1

How do you define conscious cooking, and how does it relate to sustainable fashion and the sustainability movement as a whole?

To me, conscious cooking is about being intentional with our ingredients, our impact, and the stories behind our food. It means honouring seasonality, reducing waste, supporting small growers and producers, and understanding that every plate we create is part of a larger ecosystem.

Conscious cooking and sustainable fashion are beautifully aligned; both are expressions of how we live, consume, and connect to the world around us. Whether it’s the food we nourish ourselves with or the clothes we wear, we have the power to make choices that respect people and the planet. The sustainability movement is no longer niche; it's necessary. And these small daily rituals, from what we cook to what we put on our bodies, can be incredibly powerful forms of activism.

2

Can you share a bit about your journey into cooking? What inspired you to start advocating for a sustainable lifestyle?

My journey into food began with a lifelong passion for cooking. After graduating from Les Roches and working in the hospitality industry, I found myself increasingly drawn to the deeper connections between food, wellbeing, and experience. Over a decade ago, that passion evolved into hosting my own retreat spaces where food became not just nourishment, but a way to bring people together, heal, and inspire conscious living. From there, Bettina’s Kitchen was born as s platform where I could share vibrant plant-based recipes and advocate for a lifestyle rooted in sustainability, seasonality, and joy. Working in hospitality made it clear to me how disconnected many of us are from the sources of our food and how much unnecessary waste is created. Sustainability isn’t about perfection it’s about intention, and I believe in meeting people where they are and making it beautiful, accessible, and delicious.

3

Much of your content focuses on food, from conscious vegan recipes to retreats. Have you encountered any particular ways climate change, plastic pollution, and other environmental changes caused by overconsumption have impacted the gastronomic industry?

Absolutely. Climate change is already affecting what we can grow, where we can grow it, and how reliably. Crops are failing or shifting in seasonality, and small producers, the ones often doing the most sustainable work, are being hit the hardest. Plastic pollution is another issue I see regularly in global retreats, especially in island communities. It’s heartbreaking to see pristine landscapes littered with single-use packaging. That’s why I’m so mindful of how we source, store, and serve food, both in retreats and in everyday recipes.

I’ve also noticed a rising demand and responsibility for chefs and creators to educate and lead by example. There’s more awareness now, but with that comes the pressure to ensure that sustainability isn’t just a trend, but embedded in the way we operate.

4

What do you think is the role of platforms like Wolf & Badger and the independent, ethical designers they support — in shaping a more conscious and sustainable future? How do you personally approach sustainable fashion in your own work?

Platforms like Wolf & Badger are essential; they create a space for independent designers who are often leading the charge in sustainable innovation but lack the infrastructure of bigger brands. By giving these voices a platform, you’re making ethical consumption not only possible, but desirable.

For me, fashion is an extension of my values. I buy less, I choose well, and I re-wear often. I love finding small, independent makers whose ethos aligns with mine. I don’t believe in throwaway culture whether it’s food or fashion, there’s beauty in slowing down, cherishing what we have, and telling stories through what we wear and how we live.

5

What are some misconceptions and assumptions about conscious cooking and sustainable fashion you wish you could debunk?

That it has to be perfect, expensive, or boring. Conscious cooking isn’t about green smoothies and deprivation, it's beautiful, flavourful, and delicious. It’s also not about being 100% zero waste or growing everything yourself. It’s about doing the best you can with the resources you have.

In the same way, sustainable fashion doesn’t mean giving up style. It means finding creativity within limitations, supporting craftsmanship, and investing in pieces that have meaning. Both are about shifting our mindset from more to better.

6

What’s next for you? Are there any upcoming projects or collaborations you’re excited about?

Yes there are a few things I’m really excited about! Most recently, I’ve launched a new seasonal, plant-centric wellness menu in collaboration with The Mandrake, a beautiful, award-winning hotel in London that shares my passion for conscious luxury, ritual, and immersive sensory experiences.

The menu is a deeply personal expression of my food philosophy: seasonal, nourishing and delicious. Dishes like lemon-chive macadamia courgette flowers and chilled Salmorejo are paired with Gabba powered non-alcoholic cocktails that support mood and energy so the entire experience becomes not just a meal, but a moment of wellbeing.

This partnership also connects beautifully with DAMU, The Mandrake’s wellness sanctuary home to the world’s first Origin Pool and Mud Caves. It’s a space rooted in healing, ritual, and recalibration, and our collaboration is designed to extend that journey through food. It’s a powerful example of how hospitality can lead in wellness innovation.

Outside of that, I’m continuing to grow the Retreat Chef Academy, which has become one of the most meaningful parts of my work  training a new generation of chefs to build sustainable, purposeful careers in wellness hospitality. We’ve had students from all over the world, and it’s been incredible to watch them take the tools we share and turn them into thriving retreat offerings of their own.