This year before you fire up your grill, you don’t have to sacrifice taste or time to be healthy and sustainable. The Sustainable Chef and culinary instructor Gerard Viverito plans his backyard menus based on three factors: are the ingredients local, seasonal and/or sourced sustainably. In this article on TheElephantJournal.com, mindful readers learned that Malaysian certified sustainable palm oil does not contribute to deforestation, and is ideal for marinades. Chef Viverito also gave readers his recipe for a Malaysian Inspired Marinade that’s sure to impress guests at their next outdoor BBQ.

 

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