When Food Becomes Philosophy with Chef Tom Hunt

In this episode of The Sieve, I’m joined by chef, food writer, and sustainability educator Tom Hunt. Tom is known as an “eco-chef,” but his work goes far beyond recipes and restaurants. Through his Root to Fruit philosophy and his book Eating for Pleasure, People & Planet, he invites us to see food not just as fuel, but as a joyful act that connects people, planet, and values.

We talk about:

• The values that shaped Tom’s journey into food and sustainability.
• How pleasure and responsibility can sit side by side in the kitchen.
• The challenges of speaking up about climate and food without making people feel judged.
• What it means to live, and eat, in line with your principles.

This conversation is both inspiring and practical, with stories and insights to help you think about the values that guide your own choices around food and beyond.

✨ Next week, I’ll be sharing the first of our solo Sifting Sessions ... shorter, story-led reflections from me. The first one is called When Values Collide, and it’s about the lessons I learned when my first business, KA Equestrian, became unsustainable.

Join the conversation over on Instagram @thesievepod — I’d love to hear what values shape the way you live.