File:Zerowaste 12 (5688443810).jpg

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English: Zerowaste
Français : Une possibilité de réduire quantitativement les déchets est dans certains cas d'utiliser de la vaisselle (voire des couverts) jetable et biodégradable, ici broyable et compostable avec d'éventuels résidus d'aliments, mais la démarche "zéro déchets" préfère réutiliser une vaisselle et des couverts facile à laver et à réutiliser et uniquement composter les résidus d'aliments, de manière à avoir une empreinte écologique encore plus légère et à faire l'économie d'avoir à régulièrement racheter et transporter de la vaisselle jetable. Il est parfois aussi possible - pour certains aliments - comme avec le "cornet de glace" d'avoir un contenant qui soit également comestible.
English: A possibility of reducing the quantity of waste in some cases is to use disposable and biodegradable crockery (or cutlery), here grindable and compostable with possible food residues, but the "zero waste" approach prefers to reuse a dish. and cutlery easy to wash and reuse and only compost food residues, so as to have an even lighter ecological footprint and save the expense of having to regularly buy and carry disposable crockery. It is also sometimes possible - for some foods - as with the "ice cream cone" to have a container that is also edible..
Deutsch: Eine Möglichkeit, die Abfallmenge zu reduzieren, besteht in einigen Fällen darin, wegwerfbares und biologisch abbaubares Geschirr (oder Besteck) zu verwenden, das hier mit möglichen Lebensmittelresten mahlbar und kompostierbar ist. Der Ansatz "Zero Waste" zieht es jedoch vor, ein Geschirr wiederzuverwenden. und Besteck einfach zu waschen und wiederzuverwenden und nur Speisereste zu kompostieren, um den ökologischen Fußabdruck noch leichter zu gestalten und die Kosten für den regelmäßigen Kauf und Transport von Einweggeschirr zu sparen. Manchmal ist es - für manche Lebensmittel - auch möglich, wie bei der "Eistüte" einen Behälter zu haben, der auch essbar ist.
Nederlands: Een mogelijkheid om de hoeveelheid afval in sommige gevallen te verminderen, is om wegwerpbaar en biologisch afbreekbaar servies (of bestek) te gebruiken, hier maalbaar en composteerbaar met mogelijke voedselresten, maar de "zero waste" -benadering geeft er de voorkeur aan om een gerecht opnieuw te gebruiken. en bestek gemakkelijk te wassen en opnieuw te gebruiken en alleen voedselresten te composteren, om een nog lichtere ecologische voetafdruk te hebben en de kosten te besparen van het regelmatig kopen en vervoeren van wegwerpservies. Het is soms ook mogelijk - voor sommige voedingsmiddelen - zoals bij de "ijshoorn" om een container te hebben die ook eetbaar is.
Date
Source Zerowaste 12
Author Fort Rucker

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This file is licensed under the Creative Commons Attribution 2.0 Generic license.
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This image was originally posted to Flickr by Fort Rucker at https://flickr.com/photos/58792031@N04/5688443810 (archive). It was reviewed on 25 June 2018 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-2.0.

25 June 2018

Public domain
This file is a work of a U.S. Army soldier or employee, taken or made as part of that person's official duties. As a work of the U.S. federal government, it is in the public domain in the United States.

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current22:19, 25 June 2018Thumbnail for version as of 22:19, 25 June 20182,859 × 1,899 (618 KB)Hiàn (alt) (talk | contribs)Transferred from Flickr via #flickr2commons

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