Zero Waste, Napa Cabbage, Bell Pepper

20210604, #breakfastdiary 109, 14°C/mostly cloudy, 30min/exercise Split a napa cabbage in half and top with a dressing of chopped bell pepper mixed with olive oil (3), garlic (1), and Yondu (1). Bake for about 20 minutes in a 180°C oven. In one year, the number of tourists visiting Barcelona reached 32 million — twenty times the city's actual resident population. Venice, which can house about 150,000 residents, sees 24 million tourists a year, while only 5,300 residents remain. (Reporter Ahn Sun-hee, Travel Has to Change Now) I think about #zerowaste a lot in everyday life. Unfortunately, it often stays just a thought. I'll be mid-thought about cutting my daily carbon footprint and then figure, well, one flight undoes all of that anyway, and end up reaching for disposables regardless. In fact, a single flight from Sweden to Austria produces about 4 tons of carbon emissions, easily blowing past the 2.5-ton annual per-person carbon allowance. It's gotten to the point that Swedish even coined the word “flygskam” (literally, “flight shame”). How can the travel industry, said to account for 8 to 12 percent of global carbon emissions, ever coexist with zero waste?