friendly recipes that consider how we farm, trade, eat and dispose of food

Tom Cooking at Beach

Dirty Vegan Caesar Salad

Barbecued summer vegetables with root green chimichurri-1

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet. I first discovered ‘chaat’ on my travels through India, where it’s served on the streets on palm leaf plates as a delicious snack. This recipe is a take on ‘aloo chaat’. It’s similar to a...

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Tom Hunt

Join the sustainable food movement

Tom Hunt

Join the sustainable food movement

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.