In recent years, sustainable cooking has been hailed as the solution to the world’s carbon footprint concern. But what does it actually mean to cook sustainably? This week on On the House: The Household Management Science Insights Podcast, host Gabriella Joustra chats with award-winning dietitian and science communicator.

Serving as the Aston Medical School lead for Nutrition and Evidence Based Medicine, as well as associate dean for public engagement in the College of Health and Life Sciences, Dr. Duane’s focus lies in promoting high-quality science and health communication, as well as involving communities in shaping programs. But most of all, with a wealth of experience in discussing health, Dr. Duane has a strong passion for helping people grasp the science behind health-related information.

In this episode, Dr. Duane shares the key advantages of implementing sustainable cooking for both households and communities alike, revealing tips on how to kickstart the endeavor. Additionally, they emphasize the benefit of utilizing the oven to cook multiple dishes at a time.

Together, Gabriella and Dr. Duane exchange ideas on how to use up older vegetables, rather than tossing them straight in the bin. On top of that, they discuss how to weigh up various factors to consider when deciding how one is to reduce the impact of cooking, from cheaper cuts of meat to shorter cooking times.

So, tune in today for an empowering discussion on how to incorporate sustainable cooking into your routine, and make a positive impact on both the environment and your personal health!

Connect with Dr. Duane on the following platforms:

Email: d.mellor@aston.ac.uk

LinkedIn: https://www.linkedin.com/in/duane-mellor-4a696114/

Produced by the Household Management Science Labs, a division of LMSL, the Life Management Science Labs.

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