Tuesday, 26 June 2007

Step by step


Kaizen is a japanese expression for continuous improvement. Kaizen methodology includes making changes and monitoring results, then adjusting (e.g. used by Toyota and some telecommunication and service provider companies in Japan). Large-scale pre-planning and extensive project scheduling are replaced by smaller experiments, which can be rapidly adapted as new improvements are suggested. For a consumer point of view, smaller changes in products make them more acceptable and reduces the curve as it is easier to gradually learn new services. For e.g. telecommunication companies, smaller changes make it possible to continuously charge for new services on the same device. Hopefully, this perspective could also make companies keep the same hardware a bit longer... as long as consumers easily can e.g. upgrade new software on their mobilephones.

Danny Seo (green-style gury) uses a similar perspective as the Kaizen methodology for sustainable consumption. Instead of demanding companies or consumers to make big changes at once, he promotes continuous changes. If it has to be all or nothing, we are likely to get nothing... Currently Danny is guiding celebrites to a green and stylish lifestyle, which hopefully can inpire others to follow in the same steps...

Thursday, 7 June 2007

It's not just about foodmiles...

Food miles, which consumers are increasingly taking notice of, are not an accurate way of judging the total environmental impact. For example, fruit and vegetables trucked in from Spain could actually have a lower carbon footprint than those grown in UK greenhouses which use up lots of energy for heating.

Dr Andrea Collins from the Brass waste and resources research centre at Cardiff University and Dr Ruth Fairchild, a nutritional analyst at the University of Wales Institute, Cardiff, agree that the food miles concept is too simplistic. They argue that their recent research into the environmental impact of food points towards a better system of "ecological footprint" analysis. This measures a food's impact in "global hectares", the notional land area needed to provide the resources to produce it.

The research concluded that, on average, only around 2% of the environmental impact of food comes from transporting it from farm to shop.

Overall, around 20% of the UK's overall greenhouse gas emissions are related to food consumption. The footprint of an organic diet versus a non-organic diet and found that switching to organic brought a 22.9% reduction in the food footprint.

Read more in an article by Julie Ferry at the Guardian

Wednesday, 6 June 2007

Mircroorganisms for paint and textiles

Marta de Menezes latest project, Decon , is a collaboration with LĂ­gia Martins whose research lab and involves a series of artworks inspired by Piet Mondrian's paintings. The colors from those paintings are progressively degraded by the bacteria Pseudomonas putida MET94, a "microorganism of putrefaction." With an appetite for organic pollutants, this soil microbe has the potential to be used for bioremediation, a process that uses microorganisms, fungi, green plants or their enzymes to return the environment altered by contaminants to its original condition. The research lab investigates the use of inoffensive bacterias to "clean" up textiles which are coloured with nocive chemicals. Cleaning and de-toxing them means that the textiles can then be recycled.


This is reblogged from "We make Money not Art".

Friday, 1 June 2007

Ecological receipts


Future shopping may involve ecological receipts... The printed information may e.g. include the number of cows or trees that are saved as a result of ecological consumption. The receipts can be printed for e.g. a hospital, a family or an individual customer. This is one of several projects investigated by the Swedish Future Trade (Framtida handel).

http://www.framtidahandel.se/