Inside Climate Kitchen and Why it Matters
It's been said that the vegan/climate movement was a fad. Maggie Baird proves them wrong with her new show, Climate Kitchen that explores food systems—and I'm lucky enough to be a part of it.
In a world where beef tallow reigns supreme, vegan restaurants are adding meat (I’m looking at you, EMP) and the leader of the U.S Department of Health promotes a carnivore diet, the future can seem bleak to those who care about sustainability and vegetables. Climate and food related issues have recently been overshadowed by a slurry of political drama, wars, and human rights violations from he who shall not be named.
Maggie Baird, renowned vegan activist and mother to Billie Eilish and Phineas O’Connell, is the beacon of light we need in 2026 with her announcement of Climate Kitchen.
Baird has practiced what she preaches for decades, and began her non-profit, Support and Feed in 2020 to fight food insecurity and provide families in need with plant-based meals. The organization also followed Billie on her tour, ensuring the whole production was sustainable, limited waste, and provided adequate vegan meals to fans.
Climate Kitchen from Atlas Films gives hope to not only vegans, but anyone who cares about food (or eats!) In the show, Baird provides factual, accurate information about the agricultural industry, all the while offering solutions and plant-based recipes.
As the Culinary Producer for the project, I can most certainly attest that Maggie Baird is the real deal. Her sustainable endeavors online and at Support and Feed translate to on set, where we limit waste, use electric transportation, eat vegan, use reusable water bottles, don’t use plastic, and so on. I’ve been incredibly fortunate to work with a group of such talented passionate filmmakers who value sustainability.
Climate Kitchen is projected to be aired in 2027. Follow along as I share updates on this important project! In the meantime, I’ll continue to develop new vegan recipes here and on Instagram. See you soon! x