To Brooke, eating well is multifaceted and encompasses more than just the end product on the plate. One easy sustainable kitchen swap that she recommends is avoiding cooking with any kind of teflon coated pans. "There is plenty of research to show how detrimental teflon is to both humans and the environment,” she says. She suggests using non-toxic pans that are made from either ceramic or stainless steel (like those from Our Place and Scanpan), coupled with a heat stable fat like ghee or olive oil.  

Eating with the seasons and focusing on wholefoods is also really important. “Choosing quality produce from sustainable sources is not only better for the environment, but it’s actually better for you! Eating with the seasons is the easiest way to reduce your environmental footprint,” she explains. “Unfortunately, what’s available all year round in major supermarkets is either imported from overseas or grown intensively using lots of resources, water and commercial fertilizers, all of which contribute to excess carbon. Simply selecting the produce that’s in season, or, better yet, shopping at your local farmers markets are such easy ways to reduce your impact – plus it tastes even better.”