PATA | Contact

All posts tagged environmental impact

Inside One Designer’s Plan to Make Brand Logos More Eco-Friendly

Categories: Climate, Marketing, Recommended Reading
Comments Off on Inside One Designer’s Plan to Make Brand Logos More Eco-Friendly

            Credit: Adweek

 

Ecobranding uses less ink without compromising the design.

 

Corporate logos are reproduced millions and billions of times, which means even the smallest logo tweaks can significantly change the amount of ink used. Now, one French designer has hatched an idea for a service to help redesign brand logos—indeed, the who brand-deployment process—to be more environmentally (and economically) friendly.

Sylvain Boyer, a creative director at Interbrand Paris, tells Adweek that he dreamed up the idea for a project called Ecobranding way back in 2013, when he was designing a multicolored birth announcement card for his first daughter.

“When a designer designs a logo for a major brand, this logo will be reproduced millions or billions of times, and all this has an ecological and economical impact.”

 

Read the full article here. 

 

By Tim Nudd for Adweek. 

 

Share

Credit: Shutterstock

 

Eating sustainably is essential if we are to preserve our planet. Here are five tips about to make a difference.

 

  • Choose local and organic food

 

Try to buy locally-grown food as this has multiple benefits such as fewer greenhouse gas emissions from transporting and refrigerating the food and the preservation of jobs in the local community. There is, thankfully, already an increase in the consumption of local products,

 

Try also to purchase organic foods – grown without artificial pesticides and fertilisers. These foodstuffs are healthier and have less impact upon the environment.

 

  • Choose more plant-based foods

 

Reducing the volume of meat consumption has a significantly beneficial effect upon the environment. Pesticides may be used for meat production and valuable resources are needed to raise livestock such as cattle, pigs and chickens. For example, it is estimated that 16,000 litres of water are needed to produce 1kg of beef. If a family of four skips eating beef once a week it has the same beneficial effect upon the environment as not using a petrol or diesel car for three months. Click here for some healthy vegan recipes.

 

  • Choose seasonal foods

 

Eating seasonal foods means that there is a smaller chance the food has not been grown in artificial conditions nor transported from the other side of the world. Choosing to eat seasonal foods also brings variation to your diet as well that all-important fresh flavour.

 

  • Grow it yourself

 

If you have a garden, big or small, find some space to grow vegetables. It’s fun; it makes you appreciate your food, and it also contributes towards our goal of achieving a healthier, more sustainable world.

 

  • Get inspired and Inspire others

 

Talk to other food lovers who wish to be more environmentally-conscious about where it comes from and how it is grown. Learn more from the producers selling products at your local farmers’ market. Share your new-found knowledge with family and friends. You may learn from each other. Here are some sustainable food documentaries that may also help to inspire you.

Share

Waste disposal is expensive – for your pocket and for our planet, our only home.

ed_DSC0499_lowAccording to Green Hotelier’s “Waste Management,” a hotel guest generates about 1kg (2lb) of waste per night, more than half of it in paper, plastic and cardboard. In addition to negative environmental impact, minimizing the amount of waste a business produces is important because waste has rising cost implications in both disposal and initial purchase, if the materials are not used. As described by Green Hotelier, in the UK, for example, landfilling costs are now £48 per tonne (1.1 tons) compared to £18 a tonne in 2005.

Tourism operators generate a range of different wastes. The size and type of operation will influence how much waste is produced. The location of the tourism operation will also affect the impact its waste has on the surrounding community and environment. By considering the availability of possible reuse and recycling options, we help reduce waste to landfills.

Reducing the amount of waste is one of the simplest and most effective ways for tourism operators to both reduce their environmental impact and improve their bottom line. Here are some more resources to help you start:

×
Welcome
  • Name*full name
    0
  • Position*
    1
  • Organisation*
    2
  • Industry/Sector*
    3
  • Email*a valid email address
    4
  • PATA member?*
    Yes
    No
    5
  • Country*select your country
    6
  • 7

This project provides series of detailed assessments of tourism values and costs in localities adjacent to protected areas in Tasmania, Victoria and Western Australia. The project demonstrates a range of techniques for respectively measuring social, environmental and economic impacts of tourism activity.

by Michael Hughes, Tod Jones, Marg Deery, David Wood, Liz Fredline, Zachary Whitely, and Michael Lockwood

Download

80037 Cover

 

Share