Saturday, December 25, 2010
Saturday, November 27, 2010
Monday, November 8, 2010
In my Quantitative Methods for Environmental Science course, we've begun our study of climate change. I'm really finding it interesting--I knew the basics, but I'm loving delving deeper into the equations and understanding the geophys/chemistry behind it. (Both links above from our professor, Jim Williams)
Sunday, November 7, 2010
Sunday, October 24, 2010
Sunday, October 10, 2010
Monday, September 6, 2010
HOW TO GREEN YOUR EVENT
Tips and resources to help make your event more environmentally friendly
In order to promote sustainability, where possible, all events should serve at least 50% plant-based food items. These are low on the food chain and require much fewer resources than animal-based food items. We also recommend that food be locally grown, organic, and minimally processed to promote more efficient resource use.
RECYCLING AND TRASH CANS
Make sure that event attendees have easy access to trash cans and recycling bins.
Your guests can easily bring a cup to your event as well. Not only will your event then produce less waste, but you will also save money by not purchasing disposable cups. Plus, everyone will know which glass is theirs.
Don‟t forget to turn off any lights or electronic equipment once you are done using them.
Some ideas for food items that meet the 50/50 criteria include:
Hummus and babaganoush spreads with crackers, pita, or bread
Snacks such as fruit, nuts, chips, salsa, and guacamole
Vegetable sushi rolls
Vegetable soups and chili without a cream base
Vegetable stir fries
Vegan salads such as pasta and bean salads
Vegetarian sandwich fixings, including baked tofu, avocadoes, cucumbers, and tomatoes
Vegetable or lentil curries
No need to go out and buy plastic plates and styrofoam cups for your event. Instead, purchase biodegradable servingware and reduce the amount of trash your event produces. For small events, check out Whole Food's selection of biodegradable servingware. For larger events, search for a green servingware provider, preferably local.