The Waterwell Guide

Ground- and drinking water have become such common things, that’s it’s nearly impossible to imagine that we are ever going to be without.
Read moreGround- and drinking water have become such common things, that’s it’s nearly impossible to imagine that we are ever going to be without.
Read moreEvery week, we discuss ways to make your lifestyle more sustainable. You can have a look at the things you consume, the things you throw out, et cetera. There is another way that indirectly influences the sustainability of your lifestyle, one that you might not have thought of yet: elections. On Wednesday the 17th of March, Dutch citizens will vote for their new government. Your stance on climate change and sustainability can be reflected in the party you vote for. Your vote actively contributes to the election of political parties which will make up the new government. This upcoming government has to take important decisions on matters like travelling, living, and food. They will be facing a massive challenge, namely to simultaneously restore the economy as well as nature, by drastically decreasing the greenhouse gas emissions.
Read moreNext week is the Dutch National Meat-Free Week, from Monday the 8th to Sunday the 14th of March. By not consuming any meat for a week during the National Meat-free Week, you lessen the environmental pressure of your (current) diet. This short-lasting dietary change therefore already contributes significantly to the betterment of the environment. Having solely vegetarian meals namely leads to the reduction of the amount of water used and of deforestation, and to a decrease in greenhouse gas emissions.
Read moreContinuing where we left off last week, this week will be about the reusing and recycling of clothing.
Read moreOne of the ingredients used in this tasteful and healthy recipe is a herb called lemongrass. Lemongrass grows in tropical climates and looks a bit like green onions. The white core of the lemongrass stalk has a subtle lemon-floral taste and therefor lemongrass is often used in the Thai-, Indian-, Indonesian- and Vietnamese cuisine.
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