Feeds:
Posts
Comments

Posts Tagged ‘reuse’

storefront-west-concord

Photo: TripAdvisor
Debra’s Natural Gourmet helps customers cut back on plastic like liquid-soap bottles. They don’t have an answer yet to takeout containers, though.

Every day I’m trying to think of ways to cut back on plastic like the good people at Plastic Free Hackney in England. How am I doing so far? Not great. Plastic is so ubiquitous. But “one and two and 50 make a million,” and there is help from like-minded businesses.

I found a dish-soap concentrate that lets me reuse bottles (etee dish soap), and now a local organic store is letting folks reuse bottles from home over and over by filling up from the store’s large dispensers.

According to Emily Holden at the Guardian, we need to cut back because recycling of plastics is not really working. No one wants them. Holden offers tips on reducing our plastics dependency.

“As plastics corporations ramp up production,” she writes, “they are also promoting a failing recycling system.

Just 9% of plastics get recycled. Traditional plastics are made from extracted oil and gas, and they contribute to the rising temperatures behind the climate crisis.

“Environment experts are increasingly calling for a reduction in plastic use, as the waste accumulates in the oceans, poor countries and even human bodies. Plastics are also burned, as China – which once accepted the bulk of America’s waste – has begun to refuse it. And more than a million Americans lived next to polluting incinerators.

“Significant reductions will require systemic change, researchers say. But there are also some easy tips for individuals who want to cut back on plastics. (If this list is overwhelming and you’re not sure where to start, collect your plastic waste for a month and conduct an audit. Cut back on what you find the most of.)

“1. Carry a reusable bottle, fork/spoon and bag …

“2. Refuse the lid on your coffee cup. … (Some coffee shops will say they are required to give you a lid, citing possible liability for burns.)

“3. Choose products in glass or cans if they are an option. Recycle those materials. … Glass and aluminum cans are much more likely to be recycled. Glass is most efficient when reused (ie. with returnable milk bottles).

“4. When possible, eat in the restaurant instead of taking it to go. Unless you have a physical disability, let your server know in advance that you won’t need a straw.

“5. If you order takeout or delivery, tell the restaurant you don’t want plastic utensils or straws. …

“6. Opt for products with less packaging. Say no to bagged lemons, apples, onions and garlic, and tea that comes in plastic packets. Choose more fresh produce for snacks to avoid individual plastic wrappers.

“7. Shop from the bulk section and use your own containers. …

“8. Use bars of soap (also available for shampoo and shaving) instead of bottles. … For an extra environmental benefit, avoid palm oil.

“9. Use a razor that requires replacing only the individual blades. … You will save money over time. Note that TSA does not allow passengers to fly with individual blades.

“10. Use a bamboo toothbrush or one with a replaceable head.

“11. Buy concentrated cleaners that can be mixed with water in a reusable container. …

“12. Choose frozen, concentrated juice that comes in cardboard tubes instead of the plastic jugs. …

“13. Don’t buy bottled water. …

“14. Buy fewer clothes, or shop secondhand. Wash your clothes less so they last longer. Hang them to dry. …

“15. When shopping online, group as many items together as possible, so you can receive fewer plastic envelopes.”

More here.

022320-fill-your-own-soap-bottle

Read Full Post »

Photo: Toast Ale 
Toast Ale brews its commercial ales with surplus bread at a brewery in Yorkshire. It also pairs up local breweries and bakeries to help them tackle food waste in their own communities.

I have never been a beer drinker, but I have to give a thumbs-up to Toast Ale in the UK because it’s trying to reduce food waste through an unusual brewing process.

Carolyn Beeler of PRI’s The World has the story. “It’s a Wednesday night in central London and the trendy Temple Brew House pub is packed with people out for after-work beers and burgers. A crowd in one corner is sipping intently from half-pint tasting glasses, savoring a beer they helped brew about a month earlier using an unusual ingredient: leftover bread. …

“The beer was brewed at the pub’s tiny in-house brewery in collaboration with Toast Ale, a British craft beer company that uses waste bread to make beer on a commercial scale.

“ ‘In the UK, 44 percent of all bread is wasted,’ says Toast Ale’s chief brand and finance officer Louisa Ziane. ‘So we take surplus bread from bakeries and sandwich makers, and we replace a third of the barley that would otherwise have been used to brew, upcycling bread that would have otherwise been wasted.’ …

“Once the company starts turning a profit, it plans to donate those profits to Feedback, a charity that fights against food waste and shares a founder, Tristram Stuart, with the beer brand. (The company says it’s been able to make donations to Feedback already through its local collaborations.) …

“Around the world, about one-third of the food that’s produced ends up going to waste. That’s a big problem for the world’s hungry, but it’s also a big contributor to climate change: Producing that food emits as much greenhouse gases as many individual countries. …

“ ‘There are bakeries up and down the country who are left with surplus bread at the end of the day, and there are also over 2,000 breweries in the UK,’ Ziane says, so Toast is playing matchmaker with these local bakeries and breweries. …

Toast says it works with bakeries to make sure they’ve exhausted the options to get bread to people who would eat it before agreeing to turn it into beer. …

“Michael Mulcahy, who helped stir up that mash with a red plastic shovel, says, ‘It takes it away from being a hippie environmentalist thing,’ Mulcahy says. ‘It’s the pub. It’s the guys at the bar drinking beer, it’s football and baseball.’

Toast’s beer recipe is online for home-brewers to try, and the company has franchised or licensed its brand in South Africa, Brazil and Iceland. Last year they expanded to the New York City area.” More here.

My husband once tried home brewing, but it was a lot of work, and the beer that resulted didn’t taste as good as the beers he could buy. Still, if someone is into home brewing, the Toast recipe could be fun to try.

Read Full Post »

What to do about our throwaway culture? Well, Sweden has a proposal: tax breaks to encourage people to get things repaired.

Charlie Sorrel at fastcoexist.com explains that the idea involves “halving the tax paid on repairs and increasing taxes on unrepairable items. …

” ‘If we want to solve the problems of sustainability and the environment we have to work on consumption,’ Sweden’s finance and consumption minister Per Bolund told the Local. ‘One area we are really looking at is so-called “nudging.” That means, through various methods, making it easier for people to do the right thing.’ …

“The proposed legislation would cut regular tax on repairs of bikes, clothes, and shoes from 25% to 12%. Swedes would also be able to claim half the labor cost of appliance repairs (refrigerators, washing machines and other white goods) from their income tax. Together, these tax cuts are expected to cost the country around $54 million per year. This will be more than paid for by the estimated $233 million brought in by a new ‘chemical tax,’ which would tax the resources that go into making new goods and computers.

“In 2015, France passed a law requiring manufacturers to label products with information about how long spares will be available, and also requires free repair or replacement for the first two years of the product’s life. That’s another step forward, but it’s also cheaper for manufacturers to replace a broken cellphone than to repair it.

“Apple takes a third path—it swaps out your broken phone for a new one, often free of charge, and then breaks down your old unit, reusing its internals if possible, or recycling them.”

More here. Not sure how you benefit if you do the repair yourself. But knowing those Swedes, they’ll figure out something.

Photo: Geri Lavrov/Getty Images

Read Full Post »

One of the things I like about twitter is being exposed to stories I probably wouldn’t read about in the New York Times. This one is from a UK website called Foodism and highlights an effort to build businesses from food leftovers that might otherwise be wasted.

“It’s 4pm at Borough Market and the gaggle of children are elated, having spent the day growing, buying and selling market produce. Now trading time is over, and it’s time for their little stall to close, there’s only one question left.

” ‘What will you do with your leftover produce?’ asks development manager David Matchett, who runs the market’s Young Marketeers project for local schools. ‘We can make it into leftovers for tomorrow,’ pipes up one kid. ‘Or we can give it to people!’ ‘We give our food to my old auntie,’ shouts another.

” ‘I’ve been running this project five years,’ Matchett tells [Foodism reporter Clare Finney], ‘and not once in that time has a child ever suggested throwing the food away.’ ”

Other uses are found, Finney writes, giving a new heat source at home as an example.

“The heat source is used coffee grounds, recycled by the innovative clean technology company Bio-bean into pellets for biomass boilers, biodiesel and briquettes for wood burners. …

“With its sharp branding, smart technology and simple but potentially revolutionary innovation, Bio-bean is irresistibly representative of the new generation of companies applying principles of modern business, as well as slick design, to an issue that can often appear stale and tasteless: wasted food. …

” ‘These are viable businesses,’ Kate Howell, director of development and communications at Borough Market, says of Bio-bean, and of those other companies turning food waste or surplus into consumables. Indeed, many of the biggest names in the world today actually started here with the market, which has provided a seedbed for sustainable businesses like Rubies in the Rubble, which makes a range of chutneys and sauces from supermarket rejects, Chegworth Valley of apple juice fame, and the street food stall selling meat from previously unwanted billy kids, Gourmet Goat.’ …

“A few months ago, [the grocery chain] Sainsbury’s launched a trial of banana breads made from bananas too bruised to sell in store, to enormous accolades. ‘Originally we estimated they would sell 1,000 loaves,’ says Paul Crew, director of sustainability at Sainsbury’s, with palpable excitement. ‘Customer feedback has been overwhelmingly positive and we’ve already sold 3,000, saving just as many bananas.’ ”

Hey, that’s what we all do with bruised bananas! Now you and I can claim to be trendy as well as thrifty.

Read the Foodism article here.

Photo: Foodism
Bio-bean turns used coffee grounds into pellets for biomass boilers, biodiesel and briquettes for wood burners.

Read Full Post »

%d bloggers like this: