Encouraging zero-waste practices through community, action

Kychele Boone gives a tour of her zero-waste store Wasteupso. / Courtesy of Kyung Lee

By Kyung Lee

The zero-waste shop Wasteupso has kicked off its 30-day September Sustainability campaign, helping consumers to take a chance on going zero-waste, with tips to reduce food waste among other practices for building a sustainable lifestyle, promoted through the #930sustainability hashtag.

Wasteupso operates out of a space in Seocho-gu, southern Seoul, selling everything from luffa sponges, to vegan soap bars, to reusable metal and bamboo straws, to legumes and nuts that can be sold in customized portions.

Wasteupso founder Kychele Boone developed the platform from a community-based Facebook group to an offline store, housed in the rooftop unit of an otherwise typical southern Seoul commercial building. Walking into the place, customers will see it's furnished like a home dedicated to comfort and sustainability.

She says consumers are becoming more aware of zero-waste practices, whether at the dining table or in the streets.

"I see it becoming a huge trend in Korea," she told The Korea Times. "I really hope people just don't look at it as being a cute or fun thing to do, but sustainability helps you financially."

Boone, who opened the shop Bangbae-dong near Seoul Metro's Naebang Station on Line 7 last October, added that the trend has already sprouted nine zero-waste and sustainability-based shops in the country.

And that's just within a year from when it started with a single shop.

The interior of Wasteupso / Courtesy of Kyung Lee

Working with neighborhood small businesses

In addition to selling carefully selected vegan-friendly, truly organic produce and upcycled goods, Wasteupso continues to stress community-oriented goals through workshops, consultation sessions and events designed to educate those interested in sustainability practices ― regardless of one's dietary preferences.

And having established the physical store, Boone said she has blended into the neighborhood with its firmly grounded ecosystem of small businesses.

She is working with cafes to collect their coffee grounds for composting rather than having plastic bags of waste thrown to the curb.

On reducing waste-related costs for herself and small businesses through the practice, Boone added: "Helping small businesses is what I wanted to do. It's really about beautifying the neighborhood and as far as sustainability goes, it just makes sense."

She is also preparing to start a vegetable garden on the building's rooftop as part of her store, with plans to invite students from schools and study academies to attend her sessions for sustainability training ― as well as helping them to brush up on their English abilities.

However, goals toward sustainability and zero-waste, according to Boone, should not be practiced as an overnight shift but as day-to-day progress.

"Let's not be so dramatic about it ― I don't think people should be guilted into saving the planet," she said. "For me, I would like to help people and meet them where they are. Rome wasn't built in a day so why would zero-waste?"

Boone showcases her sustainability-based initiatives in the neighborhood through her own routines: bringing her own plastic container to restaurants for takeout, and eliminating unnecessary plastic film from produce at grocery stores.

Preferring her actions to resonate gradually across whichever establishment she steps into, Boone also hopes Korea's sustainability movement is defined more by active participation rather than integrating the concept with IT.

Surviving 2020

Boone has been hosting events on upcycling waste into products, such as turning old umbrellas into bags, and has been hosting platforms for visitors to share vegan recipes.

"When people come they never want to leave," she said. "It's like a community center."

Recovering from the coronavirus pandemic that nearly shuttered her store due to lost contracts, workshops and consultations with private businesses, Boone added 2020 was a year to "buckle down and reassess" moving forward.

In addition to envisioning refill stations for Wasteupso at E-mart or Homeplus supermarkets, Boone also hopes to launch an application that could help produce meals based on each individual's budget, with zero food waste involved. It could also guide them to shift away from buying food in bulk quantities or volume, and to cook according to kitchen space or the number of portions per meal.

Some of the goods on sale at Wasteupso / Courtesy of Kyung Lee

Zero-waste month

Given that consumers are likely to spend more time at home during the pandemic, Wasteupso has kicked off its 30-day September Sustainability campaign to help them realize their zero-waste goals.

The first week focuses on food waste, with information on heat-free meal prep ideas, preserving vegetable freshness, refrigerator storage and maintenance, and examining trash produced in the home for further ideas on reducing waste.

For this week, she plans to cover zero waste. Boone said she will broadcast short videos on Facebook, Instagram and TikTok to show viewers how to upcycle specific products.

She has many plans for the rest of the year, including a cook-off event in October using the Indonesian soy product tempeh, and on Nov. 11 she plans to have a sale on reusable straws.

Visit wasteupso.com for more information or to make a weekday shopping reservation, and go to facebook.com/wasteupso to join the September Sustainability campaign.