Most of us are well aware that our daily food choices either nourish or harm our bodies and planet. We also know that favouring veggies, fruit and berries over mass-produced ready meals makes total sense. Yet buying, preparing and eating food sustainably is not always that simple. It's the reason behind this book. Our hectic daily lives mean we need to get food on the table fast. Ever-lengthening supermarket aisles lined with readymade options make life oh so convenient. In the middle of a busy day, what's best for our planet and bodies easily slips the mind. This book is a practical solution for the dilemma: a collection of simple recipes for sustainable cooking and eating. The book is packed with pro insight, tips and easy-to-follow recipes for transforming your home kitchen into a planet-friendly place. Let's take a deep dive together into small but significant changes: healthier, eco-friendly eating habits; reducing food waste at home; and what to consider when choosing animal protein. Is vegetarian food always sustainable? Whatever the diet, the food philosophy in this book goes hand in hand with what's in season. "I've noticed that while working in a restaurant, knowing the quality and origin of ingredients has been a given, like where the fish came from and when it was caught. Many eateries will order veggies straight from a small farm. In comparison, I've realized how much harder it is to cook sustainably at home. As both a chef and mother of young children, healthy, high-quality, sustainable food is a daily topic on my mind,” describes Ina, who has worked as a chef at top restaurants in Finland and Sweden. After a decade in a Michelin-star restaurant in Stockholm, the young chef returned to her native Finland to build a dream restaurant of her own. Ina's stunningly beautiful debut novel Flowers on a Plate – Delicious Floral Recipes (2021) won silver in an international cookbook competition last year.