Sustainable cooking isn’t just about saving the planet; it’s about savoring every morsel with intentionality. This week on On the House: The Household Management Science Insights Podcast, host Gabriella Jourstra picks the brain of Tammara Soma, an assistant professor at Simon Fraser University’s School of Resource and Environmental Management.
With a research focus on food system planning, community-based research, waste management, and the circular economy, Tammara’s expertise transcends academia, making waves in media outlets such as the BBC, Huffington Post, and the like. Her extensive research, publications, and prestigious awards underscore her commitment to reshaping public perception of food consumption and waste management on a global scale.
In this episode, Tammara Soma asserts that through efficient meal planning, embracing seasonal and local ingredients, and making the most of every part of our food, we are able to nourish ourselves while reducing ecological footprint.
She illustrates the rising concept of ‘zero-waste cooking’, pointing to easily adoptable habits like reusing food scraps, reusable containers, and smaller portions as viable ways to implement it in our daily lives. Tammara Soma also reveals that she doesn’t peel her vegetables, not out of neglect, but to reduce waste and boost nutrients.
Together, Gabriella and Tammara Soma explore the intersection between technology and sustainable cooking, from traditional preservation methods like canning and freezing, to cutting-edge solutions that optimize efficiency and minimize waste.
So, grab your aprons and tune in for a culinary adventure that not only tickles the taste buds, but also nurtures the planet!
Follow Tammara Soma’s work via https://theconversation.com/profiles/tammara-soma-294368
Connect with her on LinkedIn: https://www.linkedin.com/in/tammarasoma/
Produced by the Household Management Science Labs, a division of LMSL, the Life Management Science Labs.
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