Written by George Calombaris
I've been a chef for 25 years, and one thing has always been clear: to be a conscious cook, you need to think about where your ingredients come from, ensuring they’re locally sourced, ethically grown and nutritious.
Another big concern for me is waste – both food waste and energy waste – which not only damages your wallet but the environment, too.
Being a conscious cook means considering all these factors when shopping for ingredients and preparing meals … and the best part is, anyone can do it! Here’s how.
My top tips for conscious cooks
You don’t need to switch up your lifestyle overnight. Small steps like making a shopping list and buying only what you need (so veggies don’t go to waste) or adjusting your weekly menu to use up leftovers already make you a conscious cook. Ready to dive into my top tips? Let’s get into it.
1. Eat what’s in season
I often reflect on the journey of my ingredients to my kitchen. Being from Victoria, I prioritise locally sourced strawberries during their season instead of importing from the United States. Living in the Mornington Peninsula surrounded by farms, I'm committed to enjoying what’s in season.
In winter, I embrace root vegetables, making them a highlight of my meals, much like celebrating Christmas! When cherries ripen, I indulge and relish them fully, transitioning to the next seasonal delight once they’re gone. That’s the beauty of cooking with seasonal ingredients, and I recommend you try it, too.
2. Cook just enough for you and your family.
Food waste is a major problem in Australia. Each person throws away nearly 300 kg of food every year, and households contribute significantly to this total. Sadly, much of this waste ends up in landfills, where it releases methane (this is a potent greenhouse gas that’s much more harmful than carbon dioxide).
So, when you cook for yourself or your family, make just enough for you to enjoy, ensuring nothing goes to waste – maybe with a bit left over for the next day’s lunch. The key is to avoid letting good food sit in the fridge for days only to be thrown out, which is a real tragedy.
3. Prioritise ethical meat and seafood.
Dredge fishing or seafood damages the ocean floor. This is why I prefer sustainably sourced seafood, like line-caught fish. Living near incredible mussel farms, we celebrate and enjoy mussels when they’re in season. I also prioritise cyclical, ethically raised meat. (For example, beef that is ethically reared and humanely slaughtered.)
Sustainability and ethical sourcing might not always be the top priority when feeding your family, especially during a cost-of-living crisis. However, sustainable options aren’t always more expensive. For example, you can start by buying in-season produce from local farmers or choosing less popular cuts of ethically raised meat, which can be more affordable.
Cooking should be about making your family happy and finding pleasure in the process. We cook to bring joy to ourselves, our friends, and our family. Above all, we cook to feel good about what we create and share. To me, the best thing about conscious cooking is that anyone can do it – in fact, you’re probably already doing it. But it’s never too late to take it one step further.
About the author:
Celebrated for his love for Greek cuisine, celebrity George Calombaris has reached international acclaim through his popular restaurants and his 12-year stint as a judge on MasterChef Australia.
George collaborates closely with Blu. on product development, rigorously testing our products, and crafting the nutritious recipes showcased on our recipe page.
Read more about George here.
IG: @gcalombaris
