Ritz-Carlton Moving to “Green” Bottles

Ritz-Carlton Moving to “Green” Bottles

Ritz Carlton’s U.S. and Caribbean hotels (which account for 40 of the chain’s 73 hotels) will stop offering plastic water bottles and will switch to plant-based, biodegradable material for their hotel branded water bottles.  This move towards using an environmentally much friendlier material for water bottles is thought to be the first among hotel chains.

The new bottles are made totally from plants and being all natural can decompose in 30 days in a commercial composting facility.  Alternatively these “green” bottles can be reprocessed and 100 percent remade into new bottles.  The benefits are many including that making one new bottle uses half the fossil fuels of a traditional plastic water bottle, as well as 45 percent less energy, and generates 75 percent less greenhouse gases. The bottles hold water normally without fear they will decompose in front of you or while in the refrigerator.

Lest anyone think that this is largely an empty gesture, Ritz Carlton distributes five million 16 oz. water bottles per year, according to the Marriott owned brand. The positive environmental implications could increase dramatically if all Marriot hotels follow Ritz Carlton’s lead.

Other chains cannot dismiss switching to environmentally friendly water bottles based on cost concerns, since Marriott has announced that the new bottles will cost the same as the old water bottles. Ultimately, the cost of such bottles will likely be lowered as they become more common. As with many environmental advances, the initial cost is a reason for concern, but once they become the standard, many times the price comes down to equal or even lower than the item they replace.

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Store Garden Produce #4- How to Store Ripen Tomatoes-Freezing Fresh Tomatoes

Store Garden Produce #4- How to Store Ripen Tomatoes-Freezing Fresh Tomatoes

With winter months soon approaching, you will want to harvest your tomatoes, pumpkins and squash before the first frost appears. The following tips and techniques will help you all summer long but the following methods are for longer storage use so you will be able to enjoy your bounty for many months to come. Part 5 of this series will provide tips and techniques on preserving squash and storing pumpkins. This article is not inclusive and should be shared with Parts 1-10 of this series. (See Link Below)

How to Store Tomatoes: I would not recommend storing fresh tomatoes in the refrigerator. Besides creating a loss of flavor, the condensation that develops on the skins surface will speed up decomposition. Ripening tomatoes can be stored at no less than 50 F. (45 degree F is recommended for refrigerators.)

Tomatoes are very sensitive to frost.  When a light frost first appears, you will want to cover your plants with tarps or light blankets to prolong the harvest.  Keep in mind, however that when the colder weather starts permanently setting in, immediately harvest everything and ripen green tomatoes indoors.  Tomatoes can show some signs of red, but if picked too green, they may rot. An ideal temperature for storing green tomatoes and for fast ripening is at about 70 F.  You can delay ripening for up to a month if green tomatoes are kept in high humidity (75-85%) and near 50 F.  See part 2 of this series for additional information on hygrometers. Any temperatures below this and your tomatoes will taste bland or off flavor. Low humidity will also cause tomatoes to shrivel.  Refrigerators have low relative humidity levels as well as a recommend temperature setting of 45 F, not very ideal for tomato storage.

In order to provide adequate storage to ripen tomatoes, place a layer of tomatoes in a cardboard or wooden box and cover it with waxed paper. You want to use waxed paper in case some of the tomatoes should “pop” their skins and then ooze upon the tomatoes below, which will speed up decay. You can wrap tomatoes individually with newspaper for extra humidity control.  Add an additional layer of tomatoes and then more wax paper. Next, put a cover over the top to keep the light and moisture out. Remove any tomatoes as they ripen.

To speed up the tomato ripening process, place a banana or a couple of apples inside the box close to the tomatoes.  The fruit will emit ethylene gas which speeds up tomato ripening. Learn more about ethylene gas in Part 8 of this series.

Freezing Fresh Tomatoes:  If you have asked the question, “Can you freeze tomatoes?” the answer is yes, you can.  It is even possible to quickly freeze fresh tomatoes without blanching them first. You can freeze them with or without their skins.  They can be frozen raw or cooked, whole, sliced, chopped or pureed. You can freeze tomato juice, sauce or prepared in any recipe of your choosing.  Frozen tomatoes are best used in recipes that are cooked such as soups, sauces and stews as they become mushy when they are thawed. Tomatoes should be seasoned prior to cooking rather that before they are frozen.  Freezing tends to either strengthen or weaken seasonings such as herbs and spices, and onions or garlic.

To Freeze Tomatoes Whole, select the ones that are firm and ripe. Discard any spoiled tomatoes. Wash, then pat dry with a clean paper towel or cloth.  Next, cut away the stem then place the tomatoes on a flat cookie sheet and put them in the freezer. Once frozen, transfer them to thick freezer bags or other containers. When you are ready to use your frozen tomatoes, run the tomatoes under warm water. The skin will just slip off easily. If you prefer to freeze your tomatoes without the skins, blanch the tomatoes in boiling water for about a minute or until you see the skins split. Cool slightly in ice water to stop the cooking process, then peal the skins off and freeze them as mentioned above.  Stored in the freezer at about 0 degrees, your tomatoes will last for about 8 months.

Freezing Stewed Tomatoes:  If you would like to prepare stewed tomatoes to add to soups or stews, you will want to first place the washed tomatoes on a cookie sheet and place in the oven for about 3 minutes (depending upon your oven) or until you see the skins split. Next, core, peel and quarter the tomatoes. Add the tomatoes and optional spices such as oregano, garlic, onion, and pepper to a pan. Cover and simmer on low heat until tender for about 10-20 minutes, stirring frequently. Do not let the bottom scorch. Cool the tomatoes by placing the cooking pan in a sink or larger container of cold water, stirring often. Pack the cooled tomatoes into freezer containers, leaving a 1-inch gap for expansion. Seal tightly and freeze. I add my seasonings before I freeze stewed tomatoes since I prefer my stewed tomatoes strong in flavor.

Freeze Tomato Juice: Cut your washed tomatoes into quarters or eighths.  Place the tomatoes in a pan and heat rapidly to a boil; reduce the heat and simmer for about 5-10 minutes. Tomatoes are prone to scorching to watch them closely.  Cool the tomatoes.  Press the mixture through a sieve, cheesecloth or food mill to separate the pulp from the skin and seeds.  Pour the juice into containers, leaving a 1-inch gap for expansion.  If desired, you can add 1/2 tsp of salt for flavor to each quart of juice. Seal and freeze.

Make Sun Dried Tomatoes at Home: If you live in a climate with low humidity of less than 60% and daily consistent temperatures of at least 90F, you may just possibly be able to sun dry your own tomatoes at home. If not, I have provided instructions on drying tomatoes in the dehydrator below. Check out my site below as well for recipes using sun-dried tomatoes including storing sun dried tomatoes in olive oil.

To try your hand at making your own sun dried tomatoes, you will first need a clean wooden or plastic drying tray.  I use an old screen window to dry my tomatoes.  Do not use anything galvanized due to the acid within the tomatoes causing a chemical reaction. Place your washed, cored and sliced tomatoes about ½ to an inch apart with the cut side up.  Do not stack your trays, you will want plenty of airflow all the way around. Next, cover the tomatoes with a fine netting or cheesecloth to keep the bugs away.   The netting or cheesecloth must be raised above the trays so they do not touch the tomatoes themselves. Flip your tomatoes on the trays at least once a day for even drying.

After an initial drying period when the tomatoes are becoming tough, you are able to then sting your tomatoes on heavy thread to hang them to dry in the sun, sort of like using a cloths line. Make sure to place the netting or cheesecloth over the top and secure the bottom to stop any insect invasion.  If the temperature at night drops 20F below the daytime temperature, you will want to bring the tomatoes inside to place in a dry area at night, otherwise the tomatoes will reabsorb moisture again, which defeats your purpose.  It usually takes about a week to completely sun-dry tomatoes properly. Of course it all depends upon the air temperature and the size and type of the tomatoes you are drying.  Tomatoes are thoroughly dried when you can touch them and you do not see any juices. They should be “leathery” but not brittle.  If you have found that insects have invaded your tomatoes, place the tomatoes in the freezer for about 48 hours. Another way to stop the insect invasion is to place the dried tomatoes on a cookie sheet and heat them in an oven for about 30 minutes at 160F. Do not over dry the tomatoes. There is a fine line.

Drying Tomatoes in Dehydrator: Most electric dehydrators are equipped with a thermostat and a blower fan to maintain a consistent even temperature. If your dehydrator does not have a thermostat, you can place a cooking thermometer on a bottom tray.

Heat your dehydrator to 135-145 degree F. Place your washed, cored and sliced tomatoes on the trays, leaving about a 1-2 inch gap between them. You may need to turn your tomatoes over as well as rotate the trays during the drying process to maintain even drying. Dehydrating tomatoes usually takes about 10-16 hours, depending upon the thickness of the tomato slices and the dehydrator itself.  Towards the end of the drying cycle, watch the tomatoes for any signs of scorching. Remove individual tomatoes when they are finished.

Drying tomatoes in the oven is possible but because tomatoes can take up to 40 hours to adequately dry, I would not recommend it. Besides heating up the kitchen, it also causes the oven to be unavailable for other uses. If you do want to pursue this method of drying, place the tomato slices on wire racks on top of cookie sheets to catch any juices. Turn them often and place the temperature at about 150-degree F. Drying tomatoes in the microwave I would definitely not recommend. The microwave does not heat evenly, nor does it allow for air circulation. The microwave will actually cook the tomatoes rather than dry them…

After your tomatoes are completely dried…and I do mean completely, store them in thick plastic, zip lock bags, airtight jars or other suitable container. Pack the tomatoes tightly and squeeze out any excess air.  Store them in a cool dry place. You may even want to place an oxygen absorbent packet inside the container as described in part 3 of this series. Storing them this way will preserve the color, flavor, aroma and nutritional value for about a year. Storing the dried tomatoes in the freezer wrapped in plastic coated freezer paper will prolong shelf life even longer.

Re-hydrating dried tomatoes. You are able to re-hydrate dried tomatoes in a variety of ways.  You can add them directly to soups and stews or soak them in water, wine, bouillon or vegetable juice.  They usually re-hydrate within 1-2 hours.  If you soak them for more than 2 hours or overnight, you should refrigerate them. Using boiled liquid from your recipe will shorten the soaking time. The liquid can them be added back to your recipe since it contains lots of vitamins.

Tomato flakes and powers.  To produce flakes or powder from dried tomatoes, dry them beyond the “leathery” stage to a more brittle consistency.  Tomato flakes can be made by pounding the dehydrated tomatoes with a mallet or by crushing them with a rolling pin.  Powders are finer than flakes and you can make them using a food processor or blender.  Dried tomato flakes and powders can be added to soups, stews and other foods for color and flavoring.

Follow All 10 Parts of Kali’s Series On Storing Garden Produce Here!

 

Recipe–Sun Dried Tomatoes and Pasta Here!

 

Learn How to Start a Vegetable Garden & Grow Big Juicy Tomatoes-

2 Free Bonus Book Here!

 

Successful Gardening!

Kali S Winters

Kali S Winters is gardening enthusiast and author who spends much of her time teaching others how to setup and maintain beautiful, amazing gardens. Check out Kali’s latest book, “Holistic Herbs~A Beginners Guide to Herbal Gardening”! There you will find 12 free bonus books for your reading enjoyment. Discover more about Herbal Advantages

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Cooking With Truffles

Cooking With Truffles

Truffles are hypogenous (underground) mushrooms that resemble stones and vary in size from a marble to a large ball. Few truffles are poisonous. However only a small number of truffles are considered to be delicacies by people throughout the world. Most truffles do not break the surface of the oil and instead must rely on animals to eat them and distribute their spores in order to grow more of their kind. To attract animals, truffles developed scents that grow stronger as they mature. Truffles grow 3 to 12 inches usually outside the roots of trees such as the oak, chestnut, and hazelnut and do not grow beyond the range of the branches. Truffle hunters or truffle farmers use trained pigs or dogs to locate the truffles that may be underground and ready to be taken carefully out. Truffles are not easy to cultivate and although farmers and scientists have managed through the last thirty years to improve the ability to grow truffles there is still not a full guarantee of growth. Truffles can take six or more years to mature before it can be seen if truffles are growing or not. When truffles are ready to harvest the process is very methodical, slow, and labor intensive. These facts about truffles make them one of the most expensive delicacies in the world.

After truffles are methodically harvested, truffles should be placed in paper bags with appropriate markings on the bag to differentiate the varieties that were harvested. This is especially important for truffle hunters to do because an expert will be needed to ensure they are edible.

Truffles can last for several days in a paper bag placed in a refrigerator. One should not place truffles in a plastic container because the lack of air from a sealed container is bad for them. A second way to keep truffles is to place them in a jar then in the freezer where they can last for several months. A third way truffles can be preserved is to put them in oil. However, if there is no pasteurization the shelf life of truffles at room temperature will be limited. A fourth way to store truffles is to put them in rice, but all the flavor of the truffles will be absorbed by the rice. The ideal way to use truffles is to consume them as soon as possible as fresh as possible.

When truffles are used in cooking they are generally eaten raw or are very lightly cooked because the flavor compounds of the truffle are highly unpredictable. Here are a few guidelines for using truffles in dishes.

First: The truffle should not to be used with other foods with strong flavors and overwhelming aromas. The flavors can clash so it is better to use truffles to flavor bland foods like pasta, rice, and potatoes.

Second: Fat is good for the truffle. Fat helps bring out the full flavor of the truffle, which is why they are paired with butter, cheese, and oils.

Third: One should maximize the flavor of the truffle by shaving, slivering, or slicing it. Anything more and the diner will not get the most taste from the truffle.

Fourth: Save the peel from a truffle. Do not throw away because the peel can add flavor to other recipes including sauces.

Fifth: If one has preserved truffles, they will not have the same flavor so if the is wish to enhance before preservation use Truffle oil or Concentrato or a Truffle Paste.

Sixth: Fresh truffles should be used within 3 days of purchase. Preserved truffles have a long shelf life if left unopened in the jar but once opened consume within a week.

Seventh: When using any truffle in a recipe one should be aware of the flavor it has before putting it with any food. Either trying the truffle first yourself or read about it beforehand to make the best use a truffle in a recipe.

The truffle is a world prize to those who farm it for profit, to the truffle hunters, to the people in the world market who sell it, and finally to those who cook with it. The truffle, although not fully tamed, has dazzled appetites and continues to grow in stature. It may take a lot to get a truffle to grow and come to harvest but the taste, aroma, and pleasure the truffle can bring to the taste buds is well worth it.

I am an internet marketer. I have done http://www.thegourmettruffle.com to introduce the truffle to whose who may not know about it or who know very little about the truffle. It is a unique and interesting gourmet food with an appeal around the world.

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Easy to find, cheap, and no leftovers! Rather than buying plastic/acrylic beads at the craft store, buy a bag of rice! For as cheap as , you don’t have to make an extra stop, and you can save & eat what you don’t use! Thanks for watching!
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How To Give Your Refrigerator A Good Once A Month Cleaning

How To Give Your Refrigerator A Good Once A Month Cleaning

I must admit, cleaning out my refrigerator and giving it a good cleaning once a month is one of my least favorite household chores. However, if you get organized and get into a routine when doing it, it should become easier.

Cleaning Supplies Needed:

2 Buckets
Hot Water
Mild Hand washing Dish Soap
Clean Sponge
1 box of baking soda

The first thing you need to do is fill up your kitchen sink with warm soapy water and clean off your kitchen countertops. Remove all food and beverage items from your refrigerator and place on your countertop. Turn your appliance off . Remove racks, trays and drawers, place them into the sink to soak.

Fill up your clean bucket with semi-hot water and hand dishwashing soap. Using a clean sponge, wipe down the inside of your refrigerator, being careful to not slop water all over the place. If needed, use a plastic scouring pad to remove any stuck on food debris. Using a clean wet sponge or damp cloth, go over the inside of your refrigerator with plain water, just to rinse any remaining soap. Once you are done scrubbing the inside, take a clean cotton towel and dry it out.

Your next stop is to scrub down your racks, trays and drawers that have been soaking in the sink. Use a plastic scouring pad if needed to remove stubborn food debris. Rinse with clean water and set aside to air dry.

Fill up your bucket again with hot soapy water and scrub down the outside of your refrigerator…don’t forget to get the top. Take a clean damp sponge over it to rinse any soap that you left behind and dry with a clean cotton towel.

Place your racks, trays and drawers back inside your refrigerator. Turn the power back on. Take a clean and wet dishcloth and wipe down any containers or jars that might have sticky food debris on them. You want to really check out those sticky condiment bottles and jars. Place all your food and beverage items back into your refrigerator.

Now that it’s all clean, partially open a fresh box of baking soda and place inside on your middle rack, this will help to keep odors to the minimum.

I personally like to give my refrigerator an overall inside and out cleaning once a month. If you have a large family, you might have to do it more often. If you find that you need something stronger than just hot soapy water, I recommend a mixture of vinegar and water (1 cup of white vinegar mixed with 1 1/2 gallons of water.)

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

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JUICERS.life-regenerator.com *CLICK HERE 4 RECIPE! http GREEN JUICE RECIPE lovingly DEDICATED to FRAN from her son STEVE—Fran, Steve loves you & thanks you for being a great Mom! *SHOP SHOP.life-regenerator.com *JUICERS http *JUICE JARS JARS.life-regenerator.com *VEGGIE WASH http *SHOP in our amazon store SHOP.life-regenerator.com *AMAZON direct shopping http *GIFT us GIFT.life-regenerator.com *FACEBOOK me http ❤ The DRINK your SALAD! JUICING RECIPE ❤ YIELD = 1 to 1 ½ JARS 1 JAR of JUICE = = ¼ gal. = 1 qt. = 32 oz = = 946 ml = 0.95 l JUICEJARS! JARS.life-regenerator.com * I ngredients * — Always SCRUB & WASH PRODUCE before juicing OR eating! I use VEGGIE WASH! http — ORGANIC produce is always PREFERRED, but CONVENTIONAL produce is BETTER than a BIG MAC! 😀 — 1 Greater Burdock Root en.wikipedia.org — 1 head Celery — 1 bunch Parsley — ½ bunch Kale — 1 bunch Spinach — 1 bunch Cilantro — 1 Zucchini (aka Courgette) — 1 Cucumber * P rep * — 1) Run all ingredients through your Breville juicer, or whatever the best juicer is for you. JUICERS.life-regenerator.com — 2) For the portion of juice you’re drinking right now, just add ice if desired & enjoy! — 3) Immediately pour any remaining juice into GLASS mason jars, sealed shut w PLASTIC lids (metal lids rust). GLASS MASON JARS + PLASTIC CAPS for your JUICE can be found here: JARS.life-regenerator.com Then just keep your jars of juice in a fridge or cooler until you’re ready to drink some more! Your juice can stay very fresh this
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Breast Milk Storage Bottle Can Help Store the Mother’s Milk Safely

Breast Milk Storage Bottle Can Help Store the Mother’s Milk Safely

Breast feeding is one of the most important activities as far as an infant is concerned. This is so because the breast milk has a lot of proteins and antibodies that are very crucial for the infant. The milk helps him develop an immunity of his own.

Things to be kept in mind while storing breast milk
– The breast milk should be always stored in breast milk storage bottles that have sealable tops.
– Before the milk is poured into the bottles, it should be ensured that the bottles are properly sterilized and cleansed.
– The breast milk should be stored in small amounts and as per the requirements of the infant so that no milk is wasted.
– The milk should not be kept for more than 6 hours in room temperature, more than 6 days in the refrigerator and 6 months in the standard freezers.

Breast milk storage containers and bottles
Breast milk can be effectively stored in the bottles, which fit directly on the breast pump that you are using. After you pump your breasts you are just required to take out the pumping tubes, cover them with the bottle lids, label the poured milk and then put the bottle safely in the fridge. Many of the breast-pump carrying-cases come with built in cooler like compartments. They can be used for the purpose of storing the ice packs or the recently pumped milk bottles. If used optimally and properly, these cool the pumped milk till you come home and store it in the freezer or the refrigerator.

While selecting the breast milk storage bottles
When you go to the market you will find a plethora of breast milk storage bottles. The biggest question is how to select the bottle that will serve the best function. Bottles made from glass, stainless steel and/or plastic are easily available in the market.

The most important thing that you should keep in mind when selecting breast milk storage bottles is that how long you plan to store the milk. One of the milk storage options, the storage bags are especially meant for freezing. If you are looking forward to buy those bottle liners, which are disposable, then they may need additional protection for preventing leakage and possible contamination. If you would want to freeze the milk in harder containers, then it is best to opt for glass bottles and storage containers. This is so because they are least absorbent and thus provide the maximum protection. They allow the milk to expand when frozen.

Plastic containers versus glass containers
Ample researches have been conducted to find out which of the breast milk storage bottles are best – the glass ones or the plastic ones. Most of the studies claim that the glass bottles should be the first choice as they are better for the purpose of storing milk as they provide utmost protection from any plausible contamination. The second choice should be the hard plastic and the third should be the cloudy hard plastic.

Please visit Breast Pump Product and Baby Milk Bottles for more information

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Eco Friendly Water Bottles ? Fad Or A Necessity?

Eco Friendly Water Bottles ? Fad Or A Necessity?

Have you noticed various people turning to eco friendly water bottles these days? While many consider this a mere fashion statement, there is a different school of thought that considers this as a major need of the hour. Let us find out what the truth is.

First and foremost thing – the water being supplied to our homes is so badly contaminated that it is just not suitable for consumption. This is an accepted fact now and it is because of this that many people are taking the aid from water purifiers to filter the drinking water.

Now, let us consider you install the best water purifier, say the one which has multi stage purification employing advanced techniques like carbon filtration, ion exchange and sub micron filtration. As correctly acclaimed, the water produced by this purifier is 99.9% clean and pure.

So far so good. You got a clean and contaminant free water.

But now if you want to store this water say for cooling in refrigerator or want to carry it along to your gym, what do you do?

This is where eco friendly water bottles come into play.

If you choose to store the purified water in plastic bottles – needless to mention how terrible they are for the environment – then apart from the environment, even your health is at risk.

The simple reason for this is the low quality plastic used for making these bottles. Another important fact is that the plastic has the property of slowly leaching into the water and contaminating it with various by-products like phthalates and BPA. The water which you purified using your trustable purifier is contaminated again!

Instead if you decide to use eco friendly water bottles, the ones made up from glass or stainless steel, you get the following benefits:

1. The water is 100% safe from contamination. Unlike plastic, glass and steel do not leach into the water and pollute it. You can be sure of the quality of the water stored in these bottles.

2. The plastic is notorious for being extremely hazardous for environment too. The use of eco friendly water bottles helps in saving the planet from this non-recyclable substance.

Yes, an added bonus is that using eco friendly water bottles does make an excellent style statement. But calling it a mere “style statement” is something that I can never agree upon. What about you?

Let me ask you. Would you prefer investing in a good water purifier and leaving the purified water on the mercy of plastic water bottles? Isn’t using eco friendly water bottles a better option? Better for you as well as for the environment.

Now if you agree with me, start looking out for the good quality eco friendly water bottles. They are very reasonably priced. If you need further information about them, take a minute to visit my website listed below.

Daniel Woods is a dedicated advocate and researcher of the benefits of safe, clean, healthy filtered water. He shares his research on his website – Water Purifier Home. If you want to know how to choose a water purifier, visit – http://www.waterpurifierhome.com and learn about the products our editors personally use and recommend.

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Discover Why The Australian Packaging Industry Is Important

Discover Why The Australian Packaging Industry Is Important

As large of an employer as it is, chances are that you already know somebody who works in the Australian packaging industry. Indeed, it is a reasonably sized industry that exerts a massive amount of influence over our daily lives. From recycling to protecting the food that we purchase, packaging is essential.

The Packaging Industry: Value And Employment –

Numbers are among the very best ways to get an idea about the size of something. Consider this: The Australian packaging industry accounts for approximately 1% of the country’s GDP, or Gross Domestic Product. That may sound small, but Australia is a massive country with a very high volume of output. Combine that fact with the fact that approximately 30,000 people are employed by the Australian packaging industry, and it’s easy to see why this industry is so important.

Material Statistics Related To The Packaging Industry –

At 36%, paper and cardboard packaging definitely corner the market when it comes to packaging materials. A simple glance in your pantry or refrigerator will confirm to you that this is the case. However, plastics have reached 30% – a very respectable figure that is easy to confirm, what with the popularity of plastic packaging these days. At 20%, metal packaging has diminished a bit but is still fairly common. Finally, as glass is the most breakable and least practical material, it only accounts for 10% of the total packaging that today is used in Australia.

Recycling And The Packaging Industry –

Considering that the packaging industry only contributes about 10% of urban solid waste, it is remarkable that the industry has, nonetheless, agreed to a National Packaging Covenant that will increase the levels at which it recycles various materials. For example: Plastics, which are currently recycled at a rate of approximately 20%, will now be recycled approximately 30% to 35% of the time. Paper and cardboard, which are currently recycled at a rate of approximately 64%, will now be recycled at a rate of approximately 70% to 80%.

Packaging: An Industry To Watch –

Whether you work in the packaging industry or not, there’s no question that it plays a major role in your life. Whether it’s the products you purchase or the physical recycling you and your family do, food packaging can play a role in the various aspects of your life. As time goes by, the industry itself will be amping up its recycling efforts and will be contributing to the health of the planet. In this way, consumers can feel good about the food products that they buy and can rest assured that the industry that packages them is always working to make the world a better place.

Recently, packaging suppliers such as Dabron Packaging have agreed to amp up their recycling efforts in order to help save the planet. It’s important to note, that food packaging only makes up a very small percentage of the solid urban waste in Australia every year. Still, every little bit counts and it is interesting that the packaging industry is doing its own part to contribute.

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More smartphone news and reviews: pocketnow.com Here’s a look at how smartphone packaging has evolved, from big, to small. We show the i-mate SP5m, the Verizon Treo 700w, AT&T Tilt 2, HTC Touch Diamond2, iPhone 3GS, iPhone 4, HTC HD2, Motorola Droid 2
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