HEC 92 Call To Action On Sustainable Hospitality

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I already mentioned this session earlier, but I just got this snapshot in my inbox, which we took at the end of that discussion, so another quick comment. After an excellent Q&A (there is more than one CEO of a global brand visible in the audience if you know who to look for, among lots of other top industry talent and future leaders) we decided to turn the camera on everyone present, ourselves included, and our ask was simple: stand if this session has given you an idea what you will do differently starting Monday morning. Everyone stood, of course. So this snapshot, this call to action, was a way to do a reality check when the time comes…

Responsible Fish-Sourcing, 2.x

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Monterey Bay Aquarium Seafood Watch App best choice recommendations for cod. Screenshot by NPR

Rules change. Guides get updated. Staying on top of this topic requires effort. But it is worth it. Thanks to the folks at the salt for an acknowledgement that choosing fish in a responsible manner is no easy task, even for those regularly paying attention:

This month, I ventured to ask the man behind the counter at a Whole Foods Market what kind of shrimp he was selling. “I don’t know,” he replied. “I think they’re just normal shrimp.” I glanced at the sustainable seafood guide on my phone. There were 80 entries for shrimp, none of them listed “normal.”

What about the cod? Was it Atlantic or Pacific? Atlantic. How was it caught? I asked. “I’m not sure,” he said, looking doubtfully at a creamy fish slab. “With nets, I think. Not with harpoons.” Continue reading

Impossible’s Intriguing Inclination

Impossible.jpgMeatless is not even a concept yet for some, but we’re working on that. Many of us contributing on this platform have already started taking it seriously even if not totally converted–reducing meat consumption rather than going all out vegetarian, let alone vegan–for all kinds of good reasons.

We have already expressed our interest as best we can without having yet tasted one of these, but thanks to this Guardian review we are now a step closer to the impossible. We do not need to have tasted it to have high expectations and hopes to match the ambitions of the company:

Impossible Foods is on the cusp of big things. But as the company lines up its first burger chain, it still needs to show it can convert the meat-loving masses Continue reading

Baltimore Water Wheel & A Vision Of Recovery

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If Mr. Trashy has a silly ring to it, so be it. The medium is the message:

USING THE POWER OF NATURE TO KEEP OUR HARBOR CLEAN

The Inner Harbor Water Wheel, or “Mr. Trash Wheel” to locals, combines old and new technology to harness the power of water and sunlight to collect litter and debris flowing down the Jones Falls River.

The river’s current provides power to turn the water wheel, which lifts trash and debris from the water and deposits it into a dumpster barge. When there isn’t enough water current, a solar panel array provides additional power to keep the machine running. When the dumpster is full, it’s towed away by boat, and a new dumpster is put in place. Voilà!

Thank you, Mr. Trash Wheel.

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Urban Renewal We Can Relate To

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We like the sound of it:

In Denmark, Brewery’s Departure Offers a Chance to Go Green

By

Copenhgn3.jpgCOPENHAGEN — Perched in his centrally located office, Laust Joen Jakobsen looks out onto a small plaza, a rooftop basketball court and a grass bed that will be lush with flowers by the summer.

Just months ago, Mr. Jakobsen, the rector of University College Copenhagen, was sitting in a suburban campus between parking lots and a residential neighborhood. “We are happier here when we look out the windows,” he said. Continue reading

Healthy Prairies & Space Cowboys

Thanks to Cool Green Science:

Space Cowboys: A New Generation of Prairie Keepers

Continue reading

Composting As Big Business

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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:

Jimmy’s Sunny Disposition

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

Millet, India & A New Green Revolution

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A woman farmers harvests pearl millet in Andhra Pradesh, India. Millets were once a steady part of Indians’ diets until the Green Revolution, which encouraged farmers to grow wheat and rice. Now, the grains are slowly making a comeback. Courtesy of L.Vidyasagar

Thanks to the folks at the salt for this note on millet:

Getting people to change what they eat is tough. Changing a whole farming system is even tougher. The southern Indian state of Karnataka is quietly trying to do both, with a group of cereals that was once a staple in the state: millet. Continue reading

Farmers, Chefs & Connections

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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:

‘Speed Dating’ For Farmers And Chefs: ISO A Perfect Local-Food Match

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

2017, International Year Of Sustainable Tourism For Development

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

Continue reading

2017, Year Of Wilderness Conservation, Farming & Food

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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

Redeeming Schemes Punctuated With Question Marks

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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:

The solar-powered town: a dream for the environment – or a wildlife nightmare?

Babcock Ranch, the brainchild of ex-NFL player Syd Kitson, aims to be a model of sustainability but campaigners fear it will be tragic for endangered panther

Edward Helmore in New York

Florida real estate has a bad habit of reflecting the boom-and-bust cycles of the US economy but Babcock Ranch, a new development opening early next year and designed to be the world’s first solar-powered town, is hoping it can provide the Sunshine state with a model for sustainable living. Continue reading

Food’s Future Seen In Urgent Present Perspective

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Cristiana Couceiro

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

Greening Museums

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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

‘Tis the Season for Creative Arborescent Decision-Making

photo credit: Carol Fernandez

photo credit: Carol Fernandez

Real Vs. Fake Trees – Which is Better for the Environment?

Tis the season for an age-old question: Which kind of Christmas tree – real or fake – is better for the environment?

We love this question, because it’s an example of a simple choice that anyone and everyone can make that can reduce our impacts on the environment.

We also love this question because, like many environmental issues, the answer isn’t as simple as you might think. Our #1 recommendation? Buy a real tree. Read on for more details on the impacts of both real and fake Christmas trees, and then make the choice that’s right for you. And check out our 12 Tree Tips for other earth-friendly holiday decoration tips.

REAL CHRISTMAS TREES

In 2015, 26.9 million trees were purchased from live Christmas tree farms – more than twice the number of fake trees purchased (12 million).   Continue reading

Understanding The Solar-Carbon Threshold

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Image: Daniel Parks/Flickr

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:

Solar power will cross a carbon threshold by 2018

Bees In Need Get Boost

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Honeybees alone are responsible for boosting the production of fruits, nuts and vegetables. But bee and other pollinator populations in the US have been in decline in recent years. Photograph: Klas Stolpe/AP

Thanks to the Guardian:

Bee’s knees: a new $4m effort aims to stop the death spiral of honeybees

General Mills is co-funding a project with the federal government to restore the habitat of pollinators such as bees and butterflies on North American farms Continue reading

App For Food Waste Reduction

‘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

‘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:

FoodCloud: new app proves a nourishing idea for wasted food

The distribution of surplus food in Ireland is being transformed by FoodCloud. Killian Fox meets the duo behind the venture

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Within one community, there can be a business that’s throwing away perfectly good food and just around the corner there’s a charity that’s struggling to feed people in need,” says Iseult Ward of FoodCloud, a remarkable social enterprise which she co-founded with Aoibheann O’Brien in 2012. “We wanted to connect the two.” Continue reading

Food Waste Approaching Zero (Goals Are Powerful)

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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):

Eat It, Don’t Leave It: How London Became A Leader In Anti-Food Waste

MAANVI SINGH

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