I’ve always been an “imperfect” zero/low waster. I do my best and am as mindful as possible but I don’t drive myself crazy over it. During this time, I’ve allowed myself to be very imperfect and to be okay with it. Yes, our household is producing more waste these days. More take out containers (some can be recycled, some can be composted, and some are trash) to support local businesses. More packaged goods and packaging from delivery boxes to support social distancing efforts and to avoid going to the store as much as possible.
On the other hand, with all the cooking that we’re doing, we’re composting more than ever.… // Continue reading.
Last year was a great zero waste/low waste/eco-friendly year for me. I started this blog, reduced our household trash production by A LOT, and became a Recycling Ambassador with my city. But we (I) can always do better so here are some goals/resolutions/whatever you want to call it for the coming year. And, also, comment and tell me what your green goals are for this year!
- Become a Master Composter. My classes/training starts later this month!
- Find a facial bar soap I like. Makeup and skincare products are my “luxury items” — and while I try to buy in glass as much as possible, and recycle everything else with TerraCycle/Origins/L’Occitane… I can do better.
… // Continue reading.
I love composting with bokashi. Okay, rewind. What is bokashi anyways? Bokashi is a way of fermenting food waste (including dairy and meat, which usually isn’t composted in the traditional way) so that when the fermented food waste is thrown in to a compost pile, it breaks down much quicker. Please note, composting with bokashi doesn’t lead to actual compost, but rather, a pre-compost (i.e. fermented food waste) of sorts. I recommend this method if you have a decent amount of dairy or meat scraps and a place to take your bucket of fermented food waste to (like a backyard compost tumbler or biodigester).… // Continue reading.