Whilst preparing our delicious Thai dishes any peelings, stalks and uncooked vegetable mattergoes nto my compost bin. The compost is then used in my small Thai herb garden at Riverside Thai cooking class.
Composting unused food is one way I can cut dwon on food waste.
Thailand uses a lot of plastic bags, especially at places like markets and convenience stores. During the market tour part of my Thai cooking class it could be easy to accumulate three to four single use plastic bags. Therefore when we head out to source the ingredients for our Thai dishes I always say no to plastic bags.
Thailand still has a long way to go to cut out single use plastic bags but we have to start somewhere.
I enjoy the market tour when teaching my Thai cooking class. Not only do we catch a glimpse of daily market life in Thailand we are also supporting local food producers.
Sourcing our ingredients daily also ensures all our ingredients are fresh and tasty when we come to cook our Thai dishes.
Drinking water has always been complimentary at my cooking class in Khao Lak but preparing and cooking food in our warm climate can be thirsty work. I was growing concerned how many plastic water bottles we were consuming every class.
In June 2019 I started offering my guests complimentary drinks from large glass dispensers. As well as water I thought I would also offer some more authentic Thai refreshments.
So now you can choose between water and roselle juice or a special lemongrass and pandan infusion.