Tautaiao Eco City
On our way to a fairer, fitter, low-carbon future
Changing times shape places and how we use them, and that includes how we share city streets.
Our goal is to be a city where it’s easy for people of all ages and abilities to choose low or zero carbon transport options. Where young people can get themselves to school in ways that are great for their health and the environment, and where people who want to can easily choose to live without a car.
Mass transit, bus improvements, and Paneke Pōneke, our 10-year plan to create a citywide network of bike and scooter routes and safer places to walk, will make this possible. They will lay the foundations for future generations who will likely face new challenges, make different choices and live their lives in ways that will differ from the way we live now.
The citywide bike and scooter network will connect suburbs to the city centre and destinations like the hospital and waterfront. It will help people of all ages and abilities safely get from where they live to where they work, study, shop and spend time.
We’ll be finishing Tahitai, the walking and biking connection around Evans Bay between Miramar and the central city, improving routes in development like Brooklyn Hill, and getting on with numerous other routes and connections.
Expect to see interim changes made to busy routes where safer connections are needed quickly, or in places where more extensive transport and urban development changes are on the horizon. We will be testing the designs in real life to help us transition more quickly and get richer feedback and data on how well they’re working.
We’re getting started straight away!
There are a few obvious gaps in Wellington's bike network, and we are working to join them up. We are starting with two interim bike routes: one from Newtown to the city and one from the Botanic Garden ki Paekākā to the city. These routes will be safer connections for people on bikes and scooters coming from the south and west, and they will improve the experience for people on buses by giving them more priority along the routes.
We're getting ready to install these routes this year using adaptable materials. Once these are in, we will be gathering feedback and collecting data on how they are going so we can adapt and improve them if required.
For the most up-to-date information on these routes, or to sign up to receive regular email updates, please visit: transportprojects.org.nz
Meet some of our Climate action superstars
Anna Blomquist, Behaviour Change Lead
Leading the Behaviour Change team is Anna Blomquist, who’s worked at the Council for over 12 years in various roles with City Planning, Transport and City Design. Her background is in education and health promotion and now she works across both road safety and mode shift – getting people out of their cars and on to public transport, bikes, scooters or travelling on foot. Many barriers to active and sustainable transport are related to perceptions of safety, so it’s Anna’s job to challenge and change these perceptions. She’s looking forward to the mahi that focuses on achieving strategic outcomes for the city and delivering on programmes of work like Let’s Get Wellington Moving.
Bree Graczyk, Zero Carbon Advisor
The common theme running through Bree’s six years at Council is improving the resilience of people and places. Having started in Community Services, Bree then joined the Resilience team to work on earthquake-prone buildings, and she’s now focused on climate change. Bree says her work helps Council understand its full impact on carbon emissions “from what we spend our money on, how we build, and how we operate our services”. The goal is to identify where the Council can reduce emissions, and influence others to do the same. Bree’s role also supports climate-conscious building around the city, work that aligns to her background in social work and holistic systems. Her career has spanned many areas, including mental and physical wellbeing, teaching and nature-related projects. Bree loves learning new things and right now she’s enjoying crafting items from recycled leather.
Peter Jones Zero, Carbon Advisor
Peter is part of the growing team tasked with implementing the Council’s climate action plan, Te Atakura – First to Zero. It’s his job as a Zero Carbon Advisor to ensure the vision of a net zero carbon future is embedded in the organisation’s culture, and that Council staff have the knowledge and skills to achieve climate action in their roles. The bulk of Peter’s career to date has been working in sustainability policy and skills development in the UK. This involved working with leaders across industry, private sector, government and academia to develop thought leadership across environmental, social, and governance issues in the pursuit of a Green Economy. Peter is fully embracing life in the capital, making the most of the vibrant social, art and food culture.
Don't throw that away!
Food waste accounts for a staggering 409,000 tonnes of carbon emissions in New Zealand annually.
This is because organic waste going to landfill produces methane, which makes a massive contribution to climate change, many times more than carbon dioxide. In addition to rotting, there are other emissions related to production, distribution, and transportation of food that goes to waste when food ends up in landfill.
To put it in a local context, close to 60 percent of Wellington’s household waste to landfill is organic! And on average, Wellingtonians spend almost $600 a year per household on uneaten food that goes to landfill. Based on this, there is a significant potential to curb our environmental footprint (and save money and resources) from our homes. Research shows that consumer decisions and habits rank high when it comes to food waste. In other words, each one of us can make a difference by being more conscious about our food waste.
To make that happen, limit avoidable food waste as much as you can and divert the rest. Avoidable food waste is food that was once edible, which we’ve allowed to go to waste. To improve on reduction, become a food-conscious household by planning ahead for shopping, reusing leftovers, sharing extra food with friends or neighbours, storing and freezing well to prevent spoilage, and regularly checking your pantry and fridge for forgotten food. You can make it a family or a group mission to reduce as much food waste as possible at gatherings and events. To find loads more ideas, and recipes, check out lovefoodhatewaste.co.nz
To divert unavoidable food waste such as fruit and vege cores and peels, compost or bokashi at home if you can. Check out our composting page for advice to get you started. Alternatively, you can use the ShareWaste app to connect with local composters, or contact Kaicycle to explore their options for taking food scraps.
Our top 10 most wasted foods!
Tips for an eco Easter
Kiwis buy over 40 million Easter eggs every year. Almost all of these are wrapped in non-recyclable foil and plastic destined for landfill.
If you’re aiming to lighten your footprint this year, here are a few tips to embrace the goodness of Easter while keeping the rubbish bin empty.
Avoid gift baskets and novelty eggs with plastic toys and trinkets. Instead, gift edibles and create memories with experiences and traditions that encourage spending time together. Here are some ideas to get you started.
- Throw an Easter potluck dinner and use the event as an excuse to celebrate the holiday with friends and family. Get the kids involved by making themed food like hard boiled eggs coloured with food dye or a bunny shaped platter.
- Rather than an Easter egg hunt, have a treasure hunt. Follow the clues, use the map, crack a secret code, and find the buried treasure at the end. Maybe a chocolate treat, goodies from the Tip Shop, or vouchers for a dessert date or to be boss for an hour.
- Over Easter weekend, get crafting and use eggshells to make a cute microgreens garden.
- Simply light a candle at dinner to make the moment together special.
Ideas to reduce single-use Easter packaging, including soft plastics, paper bags and foil.
- Swap out Easter eggs for chocolate or lollies from package free stores or supermarket bulk bins. Pop them in jars or reuseable bags when you get home.
- Try making your own chocolates. Keep an eye open for moulds at your local second-hand shop.
- Bake your own Easter buns. Fill a few jars with premixed dry ingredients to save time or to gift to a friend.
- If you are set on store-bought, aim for local, quality over quantity, and where possible choose bulk over individually wrapped.