Thanks to Cool Green Science:
Charles Vigliotti at his compost facility in Yaphank, N.Y. CreditGrant Cornett for The New York Times
The photo above looks almost surreal, but this is not fake news:
What a decent man, we say every time we see news of Jimmy Carter. This story is no exception, and we especially appreciate the example he is setting with this action:
PLAINS, Ga. — The solar panels — 3,852 of them — shimmered above 10 acres of Jimmy Carter’s soil where peanuts and soybeans used to grow. The panels moved almost imperceptibly with the sun. And they could power more than half of this small town, from which Mr. Carter rose from obscurity to the presidency. Continue reading
Farmers and chefs looking for their perfect match at Bluejacket, a restaurant and brewery in Washington, D.C. Dan Charles/NPR
Thanks to the folks at the salt, over at National Public Radio (USA), one of the greatest investments any country has made in broadcast news and features:
By Dan Charles
…Ashley Heaney and Mark Heaney, from Green Acres Family Farm in Gapland, Md., are sitting in a booth on one side of the room, looking expectant and a little tense. They have a cooler full of eggs from their pasture-raised chickens beside them. This is their chance to show off those eggs to a collection of big-city chefs.
They’re here for matchmaking, though not of the romantic sort. It’s an annual “speed-dating” event where farmers get set up with chefs, in an effort to put more local food on restaurant tables. Continue reading
The United Nations, and its subsidiary the World Tourism Organization, are promoting the celebration of 2017 as the International Year of Sustainable Tourism for Development. We just celebrated 20 years of working in the sustainable tourism space, and UNWTO’s efforts help focus our attention now on the next decade’s worth of effort:
“With more than one billion international tourists now traveling the world each year, tourism has become a powerful and transformative force that is making a genuine difference in the lives of millions of people. The potential of tourism for sustainable development is considerable. As one of the world’s leading employment sectors, tourism provides important livelihood opportunities, helping to alleviate poverty and drive inclusive development.”
– United Nations Secretary-General, Banki-moon
World Tourism Day Message, 2015
A few days ago Arnay, the General Manager of Chan Chich Lodge, posted a snapshot of the sightings board just outside the reception area, where guests share what they have seen on any given day while trekking with guides, or trekking solo. 2016 was not exceptional for Chan Chich, but it was another year of exceptional opportunity to witness the abundance that comes with committed conservation.
The big cats made their presence known day after day after day. The entire food chain on which they depend was right there with them, well balanced in the 30,000 acres of forest that Chan Chich protects, surrounded by an additional nearly half million acres that other private conservation-minded land-owners protect in northwest Belize. Continue reading
An impression of the town square at the Babcock Ranch development in Florida. Photograph: Babcock Ranch
For every redemption story there seems to be at least one more redemption puzzle. Conundrums. This is one of those. We want to love the scheme for some of its nobler aspects, but then realize it is impossible to do so unconditionally. And finally, simply, impossible:
When this particular chef develops a thought into action, we are at least curious. When he shares a short essay on how the future of food might work, such as A Blueprint for the Future of Food, we take note. The following is from Turning Points, exploring how key moments from this year might signal something important coming in the year ahead.
Turning Point: France becomes the first country to outlaw food waste.
Not long ago, just before boarding a trans-Atlantic flight, I overheard a woman tell her friend that she had packed her own water bottle because she disliked wasting all the plastic bottles given out on planes. A few minutes later she was on the phone with another friend, explaining that she was on her way to Europe for the weekend to shop and relax. Continue reading
Illustration by Emily Woodworth
There have been moments in recent months when continued attention to the little details we see, and link to concerning incremental improvements in environmental sensitivity, social responsibility, or any other sustainability metric seems akin to “rearranging the deck chairs on the Titanic.” Political turmoil, and specifically political commitment to dismantle environmental protection in various influential countries, might make incremental change seem even less significant to some. These deck chairs are different. Every instance of care and action is a data point worthy of attention, and we will continue to connect the dots. Today, from the Field Museum of Chicago and their awesome Green Team:
THE FIELD MUSEUM’S GREEN TEAM
A Greener Field (the Museum’s “green team”) began as a grassroots recycling effort in 1989, and now has over 40 members representing every area of the Museum. Staff members who share the Museum’s commitment to improving sustainability attend monthly meetings which provide an outlet for them to share successes and challenges in terms of greening their departments, as well as a vehicle to initiate and help implement institution-wide programs. From bike sharing programs to recycling and composting Continue reading
We are constantly playing catch up with the terminology, let alone the science, of environmental efficiency in all its forms and considerations. Anthropocene delivers the daily goods, in the form of a summary of an environmentally-oriented scientific study, that we constantly find useful:
‘A love for food and a distaste for waste’: Iseult Ward (left) and Aoibheann O’Brien in the FoodCloud warehouse in Dublin.
Photograph: Mark Nixon for the Observer
Thanks to the Guardian for their coverage of stories about reducing food waste:
Junior Herbert, a volunteer with Olio, collects leftovers from vendors at London’s Camden Market. London has become a hub for apps and small-scale businesses that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss. Maanvi Singh for NPR
Green entrepreneurship is alive and well in London (thanks to National Public Radio, USA, and its program the salt for this story):
It’s around 6 o’clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London’s super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She’s going around from stall to stall, asking for leftovers.
Mornington works for the food-sharing app Olio. “If ever you have anything that you can’t sell tomorrow but it’s still edible,” she explains to the vendors, “I’ll take it and make sure that it’s eaten.” Continue reading
A customer shopped at Fruta Feia, a Portuguese cooperative created to sell imperfect food. The food industry has begun looking for ways to reduce waste. Bargain-hunting consumers seem to be going for the deals.CreditPatricia De Melo Moreira for The New York Times
Increasing attention to the inherent waste in judgements about imperfection is a welcome topic in our pages:
Thanks to 350.org for this one, via EcoWatch:
Last Tuesday, Fossil Free Sweden finally received confirmation from the Nobel Foundation that it does not intend to adopt rigid sustainable investment guidelines which entirely exclude investments in the least sustainable companies on the planet—those driving climate change through the exploitation of fossil fuels.. Continue reading
Edinburgh of the Seven Seas, Tristan da Cunha, South Atlantic Ocean michael clarke stuff / Wikipedia
Thanks to EcoWatch for keeping us posted on the greenish news from the bottom edge of the planet:
The most remote village on Earth, located on Tristan da Cunha in the South Atlantic Ocean, is about to get a 21st century upgrade thanks to an international design competition aimed at creating a more sustainable future for the farming and fishing community. Continue reading
Kate Brandt speaking at the 2016 SXSW Eco conference in Austin, Texas. Photograph: Diego Donamaria
We do not see enough of this type of story: