When I decided to delete that app it was without hesitation. I wanted to avoid sanctimony, but the point of making a show of my resolve was a simple message, i.e. that manners matter. Even though that app had been extremely useful to me over the past year, it was not so useful that I could ignore its founder’s behavior once I finally paid attention.
So now I am paying attention, and need a new app. And where better to start looking? I liked the message of that story, for reasons akin to my boyhood preference for Bjorn Borg over John McEnroe. I believe in disruption and I believe in winning, but if one is going to develop new rules of the game, then they should definitely be better rules that lead to better behavior. Continue reading
Hi, there! I’m Mari Gray, founder of artisan-made brand Kakaw Designs, based in Guatemala. After studying International Relations and Spanish at UC Davis and then working for several non-profits in Latin America, I became disillusioned and decided to focus on sustainable development through a social enterprise, partnering with talented artisan communities in Guatemala.
I feel incredibly fortunate to work with different artisan groups in Guatemala through Kakaw Designs (pronounced <kekao> like the cacao tree), an artisan-made brand I started about four years ago. We currently work with several different artisan groups: two weaving, one embroidery, two teams of leathersmiths, and one silversmith; all to make our designs come to life. But it was for a good reason that we started with the weaving cooperative Corazón del Lago in San Juan la Laguna, at Lake Atitlán.
We would never have been able to launch Kakaw Designs without this group of forward-thinking, professional weavers from this small Maya village. The community itself is exceptional, with sustainability clearly a focus through:
- Use of natural dyes in textile production, also using local traditional techniques such as backstrap weaving and ikat designs <<Learn more by watching our video>>
- Organization of weavers in cooperatives or associations, where women work together and can therefore take larger orders and offer quality control
- Up-and-coming development of community ecotourism, especially birding
To me, conservation tourism isn’t just about facilitating guest experiences in nature, but rather, it is about ensuring that guests walk away from their experience having gained a new appreciation for the systems they have interacted with. When I first spoke with Crist about spending my summer at Chan Chich, we mostly discussed working on developing a hydroponic food production system at the lodge. Not only would this system serve as a food supplier for the kitchen, but would also have an interactive educational aspect so guests could learn about the process. While this project is still a focal point of my internship, sustainability isn’t just about improving one aspect of a system, just like good conservation tourism is about having a medley of experiences.
When strengthening both the guest experience and sustainable operations at Chan Chich, it isn’t enough to just focus on what is going in to the kitchen. Rather, it is essential to focus on what is coming out of the kitchen as well.
Sustainable waste management has been important to the operations at Chan Chich for some time now. However, never before has these processes been visible to guests. While the hydroponic project is still under development, applying the project’s ideas of sustainable technology and guest education to waste management in the meantime is highly beneficial.
The United Nations Ocean Conference is underway to support the implementation of Sustainable Development Goal 14: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
The importance of collaboration between public and private sectors to brainstorm innovative solutions to environmental issues is becoming increasingly clear, as is the reality that states and local governments will be the stronger voices for climate activism.
The health of the planet and our oceans are interchangeable, and Sylvia Earle has been the spokesperson for that truth for decades.
Take the extra 18+ minutes to listen to her 2009 TED Prize Talk here.
The design company Ecovative makes a variety of packaging materials using mycelium fungus. Credit Nathaniel Brooks for The New York Times
Thanks again to Stephanie Strom for a story about ecology that surprises:
For the environmentally conscious eater, they are among the most inconvenient truths: Too much food goes to waste. Too much packaging comes with the food. And too much of the packaging is made to last for ages.
Now there may be a single answer to all three problems: using excess food to make the packaging. Continue reading
Believe it or not, there is some good news out there on the carbon footprint trail. Thanks to Mathis Wackernagel, whose work I have appreciated even without posting more since 2011, and to his whole team for sharing this:
The US per capita Ecological Footprint dropped nearly 20% during the last eight years of available data (2005 and 2013), a total reduction that matches the entire Footprint of Germany. Continue reading
Thanks to Justine E. Hausheer for Modeling Logging’s Impacts on Biodiversity & Carbon in a Hypothetical Forest over at Cool Green Science:
Tropical forests are widely celebrated for their biodiversity and increasingly recognized for their carbon sequestration potential. But what’s less often acknowledged is halting logging entirely will make climate change worse, as wood is one of the most sustainable building materials.
So how can conservationists help nations meet the demand for wood products and protect forests, while minimizing both biodiversity loss and carbon emissions? Continue reading
Thanks to EcoWatch for this note about the Google site that helps residents of major cities in the USA think more clearly about solar as an option:
Thanks to Anthropocene, for this article, which adds to today’s green food theme:
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…
Meatless 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
If Mr. Trashy has a silly ring to it, so be it. The medium is the message:
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.
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