Between the pandemic, floods, and the war in the Ukraine, the cost of food is skyrocketing and we’re really feeling the pinch in the fresh food aisle.
Some vegetables, like broccoli, cabbages, potatoes and cauliflower, have increased by 75 per cent in recent weeks and these are the foods we’re supposed to eat the most for their nutritional value.
Even usually fail-safe frozen foods are being impacted as issues at home and abroad disrupt supply chains and ramp up production and energy costs.
As we head into another COVID-19 winter, it’s vital that we continue to eat well and use nutritious foods to boost our immunity.
When healthy foods skyrocket in price, it’s hard to justify the spend but Endeavour College nutrition educator and nutritionist Sophie Scott, who has designed industry-leading courses on nutrition and food sustainability for Australia’s leading natural health college, has some handy hacks for getting the most out of valuable vegetables and making fresh food last longer.
Sophie Scott is passionate about nutrition, fitness and behaviour change coaching. As a Registered Nutritionist and Environmental Scientist, she takes a wholistic approach to nutrition, focusing on people’s relationship with food and driving a shift to a healthier approach to eating.
With more than 12 years’ experience in the health and fitness industry, Sophie has supported hundreds of women along their health journey through her business, fitandfed.
Sophie is an enthusiastic nutrition teacher and accomplished course creator at Endeavour College of Natural Health, inspiring the next wave of nutrition and wellness professionals.
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