Ahead of SLOW Saturday presented by Karl Chehade Dry Cleaning, we spoke to Vogue Australia’s sustainability editor-at-large Clare Press and Tasting Australia’s festival director Simon Bryant to find out their sustainability game-changers.
The themes for SLOW Saturday are: sustainable, honouring and waste.
Fact: Extending the life of clothes by just 9 months of active use can reduce their carbon, water and waste footprints by 20-30%.
Gamechanger: Care for your beloved fashion pieces. Keep them clean. Use decent hangers. Get handy with a needle and thread. Donate unwanted fashion to friends, family, community or op shops. Hold a clothes swap!
Fact: Globally, the fashion industry produces more CO2 emissions than the aviation and maritime industries combined.
Gamechanger: Bring it home. Support local designers and makers. Shop local and consider provenance.
Fact: Aussies send 6,000kg of unwanted textiles to landfill every 10 minutes.
Gamechanger: Move on from disposable fashion. Treasure what you have. Invest in beautiful clothes you adore & plan to wear many times.
What is good food? Written by Simon Bryant
Seriously, I don’t know anymore. There is a minefield of political, health, environmental, economic, social justice, moral, cultural sensitivity, and ethical considerations. And it needs to taste nice.
Each category listed for SLOW Saturday has a clear ‘best practice’ food, but to tick all the boxes every time? If I run today’s menu and ingredients through all these criteria, I will find fault. I may well end up with nothing for your plate and a head full of despair.
‘Good’ is a deeply situational qualifier depending on your own unique hierarchy of values, feelings, personal views, culture, religion or beliefs, most likely your life experiences, finances, emotions, some hard facts, awareness and knowledge and perhaps a little social conditioning. It is also fluid and hard to capture as a definitive end goal.
What issues are important to you?
I think that’s all that really matters.
The SLOW Saturday menu tries, less than perfectly to address and highlight a few issues that are important to my personal hierarchy of ‘goodness’.
Butter should be made from dairy at fair prices from herds that are cared for on good local pasture. (Menu source – Fleurieu Milk Company)
Fishes should be small, short breed cycle, non-apex, endemic and local, wild caught with no, or negligible by catch. (Menu source – Coorong Wild Seafood.)
Native plants are a good choice, water wise, climatically appropriate, have good pest tolerance, ‘old food’ packed full of nutrients, hopefully in a small way a symbolic and respectful acknowledgement of the culture that has existed here for thousands of years . But it should be procured from businesses with links, respect and outcomes for First Australian People. (Menu source – Outback Pride Fresh)
Sure, eat super local but support gluts, mangoes, paw paws, pineapples are coming on line up north, the food miles and the associated transport CO2 chains are not as devastating as you’d imagine.
Spring is natural lamb season; eat a sensible portion, and cook the whole bloody thing – it helps farmers if we don’t just demand one prime cut. (Menu source – Richard Gunner Fine Meats)
Eat veg! Pumpkins are old, past season, maybe a bit ugly, but stockpile well without refrigeration and actually taste better when aged. Lentils are great water wise, low environmental impact protein. (Menu Source – Dirty, Yorke Peninsula big red bolt lentils)
Rice? …is nice! Irrigating from the Murray Darling has some complex issues. Trade is important; economically export is valuable to Australia. There is a flip side, so I’ll support dry good import if it makes sense – less hungry CO2 than shipping perishables.
Not all palm sugar is created equal; coconut palm sugar is hand tapped nectar, not the stuff form Palmyra palms which has some serious deforestation, environmental and social justice issues. (Menu source – Beach Organics, hand tapped coconut palm sugar)