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the green kitchen

The eco-friendly kitchen begins with sourcing sustainable food, but it doesn't end there. Energyefficient food preparation and cleaning habits, using equipment made from sustainable materials, and dodging toxic chemicals are also important if you want to have a truly healthy kitchen. Fortunately, making the right choices for your well-being is also good for the pocket and the planet.

1MAKE IT LAST - Choose cookware and utensils that stand the test of time and won't have to be thrown away with your leftover casserole. That means ditching the Teflon. The debate about the health hazards of non-stick surfaces continues, there are concerns about the chemicals used in the manufacturing process and how these substances are affected by heat. Besides the health concerns, there is no doubt that it has a limited useful life. Go for stainless steel or cast iron instead. Scanpan (scanpan.eu) make non-stick alternatives. Though a bit of an investment, a good cast iron skillet will last for generations – see lecreuset.co.uk. Buy high-quality knives that you can sharpen by hand, and use long-lasting cloths instead of kitchen roll.

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AUGUST/SEPTEMBER 2015 www.thegreenparent.co.uk

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