IMMERSE YOURSELF
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Slow flowers
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Growing sustainability in the floral industry WORDS JANE ZATYLNY PHOTOGRAPHY LIA CROWE
T
he slow-food movement awakened us to the benefits of eating local, seasonal food. Now the same passion is sweeping through the floral industry, and it’s based on a similar principle: sustainability. “Given the climate change crisis, as well as global social and environmental justice issues, sustainability is here to last—and not just in floristry—but in all aspects of our daily lives,” says Becky Feasby, Canadian ambassador for the Sustainable Floristry Network, a global organization dedicated to sustainable floristry practices. You may wonder how flowers could possibly be harmful to the environment. After all, aren’t they organic by nature? Well, yes and no. Consider the last floral arrangement that was delivered to your door: more than likely it arrived in a box, with the flowers themselves planted upright in a large block of green floral foam and shielded by layers of cellophane and tissue paper. In all that excess packaging, those foam bricks are by far the most controversial by-product of traditional floral design. Not only is it non-compostable, the foam is also known to contribute to micro-bead pollution. Then, of course, there are the cellophane and other packaging materials to contend with. In addition, the flowers in many arrangements, as beautiful as they may be, are sometimes far from carbon neutral. They may have been sprayed with fungicides, imported from South America, flown to Holland and then Seattle, and driven by refrigerated truck to a wholesaler in Vancouver.
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