Beyond reduce, reuse, recycle: The 9 ‘R’s of a sustainable life- When it comes to recycling, Australians have a great reputation. In the past few decades, recycling has gone mainstream, with a two or three bin system now available for most people at home, in their workplace, and out and about in public.
Running a school event can be daunting enough without the added pressure of considering what to colour-code your 16 different waste streams – or how to separate out co-mingled recyclables from landfill for that matter … but there is a lot of support for running green events, and much of it is especially tailored to schools.
Craig Reucassel is on a mission to uncover how much waste we produce as a nation and learn what we can about it. In tonight's episode he focuses on food waste as a staggering amount ends up in landfill every year.
Craig Reucassel examines the growing e-waste problem, fast furniture and continuing the #StrawNoMore movement, takes his new straw mascot, McChokey, to a fast food giant.
In the second episode Craig Reucassel dives underwater to discover the shocking amount of plastic waste that ends up in our oceans, which in turn becomes ingested by our marine life.
In the final episode, Craig Reucassel goes undercover in a food court to see how much food is being thrown out and explains the big role restaurants, cafes and fast food outlets have in reducing food waste.
From its extraction through sale, use and disposal, all the stuff in our lives affects communities at home and abroad, yet most of this is hidden from view. The Story of Stuff is a 20-minute, fast-paced, fact-filled look at the underside of our production and consumption patterns. The Story of Stuff exposes the connections between a huge number of environmental and social issues, and calls us together to create a more sustainable and just world. It'll teach you something, it'll make you laugh, and it just may change the way you look at all the stuff in your life forever.
Do you know how much energy it takes to prepare your dinner? You may think eating fish fingers is as easy as popping them under the grill, but just how much energy was involved in their manufacture? 'Supervalue' begins with ocean fishing and follows the process through transport, manufacturing, assembly, refrigeration, transport, storage in supermarket, purchase, refrigeration, cooking and then finally to its decomposition.
Did you tune into ABC’s latest ‘War on Waste’ program this week, and get inspired about the scale of change at Kiama High School?