On this page, you can catch up on those episodes of The Sustainable Endpoint which you may have missed.
Geelong-based carbon reductions consultant Heidi Fog sees it as her mission to help organisations drive down energy and resource consumption. She relies on mathamatics to do her job properly as she calculates baselines and assists her clients set targets – and she delivers clear opportunities and solutions on how to reduce avoidable and unavoidable energy and resource consumption and carbon emissions.
In her podcast series ‘The Sustainable Endpoint’, Heidi Fog regulerly shares her insights with listeners of The Sustainable Hour, a radio show and podcast which is aired weekly in the Geelong region on 94.7 The Pulse and distributed widely via a range of podcast players and networks.
Episode 1: Electric vehicles
Episode 2: Business emissions targets
Episode 3: Plastic versus paper
Episode 4: Geelong net zero carbon by 2035
Episode 5: The three types of electricity
Episode 6: What we do at home
Episode 7: Reduce what you send to landfill
The journey to 24 bins of waste per year – or less
Carbon reduction in connection with resource disposal types
Apart from saving money on buying packaging, which will eventually end in the waste bin, we also avoid having to put the bins out more than once a month. When a truck starts and stops, it pollutes 48 time more than if it was going at a steady speed, which in theory means we avoid 48 trucks going past our house each week.
- We receive no junk mail (local newspaper excluded)
- We eat what we buy – and we buy ingredients which give flexibility in what we can do with it
- We shop at the supermarket once a 14-night. When we run out bad luck, just got to wait a couple of days for the next shopping to come around. This keeps impulse buys down and gets rid of leftovers.
- We do not eat many biscuits (1 pack a month if at all – and have you noticed how these are getting more and more packaged?)
- We shop at the fruit and veg once a week, using no bags except for grapes, potatoes and mushrooms. Nature has provided its own packaging – onions, bananas, carrots etc
- We do not buy finished products, such as fish fingers as fish fillets from the fish shop and breadcrumbs lasts longer, tastes better and are cheaper.
- We bring our own containers when buying from places like Valerie’s Pantry
- Soft plastic returned to supermarket
- Smaller paper/cardboard goes to compost (1:20), such as toilet/kitchen rolls, private papers, bag from mushrooms, sometimes egg cartons etc. Build carbon in soil
- We hardly do take-away, as it takes 10 minutes to make a pizza. We eat out once a fortnight
- We bake bread around 2-3 times a week, by hand and into the oven. Costs about 30 cents – $1.20 a loaf
- Our veggie garden is 40 m2; hence a lot of produce comes unpackaged from here. Grow the flavours
- All food scraps (except cooked food) goes to the compost bin/chickens
- Left over cooked food gets heated up or goes in a salad for lunch
- We do not drink bottled water or soft drinks
- Olive oil is purchased in 4 litre tins, poured into smaller container a bit at a time. We are part of the Barwon Oil Barons Project – more about this later.
- No baking paper (a dust of flour under bread, bisquits, pizza), no Glad Wrap (use damp tea towel), no foil, no bee wraps
- No use of foil or Glad Wrap for anything. A lunchbox which fits a sandwich, so it does not gets shaken about or an aluminium tray upside down over food in the oven works just as well and saves you money and saves the packaging and transport and manufacturing for the packaging.
This list was put together by Heidi Fog