Waste not, want lots
Start-up brand Spare Snacks are trying to change the nation’s view of wonky veg. They take unloved fruit and vegetables, and turn them into delicious, vegan, gluten-free and healthy snacks that are great for people, producers and the planet. Funnily enough, throughout all their crisp ranges Spare Snacks only use produce that is going spare – be it wonky, misshapen or surplus produce, to support farmers and make the best and freshest products. Spare Snacks want to spread the word that oddly-shaped, discoloured or blemished produce has real value. From £1.25, sparesnacks.com
Dear Earth, with love
Quirky card shop, Scribbler, has pledged to become even more environmentally friendly, with their Go Greener campaign. hey’re kicking of by launching new biodegradable pocket packaging. Currently, all Scribbler branded cards sold in stores come in fully recyclable cellophane bags. However, after finding out that only 11 per cent of plastic in the UK makes it into the recycling bin, they decided to up their game. heir Valentine’s Day range was the first to come in 100 per cent biodegradable bags – made from PLA (polylactic acid), derived from renewable plant sources such as potato or beet starch. The move away from traditional petroleum-based plastics helps to preserve the planet’s natural resources. The bags can be dropped into general waste or food and garden waste bins, where after reaching landfill, under the right conditions, they will be broken back down into CO2, biomass and water. Before the release of the bags, Scribbler founder, John Procter, said: “We’re incredibly excited about our move to Go Greener, we’ve always worked with a green mission in mind but this new step is a big, important move which we hope will inspire a change in the industry.” scribbler.com
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About Be Kind
Hello,
Welcome to the new issue. We had an overwhelming response to our first edition – we’re so glad we reached so many like-minded people who want to make the world a better place.
This month we’re looking at the huge topic of food and, in particular, why so much of this precious resource ends up in the bin. I was astonished to learn that around one third of all food produced for humans gets wasted each year – that’s around 1.3 billion tonnes of perfectly edible food ending up lost or wasted.
It’s time to redress the balance and start taking responsibility for our own contribution to these scary statistics, and this issue is packed with ways to reduce your food footprint, make more sustainable choices and fight back against waste.
So many times this month I have found myself referring back to how our grandparents used to live – buying items built to last, repairing and reusing, being creative with food scraps and living, where possible, within their means. Sharing this ethos, we spoke to the inspirational social enterprise Emmaus, who are encouraging us all to ditch the flat pack and buy second-hand furniture and the lovely Selkie Patterns who want to get us all sewing our own clothes.
With these small steps, together we can start making a difference.
Enjoy the issue,
Phillipa
Editor