April 7th, 2017

Period of adjustment: the case for reusable feminine hygiene products

by Katharine Blacklaws and Harriet Parke

 

Periods. As a society we struggle to talk about them, think about them and sometimes even to acknowledge they exist. Despite the fact that they are part of the human experience for half the population, cultural taboos nonetheless persist into the 21st century.

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February 12th, 2016

Why are we still talking about landfill bans?

by Harriet Parke

 

For anyone attempting to keep abreast of waste issues, it can seem like it’s impossible to escape calls for banning certain materials – or all materials – from landfill. As someone with both a professional and personal interest in food waste, it’s a recurring theme I’ve become acutely aware of because it’s so prevalent in that part of the waste world.

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January 24th, 2014

Difficult to digest: problems with the C&I food waste market

by Hattie Parke and Adam Baddeley

 

How well is the anaerobic digestion (AD) market developing in the UK? It’s a question that should concern not just investors and developers, but also policy makers and anyone else who wants to see more food waste treated higher up the waste hierarchy.

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October 25th, 2013

Cycle of exclusion: a multi-modal muddle

Sea_of_bikes_Bristol_TM_station_geograph.org.uk_984123

by Hattie Parke

 

Living in Bristol, you might think that the transport system has never been friendlier to cyclists. Arriving at Temple Meads railway station you are welcomed by row upon row of cycle racks. Admittedly they are a little rusty, but they’re under cover and right outside the British Transport Police Office, so it feels like a safe place to leave your bike when you jump on the train. There’s also a shiny new Brompton dock, so you can hire a folding bike to get about the city when you arrive at the station.

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May 13th, 2013

Put your money where the mouths are

FoodCycle Collection

by Hattie Parke

 

On Saturday evenings I cycle to my local Sainsbury’s, trailer in tow, and collect a stack of ‘Taste the Difference’  loaves, bagels, croissants, pastries and other baked goods that happen not to have sold that day and would otherwise end up in bin bags and never be eaten. This stuff isn’t ‘off’ – it’s been baked fresh that morning, but anything that’s unsold by evening is removed to be replaced with fresh goods the next day.

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