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Explanation: What Is Eco-Autarky?
An eco-autarky loop, otherwise known as eco-autarky, is a self-sufficiency system with strong emphasis on ecological principals, independence from industrial supply chains, and minimum waste. Eco-autarky loops go a step beyond traditional economic autarky (self-sufficiency).
Eco-autarky loops (through all-natural, low-impact regenerative methodology) result in the production of essential resources using renewable biological processes, easily acquirable resources and closed-loop systems. Each stage of an eco-autarky loop may provide useful byproducts.
Example: Eco-Autarkical Disinfectant Cleaner
The following eco-autarkical closed-loop system results in an all-natural disinfectant cleaner from excess harvested/wasted fruit/plant material, producing useful byproducts throughout 5 stages of production.
Stage 1: Harvest or collect apples, pears, grapes, berries, peaches and/or sugar-rich roots (beets, carrots) in your garden or food forest. Use windfalls, overripe fruit, peels, cores - anything that would normally become waste.
Stage 2: Alcoholic Fermentation (Yeast Phase) - Crush/chop the harvest to make a simple fruit mash or juice. Add yeast to the fruit juice then ferment in a jar/bucket for 1-3 weeks.
Byproductive result: fruit wine or hard cider
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An eco-autarky loop, otherwise known as eco-autarky, is a self-sufficiency system with strong emphasis on ecological principals, independence from industrial supply chains, and minimum waste. Eco-autarky loops go a step beyond traditional economic autarky (self-sufficiency).
Eco-autarky loops (through all-natural, low-impact regenerative methodology) result in the production of essential resources using renewable biological processes, easily acquirable resources and closed-loop systems. Each stage of an eco-autarky loop may provide useful byproducts.
Example: Eco-Autarkical Disinfectant Cleaner
The following eco-autarkical closed-loop system results in an all-natural disinfectant cleaner from excess harvested/wasted fruit/plant material, producing useful byproducts throughout 5 stages of production.
Stage 1: Harvest or collect apples, pears, grapes, berries, peaches and/or sugar-rich roots (beets, carrots) in your garden or food forest. Use windfalls, overripe fruit, peels, cores - anything that would normally become waste.
Stage 2: Alcoholic Fermentation (Yeast Phase) - Crush/chop the harvest to make a simple fruit mash or juice. Add yeast to the fruit juice then ferment in a jar/bucket for 1-3 weeks.
Byproductive result: fruit wine or hard cider
(1/2)
