As far as culinary sustainable practices are concerned, people in my own country (Tunisia, North Africa) are going back to tradition . For instance, fish and meat are cleaned, salted, dried in the sun, and preserved in safe containers for rainy days, which become Vitamin E-rich. Apart from its health benefits, such a tradition proved useful during COVID days. Semolina (a by-product of wheat) is also transformed at home into various by-products, dried in the sun, and kept all year-long in store. There are cooking techniques that cater for homemade foods such as creating various organic sustainable by-products from dried raisins, dried figs, dates, and many other dried fruit that are consumed as part of healthy breakfasts. And even rain water from clean roof tops is drawn in wells to face up to the scarcity of water.