Who

Emily Rowland

Emily is one half of Erthly Collective – a passion project she shares with her friend Imani. Where Emily brings poetry, earth-loving rituals and creativity, Imani brings a sharp social science lens. Together, they’ve created a space that invites others to rethink systems, and share stories that reconnect us with the world around us.

Emily’s connection to the environment began young. She became vegetarian at just four years old for ethical reasons, and went vegan as a teenager with the full support of her family. Raised to be intuitive with food and in tune with nature, she’s always felt a pull toward living gently and intentionally.

Though she now lives in Australia, Emily spent much of her childhood in Las Vegas, where her dad had taken a job. There, she was fascinated by the intricacy of the desert ecosystem and disturbed by how quickly humans were expanding into it. She noticed how new developments kept pushing deeper into the desert, erasing habitat as they went. So when people started complaining about coyotes in their backyards, it struck her as deeply ironic. “We were the ones taking over their home,” she says. “They were just trying to survive.” That early dissonance sparked her first campaign work, advocating for wildlife protection and a more co-existent mindset.

Nature has become both sanctuary and compass. Her morning walks, meditation, and love of birdsong help ground her amidst the grief and urgency that often come with climate work. “When I feel overwhelmed, I just touch the grass and remind myself, this is what I’m here for.”

Emily’s climate work has since evolved to include marine conservation. She now works on building a national network of marine protected areas, collaborating with scientists, grassroots groups, fishers, and First Nations communities. In places like Mona Vale, she’s working to co-create solutions that benefit both ecosystems and livelihoods. “Often, we’re all trying to protect the same thing, we just speak different languages,” she reflects.

Australia has a long way to go. Outside the Great Barrier Reef, less than 3% of waters are protected and in Sydney, it’s under 1%. The goal is 30% ocean protection by 2030, in line with the UN’s ‘Ocean Decade’. Emily’s role as a community engagement officer is about building shared vision and momentum – making sure policy, science, and lived experience meet.

She also serves as Science Director at the Youth Climate Policy Centre and is an Ocean Youth ambassador. In 2023, she spoke on World Ocean Day alongside ocean legend Valerie Taylor. One story she shared was from a conservation stint on the Isle of Canna in Scotland, a windswept island with only 14 residents. “One side of the island was pristine. The other was choked with plastic,” she said. “We cleaned for days and barely made a dent. That really stayed with me.”

Her advice for young people wanting to step up? “Start small. Do what feels right for you. That’s how we create ripples.” For her, cooking with local produce, eating with the seasons, and listening closely to the land are all part of the work. “It’s a quiet act of care – for yourself, and the planet.”

Who Emily Rowland
Family origin North West of England
I can’t live without blueberries!
Dream Job Anything that would let me care for the Earth
Currently I’m obsessed with Birds chirping in the morning
Childhood taste A nightly bowl of fresh fruit
I will always have in my pantry Jasmine rice
I learnt to cook from Started at my kindergarten teachers garden and figuring it out over time
Currently I’m listening to “Maré Mansa” by As Ganhadeiras de Itapuã and For Emma by Bon Iver
One day I must visit My friend’s farm-to-table spot in Malibu
Go to meal Anything veggie-heavy — my friends call me a rabbit 🥕
I am really good at Finding the best cafes
The unforgettable meal A vegan autumn potluck in Utrecht with the vegan student association 🙂
Favourite spice Paprika and cinnamon
Favourite kitchen utensil my trusty air fryer
Best flavour combo Almond butter, raspberries and dark chocolate
Guilty pleasure maple syrup with anything
Who does the dishes We all pitch in: I put things away in the morning, Dad cleans at night, and everyone throughout the day

Emily’s Food Waste Tip

I like to make my own almond milk regularly at home and turn the almond pulp into my signature almond maple nut butter cookies!

Almond Maple Nut Butter Cookies

Prep time: | Cook time: | Serves 4-6

  • 1 cup almond meal
  • ½ cup almond butter (or any nut butter you have on hand)
  • ¼ cup maple syrup
  • (Optional) splash of vanilla extract
  • (Optional) pinch of baking soda
  • Optional add-ins:
  • chocolate chips
  • chopped walnuts
  • dried fruit
  1. These cookies are soft, nourishing, and endlessly adaptable. Perfect for slow mornings or sharing with a friend over tea. Preheat your oven to 175°C.
  2. In a mixing bowl, stir together the almond meal, almond butter, and maple syrup until smooth and sticky.

  3. If using, add a splash of vanilla and a pinch of baking soda.

  4. Fold in your choice of extras or whatever you’re feeling that day.

  5. Roll the dough into small balls, place on a lined baking tray, and gently press them down with your fingers.

  6. Bake for 8-10 minutes, until just golden around the edges.

  7. Let them cool (if you can wait!) — they’ll firm up as they rest.
    Simple, satisfying, and made to be shared.

Roasted Sweet Potato & Kale Salad with Maple Lemon Dressing

Prep time: | Cook time: | Serves 2

  • For the salad:
  • 1 medium sweet potato, diced
  • Olive oil, salt, and pepper (for roasting)
  • 4 cups washed and chopped kale
  • Pinch of salt (for massaging the kale)
  • ½ avocado, sliced
  • 1-2 tbsp pumpkin seeds
  • 1-2 tsp hemp seeds
  • For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1-2 tsp maple syrup
  • Salt and black pepper, to taste
  1. Roast the sweet potato:
    Toss the diced sweet potato with a little olive oil, salt, and pepper. Roast in an air fryer at 200°C for 10–15 minutes, or until golden and crisp around the edges. (You can also use a regular oven.)
  2. Massage the kale:
    While the sweet potato roasts, place the washed and chopped kale in a large bowl. Add a pinch of salt and massage the leaves with your hands for a couple of minutes until they soften and deepen in colour.
  3. Make the dressing:
    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
  4. Assemble the salad:
  5. Start with the massaged kale as your base.
  6. Top with roasted sweet potato, avocado slices, pumpkin seeds, and hemp seeds.
  7. Drizzle the dressing over and gently toss to combine.

Homemade Almond Milk

Prep time: | Cook time: | Serves 2

  • 1 cup raw almonds
  • 2 cups water (plus more for soaking)
  • Optional:
    dash of cinnamon
    splash of vanilla extract or maple syrup
  1. Soak the almonds overnight in a bowl of water — this softens them and makes the milk extra creamy.
  2. In the morning, drain and rinse well.
  3. Add the almonds and 2 cups of fresh water to a blender. Blend on high until smooth and milky (about 1 minute).
  4. Strain through a nut milk bag or a clean cloth into a bowl, squeezing out all the goodness. (Save the pulp for baking or smoothies!)
  5. If you like, stir in a dash of cinnamon, a splash of vanilla, or a swirl of maple syrup for sweetness.
  6. Store in a sealed jar in the fridge for up to 3 days. Shake gently before each use — it’s all natural, so separation is normal.
  7. Creamy, calming, and made with care. Perfect in tea, porridge, or straight from the glass.
Posted: Dec 20 2023
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