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30 Easy Ways to Join the Food Revolution

A sustainable cookbook

Ollie Hunter



ISBN: 9781911641346

Price: £14.99

Publication date: 6 February 2020


30 Easy Ways to Join the Food Revolution is the first book of its kind to present sustainable eating with a failsafe 30-way recipe plan for readers to follow and cook from. Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter endeavours to eat sustainable, desirable and delicious food.

Organised into four main chapters: Zero Waste, Organic and Seasonal, 50% of Produce within 30 Miles and What is Sustainability? the straightforward meal plan covers breakfast, lunch and dinner. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato and raspberry salad and a homemade paprika bean stew, you’ll discover that maximum sustainability can also mean maximum flavour. The plan is packed with inspiration from international cuisines without the environmentally damaging air miles. And Ollie encourages you to stock your own store cupboard of homegrown/made international ingredients like ripe tomatoes, paprika, ketchup, vinegars and oils.

With an introduction outlining the globally endorsed guidelines, infographic breakdowns giving advice on how to make the most of seasonal produce, and savvy solutions for leftovers and offcuts with ideas for creams, stocks and soups, it couldn’t be easier to eat tasty, healthy, reasonably priced meals. With Ollie’s clever, ethical approach you can care for the environment and make sustainable eating a pleasure.


Ollie Hunter was a Masterchef semi-finalist in 2013. Since then he and his wife Lauren took over The Wheatsheaf pub in Chilton Foliat and have worked in collaboration with Ollie’s parents’ farm, Hungerford Park, to become the UK’s most sustainable pub for more than 2 years (as voted by the Sustainable Restaurant Association), as well as best organic, local and seasonal pub (Sawadays). The Wheatsheaf has been awarded 3 Organic Served Here stars by the Soil Association, celebrating the pub’s commitment to using organic produce. Ollie has written for the Sustainable Restaurant Association in the Telegraph and the Guardian