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SDG 12: Responsible consumption and production

Hashini Udugoda's picture


- I have made a pledge to stop buying single use plastics and to always have a reusable bag handy whenever I go out shopping. People don't realise how much plastic they use and throw away with every purchase, and these usually end up in landfills or oceans, harming our environment and wildlife. If everyone made the commitment to stop using single use plastics, we could significantly cut down the demand for plastic, this will in turn reduce our global emissions energy usage. - aside from reusable bags, I have made a pledge to be cautious about the goods that I buy, sticking to more ethically packaged products.


Will Lyons's picture

Sustainable vegetable patch

With an ongoing effort to reduce my own carbon footprint, I pledge to start my own vegetable garden and composting system. This will allow me to produce home grown fruit and veg and compost food waste in order to resupply hungry plants with organic nutrients to grow.


Russell Reader's picture

Growing my own food

Taking a permaculture design course so I can learn about regenerative agriculture and making the most of the resources I have available to me. A lot can be grown in a backyard. I've been growing veggies for some time already, the photo is part of my harvest from 2020.


zahibaa sameer's picture

No more Plastic

Stop plastic that is used for water bottles, snacks and even plastic bags for takeaway that we often don't bother too much about.


Darsh Chauhan's picture

redesigning waste processes

Among our local communities, there exists a need to rethink the way we manage waste. While there is a clear recycling system by which we all abide when we are disposing of household waste, few of us consider where it ends up and how it's dealt with. By scrapping the existing structures and replacing them with sustainable systems - as opposed to systems which simply deal with sustainability - our treatment of waste will be more productive. Creating products, services and chains which seek to address this issue may then be applied to a range of stakeholders, including corporations and the government. As an example, much of Australia's waste management is often outsourced to developing countries, where it is handled improperly. By either instituting more environmentally-friendly systems abroad, or by localising waste treatment, we could move closer to a more sustainable global society. Much of this issue requires solutions which are specific, customised and necessitate intense redevelopment, but by responding communally, we undertake to respond effectively.


Ria Parmar's picture

Sustainable kitchen

Firstly, I'm committing to becoming fully vegetarian. I've been mostly plant based in the past but I'd like to take it one step further. I also want to significantly reduce single use plastics in my kitchen by preparing meals in tupperware and making my own snacks at home to further reduce plastic waste such as packaging. I'll be making my own protein balls, dairy free milk and trail mix etc. rather than purchasing them from a supermarket to cut down on non recyclable packaging and waste. I've purchased beeswax wraps to use in place of gladwrap to store items in the fridge and to bring to university or work. My family has also stopped using plastic bags. With the remaining ones at home, we reuse them as bin liners. I'd also like to bulk buy more of my groceries and visit nearby, local farmers markets to support them. All these steps will contribute to a more sustainable kitchen and diet that will hopefully inspire those around me to take similar, small actions.




Let's reduce the use of disposable tableware as much as possible to help minimise environmental issues. As reported, disposable coffee cups are estimated to be the second-largest contributor to litter waste after plastic bottles and it is estimated Australians use 1 billion disposable coffee cups each year. That's approximately 2,700,000 paper coffee cups thrown out every day!. In addition, the use of disposable tableware increased significantly during the COVID-19, mainly due to the increased demand for takeaway food. Coupled with the low awareness of waste classification and environmental protection, the environmental pollution problem was even more serious during the pandemic. Let's do our part to help the environment by reducing the use of disposable tableware and disposing of the waste properly! "Recycle is good, Reuse is better but Reduce is best."


Harriet Harte's picture

Increase circularity practice

The concept of Circularity and the Circular economy present a novel pathway to achieving sustainable development. Circularity creates alternate systems that keep products in a cycle of use and continual reuse as well as regenerating natural systems and reducing pollution and waste. These practices are best adopted by businesses and this should be encouraged and promoted. However, on an individual level I plan to increase my own circularity practices through a variety of different avenues. Firstly, I pledge to purchase more food products from bulk source shops and markets as opposed to supermarkets to reduce my plastic consumption. This will greatly reduce my contribution to land fill. Additionally, I will stop buying new clothes unless it is absolutely necessary (eg: I am going hiking and need protective equipment). It is widely known how destructive the fashion industry is to the environment, people and the planet so by removing myself as a consumer of products from this industry I will help to make a change, however small. Finally, I will educate my housemates and friends on what the Circular Economy is and why it is important for businesses to work towards as well as individuals. I have already shared many tips with my friends to reduce waste and I will continue to do this while also integrating Circularity concepts.


Madeleine Buckingham's picture

Menu Planning

Every person wastes an average of 300kg of food each year in Australia (Department of Agriculture, Water and Environment). However, we can significantly reduce our food wastage by carefully planning each of our meals at the beginning of every week. Creating a menu plan ensures that an appropriate amount of food is purchased and limits how much is thrown away. While menu planning can be time consuming at the beginning of each week it also reduces stress about what to prepare every day. Taking the time to plan weekly meals also means that our diets are more likely to be healthy, affordable, and balanced. It is total win! I pledge to menu plan every week.


Lilith Rowles's picture

Greens and beans

The impact of the dairy and meat industry on the world and its ecosystems is hard to overstate. In Australia, the agriculture sector produces 84 million tonnes of CO2 equivalent each year, most of which is a result of methane production by cattle and sheep (Department of Agriculture, 2014). Livestock also put strain on water sources with almost one third of freshwater globally being used for animal products (Gerbens-Leenes et al., 2013). Furthermore, the livestock industry is a leading cause for deforestation and land degradation. 80% of deforestation in the Amazon is a result of arigcultrual clearing which then provides the vast areas required for livestock food production and grazing (Nepstad et al., 2008). This leads to habitat destruction, land erosion and less carbon sequestering forests. While health conditions and access issues may mean that cutting out meat and dairy sources is not appropriate, the more we can reduce the reliance on the livestock industry the less it will weigh upon our environment. As such, I will be taking one step to cut out my meat and dairy consumption.



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