The west’s throwaway culture has spread waste worldwide | Waste packaging

Packaging unwrapped: Packaging has created a rubbish problem that now pollutes every corner of the world. Manufacturers got us into this mess, but its up to us to dig ourselves out and heres how

In 2003, I was told by a restaurant proprietor on a Thai island that local fishermen used to wrap their lunch in banana leaves, which they would then casually toss overboard when done. That was OK, because the foliages decayed and the fisheries sector ate the scraps. But in the past decade, he said, while plastic wrap had rapidly replaced banana leaves, old habits had died hard and that was why the beach was fringed with a crust of plastic. Beyond the merely unsightly, this plastic congregates in continent-scale garbage gyres in our oceans, being feed by plankton, then fish; then quite possibly itll reaching your plate …

This is a worldwide problem we cant point the finger at Thai fishermen. The west started this. The developing world justifiably hankers for its living standards and, with it, its unsustainable convenience culture.

The UK alone produces more than 170 m tonnes of waste every year, much of it food packaging. While it has revolutionised the way we store and devour food, there is now so much of it that landfills cant coping. Some of it is poisonous, and some of it never degrades. It can take 450 years for some types of plastic bottle to break down; one type, PET, while recyclable, doesnt biodegrade at all . And yet only a third of plastic packaging is recycled. Indeed, as Rachelle Strauss of the UKs ZeroWasteWeek, says, we never actually throw anything away its actually just put somewhere else.

But recycling is just a drop in the ocean most of the environmental cost of our throwaway wrapping is upstream in its manufacture. We were closer to written answers 30 years ago: what on ground happened to milkmen and bottle deposits? Now we live in an absurd age where a packet of crisp can have seven layers of wrapping.

Its easy to desperation at the scale of the undertaking, but it isnt beyond humanity to solve it look at how the world took action on CFCs: there are signs that the hole in the ozone layer is now shutting. Food packaging ought to be a doddle.

Manufacturers got us into this mess, and our governments must take responsibility. But will they? There are some signs the vessel is creaking toward a better course: the words Reduce Reuse Recycle have been on conscious consumers lips for decades; recycling is now commonplace, and there are newer initiatives like the plastic bag charge. Wed also do well to follow Frances lead in banning plastic cutlery, cups and plates.

As consumers, we can vote with our feet and our wallets. Even a cursory inspection online uncovers a heap of solutions for the canny shopper, from biopackaging for sandwiches and London Bio Packaging. and water-soluble newspaper to refill strategies becoming available on the high street.

So, we asked readers how they tackle the packaging problem. Many indicated we should create less waste embarking upon as so many groups, from the US-based WasteZero and the UKs ZeroWasteWeek, tell us. Rachelle Strausss mantra is: If you go shopping, dont bring home a number of problems in other words, dont be lumped with a bunch of unrecyclable packaging. Readers concur: buy unpacked, say Vinaya, Tom Perks and others. Buy fruit, veg and herbs loose or better still, Strauss says, try to grow your own on the windowsill or in a hang basket if youve no garden.

Join a veg box strategy( also a good way to remind yourself what veg is really shaped like ). Use farmers marketplaces if youre near one, or local stores butchers, fishmongers and buy dry goods such as rice, other grains and pulsings in bulk, preferably from places that offer refills.

And we can learn to reuse. We love jars! says reader Zo Zhou. To store food, utilize as a takeaway coffee cup, as a vase, candle holder, storage canisters…

One of the best things you can do to prevent waste( and readers Emily H and LadyAlba concur) is to learn to cook and become familiar with ingredients. It doesnt even have to be difficult: slow-cookers are a great alternative to ready snacks, as are breadmakers. Both work their magic overnight and have made fresh food by morning.

Another solution: vaporize wrapping at source. It voices a bit radical, but if we all started lifting the packaging at checkout, supermarkets might suddenly take notice, says Strauss a phase readers Rozzle and tperrens and Andi Abigail agree on. Besides, supermarkets have access to better recycling facilities than their customers.

But some say we need nothing less than a revolution in how we devour, as The Story of Stuffhas been arguing for a decade. This online campaign discloses the glaring gaps in our broken materials economy, what fuels our customer habits, the cycle of planned obsolescence, and why were so reliant on so much, well … stuff. It points the way to a circular economy instead of designing things to fail, to sustainable materials, and stepping off the treadmill of consumerism.

Its not as if we have a choice. This pale blue dotis our only life support system. If we dont look after it, those Thai anglers wont be the only ones out of a livelihood.

Where you can help

Food redistribution at FareShare Glasgow
The west Scotland branch of this nationwide surplus food redistribution charity gets snacks to the people who need them the most, from hostels for the homeless to refugee centres. Pitch in with your time, food and funds.

Organic, whole-ingredient food: Riverford, Devon
Guy Watsons organic meat and veg box strategy operates on a root-to-fruit , nose-to-tail doctrine: order chicken carcasses( for stock) with your fillets, and tops( for pestos et al) with your veg. Head to their fields on a glean, or feed graded-out produce in their eateries

Ideas for garbage reduction at Waste Less, Save More Derbyshire
Sainburys might this week have assured a setback in their bid to halve domestic food waste within 5 years, but households taking part in their 2016 pilot programme in Swadlincote did attain reductions of up to 75%. Check out their tips, gadgets and apps for inspiration.

Snacks from food waste at Pay As You Feel West Yorkshire
Leedss Armley Junk-tion coffeehouses like all Real Junk Food Project endeavours across the country diverts ingredients destined for trash, and you pay what you can for the dishes they become. There is now a grocery store operating on the same principle.

Zero Waste cuisine at Silo, East Sussex
Brightons Doug McMaster won Best Ethical Restaurant at last years Observer Food Monthly awardings for his game-changing zero-waste ethos at Silo: at the least 99% of the food they buy is feed, composted or reused.

Rescue unpicked veg with the Gleaning Network Kent
Volunteers from @gleaningKENT were in Thanet this week picking 220 acres of excess cauliflowers that were otherwise set to be destroyed. Find your inner farmer, and a field in need of harvesters near you.

Waste-free fine dining: Scratch Menu, Spring restaurant, London
Skye Gyngell has launched a three-course, 20 early-evening menu utilizing seasonal scraps and food donations at her London restaurant Spring where most of the Michelin-level mains cost markedly more than that.

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