No wastage: Use what needs using, then create your meal from that. This allows for buying what is on offer, in season, available in the garden.

Focus on local ingredients when sourcing your food to prevent transporting food unnecessarily around the globe.


Following some guidelines for communal cooking:

Create your meals using as much fresh as possible. Ideally up to 60% (some foods need cooking or other treatments to be healthy, potatoes, some spinaches, beans, etc.) 

So include fruit and salads wherever possible and even as toppings on cooked dishes, like herbs, seeds and sprouts.

In general when designing your meals, make vegetables the main ingredient.

Then think about carbohydrates; for example potatoes, sweet potatoes, corn, rice and different grains (include amaranth or millet) or main ingredients like beans, lentils and chick peas which deliver a huge amount of protein at the same time.

Note: Protein isn’t a problem. It’s a myth. Definitely not in a vegetarian diet and in most cases not even in a vegan diet, as even some vegetables have 30% of protein in them and a main carbohydrate source like grains has over 7% of protein and we only need 12% of protein.

Then think about good oils. Focus on plant derived cold pressed oils. Can be as simple as soaked seeds. Whatever oil you use (olive, rapseed, sunflower, …) adding flaxseed oil (used cold) is recommendable as it balances the omega-3 and omega-6 and make sure you know at what temperature they form transfatty acids, as you definitely want to avoid them.

If you have a dish based on white rice or white flour, like pasta add nuts and seeds to satisfy your bodies need for minerals and other nutrients.


4.1 - Food Preparation

The process for ensuring things run smoothly in the kitchen is very simple:

  • Help with food preparation
  • When a utensil, cutting board etc, has been used take it to the washing up area.
  • Wash up all utensils, pots & pans, etc as you cook the meal.
  • Put any of the cutlery, plates etc away which are already in the drying rack before washing any more dishes.
  • Serve up the food onto the server.
  • Hit the gong and people will magically appear from all directions!
  • If you didn’t get the chance to help with food prep or the cooking, help keeping public cooking spaces maintained by:
  • cleaning fridges, floors, cupboard or:
  • put left-overs away
  • rearrange the food in the fridges so that left overs can be put away
  • If you can make anymore space in the fridges, add vegetables that are in the storage, they always last longer in the fridge,
  • or: collect the plates at the end of the meal and start washing up Serving

The kitchen has the capacity to serve a large number of people safely if a few rules are observed.

There are four main areas. These are the:

Cooking area/Eating area/Stores area/Washing up area.



 4.2 - Leftovers

Leftovers are a great thing when cooking communally. If labelled and stored correctly, easy leftover meals can be heated-up in the following days. Perfect when you don't want to spend hours in the kitchen. Salads and curries save particularly well. Follow the food labelling system to ensue that we reduce food waste. This can be found in 'Food', 'Labelling' on the website.


4.3 - Recipies

There are some great recipe books in the T-House library. Make use of these when being creative in the kitchen. Use older produce first (top-shelf of veggie fridge) to ensure we are not wasting food unnessacarily. There are also many good recipes on 'Food'; 'Recipes' menu at the website.