A leading kitchen writer has ended his run of Green Kitchen columns for the Times newspaper.Over the lifetime of the column, expert Richard Ehrlich has offered advice and tips for kitchen users looking to reduce the environmental impact of their activities, from lowering energy consumption to reducing the amount of waste they produce in this area of the house.Summing up the philosophy behind keeping a green kitchen, Ehrlich said Green Kitchening does not consist of dramatic, heroic interventions. It consists of numerous small changes in everyday practice, which I hope will take place in thousands of households.Some of the environmentally-conscious tips and practices Ehrlich has championed include cooking with a lidded pan and reducing the water used in washing dishes.Consuming less water can also be achieved by using a tap model with an integrated filter device, such as the Franke Olympus tap.The filter function could eliminate the wastage sometimes associated with an external filter jug system.