Growing your own vegetables is one way to stay sustainable in the kitchen, but it’s not the only way to keep your food habits sustainable.  

It’s not just about the garden, there are simple kitchen swaps that reduce waste and packaging, and Kate Hall joined Jack Tame to run through a few of them, including: 

• DIY basics: making your own yoghurt, bread, or soda water (less packaging, fewer additives).  
• Preserving and fermenting (e.g. sauerkraut, kombucha) is cheap, healthy, and reduces food waste.  
• Planning meals to avoid throwing out food. Focus on the “use what you have” mindset.  
• Buying in bulk and refilling pantry staples. 

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