There is no "away"

Prints

It's a phrase I always grew up with: you throw rubbish and trash "away" and take what you don't need to "the dump" or "the tip." However, a comment in a nature documentary made me reevaluate:

"You can't throw anything away. There is no 'away'."

Unless we're throwing a leaf or some grass cuttings back on the lawn, it matters where what we've used ends up. It doesn't go away—it goes somewhere, and eventually, that somewhere will catch up with us.

This is why I think "the garbage dump" is better as "the Recycling centre." And we should try to only buy things that we make good use of. And we should try and repair when we can and, if possible, find another home for what we no longer need rather than "dump" it. And why we try to buy recycled products to give a market for those making them.

It can be hard work. It's easier and more fun to bring new, shiny things into my life than to find homes for older, less shiny things. But there is no "away." The effort will pay us back in the long run.

(I don't mean to get preachy about it, it's just the comment has stuck with me from the moment I heard it)

Also see: think cradle to cradle

Published 24 Mar 2024

A weekly sketch by email

Learn something new in a sketch each Sunday

Sketchplanations in a book! I think you'll love Big Ideas Little Pictures

Prefer to listen?
Try the podcast

Like Sketchplanations?
Support me on Patreon

Keep exploring

The magic of open-air kitchens for Asian street food shown calling out each aspect that makes it such an ingenious set up

The open-air kitchen

Detecting prostate cancer summary - how screening for prostate cancer has changed DRA, PSA blood test and MRI screening compared in the old way and new way

Detecting prostate cancer: old way, new way

While travelling in Southeast Asia, I was in awe of the open-air kitchens of street restaurants. Just by wheeling out a few carefully stocked trolleys and some prepared ingredients, one person was able to run a bustling street-side restaurant serving a score of customers delicious, fresh-cooked food each night. It's a remarkable feat of ingenuity and efficiency. Some of the attributes I noticed about the best ones: Menus with prices visible from a distance We made some of the decision about whether a place looked good as we approached a stand. A clear menu with large prices you can see as you walk up is a simple way to slow down the right customers before they've walked past. Fresh ingredients on display Seeing the fresh ingredients at the front of the stall builds trust in what you're about to eat and whets the appetite. Pre-chopped ingredients and giant rice cooker Having boxes of pre-chopped ingredients to throw in makes cooking super speedy, and as so many dishes were served with rice, a single giant rice cooker enabled preparing meals in moments. Trolleys on wheels and everything within reach Having everything on wheels allows quick and easy deployment and packing up, and a chef can adjust each unit to have everything in easy reach. The right kit A single high-powered gas stove with a large wok cooks nearly all the dishes Trolleys stacked with plates, bowls, cups and utensils A waste bin handles scraps and excess liquids A multi-use towel wipes surfaces and hands We had a delicious meal from an old lady in Vietnam who'd just carried her entire restaurant on a bamboo pole over her shoulder, with two large baskets at either end. The pole held everything necessary to cook, including several small stools to sit and eat on. It helps to have the right kind of weather. A warm and generally dry climate means you don't need to rent indoor space, heat it or cover it. This enables so much creativity with food, reducing prices and barriers to entry and increasing selection. Alas, I'm in the UK for this one. It also suits food that is quick and simple to cook, often using pre-prepared, flavourful sauces and fresh ingredients that cook quickly, as opposed to dishes that require long preparation, ovens, or simmering times. Thai and Vietnamese food, in general, lend themselves well to this. It's remarkable how these simple yet effective setups can spin up a restaurant at the side of the street, turning a few trolleys, some carefully chosen gear and a talented chef into a culinary treat. Also see: Hedgehog a mango Cut an onion into teeny pieces Deseed a pomegranate Open a coconut Arrange kitchen storage to minimise excess travel Learn kind words first The kitchen working triangle 3 miscellaneous cooking tips And all sorts of other food and drink sketches…While travelling in Southeast Asia, I was in awe of the open-air kitchens of street restaurants. Just by wheeling out a few carefully stocked trolleys and some prepared ingredients, one person was able to run a bustling street-side restaurant serving a score of customers delicious, fresh-cooked food each night. It's a remarkable feat of ingenuity and efficiency. Some of the attributes I noticed about the best ones: Menus with prices visible from a distance We made some of the decision about whether a place looked good as we approached a stand. A clear menu with large prices you can see as you walk up is a simple way to slow down the right customers before they've walked past. Fresh ingredients on display Seeing the fresh ingredients at the front of the stall builds trust in what you're about to eat and whets the appetite. Pre-chopped ingredients and giant rice cooker Having boxes of pre-chopped ingredients to throw in makes cooking super speedy, and as so many dishes were served with rice, a single giant rice cooker enabled preparing meals in moments. Trolleys on wheels and everything within reach Having everything on wheels allows quick and easy deployment and packing up, and a chef can adjust each unit to have everything in easy reach. The right kit A single high-powered gas stove with a large wok cooks nearly all the dishes Trolleys stacked with plates, bowls, cups and utensils A waste bin handles scraps and excess liquids A multi-use towel wipes surfaces and hands We had a delicious meal from an old lady in Vietnam who'd just carried her entire restaurant on a bamboo pole over her shoulder, with two large baskets at either end. The pole held everything necessary to cook, including several small stools to sit and eat on. It helps to have the right kind of weather. A warm and generally dry climate means you don't need to rent indoor space, heat it or cover it. This enables so much creativity with food, reducing prices and barriers to entry and increasing selection. Alas, I'm in the UK for this one. It also suits food that is quick and simple to cook, often using pre-prepared, flavourful sauces and fresh ingredients that cook quickly, as opposed to dishes that require long preparation, ovens, or simmering times. Thai and Vietnamese food, in general, lend themselves well to this. It's remarkable how these simple yet effective setups can spin up a restaurant at the side of the street, turning a few trolleys, some carefully chosen gear and a talented chef into a culinary treat. Also see: Hedgehog a mango Cut an onion into teeny pieces Deseed a pomegranate Open a coconut Arrange kitchen storage to minimise excess travel Learn kind words first The kitchen working triangle 3 miscellaneous cooking tips And all sorts of other food and drink sketches

Newer

RRandom

Older