“Zero waste” isn’t just an influencer meme, it’s a movement whose practitioners share the serious goal of sending as little to landfill as possible. They studiously avoid the plastic packaging, disposable coffee cups, and paper towels that many of us never give a thought to before stuffing in the trash. They are experts in refusing, reusing, and recycling.Read More
If we agree that mass-produced fashion is awful, that garment workers shouldn’t die making our clothes, that rivers should not be poisoned just for a cheap T-shirt, and that 1.715 billion tons of CO2 released a year (or about 5.3 percent of the 32.1 billion tons of global carbon emissions) is way too much, what can we do to change it?Read More
My journey down the rabbit hole started with this fact: “The global fashion industry is the second most polluting industry in the world.” You’ll hear this repeated at panels, on blogs and news sites, and anywhere else sustainable fashion is being discussed. Intuitively, it sounds true. But when I searched for the source, I couldn’t find it. No study, no official report. I asked every sustainable fashion industry expert I knew. Several said they would get back to me. A couple of experts pointed me to the Danish Fashion Institute, which in turn disavowed the fact.Read More
As a sustainable lifestyle blogger, my job is to make conscious consumerism look good. Over the course of four years Instagramming eco-friendly outfits, testing non-toxic nail polish brands, and writing sustainable city guides, I became a proponent of having it all—fashion, fun, travel, beauty—while still being eco-friendly. So when I was invited to speak on a panel in front of the UN Youth Delegation, the expectation was that I’d dispense wisdom to bright young students about how their personal purchasing choices can help save the world.Read More
These days, if you’re lucky enough to find yourself at a Michelin-starred restaurant, it’s an almost foregone conclusion that the ingredients will be sourced locally, seasonally, and sustainably.
But amid all the devotion to local terroir, foraging, heirloom produce, and pasture-raised meat from coddled livestock and fowl, there’s one segment of the restaurant industry that remains stubbornly in opposition to the slow food movement. In fact, when it comes to seafood, many of the world’s best restaurants fly in an endangered species for its patrons to feast on a nightly basis.Read More