Quotes About Sustainability

In an organic system you don't waste anything. We need to educate the consumer to accept a tiny blemish on an orange.

Keep talking about moving toxic wastes, but never let it cross your mind to quit producing them. Keep Judging yourselves in Manson. Don't look in the mirror. You will serve the Earth as much as she serves you or you will commit suicide.

I'm really interested in how you create a whole new economy of recycling. It's literally the 'underground economy.' All this stuff that on the surface creates growth and profit, ends up with waste, junk, and CO2. So how do you make it economic to bring new players into the ball game?

Many people still believe that 'green' solutions are too expensive, but they are actually much cheaper when all of the costs to public health, social services, and waste handling are factored into the same equation.

There are five known gyres spinning around in our world's oceans. A gyre is a slowly moving spiral of currents created by a high pressure system of air currents. A spinning soup, so to speak, is made of what exists in the water. And in this case, the gyres are spinning with millions of tons of our discarded and forgotten about plastic waste!

I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.

It's certainly sobering to think that British consumers waste roughly a quarter of the food we buy. Or to put it another way, we funnel £12 billion a year from the supermarket through to our rubbish tips, costing each household an average of £480.

Liver, lungs, heads, tails, kidneys, testicles, all of these things which are traditional, delicious and nutritious parts of our gastronomy go to waste.

Offal and offcuts such as head and feet can be picked up for next to nothing, and eating them helps to avoid waste.

The Feeding the 5000 campaign is inviting food businesses to sign up to the principles of the Food Waste Pyramid tool, which illustrates a simple set of steps that any food business can take to avoid and reduce food waste.

In the United States, under 3 percent of municipal food waste - so that's the food scraps that goes into people's garbage cans - actually gets recycled. If you go to a place like South Korea, the exact reverse is the case. It's about 3 percent that doesn't get recycled.

There are programs for the scrapping of appliances, but no one thinks about what's involved in the waste management of brassieres.

Only 10 per cent of food grown in India is processed. So the best way to reduce food waste and maximise calorie delivery is to increase that ratio of processed food to total food.

Producing clean energy from non-recyclable waste is an important part of my future vision for family company Visy Australia.

There's this terrific kid in Maine who saw all the waste generated by straws handed out in restaurants. So he made up these little pop-up cards and asked restaurant owners put them on the tables to explain why straws wouldn't be handed out unless requested. Of course, the restaurant owners couldn't resist a 9-year-old kid, and so it worked.

I imagine a future with no waste; material innovations have already become exponentially more vast, and I do think the future needs to be cradle to cradle. If designed properly, one product could be used for many years before needing to be recycled, or its components reused.

Being green means preventing waste.

Because America doesn't have a strong textile industry anymore, we have to bring things like fabrics, zippers, and color tape into the U.S., and having so many elements involved in production adds to the amount of waste. You might have some things coming from Italy, a button coming from China, or lining coming from Korea; it's just endless.

I used to love those little cute bottles of amenities in the hotel room. And while the soap, shampoo, conditioner, and lotion may smell great, they waste an incredible amount of plastic and space in your luggage.

The problem is not actual number of calories we are producing - we have food waste issues. The problem is industrial food.

A big part of green tech will be organisms that eat waste.

Our myopic focus on producing and consuming as cheaply as possible has created a linear economy in which objects are briefly used and then discarded as waste.

We're all concerned about sustainable energy. If we could recycle waste heat to generate energy, we could use it for something useful.

I was raised by my Depression-era grandma who taught me to use what you've got: Waste not, want not!