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BY MATTHEW KING
Mattew King tells the story of the social enterprise Baembu, a producer of apparel in ethical and sustainable way in allignment with the slow fashion and minimal branding concept. The company is organizing social media events to educate consumers to make a conscious choice in everything they do and ask themselves what change they can make, no matter how big or small.
BY ALAN TOMLINS
@ VOL 24
ON MAY 25, 2016
Coffee is "the third most traded thing on the planet, and it's nearly all hand-picked."
In Coffee Culture from PechaKucha Night Brighton Vol. 24, Founder and Head Roaster of independent coffee company Small Batch, Alan Tomlins takes us on journey around the world tracking how coffee is grown and produced. With stunning photograhs from Africa, Asia and the Americas, this PechaKucha is full of facts that all coffee lovers should know. Alan also gives insight in to how coffee is crucial to different cultures and communities. A champion of ethical production, he shows off the people behind your morning coffee.
This was "PechaKucha of the Day" on Tuesday, August 30th, 2016.
She Who Makes
BY APRIL MANDRONA
@ VOL 21
ON SEP 24, 2016
April Mandrona is a new assistant professor in the Division of Art History & Critical Studies. Her research interests cut across several disciplines including Art Education, Gender Studies, and Children's Geographies. Her current work focuses on the development of ethical approaches to supporting the creative activities of young people.
What is Taxidermy?
BY JAZMINE MILES-LONG
@ VOL 4
ON SEP 27, 2016
“To me, taxidermy it is a delicate craft that involves many skills.”
In "What is Taxidermy?" from PechaKucha Night Bexhill-on Sea Vol.4, Jazmine Miles-Long makes us question, what is taxidermy? Jazmine intends to challenge peoples preconceptions, talking about her ethical practice and how each stage is managed with delicacy and respect.
The ethics and the enjoyment of eating plants
BY ALEX DAVIES
@ VOL 29
ON OCT 24, 2016
Chef Alex Davies has always been passionate about ethical food locally sourced. The recently converted vegetarian wants to showcase and encourage the eating of plants, as a way to enjoy food from the earth and to lessen the impact on our planet. In this talk Alex shares some of his learnings from working in food production, from farm to table.
Backyard Farms and Ethical Groceries
Be inspired by the the work of Ben Sirl and Renae who are champions of urban agriculture and ethical grocery and have set up a small ethical grocery store in Palmwoods on the hinterland of the Sunshine Coast (Australia). For the past 4 years they have been running their ‘Backyard Farms Project’. Coming from a previous life working in broad acre agriculture industry and high density urbanised areas, Ben was witness to the destruction of our rural lands and rise of urban environments. Through the Backyard Farms Project, he and Renae encourage urban agriculture through inviting customers to bring in high quality excess produce in exchange for other grocery items. Ben feels a sense of urgency and responsibility to share their experiences in the hope it may seed change for other communities as well.