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Digital Subscriptions > Be Kind > May 2019 > Travel sustainably

Travel sustainably

Karen Edwards tells us how to make a difference with every journey

Travel allows us to explore beautiful destinations, be immersed in different cultures and challenge our fears – so it’s no wonder that more of us than ever are venturing out to experience the world. According to the World Tourism Organisation (www2.unwto.org), 1,326 million people travelled internationally in 2017 – an increase of 86 million people from the previous year. However, while the tourism industry booms, our impact on the environment and communities also grows – and now, more than ever, it is important to consider the economic, social and environmental impacts of tourism. Here are a few ways to do exactly that.

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About Be Kind

Hello, Most of us are lucky enough to have someone who taught us how to be kind. For me, it was my dad. He showed me how to warm up a cold bumble bee in my hands and how to grow runner beans in the garden. Dad was forever picking up litter wherever we went, rescuing the baby ducklings who had slipped down the drain outside our house, and he taught me to have the utmost respect for all creatures, great and small. As the threats of climate change and plastic pollution weigh heavily on our minds, we spend so much time focusing on looking forward, concerned about the damage we have wreaked on our planet and what the future holds. However, it seems a lot of the answers to our current problems can be found by looking backwards. In this issue we talk about lessons we have learned from past generations, how to adopt a thriftier, more careful attitude to waste and the importance of sharing information. We discuss the valuable lessons we have learned from our families and friends and hope to inspire more people to go back to basics – it might just be the only way to save the world. We also had the pleasure of speaking to Deliciously Ella about making vegetables cool, Mark Griffiths shares the most wonderful images of inspiring open-water swimmers, and the Culinary Caveman gives us his top tips for successful foraging. Enjoy the issue, Phillipa Editor