Sustained Issue 002 - In the Home Special by Sustained Magazine

FREE! ISSUE TWO

IN THE HOME SPECIAL

small change - big difference

Conserve Water

A-Z of tips to get you started

downshifting Simple ideas for a happy home inside - real ways to improve your lifestyle Cleaning Solutions With Clarissa Dickson Wright

What

Jimmy Knows Dirty Work

small change - big difference

Composting with the RHS

give-away Prizes worth ÂŁ450

inside - real ways to improve your lifestyle

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Any ENQUIRIES: Marc De’ath Victoria Chambers, St. Runwald Street Colchester C01 1HF T. 01206 574147

Your VIEWS:

www.sustainedmagazine.com

Our VISION: Sustained has been published to inspire and encourage the British public to consider the environmental and social impact of living out their everyday lives. While we are a free publication, there will be a limited number of complimentary copies available in each area. We rely wholly on the continuing support of subscribers, advertisers and sponsors. This has been brought to you by Afro Joe, member of the Creative Coop and specialist in eco design and print solutions.

The CONTRIBUTORS: Natalie Kelly Jack Woodcock Tracey Smith [Downshifting Week] James Usher Thames Water with WWF Royal Horticultural Society Vegetarian Society Clarissa Dickson Wright Julia King Cover Picture by Chris Terry

The WEBSITES:

www.creative-coop.com www.afrojoe.com

Issue Two

What’s Inside?

In THE HOME Special

04 What Jimmy Knows

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e’re becoming increasingly proud of our homes. Constantly updating them has led to many of us facing large credit card bills, dwindling savings, or even dreaded loans. Inspiration from the stockpiles of glossy magazines and repetitive re-runs of interior design television programmes has made home improvement a popular pastime. However, what none of these seem to provide is advice on what really makes a home – the people, the thought, the individuality, the community, all of them vitally important in making a sustainable and stable environment. This issue we challenge you to make a change – enjoy one another’s company, tackle chores together and replace sitting in front of the box with a little elbow grease, good conversation and fine food.

Jimmy Doherty talks exclusively.

10 Water Feature

An A-Z of water saving tips.

“Make a change, enjoy one another’s company with good conversation and fine food.”

14 The Alternative

Downshifting to make a happy home.

18 Saving Energy

Let’s get one step ahead of legislation.

20 Dirty Work

Composting tips from the RHS.

22 Under the Sink

Self help for a cleaning obsession.

24 Clean Solutions

Advice from Clarrissa Dickson Wright.

26 Green Houses

Developing community spaces

Our REGUL ARS 08 12 16 21 28 30

Ethical Shopping Guide Seasonal Recipe Competition Subscription Offer Dandelion Award The Sustained Directory

INTERVIEW TIME

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What JIMMY knows Feature: Marc De’ath Photography: Chris Terry [Penguin Books]

After a successful TV series and a book launch under his belt, Jimmy Doherty from The Essex Pig Company talks exclusively to Sustained about what sustainability means to him.

ell us what you know about sustainability. Whether it be farming to forestry, whatever we take out we’ve got to put back. You shouldn’t take from a resource that isn’t replenished. But being sustainable doesn't only have to be important to hippies, it affects absolutely everyone and everything – from the oceans to us farming, to how you live out your life.

Are you and Michaela green when you’re at home? Yes. At first, however, the composting, washing out the cans and that stuff seemed like a lot of effort but once we got into these things, it almost became like we were trying to outdo each other. Do you have any bad ‘eco habits’ ? Yes, our Landrover. Unfortunately it’s something we can’t do without. It’s the only thing that’ll do the job. But at the end of the day, it’s not a

Chelsea tractor, it’s a working farm vehicle. If there was a hybrid 4x4 that could pull three tonnes then I’d have it. It’s a necessary evil. Essex Pig Company promotes traditional farming methods, why? There are two reasons really. The first is quite simple, the methods we use mean that the food we produce is of a really high quality. Secondly, because it’s a less intensive method, we farm with nature rather than fight against it. Larger scale intensive farming tends to deplete the environment and its resources. Our pigs are extensively reared. You’ll find where we are breeding the grass is still there so they’re not totally destroying the environment in which they get so much substance – not just to build muscles and fat, but mentally for their welfare which I believe is really important. I think a slower, more caring way of farming is much better.

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“Being sustainable doesn’t only have to be important to hippies, it affects everyone and everything.” Have you ever had to consider compromising your principles to keep the business going? No. There have been points when I’ve been very close to bankruptcy, and it would have made much more sense to select a commercial hybrid, kept them in sheds and reared them intensively. There’d be less labour involved, less feed costs and I could turn them out in half the time, which would save me a lot of money. But that’s not why I got into farming. I believe in what I’m doing and if this fails then so be it. At least I can hold my head high and say, “I tried to do it properly.” Pretend I am the average parent. I love your ethics and I’d like to buy meat like yours all the time but my income won’t permit paying it. What would you suggest I do? You have to eat less meat – maybe only two or three times a week. Think about this, a broiler chicken

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can cost £3.50 but a quality free-range chicken costs around £12. If that chicken is going to be affordable you have to make it last. By using every part I can make a chicken last us five meals. It’s something my grandmother would have done, and it means that even expensive meat can become good value. I showed some students the chickens and asked which they’d buy, the one that’d led a miserable life and cost £3.50 or the free-range chicken for £12? They all answered, “the cheap one.” When asked why they all replied, “well we’re poor students.” But, when asked who owned a mobile phone, all of them had one, and most of them admitted to buying a DVD or CD a week. When you look at the relative amount we spend on food compared to my grandmother’s generation it’s a lot lower. I guess it’s all about priorities. It’s just not as simple as ‘I can’t afford it’.

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If you could sit down with the Managing Director of Tesco or Asda for five minutes, what would you say? Just one thing. You need to show your customers exactly how their meat is being produced. Only then will they be able understand that they get what they pay for. They should tell you that when you buy a chicken it only takes 40 days from it hatching from an egg to it being on your table. You should know that when the cow that produced your beef or milk has never seen grass it’s because grass won’t provide enough nutrition for modern ‘demands.’

I actually spoke to someone from Tesco at a Butchers’ Conference and asked why they don’t tell people how their meat is produced. The answer – ‘because people just don’t want to know’. I suspect that’s not the whole truth. Is it down to us to find out? The ironic thing is that every penny you spend at the supermarket affects what the farmer is going to grow and how he’s going to grow it. I once saw a mother complaining about a butcher taking a delivery of meat in public because it had made her child cry. Nowadays it’s so easy for children to disassociate the meat on the plate with the animal that was running around. I think it’s a problem that parents create. At our farm we have an area where families can walk around and see everything.

“Every penny you spend at the supermarket affects what the farmer is going to grow.”

JIMMY'S BOOK: Jimmy has produced a book containing tasty recipes for all types of farm shop produce. A Taste of the Country costs £20 available from jimmydoherty.com or essexpigcompany.com

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The kids can enjoy the pigs and piglets and learn about their daily lives. They can then come inside to our butchers’ shop and look at a whole pig before being divided into different cuts. Some of them have a problem with being confronted with the reality but that’s fine, at least they understand the full story. There’s nothing worse than keeping things behind closed doors, that’s when all the problems start. One of your stated aims is to create a sustainable, educational environment for the local community. How exactly will you achieve this? People can come here and really take something away with them, be it information on farming and animal welfare/rearing or just a really great day out. We also hold a market where we invite in others who farm like us. What we are doing is shortening the food chain. There’s no middleman, people are coming directly to the producer, which is vital because you can have a say, and ask, “how is this done?” It’s great for us too because we discuss our thoughts with each other. I find that wonderful!

THINGS WE LIKE

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The ETHICAL Shopper Feature: Jack Woodcock Photography: The Creative Coop

With the World Wide Web getting bigger every day, there’s now a vast expanse of ethical and eco products for the home that can be yours with just a mere click of a button. Fair-trade salad bowl & servers | The shiny lacquer finish, available in a variety of vibrant colours, looks great against the exposed bamboo. Bowl, £39.35, servers, £13.95, at By Nature. T. 0845 456 7689. www.bynature.co.uk

Log maker | This ingenious machine recycles newspapers by turning them into dense bricks that will burn on the fire for up to an hour. £29.95, at The Green Shop. T. 01452 770629. www.greenshop.co.uk

Freeplay DAB radio | A perfect fusion of retro styling and new technology, this wind-up digital radio is great for enjoying the 420 digital stations now available. The power adaptor means you can charge while listening at home, ready for the garden, park, festival, boat... £79.95, at Ecodigital. T. 0845 004 5330. www.ecodigital.co.uk

A Taste of the Country | Jimmy Doherty’s new book full of mouth-watering recipe ideas for all the types of produce you can buy from your local farm shop. £20, at The Essex Pig Company. T. 0870 950 0210. www.essexpigcompany.com

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Kitchen Caddy | This easily affordable product makes home composting effortless and hygienic especially when combined with a compost-a-bag. Get one and get composting! £5.00, at Even Greener. T. 0845 658 5588. www.evengreener.com

Ecoballs and Dryerballs | These fantastic products offer an efficient, cost-effective, sustainable alternative to conventional washing. Reusable for over 1000 washes and containing no chemicals, the Ecoballs won’t damage your clothes or the environment. The Dryerballs reduce drying time and naturally soften fabric. Ecoballs, £34.99, Dryerballs, £9.99, at Ecozone. T. 0845 230 4200. www.ecozone.co.uk

Ecover | From washing-up liquid to toilet bleach the Ecover range has everything you need for keeping your home and your eco-conscience clean. From £1.35. T. 0800 169 2579. www.soorganic.com

Eco chopping board | Beautifully crafted in Australian Camphor Laurel timber harvested from sustainable resources in the hinterland of Byron Bay, The Eco chopping board has proven natural anti-bacterial properties for hygienic food preparation. £44.50, at Ecotopia. T. 01453 887547. www.ecotopia.co.uk

Organic cotton towels & crystal ball | The extra-thick weave of these towels means they’re not only sumptuously soft but super absorbent as well. The ingenious crystal ball gets rid of the chlorine in your bathwater, great for those with dry or sensitive skin. Towels, from £9.50, crystal ball, £39.95, at Natural Collection. T. 0870 331 3333. www.naturalcollection.com

S AV I N G AT H O M E

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A B C D E F G H

d ripping tap could waste as much as 90 litres a week.

rushing your teeth with the tap running wastes almost nine litres a minute.

ool water kept in the fridge means you won’t have to run the tap for ages to get a cold drink. o n’t use your washing machine until you have a full load which uses less water than two half loads.

Water FEATURE Feature: Thames Water Illustration: james@creative-coop.com

Everyone needs fresh water. We use it at home for drinking, cooking, bathing and cleaning. Farmers need it to grow food, and industry needs it to make the products we consume.

f there is too much water we have floods. If there is too little we have droughts or even famine. Fresh water is also essential for wildlife right across the globe. Indeed, all of life on earth has depended on water since the first single-celled organisms appeared 3.5 billion years ago. Rivers and wetlands are the biological engines of the planet. Although it’s a precious and finite resource, humans have

mismanaged fresh water for years. The consequences of continuing along the same path are alarming. Available data suggests that 20% to 35% of freshwater fish are vulnerable or endangered. If present trends in water consumption and management continue, two thirds of the world’s population could experience water shortages by 2025. Here are a few interesting water-related facts and helpful hints that will get you thinking.

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very time you boil an egg save the nutritous cooled water for houseplants.

it a water-saving device in your cistern and conserve up to three litres a flush. row your grass a little longer. It will stay greener than a closely mown lawn.

oeing stimulates the growth of plants, reduces water loss and removes those thirsty weeds.

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I J K L M

nstalling a water meter can save water and money by monitoring usage.

ust taking a five minute shower every day, instead of a deep bath will mean you only use one third of the water. ettles should be filled with just enough water for your needs, not to the brim, to reduce your fuel bills. ag your pipes to avoid bursts and leave heating on a low setting in cold weather to prevent pipes freezing. ulch for moisture in the garden. Adding a layer of tree bark, compost, coconut husks or even newspaper keeps the sun off the soil.

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P Q R S

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urchasing a water butt will help you to collect rainwater for garden use.

uestion your local garden centre about the water requirements of plants. Some thrive in drier conditions. eplacing a toilet cistern can save water. Toilets manufactured after 1993 use less water per flush. prinklers can be wasteful. It doesn’t take long for a sprinkler to soak your lawn and can use as much water in an hour as a family of four will use in a day!

rigger nozzles fitted to your hose pipes prevent wastage by only releasing water when activated. This can save up to 225 litres a week.

se the dirty water when cleaning a fish tank on your houseplants. It’s rich in nitrogen and phosphorus, which provides an excellent fertiliser.

ery water efficient washing machines and dishwashers are now manufactured. Machines with A ratings are the most economical.

W A A Z

ater your garden at the coolest part of the day to reduce evaporation.

eriscape means ‘to landscape for water conservation.’ The idea is to use plants that require less water. ou can reduce water usage by turning the hot tap down, rather than the cold tap up, if you require cooler water. ambia suffers from poverty related to water shortages – only 28% have access to clean water. Next time you waste it think of those less fortunate. Visit www.wateraid.org for info.

o extra watering is usually required for established trees and shrubs.

nce a week is all the watering your lawn needs. Over-watering can weaken your lawn by encouraging the roots to seek the surface.

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STEP BY STEP

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Bean There

DONE THAT Feature with: The Vegetarian Society

Beans and pulses get a hard time. However, much of their tasteless reputation is down to our lack of imagination.

here is a strong smell of anticaption in the air as we await the delicous, juicy crops that come with the early summer harvest. With Jimmy’s advice to eat a little less meat [along with the CIWF campaign in the last issue] we thought this time round we should offer an easy-to-make vegetarian recipe that gives you all the goodness your body could possibly crave from a succulant piece of meat. Bring out the bean! Pulses can offer a healthy alternative to meat. Rich in protein, they provide an excellent source of fibre which can also help your lower your blood cholesterol levels. “Yuk!” we hear you say? “Not for long,” is our reply! Simple to make, Falafel has distinct flavours that will soon have you singing the beans’ praises. This is a really great meal for entertaining. All you need to do is serve with a large bowl of crisp salad and warm pitta, then watch everyone dig in and create their own falafel masterpieces.

Boil the chickpeas in water until soft [1hr +]. Put a quarter into a blender with garlic, coriander, cumin and parsley. Liquidise gradually adding the rest.

Season with salt and transfer into a large bowl [refrigerate for later use if you wish]. Take a dessert spoon of mixture and shape into round, flattish croquettes.

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Fresh Falafel: 450g chickpeas soaked overnight 3 cloves garlic peeled and crushed 2 tsp coriander 2 tsp ground cumin 2 tbsp parsley Sea-salt to taste Broad Bean Houmous: 675g broad beans soaked overnight 1 small green chilli chopped 1 tsp paprika 1 tsp ground cumin 2 cloves garlic peeled and crushed 8 tbs olive oil Juice of half a lemon Salt and black pepper

Heat a small amount of oil in a frying pan and fry falafel in batches for two to three minutes or until golden brown all over. Drain and serve with salad, houmous and pitta.

Houmous – Boil broad beans in salted water until tender [10 mins]. Drain, blend with chilli, paprika, cumin, garlic and purée slowly adding oil and lemon juice.

DOWNSHIFTING

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The ALTERNATIVE Feature: Tracey Smith Photography: Anna Chelnokova

Fresh air, exercise, and good old-fashioned family time, surely this is a much better and less expensive way to achieve a modern, healthy and united home?

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e live in an age where families would rather sit in front of a television set than explore the great outdoors. With expensive gadgets and gizmos commonplace, this indoor couch potato lifestyle can quickly become a costly pastime – effecting both your health and purse. Convenient, fast-paced living has almost eradicated the pursuit of the good ‘old fashioned’ family outing, which these days also certainly beckons you to flex your plastic friend. In a good handful of countries, there’s a kickback occurring. For savvy folks in the UK, USA and Australia, to name just a few, there’s a slow-down revolution happening with people taking more time to consider the alternatives. For some, the joys of today’s toys, big cars, big holidays (along

with the big mortgages and big loans to pay for them) are not meeting the levels of contentment that was promised. Contemplative reflection sees lost years with families and loved ones, and the realisation that excessive hours spent chasing the money, might have been better invested, spending time with them instead. Jo Hampson, co-author of the downshifting guide Life Swap, points out, “One hour a day less commuting, reclaims 30 extra days a year,” – a sobering thought. If you sigh with uncomfortable guilt as this statement pricks your conscience, all is not lost. In fact, this is a great day for you; the one where it’s the pound coin that’s finally dropped... Here are three easy to organise, foodie activities that are sure not to break the bank.

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Easy IDEAS... Forage and Munch

Spring is in full flow and Mother Nature is giving up a few treasures already. Head for your local park or woods and see what you can find. Delicate elderflowers are delicious dipped in a light batter and flash fried in a little butter. Tender new dandelion leaves give salad an interesting splash of shape and colour and wild garlic is easy to spot. Mix it with butter and cheese to make yummy garlic bread.

Round the World Picnic “Spring is in full flow and Mother Nature is giving up a few treasures already.”

Ring friends or family you have been planning to see for ages and meet up at a local beauty spot for lunch. Everyone has to bring just one or two things, but enough for everyone to enjoy. Theme it Indian, Italian or Greek for an international, funky twist.

Pizza Passion

Change the way you look at preparing great, fresh food. This is messy and the best fun you can have in the kitchen with your clothes on. Create pizza! Bread bases are simple to make and a lot more exciting when you are kneading with friends or children. Make them to fill the entire shelf of your oven if you wish and use all your favourite ingredients. Try a sweet one too, with crème fraîche or purée as a base, add chunks of fresh fruit and cover with grated chocolate, coconut or almonds. There are certainly no rules, just enjoy making and eating it together.

COMPETITION

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Home PRIZES We are offering one lucky reader the chance to win one of everything shown our product review feature this issue (p08-p09). Exactly what do you win? The Log Maker - The Green Shop; Organic Towels and Crystal Ball Natural Collection; Freeplay Dab Radio - Ecodigital; A Taste of the Country Recipe Book - The Essex Pig Company; Kitchen Caddy - Even Greener; The Entire Ecover Product Range [Exc Laundry]; Ecoballs and Dryerballs - Ecozone; Eco Chopping Board - Ecotopia; A Salad Bowl with Servers - By Nature; See page 08-09 for product information.

Sustained Magazine Home Products Competition Answer the question, fill out your details and send this coupon to: SUSTAINED MAGAZINE, Victoria Chambers, St Runwald Street, Colchester, Essex CO1 1HF Simply answer the following question: According to our A-Z of water saving tips what percentage of the Zambian population have access to fresh water?

Mr Mrs Miss Other ........................................................ First Name ................................... Surname .................................. Address .......................................................................................... ........................................................................................................ ................................................. Postcode ................................... DOB (dd/mm/yy) ............................................................................ Telephone Number ........................................................................ Email .............................................................................................

Terms and Conditions of Entry: The Competition is open to anyone over the age of 18, one entry per household only, No Entries accepted from anyone connected to any of the companies involved. Responsibility will not be accepted for any entries lost or delayed. No cash alternative. The winner will be the first correct entry drawn at random after the closing date of July 31st 2006 and will be notified shortly afterwards. Sustained or Afro Joe cannot be held responsible in the event a company supplying any prize cannot honour its obligation, for whatever reason

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S AV I N G AT H O M E

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Saving ENERGY Feature: James Usher Illustration: MS Architects

The government needs to give the UK tighter laws for efficiency in the home. But, until then, today is as good a time as any to make a commitment in improving our own performance.

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e are coming under increasing pressure to look at our home’s efficiency. With legislation not going far enough, it has been left with us to ensure our homes exceed the requirements that prevent us wasting energy. A huge amount of us say that we want to live greener lives, but never seem to get round to it. With so many organisations giving us different advice on how we can decrease our ‘carbon footprint’ (the measurement of our carbon pollution), it can quickly become difficult to know which information to take. As a result, many of us have been

07 left with an apathetic, “I’ll do it tomorrow,” attitude. No one is suggesting that we all go out and spend vast amounts of our hard-earned cash on huge wind turbines to put at the end of the garden... not yet anyway. Through small and simple lifestyle changes it’s shocking to discover how much energy can be saved. This article provides ten tips to remove any excuses you have found for not getting started on your new greener way of living. Plus, there is always the added bonus that you can begin saving money right away!

USEFUL CONTACTS Energy Saving Trust 020 7243 8197 | est.org.uk g The Carbon Trust 0800 085 2005 | thecarbontrust.co.uk g Green Electricity Marketplace 0117 980 9441 | greenelectricity.org g

Energy Watch 0845 906 0708 | energywatch.org.uk g Centre for Alternative Technology 01654 705950 | cat.org.uk g Clear Skies 0870 243 0930 | clear-skies.org g

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0011

Old or poorly maintained appliances cost you money. Although it may seem a huge investment to buy new A rated models, it will end up reducing bills sooner than you think.

Only use the products you really need – turn everything off and unplug when finished with. Some will use around 40% to 70% of the energy when left on standby mode.

03 02

Try turning your heating thermostat down by 1°C. You will probably hardly notice the difference and it will save about £10 a year.

04 03

Keep your furniture away from radiators. The foam in an upholstered chair is a very effective heat insulator.

05 04

W hen cooking, choose the right size pan for the food and the hob. Cut food into smaller pieces and put lids on pans as the food will then be ready much quicker.

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Regularly defrost your freezer and try to keep it packed full (even if this is with scrunched up paper!) to avoid wasting energy. You should also check the seals on your fridge/ freezer to ensure no warm air is getting in.

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05 02 04 06

07 06 08 07

C lose your curtains or blinds at dusk to stop heat escaping through the windows.

On ly boil as much water as you need (but remember to cover the elements if you’re using an electric kettle).

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Switch your energy supplier to a one that uses a renewable or ‘green’ energy source.

Be c a use around 40% of heat loss in a typical home is through the walls and loft, it’s worth checking whether yours are insulated. Insulating your cavity walls and loft can dramatically reduce your utility bills.

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GROW YOUR OWN

Top TIPS.... 01. Avoid letting one material dominate

the heap – combine with other compostable matter for a better result.

Dirty WORK

02. C hop or shred woody material and leaves before they are added.

Feature: Royal Horticultural Society Photography: istock

03. Avoid composting diseased plants,

perennial weeds, and seed heads containing mature seeds.

Composting garden and kitchen waste is a good sustainability measure for the environment as it reduces the amount taken to landfill sites.

n addition, it provides the gardener with a free, environmentally-friendly source of organic matter, which can improve soil quality and structure. Well made garden compost is also an excellent all-round mulch material. So, with the potential threat of drought and hose pipe bans in summer, adding organic matter into the soil is particularly advisable. It will help plants cope with dry conditions and combat the need for unsustainable water use. How to compost... Composting is a process where organic matter is decomposed by naturally occurring micro-organisms. You can start an open heap on a patch of earth and the waste will eventually compost. However, most people use some kind of compost bin as it insulates the waste and stops it being blown around the garden. Many bins also have lids to keep rain out and give easy access for turning and emptying.

Guy Barter, Head of RHS Advisory Services, says, “It’s all in the mix when it comes to good compost. Aim for between 25% and 50% soft, green, nitrogen-rich materials, such as grass clippings and vegetable waste. Then, make up the remainder from woody, carbon-rich materials, such as prunings, wood chippings and dead leaves.” Rebecca Matthews-Joyce, the RHS Principal Environmental Policy Advisor commented, “Many people believe you need lots of space for a bin and a large garden to make composting worthwhile. However, you can create compost in virtually any container, big or small, and it’s so beneficial for the environment. It’s a great example of sustainable gardening, whatever level you practice – at the extreme end of the scale you could have a wormery on a balcony to compost green kitchen waste. The resulting compost can then be used in pots and containers on the terrace.” So go on ... have a go!

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04. Avoid composting meat or fish scraps, cooked food or carnivorous pet waste.

05. Don’t add grass cuttings recently treated with weedkiller.

“Many believe you need lots of space and a large garden to make composting worthwhile.”

06.

Turn periodically to introduce air – every three months is ideal.

07.

Your compost is matured and ready to use when dark brown, with a crumbly soil-like texture and a smell resembling damp woodland. Some remaining twigs and other woody bits don’t matter.

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If your heap is predominantly brown material then adding a high nitrogen activator, such as pelleted poultry manure may speed up the process.

09. Membership The RHS is for everyone with an interest in gardening. For details call 0845 130 4646 or visit www.rhs.org.uk

If you have mainly green material, then adding high carbon items such as straw, leaves or shredded woodchip will help air enter the mix and improve composting.

10. Aim for a bin that is at least 1m3 in size and is sturdy with a lid to keep out rain. It must be easy to fill and empty. If you would like further information about composting please visit www.rhs.org.uk/ advice/profiles0903/compost_heap.asp

SUBSCRIPTION OFFER

small change - big difference

FREE! THE BRAND NEW ECO KETTLE

Always boiling too much water in the kettle? Forget to heat just the amount you need? Well worry no more, as we have Eco Kettles to give away to five lucky subscribers** If saving energy is top of your list but breaking bad habits can be a chore then this simple-to-use product is a must. Each one has a special feature that allows the user to fill it to the maximum, but then boil one to eight cups according to their requirements, with a secondary reservoir system. As we combat global warming DEFRA have said how important this is with the following statement, “If everyone boiled only the water they needed to make a cup of tea instead of filling the kettle every time, we could save enough electricity to run practically all the street lighting in the UK.” You can ensure you get your hands on this great invention by visiting www.ecokettle.com or call the ECO Kettle helpline on 01273 495888 for more information and details of stockists.

£2

For subscriptions telephone 01206 574147 **Five subscribers will be selected at random.

every issue delievered to your door for

Limited copies of our full 32-page magazine will be distributed for free, so to avoid disappointment subscribe now! Six issues just £12 (*£2 each)

CLEANING UP

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UNDER the SINK Feature: Julia King Photography: Digital Arsenal

We’ve become a nation obsessed with clean, germ-free environments and those products that promise to obliterate every type of household bacteria. But at what cost?

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nce upon a time, cleaning products would take up just a small shelf in our local grocers. Now supermarkets boast aisle upon aisle of brightly coloured, over packaged offerings, promising us a better life in half the time. But at what price? Not to our pocket but to the planet. Just the manufacture and transportation of such products alone has a negative environmental impact, and that’s before we even flush them away into our waterways. How many cleaning goods do we really need? Surely not something specialised for every surface in the home? Water, with perhaps a little well chosen natural product and a measure of elbow grease, can be just as effective. What’s in them? Well the list is endless and the possible dangers are mind-blowing. Toxicity is described in terms of cancer-causing carcinogens and neurotoxins which damage the

nervous and reproductive systems causing infertility and birth defects. Chemicals in detergents can also kill good bacteria which are necessary for decomposing sewerage. These are all present in our homes. Although products may claim to be biodegradable, they can take a long time to degrade into harmless substances – and some never do. Instead they can remain in the environment, sometimes entering our food chains and passing back down to us. Try it today: I write this after cleaning my kitchen floor twice in succession. As a mother, it’s easy to get obsessed with hygiene, especially when there’s illness in the house. I’m not perfect; I can only try and be ‘green’. But that is the point. We all have our ‘Monica’ [from Friends] moments, but we need to think about how our living habits impact the environment.

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“We need to think about how our living habits impact the environment.”

The only thing we need to clean up is our ecological footprint. Here are inspiring ways to get your house in order by going back to basics.

Be brave; stop cleaning so much. It’s better for the environment and may help us build up a stronger immunity to germs.

Try managing with fewer and less toxic cleaning products. Test out the ‘store cupboard’ cleaners and see if your home is any less desirable.

Use an old cloth or T-shirt for polishing and cleaning instead of those nasty, wasteful, disposable products.

A home-made alternative to those toxic air fresheners: Mix 1 tsp baking soda, 1 tbsp white vinegar and 2 cups of water. Pour in a spray bottle and shake.

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Rather than washing outer clothes after one wear, just give them an air. They’ll last longer that way. Use wind and solar power to dry your clothes – peg washing outside on a line. It’s a relaxing way to spend ten minutes in the fresh air, and the dash to get them in when it starts to rain will do you good.

Run dishwashers and washing machines at full load, unless they specify that they have economy/half load settings. The ‘stain busting’ enzymes in biological powders are killed at high temperatures so experiment will lower temperatures and use a little less powder than recommended; the theory is that it’s the water/ wash action that is the main contributor to laundering, rather than that ‘magic’ powder.

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Think about packaging; would buying an economy size or concentrated formula be better? Check it is recyclable. Although most aerosol cans now contain ‘ozone-friendly’ propellants they still have a high ratio of packaging to contents and are not easy to recycle.

If you opt for commercial ‘environmentally-friendly’ products check that they live up to their ‘green’ credentials.

A LT E R N AT I V E S

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Clean SOLUTIONS Feature with: Clarissa Dickson Wright Photography: istock.com

Secretly sitting in our pantries are key ingredients for making traditional natural cleaning products. Why not try these simple solutions out today?

1. For stainless steel or aluminium, rub with rhubarb stalks or half a lemon to clean. For persistent marks, keep dipping the lemon in salt.

3. Glass surfaces can be maintained with an onion cut in half, then washed down with a solution of white wine or cider vinegar, then dried.

5. Fresh fruit and red wine stains may be lifted with salt. If stain remains after the salt is brushed off, dampen with boiling water and repeat. Milk is also good at drawing out stubborn marks.

6. Scatter tea-leaves on rugs and carpets then brush off to lift dust and grit. Itâ&#x20AC;&#x2122;s been known for school kitchen staff to do this before sweeping up.

Reader OFFER Every reader can get a 10% discount off Clarissaâ&#x20AC;&#x2122;s latest book, A Greener Life. Call Kyle Cathie Ltd on 020 7692 7215 quoting Sustained as your reference.

2. Oil and grease on fabric can be shifted by placing brown paper above and below the stain and press with a hot iron, or you can draw grease out with fine wood ash.

4. Before commercial cleaners appeared on the market, people washed their ovens frequently using a paste of salt and water or salt and vinegar if particularly greasy.

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G U E S T F E AT U R E

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Green HOUSES Feature: Jack Woodcock Photography: Knud Nielsen

In Britain, ever increasing numbers of people are attempting to live environmentally-aware lives. We should be proud; nowadays the organic, fair-trade and ethical products industries are big business, but does this extend to our homes? ith the power of our purses we have caused real change – pats on the back all around! However, though they are easy to acknowledge, our environmental responsibilities are far more difficult to understand. For a start – what does this word ‘environment’ actually mean? The earth? The rainforest? The back garden? The environments we dwell in from day-to-day certainly affect us. Nevertheless, it’s surprising to learn that you are at a greater risk of becoming overweight or obese if you live in an area with little or no green space. The world around us certainly changes the way we feel. A recent BBC survey analysing our

living habits seems to suggest that it also influences our fundamental attitude to life, an altogether more profound claim. If this is true why are campaigns for developing green spaces not focused on by the media? Tales of endangered animals, melting icecaps and carbon footprints hit the news frequently and though clearly of great importance have less direct impact upon our daily lives. Today, housing companies can build up to 40 homes on each hectare of undeveloped land. This change [the pre-1997 limit was 25] has gone by unchallenged, however the implications it has for the future are immense. Though these new guidelines do impose high standards of energy efficiency, we ask is this enough?

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“Why are campaigns for green spaces not focused on by the media?”

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“Only with the arrival of the ‘marketing suite’ are plants and grass are subtly added, a final suggestion that the buildings are now somehow part of a natural scene.” It’s often difficult to see through the glossy spin generously applied to the environmental benefits of new housing developments. Modern homes are certainly more energy efficient, however residential construction today follows an indistinctive unrelenting pattern. With the exception of a few protected trees, sites are completely cleared, recognisable by their fluorescent daubing. After this, the houses quickly take shape; foundations are gouged out, walls shoot up and a carpet of block paving is extensively laid. White vans full of plumbers, carpenters and electricians tear in and out of muddy car parks. Only with the arrival of the ‘marketing suite’ are plants and grass subtly added, a final suggestion that the buildings are now somehow part of a

natural scene. So, the house on a building site is now transformed into a home within a community? The simple fact of the matter is that supply of new homes is currently being outweighed by demand. This is not only because we are living longer. In Britain today more people are living alone than at any point in our country’s history. It’s arguable that this makes the provision of green communal spaces, often forgotten in the search for profit, even more essential. Perhaps it’s time we re-evaluated the meaning of establishing our own local communities. The cost of these new homes means developers can make huge year-on-year profits. As consumers, we have a right to demand that some of this is used to create imaginative, inspiring, inclusive community green spaces. The environment is not simply the reason we buy organic, separate our rubbish, or turn off lights as we leave a room, it’s the setting in where we live our lives which influences us immeasurably.

USEFUL CONTACTS Green Estate Agents 01308 455715 | greenmoves.com g Green Mortgages 0845 674 5566 | ecology.co.uk g Green Architects 0115 945 5787 | msarch.co.uk g

“Perhaps it’s time we re-evaluate the meaning of having our own community.”

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DA N D E L I O N AWA R D

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Living WATERS Feature: James Usher Photography: Peeter Viisimaa

With water shortages hitting the headlines, this issue we decided to expose the amazing work of Frank.

n an era where 120 children die every 15 minutes from easily preventable water related diseases, the UK’s complacency quickly becomes apparent. Our apathy has at times been worrying with our lack off education and interest in how water and global poverty are inextricably linked. Bringing these issues directly into the mainstream is Katie Harrison with her brainchild Frank - a not-for-profit organisation providing bottled water to festivals, shops and cafés throughout the UK. With a local supply of Devonshire spring water Frank has managed to quench the thirst of Great Britain while challenging it’s views. Every litre of Frank water sold can provide 200 litres of safe drinking water to their chosen projects all over the globe. This means the consumer can drink clean water while providing the same privilege to someone else less fortunate. Katie wanted to avoid just handing the money to someone else so they set out to take ownership of every project, working with smaller

organisations, ensuring the money is used effectively. Their first project was in a village called Kothepeta in India. Here, while working with Water Health International, they provided a sustainable, clean source of water for an entire village. Along with the water came the necessity to educate – in this case the money paid for the education of the whole community and the training and salary of three operators for the next ten years. Katie says, “People just didn’t realise how contaminated their water was. When you meet them and see how hard they work just to scrape by and how many children die because they don’t have clean water, you know it’s all worthwhile.” Katie estimates future projects should cost around £5000. They soon hope to be working on similar schemes in other villages across India as well as Ghana later next year. When asked what the future holds, the reply was simply, “Find more outlets and enable more people throughout the world to drink clean water.”

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“Soon, Frank hope to work in Ghana, again with Water Health International.” See our listings directory on page 30 for contact information.

USEFUL LISTINGS

......................................................................... a good brand guide

A brief guide to what brands are good for an ethical home.

Sustained

An energy company dedicated to changing the way electricity is made. T. 0800 0326 100 www.ecotricity.co.uk