My bento for World Elephant Day 2016.
• Support a worldwide ban on the ivory trade.
• Keep habitats intact and biologically diverse.
• Develop better ways of reducing human-elephant conflict, esp in agricultural zones.
(Top left: Fuji apple and baby carrots.
Top right: Starfruit slices, pear slices and elephants cut out of mango.
Main compartment: Panzanella containing red cabbage, cherry tomatoes, capsicum, kyuri, flaxseed, chia seeds, olive oil, coconut oil, sliced mushrooms, black olives and bread cubes, contained in a garlic-flavoured wrap. Elephant silhouette cut out of nori seaweed and attached to the wrap using peanut butter.
All ingredients are vegan and conflict palm-oil free, and all fresh vegetables used in the panzanella are organic.)