This was the last entire day spent in the hotel room…how exciting ! In few hours I should be home!
During all that time, I have not been able to choose how to cook, clean or eat as I wished. I appreciate very much the efforts of the hotel offering us reusable cutleries and the implementation of a dedicated filtered tap to avoid wasting water and most importantly plastic bottles. Nevertheless, the use of disposable containers was, to my experience, extremely contradictory with the current climate crisis that we are diving into – to take a shortcut it links directly to COVID and the new disease threats. I completely understand that it is easy to use and facilitates the elimination of potential virus niche, but I can’t help it to feel really bad…. so to get better data on the point, I collected and/or counted what I have been using all these 14 days during the quarantine:
- About 60 plastic bags
- 44 bento plastic plates
- at least 20 different round plastic containers for soups/sauce/chili/ essentially
- about 20 small square plastic containers for desserts
- about 10 thick round laminated paper containers for soups
- 52 Nescafe doses
- 41 Tea bags
- 2 tissue boxes
Menu of the day: Breakfast: egg in omelette, white beans in tomato sauce, 2 white soft bread with butter and jam, orange juice and a banana fruit. Lunch: Fried tofu In thick sauce on greens, celery, carrot, capsicum, 2 kind of mushrooms and onions in a kind of oyster sauce, Japanese pasta with shrimps, a pear fruit and Orio cookie. Dinner: Corn soup with egg white, fried rice in soja sauce, chicken in sauce with cashew nuts and onions, and Portobello on greens, cream cake.
Breakfast 
Lunch 
Dinner 
Zoë's Blog 