Oct 30, 2006 It’s not easy being green. Kermit The Frog had it right. Although I suspect the word green holds different connotations for the muppet as compared with you or I. What I’m talking about is the pressure to use water wisely, reduce energy consumption, adopt sustainability practices at home and work, recycle, consider our impact on future generations and so on. It’s exhausting. It’s also very tempting to give up and remain ignorant to these issues so that we don’t need to make changes.
The key with big tasks, in my experience, is to focus on the little tasks that lead the way to achieving the ultimate goal. The new 2007 Sustainability diary is designed to help you do just that. Each day’s entry comes with a handy tip or piece of advice that identifies ways to reduce pollution or household energy requirements; provides sustainability practices for small businesses; offers water smart ideas; encourages chemical-free cleaning or explains the dangers of food additives.
It’s much simpler to take on small pieces of information and make gradual changes to the way you live knowing that over time, it will make a difference. I’ve already started to use mine – January is going to be a busy month! – and reading just a few suggestions has made me feel confident that next year is going to be one of positive change for me.
We have a copy of the diary plus Tim Flannery's We Are The Weathermakers up for grabs on our letters page - to win these two books you simply need to write a letter to us at WellBeing and you'll be in the running. Email wbletters@universalmagazines.com.au or write to:
WellBeing mailbox Locked Bag 154 North Ryde, NSW 1670
Oct 6, 2006 I must confess to only recently making a conscious effort to include more fish in my diet. Shellfish has always been a welcome addition to my dinner table – there’s little I love more than a plate of oysters, fresh lemon juice and a sprinkle of sea salt. Even the minor tussle of separating crabmeat from the shell is an experience I quite enjoy. But fish, well, that was a different kettle, so to speak.
However, now that I make sure at least one meal a week includes fish (two if I’m feeling on top of my game), I’ve found I’m faced with more than just the choice of what type to buy and how to cook it. There are questions relating to sustainability and fishing practices that I know very little about. So I was relieved when the Australian Marine Conservation Society sent out a copy of Australia’s Sustainable Seafood Guide – Expanded Edition. It lists the popular fish, shellfish and crustaceans that can be found at most seafood stores and places them under one of three sections – Say No, Think Twice and Better Choice.
Say No are species that are considered overfished. Think Twice lists species that are prone to overfishing or caught using methods that cause damage to the marine environment or other species. A Better Choice, as its name would suggest, lists the options we should probably choose.
The guide also provides some background information on fishing methods and aquaculture, seafood labelling and seafood imports, just to bring you up to speed on the topic. Very handy if, like me, the issue of responsible seafood decisions has only just become a concern.
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