Podcasts about resources action programme

Dr Mark Sumner was one of ProGRESS's earliest guests, so his 2025 return to the podcast to talk about the latest developments in his career feels like a seal of approval.Mark talks about leaving Leeds University's School of Design at the end of the 2024 academic year in favour of a new role at WRAP, the Waste and Resources Action Programme.WRAP is a not-for profit, non-governmental organisation (NGO) and for 20 years it has been pushing for global environmental action and circular living.Read more and find extra links on the ProGRESS website show notes page hereListen to Mark's original Season 1 interview hereYou might also like to listen to:Nicki Black, fashion and creative director S2 E3Glen Burrows, photographer, disrupter, regenerative food entrepreneur S2 E5Beccy Dickson, co-founder of Branded Bio and eco-entrepreneur S3 E12About ProGRESS:Host Sandra Kessell invites guests to discuss their pro- Green, Ethical, Sustainable and Socially responsible careers, courses and activities and asks for real-world insights into the paths and decisions that led to them.Original content © Sandra Kessell Original music © Lyze KessellFollow ProGRESS on LinkedInInstagram: @progress_green_careers_podcastEmail us: hello [@] mypro-gress.co.uk Hosted on Acast. See acast.com/privacy for more information.

The Government is to order all farmed birds in England - including those kept in back yards – to be confined indoors to prevent the spread of bird flu. Green campaigners demand to know why the Government has missed the deadline of the 31st of October to publish its ‘nature recovery' targets. The Waste and Resources Action Programme, and WWF, are calling for more action to prevent food waste on farms. And how difficult is it to find housing in the remotest parts of Scotland? Presenter: Anna Hill Producer: Alun Beach Editor: Dimitri Houtart

What do you do with old stuff? That top you bought for a party three years ago, for example. You wore it once and it's been hanging in your wardrobe ever since. You could throw it away, but that seems wasteful – after all it's still perfectly usable. So, what to do? In the UK, we might take it to a charity shop.你用旧东西做什么？例如，你三年前为派对买的那件上衣。你穿过它一次，从那以后它就一直挂在你的衣橱里。你可以把它扔掉，但这似乎很浪费——毕竟它仍然完全可用。那么该怎么办？在英国，我们可能会把它带到慈善商店。The first charity shops appeared in Britain in the 19th Century. The Salvation Army, a UK charity, was one of the first to run a second-hand clothing shop to provide the impoverished and needy with affordable clothes. This was followed by charities such as the British Red Cross, who also relieved hardship and raised money for the war effort during World War Two. The modern form we know today was opened in 1947 by Oxfam.19世纪英国出现了第一家慈善商店。英国慈善机构救世军是最早开设二手服装店的机构之一，为贫困和有需要的人提供负担得起的衣服。紧随其后的是英国红十字会等慈善机构，他们也为二战期间的战争纾困并筹集资金。我们今天所知的现代形式是由乐施会于 1947 年开放的。These days, charity shops are a common sight with around 11,200 shops across the UK, according to the Charity Retail Association. During business hours any member of the public can donate their unwanted items to a charity shop – clothes, books, electronics, furniture. Most charity shops will take anything. These items are checked for wear and tear and if found still serviceable, priced up to be sold at a heavily discounted price.据慈善零售协会称，如今，慈善商店很常见，全英国约有 11,200 家商店。在工作时间，任何公众都可以将他们不需要的物品捐赠给慈善商店——衣服、书籍、电子产品、家具。大多数慈善商店会采取任何措施。检查这些物品的磨损情况，如果发现仍然可以使用，则定价以大幅折扣价出售。For many, this is a win-win situation. To the charity, it means a valuable source of revenue, which they can use to pursue their charitable aim. To the consumer, it provides the opportunity to buy, often extremely cheaply, items and clothes. Though previously owned, they are durable. To the donator, it declutters and may help to assuage consumer guilt. “You can make a pretty good case to yourself that you are doing good, because what you are doing is going towards a charitable cause [and] you are saving stuff from landfill,” Clare Press, fashion journalist and sustainable style advocate, tells the Guardian. Indeed, approximately £140 million worth of clothing alone goes into landfill each year, according to UK charity WRAP, the Waste and Resources Action Programme.对许多人来说，这是一个双赢的局面。对于慈善机构来说，这意味着一个宝贵的收入来源，他们可以用它来追求他们的慈善目标。对消费者来说，它提供了购买通常非常便宜的物品和衣服的机会。虽然以前拥有，但它们很耐用。对于捐赠者来说，它可以整理并可能有助于减轻消费者的内疚感。“你可以很好地证明自己做得很好，因为你所做的是为了慈善事业 [并且] 你正在从垃圾填埋场拯救东西，”时尚记者和可持续风格倡导者 Clare Press 告诉监护人。事实上，根据英国慈善机构 WRAP（废物和资源行动计划）的数据，每年仅价值 1.4 亿英镑的衣物就被送往垃圾填埋场。There are sometimes hidden treasures for the buyers, too. On more than one occasion a buyer has purchased something very cheaply, only to later discover its true value – such as a screen print bought for 99p and later found to be by English artist Ben Nicholson. It sold at auction for £4,200. So next time you need to rid yourself of something, spare a thought for the charity shop – after all, charity begins at home!有时买家也有隐藏的宝藏。不止一次，买家以非常便宜的价格购买了某样东西，但后来才发现它的真正价值——例如以 99 便士购买的丝网印刷品，后来发现是英国艺术家本·尼科尔森 (Ben Nicholson) 之手。它在拍卖会上以 4,200 英镑的价格售出。因此，下次您需要摆脱某些东西时，请考虑到慈善商店——毕竟，慈善始于家庭！词汇表throw away 扔掉wasteful 浪费的usable 能用的charity shop 慈善商店second-hand 二手的impoverished 贫困的needy 穷苦的，贫寒的relieve hardship 解困donate 捐出unwanted 不需要的，多余的wear and tear 磨损serviceable 可以使用的previously owned 二手的durable 耐用的declutter 清理（多余的物品）do good 做好事charitable cause 慈善事业sustainable 可持续的hidden treasure 隐藏的宝藏charity begins at home 好事从身边做起

词汇表ground 研磨成粉末的sprinkle 撒、洒（食物）bug 小虫子creepy-crawly 令人生厌的爬虫to hold the key to 是……的关键、掌控the search is on 已经开始寻找protein 蛋白质mineral （人体必需的）矿物质edible 可食用的superfood （对健康十分有益的）“超级食品”livestock 牲畜（包括牛、羊、鸡等）yuck （尤表示食物恶心的感叹词）呸pest （毁坏农作物的）害虫或动物palatable 可口的，合胃口的locust 蝗虫crunchy 酥脆的critter 生灵，生物year on year 与上一年同比to munch 大口地吃，津津有味地吃to normalise 使……正常化文稿:Feeling hungry? How about some worms with your spaghetti? Perhaps some ground cricket to sprinkle on your pizza? Or maybe just a good old bug burger?感觉饿了？你的意大利面上有一些蠕虫怎么样？也许一些蟋蟀可以洒在你的披萨上？或者也许只是一个很好的老虫汉堡？While the idea of eating insects disgusts many, don't be surprised if you find creepy-crawlies on your own plate before long.虽然吃昆虫的想法让很多人感到厌恶，但如果你很快在自己的盘子里发现了令人毛骨悚然的爬行动物，请不要感到惊讶。Why? Because insects could hold the key to the challenge of feeding the world's growing population. 为什么？因为昆虫可能是解决养活世界不断增长的人口挑战的关键。With the number of humans on the planet expected to reach 9 billion by 2050, the search is on for alternative sources of protein beyond the traditional meat and fish.预计到 2050 年，地球上的人口数量将达到 90 亿，人们正在寻找传统肉类和鱼类以外的替代蛋白质来源。Insects are not only high in protein, but also minerals and amino acids, according to Shami Radia, co-founder of Grub, a company which sells edible bugs. “Insects are the original superfood,” says Radia.销售食用昆虫的公司 Grub 的联合创始人沙米·拉迪亚 (Shami Radia) 表示，昆虫不仅富含蛋白质，还富含矿物质和氨基酸。 “昆虫是最初的超级食物，”Radia 说。Environmentally, insects produce less greenhouse gas, use less water and take up less farmland than conventional livestock farming, meaning they have a smaller impact on the planet.在环境方面，与传统的畜牧业相比，昆虫产生的温室气体更少，用水更少，占用的农田更少，这意味着它们对地球的影响更小。So if they're good for the environment and good for you, why aren't we eating insects? 所以，如果它们对环境有益，对你有益，我们为什么不吃昆虫呢？In fact, in many places we already are. It's estimated that two billion people around the world eat insects as part of their diet.事实上，在很多地方我们已经是。据估计，全世界有 20 亿人将昆虫作为他们饮食的一部分。 But most Western nations have not yet adopted the practice.但大多数西方国家尚未采用这种做法。It's the “yuck factor” that stops them from eating bugs, according to the Waste and Resources Action Programme. 根据废物和资源行动计划，这是阻止它们吃虫子的“恶心因素”。People in the West generally view insects as unclean and carriers of disease. They're seen as pests: they damage crops, destroy furniture and live in dirty places.西方人普遍认为昆虫是不洁的和疾病的携带者。它们被视为害虫：它们会破坏庄稼、破坏家具并生活在肮脏的地方。But perhaps attitudes are slowly shifting. Certain types of insects are becoming more palatable to consumers, such as locusts and grasshoppers. 但也许态度正在慢慢转变。某些类型的昆虫对消费者来说变得越来越可口，例如蝗虫和蚱蜢。Nick Cooper sells insects as food through his UK company Crunchy Critters, and has seen a sales growth rate of 25% year on year.Nick Cooper 通过他的英国公司 Crunchy Critters 销售昆虫作为食物，销售额同比增长 25%。 He believes young people are more open to eating insects.他认为年轻人更愿意吃昆虫。Shami Radia believes that munching bugs will one day become as popular as eating sushi. Shami Radia 相信，咀嚼虫子有朝一日会像吃寿司一样流行。"Behaviour can be changed," he says. "Prawns are ugly and taste delicious and there's no reason why eating insects can't be normalised."“行为是可以改变的，”他说。 “虾很丑，味道很好，吃昆虫没有理由不能正常化。”

Blue skies, clean air, birdsong, wild animals in town centres, falling back in love with gardens and open spaces - for a moment, the conversation in 2020 was that there are positives to public health lockdowns. Things we might want to keep. And in 2021, the libertarian-leaning, free-market driven, friend of industry UK Conservative government will be hosting one of the most important UN climate change conferences in history - at COP26. The United States are back on board. China say they are on board. And the UK can legitimately declare that it is halfway to reaching carbon net zero in 2050, with emissions down 51% from 1990 levels. But is it even remotely enough? Are there still people who don't get it? And should we be worried that when restrictions are all over for COVID-19, we'll have all forgotten how much better our environment was in such a short time? In this episode of the After Corona? series, we're looking at sustainability. Steve Creed is a Canadian sustainability expert, living in the UK a former director of the UK Waste & Resources Action Programme and now advising on circular economy mechanisms and community land trust development. Robert Jones-Mantle has been involved in running the Magpie recycling co-operative in Brighton for over 25 years, launching one the UK's first ever kerbside recycling collection services in 1996. Leo Barasi is a writer, TV and radio broadcaster, climate change consultant, an expert on public opinion around sustainability and author of the 2017 book 'The Climate Majority: From Apathy to Action'. Ben Miller is co-founder of Latitude Social Design, an agency using cognitive diversity, design thinking and problem-solving to enable people from across society and business to have a shared approach to tackling big challenges. We asked the same seven questions of these four special contributors, who are all giving personal testimony about their pandemic experiences and what it has meant for their professional mission. ---- Useful links: https://magpie.coop/ https://ethicalshop.org/the-climate-majority-by-leo-barasi-8360.html https://podcasts.apple.com/pa/podcast/making-eh-happen/id1554340195?l=en https://latitudesocialdesign.com/ --- For more information on how you can get involved with The Possibility Club – an inclusive community of professionals working out what's next, have a look here > www.thepossibilityclub.org You can also receive Finding Chances, a free weekly letter from Richard Freeman, looking behind-the-scenes at business, culture, community and education by signing-up at www.findingchances.substack.com/ We'd love to know what you think of this podcast. Please review and share your responses to this podcast on your favourite podcast platform. This is an always possible podcast. The interviewer was Richard Freeman for always possible and the producer was Chris Thorpe-Tracey for Lo Fi Arts.

Experts and practitioners agree that simply improving upon today's take-make-waste linear business models will not ensure the apparel industry can operate within the planet's ecological boundaries. Instead, a new circular economy is needed and thus new circular business models. Circular business models, like resale and rental, are not actually new. But up until a few years ago, models like these were marginal, primarily employed by second hand stores and charity shops. How things have changed! Today, nearly every major brand has a circularity department working to develop and test these circular models as a means to increase their market share, profitability and sustainability performance. So is this the radical breakthrough we have all been waiting for? And will these models, if scaled, deliver the environmental and social benefits advocates are promoting? To get updated, Michael invited three industry pioneers - Gwen Cunningham, Lead of Circle Economy's Textiles Programme and Switching Gear Project, Jeff Denby, co-founder of The Renewal Workshop, and Sam Gillick-Daniels from WRAP (The Waste and Resources Action Programme) - to weigh in. If you are interested in getting updated on the current state of circular apparel business models and the challenges and opportunities facing them, this episode is for you. This podcast is supported by the Laudes Foundation, The Rylander Foundation, and TENCEL™. It is produced in collaboration with Ecotextile News.

In this episode we speak with Chef Shane Jordan, a plant-based chef and environmental practitioner from the UK specializing in creating meals from surplus food and promoting ways to reduce food waste. Chef Jordan has been described as a “pioneer” for his imaginative use of food waste in restaurants and has written a cookery book entitled “Food Waste Philosophy” detailing his alternative approach. Promoting sustainability outside the kitchen, he has partnered with a host of UK waste initiatives, including Vegfest UK, FoodCycle, Love Food, Hate Waste and Waste & Resources Action Programme. Discussion Points: •Environmental consequences of food waste •What the Food Waste Philosophy is •How we can reduce Food Waste •What Chef Jordan’s philosophy on cooking and creating is Social Media https://twitter.com/FoodwasteShane https://www.instagram.com/shane.jordan_foodwaste/ https://foodwastephilosophy.com/

In this episode we are joined by Dr. Richard Swannell of WRAP (Waste and Resources Action Programme) to discuss food waste. We talk about how we can reduce food waste by interpreting labeling and extending the life of a product. We also talk about the economic benefit of reducing food waste at home and for industries. Hosted by Yudong Rao, Elaine Qiu, and Professor David Just.

In this episode we are joined by Dr. Richard Swannell of WRAP (Waste and Resources Action Programme) to discuss food waste. We talk about how we can reduce food waste by interpreting labeling and extending the life of a product. We also talk about the economic benefit of reducing food waste at home and for industries. Hosted by Yudong Rao, Elaine Qiu, and Professor David Just.

INCPEN (The Industry Council for research on Packaging & the Environment) is expanding its Fresher for Longer campaign in conjunction with WRAP (Waste and Resources Action Programme) and Kent Waste Partnership among others.

INCPEN (The Industry Council for research on Packaging & the Environment) is expanding its Fresher for Longer campaign in conjunction with WRAP (Waste and Resources Action Programme) and Kent Waste Partnership among others.