Posts by Frank Holleman
How to have a sustainable BBQ without feeling guilty
A look at the numbers: should you use gas or charcoal? And how does that choice compare to what you actually put on the grill? I promise you will still be allowed to have a barbecue when you finish reading this.
Read MoreLow impact BBQ
A BBQ without meat doesn’t have to be boring, but at first I didn’t know how to do it. I often prepared veggie skewers but that was always a lot of work. The trick is putting the entire vegetable on the grill.
Read MoreThe solution to food waste starts with bread
One out of five slices of bread is wasted, mostly because we’re too picky. Maybe focusing on bread can help us to value our food and start solving one of the world’s dumbest problems.
Read MoreThe surprising impact of air-transported food
Flying food across the world feels like one of the big problems in our food system. But how many food miles are actually done by air, and how does that change the impact?
Read MoreHow bad is cheese for the climate compared to meat?
Many people who eat less meat for the climate find it difficult to eat less cheese. So what’s the climate impact of cheese compared to meat?
Read MoreMushroom Coconut Rice
A simple and rich rice that you can add your favourite vegetables to. The soy sauce and mushrooms create awesome umami flavours while the coconut milk creates silky smooth rice.
Read MoreNuts and the search for sustainable protein
Lots of people worry about protein and nuts are full of it. But are nuts more sustainable than meat?
Read MoreWhat is the Fork Ranger approach?
Everyone is on a journey with eating sustainably, which is a complicated topic where nothing is black and white. So instead of a map to a perfect food system, Fork Ranger is a compass for heading into the right direction.
Read MoreMinty Aubergine Wraps
The first time I grilled aubergines in a sandwich maker, my dad walked into the kitchen and asked whether I was cooking meat, that’s how great it smelled.
Read MoreCrunchy Noodles
The peanuts and mung bean sprouts give this noodle soup a crunchy bite. The soy sauce and stock create a nice salty flavour, so be careful with extra seasoning.
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