Like many kids of her millennial generation, Natalie Tran grew up on fast food meals, fried chicken and hamburgers that her parents lugged home after long work days. Today, she’s rethinking that past while working as a student organizer championing “real food” for the national Real Food Challenge, which is taking hold on campuses nationwide.
Teachers who’ve created innovative environmental programs can apply for the EPA’s Presidential Innovation Award for Environmental Educators. Winners will received $2,000 for themselves and $2,000 for their program from the EPA.
What if obtaining meat didn’t require raising, confining, mistreating and slaughtering billions of animals? Biomimicry is on the case. This year we learned about the $330,000 hamburger funded by Google founder Sergey Brin. Now a New York company has produced real leather from animals cells, a precursor to making manufactured meat. Learn how it’s done in this short video.
Little did they know, when the students of Clarkson University pushed to have a more sustainable campus, they’d be learning to love goat cheese. Even Executive Chef Kyle Mayette admits goat cheese is an acquired taste. But it is a vital component of a delectable chicken sandwich that’s winning over hearts, minds and palates at Clarkson’s new all-local food grill.
Major American businesses are pushing Washington to act boldly and quickly on climate change, because it will be better for the planet, and for business. The signers of the new Climate Declaration wield some muscle, employing nearly half a million Americans. See who belongs to this new green group.
Are you weary of mowing, weeding and fertilizing that yawning stretch of lawn? Consider installing a patch of native prairie. A Pocket Prairie can reduce your thirsty conventional turf, replacing it with native grasses and flowers. You’ll be feeding butterflies and birds, and cut down your grass mowing obligations, perhaps to zero.
The U.S. shale boom being touted as able to deliver 100 years of domestic energy supply is nothing more than the latest investment bubble, asserts a report released this week by a veteran geoscientist.
Walmart’s efforts to green its supply chain are about to get much more effective. Sustainability will now play a role in its merchants’ performance reviews, which help determine pay raises and potential for future promotion. This is a big deal: these merchants are high-level managers responsible for multibillion-dollar buying decisions. They’re the people who determine which products appear on the shelves of the world’s largest retailer.
Sierra magazine’s top 10 “Coolest Schools” are working hard to solve global warming, and their students are literally taking on the world by developing more sustainable food, buildings, energy sources and transportation.
Waste & Recycling News has come out with its annual list rating the 30 most populous cities in the US and Canada on recycling rates.
Princeton Review’s new 2012 Guide to Green Colleges commends 322 colleges for green living practices and learning opportunities, but breaks the paradigm of ranking the schools or sorting them into “best of” categories.
The Review reports that it dropped the grading system because all of the 322 schools on this year’s list — winnowed from 768 that were sent surveys — “have demonstrated a strong commitment to sustainability initiatives.”
At the recent GreenBiz Forum in New York, I was surprised by an on-stage interview with Fred Bedore, an executive from Walmart. I’ve followed the greening of the retail giant fairly closely for years, so I wasn’t expecting a lot of new information from Bedore, Walmart’s Senior Director of Business Strategy and Sustainability.
Confession: I’m a mom, and I like rap, and I tolerate a suburban overlay.
So maybe I was primed to like this video. But I think teens getting together to spread a message about ocean conservation is well, it should make some adults think a little more about this subject.
Recycling in earnest can make a person crazy. Maybe you’ve got curbside pick up for plastic bottles and newspapers. But what about batteries, cell phones, CFL light bulbs, printer ink cartridges, cardboard boxes and old computers? These harder-to-recycle items often comprise the clutter in our garages and mud rooms as they wait patiently for someone to haul them to the appropriate place.
Lowe’s stores are trying to make that task a little easier. The home improvement chain announced today that it has installed 1,700 recycling centers in nearly 1,700 stores across the U.S. that will collect and recycle rechargeable batteries, cell phones, unbroken CFLs and plastic shopping bags.
Ben & Jerry’s ice cream, facing criticism that its products are not “All Natural” as it claims on labels, has announced it will drop the use of the term on ice creams and frozen yogurts that contain alkalized cocoa, corn syrup, partially hydrogenated soybean oil and other processed ingredients.
This whole debate about plastic bags once seemed a mite frivolous to me, next to some of the really mammoth issues confronting society — food scarcity, global warming, coal and oil pollution. I got that it mattered. But it seemed like a side trip on the road to sustainability, like a smaller matter that would eventually resolve on its own. I was more concerned about the carbon pollution from big industrial sources, and our cars and our homes, that comprise the Damocles sword threatening our children’s future.
We had big fish to fry.
By Barbara Kessler
Green Right Now
The multi-edged issues facing the travel industry as it moves toward becoming more green are not hard to envision. First, there’s that sticky matter of getting there – by jet? by car?
There’s a certain built-in, un-green aspect at the core of tourism.
But that said, there are many ways travelers can be less consumptive and more supportive of eco-friendly practices. They can stay at conservation-minded hotels; places that don’t wash your sheets automatically every day; that serve local food and arrange low-impact tours for guests.
Online travel company Travelocity has taken its first steps toward helping consumers find and patronize greener destinations by launching an eco-friendly directory. The Green Directory aims to help travelers sort the green from the “green washed,” and so far features more than 200 hotels and resorts many of which already claim to be carbon neutral, according to the company.
Marin County dairy farmer Albert Straus started moving toward a “slower” way of doing business back in 1994, when his family-owned farm, Straus Family Creamery, became the only organic dairy west of the Mississippi.
Straus, whose organic ice cream will be scooped out at the Ice Cream Pavilion at Slow Food Nation, has been producing organic milk, yogurt, butter and ice cream under the family name ever since. Straus grew up on his father’s conventional dairy farm in Marshall, California, a town so small it had a one-room schoolhouse, on the shores of Tomales Bay in western Marin County, 60 miles north of San Francisco. He joined the farm as a partner in 1977 and made the risky, but prescient decision to transition the operation from conventional to organic in the early 1990s.
“Someone approached me about doing organic milk for ice cream,” Straus said in an interview in a makeshift conference room above his dairy. “I had no clue what it was. It took me three-and-a-half years to figure out what “organic” meant. No one else was doing it. There was one small co-op in Wisconsin, Organic Valley, but that was it.”