Rosemary barley Otto with lamb and salmoriglio

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Cooking on a barley farm (recipe & video)

A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

The best (plant based) carrot cake I’ve had

Last September, the Spanish-Welsh artist Rafael Pérez Evans dumped about 29 tonnes of carrots on the doorstep of…

Chargrilled purple sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when…

Chargrilled asparagus with spring onions

Chargrilled asparagus with spring onions, polenta and tapenade

I’m sharing this asparagus recipe from my cookbook Eating for Pleasure, People & Planet in support of Veg Power…

Sustainability Spotlight Asparagus

Sustainability Spotlight Asparagus

Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus…

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Green strawberry ceviche

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Overripe or sour, strawberries are still delicious if you know what to do with them. You can even make tea with the stems ...

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In the third instalment of his column on living waste-free, chef Tom Hunt tackles bulk-buying through co-ops

Tom Hunt eating a veggie burger

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Regenerative agriculture

Regenerative agriculture

Regenerative agriculture is an ideology and farming practice based on many years of scientific research and agroecological farming…

buy from local markets

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LOCAL MARKETS AND health food shops are food places where culture and community are still strong and thriving. Shopping…

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A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

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Palestinian Maftoul, Roasted Roots and Chickpea broth

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Vegan Chard and Caper Tart with Parsley and Mint

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Buckwheat and elderberry pancake with hazelnut chocolate spread (posh vegan nutella)

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Autumn / Apricot Frangipane

Chocolate pot with Candied Beetroot

Chocolate pot with Candied Beetroot

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Clam leek and pearl barley

Clam, leek and pearl barley risotto

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Chocolate salted rye cookies

Cavolo nero and walnut dip

Cavolo nero and walnut dip

Oysters Smoked Pickled Ceviche’d

Oysters: Smoked, Pickled, Ceviche’d

seasonal pickles made with abundant and affordable roots

Five seasonal pickles made with abundant and affordable roots

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Borough Market January – Rejuvenating Bone Broth

roast potato tortilla

Leftover roast potato tortilla

Spider Crab Paella

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How to cook and prepare a spider crab

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Welcome to my website!

A resource for climate-friendly cuisine

I’ve recreated this website inline with my cookbook Eating for Pleasure, People & Planet to share the research and notes that helped create the book.

Discover my food sustainability manifesto Root to Fruit eating, look through archives of my articles, learn about how the food we eat impacts the planet and cook from dozens of climate-friendly recipes.

I hope you enjoy it!

Big love,

Climate-friendly recipes that consider how we farm, trade, eat and dispose of food

Rosemary barley Otto with lamb and salmoriglio

Cooking on a barley farm (recipe & video)

Lentils with beetroot leaf chimichurri

Lentils with beetroot leaf chimichurri

Chickpea & Chorizo Brunch Recipe

Chickpea & Chorizo Brunch Recipe

This chickpea and chorizo brunch is prepared in much the same way as a traditional hash, but is even simpler to make without having to dice and boil potatoes.

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C A P E T O W N / South African friends, it’s w

C A P E T O W N / South African friends, it’s with great excitement that I will be @theplantpoweredshow this Saturday at 13.30 and Sunday at 13.00. During my demo I will cook Apple scrap cider vinegar, Multiseed plant ‘milk’ & make Vegan Truffles. The demo will end with a Chocolate meditation.

I believe in a fairer food system where everyone has access to good food. During my session I will share how you can eat better food that will support your health and the health of the planet.

Come and join the food revolution!

#Plantpoweredshow #vegan #capetown #plantbased #cookingfromscratch #roottofruiteating #climatecuisine #climatepositive #reducewaste #eatmoreplants #eatthebestfoodyoucan

We’re in Cape Town for both my wife and daughter

We’re in Cape Town for both my wife and daughters birthday’s and the @theplantpoweredshow where I will be teaching people to cook #climatecuisine

Join me virtually @edenprojectcornwall now via the

Join me virtually @edenprojectcornwall now via the live feed (link in bio). I’ll be teaching you how to eat better for zero cost. Tune in now and watch later through youtube. #roottofruit #climatecuisine

Making myself at home @edenprojectcornwall / my ta

Making myself at home @edenprojectcornwall / my talk tomorrow will be available on their youtube channel from 11am Sunday morning as we go live. I’ll put the link in my bio if you’d like to check it out.

Tune in! This sunday at 11am I’ll be talking @ed

Tune in! This sunday at 11am I’ll be talking @edenprojectcornwall from the Mediterranean biome about my Root to Fruit Eating and how it can help you improve personal and planetary health without costing you a penny. Tune into the Eden projects socials and youtube at 11am to watch. #roottofruit #eatingforpleasurepeopleplanet #roottofruiteating

Breaking my 3 day water fast, part 3. This post is

Breaking my 3 day water fast, part 3. This post is for informational purposes only and does not substitute for medical advice.

Breaking my 3 day water fast, part 2. This post is

Breaking my 3 day water fast, part 2. This post is for informational purposes only and does not substitute for medical advice.

My weight gain got out of control so I’ve presse

My weight gain got out of control so I’ve pressed reset with a 3 day water fast, which just may have a myriad of other benefits including resetting my immune system. This is me breaking my fast with some ferments and bone broth. This post is for informational purposes only and does not substitute for medical advice.

C A P E T O W N / South African friends, it’s w

C A P E T O W N / South African friends, it’s with great excitement that I will be @theplantpoweredshow this Saturday at 13.30 and Sunday at 13.00. During my demo I will cook Apple scrap cider vinegar, Multiseed plant ‘milk’ & make Vegan Truffles. The demo will end with a Chocolate meditation.

I believe in a fairer food system where everyone has access to good food. During my session I will share how you can eat better food that will support your health and the health of the planet.

Come and join the food revolution!

#Plantpoweredshow #vegan #capetown #plantbased #cookingfromscratch #roottofruiteating #climatecuisine #climatepositive #reducewaste #eatmoreplants #eatthebestfoodyoucan

We’re in Cape Town for both my wife and daughter

We’re in Cape Town for both my wife and daughters birthday’s and the @theplantpoweredshow where I will be teaching people to cook #climatecuisine

Join me virtually @edenprojectcornwall now via the

Join me virtually @edenprojectcornwall now via the live feed (link in bio). I’ll be teaching you how to eat better for zero cost. Tune in now and watch later through youtube. #roottofruit #climatecuisine

Making myself at home @edenprojectcornwall / my ta

Making myself at home @edenprojectcornwall / my talk tomorrow will be available on their youtube channel from 11am Sunday morning as we go live. I’ll put the link in my bio if you’d like to check it out.

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Join the sustainable food movement

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Join the sustainable food movement

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About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.