Day 24: Week 4: I can’t believe it’s not oatly

I have found these last few days of the challenge particularly hard, as I am basically down to zero waste now. My behaviours have changed, in that I now do a shop every day or every other day, picking up fresh fruit and veg, which is forming the main basis of my diet. I purchase bread from World Matter in Easton and I recently found that Public Market in Easton do refillable oat milk! I have found cooking to be particularly difficult, because where I would traditionally use jars and tins (e.g. tamarind, chipotle paste, rose harissa, tomato puree, tinned tomatoes, herbs and spices) I am now limited to anything that doesn’t come in packaging, which is basically just fruit and veg! I have been meaning to find a cookbook/online website which lists zero-waste recipes, but haven’t yet done that. 

What I have done though is start making my own oat milk! It literally took less than 10 minutes and I was surprised how good it tastes! I can get oats from the organic shop from a refillable container, so no plastic. I even saved the oat pulp and had it for breakfast the next day as porridge! 

I am a climber and I go to the centre most days, this means I need quite a high calorie intake, and I am struggling to get that from the current situation/enough nutrients (especially protein). 

Is the solution to just eat out at cafe’s and restaurants every night? Is this better than being personally responsible for where your own waste goes (i.e. you can ensure it is recycled appropriately but control what a restaurant does). 

I also find that I have gone back to avocados (makes for a delicious lunch on sourdough bread) which I had previously given up because of the mileage required to transport them, the amount of water they require, and mostly because of the damage they do to the Peruvian and Bolivian economy/diet. What else can I have on toast that doesn’t have packaging?