Valentine’s day: buy me a flower or plant me a tree?
The beautiful bouquets we fall in love with every celebration, where do they come from? We explore the basics behind cut flowers in this article.
A 2022 Challenge: Five actions to inspire a less-waste lifestyle
If you are looking for a meaningful fun challenge for your 2022, and if you are still perplexed with the complexity and grandeur of climate change, biodiversity loss and environmental degradations, this article is designed just for you 🙂
A diet of sound: mindful notes to enjoy music in the streaming era
In the era of music streaming, it seems that we are consuming less materials for recording music. Has the carbon footprint of recorded music been reduced? We shall explore the environmental impacts of different recording formats and suggestions for less energy-demanding ways to enjoy music.
Spiritual waste, traditions and alternatives in a city of 8 million people: a talk with artist Chi L. NGUYEN
We discussed the paradox of how spiritual individuals, devoted to higher Spirits and natural forces, can overlook the degradation of their surrounding environment in their daily life.
Overfishing: there will no longer be plenty of fish in the sea. What are our alternatives?
The question was simple: which choice will leave more environmental footprints – eating cheese or eating sardines? We’ll discuss industrial fishing, “sustainable” fish farming, and eating farther down the food chain.
Micro-farming: how it works in Vietnam’s urban area
How have the Vietnamese maintained edible gardens in their densely populated cities? We’ll discuss micro-farming, food anxiety, rooftop gardens, backyard gardens, and planting in public spaces.
Our growing addiction to energy: what could be the remedy?
What does it mean “moderate energy consumption”, when it is almost impossible to name one activity in our lives without the use of large-scale produced energy? We discuss humanity’s addiction to energy, individual choices on energy consumption and new hobbies developed during the Covid-19 pandemic.
Beyond zero-waste restaurants: celebrate local yields
The catering and restaurant industry is a wasteful milieu. Yet, two hundred years ago, every restaurant was a zero-waste restaurant. We’ll talk about zero-waste restaurants, locally sourced ingredients and products, natural sweeteners, heavily subsidized dairy products, and two wonderful experiences at two bistros in France.
The absurdity of gardening
Formal gardens were never meant to nurture man. These high-energy and labor-demanding green ornaments were made to “manifest glory and power” and only accessible to a handful of the population. Until we decided to clone this practice – applied to a handful, to the majority. What if edible gardens become the new norm, both for…
To combat food waste: let’s take a look at our fridge
There is nothing dumber than the food waste problem that humans have created. To solve this, we can start looking at our frenemy – the fridge. What are better, less energy-demanding alternatives for food storage? We’ll take a look at ancient storage techniques (ice house, Zeer pot, root cellar…) and food preservation (fermentation, fruit preserves…).