Waste Free Planet

ISSUE 9 - 2020

10 Ways to Conserve Water in

the Garden

Permaculture
you’re probably already practising it without even realising

Dumpstering Can Save the

World
...and your Purse-Strings!

FASHION - FOOD - GARDENING - DIY - ALTERNATIVE LIVING

WASTEFREEPLANET.ORG
Table of Contents
AN OVERVIEW OF WASTE FREE PLANET MAGAZINE

01 MEET THE TEAM PAGE 04

10 WAYS TO CONSERVE WATER IN THE

02 PAGE 06
GARDEN

03 PERMACULTURE PAGE 09

COMMUNITY FEATURE:
04 PAGE 12
KIDS FOR THE OCEAN

05 HEALTHY CARROT GINGER SOUP PAGE 13

06 TEA TINT PAGE 14

COMMUNITY FEATURE:
07 GIVING THEM WINGS FOUNDATION PAGE 16

08 ZERO WASTE SCHOOL PAGE 18

09 SPOTLIGHT PAGE 19

10 SUMMER TOMATO PASTA PAGE 20

11 DUMPSTERING CAN SAVE THE WORLD PAGE 21

2
TEA HAIR TINT - PAGE 15

3
MEET THE TEAM

Crystal - Founder & Editor-in-Chief

Crystal founded Waste Free Planet in 2018 after following the zero-
waste community for many years. While studying nutrition she
developed a passion to educate on sustainability, to inspire positivity
and change. Waste Free Planet started as a small Instagram group
initially, then the Waste Free Planet magazine was launched in 2019
and the community continues to grow.

Instagram: @thecelestialalignment Facebook: The Celestial Alignment

Brianne - Sustainable Gardening

Brianne Dela Cruz is a Master Gardener, Yoga & Mindfulness Teacher,
and Founder of Illume Co. Blog. Illume Co. is a journal devoted to
mindfulness & sustainable living, gardening, travel, and slow living -
to being present, connecting to nature, and allowing our inner light to
shine bright.

Blog: www. illumecoblog.com Instagram: @illume.co

Pinterest: Illume Co Facebook: Illumeco

Eva - Plant Based Recipes

Eva is a recipe developer focusing on vegan, gluten-free, and low-waste
dishes. She is a witness to the global plastic crisis, and an advocate for
everyday changes that reduce environmental impact but also improve
quality of life. Eva also uses the health benefits of a plant-based diet in order
to sustain her passion for Muay Thai kickboxing and Brazilian Jiu Jitsu. She
loves to connect with like-minded or curious individuals on her blog and
Instagram.
Blog: www.hungrychickpea.com Instagram: @thehungrychickpea

Tiara - Sustainable Fashion

Tiara Jackle is a sustainable lifestyle blogger. She has a Bachelor of
Science in Renewable Resource Management from the University
of Saskatchewan. She Majored in Resource Science, minored in Soil
Science and has a certificate in Sustainability. She is passionate about
sharing positive, environmentally-friendly lifestyle changes through
both her blog, Raw Fashion Blog, and her Instagram profiles.
Blog: www.rawfashionblog.com Instagram: @rawfashionblog
Instagram: @tiarajackle

Abbey - Alternative Living

After a year spent travelling Australia in a van, Abbey was inspired to
pursue a more sustainable, waste-conscious way of life. Abbey and her
partner have now been living their dream off-grid in the beautiful Huon
Valley, Tasmania since 2018. Through her blog, The Daily Greens,
Abbey shares her insights into low-impact and alternative living, as well
as the challenges and highlights of daily life off the grid.

Blog: thedailygreens.co Instagram: @thedailygreens.co

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 SUMMER TOMATO PASTA - PAGE 21

WASTE FREE PLANET © 5

10 Ways to Conserve Water in the
Garden
BY BRIANNE DELA CRUZ
Water is a valuable and limited resource. Too often,
we apply water inefficiently, either due to sprinkler
system design flaws, inappropriate landscape
design, or because we run our garden irrigation
system too long. As a result of overwatering, our
plants easily develop diseases and become weak.
Furthermore, excess water that doesn’t get taken
up by our landscape and garden plants drains into
the planet’s groundwater system and becomes
inaccessible forever. With only 1% of the planet’s
water being consumable freshwater, overwatering
our landscape is gravely wasteful. The truth is that
we often don’t need to water our garden as much as
we think. So, here are some ideas to help you begin
conserving water in your garden today.
1. Water Before 10am and After 5pm
Water evaporates quickly when daytime
temperatures peak. Sticking to this rule ensures the
water has maximum effect and less goes to waste. If
you have sprinklers, reach out to your local water
municipal district and request for them to make
sure your irrigation system is working efficiently
and doesn’t have any hidden line breaks or leaky
cracks.
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@ILLUMECO
2. Group Plants with Similar Watering Needs
Many plants require different amounts of water in
order to thrive. Plant groupings that require similar
amounts of water are known as hydrozones. Lawns
require more frequent watering, whereas trees and
shrubs require deep watering less frequently. When
choosing plants for your yard and garden, look for
native varieties. Plants that are “native” are adapted
to thrive in your natural precipitation climate and
need much less supplemental watering, if any at all.
Since lawns use the most water, it is suggested to
only plant it where it has a practical function and
covers a small area. Xeriscaping, or using local
stones and strictly native plants is another way
to cut down on water usage but still achieve an
attractive yard and garden.
Likewise, in your vegetable garden, plant the heavy
drinking vegetables that produce a bulb, edible root,
or fruit in a similar area where you can isolate your
heavy watering. Then, plant your edible perennial
herbs that require less water in another area
altogether.
6
3. Consider the Natural Landscape and Climate
Water always runs downhill, so if your garden is
on a sloped area, plant heavy drinking plants at
the bottom of the slope where more water will
ultimately travel. Just be sure not to create a garden
bed where water is likely to flood or pool for more
than a day at a time. That could ultimately drown
your plants. Plants that require minimal watering
will do well at the top of the slope. This method will
allow you to minimize your overall watering needs
and allow your plants to thrive on your climate’s
natural rainfall patterns.
If you live in a climate with high precipitation,
you likely don’t need to water your garden often
because you can rely on rainwater. Even if you
live in a desert, many annual edible plants can
go without water for 2-8 days depending on the
climate, mulch, and soil type.
Furthermore, selecting native plants for your
garden will help your garden be in alignment with
your natural ecosystem. For example, tropical and
subtropical plants are not recommended in dry, hot
climates because they require a significant amount
of water to survive. I recommend getting to know
each plant’s watering needs and natural climate-
zones by reading the plant tags when the plants are
purchased. Follow those instructions to help you
keep your watering at a healthy level.
4. Don’t Water Every Day
Many plants don’t need to be watered every day.
Plants thrive when the soil is allowed to dry slightly
in between waterings. This allows plants to take
up oxygen in the soil through their roots. In fact,
many plant’s roots will suffocate and rot if the soil
remains saturated for too long.
If you have a lawn, water sparingly. By watering
every 2-3 days for 20 minutes or longer, the water
soaks deeper into the soil forcing the roots to
grow downward and ultimately be stronger and
more resistant to dry spells. Watering lawns too
frequently weakens the grass roots, making it more
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likely to develop brown spots during hot spells.
This can easily turn into a vicious cycle of wasting
water. By watering less frequently, not only will
your garden be healthier, but it will also be less
susceptible to drought. Vegetable gardens should
be watered every 2-10 days depending on natural
precipitation patterns.
5. Raise the Lawn Mower Blade
During the sweltering summer months mow your
lawn between 2-3 inches. The longer grass blades
shade one another and the roots grow deeper
reducing watering needs. As a result, the grass
becomes more resistant to drought and heat which
is a necessity in the heat of summer.
Likewise, with flowers and shrubs, allowing them
to grow a bit wild and shade the ground will help
the soil retain more water. Planting more trees will
also create more shade as the trees grow overtime,
further minimizing your need to water.
6. Weed and Mulch More
Start the season right by weeding vigorously. Cover
all exposed soil with a layer of mulch to prevent
weeds and to retain moisture in the soil. Organic
mulches such as straw and shredded wood are
preferred since they retain moisture and add
nutrients to the plants. For the lawn, grass clippings
make excellent mulch and come free with each
mow!
7. Garden In Containers
It is possible to reduce the amount of water used by
growing your edible garden in pots. Since annual
edible plants typically require more water than
perennial plants, you can consolidate these high-
water plants in one area, while minimizing watering
throughout the rest of your yard.
Select a handful of your favorite edible plants
that naturally do well in your climate. Then, plant
them in pots large enough to accommodate the
plant’s full root size. Each pot should have a hole
at the bottom for water to drain. Be sure to use
rich organic soil and organic compost so the soil
will retain moisture longer, even further reducing
the need to water frequently. Most edible plants
grown in containers need to be watered every
2-3 days, and many perennials require even less
frequent waterings. Just remember to soak the
plants thoroughly during each watering session.
Stop watering the plants after water runs out of the
drainage hole.
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8. Use Drip Line Irrigation
A significant amount of water can be lost into the
atmosphere, through evaporation, with overhead
sprinklers. I recommend installing a drip line
irrigation hose in your edible garden and flower
beds. Little nozzles can easily be attached so
water reaches each plant specifically and does not
become wasted on the soil or grass in between
plants. Because the hose is either on top of the
soil, or under mulch, little to no water is lost in the
atmosphere when the water is running.
10. Add compost to the soil
Organic matter helps soil retain moisture longer
and is a very effective way of reducing supplemental
watering needs in the garden. Additionally it helps
add and retain soil nutrients which is beneficial for
plants. Organic matter, such as compost, should be
added to garden beds every season.

9. Harvest Rain-water
Investing in a rain-water harvesting bin is a wise
sustainable gardening strategy. By placing large
bins at the base of your home’s gutter runoff, you
can collect rain-water, then use that to water the
plants in your garden. Many harvesting bins have
an attachment and valve for a hose so you can
easily circulate the water through-out your garden
beds, or attach it to a drip line irrigation system.

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 Permaculture....
fostering strong and resilient
communities in times of crisis.
BY ABBEY FANCOURT
Permaculture: you’re probably already practising
it without even realising it.
In the not too distant past, my very basic
understanding of permaculture was that it had
‘something to do with gardening’.
Whilst it’s true that the teachings are strongly
rooted in sustainable agriculture practices,
permaculture covers a little more than that. It was
defined by Bill Mollison (the co-founder alongside
David Holmgren) as “a design system for creating
sustainable human environments”. From finance and
economics to education and culture, permaculture
principles can be applied to all aspects of life, not
just growing food.
If you’ve taken steps towards reducing your waste
and lightening your environmental footprint there
is a good chance you’re already living in alignment
with the permaculture ethics without even
realising it. The ethics that form the foundation of
permaculture design are Earth Care, People Care
and Fair Share.
I’ve found that going low waste requires (or
perhaps incites) a fundamental shift in the way
we interact with the world. We begin to focus
less on the monetary value of resources and pay
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@ T H E D A I LY G R E E N S . C O
more attention to their environmental and social
costs, which motivates us to make more conscious
decisions around what and how much we consume.
As Rosemary Morrow, author of Earth User’s Guide
to Permaculture, puts it; “All of us can easily reduce
our impact on Earth’s scarce resources by acquiring
knowledge and skills. We can guard our future by
living lightly and consuming thoughtfully.”
Permaculture shows us that it is possible to live
comfortably without depleting the Earth’s natural
resources. We can create abundance by adopting
regenerative practices that not only sustain, but
go one step further to heal and replenish, truly
bringing life to the concept of ‘leaving things better
than we found them’. It basically teaches us how to
have a good and fruitful life without screwing over
the Earth in the process.
The same can be applied to caring for people. We do
not need to reduce someone else’s quality of life in
order to improve our own. There is so much value in
supporting healthy relationships that are mutually
beneficial rather than using or exploiting others for
personal gain. The first thing comes to mind for me
is exploitation in the fashion industry. Why should
another human endure unfair treatment and unfair
pay just so I can buy clothes that I don’t really need
at low prices?
9
People care is also about nurturing community
and understanding that a collaborative approach
requires less energy and is more enjoyable than
trying to do everything alone.
One thing we can take away from the turbulent
year that we’ve all had so far, is that in times of
crisis we turn to our communities for support.
Whether we’re navigating bushfires or other
natural disasters, a devastating global pandemic
or the intensifying climate emergency, the value
of resilient communities cannot be understated.
Sharing skills, wisdom and experience helps to
build stable and thriving communities that are
well prepared to face challenges together and can
support the elderly and vulnerable through times of
hardship.
HOW CAN WE EMBRACE THE
P R I N C I P L E S O F P E R M A C U LT U R E
AND BE MORE ACTIVE AND
I N VO LVE D I N T H E CO M M U N I T Y ?
I THINK IT COMES BACK TO
SOMETHING WE ALL LEARNT AT A
V E R Y Y O U N G A G E ( PA R T I C U L A R LY
IF YOU HAVE SIBLINGS)… SHARING!
SHARING IS CARING AFTER ALL.
Share food
It could be as simple as starting a vegetable garden
and (because you followed permaculture practices
to obtain a good yield) you share your over supply of
tomatoes with the next-door neighbour. With those
tomatoes your neighbour might make a large batch
of passata, keep what they need for themselves, gift
a jar back to you, some to a friend, some to another
neighbour and so on. Generosity continues to
spread throughout the community along with the
notion of taking only what we need and sharing
around the rest. This also aligns neatly with the
permaculture design principle ‘produce no waste’.
By valuing and making use of all the resources that
are available to us, nothing goes to waste.
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Share stuff
Ever thought of organising a clothing or food swap?
Everyone arrives with excess produce or possessions
they no longer need and leaves with new items they
will value and use, as well as strengthened bonds
with the people around them.
We have been conditioned to believe that we need
to own our own car, our own lawn mower, our own
hair dryer, our own food processor…you get the
point. Depending on our lifestyle, many of these
things may only be used occasionally. The rest of
the time they are stored away in a cupboard, garage
or shed. If you only mow your lawn once a month,
wouldn’t it make sense to split the cost and buy a
lawn mower between a group of neighbours rather
than all owning one?
Thankfully in recent years, technology has helped
to normalise the concept of renting and borrowing
items rather than owning, moving us one step closer
towards a ‘sharing economy’. Think uber, Airbnb,
clothes hire apps and Facebook groups which
connect the people who have things with the people
who need them. Looking more locally, we are seeing
that libraries aren’t exclusive to books with the rise
of specialist libraries where you can borrow tools,
tech and toys etc. Websites like sharewaste.com
even make it possible to share your food scraps,
linking you to people with home compost systems
nearby where you can take your organic waste to
save putting it in landfill.
This reiterates the idea of maximising use of
the resources already available to us rather than
consuming more. Next time you feel the need to go
out and buy a new tool or appliance, first check to
see if a neighbour or friend has one you can borrow.
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Share knowledge and skills
The notion of sharing isn’t limited to tangible items.
Passing on our knowledge and skills can be just as
valuable.
My good friend (who also happens to live next
door) and I have been doing ‘skill share Sundays”.
This is where we get together (physically or digitally
depending on social distancing restrictions)
bringing whatever knowledge and experience we
have to the table and learn from each other. One
week she’ll teach me how to make kombucha and
in return I’ll help her make her own toothpaste. The
next week she’ll show me how to weave a basket
with flax leaves plucked from the side of the road
then I’ll guide her through my favourite body
lotion recipe. For any skills we do not yet have but
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want to acquire, we learn together. We ferment
and preserve foods, knit gloves and scarves, sow
seeds, make candles, whittle spoons and forage for
edible weeds. Sunday has become my favourite day
of the week, not only because it’s spent crafting
and creating but because I get to be a part of this
beautiful exchange where we support and empower
each other to become more self-reliant and capable.
***
In a culture that values convenience and encourages
overconsumption, permaculture is a selfless and
compassionate breath of fresh air that inspires us to
ask not “what’s in it for me?” but “what can I offer?”
and “how can I add value?”
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 Kids for the Ocean
from beachcleaner
beachcleaner is a non-profit family initiative and
movement originating in Germany. Their aim is
to raise awareness for our natural environments
impacted by plastic and waste. beachcleaner have
a number of projects including education, plastic
alternatives and beach clean ups.
Education is so important to building a sustainable
future, particuarly for our children as the next
generation.
Kids for the Ocean is a sustainable initiative from
beachcleaner and is aimed at teaching children
the importance of our oceans and the real impact
plastic polution has on our environment.
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Kids for the Ocean also has a book, written by
Anne Mäusbacher (founder of beachcleaner) that
is for teachers and families. It includes strategies &
initiatives to avoid ocean pleastic pollution.
Here at Waste Free Planet we are incredibly proud
to feature this amazing educational initiative and
resource.
The book is available HERE and all purchases go to
supporting Anne and the beachclean team.
Be sure to check out the beachcleaner website and
Instrgram!
12
Healthy Carrot
Ginger Soup
BY EVA KUNKERA
@THEHUNGRYCHICKPEA

I love carrot ginger soup, but some of the typical recipes

with coconut milk can make it feel a bit decadent. This
version is a bit less rich, but also tastes very bright with
the aromatic seasonings. You can enjoy the recipe as-is, or
adjust the flavours and garnishes to change the profile of
the dish.

INGREDIENTS
• 900g (2 lbs) carrots, scrubbed & sliced into half-moon
or coins.
• 1 large (or 2 small) onions, finely diced.
• 2 Tbsp peanut oil (can be substituted with other
medium-high heat oil)
• 2 Tbsp Thai red chile paste (can substitute powdered
spice or extra ginger)
• 8 cups water + 1 Tbsp vegetable bouillon paste (or
homemade vegetable stock)
• 5-7cm (2-3 inches) ginger, finely grated.
• 2-3 Tbsp hot sauce (or substitute with a neutral
vinegar if prefer less spice)
• ½ tsp salt (or more as needed)
To garnish: additional hot sauce, toasted sesame oil,
sesame seeds, and coriander (cilantro).

METHOD

1. Dice onion and add to a large pot with peanut oil.

Simmer on low or medium heat until translucent.

2. Add chile paste and mix well.

3. Add carrot to the pot with water and vegetable

bouillon paste (or broth). Make sure there is enough
liquid to easily cover the carrot and onion.

4. Cook (adding water if needed) until the carrots are

very soft - about 30min to 1 hour.

5. Turn off heat and add grated ginger, hot sauce, and
salt. Use an immersion blender to puree the soup until
smooth (you can use a regular blender if preferred -
just make sure the soup isn't too hot first).

6. Taste and adjust seasonings to your preference - the

soup will still taste like carrots, but the earthiness
will be balanced by the garnishes. Serve warm with a
drizzle of toasted sesame oil, hot sauce, sesame seeds,
and cilantro.

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 Tea Tint
add natural richness to your hair
BY TIARA JACKLE
I remember the first time I had lowlights added to
my hair in 2012. I loved the depth it created, which
lead me to desire a darker hair colour overall. So,
my next hair appointment included dyeing my
hair a darker shade that appealed to me. Each
hair appointment following, I went darker and
darker until I was getting my hair dyed black every
few months with root touch-ups every month. I
absolutely loved how darker hair looked on me, in
fact I felt pretty badass. However, after a while, I
started to realize how inconvenient it was to have
to deal with the upkeep of dyed hair. Also, the
expense of paying for my hair appointments and
buying special hair products to preserve the hair
colour was adding up. I was still in love with my
darker locks, however the eye-opening moment for
me was when I realized that hair dye increases the
risk of cancer. Hair dye has other negative health
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@RAWFASHIONBLOG
impacts as well. I decided that my health was more
important, and I quit dyeing my hair. I then started
the long and awkward process of growing out my
hair and allowing my natural colour to return.
Currently, most of my hair length is my natural
colour. As my hair grew out, I remembered why I
loved dyeing it so much – I do not like my natural
colour. So, I decided to try and seek out more
natural alternatives to hair dye. I looked into henna
hair dye, however it would still require more upkeep
than I was willing to commit to. Then I discovered
the process of dyeing my hair with tea.
Tea can provide a subtle change in the colour of
your hair without any negative health impacts.
14
Brunette Hair
Organic coffee or organic black tea – will help to
darken your natural colour and darken gray hairs.
Blonde Hair
Organic chamomile tea – will help to lighten your
natural colour and accentuate natural highlights
Red Hair
Organic rooibos tea – will add dimension to your
natural colour
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Since I have light brown hair, I use organic black
tea. I buy my loose-leaf tea in bulk to cut down
on packaging and waste. The longer the tea is left
on the hair, and the more often the procedure is
repeated, the more noticeable the results will be. I
repeat the below procedure once or twice a week.
Procedure
1. fill 4 to 5 tea strainers with loose-leaf tea and
put them into a glass container
2. pour 2 cups of hot water over the strainers and
leave to sit overnight
3. apply to clean damp hair
4. give yourself a good scalp massage
5. gently comb your hair to ensure even
distribution
6. leave on for at least an hour
7. rinse out and follow with conditioner
Note: you could also mix the tea and conditioner
together and apply it as one.
The results will be subtle, as tea dye is semi-
permanent, however I have noticed there is more
depth and dimension to my hair when I repeat the
tea procedure. This alternative to chemical dyes is
friendly on the wallet and your overall health. The
loose-leaf tea leaves are useful in other ways after it
has steeped. They can be used for such things as a
skin exfoliant, face mask, or as a bath soak. Applying
tea to your hair and scalp does not only enhance
your natural colour, it can also nourish your scalp.
When your scalp’s overall health is increased, this
can help decrease dandruff, hair shedding and hair
loss. Tea is also known to help increase hair strength
and growth. Seems to be a win-win situation to me!
15
 Community Feature
Giving Them Wings Foundation
The Giving Them Wings Foundation is a Non-Profit
Company established in 2014. They adopt schools
in the Eastern Cape of South Africa where they
develop sustainable living projects such as food
gardening and recycling.
Here at Waste Free Planet we know that children
are a vital part of our sustainable future and it is
fantastic to know that foundations like Giving
Them Wings are in our communities and giving
children the opportunity to learn and participate in
sustainable practices.
We caught up with Giving Them Wings founder
Solitaire Ntsumpa to learn more about this great
initiative. Be sure to check out their website and
Instagram!
1. What is Giving Them Wings, what do you do?
The Giving Them Wings Foundation is a Non-Profit
that adopt schools in disadvantaged communities
in South Africa. We establish sustainable living
projects e.g. food gardens and recycling. We also
place a large focus on environmental education.
Our main aim is transforming schools into what
we call ‘Enviro-schools’ where sustainability is
incorporated into the ethos of the institution. We
create school clubs where learners collect recycling
or tend a vegetable garden on school premises.
Through the years we have mentored award-
winning schools and award-winning learners in the
area of sustainability.
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2. Tell us a little about the inspiration behind
Giving Them Wings?
When I began in 2014, I had no exact plan, all I
knew was I wanted to be of service in disadvantaged
schools. I come from a family of educators, so
education runs in my veins. I spent about a year
volunteering in understaffed schools getting to
know the challenges and to try and identify a
solution to some of the problems of the day.
After a year I realised the common challenges were
poverty and pollution, but also, I wanted kids 100%
involved in the project. That’s how we started and
that’s what we focused on.
3. Why do you think it’s important to teach
children about sustainability?
Kids really are the biggest agents of change and they
can influence what goes on in the home a lot of the
time. I remember when we introduced the Eco-
Bricks to schools and we managed to convince our
schools to do incorporate sustainable projects with
the curriculum; our kids had older brothers, fathers
and uncles helping them make sturdy Eco-Bricks.
Our kids have proven to be the best Ambassadors
for GTW, once they absorb all the learnings, they
really do soar and they take the project to new
heights. It has been the same with the food gardens.
We started the gardens in schools as a way of
contributing to each school’s feeding scheme, but
over the years the kids have developed their own
food gardens at home and this year our Grade 11
boys have established a community garden for the
elderly in their community. I believe in service or
the idea of service above self and instilling that
notion in young people early on.
16
4. What was the journey like establishing Giving
Them Wings and getting it up and running?
When I started I had about $20 in the business
account. It was tricky and for a long time I had
to do it in my spare time because I had to earn a
living elsewhere. It was not easy keeping the bank
happy, we don’t make or sell any products so for
long periods of time we didn’t have money. GTW
was never a way of making money or getting rich,
for me it was about creating as a legitimate way of
being involved and making a difference. But I soon
learned that money was/is important.
5. Have you faced any unexpected challenges
during the process?
GTW might be a Non-profit but it is still a business.
Building or growing a business without a constant
stream of income is difficult. That’s been our greatest
challenge, getting constant funding for the program.
We get zero financial aid from Government, so we
focus on our own fundraising efforts.
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6. What do you find most rewarding about
running Giving Them Wings? What are the
biggest joys?
Working with the kids has been the greatest
achievement of my life. Our clubs are an opportunity
for young people to learn various skills such as
public speaking, teamwork and other soft skills. I
cannot put into the words the amounts of fun we
have together, and it is always wonderful to watch
them grow interest in the work. Of course, they
have become superb advocates for the foundation.
To measure our impact, we enter our kids and
schools in various environmental contests, and
we have been privileged to guide our schools to
numerous victories.
7. How can our readers help Giving Them
Wings?
I have recently put together a children’s e-book
called The Way We Do Things, aimed at primary
kids ages 8 – 12.
The e-book is meant as a fundraiser for the
foundation. I hope as many of your readers as
possible will buy the e-book on Amazon. The
proceeds will mean the continuation of our work.
8. Where can we find you?
Website
Instagram - @gtw_fund
17
 Permacrafters
Zero Waste School
We discovered Permacrafters, run by Cristina and Cristelle early in our Waste Free Planet days. Since the
very beginning, they have been huge supporters of our and us of them, and we highly recommend their
courses as a great resource for information on all things zero waste. We love their enthusiasm for sharing
knowledge and educating others about low-impact living – and they both have such uplifting personalities!
We’ve found their courses to be incredibly educational, easy to use and fun to attend, with plenty of support
to help you achieve the changes you want to see in your lifestyle. With a selection of one-off courses, a green
cleaning e-book and a full 12-month Zero Waste School on offer, there are many different learning options
and you’re bound to find one that suits your needs.

The Permacrafters Zero Waste School is a

12-month curriculum.

With every passing season, you’ll unlock

new video courses and e-workbooks chock-
full of tutorials, crafting projects, lifestyle
tips, quizzes and more!

You’ll have lifetime access to the course

material, with loads of truly useful content
to help you on your low-impact journey.

Topics covered throughout the course include:

• Intro to Zero Waste Living

• Zero Waste Menstruation
• Herbal Remedies for Common Ailments
• Growing Sprouts & Microgreens at Home
• Secondhand Living
• Environmental Activism
• Zero Waste Body Care & Cosmetics
• Green Cleaning minus the Greenwashing B.S.

Ready to enrol in Zero Waste School?

Check out the Permacrafters website* to see the full curriculum and individual courses available.
Use the code WasteFreePlanet for $20 off.

*Affliate Link

WASTE FREE PLANET © ZERO WASTE SCHOOL 18

 Spotlight
Looking for sustainable products can be challenging, how do you know if they really are as sustainable as they
say? We are very selective on what products and brands we feature here in the Waste Free Planet magazine
and we feel it is important to support brands that are putting a focus on sustainability both with their products
and their business.

Nebia by Moen

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a spa-like experience in your home with the
new Nebia by Moen. Made in partnership with
Moen, a leader in the shower industry for over
70 years, Nebia's latest innovation uses their
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ver a blissful showering experience with 2X the
water coverage, while using about half the water
of a standard showerhead. With Nebia by Moen
you can indulge guilt-free with a shower that is
better for you and better for the planet.

Website
Instagram - @nebiainc

Duebest

Duebest is a sustainable brand aiming to eli-

minate single-use plastic one spoon at a time.
We offer reusable products that help us all do
our best in living a sustainable lifestyle. Our
mission is to educate and inspire others to live
more eco-friendly by continuing to expand our
reusable product line and provide educational
tips around green living.

Website
Instagram - @weduebest

WASTE FREE PLANET © SPOTLIGHT 19

 Summer Tomato Pasta
BY EVA KUNKERA @THEHUNGRYCHICKPEA

Marinara sauce may be a staple in my kitchen all year round. However, sometimes I want to eat a tomato sauce
that tastes as if the tomatoes were freshly picked from the garden. This sauce is very easy to make but is very
satisfying.

INGREDIENTS
• Approximately 5-6 large tomatoes (heirlooms are preferable), cut into 1cm (½ inch slices)
• ¼ cup olive oil
• 1 tsp salt
• 450g (1 lb) pasta

For simple plant-based parmesan:

• ¼ cup almond flour (or pulse ⅓ cup raw almonds in a blender until they form crumbles)
• 2 Tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 Tbsp sugar
• ½ tsp salt

METHOD
1. Preheat oven to 60C (150F).
2. Pour ½ of olive oil onto a large sheet pan. Arrange tomato slices in a single layer on the baking sheet.
3. Drizzle remaining olive oil over tomatoes, and sprinkle salt over entire tray.
4. Add to oven and bake for about 30 min, until tomatoes look slightly caramelized -- the skins will be
wrinkly, and they will be very soft.
5. Add tomatoes and olive oil from pan into a bowl and mix with a spoon. They will collapse into a chunky
sauce - set aside until ready to add to pasta.
6. While the tomatoes are baking, heat a large pot of salted water until boiling. Add pasta and cook according
to directions, 5-10 minutes depending on the pasta shape. Drain and serve with fresh sauce.
7. To make the vegan parmesan, mix all ingredients - taste and adjust as necessary.
8. Serve while warm - adding sauce and parmesan to the pasta to your taste.

W A S T E F R E E P L A N E T © PLANT BASED RECIPES 20

 Dumpstering Can Save the World
...and your Purse-Strings!
GUEST ARTICLE BY TARA KARINEH @TARA _ KARINEH

Dumpster diving. If you've never heard of it it's So why on earth are we poking our heads
pretty self-explanatory; one 'dives' or searches around grocery store bins late at night for
deeply inside of grocery store dumpster/bin for scraps of food?
food that is considered to be edible.
Well, here's a few reasons why:
If you have heard of it, (from either a documentary/
article or one of those 'out there' travelers you 1. SAVING MONEY
came across that one time at an alternative coffee
The average one-child family in Australia spends
house) you may have applauded the idea briefly
approximately $160 a week on food. We spend
before shuddering at the thought of you ever sifting
about $30.
through actual trash to find random foodstuffs for
the week.
Part of that saving is due to us being members of
a community food pantry that operates out of
Now you can shudder some more because...my
Foodbank (a non-profit that distributes food from
husband and I are dumpster divers.
supermarkets that would otherwise go in the bin),
and the other is thanks to our evening patrols of the
No, we're not homeless, financially struggling or
bins at our nearest supermarket.
nomad travelers (anymore). We're a well-adjusted,
professional family living in the North Shore of
From organic chocolate-coated coffee beans to milk,
Sydney, who live a very comfortable life.
cheese and bread we get it all on a weekly trip to
see what the shops have decided to throw away due
to overstocked shelves, 'out of date to display' or
destroyed packaging.

WASTE FREE PLANET © GUEST ARTICLE 21

2. REDUCING THE WASTE
According to the WWF about one third of all food
produced for human consumption around the world
goes to waste each year. Australia's part to play in
that is about 5 million tonnes each year that ends
up in landfill (the government estimates that to be
about $20 million worth).
Of course not all of that waste is edible, (that's
another matter of over-farming and production)
but a good deal of it very much is. If there is less
demand for production (buying as much as we do
from supermarkets) and more concentration on
what we can do with the leftovers, we can start
reducing the shocking levels of waste our country
and many others have.
That way we might begin to feed more of the hungry
and start to heal the planet, simply by lessening our
landfill.
So if our family can feed ourselves off the
waste, and lessen our consumer footprint,
we'll happily take one for the planet!
3. EAT LIKE KINGS!
It might sound utterly contradictory to you, but
when we dumpster we eat like Kings.
My husband and I began our dumpstering days
long before we even knew each other, back when
we were living on the open road with the other 20
something-year-old backpackers.
Ten years later we've learned to recognize what's
gold and what's gone (out of date).
WASTE FREE PLANET ©
But when we strike gold it colors our diet
with delicacies from all over the world that
we would never otherwise think to explore.
From smoked duck eggs, to baklava, goat milk
kefir to caviar, we've had the lot! And what's more
exciting is figuring out how to actually cook or
integrate these fine and random foods into a meal
each week.
2. MEAT THE ISSUE
If we're going to talk about how this wild and
wonderful movement of dumpstering is actually
going to save the world then we should probably
talk a bit more about meat.
One of the largest impacts on our eco-footprint
is our meat market. Apart from the greenhouse
gas emissions livestock give off (14.5% globally)
farming animals for meat impacts soil, water usage,
animal feed, agro-chemicals, antibiotics, hormones,
pesticides, herbicides and human energy. A more in
depth breakdown of the latter has been drawn out
by the FAO here.
Then there's the transportation by land and sea,
processing and packaging (plastic, paper, glass,
metals), more transportation, then retail and
distribution, more transportation to our homes
until it's finally a tasty steak on our plate.
I can't remember the last time I bought meat from
the shops.
I don't even know the price-points. We've been
dumpstering our meat (which we are very
discerning about) for a long time now and we try
not to order meat at restaurants if we can help it.
Left to right clockwise;
• Cured Smoked Salmon $10 each (5
packets) Chicken/truffle terrine $14
• Beetroot and almond dip $6 (3 tubs)
• ABC spread $12 (30 jars!)
• Butlers salted caramel chocolate $5 (20
bars) Buffalo Mozarella $6 (7 tubs)
• Dukka $8 (5 jars)
• Brie wheel $25 (entire box)
GUEST ARTICLE 22
In addition to the emissions, think about the great
waste of energy and time and actual life of an
animal it is, if all that ends up happening is that it
gets thrown into a bin...each and every day.
Therefore, we just choose not to contribute to the
consumer statistics. But since we know it ends up
in the bin anyway, we also choose to make good of
a bad thing.
5. SUPPORTING F A M I LY AND
FRIENDS
So as well as the financial benefits, ethical factor,
luxury diet and environmental impact it's also an
issue of quantity.
There is so much food thrown out each day
it could feed a small village.
We're talking hundreds of litres of milk, tens of kgs
of meat, boxes and boxes of dry packaged goods and
enough bread to feed many, many hungry people.
And that's just in a few of the bins we check at just
one supermarket.
WASTE FREE PLANET ©
The initial excitement of opening up a bin filled to
the brim with decadent food is soon depleted when
we realize how little of it we can physically take
home.
But what we do mange to fit in our car we share
with our family and friends (those willing to take
it).
It's always nice to see their faces light up when you
offer them bags of orange juice, olive oil, cheeses,
dips and so much more.
The dinner table spreads can be quite the party!
So there you have it.
Our double life of middle-class privilege, alongside
our ethically fueled protest of 'rescuing' food or
living a close to 'zero waste' food life.
Ethical/political because it's not just our planet that
seems to be falling short of this major waste cycle,
but the large amounts of hungry people all over the
world who are literally being robbed of their lot.
And while the whole thing might be funny, cute or
even intriguing to you (to others not so),
it's a serious look at what our world looks
like right now and what it will inevitably
do to our future.
GUEST ARTICLE 23
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Disclaimer
Waste Free Planet takes all care but accepts no responsibility for unsolicited materials. Waste Free Planet holds copyright
to all content unless otherwise stated. While every effort has been made to ensure the accuracy of the information in the
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Waste Free Planet
ISSUE 9 - 2020

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