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Emojispeak totally count as a language on its own nowadays. But using the laughing face or the red heart emoji is so 2016. It’s 2022, time to upgrade your emojis the sustainable way.
PSA: it’s now officially cool to be sustainable! So start using these climate-friendly emojis to proudly showcase how environmentally conscious you are.
Seedling
Known as seedling or sprout, now the universal symbol for the plant-based movement. Often used in Instagram bios to symbolise veganism.
Green Salad
With the hard-boiled egg removed in 2018, the green salad emoji is now vegan friendly. We’d pick the salad over a carbon heavy meal anytime.
Anxious Face With Sweat
Is global warming making you sweat? Suffering from eco-anxiety? We’re sweating too. Use this emoji consciously to tell your friends about global warming.
Broccoli
This beautiful floret of broccoli contains more protein per calorie than steak! Use broccoli consciously to promote a low carbon footprint plant-based diet!
Earth
Also known as globe, this emoji is meant for use in any eco-friendly discussion related to saving our planet!
Wastebasket
Remind your friends to save our oceans, coastlines, and landfills from becoming polluted by reducing waste.
Takeaway Box
Is your friend still not on that BYOB trend? Send her an intervention text with this takeaway box emoji.
Riding A Bicycle
Use this emoji consciously to encourage more people to choose carbon-friendly ways to travel.
Cup With Straw
Use the cup with straw emoji consciously to make sure no one forgets their reusable cup or mug on your next coffee date.
Green Heart
Known as jealous heart, this emoji is consciously used to represent living a low-waste, plastic-free and planet-friendly impact life.
Recycling Symbol
What an eco-friendly lifestyle is all about! Use this emoji to pressure your friends to fight global waste pollution and reduce, reuse and recycle!
Evergreen Tree
Trees absorb greenhouse gases from the air, helping to keep rising temperatures down. Use the evergreen tree emoji to plead with others to save our rainforests!
Person Gesturing No
This emoji is intended for conscious use in response to anything that isn’t sustainable. The perfect response to someone offering you a plastic straw.
Chart Increasing
Otherwise known as positive chart, this emoji is to be used to reference responsible long-term investment.
Parcel
Use the parcel or delivery box to talk about the carbon footprint generated by deliveries.
Matcha Green Tea
Being so eco-aware can be tiring, so sometimes, sitting down with a cup of matcha green tea is what you need.
Shopping Bags
Remind single-use bag users that reusable is way cooler with this emoji!
Movie
Officially the movie or film emoji, this symbol can be used consciously to set up a group climate documentary Netflix sesh.
Veganism really took off as a lifestyle trend over the past couple of years, but there are still many people out there who are on the fence about a plant-based pledge like Veganuary. So we’ve put together this beginner’s Veganuary guide to help.
While going vegan is the most impactful thing you can do for the planet, the animals, and your health, it’s not without its challenges. Below are some tips, advice, and ideas to take that first vegan step.
Plate filled with of plant whole foods. (Source: Pexels/Ella Olsson, Fresh N’ Lean)
1. Aim To Eat Lots Of Whole Plant Foods
One of the best ways to transition into a vegan diet is to simply remember to increase your whole foods intake. A good tip is to vary the colours on your plate with an entire range of whole seasonal vegetables, fruits, grains, legumes, nuts and seeds—all of which can be easily found at farmers markets, supermarkets, and without animal products, it’ll give you a huge boost of healthy fibre, minerals, and vitamins.
Plant-based meatballs made with vegan Omnipork mince. (Source: Megan’s Kitchen)
2. Use Meat and Dairy Alternatives To Ease Your Transition
If you’re craving a meaty bite, don’t fret. Being a vegan today is easier than ever—we’re spoiled for choice when it comes to plant-based alternatives. From dairy-free plant milk, coconut oil-based mozzarella, soya cheddar, and artisan cashew brie to almond yogurt, “beef” patties and “chicken” strips made with plant-based protein, there seems to be a vegan substitute for just about everything. Most of these can be found in your local health store or vegan grocery shop, and some products are even on shelves in common supermarkets, like Impossible Foods. In Asia, there are lots of alternative meat options that you’ll find at your nearest vegetarian corner shop and a growing number of supermarket shelves too (usually in the frozen section).
Packaged food ingredient list. (Source: The Globalist)
3. Read Ingredient Labels Carefully
Despite there being many vegan-friendly options, non-vegan ingredients are still widespread. While we can avoid much of this by choosing to buy fresh produce and whole foods as much as possible (which means you’ll ditch the unnecessary packaging and plastic too), there might be a few things you still need to buy packaged. Many ingredient lists are laden with hidden names for animal and animal-derived products, like whey or casein, which are dairy by-products, gelatin that is extracted from animal bones, and isinglass, a substance from fish that is common in beer and wines. Watch out for ingredients in other non-food consumer products too, like beeswax in candles and lanolin (made from sheep’s wool) in makeup.
Plant-based sources of fats. (Source: iStock)
4. Don’t Skimp On Protein Or Fat
Sometimes, it can be hard to get enough protein and fat on a vegan diet, which are crucial macronutrients for our overall health and well-being, from maintaining muscle mass to hormonal balance. A good rule is to incorporate at least one serving of healthy plant-based fat with each meal, alongside at least one serving of protein. For example, your salad bowl should not only have loads of veggies, but a handful of sprinkled walnuts or pumpkin seeds, and a healthy protein like tofu or tempeh. Upgrade your oatmeal with a dollop of tahini or peanut butter, and mix in a protein powder like hemp or pea protein if necessary.
Nutritional yeast, a source of vitamin B12. (Source: Running On Real Food)
5. Choose Natural Food Supplements For Full Nutrition
Getting all the right nutrients can be challenging, so you might find yourself needing to supplement your diet with certain nutrients. While taking a supplement through a pill form might be recommended for some people, most experts agree that in general, supplementing nutrients through food by adding specific plant-based ingredients to your meals is a healthier option. We’ve done a comprehensive guide on the 6 vitamins and minerals that vegans might struggle to get, and how to add them into your diet the plant-based and natural way.
Check out restaurant menus before you visit! (Source: Pexels)
6. Check Menus Before You Dine Out
Many vegan and vegetarian restaurants are opening up and omnivore eateries are adding plant-based options to menus, but it’s a good idea to still check out the location before you dine out, especially if you’re attending an event or spending an evening out with friends. Check out the menu online, and call the restaurant too—some kitchens are more accommodating than you think! If you figure out that the menu is not exactly vegan-friendly, then see if you can plan ahead and change the location to somewhere more plant-based.
Beyond Meat
7. Let the Experts Help
Whether cookbooks, cooking blogs, or Instagram and TikTok videos, even the kitchen averse can find easy and delicious recipes to help highlight the many delicious stars of the plant world. Try a vegan spin on one of your favorite dishes, or try a new vegetable dish or international cuisine. Embrace Veganuary as an exploration into new flavors as much as it is a journey to a healthier you.
(Source: Unsplash)
8. It’s Not The End Of The World If You Fall Off The Wagon
If you accidentally eat something non-vegan or have simply fallen to temptation, don’t beat yourself up about it. Think of going vegan as a process or a transition to a new lifestyle, rather than a limitation that cuts you off if you don’t manage to succeed immediately. Good things always take time, and remember that any effort to reduce your intake of meat and dairy is already an incredibly positive action taken for our environment, health, and animals. So don’t be discouraged!
Eggs are off the menu right now as avian flu continues to spread. Vegan egg substitutes are widely available multitaskers though.
Like other intensive industrial farming practices, producing eggs generates greenhouse gas emissions and also contributes to contaminating soil and water, not to mention it’s ethically problematic—most egg-laying hens live in pretty horrific conditions.
You may also be avoiding eggs for health reasons such as an allergy. Whatever your reason for avoiding them, there are many great vegan-friendly replacements for eggs.
Below, our top 6 easiest egg substitutes, most of which you probably already have in your pantry.
Source: Pixabay
1. Applesauce
Applesauce is a purée made from cooked and mashed apples. Though often sweetened, you can find unsweetened varieties in select stores and it can also be easily made in your own kitchen. Homemade applesauce takes only around 20 minutes, and only requires gathering a bunch of apples, cut into slices, boil on the hob and either mash or purée! Using about one quarter of a cup (65 grams) of applesauce is a great substitute for one egg.
Recipe Replacement Ratio – 1/4 Cup Applesauce to 1 Egg
Another fruit-based replacement for eggs is mashed bananas. All you need are some ripe bananas, and mash them with a fork! Not only is this a cheap and easy replacement, it is also incredibly versatile – mashed bananas are great in cookies, pancakes, muffins, breads and cakes! Again, around a quarter cup of mashed bananas equates to one egg. Your finished product is likely to be quite dense and moist, and will probably carry a mild banana flavour – so if you aren’t a big banana fan, then read on for more egg replacement ideas.
Recipe Replacement Ratio – 1/4 Cup Mashed Banana to 1 Egg
Both flaxseeds and chia seeds are popular egg substitutes in the baking world. Not only do they act as a great binder ingredient for baking recipes, they also pack a nutritional punch! Both are high in omega-3 fatty acids and contain loads of fibre. While buying ground seed meal from stores and supermarkets can be pricey, you can also purchase whole seeds and grind them at home yourself. To replace one egg, whisk around 1 tablespoon (7 grams) of ground seeds with 3 tablespoons of water until the mixture thickens. This healthy replacement works best in pancakes, waffles, muffins, cookies and breads, and will bring a slightly nutty and earthy flavour!
Recipe Replacement Ratio – 1 Tbsp Ground Flax/Chia Seeds + 3 Tbsp Water to 1 Egg
Source: Taifun
4. Silken Tofu
In Asia, tofu can be found in almost every grocery store, outdoor market or local food shop. You might be surprised to know that the silken variety of tofu, which has a higher water content than firmer types, are fantastic substitutes in baking. Especially for those who dislike the flavour that fruit and seed based replacements bring to the finished product, silken tofu is a good choice in brownies and cakes. Nutritionally, tofu is also high in protein. Around 60 grams of silken tofu equates to one egg.
Recipe Replacement Ratio – 1/4 Cup Silken Tofu to 1 Egg
Another stand-in for eggs is the liquid leftover from cooking chickpeas or other legumes, commonly known as aquafaba. You can also easily purchase canned chickpeas and use the drained liquid. For those who want to substitute egg whites in a recipe, aquafaba is perfect – around 3 tablespoons (45 grams) can replace one whole egg or egg white. It works particularly well in meringues, macaroons, mousses, fluffier cakes and nougats.
Recipe Replacement Ratio – 3 Tbsp Aquafaba to 1 Egg
Plain, unsweetened and unflavoured plant-based milks can also replace eggs in baking. Using about a quarter cup can replace one egg, and it performs well in most muffins, cake and cupcake recipes. You can find plant-based milks in most supermarkets and most health or vegan grocery stores. Formerly a niche product on shelves, they now come in many varieties including almond, soya, rice, coconut and more.
Recipe Replacement Ratio – 1/4 Cup Plant-Based Milk to 1 Egg
3Mins Read Singapore’s abillion is celebrating new investment. A now-completed $10 million Series A round was led by New York-based venture fund 1/0 Capital. Funding has been earmarked for product development and app extension. A peer-to-peer marketplace within the platform is cited as having the potential to turn users into sustainability entrepreneurs. Founded in 2017 by Vikas […]
Make new eco habits with these eco-friendly swaps you can make today to ditch single-use products.
We like to think that we don’t leave a massive footprint behind on our planet. But have you thought of the many little things in our daily routines that do add up? If you want to make some eco-friendly changes, now is always the right time. And no, we’re not talking about ditching single-use plastic straws. We’re upping the eco ante with 8 easy things that you might not have thought to swap out.
1. Ditch Conventional Sanitary Products For Eco-Friendly Alternatives
Did you know that the average woman gets through an estimated 11,000 disposable menstrual products over a lifetime, and that sanitary products amount to over 200,000 tonnes of waste in landfills each year? In addition, many conventional pads, tampons and other feminine hygiene products in the mainstream market are loaded with irritants and toxins associated with allergic reactions and other health issues. To lessen your environmental impact and prevent adverse health effects, choose natural and organic sanitary products that are free from synthetics and produced using pesticide-free methods, or choose reusable pads, underwear and cups that will last you years. LUÜNA, for instance, is a local feminine care brand offering organic pad and tampon monthly subscriptions, as well as the menstrual cup. Zero-waste stores will also stock various brands of menstrual cups and underwear that can be used over and over again.
2. Say Bye To Bottled Liquid Shampoo, Hi To Packaging-Free Shampoo Bars
It’s incredible how many plastic bottles the world dumps into our landfills and oceans every single year due to our shower routines. Enter the plastic-free and ultimate zero-waste alternative: the shampoo bar. These bars are special shampoo solutions designed to help clean out all the gunk in your hair, and are usually created using natural formulas without the long list of toxic chemicals on the ingredient list. LUSH, widely credited for inventing and popularising the shampoo bar, opened a new naked store in the heart of Hong Kong’s shopping district Causeway Bay, where you can pick up some shampoo bars sans packaging.
3. Revamp Your Dental Routine With Refillable Toxin-Free Toothpaste
It is so easy to dismiss the impact of our daily toothbrushing, but this repetitive act accounts for an astonishing 20 billion tubes of plastic thrown out annually. As our global population grows, some suggest that this figure will jump to 25 billion by 2024. So one thing you can easily do to greenify your dental routine is to use a refillable and natural toothpaste alternative. Just launched last month, Singapore startup NOICE CARE has created a 100% certified organic and natural botanical toothpaste that is packaged in an amber glass container that is refillable.
From deodorant to make up and other cosmetics, we often ignore the waste generated from these products. Whether it is unnecessary packaging or individual plastic containers and tubes, these definitely add up. So if you’re running low on your daily cosmetic and skincare products, why not choose more sustainable alternatives that are low-waste, organically produced and plastic-free? Check out some that we spotted at this year’s Natural & Organics Asia (NOA) show, visit your local bulk beauty store, or order online from brands that offer natural, cruelty-free, vegan, sustainably packaged or refillable products like Birkenstock Natural Skincare, Kinship and Bulldog.
5. Out With Google, In With Ecosia
Have you ditched Google yet? Ecosia developed by a German certified B Corp, is the greenest search engine that plants trees with every web search you make, and doesn’t take any of your data for personalised searches either. So for those who want to help fund some projects around the world to fight our carbon emissions, this little change is perfect.
6. Say No To Meat & Yes To Plant-Based
Meat and dairy consumption around the world and in Asia just keeps growing, despite repeated United Nations warnings about the damage this does to our degrading planet, from water, soil and air contamination to fuelling deforestation and carbon emissions. One of the easiest habits you can kickstart now is to eat more plant-based!
7. Make Your Household Cleaning Routine Plastic-Free
Another step we can take to live more sustainably is to take the plastic out of our household cleaning products. Some figures say that each family throws out 30 to 50 plastic cleaning product bottles every single year. While most supermarkets tend to be a single-use packaging nightmare when it comes to the cleaning aisle, you can opt to get your cleaning products from packaging-free bulk stores. We have a complete list of where to get these supplies in Hong Kong, so all you have to do is to remember to bring your own refillable containers, bottles and jars.
8. Trade In The Disposable Version For A Lifetime Safety Razor
We produce 1 million pounds of plastic waste from disposable shavers this year, according to the Environmental Protection Agency (EPA). That’s enough to wrap the entire earth from one end to another 6 times over. The bulk of the plastic coating that these multi-bladed cartridge razors, which only get used a few times at most, are not recyclable or biodegradable, contributing to landfill waste and plastic ocean pollution. By switching to a safety “lifetime” razor, tonnes of waste can be eliminated from your grooming regimens. Plus, it’ll save you a good amount of money too as you won’t have to ever purchase a razor again.
With the climate crisis climbing to the top of the global agenda, more people are beginning to take notice of the connection between our consumption choices and the carbon footprint it leaves behind. While some questions about the footprint of food can appear to be relatively straightforward, the reality may not always be as simple as it seems.
The carbon footprint associated with animal agriculture has driven many consumers to forgo or reduce meat products and instead opt for fish and other seafood as their alternative protein source. While often guided by the belief that eating fish and seafood comes at a reduced environmental impact, this only holds true in some cases, and importantly depends on which type of seafood or meat product you are weighing up against.
Of course, to reduce the carbon footprint of your plate as much as possible, scientists across the board agree that eating a plant-based diet – swapping out all meat, poultry and seafood for a vegan protein source – is the most environmentally friendly option. Accounting for multiple proxies of a food’s environmental impact, from production processes and land use to water wastage, transportation and packaging, the recent analysis by Our World in Data confirms that as a rule of thumb, it becomes clear that plant-based food produces the least carbon emissions.
Source: EWG
When it comes to what is the most carbon-friendly amongst animal products, poultry meats such as turkey and chicken win out against other meats such as lamb and beef. As shown in the above graph by the US Environmental Working Group (EWG), lamb has the highest carbon footprint of all, producing an average of 20.44 kilograms of carbon dioxide for each kilogram of the meat. This is before accounting for transportation, which we have recently revealed makes less impact on the overall footprint of food than we might think. Much of the carbon footprint of lamb comes from the methane emissions released by sheep through belches and waste in the rearing process.
This is closely followed by beef, which produces only 5 kilograms fewer carbon dioxide emissions than lamb. Pork stands somewhere in the middle between poultry and beef, producing around 4.62 kilograms of carbon dioxide for each kilogram of the same product. Poultry produces around half of that of pork. So if you had to choose between different types of meat, your best bet is to stick to chicken or turkey over lamb, beef and pork.
The picture becomes more complicated when we compare meat to seafood and fish products. Seafood does tend to have a smaller carbon footprint than animal proteins, mostly because fishing does not require farmland and livestock rearing, but not always. Farmed salmon, for instance, has a higher carbon footprint than chicken or turkey because it requires fish feed and fuel use for fisheries, which generates 4.14 kilograms of carbon emissions per kilogram of salmon. So if you are trying to choose the lower carbon option and need to choose between chicken or farmed salmon, opting for chicken is probably more carbon-friendly.
Seafood is not necessarily more carbon-friendly than all meats (Source: 1Zoom)
In addition to carbon emissions, you may also be concerned about the other environmental impacts of farmed fish species such as salmon. Farmed seafood requires the use of large amounts of pesticides that leach and pollute the sea, which then destroys ocean habitats and harms marine life.
So are wild catches any better? Probably not. According to global nonprofit Oceana, wild fishing uses fossil fuel-powered vessels, which also spews out carbon emissions, and how much it does depends on what species are being targeted. Among wild seafood catches, crustaceans such as prawns and lobsters can burn an estimated 10,000 litres of fuel per catch, because nets and traps used to catch shellfish are much heavier than other types of dishes.
Among all fish and seafood species, small schooling species such as anchovies, mackerel, and herring are the lowest carbon options, averaging around 80 litres of fuel per catch because fishermen use purse-like nets to surround these schools of fish.
But caveats still exist if we look at other environmental factors. If you are worried about plastic pollution, for instance, almost all commercial fishing operations use methods such as trawling and longlines, which are at some point discarded in the sea, making up almost 50% of the ocean plastic waste. Commercial fishing also kills non-targeted species known as bycatch – these include dolphins, sea turtles, and sharks. At the current rate of commercial fishing, overall marine populations are depleting so quickly we could be seeing most species consumed by humans going extinct by 2048, according to WWF estimates.
Plant-based protein sources over animal and seafood sources is the most sustainable option (Source: Adobe Stock Images)
You might also think twice about consuming seafood altogether if you are wary of ethical issues, since the fishing industry has long been mired in human rights abuses, from modern slavery to child labour.
Bottom line: in general, seafood tends to be on the lower end of the carbon scale, on par with more carbon-friendly types of meat such as chicken. Among different types of meat, lamb and beef are the most carbon-intensive, so it is best to avoid them as much as possible, along with shellfish, wild catches and crustacean seafood meats that also tend to come with a higher footprint than smaller schooling fish species and poultry. But ultimately, plant-based protein sources top the charts for sustainability, as well as being the most ethical and healthiest choice of all.
3Mins Read Is sugar vegan? Why wouldn’t it be, right? How’s this for a shocking fact: not all sugars on the supermarket shelf are vegan. Even while sugar comes from the sugarcane plant and does not contain animal products, the process used to manufacture some refined sugars can involve bone char—cow bones. At this point, you might […]
Reducing seafood intake is one of the key ways you can help alleviate your negative effect on the planet, but there are also a host of other important reasons make a pass on fish for dinner.
From biodiversity loss to more frequent natural disasters and rising global temperatures, our planet is now at an important crossroads. In the face of this global crisis, lessening our impact on the limited environmental resources we have left requires careful consideration of our consumption choices. Looing for more reasons to drop seafood? Give these a thought.
1. Child Labour Is Endemic In The Fishing Industry
Did you know that seafood on your plate probably got there through child labour? According to the United Nations Food and Agriculture Organisation (FAO), around 60% of all children engaged in child labour globally are active within the agriculture sector, including in shimperies and aquaculture. Children are engaged in all types of work in the fishing industry, from catching seafood to repairing nets and other hazardous activities, which prevents them from attending school. And as global demand for seafood consumption continues to rise, the problem of child labour gets worse.
2. Cheap Seafood Is a Product of Modern Slave Labour
Thought that slavery is a thing of the past century? Well think again: the occurrence of labour exploitation and modern slavery within the seafood industry has been well documented.And the problem is especially prevalent in Southeast Asia – a report by the Human Rights Watch confirmed the embeddedness of forced labour and human rights abuses in the Thai fishing industry, the 4th largest seafood exporter in the world. Although subsequent awareness managed to pressure the Thai government to take some action, recent reports have revealed thatwidespread exploitation is still ongoing today. A 2017 study by the Issara Institute and the International Justice Mission found that 76% of migrant workers in the Thai fishing industry, mainly from Cambodia and Myanmar, have been held in debt bondage. Furthermore, media reports have arisen showcasing cases of labour abuse in fishing vessels all around the world, including the United States, China, and Taiwan.
3. Toxic Contamination Due To Industrial Chemical Runoff
Much of our waterways have become heavily polluted with raw sewage, contaminants from animal agriculture, and other harmful chemicals that runoff industrial waste. One of the common toxic industrial chemicals that have accumulated in some rivers, oceans and coastal areas is polychlorinated biphenyls (PCBs), which are often used to manufacture electrical devices like lights and kitchen appliances. These sediments almost never break down, and have been found at the bottom of waterbeds and inside tissues of fish, according to the Environmental Protection Agency (EPA). Consuming contaminated fish is the main culprit for PCB ingestion in humans, and studies have found a link between PCB intake and higher incidences of cancer.
There are also problems with other types of contamination, namely sea lice, especially prevalent on salmon farms in Norway and Scotland, where most farmed salmon comes from.
4) Antibiotics and Pesticide Use Is Rampant
Due to severe depletion of fish populations due to overfishing, much of the fish that is on the market is farmed. Because thousands of fish are crammed within small areas in fish farms, making it easy for diseases and parasites to spread, farmers often add antibiotics and pesticides in the water. The relatively unrestricted use of some dangerous antibiotics, has encouraged the proliferation of antibiotic-resistant microbes, which means that disease outbreaks in humans are increasingly difficult to prevent over time. In addition, the consumption of antibiotic residues found in fish can be hazardous to humans, with associated effects including fertility issues, birth defects, weakened immune systems, and forms of cancers.
5. Demand For Seafood Results in Plastic Pollution (And Microplastics Consumption)
We all know that our oceans are suffering from a serious plastic pollution problem. As plastic erodes over time into tiny particles called microplastics, which become ingested by aquatic life, it ends up back into our food chain via human consumption of seafood. According to a study led by researchers from the University of Ghent in Belgium, seafood eaters consume up to 11,000 tiny pieces of plastic annually. Scientists from the study warn that these particles can become embedded in tissues, and can accumulate in the body over time to pose long-term health risks. Another study in 2016 found that because microplastics often come from plastic products that are manufactured with a range of harmful chemicals, there is good reason to be concerned about toxicity levels in seafood. Plus, a major contributor to plastic pollution in oceans comes from “ghost nets” from the fishing industry itself. Ghost nets refer to abandoned, lost, or discarded fishing nets, lines and traps, and these make up 640,000 tonnes of the waste scattered across the sea.
6. Seafood Industry Has Serious Traceability Problems
Traceability is a catch-phrase in the global seafood trade to refer to the ability to fully find the source or origin of a product, and the transactions between it being caught to the point of it being sold. This is important for food safety and the legality of a product – yet there remain no international global-body-backed standards available to track and document the traceability of seafood, which means that fraudulent mislabelling of seafood is rife.
Back in 2017, an investigation found that more than 50% of sushi fish in Los Angeles restaurants is mislabeled. A recent study by the Environmental Justice Foundation (EJF) conducted in South Korea found that more than half of all sushi samples and a third of fresh fish are wrongly labelled. Shockingly, not a single sample of Chinese white shrimp was the correct species, and many fish samples taken were in fact dolphin meat, which contains dangerously high levels of mercury. The lack of traceability in seafood has also meant that often, seafood that is mislabelled actually came from an endangered and protected species such as the finless porpoise. Importantly, the researchers warned that this is not just a problem in Korea, as much of the country’s seafood is in fact imported from China and Japan.
7. We’re OverFishing: Biodiversity Loss and Extinction
In a biodiversity report by the United Nations, one of the most commonly ignored reasons driving the mass loss of species is fishing and bycatch. Commercial fishing, backed up by powerful corporations, is responsible for wiping out fish surrounding developing nations, which deprives local communities of their main source of food, as well as crucially endangered species including sharks, turtles, dolphins, and more. Coastal fish farming for prawn and shellfish is even worse, as entire marine ecosystems get dredged up. You might also want to think twice about being reassured by a label that supposedly means seafood has been farmed according to sound practices.
Multiple reports have exposed how the Marine Stewardship Council certified tuna fisheries in Indonesia that have also caught and finned endangered sharks, and approved of scallop dredging that has destroyed seabeds. Biodiversity loss due to seafood consumption is a real issue – at our current rate, salt-water species are expected to go extinct by as soon as 2048. Once ocean extinction occurs, there is a ripple effect: ocean life is helping to detoxify water, and without it, shorelines and communities inhabiting the coast are seriously threatened.
8. Most Of The Fish You Consume Is Diseased With Sea Lice
Sea lice feed on the mucus, epidermal tissue, and blood of marine fish, and outbreaks of sea lice infestations have been reported on many fish farms touted as following “strict farming standards”. Last year, environmental campaigners have exposed the lack of regulations and controls on farmed Scottish salmon to be sold on the market, which have been left with open wounds caused by sea lice parasites and diseases. Some farms have responded by saying they have treated infested fish through “non-medicinal farming methods”, such as the use of wrasse (a smaller fish) to peck off sea lice. If that sounds appetising to you, go ahead.
9. There Is A Carbon Footprint Attached, Especially For Shellfish
You might think that only beef, lamb, or pork comes with a hefty carbon-tag, and that seafood is the better option for the planet. But think again—greenhouse gasses emitted due to seafood production has spiked in recent years due to increasing demand, especially for lobster and shrimp. In a study published in the journal Nature Climate Change, researchers found that ocean fishery vessels contribute to climate change due to the heavy use of fuel. Fishing for crustaceans, in particular, had the most carbon-intensive fleets. While fisheries do have a smaller carbon footprint than agriculture, as their emissions increase due to greater consumer tastes for shellfish – we have to take their contribution to rising global temperatures into account.
10. Plastic Packaging
To export and deliver fresh seafood from different fisheries around the world to your local supermarket, there is a lot of packaging involved. To prevent seafood from spoiling in hotter temperatures, transporting seafood requires refrigeration and is often packed in un-biodegradable styrofoam plastic boxes. Once processed and cleaned, for hygiene reasons, many supermarkets also individually pack fish in styrofoam trays that are then are wrapped in layers of cling film. Despite scientific studies finding harmful effects of polystyrene packaging materials on both marine life and human health, the low-cost and convenience of polystyrene packaging for exporting and importing seafood has meant that the fishing industry has continued its widespread use. So there you have it – the catch of the day you just ordered probably contributed to plastic waste pollution in our landfills and oceans.
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4Mins Read Have you been searching for a way to describe something you’ve felt, and just can’t pin down using the English language? We’ve definitely felt that way before. Luckily, there are some Japanese words that are just so relatable, and we are here to share them with you! Here are 7 Japanese words that seem to […]
When you conjure up the term zero-waste lifestyle, many of us picture Instagrammable rows of glass jars filled with bulk-bought food staples lining kitchen pantries.
But whether the obsession with glass containers is really that much better for our planet than older and less aesthetic options is a whole-nother debate that requires more in-depth research than you think!
Spoiler: The bottom line here is that that we all need to reuse, reuse, reuse, and buy only what we need.
Why Glass Is (So) Great
Source: Zero Waste Chef
Glass is 100% recyclable, and can be continually recycled without loss in quality or purity.
It is a made from bioavailable materials like sand, soda ash, limestone, and heated to an extremely high temperature before it becomes moulded into the desired shape.
Because of its recyclable quality, using glass reduces emissions and usage of raw materials – it can be turned into a new recycled glass object at any point.
From a health standpoint, glass also wins over many other options as it does not absorb smells or flavours, and it does not leach any toxic substances into foods or drinks.
Not-So-Awesome Things About Glass
Glass is not as convenient as plastic: it’s heavy and easily breakable (not ideal for kids for example).
Glass is heavier and more fragile than plastic. This makes transportation more expensive due to increased weight and the need for packaging materials to cushion the product during transportation. A 500mL glass bottle weighs about 400g, but a comparable 500mL PET bottle, cartoon or aluminium weighs about 10g. “Two years ago, peanut giant Planters cut packaging weight by 84 percent when they switched from glass to plastic jars.”
While glass containers suitable for food or drinks are 100% recyclable, other kinds of glass like windows, ovenware are not because they are manufactured through a different process.
While you would think that most glass food containers would be used to make new bottles and jars, often, there’s too much contamination to meet manufacturing requirements – this means they often get turned instead to make “secondary” products like tiles, concrete and bricks.
Much of the glass that is being used isn’t actually being recycled. In Hong Kong, we throw out 3.7 million tonnes of waste in our landfills every year, and our overall recycling rate stands at a more 34%, according to figures by HK Recycles. And while our plastic and paper recycling rates aren’t faring so well, it pales in comparison to our dismal 10% recovery rate for glass. There are many reasons for this, from poor collection infrastructure to the lack of awareness and participation and contamination.
In addition, if the pieces of glass have been broken into too small shards for re-manufacturing, they are simply are left to decompose wherever they land. Scarily, glass pieces take 1 million years to decompose.
Due to the high demand for glass in recent years (partly propagated by the trendiness of “zero-waste” living), more new glass containers need to be created from scratch than there are available used glass containers (that meet manufacturing guidelines) to be recycled.
The current rate of glass demand means more sand is required than can be replenished a rate that is faster than the planet can replenish it. Globally, we are taking 50 billion tonnes of sand every year, which is twice the amount that our rivers produce in the same time frame. Commonly harvested from seabeds and riverbeds, taking sand disrupts marine ecosystems and microorganisms that depend upon it for survival, and also leaves coastal communities vulnerable to flooding caused by erosion.
Creating new virgin glass is also an emissions-heavy process. Not only are there emissions-heavy transportation costs of the final product, the furnaces used in the manufacturing side often run on fossil fuels. It takes just under 1 litre of gasoline to make 1 kilogram of virgin glass. If manufacturers were to use 50% recycled glass content to make glass products, that would result in a 10% reduction in gasoline use, the same as removing 400,000 cars from the road per year.
Our Verdict On Glass
Despite some of the cons, we’re not saying you should ditch glass. Crucially, glass does not leach toxic chemicals, making it a great option for you to continually use and repurpose it. Use it to fill up a soy wax candle, for your bulk food shopping, keep leftovers in the fridge or to store your DIY cleaning products/beauty/skincare creams. We love glass we’re just saying:
Reuse as much as possible what you already have rather than buying new and
If you have to dispose of glass, clean it properly and ensure it is being properly recycled.
There Are Good Reasons Why Plastic Isn’t Cool
Source: Eco Shop
The health, natural and low-waste living community have long demonised plastic and for good reason. From both a health and environmental standpoint, plastic is pretty off-putting. Let’s break this down (no pun intended ;).
Firstly, plastic is petroleum-based, a non renewable energy source. According to the United States Energy Information Administration (EIA), plastics are made from a combination of liquid petroleum gases, natural gas liquids and natural gas.
These same non renewable energy sources pollute the air with greenhouse gas emissions, not to mention that the extraction process often leads to the contamination of rivers, topsoil and waterways with hazardous crude oils and toxic sludge.
The demand for plastic has therefore left a massive carbon footprint on our planet. And as more plastic is being used – from product packaging to the micro-beads in certain cosmetics, the plastic production industry is generating more carbon emissions that fuel global warming and our climate emergency. In a recently published University of California study, the carbon emissions from plastic manufacturing stands at 1.8 billion metric tonnes annually.
According to a latest world energy review conducted by BP, the surge in use of petrochemicals can be attributed to the demand for plastic materials production – and most of the demand is right here in Asia. It is estimated that China is responsible for almost 30% of global plastic manufacturing.
It isn’t just the emissions – unlike glass, plastic is not fully recyclable, meaning that it can only be down-cycled (reproduced to a lesser quality), and will eventually turn into an item of waste that can no longer be recycled again.
The rate of plastic recycling is incredibly low, with only 9% of the world’s plastic actually getting recycled.
From a health perspective, plastic is clearly the lesser option. Many of us know this, ever since the potentially endocrine-disrupting qualities of “BPA” became well-documented. This has led to a plethora of “BPA-Free” products ending up on shelves, marketed as the “safer” option that uses BP-alternatives. However, a Washington State University study revealed that even these aren’t actually any safer – the research team found that BPA-free products were still leaching toxic substances that were associatedwith disrupting the early phases of egg and sperm production, and this effect can be passed over to later generations.
But That Doesn’t Mean Never Using Plastic Is The Best Thing To Do
Throwing all your plastic items out isn’t necessarily the answer for our planet. Plastic is a useful resource, hence its mass adoption. Some of its key benefits as a material include:
It’s light (glass costs more to ship),
It’s convenient (glass is heavier and breakable),
It’s multi-purpose (there are many types of plastic adapted to many uses), and
It’s cheap (the reasons for why can be argued, hello oil subsidies!)
The important thing is to avoid contributing towards our global plastic crisis. Here’s how:
Ditch single-use plastic products completely
Reuse and repurpose old plastic items
Recycle when possible, and
Avoid buying new plastic.
For those bits of plastic that you no longer wish to use, properly recycle them in a recognised local facility. Plastic containers that you may have purchased years ago can also be repurposed – they can be used to store items at home or to organise shelves.
Bottom Line: Use Glass When Possible, Always Reuse & Avoid Buying New
Source: Waste Free San Diego
The final verdict is: Use recycled glass whenever possible, and keep reusing and repurposing the item before you recycle glass again. If you don’t have enough glass containers, it’s okay to use your older plastic items to carry certain things (especially things that aren’t for consumption). What’s key: try your best to avoid buying new, and if you must, buy recycled glass.
Lead image courtesy of iStock / Shelby Margaret / Green Queen.
4Mins Read Coldplay has pledged to make its upcoming Music Of The Spheres 2022 global tour climate positive and as low-carbon and sustainable as possible.
4Mins Read Three years ago, Hong Kong-based Sally Lim embarked on her low-waste journey, choosing plastic-free and switching to reusable bags and containers. These switches were easy, but when her watch broke, she found it incredibly difficult to find a replacement that was truly plastic-free, from foam-lined packaging to polyester straps. That’s when she decided to team […]
You can dress stylishly and sustainably with a little help from the best secondhand shops in Hong Kong.
We know, WE KNOW. It’s always tempting to shop with all the new and trendy clothes everywhere, especially when it feels like they are always on sale. But we have to face facts! Our planet is suffering and fast fashion is a major source of harmful greenhouse gases, not to mention that landfills all over the globe are full of our discarded clothes. In Hong Kong, more than 300 tonnes of garments are thrown away every day, making up around 3% of the daily amount of textile waste in landfills. Word on the street is that the city’s landfills will be full by 2020 so it’s seriously time to make a change!
If going naked is the most sustainable option (!), buying pre-owned items is definitely a close second, so we’ve gathered a list of the city’s hidden (and not-so-hidden) spots to get good quality secondhand clothing below.
Photo from SJS Green Ladies
1. Green Ladies
Established in 2008, Green Ladies is a social eco-enterprise selling a selection of like-new clothing on consignment. The shop in Wan Chai is not your typical secondhand store. It’s clean and modern and all the clothes are sorted by colour. From basic everyday items to special occasion wear, you can easily find what you want from head to toe for a bargain price.
Green Ladies Wan Chai: Shop 8-9, UG, C C Wu Shopping Arcade, Wanchai; Green Ladies Sai Ying Pun: G/F, No. 168 Queen’s Road West Sai Ying Pun; Green Ladies Tsuen Wan: Shop 116, The Mills, 45 Pak Tin Par Street, Tsuen Wan – get more details on the Green Ladies website.
2. Hipster 9
It’s hard to miss the uber bright yellow doorway of Hipster 9, inside which you can spy vintage luxury items from jewellery to clothes – all in good condition. Some items are on consignment while others are sourced by the shop owner. The name says it all- this is a place for hipsters (& fashion lovers). Hipster 9: G/F, Shop A4, 2-8 Lok Ku Road, Sheung Wan – get more details on their Facebook page.
Photo from Luxford
3. Luxford (Previously 2hand)
Founded by 4 young professionals, Luxford sells mainly branded secondhand clothing. To make sure the quality, every pre-owned piece was collected and checked carefully by the founders before it goes to customers. For those who are lazy to check out their physical store in Kwun Tong, you can also shop on their website or Carousell.
Luxford: Room 605, 6/F International Plaza, 20 Sheung Yuet Road, Kowloon Bay– get more details on their website.
Photo from Grannie Kiddie
4. Grannie Kiddie
For those who are obsessed with the 1950s-1980s, make sure to visit this gem! tiny little shop Grannie Kiddie is based in Tsim Sha Tsui and as you can probably tell from the shop name, they sell a selection of granny-chic pieces that are perfect for those who love to mix & match.
Grannie Kiddie: Flat B07, 4/F, Goodwill Industrial Building, 36 Pak Tin Pak Street, Tsuen Wan, New Territories – currently by appointment only, more details on their Instagram page or website.
Photo from Flickr / Colourful Buttons
5. Mee & Gee (Me & George)
You don’t need an ‘open, sesame’ to get to this treasure cove. Prices range from HK$5 (yes, you are reading that right) to HK$200, making it the most affordable second hand and vintage store in Hong Kong. Free your afternoon, because there is enough here for hours of (dusty) digging.
Mee & Gee Central: 9 Li Yuen Street West, Central; +852 2501 0186; Mee & Gee Wan Chai: 3 Tai Yuen Street, Wan Chai; +852 2153 0393; Mee & Gee Mong Kok: 55 Tung Choi Street, Mong Kok, +852 2388 0004 | 64 Tung Choi Street, Mong Kok, +852 2391 3091 | 181 Fa Yuen Street, Mong Kok, +852 2394 8057 – get more information on their Facebook page.
Photo from 1ofaKIND
6. 1ofaKIND by ImpaktHK
1ofaKind is homeless charity ImpactHK’s first retail thrift store selling affordable clothing, shoes, accessories and homeware to help the homeless. Inside there is a community café with a very interesting concept: ‘pay as you feel’ and ‘pay it forward’. Just like the Italian ‘caffè sospeso’ (such a beautiful and heartwarming concept), by paying it forward, customers can ensure that someone in need can walk into 1ofaKind and receive a hot drink or snack free of charge.
1ofaKind: 18 Man Wai Street, Man Wai Building, 2-24 Man Wai Street, Yau Ma Tei – get more information on their Facebook page.
Photo from Pikuki
7. Artisan Cafe
Love band vintage tees? This preloved spot may be for you. You might know their Instagrammable Artisan Garden Cafe in Sai Wan, but did you know the Central location sells vintage clothing including rock band t-shirts and cargo jackets? Feel the retro vibe and enjoy their vegan tofu cheesecake while browsing some vinyl classics. We can’t think of a better way to spend a rainy afternoon, can you?
Artisan Cafe Central: G/F, Shop 3,30-32 Wyndham Street, Central- get more information on their Facebook page.
Photo from Retrovert
8. Retrovert
A group of fashion lovers with a special affinity for the environment are bringing you not just preloved clothing but also upcycling workshops and a drop-off point for your (clean and in good condition) less loved pieces. They will personally come to pick them up!
Retrovert: shop online here and get more information on their Facebook page.
Photo from HULA
9. HULA
Founded by Sarah Fung, HULA is an online marketplace showcasing preloved designer pieces for women, featuring brands like Phillip Lim, Balenciaga, Celine, Chanel, Isabel Marant and Valentino. Not only are many of these items still in wonderful condition (no one will believe it’s secondhand!), the prices are a total steal with the platform offering up to 95% slashes off retail prices, and they drop new additions every week! Another bonus is that HULA is committed to making a social impact, and has pledged to donate a minimum of 5% profits to partnered charities. For those who’d rather go check their collection out in person, they have a warehouse in Wong Chuk Hang and a shop in Central.
HULA Central, Ground Floor, 56-58 Hollywood Road, Central; HULA Warehouse, 5A, Evergreen Industrial Mansion, 12 Yip Fat Street, Wong Chuk Hang or Shop HULA online here.
Photo from RETYKLE
10. Retykle
The first online resale platform for preloved designer childrenswear in Asia. Founded by Sarah Garner, Retykle showcases an entire collection of babywear and children’s from over 2,000 global luxury brands. The platform also resells pre-owned maternity clothes, baby accessories and brand overstock. Prefer to shop in person? You will love their 5,000 square foot shop in Wong Chuk Hang plus they regularly organize pop ups around town. Retykle Storefront, 8/F Sing Tek Building, 44 Wong Chuk Hang Road or shop Retykle online.
Photo from Redress
11. Redress
After 10 years of organising secondhand pop-ups, charity Redress has converted their headquarters into a permanent curated secondhand clothing and accessories shop called The Redress Closet in an effort to continue its mission of reducing textile waste by offering consumers an opportunity to buy pre-loved clothes thus lessening the impact of their wardrobes on the environment.
The Redress Closet, 78 Ap Liu Street, Sham Shui Po, Kowloon.
Photo from Salvation Army
12. Family Store Salvation Army
A shop for everything- quite literally. Find everything from wine glasses to toys and furniture at the OG charity shop chain but most especially a pretty solid offering of clothes shoes, handbags (hello, Kate Spade black chained beauty!) and belts. It genuinely feels like a treasure closet. Bonus: You can easily donate all unused items you have lying around the house.
There are 18 Family Store Salvation Army outlets across Hong Kong: Aberdeen, Chai Wan, North Point, Sai Wan Ho, Tin Hau, Western District, Wan Chai, Kung Tong, Nam Cheong, Prince Edward, To Kwa Wan, Whampoa, Yau Mai Tei, Tsuen Wan, Tuen Mun (Consigment Store), Shatin (Consigment Store). Find the nearest to you here.
Photo from abreak93
13. abreak93
This adorbs store located in Causeway Bay was created when its founders realised they wanted people to dress more sustainably. Filled with pieces curated and modelled by the abreak93 owners themselves (check out their socials) and also tons of accessories including hats and handbags.
Greenwashing in fashion is on the rise. Learn more about what it means and how you can tell the difference between a genuinely conscious brand and one that is just ‘performing’ sustainability.
There’s been an increasing amount of buzz around the terms ‘sustainable’, ‘eco-friendly’ and ‘natural’, in everything from fashion to food. Unsurprisingly, this comes at a time when we’re all becoming more conscious of what we buy. In particular, the rising interest in sustainability amongst Millennial and Gen Z consumers, coupled with their increase in purchasing power,is influencing businesses to take notice. However, rather than truly going green, certain brands are taking the greenwashing route instead. It’s tough enough for fashion folk to navigate the greenwashing maze, so naturally, it makes everyday consumers confused! Read on for how you can spot and avoid fashion’s ‘fake news’ trap.
What is greenwashing?
In a nutshell, greenwashing is a tactic that companies use to ‘appear’ more sustainable than they actually are. This could mean making false claims about green production practices or even purposefully being vague with facts. The term has been around since the 1960s, but American environmentalist Jay Westerveld popularised it in 1986.
How do I spot it?
Greenwashing can come in many forms. Here’s a few indicators you can look out for:
If a brand releases ‘conscious collections’ but doesn’t use facts or figures to support its claims.
When a brand produces just a tiny range of its product line sustainably but promotes itself as conscious, they’re greenwashing. If your company is still profiting off largely unsustainably made goods, then one surely cancels out the other.
When a label makes sweeping marketing statements for commercial gain like ‘shop and save the planet’ or ‘look cute and protect the environment.’ These are gross overstatements and highly misleading.
If a brand overstates its ethical or environmental efforts. For example, they could create collections from recycled polyester but not prioritise living wages for garment workers.
“When a brand produces just a tiny range of its product line sustainably but promotes itself as conscious, they’re greenwashing. If your company is still profiting off largely unsustainably made goods, then one surely cancels out the other.”
Why do brands greenwash?
As sustainability becomes increasingly trendy and we all start taking more of an interest, brands want to jump on the bandwagon. Understandably, big fashion brands want to bank on that competitive edge and attract more consumers keen on shopping consciously. But no label can become green overnight; it takes time and resources to embed sustainability into all aspects of a business. Rather than work out the nitty-gritty of truly integrating sustainability into their supply chain, some companies use marketing tactics to paint a greener picture instead.
On top of that, its been proven that companies do better when they make us feel better about our purchases. Brands who are genuine are more likely to value transparency and share their progress with their customers. Everyone likes to believe that their hard-earned money is going towards something good, be it quality materials and craftsmanship or supporting rural communities. Unfortunately, some brands that greenwash use this narrative to convey the same sentiments to us without making real change.
Source: Extinction Rebellion
How do fashion brands get away with it?
The biggest loophole in sustainability is that it does not have a clear, quantifiable definition. As it stands, terms like ‘ethical’ or ‘eco-friendly’ have no legal meaning, so companies cannot be held accountable for their actions (or lack thereof) by the law. This nuance surrounding sustainability is partly due to the lack of empirical data and government funded research on fashion’s impact.
As more environmental non-profits and other organisations begin to study and dig deeper, we uncover staggering data. Research by the Ellen MacArthur Foundation estimates that textile manufacturing consumes 98 million tons of nonrenewable resources — from oil that goes into synthetics fibres to fertilisers to grow cotton — and 93 billion cubic meters of water annually. The International Energy Agency estimates that the textile industry also generated 1.2 billion tons of greenhouse gas emissions in 2016, which means fashion’s carbon footprint is larger than international flights and maritime shipping combined.
Another reason why brands are able to get away with greenwashing is due to the lack of mainstream public awareness around what really happens behind the scenes in the fashion industry. Before documentaries like The True Cost or even Hasan Minhaj’s episode about fast-fashion, many consumers were unaware of fashion’s supply chain. Garment labels could say ‘Made in Italy’ while being manufactured somewhere else, only having the tag sewn on in Italy. Many prefer natural fabrics, considering it a more ‘eco-friendly’ choice, but the fact that it takes 2700 litres to make one cotton tee is lesser-known. In short, brands can take advantage of the lack of regulation and public education to continue spewing false information.
Primark’s new 2020 sustainable clothing range has been met with scepticism (Source: Primark)
Every time you spend money, you’re casting a vote for the kind of world you want.
1. Don’t let marketing fool you, always look for evidence
Instead of being swayed by fancy terms, check online or in-store for clear information about a company’s sustainability agenda. Brands who genuinely prioritise sustainability will make a point to share it on their website and through their messaging. While this requires more effort, it means you’ll identify greenwashing faster in the future.
Stella McCartney is a well-known label that prioritises sustainable practices (Source: Stella McCartney)
2. When in doubt, look for facts and figures
Truly sustainable fashion brands are more likely to state information about their suppliers, production facilities, materials used and the impact of their decisions. Transparency is always the first step towards accountability. Most importantly, because of how complex the fashion supply chain is, there are many people involved that go unheard of. It’s important to look a bit deeper, such as where a brand’s cotton is farmed or polyester recycled, where is it dyed and produced, and even where they source small stuff like buttons or zippers. SEE ALSO
3. Look for certifications — but they’re not the be all and end all
If a brand says that their products are ‘100% organic cotton’ or ‘cruelty-free,’ check whether its been certified. From Fair Trade, EcoCert and B Corporation to PETA, GOTS or BCI, these certifications all serve the same purpose: to evaluate a brand’s sustainable practices.
But remember: sustainability is a journey for brands of all sizes, especially emerging labels. Their suppliers often can’t get certified for a number of reasons, including how expensive certification is. In sum, not seeing a certification doesn’t mean a brand isn’t walking the walk. If you’re truly curious, contact the company about their practices. Most will gladly explain their processes and be as transparent as possible.
4. Natural isn’t always 100% eco-friendly, and vegan doesn’t always equate to cruelty-free
While natural fabrics are favoured by sustainable brands because they are breathable and biodegradable, they still have an impact. Read our WTF: What The Fabric guides on how even cotton and linen have social and environmental ramifications beyond what we can see and feel. The same goes for vegan materials. Most are made from synthetic, petroleum-derived fabric. So unless you find plant-derived vegan products, take the term ‘vegan’ with a pinch of salt too.
Source: Project StopShop
5. Look beyond the overhyped and irrelevant
There are plenty of brands who hype up their sustainable choices to overshadow their other not-so-great ones. For example, recyclable packaging means nothing if a brand isn’t addressing textile waste or changing their business model. Neither does creating a sustainable capsule collection when it doesn’t even constitute 10% of their total production.
6. Focus on brands with a holistic approach to sustainability
Support brands that integrate sustainability into everything they do — not just one collection or a handful of pieces. Look at how they approach product design, manufacturing, shipping, packaging; the works.
Go green, don’t greenwash
The silver lining to all this? The rise of greenwashing proves that sustainability is becoming a real priority for brands. While you may have been fooled in the past, don’t forget there are companies putting real effort in. In the end, the process of demystifying greenwashing makes you a more conscious consumer, that’s a win. Learning more about the clothes we wear is a major part of anyone’s sustainability journey. Ultimately, it will help you discover better brands whose values truly match yours.
This story was originally published on ZERRIN is a Singapore-based platform driving awareness of sustainable fashion & beauty. A media hub and marketplace, they curate inspiring brands and helpful resources so you can build a wardrobe that’s kinder to people and the planet.
Lead image: Studio Paperform image and installation design for HM Conscious.
August will be my 13-year “veg-versary.” It’s been an interesting journey. I first dipped my toes in the veg-curious waters as a teenager who thought going vegan would be a great way to lose weight—because we all hear vegans are thinner, right?
(We won’t go into what a silly reason that was, since I wasn’t overweight…)
That lasted about two weeks before I decided it was too hard and defaulted to a rather clueless form of vegetarianism. I had no idea what vegetarians really ate or how they replaced meat in a way that tasted good.
Thus began a stretch of back-and-forth vegetarian/flexitarian eating that lasted until 2008. During that time, I invested in cookbooks, experimented with vegetarian meat replacements and sometimes defaulted to meat at restaurants because it was hard to find a good vegetarian option.
And cheese. I ate lots and lots of cheese.
Source: Unsplash
I finally gave up meat that summer after deciding I really didn’t like the taste or texture anymore. I said goodbye to eggs and dairy the next year, much to the joy of my digestive system, which had been yelling at me that I was lactose intolerant for over a decade. (I was just too stubborn to listen, even after getting sick from all that cheese!)
So there I was, someone who’d grown eating steak, lasagna, pizza, ice cream cones and barbecued chicken, looking at a future with no meat and no dairy. My quasi-vegetarian stint taught me enough that I didn’t feel intimidated by the change—but I still didn’t fully understand what eating only plants would look like.
I also didn’t know much about the true benefits of plant-based diets (or all the crazy things going on in our food system that make animal products such as health and environmental hazards).
But I learned pretty quickly. And I was so fascinated that I kept right on learning, earning a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and a Nutrition Consultant certificate from Bauman College. When I saw Forks Over Knives, I cut out processed foods and made the leap from plant-based to whole food plant-based.
I was officially all in.
Were there bumps along the way? Sure. Is my diet “perfect” all the time? Of course not. As I said, it was a journey—and it still is. Nobody wakes up one morning and craves leafy greens and quinoa after years of chowing down on Oreos cereal and dipping potato chips in sour cream; you have to take things one step at a time.
I have learned a lot, though, and I’m sharing a snapshot of it here in the hopes that it can answer some of your questions and concerns about getting started on your own plant-based journey—and help you navigate the ups and downs along the way.
So here goes: 13 things I’ve learned from being plant-based for 13 years.
Disclaimer: Although I’m a qualified health coach, nothing in this post is meant to be health advice. I’m simply sharing my experience with living a plant-based lifestyle.
Source: Unsplash
1) You can eat way more variety than you first expect
When you hear the word “diet,” you usually think about what you have to give up. And sure, going plant-based means not eating meat, dairy, fish or eggs. It might sound like everything on your plate disappears, but in reality, a huge vista of possibilities opens up in front of you.
Suddenly, there’s room on that plate for a rainbow of vegetables. Fruits of all kinds replace processed sugary snacks. Beans and whole grains become a blank canvas for exotic spice combinations. Even making pizza turns into an adventure with options ranging from buffalo chickpeas to roasted veggies to cashew-based “mozzarella.”
It’s nearly impossible to get bored with what you eat. And if you do find yourself in a rut, there are plenty of ways to mix things up.
2) It’s a fantastic opportunity to learn to cook new foods
As a kid, I remember eating pretty much the same things all the time. My family had pasta night, pizza night, steak night and special meals for holidays (all of which included meat and/or cheese). It was easy, it was familiar and it became a routine that lasted for years.
On switching to a plant-based diet, I had to figure out how to replace or adjust all those dishes. Fortunately, my mom taught me to cook starting when I was tall enough to reach the counter, so I had the skill set to draw on as I happily bumbled my way through the pages of vegetarian and vegan cookbooks, learning what worked and what didn’t.
By following this process, you can start going on culinary “world travels” from the comfort of your kitchen as you discover an amazing array of ethnic cuisines you may never have tried before.
3) At least some of your friends and family will think you’re weird
Or extreme. Or that you eat only salad, can’t have pasta, have to avoid chocolate and will never, ever be able to eat at restaurants again.
Even if you explain this isn’t true, a few of them will probably still think eating plant-based is bizarre or unnatural. Fortunately, I’ve found this to be less of an issue as the benefits of plant-based eating get more mainstream attention.
My advice? Don’t worry about being “weird.” Just keep enjoying the journey.
Source: Unsplash
4) Most people say they could never make the switch…
Usually because they love cheese. Which I can understand. Cheese is addictive.
But it’s funny how people will put those barriers in front of themselves as if to justify why they can’t make any changes to their diets. As if blaming the cheese gets them off the hook for not at least trying some beans, grains or greens?
It can be frustrating to run into this when you first make the switch and start experiencing the benefits of plant-based eating for yourself. Resist the urge to preach! Instead, let the food speak for itself.
5) …but they love the food when you share it
Here’s where the disconnect can be kind of funny: Every single time I bring a plant-based dish to a gathering or manage to convince my church to go plant-based for just one potluck, people love it.
Sometimes they’re wary at first, but the inevitable reaction once the food is in their mouths is a positive one. I get asked for recipes, too.
You can talk all day about why you’ve decided to go plant-based, but what’s really going to make an impression is when you show people just how enjoyable the food is—so be generous and share!
6) Some people will feel like you’re judging them
This is the flip side of point #5. Unfortunately, no matter what you do, there are some people who see your dietary choices as a direct attack on them. Reactions can range from hostility to a sort of passive-aggressive “I’ll show you!” effect where they eat more animal products as a puzzling form of retaliation for words you never said.
I still can’t make sense of this attitude. The most I can say on this point is it’s best to disengage from the plant-based conversation with these people unless they start showing genuine interest.
7) Being “that vegan” is a waste of time (and it’s not very nice, either)
On the other hand, I can completely understand why people push back when confronted with aggressive vegan messaging.
I was that vegan for a while.
You know the type. The one who looks at everyone else’s plate with dismay and/or contempt and points out the horrors of factory farming during meals.
Better alternative: Share good plant-based food, and answer questions when people ask—but not while they’re eating. You can always follow up later.
Source: Unsplash
8) Not everyone (not even doctors) will believe the diet has anything to do with your health
I had some pretty bizarre health issues before I went plant-based. Digestive disruptions, skin problems, asthma-like symptoms and joint and muscle pain that was occasionally so bad I walked with a cane. In my early 20s.
Just about all of it disappeared when I went plant-based. I also get sick much less often now than I used to. In fact, I usually don’t come down with anything unless I’m short on sleep.
Some do. But others are still convinced I’m missing something because of the way I eat or are highly suspicious of my explanation as to why I’m healthy the majority of the time. (I’m waiting for the day when preventative medicine finally catches on!)
That being said, don’t stop going to the doctor when you go plant-based. Just like with any diet, it’s possible to get things out of balance or experience nutrient deficiencies. And it’s not a guarantee you’ll never get sick.
Stick with your regular checkups. Good reports can be opportunities to highlight your diet’s positive effects.
9) You will get asked a bunch of nutrition questions
Suddenly, when you go plant-based, everyone expects you to be a wealth of nutrition information. And an expert in how to cook or prepare every plant food ever.
I don’t recommend giving snarky answers. Some people generally don’t know you can get protein from plants or that hyper-processed foods are bad for them. Consider these questions teachable moments, and be open with what you’ve learned.
And if you don’t know the answer, don’t be afraid to say so. I’ve been at this for more than a dozen years, and I’m still discovering new things!
10) There’s a lot of confusion over what “plant-based” actually means…
All the crazy diet “information” on the internet has completely scrambled people’s perceptions of healthy eating, and plant-based diets are no exception. I’ve been asked if I can or do eat bread, pasta, chocolate, eggs, fish, chicken…and probably a few other things I’m forgetting.
Sometimes I wish I could just hand people an FAQ card so I can stop repeating myself: all plants, no animals.
(No, not even chicken.)
As with point #9, be patient when people ask these questions, and be careful not to add to the confusion yourself.
11) …probably because even the plant-based community can’t agree
After spending more than a decade years traversing the plant-based spectrum, I’ve seen all kinds of dietary tribalism. From the ethical vegans to the salt-, oil- and sugar-free whole-food plant-based crowd to the proponents of high raw, everyone has a different opinion on the definition of plant-based.
This goes a long way toward explaining why #9 happens. (And Instagram influencers and YouTubers tend to make it worse.)
Don’t let it all overwhelm you. Focus on eating whole plant foods the majority of the time, and ignore the fads and hype.
Source: Unsplash
12) The plant-based lifestyle is a process
I always tell people who are curious about how I eat that I didn’t just wake up one morning craving salad.
In fact, my early forays into vegetarianism and veganism included a lot of convenience foods, and there was a period of time when I pretty much subsisted on giant quesadillas.
My family rarely cooked beans or whole grains when I was growing up, and vegetables were usually a somewhat limp side dish smothered in butter or ranch dressing.
In short, I had to do a lot of experimenting. And that’s still going on as I try recipes from unfamiliar cuisines and discover varieties of plant foods I’ve never eaten before.
And yes, now I actually do crave salad. All that trial and error has changed my tastes!
The shift can take a little while, but it’s worth the wait. You’ll feel amazing the day you first taste the true sweetness of fruit or realize celery has salty overtones. (It really does.)
13) Even TSA will want your food!
This is one of my favorite plant-based food stories to share:
I was going through TSA screening at the airport on my way to Vegetarian Summerfest (now called Vegan Summerfest) one year. I didn’t usually have any problems, but this time they had to check my bag.
Why? Because I’d packed my usual lunch salad to eat on the plane, and the round glass container it was in showed up as a big, mysterious blank spot on the scanner.
The TSA officer took it out, inspected it, and declared…
“This looks good!”
I was in the clear—and I got to keep my salad. Although I don’t think I would have blamed him if he decided to “confiscate” it for himself!
Of course, I’ve learned more than this over the years of being plant-based—including plenty of kitchen hacks and nutrition insights—and I’m sure the discoveries will continue as I keep going on the journey.
As Chief Nerd at The Modern Health Nerd, Theresa “Sam” Houghton is using customer-oriented strategies to help health-oriented CPG brands discover their audiences and create content that resonates. Sam is a graduate of both the Bauman College Nutrition Consultant program and the T. Colin Campbell Center for Nutrition Studies Plant-Based Nutrition Certificate program and uses this expertise to bring a unique perspective to content marketing.Connect with her via LinkedIn.
This article originally appeared on LinkedIn and was republished with permission from the author. Read the original post here.
3Mins Read Next time you go to the supermarket, you might find “traffic light” style eco-scores on food products to indicate its environmental footprint.
Most of us can agree that we simply have too much stuff in our lives. From our obsession with the trendiest in-season apparel to the countless number of electronics in our homes. The reality is that all this overproduction and overconsumption is killing the planet—but how can we change this?
Here, we turn to these four insightful authors. Their books share their thoughts on how we should rethink our relationship with stuff, from food to fashion.
Source: Penguin Random House
1. Alice Waters: We Are What We Eat
Alice Waters, the renowned chef and food activist behind the farm-to-table movement, has recently published We Are What We Eat. It’s been fifty years since she pioneered her revolutionary slow food philosophy, and here she takes a look back on what she’s learned. Waters also makes her passionate case for how we must transform how we cook, dine, and eat—and how these very choices make an impact on our environment and communities.
2. J.B. MacKinnon: The Day the World Stops Shopping
Canadian journalist J.B. MacKinnon wants us to imagine a world without any shopping. It’s a vastly different universe to the one we’re living in right now, but perhaps it’s exactly what the planet needs. In his new book, The Day the World Stops Shopping, MacKinnon makes a strong argument that all of us simply need to buy less stuff. It’s a thought-provoking read that the author told Green Queen all about in this interview.
Source: Sonya and Nina Montenegro
3. Sonya and Nina Montenegro: Mending Life
In Mending Life, sisters Sonya and Nina Montenegro share their knowledge about how we can repair nearly everything in our lives. It’s really a practical toolkit of tips from the designers behind The Far Woods, who offer their expertise on mending clothes, socks, sweaters, and even outerwear. Suitable for everyone from beginners to advanced, the Montenegro sisters might be teaching us a thing or two about mending our hearts, souls, and the planet too.
Source: Unbound
4. Emilia A. Leese and Eva J. Charalambides: Think Like A Vegan
Nowadays, veganism is everywhere. What used to be a niche is going mainstream, but authors and vegans Emilia A. Leese and Eva J. Charalambides want you to push aside any prior ideas you might have. In Think Like A Vegan, they explore a range of topics on how a vegan lifestyle can make us reflect on how we do everything in our modern lives. And that goes beyond food—they dive into new territories, from dinner party conversations to travel and feminism. Interested? You can read an exclusive Chapter 2 extract from the book on our page here.
