7 Tips for More Eco-Friendly Food Photography
On a scale from filling a single mason jar of yearly waste - to - requesting plastic bags at the supermarket, I fall somewhere in the middle.
I care about the earth. I love being out in nature, I am a proud plant mama and get so much joy from my little patio garden in my city home. So even though I’m not perfect, I do make an effort to do my part.
Over the years, I’ve adopted more eco-friendly habits; in my personal life and in my food photography, and I truly believe every little bit counts. From food waste to single-use props, I’m in an industry that is notoriously wasteful. And while there’s some amount of waste that is unavoidable as a food photographer, I’ve learned that there are a few easy ways to take steps toward better sustainability; and that’s what this blog is all about.
I’m still learning and growing in my eco-friendly efforts; so I hope you’ll join me in my journey and share any additional tips you might have with me!
Don’t Worry About Perfection
This first point isn’t so much a tip as it is an affirmation. It’s easy to think of sustainability as this huge, overwhelming thing. But what the world really needs is not a few people doing it perfectly, but a lot of people making small but meaningful changes toward sustainability.
Start with ONE Thing. Sustainability is a journey.
When I start to feel guilty or overwhelmed I remind myself that it’s better to do one thing than nothing at all.
Compost Your Food
I would love to tell you that every food dish eventually goes on to be enjoyed as a delicious meal, but that’s simply not true. In a controlled environment, like when I’m shooting at home, I can take measures to protect food from contamination as I photograph it. But when I’m on set, the food often sits out for hours and/or gets touched by everyone. And that’s where I have to draw the line and throw it out.
It’s such a shame to see good food go to waste, but I don’t mess around with food safety.
Whether you’re a food photographer or not, composting is something we should all be doing. When you throw food scraps away in the garbage, they end up in a landfill and release methane gas. METHANE GAS! I’m no scientist, but even I know that is bad.
On the flip side, composting turns your food scraps into (what is referred to in the gardening community as) ‘black gold’; ie. highly nutrient-rich organic matter that can be used to nourish the soil.
If you don’t already have a composting system, there are lots of options:
For Hands-Off Composting: Many cities offer compost pick-up for a nominal fee. Just type “[your city] composting” to search your options.
For Hands-On Composting: There are so many at-home systems you can purchase - with many options to fit any budget.
For DIY Composting: There are step-by-step instructions available to help you build your own compost pile.
Grow Your Own Veggies
Before you roll your eyes around your small city apartment and scroll past this section, hear me out.
I live in L.A. in what we call a “tall and skinny”. As in one of those tall and skinny houses with 2 inches of lawn space and an intrusive view into my neighbor’s bedroom. Like, we could share an air freshener.
Believe me when I say I understand the struggle. And that’s why I LOVE my Lettuce Grow Farmstand. It’s a bit of an investment, but this thing is magic. It’s a self-watering, self-fertilizing garden that’s built vertically so it takes up almost no space on my patio. And it’s always lush with fresh veggies and herbs.
If you have limited gardening space like me, I encourage you to make a list of the fruit, veggies, and herbs that you use the most. Then, either purchase a farmstand or go out and buy a few pots and starters and build your own potted patio garden.
Not only will it give you a supply of fresh produce, but it will also help you connect with food in a new way, and add some gorgeous greenery to your space.
Here are a few other suggestions:
Start A Garden - If you have land, carve out some space to grow your own garden.
Join a Community Garden - Plant produce in your own section of a community garden.
Community Supported Agriculture (CSA) - Sign up to get regular produce delivery from a local farm. You’ll support local farmers, have a constant variety of veggies to shoot, and keep your content fresh.
Reduce, Reuse, Recycle
On any food photography set, it’s easy to go through an entire roll of paper towels. What can I say, I’m a messy gal! One swap I’ve made in recent years is to bring my own reusable microfiber cloths and Tupperware to photoshoots. I also bring my reusable grocery bags to the grocery store.
These small shifts can make a huge difference over time; especially when you’re working with a lot of food regularly.
Keep It Food Safe
I have a strict rule on set that I only use food-safe ingredients. This might sound like an obvious “given”, but in food photography, we have all sorts of tricks that help us bring our food to life in front of the camera - a spritz of this, a drizzle of that - and not all of them are edible.
When I was first learning food photography, I was taught to use shaving cream in place of whipped cream. It looks identical, it’s easy to get a perfect swirl, it doesn’t melt... I get the appeal. But as soon as you put that perfect swirl of shaving cream on that banana sundae, you contaminate it. That means it can no longer be eaten OR composted.
As for me, I’ll swirl real whipped cream over shaving cream. I’ll keep glue out of my cheerios, cover my pancakes in syrup, NOT motor oil, and spray my meat dishes with food-safe glycerine instead of browning liquid.
Gift Extra Food
Whenever I’m on set, I buy extra ingredients for my photoshoot. I do this for many reasons:
It gives me a few of everything to choose from if my produce looks beautiful on the outside and not so appetizing on the inside.
It allows me more food styling and posing options - I can highlight ingredients alongside the final dish.
It prevents me from having to run to the store if something gets cut wrong, wilts, or cooks too long, etc.
More often than not, I end up with extra food at the end of my shoot. When this happens, I have a list of people I call to pick up my leftovers. It’s a fun way to give food to friends and family and cut down on food waste. Oh, and packaged food can be returned or dropped off at any local food bank!
Thrift Or Borrow Props
I love treasure hunting in antique shops for amazing props and unlikely surfaces. Not only does it help me give old things a new life, the pieces are often very affordable, and they help me build a unique collection.
In addition to thrifting, I frequently borrow pieces from friends and family. If a photoshoot calls for it, I swipe their dishes, vases, tablecloths, you name it!
I’m shameless about my thrifting and borrowing because single-use props are so wasteful. On the occasion that I do have to buy a new prop, I try to buy from sustainable companies with eco-friendly practices. Of course, I do make the occasional run to Target, but because I look to friends and family, second-hand, and sustainable stores first, I save a lot of retail waste.
As a food photographer, I know that this industry has a long way to go; and It’s important to me to be part of the solution, not part of the problem. I’m far from perfect, but I believe that by taking small steps forward together, we can make a big change!
If you’re a food photographer or simply an earth-loving human like myself, what tips do you have for living and working more sustainably?