Glass bottles and steel bins, anyone? A look at zero-waste stores that are making old shopping habits fashionable again
Every couple of days, childhood friends Jonah Fernandes, 29, and Eldridge Lobo, 28, set out to the local market in Goa with massive steel bins. They bring back chosen varieties of rice, pulses and millets, besides spices and flours, to stock at their venture, Ecoposro (posro means petty shop in Konkani). Located in the North Goan village Parra, the newly-opened store has a zero-waste policy in place — nothing will be packed in plastic and people will have to bring their own containers or buy a reasonably-priced reusable bottle or bag from the store.
The idea stemmed from the friends witnessing the effect of plastic pollution on their once-pristine neighbourhood. The stone quarries that filled up with water in the monsoon, and doubled up as swimming pools, held plastic waste. “There can be effective waste management, but tackling it at source is better. We wanted to be that change, with an enterprise that does not generate plastic,” says Fernandes, explaining how the idea was put to test a year ago at a restaurant that Lobo operated in Siolim. “We saw first-hand how much plastic we could reduce, but also how difficult it was to do that. We decided to help others live that kind of life, by making everything available under one roof. While we are zero-waste, we are not exclusively organic, because it pushes up costs. A social cause has to be convenient for people to adopt it,” he says. The store currently operates from a 200 sq ft garage and sees a daily footfall of about 10 returning customers who bring containers and new visitors. For edible flowers and farm-fresh eggs, head to Ecoposro’s organic markets. Details: 098235 50123
Cut to Chennai
At reStore, on ECR, the progress towards reducing packaging waste has been gradual. In its 11 years, it has moved from butter paper and plastic (following massive spoilage during the monsoon) to mostly no-waste six years ago. “The humidity did us in, especially with flour. We could not afford the losses and grudgingly went back to plastic. When we moved from a garage to a store, bulk vending became easy. Rice, millets and pulses are sold loose, and we have never pre-packed our cold-pressed oils. People bring glass or steel containers or can buy cloth bags,” says Radhika Rammohan, founder-volunteer of the NGO that runs reStore. They are hosting a workshop today on ‘exploring health and children’s food’. Details: restore.org.in, or call 24921093.
Package Deal
- Retailers face issues with packing flour, semolina, salt, jaggery and oil. The first four do not take well to moisture in the air, and oil is difficult to pack in anything other than plastic, in case a bottle or container is not brought along.
- At Ecoposro, Fernandes has plans to set up a milling unit to grind flour on order, and he stocks blocks of sea salt that can be used if it gets moist. Despite the noble intentions, we cannot forget that sticking to an idea costs money. It is also important that wholesalers are willing to measure out grains into steel tins, ungrudgingly. Fernandes has been lucky to have met like-minded distributors who are willing to go the extra mile.
Bengaluru Diaries
Just two decades ago, most people carried their own shopping bags to stores that packed provisions in sturdy newspaper cones held together with pieces of string: a tradition that has faded away. While Ecoposro was started as zero-waste, other similar-minded stores across the country are in the process of getting people to re-develop the habit.
Buffalo Back has been attempting the zero-waste model. But founder Vishalakshi Padmanabhan says while produce such as rice, cereals and pulses that are washed before cooking need no plastic packaging, flours and semolina need it. “We have attempted other forms of packaging, including bio-plastics, but they invariably consume energy in some other form and their complete biodegradability is yet to be tested.”
So, how do stores cope? “It’s a difficult choice to make. We are setting up a bakery at our village (Kariappana Doddi, near Bannerghatta National Park) and we are wondering how to pack cookies. Large-scale transportation without using plastic is an issue,” says Padmanabhan, adding how it will be tough until people change their mindsets about what cleanliness means and till they continue being dependent on branding and the convenience of plastic packaging. Buffalo Back stores are at JP Nagar, Jayanagar, Frazer Town and Yelahanka.
Other brands to check out:
- Elan: Check out stylish metal canisters and containers at Elan (www.livingwithelan.co) which come engraved with art work. Founder Vidushi Gupta Agarwal says most of them are hand-made, and sport patterns and different colours. The designs on the canisters and containers are hand-painted, screen-printed or transferred. Prices start at ₹500 and go up to ₹5,000 for very large boxes.
- Eclectic Elan: Uzma Showkat’s range of steel, wooden and papier-mâché containers are hand-crafted and hand-painted by Kashmiri artisans using contemporary motifs. These are ideal to store cookies, chocolates and dry fruits. Containers begin at six inches height and four inches width. Prices start at ₹400 and go up to ₹5000 depending on the material, size and work featured.
Up North
Aparna Rajagopal has been taking her Noida-based farm Beejom’s mobile kirana dukaan (petty shop) wherever the group travels — be it a mela, exhibition or pop-up store. “It’s almost become iconic because we still sell non-packaged products.” The self-help groups attached to the farm create beautiful vegetable bags. “We request customers to reuse it as it doesn’t make sense to keep selling bags. Customers who bring back tin bottles for refilling also get a minimal discount. We pack jaggery in butter paper and place it in a sturdy cardboard container that can be reused.”
She says the seeds of change must be sown in the customers’ mind for lasting change. “The concept means being mindful of what you’re using. It does not mean using more zero-waste resources.”
Beejom has managed to do so with fresh food too. Every Saturday, the farm hosts a tea, and on Sunday, the team is at the Asiad Village (in the capital) for The Earth Collective Sunday Organic & Natural Lifestyle Market, where it serves hot brunch to over 150 people. On the menu are idli, dosa, adai, upma and litti chokha, among others. “Most people bring their own containers. Others buy Ecoware containers made of bagasse. What’s most endearing is that this has become part of their everyday culture, and a throwback to how we once lived,” says Rajagopal. To know more about Beejom and upcoming events and talks, call 08510042768.
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