I have a confession – before starting my job at Be Kind, I had never really immersed myself in vegan living. I have grown up eating meat and dairy and didn’t really question where my food was coming from and the process it had taken to get to my plate. I was ignorant, you could say. Yet the longer I work here, the more I have connected the dots between animals, the planet and my diet, so I try my hardest to eat plant-based. I’m obsessed with Soulful Foods (soulfulfood.com) one pot lunches, I’ve nailed the perfect korma sauce (curry paste, coconut milk and ground almonds, if you’re interested) and Vegan All Sorts (veganallsorts.com) and Nomo chocolate (nomochoc.com) sort out my 3pm sweet cravings accordingly. I never, ever go a day at work feeling hungry. In fact, it’s quite the opposite with our super-talented in-house chef whipping up vegan dishes to be photographed for our other magazines on the daily. It’s only when I’m at home that I fall off the wagon – my household is non-vegan, so it’s easy to grab the regular dairy milk out the fridge than to get my own alternative. But this is pure laziness and, frankly, I do know better. Every day in this job, I learn so many crazy facts about the Earth, the state of our environment, climate change and animal welfare that it’s hard to turn a blind eye and forget all as soon as I walk out of work. I’d be a hypocrite to continue. So when I was asked to do a week of complete vegan living it seemed like a no-brainer – if I can manage easily at work, I should be able to do so outside the hours of nine to five.