How to cook sustainably at home - Q&A with Emily Gussin

For Emily, food has always been a passion. Growing up cooking at her mum’s side, she developed a love for experimenting in the kitchen. But it wasn’t until university, while studying English, that she realised food writing could be a career. “Once I knew that was a possibility, I couldn’t see myself doing anything else,” she says.

Her interest in sustainability grew gradually during her years as a vegetarian at university. “It started for ecological reasons, but the more I learned about our food system’s impact on climate change, the more I wanted to know about how things are grown and produced. I realised I cared more about that side of food than many of my colleagues and had accidentally made myself a bit of a specialist.”

As Food Producer & Sustainability Lead at Delicious magazine, and with a new book, Don’t Waste Your Turkey, Emily has become a champion of sustainable cooking. In this interview, she shares her journey and practical tips to help you embrace sustainability in your own home.

What’s one of the biggest misconceptions about sustainable cooking?

“That it’s expensive!” Emily says. “It can feel overwhelming when you start thinking about the impact of every single ingredient you buy, but even one conscious decision makes a difference. It doesn’t have to be all or nothing.”

Her advice is to focus on small changes: “The big ones are reducing meat and animal products—less and better quality is the way to go. Occasionally eating regeneratively farmed meat is better for you and the planet than eating something highly processed that’s travelled halfway around the world. Also, making meat go further in your meals is a great cost-effective step; as is making one meal a week from the food you would usually throw away. And choosing local, when you can, is wonderful—but don’t beat yourself up if you can’t always manage it. ”

What are your top tips for reducing food waste in everyday cooking?

“I’m a big fan of fridge raid dinners,” Emily says. “They’re great for using up odd bits and bobs in your fridge that might otherwise go to waste. The trick is to have a simple base recipe—fried rice, soup, a frittata, or pasta—and then build on that with whatever you have.”

Emily’s process is intuitive but structured: “Start with the veg that needs cooking longest—things like carrots—and add softer veg or herbs at the end. Then use up jar leftovers like harissa, miso, or pesto for flavour. Add a protein that’s lying around—tinned fish, tofu, or eggs are good options—or look to your store cupboard. It’s simple but saves money and makes sure nothing goes to waste.”

Your new book, Don’t Waste Your Turkey, focuses on holiday leftovers. What are your favourite tips for making the most of them?

“Turkey is such a versatile meat! The classics—pie, curry, sandwiches—are always great, but I wanted to include ideas in the book that are a bit different. There’s a turkey ragu, a noodle salad, and even a stuffed soda bread.

“I also have a section on extras, which shows you how to use everything, from the fat to the skin to the liver. For example, you can use turkey fat to make scones or mayonnaise, or crisp up the skin to use as a garnish. Making the most of every scrap is easier than you might think.”

How can families reduce food waste during Christmas?

“Plan leftovers into your Christmas schedule,” Emily advises. “It’s easier to use everything up when you know you’ve set aside time to do so. If you’re not going to eat something straight away, pop it in the freezer—it’s a simple but effective way to save food.”

She also has a clever buffet tip: “If you’re hosting, don’t put all the food out at once. You can always add to the dishes, but once food has been left out too long, it’ll likely go to waste, even if it hasn’t been touched.”

For someone new to sustainable cooking, where should they start?

“Start by trying to make the most of every ingredient,” Emily says. “Think about what else you can use, like the leaves of a cauliflower or the carcass from a roast chicken. Even small steps like this can make a big difference.”

She also suggests switching to more sustainable ingredients: “Eat more beans and legumes, reduce your animal product intake, and eat seasonally—it’s easier to find local seasonal produce and everything tastes better too.”

What larder staples do you recommend for low-waste meals?

“Grains, beans, and pasta are essential as a base,” Emily says. “And jars are your friend! Flavour enhancers like chilli oil, pickles, ferments, or spice pastes are great for boosting simple dishes. With a few of those on hand, you can make anything taste exciting and delicious.”

I love Emily’s passion for sustainable cooking, and her approach is refreshingly practical and forgiving. “You don’t have to do it all at once,” she says. “Even the smallest steps make a difference—and they make everything taste better too.”

Emily’s book ‘Don’t Waste Your Turkey’ is out now.