olive magazine podcast series Green Kitchen: How to shop more sustainably with deputy food ed Adam Bush

In this episode we catch up with olive’s deputy food editor to talk about how clever shopping can help you be more sustainable in the kitchen, including planning ahead, choosing less impactful meat, fish and veg to cook with and solutions for using less plastic and packaging. Adam also shares our recipe for venison steaks with stir-fried sprouts. Now find out 10 expert tips for designing your kitchen.

Follow Adam on Instagram @adambushfood