Going Green

   Oddly enough, the overriding sensation I got looking at the earth was, my god,
   that little thing is so fragile out there. ~ Mike Collins, Astronaut, Apollo 11

For a Healthy World and a Healthy Life...
Besides being delicious, surprise! We had a sharp reduction in garbage when we switched to a plant-based diet. Slowly, we realized that the garbage can we set out once a week was always nearly empty. We’ve composted food scraps for years. Now, without being aware of it, we only have recyclables. 

This single action — switching from meat and dairy to only plant-based food — is the most important change we’ve made to shrink our carbon footprint. It gives us a tremendous sense of empowerment that we can contribute to making our world a better place. 

Now we're exploring ways to reduce our recyclables to near 0.

1. Eliminate Paper Napkins 
Cloth Napkins
    Criteria: Plant-based fabric, easy to launder, never need ironing, inexpensive

Since my favorite paper dinner napkins measure 16 inch square, after washing the fabric - to shrink the cotton - I plan to cut each napkin 17 inches square. This allows for 1/2 inch seam allowance all around the napkin. Okie doke...this means I need fabric that measures at least 17 inches...rounded off...that's 1/2 yard.

The remnant bin at a favorite fabric store offers an array of terrific fabric options. I'm using 100% cotton, ivory in color, and printed with various teeny floral/plant patterns in white. 

Rolled into a bundle and labeled with fabric content and size - double check that your choices measure at least 1/2 yard/18 inches - these remnants sell for 50% off. (Don't you love something better if you've gotten a bargain?)

Here's a terrific napkin sewing video tutorial by Professor Pincushion: How to sew a fabric napkin with mitered corners

Oh wow, the napkins turned out really great!

100% cotton napkins, home sewn. Laundered napkins
are rolled in a sweet grass basket, handmade by Eloise 
and purchased in a Charleston, SC market! 
                                                    ~ VeggieBound.org

No comments:

Post a Comment