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For Earth Day, ask us your kitchen sustainability questions

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
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Every Wednesday at noon, Food section staff members and guests answer your cooking questions. You can submit a question in advance in the box below. Just remember to return when we’re live, or read the transcript after the chat ends.

This chat falls just before Earth Day, April 22, so let’s talk about what we’re doing in the kitchen to cut down on waste and generally be more sustainable where we can. Ask us about our own tips and strategies, and feel free to offer your own. We’re also announcing a change to this chat that will take effect in two weeks; we’re excited to share with you what’s to come.

Today we’re joined by Rachael Jackson, journalist and founder of Eat or Toss, where you can find lots of information on mitigating food waste. We’re also welcoming Priyanka Naik, TikTok star, cookbook author and writer of Ecokitchen, an eight-week newsletter series from The Post launching May 5 in which Naik will provide guidance on becoming a more climate-conscious cook. Sign up for that here.

Read up on:

How to cut paper towels from your kitchen

How to cut down on plastic wrap use

Root-to-seed cooking

20 ideas to help you go green in the kitchen

How to use more food scraps in your cooking

And let’s get chatting!

Want more recipes and tips from the food team? Check out our past chats or sign up for Voraciously’s Essential Cookbooks Newsletter.

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