As part of the UK Jewish community’s Fairtrade Campaign, members of the Jewish Social Action Forum produced Fairtrade cotton kippot. They were made of Fairtrade cotton yarn which was ethically sourced and made by cooperatives in India. By purchasing these kippot buyers ensured that Fairtrade cotton farmers in the developing world could improve their livelihoods.

Fairtrade and Climate Change

For information on on why climate change is an issue for the Fairtrade movement click here.

Fairtrade Tea

Join in the campaign to make every cup of tea fairtrade, click here.

Fairtrade Simchot

By turning your simcha or event fairtrade you are ensuring that whilst you celebrate, you are also improving the lives of the world’s poorest farmers in the developing world.

Green Simcha Guidelines

When entertaining, celebrating or organising a simcha/event there are plenty of ways to reduce the carbon footprint. Although celebrations can be lavish, and it is hard to make an event completely ‘green’, these guidelines provide some practical suggestions for areas where you can make a difference.

Ask your caterer to use seasonal foods and fairtrade products.
In the menu include information about the various ingredients, where they were sourced and why.
Sticking to a meat free meal will reduce the carbon footprint of your event enormously.
If you serve fish ensure it is sourced sustainably.
If you are receiving gifts at your simcha, ask guests not to use wrapping paper.
Consider asking your guests for unusual green gifts e.g. to pay for the loft insulation/energy efficient boiler you wouldn’t be able to afford yourself.
Rather then consuming more, why not give a gift that will help others and has a real long-term benefit. We recommend the Good Gifts website

Crockery and tableware
Use non-disposable crockery wherever possible.
If choosing paper or plastic, choose goods made with recycled content. Vegware products, made from vegetables, can be ordered on-line here or Green Gate Bio Packaging supplies a wide range of eco-friendly catering disposables, including biodegradable and compostable cups and fibre tableware, in an attempt to reduce the negative environmental impacts of the catering industry.
Try to use natural decorations such as plants and freshly cut local flowers. These can be taken away at the end of the evening and then composted.
Consider centrepieces which can be donated or re-used.
Make sure everything that can be recycled is.
Wasted food, depending on the type, can also be given to charity.
If using balloons, consider latex as these are more environmentally friendly; make sure balloons are responsibly discarded after use.