Earth Day 2018: not just a pretty face

Natural skin is in. More and more of us are thinking twice about the products we use on our bodies, inspecting the ingredients of our moisturisers with the same level of discernment as we would our food. As a result, the organic beauty industry is predicted to reach a value of $22bn by 2024.

At Dr Jackson’s, we’re proud to be part of this movement. We’ve always championed the power of nature over artificial ingredients and nasty chemicals. Despite the fact that we meticulously research what goes into our formulations to care for your skin as effectively as possible, you don’t have to be a rocket scientist to work out which is better for you: plant-based remedies that have kept people in good health for centuries, or chemically engineered substances that haven’t been around long enough for us to know their long-term effects.

While we’re pleased to see so many other cosmetics companies developing cleaner, safer products, there’s one thing that’s often overlooked: packaging. It’s all very well if your cleanser is 100% organic, but what about the bottle and the box it came in?

This Earth Day, we want to draw attention to this part of the natural beauty industry in the hope that brands and consumers alike can make more educated choices.

At Dr Jackson’s, we take a “more than just a pretty face” approach to everything we create, putting as much thought and care into our packaging as we do the product within. At every stage of our production chain, we work closely with a network of green suppliers so that we can avoid the use of plastic whenever possible. By setting an example, we hope to put pressure on the packaging and beauty industries to come up with more sustainable solutions.

Here are a few measures we’ve taken to make your skincare regime greener:

Recyclable materials, zero waste - as much of our packaging as possible is made from materials that can be recycled, right down to our compostable teabags. We’ve reduced the size of our boxes to cut down on unnecessary waste.

Green printing - whereas lots of cosmetics companies print on bleached or dyed card, we print on unbleached materials using responsibly sourced soy ink. An alternative to petroleum-based ink, soy ink is much more environmentally-friendly and allows our packaging to be recycled.

Keeping consumers informed - we’ve rebranded our packaging to include messaging that educates our customers, encouraging them to recycle and steer clear of products that are tested on animals.

Sustainable seals - we avoid the use of glues and foils, which are full of harmful chemicals, often used in the beauty industry. Instead, our tea jar seals are made from biodegradable eucalyptus wood pulp. We mean it when we say every last detail!

Designs you’ll want to keep - our glass jars and boxes have been designed with longevity in mind. Upcycle your pre-loved empties into vases, plant-holders, candles and more. We’d love to see your creations!

We’re always on the lookout for alternative technologies and materials to make our packaging kinder to the planet. This Earth Day, we’d love you to join us in raising awareness and striving for more innovation in the beauty industry as a whole. By sharing this kind of information and starting conversations, we can all make a difference.

Peter Gordon’s Expedition Chocolate Truffles

Our favourite chef, Peter Gordon, talks us through these wonderful Expedition Tea infused chocolate truffles! Peter Gordon is renowned for his unique culinary philosophy and playful fusion cuisine which has had great influence on his distinguished restaurants and books. 

To make around 25 of these deliciously simple chocolate truffles, you will need:

4 teaspoons of Dr Jackson’s Expedition Tea (or the contents from 2 Expedition teabags), 250g double cream, 25g unsalted butter, 200g dark chocolate (65 – 80 %), chopped (if the pieces are too large, the chocolate may not melt and remain lumpy), 4 tablespoons cocoa powder for rolling.

Place the Expedition Tea and cream into a small saucepan and slowly bring to a simmer, gently stirring as it warms up.

Put a lid on, turn the heat off and leave to infuse for 10 minutes.

Bring back to a simmer, then add the butter and stir until it has melted.

Have the chocolate in a clean heat-proof bowl. 

Strain the hot cream over the chocolate and gently stir until the mixture becomes smooth and all the chocolate has melted.

Leave to cool at room temperature for 15 minutes, then cover with clingfilm and place in the fridge for at least 2 hours to firm up.

Scatter the cocoa on a large plate or tray.

Use a teaspoon to scoop out the mixture at whichever size you like.

Using both hands (and you might want to wear gloves) roll the pieces into balls (they don’t have to be perfectly round) and then roll these balls in the cocoa powder to coat evenly. You can do this in 4 or 5 batches.

Store in the fridge in a single layer in an airtight container.

Remove from the fridge 30 minutes before serving so they soften up a little. If the cocoa has become patchy on them, simply re-roll in extra cocoa powder.

These wonderful chocolate truffles are great to have with a strong coffee after lunch, or served after dinner as a caffeine-free treat.

Recipes and imagery: Peter Gordon
Don’t forget to follow Peter Gordon for more culinary adventures: Instagram, Facebook, Website, Books.

An Interview with Robbie Honey, "The Accidental Botanist"

Robbie Honey’s lifelong fascination with flowers and their scents has led him down numerous paths, from farming sunflowers to designing arrangements for Dior, Vivienne Westwood and Valentino. We sat down with the inspiring ‘floral artist’ to learn more about the art of capturing nature’s beauty ahead of the launch of his new book, The Accidental Botanist.

You grew up in Zimbabwe. How did that influence your relationship with nature?

One of the many joys of an African childhood was that I was able to spend the majority of my waking hours (when not at school) barefoot, outdoors, and this lead to my affinity for flora and fauna.

Your expertise lies in three different disciplines: botany, floristry and the visual arts. What sparked your interest in these areas, and how do they relate to one another?

With a great love of plants and design, I studied Horticulture, Interior Design and Photography, and trained as a florist in London. Being both visual and botanical, with an affinity for texture and colour, these were natural routes for me, and they complement each other well.

What was the inspiration behind your range of scented candles, The White Flower Collection?

I have an acute sense of smell and an interest in the scents of the natural world. I turned to four of my favourite white flowers as inspiration for the collection: Lily of the valley, Jasmine, Casablanca Lily, and Tuberose. Capturing believable reconstructions of the natural world is always my goal when working in fragrance. The candles are made in Paris.

Which of the candles is your favourite?

I love all of them! The clarity of the Lily of the valley is a gentle way to start the day and the Tuberose, a nocturnal flower, is seductive and heady - perfect after the sun sets. The one I burn the most often, though, is the Jasmine.

If you were creating a skincare product, which natural ingredients would you use?

Unsurprisingly, Jasmine Absolute. Apart from its heavenly scent and calmative properties, Jasmine oil is also an anti-inflammatory and good for treating dry skin conditions.

What can each of us do to protect the natural world?

Composting biodegradable waste is an excellent way to reduce the amount of waste produced, which means less solid rubbish going into landfill. It's also fantastic for enriching soil in gardens.

Helleborus orientalis photographed by Robbie Honey

We’re really looking forward to reading your book, The Accidental Botanist - tell us more about it!

I am not a studied Botanist, and have mostly learned on the ground, hence the name of the book!

I have spent the last ten years seeking out, studying and photographing flowers and plants all over the world. My method is to deconstruct specimens, laying them out in a botanical study, and shoot them in natural light on my iPhone. My photographic portraits are my modern take on traditional botanical studies. My book contains over 90 of these botanical deconstructions, which are organised into chapters by colour: red, orange, yellow, blue, purple, pink, then white.

These are annotated with both Latin and common names, as well as the plant’s classification, origin, use, and nomenclature. Each study is accompanied by a short narrative of where I collected the plant or memories I associate with it.

The Accidental Botanist: The Structure of Plants Revealed is available now!

All images are copyright Robbie Honey and Katrina Lawson Johnston. 

 The Accidental Botanist – The Structure of Plants Revealed by Robbie Honey is published by Clearview Books, London.  ISBN: 978-1908337-443.