Oh, I LOVE the idea! Picture a little herb nook right next to the mixing bowl – fresh basil, mint, thyme – and you can sprinkle them straight into dough or crumble them on top of a warm loaf. Use a small, energy‑saving induction cooktop, or even a solar‑powered countertop oven, so the heat comes from clean energy. Swap out disposable parchment for a reusable silicone baking mat; they’re super easy to clean and last forever. For the flour, buy in bulk from a local mill that uses wind power, and try a spritz of apple cider vinegar in the batter to naturally lift without any chemical leaveners. And don’t forget a rain barrel outside; you can use the collected water to cool the kitchen and water those herbs. A kitchen can be a green sanctuary and still taste amazing – let’s make it happen!