Ethical is the new black
Good magazine is proud to have been behind the first Sustainable Style Show at New Zealand Fashion Week in the event’s 18-year history. It was also a first for Good. Bringing together a collective of leading labels – WE-AR, Ovna Ovich, Mane Project, Outliv accessories, Aurai Swimwear, Tonic & Cloth, Grumpysuns, Papinelle sleepwear and ReCreate – who are making a difference in the ethical and sustainable design space.
See our runway report on pages 18-22 and watch highlights from the show online at good.net.nz/fashion.
It was a hugely successful showcase that proved sustainable and ethical fashion can be stylish and fashion forward.
The show finale was a “positive protest” where models carried placards with slogans: “Ethical is the new black”; “Sustainable is sexy”; “Good fashion”; and “Ethical not boring”.
I believe it was an important moment for fashion in New Zealand as well as globally. It is fashion’s future.
The aroha was huge at the after-party at The Lula Inn for designers, where we toasted the show with Brancott Estate’s new range of Identity wines and Remedy Kombucha.
For me, it was also a mindful drinking moment where I chose to enjoy a few glasses of pinot noir. I say “mindfully” because of our story ‘Mindful Drinking’ (pages 38-42). A few months ago I was one of a group of media invited to experience hypnosis by Georgia Foster, hypnotherapist and author of The Drink Less Mind. Foster has helped thousands of people mindfully reduce by half what they generally drink. I was keen! After two sessions the results were extraordinary. The following day at a wine tasting I enjoyed the taste of the wines placed in front of me but it all went into the spittoon.
In the days and weeks following I didn’t crave the usual de-stress/reward glass of wine after work that had become a not-so-unusual habit. And as I later shared with Foster in a thank you email, “I literally felt freer, as if a pressure to drink had been lifted off me”.
Through hypnosis and researching this story, I’ve learned to identify the triggers that make me want to reach for a drink, and then I make the mindful decision whether to have a glass of wine or not. And, when I do, I enjoy and savour it like the winemaker intended.