MIYABI BAMBOO CHARCOAL: THE PLASTIC-FREE, ZERO-WASTE, COMPOSTABLE WATER FILTER

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The Takeaways:

  • Miyabi Bamboo Charcoal water filters are sustainable, zero-waste, plastic-free, AND can be tossed into a compost bin or garden when you’re ready to replace them
  • Bamboo charcoal filters are carbonized and work by adsorbing (not absorbing) particles in your water, meaning the particles stick to the surface of the charcoal
  • Miyabi Bamboo Charcoal filters are ready to use after boiling them for a few minutes, and each one typically lasts for 3-6 months

The world is beginning to shift. I can see it; I can feel it. We’re waking up and slowly blinking our eyes into focus, as if we’ve been sleepwalking on this planet for decades. We’re realizing how mindless we’ve been, and realizing the burden of the creation of “ingenious” convenient single-use items.

I’m ecstatic knowing we’re finally addressing single-use plastics as a society. However, we need to take another step back and reevaluate how we use plastic in other areas of our lives, in order to really tackle the plastic epidemic.

Let’s talk about water filtration systems. I never considered that filtering water could be something other than running tap water through a filter that sits on top of a plastic pitcher, because that’s all I’d ever known. An entire system made of plastic.

But guess what? There actually is another option! One that’s soft on the planet, sustainable, eco-friendly, AND compostable. And I’m obsessed with it.

This week’s podcast episode features Ramona Bajema, founder of Miyabi Bamboo Charcoal, which is a zero-waste, plastic-free, compostable water filter that lasts for 3-6 months.

How do you use bamboo charcoal to filter your water? EASY. Boil it for a few minutes, and then plop it in your water canister or refillable water bottle. Within the first hour, you’ll notice a difference in flavor. Miyabi charcoal is carbonized at 800 degrees Celsius, meaning the particles in the water that you don’t want in your body will actually stick to its porous surface.

I hope you take some time to listen to this week’s podcast and learn more about Miyabi Bamboo Charcoal. Ramona’s goal is to get her bamboo charcoal on the shelves of big retailers at a reasonable price so that it’s accessible to everyone in the world. Let’s help her accomplish this goal by sharing this with as many people as you can! And stay with her progress by following her on Instagram and Facebook, and make sure to check out the Miyabi website.

You can listen to the podcast here on the website or on iTunes. You can also watch the full episode here.

Thank you, Ramona, for being on the show with me. I absolutely LOVE your energy, your product, the way you approach running this eco-friendly, sustainable, zero-waste business, and especially the words you’ve left me and our listeners with.

“What we’re all trying to do here with our products and our messages, is show it really is a way of life. We just have to make sure to make it part of our bloodstream and not a fashion or a trend. Right now is an amazing moment when people are becoming consciously aware.”

Ramona Bajema founded Miyabi Bamboo Charcoal in 2016, after discovering how bamboo charcoal helped improve the taste of her family’s tap water. She has an academic background and has worked in program management for a non-profit organization.  After completing her doctorate in Modern Japanese History at Columbia University in 2011, Ramona joined the AmeriCares emergency response team to oversee its disaster support program, following the earthquake, tsunami, and nuclear meltdown in Japan that year. The program committed $8.6 million for the rehabilitation of medical services, building facilities for people with disabilities, funding psychosocial programs, and other support projects. As a country representative, Ramona also worked as a consultant for the US Embassy in Japan, advising them on disaster area issues.

Committed to environmental and social causes, Ramona has worked as a consultant on various projects including a study on organic wine, California farmworkers’ labor rights, and the economic effects of tourism in southern California. She has a Phd from Columbia University, an MA from the Johns Hopkins School of Advanced International Studies (SAIS), and a BA from the University of California, Berkeley.