Lightening the load
Australian travel writer Louise Southerden has made it her mission to find new ways to travel more sustainably and consciously. She even lives in a ‘tiny house’ she built from scratch in northern NSW, the build documented on her noimpactgirl website.
When it comes to planning a low-impact road trip, Louise tries to minimise her driving time by heading to her destination and staying in one place, then exploring by foot, or by hiring an e-bike, whether for a weekend or a week. “Slowing down and living local are at the core of sustainable travel,” she says. “Road trips don’t have to be about visiting as many places as possible en route.”
Louise also suggests venturing off the beaten track and choosing a destination where your tourist dollar can help regional communities that have been affected by bushfires, floods or drought. Why weigh down the car with food and drink supplies, when you can stock up as you go at local farmers’ markets, corner stores, seafood co-ops, bakeries and wineries? Better for the local economy; more fun for you.
Top tips to pack smarter
Packing is an art form, however you travel, but Louise knows how to make light work of it. Here are her top tips:
- Travel with your own reusable coffee cup for takeaways en route, and perhaps even a picnic basket with lightweight plates, cutlery, glassware and straws, to avoid using single-use plastics.
- Take a small bag without wheels – if you have to carry it, instead of wheeling it, you’ll be more likely to pack light!
- Rather than loading up with heavy equipment, such as golf clubs or scuba gear, hire what you need at your destination.
Choosing eco-friendly accommodation
A seasoned sustainable traveller, Louise has plenty of advice on how to find low-impact accommodation. “Look for a sustainability policy on websites, and for details rather than general mission statements,” she says.
“Not every property is going to tick every box, but if you pick a few issues that are important to you, your choice will be easier. For instance, does the property have a small footprint? Has it been designed to reduce energy use? Is it carbon-positive (offsetting more emissions than it produces) or 100 per cent powered by renewables? Is all the produce in its restaurant sustainably and locally sourced, or perhaps there’s an organic garden on site? Is there a zero-waste policy? Does the property give back to the community and regenerate the surrounding environment in some way? Are activities low impact and respectful of people, place and planet?”