In the spirit of the Olympics (which are super ecofriendly, by the way), Eric says our climate is currently behaving like an athlete on steroids.
World records are usually old and broken only marginally, centimer by centimer. But when athletes are on steroids, they can suddenly obliterate records. Same is happening right now with climate change, with extreme weather events breaking records by much larger margins.
Mr Davies, let me be clear. The world cannot afford for your company to symbolically try to get somewhere close to net zero by around 2050. We are way past these half-hearted pseudo-commitments.
A small impact action given the tone of this week’s newsletter, but we’re in the last days of Plastic-Free July, so let’s look at a way to reduce packaging.
Though I’ve reduced my dairy consumption as part of my approach to climate-friendly eating, I still eat yoghurt sometimes and my little boy loves it (he calls it “dadourt”)
Recently I started making my own yoghurt - it’s surprisingly easy and quick. I’m doing it to save on packaging - the alternative to plastic for yoghurt is glass but that’s very energy-intensive. It’s also cheaper to make my own.
The first time you make it, you use store-bought yoghurt and after that you can just use your own yoghurt to make the next batch.
What do you need?
Good quality organic milk - UHT doesn’t work
Good quality organic yoghurt - 2 tablespoons for 1L
The method is super simple:
Heat up the milk in a pot until it gets to that cappuccino-like texture.
Leave it to cool down until it’s warm not hot.
Mix the yoghurt & a little bit of the milk, pour the mix in the jar and add the rest of the milk
You leave it in a warm place at ~40° for 4-8 hours (inside the oven overnight after you turned it off, for example)
Here’s a nice illustration of the process by Brenna Quinlan, permaculture illustrator:
