Cooking takes time, and few of us have time to spare. Convenient food options—like processed snacks, meal subscriptions, and even takeout—solve problems for busy adults who feel the pull towards what’s quick and easy, and those with disabilities view such options as daily necessities. But for those of us who are able and do indeed have a bit of time? Convenient alternatives have disconnected us from our food. Worse, such options have pushed us farther from cooking, an essential self-sufficient skill.
Today I’m speaking with Kate Flynn. Kate is the co-founder and CEO of Sun & Swell, the world’s first online, plastic-free health food store. She’s on the show to suggest first steps for ways for making fewer convenience-driven food choices in our (hectic) daily lives; she offers tried-and-true hacks from her own kitchen that simplify food routines, too.
 
Here’s a preview:
[4:00] Three big reasons why the packaged food industry is broken
[8:00] Practical ways for those of us who can to fight back against the allure of convenience food options
[11:00] What needs to change so that healthy food becomes available to everyone
[14:00] How to make smarter choices at the grocery store (without committing to buying only fruits and veggies)
[24:00] Food routines that prioritize healthy eating when you’re hangry
[30:00] My 6 cooking tips for beginner home chefs
 
Resources mentioned:

* Malk non-dairy milks
* Honey Mamas chocolate
* Siete tortilla chips
* Sun & Swell cookie bites (Use code SUSTAINABLE25 for 25% off your first order!)

 
*Thank you to KiwiCo for sponsoring this week’s episode! Get 50% off your first month plus free shipping with code SUSTAINABLE at kiwico.com.
* Want more episodes like this one? Check out #177: Becoming A Zero-Waste Chef.
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* Watch the unedited version of this interview on Youtube here.