Christmas is supposed to be a time of joy, but many can relate to feelings of horror as festivities fade and the bins overflow with packaging, wrapping and food waste. From plastic toys to over-catered tables, Australians are pegged to generate more than five Sydney Harbour Bridges’ worth of waste this festive season. Here are a few ways to stick to your sustainability scruples in the silly season.
Deck the halls without plastic
With a global market valued at nearly $9bn in 2022, it’s clear that the appetite for Christmas decorations comes with a significant environmental cost. Dr Denise Hardesty, a sustainability expert who has been working in plastics research at the CSIRO for more than 15 years, reckons that rather than opting for a new aesthetic each year, our decorations should form a key part of our Christmas traditions.
“Popcorn strings, paper snowflakes and dried orange slices [all compostable] might seem a bit silly, but they are actually very sweet, especially if you’ve made them together with people.” If you’re a crafty type or have kids, homemade clay ornaments, painted wooden ones or making wreaths from foraged foliage are also great options.
If you love store-bought ornaments, Hardesty recommends prioritising quality over quantity. “Make it a thing, to pick one lovely one each year.”
Presence as presents
Research from the Australia Institute last year says that more than 6 million Australian adults expected to receive a gift they would never use and nearly half would prefer people didn’t buy them gifts at all.
Hardesty says that if we want to reduce the carbon footprint of our festive season it’s imperative we reframe what gifting looks and feels like. There should be no shame in gifting from an op shop, for instance. “And we take so many photos these days, but when do you ever see them printed out?”
“Experience” gifts have been having a moment for a while, but Hardesty suggests taking it a step further. “There’s a sort of pervasive feeling of disconnect for a lot of people – so you can be really intentional and not just buy them a ticket for a show, but buy yourself one too so you can go together.”
If you relish the retail therapy, think consumables: special treat food and drinks will be here today, gone tomorrow rather than languishing in landfill for centuries. And if you want to buy more traditional presents, try to stick to independent makers, natural materials and quality options that are made to last.
Wrap it right
A widely cited statistic says that Australians use about 150,000km of wrapping paper over Christmas, and thanks to metallic dyes, plastic coatings and stray sticky tape much of it cannot be recycled. It is an obviously wasteful tradition that can be avoided, with style.
Hardesty suggests making or purchasing fabric drawstring bags that can become part of a circular Christmas economy among family and friends. “Or maybe you can’t be bothered with making or decorating bags, why not go and buy some interesting fabric at the op shop and use that to wrap your gifts instead?”
If you are going to use paper wrap, Hardesty urges us to avoid most store-bought options and instead consider decorating (or using as is) a roll of biodegradable craft or butcher’s paper. Using a biodegradable tape is also an important consideration. And rather than the buoyant curls of plastic ribbon, think fabric ribbons (which can be reused) or natural fibres such as raffia or jute (which are compostable).
While Hardesty concedes such suggestions might make the uncrafty and time poor among us bristle, she believes this more hands-on approach isn’t just good for the environment, it can help us wind down and actually enjoy the festive season.
Feast without frivolity
Jo Barrett, a chef and author of the cookbook Sustain, says the keys to combating food waste at Christmas are planning and multi-purpose recipes.
Barrett suggests building a collection of long-life condiments and garnishes that can add quick pizazz to dishes. “I do a big seed mix by toasting off a few different types to sprinkle over salads or roast veg. I make a versatile salad dressing, maybe a few nut purees, a marinade and a ‘green sauce’.”
By making a few of these ahead of time and storing them properly, Barrett says any combination of fresh produce and meats can become really impressive with limited waste.
“And if you make extra, you can even use those as gifts, if people have seen how you use [a dressing, a nut mix or a puree] they’re more likely to take it home and use it themselves.”
Barrett also says “adding something wild to your menu can be a great conversation starter”. She suggests using wild-caught meats, such as venison, kangaroo and rabbit, instead of traditional staples as a fun way to put something special on the table more sustainably.
Having a plan for the leftovers is also crucial to avoid excess food waste. “Pack down the food appropriately as soon as people stop eating. If it’s packed away neatly, you’re much more likely to be eating it a week later.”
