Tip # 1: I respect the seasons

I wait for summer to eat French green beans and I refuse to buy those from Kenya , which we find before. And if I want to be able to enjoy the tomatoes next winter, I think to canned them during the high season, during the summer ... In short, I respect the calendar of fruits and vegetables of the season to the letter.

Tip # 2: I pay attention to bio

I distinguish good bio from bad. More than 50% of the organic fruits and vegetables consumed in France come from abroad, sometimes intensive crops, under greenhouse ... I rely on the French private label "Bio coherence" which guarantees the hexagonal origin of the products and the absence of GMOs (European regulation is more flexible).

Tip 3: I try the flexitarian technique

Without banning the beef, I buy it less often, and of better quality (it is the very principle of the flexitarian diet). I favor animals that live outdoors, whose breeding is less polluting and whose meat, better, reduces less cooking: it's all good for the planet, as for my wallet !

Tip 4: I take care of my salad

Once again, I respect the seasonal calendar, even for the salad, bought whole and not in bag of course ! During the summer, I opt for rocket and sucrine; during the winter, for the watercress-endive quartet-spinach-mâche shoots. With other varieties (batavia, oak leaves, lettuce, romaine, escarole), no limit: they are available all year round. And above all, I have the reflex to consume cooked if they are a little wilted. If I'm lucky enough to have a garden, I can even grow them myself!

Tip 5: everything is good in fennel

I do not throw anything: I use the usual part of the vegetable in the recipes (in salad, oven ...) and I reserve the adornments (stems and heart) to make them confite, 2 hours on very soft fire with lemon water, sugar and star anise. At the end, I remove the anise and mix together. I serve this confit with a meat, a roasted apple in the oven ...

More information in the book "Eating & cooking eco-responsible" by François Pasteau, published by Hachette, 19,95 €