Comments on: Ethonomics Explained

By: Jess

Jess — Thu, 10 Sep 2009 04:33:15 +0000

Thanks for the breakdown of the term — I hadn’t heard it before, but I definitely associate strongly with its meaning. It reminds me a lot of a term that’s being thrown around in food sustainability circles: Profood. It started on Rob Smart’s Every Kitchen Table blog (http://everytable.wordpress.com/2009/06/30/pro-food-is-2/) and has blossomed from there. I don’t necessarily like the term (I’m not sure it’s very descriptive) but I do appreciate the idea that Smart’s trying to convey.

By: Willoughby C Jenett

Willoughby C Jenett — Tue, 23 Jun 2009 19:47:28 +0000

I am reminded of a report I heard on NPR this weekend regarding the specifics of the creation and quatification of carbon credits in privately owned forests. I think the commodification of these credits is an interesting part of this struggle you wrote about. Thoughts? Thank you for the well written article.

By: Scott

Scott — Tue, 23 Jun 2009 15:24:29 +0000

Rebecca,
Glad you called attention to this newish term that Fast Company and others are starting to glom on to. To play with the definitions, I’ve often thought of the concept as recognizing all the streams of value that a business is hopefully creating: financial, environmental, ethical, communal, etc. Being focused on just one, as we’ve seen, is destructive in the long term and now, probably, in the short term.
Two questions: why do you describe our economy as having to adapt to “faster”? I think there’s an argument to be made for going a little “slower”. Also, do you think there are any downsides to dressing the cultural sea change you talk about in a single term?
I don’t know myself. Would be interested to hear your thoughts!