Vegetable dyeing or nothing

Addressing global concerns is a demanding task, requiring sacrifice and patience. The complexity of the dyeing process as well as the dexterity involved, has lead us to select certain processes and techniques as well as specific colouring substances.

We have tried to combine the choice of a colour shade with the ability to be clean according to its ecological criteria including the way it was made. As “dyeing” revolves around a whole life cycle it is important to stop at every step of the process to check ecological impacts and not just its composition. The techniques used by others in this regard are questionable. For example they may talk about using hydrogen peroxide but instead they actually use chloride bleaching, which has been forbidden for a long time, or dyeing without the use of heavy metals, which is not possible with their techniques. In addition they omit to inform that they use other auxiliary products (such as detergents, stabilizing liquid, caustic soda and neutralizing agents) which are detrimental to the environment. The consequence is that there are massive amounts of chemical rejects produced by the dyeing treatment, which is usually discarded from the factory directly into water streams with no waste treatment or management.

They also over-consume water and are responsible for the poor state of the ground water resource.