A word used to describe a multitude of causes, outcomes and processes, is inextricably connected to the question of sustainability. With increasingly multinational business interests, and greater mobility across borders, the impact of our actions becomes dispersed and farther reaching than before. While we are becoming more aware of our consumption choices at home and more sustainable options are becoming available to us, less attention has been given to the impact we have on
places we visit when we take time off work across borders- how we affect the people, environment and local economies of our destinations and back home.
Schyst Resande (Fair Travel) is a network of organisations working together to raise awareness of- and responsibility for the economic, humanitarian, environmental and ethical impact of tourism. To find out more about who travel is good for and how your next trip can create fond memories for you and the locals, join us at FuturePerfect 2013 for a discussion with the people at Schyst Resande on Friday the 16th of August, at 13:30.
On the other end of this is traveling to live and work. According to the International Organisation for Migration, 1 in 33 people are looking for better employment opportunities across borders, and calling multiple locations home. An aspect of this, remittances, is the international transfer of money. So how does this double lifestyle influence the making of sustainable choices? Global Utmaning will be discussing small-scale banks that service this type of activity (among others) as well as explaining to us the opportunities associated with transnational living with a view to sustainability.
Catch this seminar on the 16th of August at 15:30, Futureperfect 2013, on Grinda island. Tickets available here
Remember when, as kids, we would swap stickers or marbles with our friends on the playground? Or hearing about the glass milk bottles that the milkman
would collect and deliver on doorsteps? What about taking your shoes to the cobbler or borrowing your neighbours cake-tin/lawnmower/car?
Too much stuff
The advancements of the 20th and 21st centuries have come at quite a
cost- it’s often easier and cheaper to purchase and consume in excess, rather than sharing, looking-after and re-useing what we already have, with dire consequences- landfills are overflowing, and the air, soil, and rivers are being polluted beyond repair.
StillSparkling is an initiative that offers a solution to the unnecessary pollution and waste caused by the production and use of plastic water bottles: water on tap- simple, yes, but also smart.
Sure, you say,
but some of the technological advancements have been great, look at connectivity! And yes, it’s true- Tom Strömberg and Cecilia Paulsson will be joining us on 15th of August to discuss a lifestyle choice, often referred to as collaborative consumption, that makes use of connectivity to share, distribute, and exchange the resources we have. Come and find out how you can minimise overconsumption, spending and landfills by getting more from buying less and buying locally.
What is in my water? 15:30 Thursday 15/08
Why consume locally? 13:30 Thursday 15/08
The value of a sure thing and the value of surpise
When I lived in London, I made it my business (within the limits of my waitress’ salary) to try different restaurants, cafes,
bakeries or markets whenever I had the day off. London is perfect for this. One of my favourites was Ottolenghi, where I would grab a croissant made in the traditional french method whenever I passed. Since I lived on the same street it happened almost everyday, unless I was late to my shift at the restaurant where I worked, which was situated on the same street, between my flat and Ottolenghi. Another great was Public House– butternut soup, wood pigeon salad and a cheese platter, accompanied by the bartenders recommendation of a cocktail while I waited, and a glass of wine with the food. If I ventured into Soho then coffee and sometimes breakfast would come from one of two places: Milkbar or Fernandez and Wells, St Annes Court. The people at Milkbar made coffee like it was nobody’s business, and served up a mean scrambled eggs on toast, fried up on a two-plate portable electric stove. Fernandez and Wells on St Annes court is tiny- the kick from their tripple ristretto however, is not. When I was peckish my coffee was ordered with a perfect pastis de nata. If it was breakfast I was after then a fresh white bun was toasted, while someone fried an egg and some strips of pancetta in what looked like a grilled sandwich machine- I have no words to describe how good it was, besides maybe toasted clouds served with a slice of heaven?
Back to reality, back to Stockholm
Now I’m a student, and I can’t afford to go around town collecting favourite eateries and cafes. But I do keep my eyes open for places that I’m going to try as soon as I join the legions of the employed. As is my habit, places near my work and home are the first on my list. Since this is Stockholm, my home has been about 5 or 6 different flats in
the last two years, so I’ll move on to work. On my way to Futureperfect Headquarters (i.e The Hub on Riddargatan) I pass two places that look seriously tempting- the one is a little cafe/bakery on Riddargatan and the other is small restaurant around the corner- Speceriet. Everytime I walk past Speceriet I see delicious looking food and people who appear to be having a really good time. I mentioned this to Gabriella (with whom I work at Futureperfect) and what do you know, the team behind Speceriet are going to be presenting a seminar at Futureperfect 2013! The two chefs, Jacob Holmström and Anton Bjuhr also run a concept restaurant- Gastrologik
and their work at Gastrologik will be the focus of the seminar.
What makes Gastrologik so interesting, besides the beautiful dishes, is that it is a restaurant without a menu, where what is being served depends entirely on what is available- supply, as opposed to what is expected- demand. A noteworthy development in the restaurant industry- one that demonstrates what can be achieved when adapting our current practices and beliefs to reflect a sustainable outlook. On Friday the 16th of August, these two michelin star-awarded chefs will first demonstrate this by preparing lunch at Grinda Wärdshus at 12:30, before going down to the lawn at 16:30, where they will discuss the thinking and process of their Gastro-logic.
Seriously, don’t. Get involved! We’re offering you a chance to help build a culture and community, connecting you to conversations
and people that will help you shape the type of future you want to see. Get your ticket to Futureperfect 2013 on Grinda island, it is going to be a very special 3 days made possible by energy, commitment and passion, with so much on offer: speakers who are at the forefront of their industry, a network of people who are active and engaged, memorable discussions, music and activities. Follow @_futurperfect on twitter and instagram and like FUTUREPERFECT on facebook for more info and updates on the event.
We invited them to join the Pro Dialogues which are interactive dialogues with world class experts, with a FutureLab of best practice
and collaborative solutions.