The first book of its kind to present sustainable eating with a fail-safe thirty-day 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 makes the complex endeavor to eat sustainably easy, desirable, and delicious. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato, raspberry, and ricotta salad and beet-cured trout with elderflower and dill, you'll discover that maximum sustainability means maximum flavor. The straightforward meal plan is packed with inspiration from international cuisines, and Ollie encourages you to stock your own pantry of homegrown/homemade international ingredients like ripe tomatoes, soy, sriracha, vinegars, and oils.

With an introduction outlining globally endorsed guidelines; an infographic breakdown showing how to use every part of every ingredient; advice on how to make the most of seasonal produce; and savvy solutions for leftovers and scraps, it couldn't be easier to eat tasty, healthy, and reasonably priced meals. With Ollie's clever, ethical approach, you can care for the environment and make sustainable eating a pleasure.

About The Author

Ollie Hunter was a BBC Masterchef semifinalist in 2013. Since then, he and wife, Lauren, have taken over the Wheatsheaf pub in Chilton Foliat, Wiltshire, and have worked in collaboration with neighboring farm Hungerford Park to be voted the UK's most sustainable pub for more than two years by the Sustainable Restaurant Authority, as well as best organic, local, and seasonal pub by Sawdays. Soil Association accredited as fully organic, the planetary health diet is intrinsic to everything they do. Ollie writes regularly for the Sustainable Restaurant Authority in the Telegraph and the Guardian.