Living green 16 posts
Small daily choices — packaging, waste, water — and what they add up to over a year.
Commuting in Saigon without a motorbike: try it for a week
Giving up the motorbike for a week sounds impractical in Saigon. But trying it shows which journeys can be replaced and which can't — and the cost fig
How much water a vegan meal uses, and where to cut it
Water in a kitchen isn't only what runs from the tap. Most of it is invisible — and so is the place where the most can be saved.
Arranging the fridge so vegetables last twice as long
Greens wilting after three days usually isn't the produce's fault — it's where they were put. A fridge has several temperature zones, and each vegetab
A reusable bottle versus plastic bottles: counting money and counting waste
Everyone knows a reusable bottle is better environmentally. Run the numbers, though, and the most convincing argument is money — and it pays back soon
Getting takeaway food without a single piece of plastic
One takeaway meal usually arrives with five or six single-use plastic items. Most can go, and the hard part isn't technique — it's how to tell the ven
Growing herbs on an apartment balcony: the three easiest
A Saigon apartment balcony has two harsh conditions beginners overlook. Knowing them first means picking the right plants instead of wasting three rou
Spent coffee grounds are worth keeping: five things to do with them
A small café throws out several kilos a day. At home it is less, but steady — and coffee grounds are that rare kitchen leftover: clean, nearly dry, an
Five places food gets wasted in a kitchen without anyone noticing
Most food thrown away is not spoiled. It was forgotten, trimmed away too generously, or binned because of a misread line on the packaging.
How many uses before a cotton tote pays off against a plastic bag
The number is far larger than people assume, and different studies produce wildly different figures. But that disagreement points to a very clear conc
Are paper straws actually better than plastic ones?
The answer is “it depends”, and where it depends is more interesting than the answer — because there is a third option that beats both and nobody ment
How to tell whether an eatery actually cares about the environment
The real signals of an eatery that takes the environment seriously — the ingredients, how waste is handled, and how an order is packed for delivery.
Teaching children not to waste food without turning dinner into a lecture
A child leaves half a loaf and the reminder slips out. It rarely works. Three things you can do at tonight's meal, without saying a word about waste.
Vegan banh mi and plant-based coffee in Ho Chi Minh City. Five shops open 24/7 including Sundays and holidays. Free delivery within 5km on orders from 500,000d.
Brand strategy by Ten Mien Dang Cap
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