‘Any dish can be sustainable’: Tom Hunt talks about his philosophy on eco-friendly cuisine

Following on from nose-to-tail eating, food writer and campaigner Tom Hunt tells Emma Henderson about his root-to-shoot way of cooking, government bias for big businesses and the impact Nestle has by using fewer Fairtrade ingredients

‘River Cottage and Hugh Fearnley-Whittingstall have both been a huge influence on my career. He inspired me to write!’ (Photography by Jenny Zarins)

What’s your earliest food memory and who taught you to cook?

Making pancakes with my grandma. Every Shrove Tuesday we’d go to hers to cook together. I remember trying to double flip the pancakes, trying to stick them to the ceiling.

Each chef I’ve worked with over the years has taught me how to cook.