What’s it all about?
Ever wondered what’s inside the ethical kitchen?
The Ethical Kitchen is one stocked mostly with plant foods, preferably organic, purchased locally and produced locally with little or no processing and packaging. This class shows you how.
What will we cover?
Running an Ethical Kitchen always starts with sourcing. Conscious choice in what you buy and where you get it makes all the difference. The right choice at the time of purchase minimises waste, saves money and resources and even maximises your own health.
In this class we will cover:
- shopping plastic-free
- the benefits of eating more plants
- responsible disposal of food and packaging waste.
You will be encouraged share your own ideas and tips during this class.
Who will be teaching?
Rebecca Hughes is a Melbourne-based mother of two, raising a vegan family and endeavouring to tread lightly on the planet. Current passions include plant-based cooking and striving for a zero-waste household. Past passions include Melbourne coffee and cafes and world travel. You can follow her on Instagram and Twitter.