World Environment Day at Cookery School

world environmental day

This year`s World Environment Day theme is all about Ecosystem restoration, which focuses on improving the capacity and productivity of ecosystems to meet the needs of today’s society. How we source food and what we eat plays a major role in improving the world`s ecosystem.

We are proud to be London’s most sustainable cookery school. Sustainability sits at the very heart of the Cookery School ethos. We strongly believe in reducing our carbon footprint through practices in our kitchens and aim to do whatever we can to reduce our impact as far as possible. Here are a few of the initiatives we have in place:

  • -We use renewable energy.
  • -We try to be as water efficient as possible.
  • -Most of the ingredients that we use are organic.
  • -We try to source produce locally and seasonally as much as possible.
  • -We do not use plastic in our kitchens and try to use glass and stainless steel.
  • -We aim for zero waste and to this end have practices in place to reduce waste.
  • -We recycle as much as we can including oil, coffee grinds and disposable recyclable plastics.
  • – We use Eco-friendly cleaning products from our supplier Delphis Eco.




Cookery School at Little Portland Street is London’s most sustainable cookery school. In our classes we share sustainable tips whenever we can. Many of these are related to produce sourcing and hints on how to reduce waste in the hope that our students will use similar practices at home.

Cooking methods and the choices that we make when shopping can have an effect on our carbon footprint too. Here are a few to bear in mind when shopping:

  • -Eat less­ first class protein – we eat too much anyway. Simply reduce the amount that you eat – allow veg to be the main ingredient on your plate and the meat the accompaniment. When you choose to eat meat, eat organic as it has less impact on the environment.
  • -Buy ­fish from a reliable source and do not buy species that are out of season or endangered. Your fishmonger will advise. Best of all buy from small fishing boats that fish in local waters so that damage to fish stocks is minimal. Look at Sole of Discretion for great fish that can be delivered to your door.
  • -Eat meat economically; sausages, Bolognese sauces and shepherd’s pie will satisfy your cravings for meat but these dishes contain less meat than and go further.
  • -Try and use more unusual cuts of meat from all parts of the animal– not only prime pieces eg chicken breasts or steaks– so that the entire animal is well used.
  • -Substitute more pulse for meat meals. Pulses are a good source of protein and fibre and are kind to the environment.
  • -Eat as much fruit and vegetables as you can as a plant based diet is good for the planet and food for your health and try to buy as locally as you can.
  • -Don’t buy out of season fruit and veg – it is cheaper to buy when in season and out of season produce is generally imported.
  • -Try and buy Fair Trade ingredients when you can. This can help disadvantaged and often exploited communities.
  • -Buy local or British dry store ingredients when possible.
  • -Grow something starting with herbs or tomatoes. Broad beans are really fast and fairly simple. You’ll get so much satisfaction from this, we promise! Most herbs and veg grow in pots so you do not even need a garden to do this.


Please remember that each tiny step that you take on being sustainable helps. If each of us does something small, it will add up to having a greater collective impact and help reduce greenhouse gases.


Take a look here for more sustainable tips that may be helpful.



Ingredients Sustainability