ENVS 2400 Lecture : Commentary for Improving Consumption.doc

• School: York University
• Department: Environmental Studies
• Course: ENVS 2400
• Professor: Harris Ali

Document Summary

Commodification of food, nature, sports and music as the author says, where this season"s lifestyles are on sale, prepackages and shrink wrapped. Green marketing began in earnest during the 1970s and through various modes of regulation. Manufacturers developed new and innovative ways to accomplish manufacturing processes while focussing their best business practices on minimising their own contribution to environmental degradation. At the same time however, there were others that simply rebranded, relabelled and exported the same product but in different packaging with labels that did two things for the manufacturer: It allowed manufacturers the opportunity to promote the notion that eco-friendly qualities are measurable and objective: 2) green products have neutral or even beneficial impact on the greater environment. The author points out immediately that these two notions are falsities to their core based on empirical scientific data that isolated products and compared their labelling to what chemicals are truly in the product.