Reducing waste (especially of food items) is a laudable aim but I must admit to having some difficulty with the concept of 'zero-waste' restaurants (https://www.foodism.co.uk/zero-waste-restaurants-london/). It is certainly a good idea to use, where possible, locally-produced; disposable items and to attempt to minimise food waste (although I am not sure that simply composting it 'cuts it'). All human activities generate waste, including the travelling of the clientele and the people working in the restaurant to its location each day. Cooking (especially involving some 'fancy' techniques) consumes considerable energy (with associated heat losses). There does seem to be an element of marketing ploy, directed at the 'wealthy but environmentally concerned', about the general concept. 'Reduced waste' would be perhaps more accurate but doesn't have the same ring.
This blog may help people explore some of the 'hidden' issues involved in certain media treatments of environmental and scientific issues. Using personal digital images, it's also intended to emphasise seasonal (and other) changes in natural history of the Swansea (South Wales) area. The material should help participants in field-based modules and people generally interested in the natural world. The views are wholly those of the author.
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