PGC FINAL
How did you hear about PGC? What inspired you to sign up?
I heard about PGC through my lovely friend Anna Hankins who has been rockin' our environment since PGC 2012. Anna's work with Teens Turning Green has been so inspiring to me.
From leading the Take Back the Tap initiative at our awesome former high school (Wachusett in Holden, MA) to EarthWatch to traveling around the country on the Conscious College Road Tour, Anna showed me that people our age have the ability to create major change. Before, I thought I had to wait until at least after college if I wanted to be an activist, but Anna's work made me realize this wasn't the case. What an eco hero, right? I decided to do PGC this year because I wanted to transform my life from conventional to conscious. I figured if I was going to lead environmental change in my community, I would need to practice what I was preaching even more than I already was. I knew there was a lot to learn, but I didn't know HOW much. PGC truly helped me accomplish this goal and changed my life in so many other ways than I could have dreamed of.
Share three ways that your participation in PGC has changed the way you live your life.
I could list off a hundred ways PGC has changed the way I live my life, but here are three:
1) PGC added a whole new component to my definition of the term "green." Now, "being green" not only means living a sustainable, conscious lifestyle, but it also means acting as a voice + force of positive change in regards to saving and protecting our planet. It means using your talents, whatever they may be, along with media and connections to communicate to others the importance of our environment. Now I know that being eco-friendly is multi-faceted and I really can synthesize my interests to start environmental action.
2) PGC completely changed the way I think about food. First, it changed my diet. Not only am I now vegetarian, but I'm also a non-GMO, fair trade, organic food crusader. Second, PGC inspired me to join Real Food Challenge team to bring 20%+ real, local, sustainable food to Skidmore's dining hall. In turn, Real Food Challenge and Real Food Rising strengthened my voice within the community, encouraged me to meet with the administration, and most importantly, communicate my love of food + food justice to the world.
3) A combination of many of the challenges lead me to ask myself, "why and how was I creating so much waste in one day?" My trash generation spurred a lot of conversation as I walked with it around campus, increasing awareness through communication. I learned many freighting statistics (ex. the average American creates 16 hundred pounds of trash a year, most of which ends up in a dump even though it can be recycled/composted) which made me realize that my waste--which could end up dumped across the oceans or leak toxins in landfills--was causing harm to a larger global community.
The way I was living was unsustainable, I needed to change my "carbon diet" or risk harming other people and our planet. The changes I made (shorter showers, biking + walking everywhere, eliminating meat from my diet, and purchasing more local food) were simple yet effective and helped me to drastically reduce my ecofootprint. I'm not a "No Impact Woman" yet, but I'm truly working on it.
How has your participation in PGC inspired you to take action in a way that you haven't before?
Before, I had the ideas and the passion to change the world. Now, I have the motivation and a voice to do it. PGC taught me that it doesn't matter that I'm only one person and that my actions (environmental and otherwise) can made a difference on my community. PGC showed me how necessary media is as a form of action. I used to shy away from social networking, thinking it was more of a distraction. Today, I'm embracing media (blogging, twitter, Facebook, yerdle, instagram, pinterest, the list goes on) as one of the most powerful tools for positive change in the 21st century. With it, I can reach SO many people!
What kept you motivated to complete the 30 days of PGC 2013?
One of the biggest motivating factors for completing the 30 days of PGC was simply that I really wanted (and NEEDED) to change my lifestyle. If I wanted to be an activist, I knew I should be practicing what I was preaching and PGC really helped me in the personal transformation from conventional to conscious. Having a new challenge to look forward to outside of my schoolwork, friends, and activities really kept me in balance/put everything in perspective. The challenges definitely built on themselves; as I completed each one, I'd see more and more changes in myself and my community. This in turn made me want to try harder in each challenge. My other form of motivation was, of course, the hope to attend Green University. I began PGC for myself and watched as it spun into a platform of involvement with my campus, family, and friends, but I don't think a day went by when I didn't dream of going to Green U!
During Project Green Challenge you have been asked to present proposals to your school and community leaders. Cite some examples of how you engagement with these leaders have started to effect change on your campus.
What positive/negative experiences did you have in the process of advocating for these changes?
Almost all of my experiences in advocating for these changes have been positive. The support I've gained through the Skidmore community and beyond is really tangible. Most specifically, my peers are extremely excited and willing to help. I've emailed the green collective (a list of leaders in all of Skid's sustainability related clubs), began assembling action teams for my projects, and collaborated with other clubs and classes (SkidTv, Student Government Association, and American Taste) to get these ideas to actually happen. Even though members of administration are supportive of sustainable change, sometime the bureaucracy can be difficult to deal with. Many environmental projects are expensive and complicated, and proposing these ideas to higher-ups can often seem like an attack rather than a positive force of change. (For example, we have to be careful when using the term "real food" with the dining director as not to sound like we are insulting his work). With different strategies and even more optimistic approaches, I think we will be able to gather even more support from the biggest Skidmore leaders.
If we interviewed your friends and family, how would they say this experience has impacted you?
My friends, family, and professors would agree that PGC has truly transformed my life from little conscious daily changes like biking and shorter showers to becoming a leader in my community. Starting college and making new friends has been transformative within itself; the friends I've made here are amazing and talented people and have basically done PGC with me every step of the way. I've interviewed them, surveyed them, ate real food with them, shared my PGC prizes with them, and joined environmental clubs/activities with them. My friends and fam have been some of my biggest motivating factors to complete PGC because of all the support they have given me!
How has your participation in PGC impacted your friends, family, school, and community? Please share some specific anecdotes.
I believe that PGC has impacted not only my life, but also the lives of my friends, family, and members of the Skid community. Here are just a few examples
Look back at your challenge submissions. Select the one that you are most proud of and upload it here.
Sustainable Agriculture Greenest day 26
Why are you most proud of that submission?
I'm proud of a lot my submissions, but one that spoke to me as I was looking through my blog was one of the most recent ones, Sustainable Agriculture Greenest. I loved this challenge because it synthesized two of my favorite things, food and communication. I was fortunate to be able to take a trip 9 Miles East Farm to talk to Gordon Sacks, one of the coolest farmers in the Saratoga area with the creative business venture of "local food for busy people." Talking to Gordon about his ideas over an incredible, sustainable meal really put the culture back in agriculture. For me, the celebration aspect of sharing food and ideas is so important to me. Learning about local farms in the area, then directly communicating with them, was a huge defining moment in my PGC journey because it reminded me yet again why I'm so passionate about food (it brings people together!) I was also proud of my Conscious Kitchen menu, based off of my favorite thing Gordon said, "When you have great ingredients, you don't really need to do anything to them to make a great meal" that emphasized the necessity of local, seasonal food. Yum!
What is your most memorable about your Challenge experience?
The most memorable thing about my challenge experience was connecting with people from my community. I credit PGC for giving me the motivation and inspiration to meet farmers like Dave Randles of Argyle cheese farm, the amazing youth leaders at real food rising, CoFed organizer Lauryl Berger-Chun, Skidmore's dining director and the entire sustainability office, and many more people. PGC made me realize how much these connections mean. One voice is good, but many voices together means real power. In order to create real change, you have to know some great people!
List the five challenge themes that most inspires you and for each theme, tell us why.
1. GMO: This challenge taught me so much about GMOs. I thought I knew the basics, but it turns out there was so much more to learn. From trying to get GMOs out of my dining hall and debating them in my Culture and Biology of Food class to discussing Yes on 522 with all of my Washington friends, I've definitely been inspired to become an anti-GMO crusader.
2. Meatless Monday: To put it simply, MM gave me a completely new lens from which to view my food. I thought I could only be a real foodie if I ate meat, but reducing my meat consumption has actually broadened my passion for food. It's been a great transformation.
3. Wellness: I knew virtually nothing about yoga before PGC. Now I do a little every morning (plus other fitness activities) for some "me time" and I feel great
4. School: I've been researching what's actually going on a Skidmore (from Sysco and and "real food" in the dining hall to geothermal heating to lack of composting to environmental groups on campus) and actually meeting with administration and dining hall heads to make these changes happen really helped me find my voice
5. Hemp: I didn't know how *magical* hemp was! There are so many uses for it (textiles, paper, medicine, food, fuel, construction, body care, and more!) I'm going to try to use it as much as possible. This challenge inspired me to question the materials I'm using in daily life and presented me with a fantastic new alternative.
How will you apply what you have learned during PGC to your life?
I think the real question is, how could I NOT apply what I learned in PGC to my life? On a personal level, I've changed my diet, consumption, water use, waste, purchasing methods, social media use, fitness habits, and so much more. In regards to the larger scope, I've used PGC as a way to reach out to my community, relate to others, and become a real leader.
Did you have a defining moment during PGC 2013?
My favorite defining moment during PGC was during the Eco Hero challenge as I researched and contacted Andrew Plotsky of FarmRun.com. Plotsky's story paves the way for the type of work I want to be doing in life. His team of "photographers, film makers, bread bakers, butchers, gardeners, fermentation freaks, design geeks, and lettersmiths" is the epitome of creativity. I want to synthesize my passions (food, art, and environmental activism) in a way like the Farmrun team has. At this moment, I realized that I DO have the drive and the voice to be an "art-tivist" if I so choose.
List the five most important ways your life has transitioned from conventional to conscious over this month.
Went vegetarian!
Switched non-toxic, chemical free body products + replaced my cleaners/detergents with eco-friendly options
Began "voting with my dollar" and supporting/buying certified fair trade, non GMO, organic, local food
Went as "zero-waste" as possible: composting, recycling, upcycling, and reducing everything I could + biking and walking instead of cars/bus
Gained a conscious voice and ability to communicate with my peers, administration, and other community leaders
What are the five words that would best describe your PGC 2013 experience.
Just five? I could name many more. Here we go: Transformative. Fun. Communicative. Collaborative. Inspiring.
Are there challenges you would like to see added in the future years? Please describe.
I think it'd be cool if there was a challenge that asked PGC-ers to find an aspect of their lives that normally wouldn't directly relate to the environment and find out how 1) they themselves could relate it to eco-consciousness and 2) if there are other eco heroes already doing it. For example, for me it would be art, while for someone else it could be sports, sociology, business, education, technology, film, and beyond! As a liberal arts student, I'm learning that I learn better when I find connections between the broad fields I'm studying. We're global citizens in a connected world where a synthesis of our passions will only make us more motivated, inspired, and powerful.
Why should you be chosen as a PGC Finalist?
I want to be a PGC finalist because I want to tell EVERYONE about the journey I've been through this October. For me, PGC is not over just because the month is. I've wholeheartedly incorporated the themes I've learned into my life and my community. Being able to communicate with esteemed eco leaders, to meet other amazing finalists, and to create social action platforms at Green U would be yet another life changing step in this already transformative experience. I've never been so excited to create change and I want to work with Teens Turning Green because I think I have something new and creative to bring to the table. I'm a motivated, passionate ready to collaborate on some innovative projects. Being a finalist would give me the extraordinary opportunity to do this. From the bottom of my heart, thank you PGC!
I heard about PGC through my lovely friend Anna Hankins who has been rockin' our environment since PGC 2012. Anna's work with Teens Turning Green has been so inspiring to me.
From leading the Take Back the Tap initiative at our awesome former high school (Wachusett in Holden, MA) to EarthWatch to traveling around the country on the Conscious College Road Tour, Anna showed me that people our age have the ability to create major change. Before, I thought I had to wait until at least after college if I wanted to be an activist, but Anna's work made me realize this wasn't the case. What an eco hero, right? I decided to do PGC this year because I wanted to transform my life from conventional to conscious. I figured if I was going to lead environmental change in my community, I would need to practice what I was preaching even more than I already was. I knew there was a lot to learn, but I didn't know HOW much. PGC truly helped me accomplish this goal and changed my life in so many other ways than I could have dreamed of.
Share three ways that your participation in PGC has changed the way you live your life.
I could list off a hundred ways PGC has changed the way I live my life, but here are three:
1) PGC added a whole new component to my definition of the term "green." Now, "being green" not only means living a sustainable, conscious lifestyle, but it also means acting as a voice + force of positive change in regards to saving and protecting our planet. It means using your talents, whatever they may be, along with media and connections to communicate to others the importance of our environment. Now I know that being eco-friendly is multi-faceted and I really can synthesize my interests to start environmental action.
2) PGC completely changed the way I think about food. First, it changed my diet. Not only am I now vegetarian, but I'm also a non-GMO, fair trade, organic food crusader. Second, PGC inspired me to join Real Food Challenge team to bring 20%+ real, local, sustainable food to Skidmore's dining hall. In turn, Real Food Challenge and Real Food Rising strengthened my voice within the community, encouraged me to meet with the administration, and most importantly, communicate my love of food + food justice to the world.
3) A combination of many of the challenges lead me to ask myself, "why and how was I creating so much waste in one day?" My trash generation spurred a lot of conversation as I walked with it around campus, increasing awareness through communication. I learned many freighting statistics (ex. the average American creates 16 hundred pounds of trash a year, most of which ends up in a dump even though it can be recycled/composted) which made me realize that my waste--which could end up dumped across the oceans or leak toxins in landfills--was causing harm to a larger global community.
The way I was living was unsustainable, I needed to change my "carbon diet" or risk harming other people and our planet. The changes I made (shorter showers, biking + walking everywhere, eliminating meat from my diet, and purchasing more local food) were simple yet effective and helped me to drastically reduce my ecofootprint. I'm not a "No Impact Woman" yet, but I'm truly working on it.
How has your participation in PGC inspired you to take action in a way that you haven't before?
Before, I had the ideas and the passion to change the world. Now, I have the motivation and a voice to do it. PGC taught me that it doesn't matter that I'm only one person and that my actions (environmental and otherwise) can made a difference on my community. PGC showed me how necessary media is as a form of action. I used to shy away from social networking, thinking it was more of a distraction. Today, I'm embracing media (blogging, twitter, Facebook, yerdle, instagram, pinterest, the list goes on) as one of the most powerful tools for positive change in the 21st century. With it, I can reach SO many people!
What kept you motivated to complete the 30 days of PGC 2013?
One of the biggest motivating factors for completing the 30 days of PGC was simply that I really wanted (and NEEDED) to change my lifestyle. If I wanted to be an activist, I knew I should be practicing what I was preaching and PGC really helped me in the personal transformation from conventional to conscious. Having a new challenge to look forward to outside of my schoolwork, friends, and activities really kept me in balance/put everything in perspective. The challenges definitely built on themselves; as I completed each one, I'd see more and more changes in myself and my community. This in turn made me want to try harder in each challenge. My other form of motivation was, of course, the hope to attend Green University. I began PGC for myself and watched as it spun into a platform of involvement with my campus, family, and friends, but I don't think a day went by when I didn't dream of going to Green U!
During Project Green Challenge you have been asked to present proposals to your school and community leaders. Cite some examples of how you engagement with these leaders have started to effect change on your campus.
- My first experience of connecting with community leaders in my school was when was looking for funding options to attend the Real Food Rising summit in Minnesota. I knew when I came to Skidmore that the organization Real Food Challenge was a big interest, so once I heard about Real Food Rising I knew it would be really important to attend. Skidmore has many ways to fund projects, so I began by meeting with Financial Coordinator Kris Scully to figure out where I needed to focus my attention. Two funds--JSS Activism and New Initiatives in Sustainability--seemed like my best bet for sending 3 members. Applying was a complicated process which involved a lot of paperwork, collaboration, and meetings; however, it was so worth it. This experience not only taught me how to write a grant proposal (Check it out here: https://docs.google.com/document/d/1kyS5_Bd126Ao7gRLDxuswYRvN6NSDT3neS01heoNJYE/edit?usp=sharing) but it also taught me how to communicate with my peers and administration. In order to receive funding, I had to present my request to the entire student senate in two different rounds. I told them what RFC/RFR was, what I wanted to do there, and what I wanted to bring back. This was a big defining moment for me. It was so nerve-wracking presenting to the official board, but my public speaking woes melted away when I realized how supportive they were. It made me realize how important collaboration is… they want change too!
- Next, I was extremely fortunate to have a meeting with Karen Kellogg (Associate Dean of the Faculty for Infrastructure, Sustainability, and Civic Engagement and Associate Professor of Environmental Studies), Levi Rodgers (Sustainability Fellow), Rachel Willis (Sustainability Fellow), and Michael Marx (Environmental Studies Dept. Associate Professor Director). I was able to present and discuss Real Food Rising (and thank them for sending us through the New Initiatives Sustainability Fund/JSS Activism Fund that we received), the beginning of a food cooperative at Skidmore, sustainability in the dining hall, our plans to expand Real Food Skidmore as an officially chartered club, and other eco-initiatives like my proposal to follow. I can't express how awesome it was to be meeting with such important people within the college as well as how friendly, supportive, and excited about our projects they were. Right now, it looks like both upcoming plans (coop + bulk buying program and Room Recycle) are going to happen. We're so excited, we've gathered so much student support + and action team, and we're filing lots of paperwork!
- Real Food Challenge is working with SkidTv to create a video and a social media platform to spread the word about real, just FLOSSN' food! The head of SkidTv is coming to our next Wednesday meeting to begin the video. I cannot wait!
- Real Food Challenge Skidmore had a meeting with dining services Mark Miller (Director), Pat Gerard (Business Manager), and Frank Esposito (Production Manager) about the new food provider (Sysco), a potential Meatless Monday, running the calculator/looking at invoices, and the process of running a self-op. Despite d-hall's initial hesitation in MM, I think we can get Skidmore involved in this movement. We are going to start with a petition to get MM happening in our cafeteria. When I asked 40 people in the library if they'd be interested in MM, 60% said yes. This is a good sign and gives me hope for the future! In relation to the other food dialogues, the dining hall team was very open to more real food in d-hall, was very excited to discuss partnerships that those with Battenkill Milk and Sea2Table, and wanted to set up another meeting.
- Other engagements: Met ocean advocate/ artist Courtney Mattison and communicated with Andrew Plotsky (both Skidmore alums) to learn about community involvement through art. I also went to Honest Weight Food Cooperative and 9 Miles East Farm to meet Gordon Sacks and gain some food justice inspiration to raise awareness + share with the Skidmore community.
What positive/negative experiences did you have in the process of advocating for these changes?
Almost all of my experiences in advocating for these changes have been positive. The support I've gained through the Skidmore community and beyond is really tangible. Most specifically, my peers are extremely excited and willing to help. I've emailed the green collective (a list of leaders in all of Skid's sustainability related clubs), began assembling action teams for my projects, and collaborated with other clubs and classes (SkidTv, Student Government Association, and American Taste) to get these ideas to actually happen. Even though members of administration are supportive of sustainable change, sometime the bureaucracy can be difficult to deal with. Many environmental projects are expensive and complicated, and proposing these ideas to higher-ups can often seem like an attack rather than a positive force of change. (For example, we have to be careful when using the term "real food" with the dining director as not to sound like we are insulting his work). With different strategies and even more optimistic approaches, I think we will be able to gather even more support from the biggest Skidmore leaders.
If we interviewed your friends and family, how would they say this experience has impacted you?
My friends, family, and professors would agree that PGC has truly transformed my life from little conscious daily changes like biking and shorter showers to becoming a leader in my community. Starting college and making new friends has been transformative within itself; the friends I've made here are amazing and talented people and have basically done PGC with me every step of the way. I've interviewed them, surveyed them, ate real food with them, shared my PGC prizes with them, and joined environmental clubs/activities with them. My friends and fam have been some of my biggest motivating factors to complete PGC because of all the support they have given me!
How has your participation in PGC impacted your friends, family, school, and community? Please share some specific anecdotes.
I believe that PGC has impacted not only my life, but also the lives of my friends, family, and members of the Skid community. Here are just a few examples
- All of my friends now use reusable water bottles, coffee mugs, mason jars, and actively get up to grab reusable bowls instead of provided paper ones during dining hall's Sundae Sunday. Huzzah for Taking Back the Tap and zero-waste!
- After receiving the awesome steel pint from my PGC prize package, I brought it to a party and had some great conversations with some fellas who had no idea why zero-waste was so bad. A few told me they'd start using mason jars instead of red solo cups and I got really excited.
- I'm always talking about composting during work study (Skidmore does not do nearly enough of it). My upperclassmen friends who have a much better composting system recently told me they compost so much more now. My coach even sends me snapchats of the scraps he composts/whenever he eats a salad, it's too funny.
- After Meatless Monday, I went vegetarian. I showed my friend Jacob the challenge resources page + vids and decided to do it with me! We've been veg since then and the solidarity has been really helpful. My other vegetarian/vegan friends have really supported my decision and gave me TONS of suggestions, tips, and recipes to make sure my new diet is balanced and healthy.
- While on the phone today, I asked my mum if PGC has had any impact on her and she wanted me to include this response: "
- "First of all we are extremely proud of Maddie for taking on this challenge while starting a very busy freshman year in college. Her commitment was inspiring and we're impressed that she was able handle the additional work given her heavy academic load. We read her blog everyday and although we consider ourselves "eco-aware," she reinvigorated our desire to reduce our impact on the environment. One day that especially sticks out in our minds was Zero Waste day. We had to go shopping for groceries and literally came home with only a bag and a half, because many of the things we wanted to buy were so heavily packaged. It was depressing. We watched a video (No Impact Man) about a family that lives a very comfortable and pleasant life with almost no waste. Their eco-conscious but still pleasure filled life put us to shame. And we are avid recyclers and composters who only put out about 3 bags of trash a month. One commitment we've decided to make is to buy more in bulk and avoid as much plastic as possible. We continue to look for ways to cut back. When we built our house, we put in a root cellar for garden produce, but have let that slide somewhat in favor of freezing in plastic. It now seems like time to recommit to the root cellar. There are many more ways we can follow a sustainable lifestyle. Thank you Maddie for helping us remember what's important."
Look back at your challenge submissions. Select the one that you are most proud of and upload it here.
Sustainable Agriculture Greenest day 26
Why are you most proud of that submission?
I'm proud of a lot my submissions, but one that spoke to me as I was looking through my blog was one of the most recent ones, Sustainable Agriculture Greenest. I loved this challenge because it synthesized two of my favorite things, food and communication. I was fortunate to be able to take a trip 9 Miles East Farm to talk to Gordon Sacks, one of the coolest farmers in the Saratoga area with the creative business venture of "local food for busy people." Talking to Gordon about his ideas over an incredible, sustainable meal really put the culture back in agriculture. For me, the celebration aspect of sharing food and ideas is so important to me. Learning about local farms in the area, then directly communicating with them, was a huge defining moment in my PGC journey because it reminded me yet again why I'm so passionate about food (it brings people together!) I was also proud of my Conscious Kitchen menu, based off of my favorite thing Gordon said, "When you have great ingredients, you don't really need to do anything to them to make a great meal" that emphasized the necessity of local, seasonal food. Yum!
What is your most memorable about your Challenge experience?
The most memorable thing about my challenge experience was connecting with people from my community. I credit PGC for giving me the motivation and inspiration to meet farmers like Dave Randles of Argyle cheese farm, the amazing youth leaders at real food rising, CoFed organizer Lauryl Berger-Chun, Skidmore's dining director and the entire sustainability office, and many more people. PGC made me realize how much these connections mean. One voice is good, but many voices together means real power. In order to create real change, you have to know some great people!
List the five challenge themes that most inspires you and for each theme, tell us why.
1. GMO: This challenge taught me so much about GMOs. I thought I knew the basics, but it turns out there was so much more to learn. From trying to get GMOs out of my dining hall and debating them in my Culture and Biology of Food class to discussing Yes on 522 with all of my Washington friends, I've definitely been inspired to become an anti-GMO crusader.
2. Meatless Monday: To put it simply, MM gave me a completely new lens from which to view my food. I thought I could only be a real foodie if I ate meat, but reducing my meat consumption has actually broadened my passion for food. It's been a great transformation.
3. Wellness: I knew virtually nothing about yoga before PGC. Now I do a little every morning (plus other fitness activities) for some "me time" and I feel great
4. School: I've been researching what's actually going on a Skidmore (from Sysco and and "real food" in the dining hall to geothermal heating to lack of composting to environmental groups on campus) and actually meeting with administration and dining hall heads to make these changes happen really helped me find my voice
5. Hemp: I didn't know how *magical* hemp was! There are so many uses for it (textiles, paper, medicine, food, fuel, construction, body care, and more!) I'm going to try to use it as much as possible. This challenge inspired me to question the materials I'm using in daily life and presented me with a fantastic new alternative.
How will you apply what you have learned during PGC to your life?
I think the real question is, how could I NOT apply what I learned in PGC to my life? On a personal level, I've changed my diet, consumption, water use, waste, purchasing methods, social media use, fitness habits, and so much more. In regards to the larger scope, I've used PGC as a way to reach out to my community, relate to others, and become a real leader.
Did you have a defining moment during PGC 2013?
My favorite defining moment during PGC was during the Eco Hero challenge as I researched and contacted Andrew Plotsky of FarmRun.com. Plotsky's story paves the way for the type of work I want to be doing in life. His team of "photographers, film makers, bread bakers, butchers, gardeners, fermentation freaks, design geeks, and lettersmiths" is the epitome of creativity. I want to synthesize my passions (food, art, and environmental activism) in a way like the Farmrun team has. At this moment, I realized that I DO have the drive and the voice to be an "art-tivist" if I so choose.
List the five most important ways your life has transitioned from conventional to conscious over this month.
Went vegetarian!
Switched non-toxic, chemical free body products + replaced my cleaners/detergents with eco-friendly options
Began "voting with my dollar" and supporting/buying certified fair trade, non GMO, organic, local food
Went as "zero-waste" as possible: composting, recycling, upcycling, and reducing everything I could + biking and walking instead of cars/bus
Gained a conscious voice and ability to communicate with my peers, administration, and other community leaders
What are the five words that would best describe your PGC 2013 experience.
Just five? I could name many more. Here we go: Transformative. Fun. Communicative. Collaborative. Inspiring.
Are there challenges you would like to see added in the future years? Please describe.
I think it'd be cool if there was a challenge that asked PGC-ers to find an aspect of their lives that normally wouldn't directly relate to the environment and find out how 1) they themselves could relate it to eco-consciousness and 2) if there are other eco heroes already doing it. For example, for me it would be art, while for someone else it could be sports, sociology, business, education, technology, film, and beyond! As a liberal arts student, I'm learning that I learn better when I find connections between the broad fields I'm studying. We're global citizens in a connected world where a synthesis of our passions will only make us more motivated, inspired, and powerful.
Why should you be chosen as a PGC Finalist?
I want to be a PGC finalist because I want to tell EVERYONE about the journey I've been through this October. For me, PGC is not over just because the month is. I've wholeheartedly incorporated the themes I've learned into my life and my community. Being able to communicate with esteemed eco leaders, to meet other amazing finalists, and to create social action platforms at Green U would be yet another life changing step in this already transformative experience. I've never been so excited to create change and I want to work with Teens Turning Green because I think I have something new and creative to bring to the table. I'm a motivated, passionate ready to collaborate on some innovative projects. Being a finalist would give me the extraordinary opportunity to do this. From the bottom of my heart, thank you PGC!
Ted x SKIDMORE
I Just saw “Crossing Boundaries: Why Creative Thought Matters” is the theme of the College’s first TEDxSkidmoreCollege event and am INCREDIBLY inspired.
The talk involved three Skidmore faculty members who are especially noted for their interdisciplinary approaches. They described the interests and passions that have driven them to cross boundaries and reflect on the challenges and rewards of doing so.
They are
These Ted X talks emphasized creativity on a whole new level. Creativity + collaboration MATTERS in every discipline. I love my school.
The talk involved three Skidmore faculty members who are especially noted for their interdisciplinary approaches. They described the interests and passions that have driven them to cross boundaries and reflect on the challenges and rewards of doing so.
They are
- Flip Phillips, professor of psychology and director of the College’s neuroscience program. A specialist in the modeling of brain function and three-dimensional shape perception, he has been at various times in his life a professional musician, a marching band instructor, a computer programmer, a medical imaging researcher, and an animation scientist at Pixar Animation Studios.
- Heather Hurst, assistant professor of anthropology. A 1997 Skidmore graduate who earned her Ph.D. in anthropology from Yale, she combines her training in art and archaeology in producing vivid reconstructions of Maya murals. In 2004, the MacArthur Foundation named her a MacArthur Fellow.
- Anthony Holland, associate professor of music, director of the College’s electronic music facilities, and conductor of the Skidmore orchestra. He has long been interested in physics and acoustics as well as in music, he is exploring the use of a new type of technology -- Plasma Emission Field Treatment (PEFT) -- as a possible nontoxic, noninvasive and inexpensive means of treating cancer cells.
These Ted X talks emphasized creativity on a whole new level. Creativity + collaboration MATTERS in every discipline. I love my school.
MET ANDREW PLOTSKY!
OCT 29: ECO HERO
Green
My inspiration
I could rattle off a list of so many things that have made me care about the environment, but the biggest thing that has driven my eco passion and love of food is the environment in which I grew up. I've lived my entire life in Hardwick, Massachusetts, a beautifully rural town. My parents have kept a large garden ever since I can remember; I grew up eating fresh, delicious fruits and vegetables. Livin' that locavore lifestyle is what really spurred my passion not only for good food but for food justice. PGC has opened my eyes to worlds of other eco passions, but for me, food is where it all started. The first meeting of Real Food Challenge, we went through the Real Food wheel (pictured below) and said our favorite parts. Mine were celebration and culture. I think the greatest part about food is its ability to bring virtually anyone together. Living in a Hardwick allowed me to truly celebrate food: to cook, to bake, to share meals and produce with friends, family, neighbors, and more. As I got older, I realized the importance of food in the context of being local, ethical, and sustainable. The following is a collection of photos that can only begin to describe what I love about the gardens, farms, and communities that have always surrounded me.
My inspiration
I could rattle off a list of so many things that have made me care about the environment, but the biggest thing that has driven my eco passion and love of food is the environment in which I grew up. I've lived my entire life in Hardwick, Massachusetts, a beautifully rural town. My parents have kept a large garden ever since I can remember; I grew up eating fresh, delicious fruits and vegetables. Livin' that locavore lifestyle is what really spurred my passion not only for good food but for food justice. PGC has opened my eyes to worlds of other eco passions, but for me, food is where it all started. The first meeting of Real Food Challenge, we went through the Real Food wheel (pictured below) and said our favorite parts. Mine were celebration and culture. I think the greatest part about food is its ability to bring virtually anyone together. Living in a Hardwick allowed me to truly celebrate food: to cook, to bake, to share meals and produce with friends, family, neighbors, and more. As I got older, I realized the importance of food in the context of being local, ethical, and sustainable. The following is a collection of photos that can only begin to describe what I love about the gardens, farms, and communities that have always surrounded me.
GREENEST:
Featurin' environmental communicator Andrew Plotsky: "butcher, baker, film maker"
Featurin' environmental communicator Andrew Plotsky: "butcher, baker, film maker"
Andrew Plotsky created Farmrun.com to give agriculture the chance to look real pretty and make it fun to learn about your food. My eco hero is a former Skidmore student who is leading some major environmental communication and incorporating art into it all. Serving small farmers around Washington’s Puget Sound, Plotsky works for a local butchering company and also owns Farmrun, a media and marketing business. A self-taught pork connoisseur, he also raises a few heritage-breed pigs for himself, focusing on healthy, natural husbandry, humane slaughtering and hand-butchering, and old-fashioned, artisanal curing. His business, Farmrun, works to clearly communicate the values, theory and practice of our shifting agricultural economy. The Farmrun team is passionate about crafting engaging stories and creative media like photography, film, graphic design, and illustration. They are problem solvers who work hard to believe that the agrarian revolution is also beautiful.
Basically, Andrew Plotsky communicates the stories of other eco heroes through art. As a future visual art and environmental studies double major, this is extremely inspiring to me. Plotsky's story paves the way for the type of work I want to be doing in life. His team of "photographers, film makers, bread bakers, butchers, gardeners, fermentation freaks, design geeks, and lettersmiths" is the epitome of creativity. I want to synthesize my passions (food, art, and environmental activism) in a way like the Farmrun team has.
Check out some of the AWESOME work on these links:
http://blog.farmrun.com
http://farmrun.com/our-work
http://www.npr.org/blogs/thesalt/2012/01/21/145521431/how-one-former-vegan-learned-to-embrace-butchering
http://www.skidmore.edu/news/2013/0523-food-issues-scope-magazine.php
Next, here are some questions I have about Plotsky.
You're really into the environment, yet you're a meat eater and proponent of butchering. Why?
Initially, Plotsky was a vegan in part because he was disgusted with the ways animals are processed at the industrial scale. But when he started learning about the craft of butchery, he was drawn to the idea of reviving a lost practice. "My interest in [butchery and meat] is on the side of cultural and community nourishment rather than dietary satisfaction," he says.
In Farmrun's video "On the Anatomy of Thrift: Harvest Day" I heard this quote: "good kitchen economy is good management of your resources and good economy is not only using every ounce, but if it's really going to be sustainable economy, every ounce has to be delicious, and it's gotta be nutritious, and it's gotta give back in more ways than just satisfying your hunger."
This is really interesting to me because over the course of PGC, I have learned a lot about the dangers and waste of conventional farming systems. Even though I've recently become vegetarian, I'm interested in learning more about sustainable, humane butchering because it's a topic I don't know much about.
source: http://www.npr.org/blogs/thesalt/2012/01/21/145521431/how-one-former-vegan-learned-to-embrace-butchering
The real question: how did you even get into this type of work?
From http://farmrun.com/about-2: "Born and raised in Washington, DC, he took a strong liking to growing food and creating media while studying Environmental Science in upstate NY. After college, his adorably majestic plan to run across the country with his camera and extra underpants in a baby jogger, documenting farmers along the way, went smoosh. He nonetheless went on to pursue an education in agriculture. While working on farms around the US and abroad, he continued to take photos, write essays and draw drawings about his explorations into responsible, subsistent agricultural lifestyles.
In the fall of 2010, while traveling from Maine to San Francisco documenting urban agriculturists and greenhorns, he began to recognize the paramount importance of the confluence of responsible agricultural practices and sound media communication. There are movements sweeping our agricultural landscapes in this country, and those farms, farmers, butchers, ranchers, fermenters, restauranteurs and bakers need their stories to be properly communicated to the world."
How has your journey of academic discovery at Skidmore helped to shape who you are today?
"I recently saw a video of (Apple CEO) Steve Jobs giving the commencement address at Stanford. One of his insights that really resonated with me was that you can only connect the dots in a meaningful way looking back on your life. While I was at Skidmore I had no idea why I was taking some courses or making the decisions I made, but looking back it’s all there, it all makes sense. Skidmore gave me the freedom and opportunities to develop skills and focus my disparate interests, allowed by distinct passions to come together in a unique way. "
How has study in your major — and your general grounding in the liberal arts — prepared you for success?
"I actually switched majors during the second half of my junior year, so I was late on that. It wasn’t until after I studied abroad in Brazil with an ES program that I made the change. And really what I took away from my course work was the ability to harshly criticize systems. Skidmore’s, and particularly the ES department’s structure, was flexible in allowing me to take different courses for credit. I produced a locavore cooking show, as an independent study, for credit, in my junior year, which allowed me to combine my filmmaking, editing, cooking, communicating and writing skills. That’s pretty rad. "
Has creativity mattered in what you've done? How so?
"What I do is create. I am a creator. I’ve settled on the title of “media producer” when people ask what I do, because I write, photograph, illustrate, design, make films. It’s tough to concisely describe. When it comes down to it, I am a Creator. Shortly after I left Skidmore, while doodling, I had a ‘brick in the face’ kind of realization, that I just want to create, all the time. So I’m making a go of it. For me, creativity isn’t just important—it’s imperative— to progress, to the Goodness of the world. "
What advice would you give to young people at Skidmore who might be considering majoring in Environmental Science?
"It’s all about the pursuit. It’s ok if things don’t make sense in the moment, as long as you are actively curious and persistent about your interests, your rambling crusade through the fog will take you somewhere. “ Dream big, scheme hard and go for it."
source: source:http://www.skidmore.edu/news/2013/0523-food-issues-scope-magazine.php
Basically, Andrew Plotsky communicates the stories of other eco heroes through art. As a future visual art and environmental studies double major, this is extremely inspiring to me. Plotsky's story paves the way for the type of work I want to be doing in life. His team of "photographers, film makers, bread bakers, butchers, gardeners, fermentation freaks, design geeks, and lettersmiths" is the epitome of creativity. I want to synthesize my passions (food, art, and environmental activism) in a way like the Farmrun team has.
Check out some of the AWESOME work on these links:
http://blog.farmrun.com
http://farmrun.com/our-work
http://www.npr.org/blogs/thesalt/2012/01/21/145521431/how-one-former-vegan-learned-to-embrace-butchering
http://www.skidmore.edu/news/2013/0523-food-issues-scope-magazine.php
Next, here are some questions I have about Plotsky.
You're really into the environment, yet you're a meat eater and proponent of butchering. Why?
Initially, Plotsky was a vegan in part because he was disgusted with the ways animals are processed at the industrial scale. But when he started learning about the craft of butchery, he was drawn to the idea of reviving a lost practice. "My interest in [butchery and meat] is on the side of cultural and community nourishment rather than dietary satisfaction," he says.
In Farmrun's video "On the Anatomy of Thrift: Harvest Day" I heard this quote: "good kitchen economy is good management of your resources and good economy is not only using every ounce, but if it's really going to be sustainable economy, every ounce has to be delicious, and it's gotta be nutritious, and it's gotta give back in more ways than just satisfying your hunger."
This is really interesting to me because over the course of PGC, I have learned a lot about the dangers and waste of conventional farming systems. Even though I've recently become vegetarian, I'm interested in learning more about sustainable, humane butchering because it's a topic I don't know much about.
source: http://www.npr.org/blogs/thesalt/2012/01/21/145521431/how-one-former-vegan-learned-to-embrace-butchering
The real question: how did you even get into this type of work?
From http://farmrun.com/about-2: "Born and raised in Washington, DC, he took a strong liking to growing food and creating media while studying Environmental Science in upstate NY. After college, his adorably majestic plan to run across the country with his camera and extra underpants in a baby jogger, documenting farmers along the way, went smoosh. He nonetheless went on to pursue an education in agriculture. While working on farms around the US and abroad, he continued to take photos, write essays and draw drawings about his explorations into responsible, subsistent agricultural lifestyles.
In the fall of 2010, while traveling from Maine to San Francisco documenting urban agriculturists and greenhorns, he began to recognize the paramount importance of the confluence of responsible agricultural practices and sound media communication. There are movements sweeping our agricultural landscapes in this country, and those farms, farmers, butchers, ranchers, fermenters, restauranteurs and bakers need their stories to be properly communicated to the world."
How has your journey of academic discovery at Skidmore helped to shape who you are today?
"I recently saw a video of (Apple CEO) Steve Jobs giving the commencement address at Stanford. One of his insights that really resonated with me was that you can only connect the dots in a meaningful way looking back on your life. While I was at Skidmore I had no idea why I was taking some courses or making the decisions I made, but looking back it’s all there, it all makes sense. Skidmore gave me the freedom and opportunities to develop skills and focus my disparate interests, allowed by distinct passions to come together in a unique way. "
How has study in your major — and your general grounding in the liberal arts — prepared you for success?
"I actually switched majors during the second half of my junior year, so I was late on that. It wasn’t until after I studied abroad in Brazil with an ES program that I made the change. And really what I took away from my course work was the ability to harshly criticize systems. Skidmore’s, and particularly the ES department’s structure, was flexible in allowing me to take different courses for credit. I produced a locavore cooking show, as an independent study, for credit, in my junior year, which allowed me to combine my filmmaking, editing, cooking, communicating and writing skills. That’s pretty rad. "
Has creativity mattered in what you've done? How so?
"What I do is create. I am a creator. I’ve settled on the title of “media producer” when people ask what I do, because I write, photograph, illustrate, design, make films. It’s tough to concisely describe. When it comes down to it, I am a Creator. Shortly after I left Skidmore, while doodling, I had a ‘brick in the face’ kind of realization, that I just want to create, all the time. So I’m making a go of it. For me, creativity isn’t just important—it’s imperative— to progress, to the Goodness of the world. "
What advice would you give to young people at Skidmore who might be considering majoring in Environmental Science?
"It’s all about the pursuit. It’s ok if things don’t make sense in the moment, as long as you are actively curious and persistent about your interests, your rambling crusade through the fog will take you somewhere. “ Dream big, scheme hard and go for it."
source: source:http://www.skidmore.edu/news/2013/0523-food-issues-scope-magazine.php
OCT 28: SHARING
Collaborative consumption:
an economic model based on sharing, swapping, bartering, lending, trading, renting, and gifting, redefined through technology and peer communities, that is transforming business, consumerism, and the way we live.
GREEN:Every way I participate in a sharing network:
-Facebook (combination of photo/text/video "social media" communication)
-Twitter (text/brief thought "social media" communication)
-Instagram (photo "social media" communication)
-Spotify (share music)
-Youtube (share video)
-Wikipedia (share information)
-Skidmore Ride Board (https://academics.skidmore.edu/forum/viewforum.php?f=99 share transportation/carpool)
-Hardwick Recycling "Take It or Leave It" (sharing resources)
-Library + e-reader library (sharing books, articles, magazines, and texts)
At this point in time, Facebook is the more important sharing network in my life. I use it to communicate with friends/relatives from around the globe who I could not communicate with otherwise, to plan with clubs and teams, create/share/publicize events, find out information, and much more. Facebook can be a distraction, but it's also an extremely useful tool for planning and communicating.
These collaborative efforts allow us to save resources by giving us a platform to build a community around shared ideas and objects. For example, if I needed a book for class, I could post about it on the Skidmore Facebook group to see if I could borrow it from a classmate who had previously taken the class. This would save the resources/time/money of purchasing a brand new book.
GREENER:
Here's my prezi about collaborative consumption:
an economic model based on sharing, swapping, bartering, lending, trading, renting, and gifting, redefined through technology and peer communities, that is transforming business, consumerism, and the way we live.
GREEN:Every way I participate in a sharing network:
-Facebook (combination of photo/text/video "social media" communication)
-Twitter (text/brief thought "social media" communication)
-Instagram (photo "social media" communication)
-Spotify (share music)
-Youtube (share video)
-Wikipedia (share information)
-Skidmore Ride Board (https://academics.skidmore.edu/forum/viewforum.php?f=99 share transportation/carpool)
-Hardwick Recycling "Take It or Leave It" (sharing resources)
-Library + e-reader library (sharing books, articles, magazines, and texts)
At this point in time, Facebook is the more important sharing network in my life. I use it to communicate with friends/relatives from around the globe who I could not communicate with otherwise, to plan with clubs and teams, create/share/publicize events, find out information, and much more. Facebook can be a distraction, but it's also an extremely useful tool for planning and communicating.
These collaborative efforts allow us to save resources by giving us a platform to build a community around shared ideas and objects. For example, if I needed a book for class, I could post about it on the Skidmore Facebook group to see if I could borrow it from a classmate who had previously taken the class. This would save the resources/time/money of purchasing a brand new book.
GREENER:
Here's my prezi about collaborative consumption:
GREENEST: Proposal for "sharing circle"
Room Recycle Project Proposal
I'm proposing to start Room Recycle, campus-based, student-led initiative that aims to promote a culture of sustainability through the collection and reuse of used items (mini-fridges, microwaves, tables, chairs, electronics, lamps, posters, fans, school supplies, cleaning supplies, and much more) donated by Skidmore college residents at the end of each academic year. This program will be based on the principle of collaborative consumption, “an economic model based on sharing, swapping, bartering, lending, trading, renting, and gifting, redefined through technology and peer communities, that is transforming business, consumerism, and the way we live."
Room Recycle is an organization, group, and culture that will uphold to diminish Skidmore's ecological footprint, particularly by reusing goods and materials, giving second and third life cycles to objects that would otherwise go in to landfills.
The proceeds created by Room Recycle will be put towards supporting student sustainability initiatives.
The vision is to create a culture of resiliency, combat overconsumption and consumerism, and promote social responsibility.
The two overarching goals of the program are to
1) Reduce the number of reusable items ending up in the landfill
2) Increase the life span of reusable items
What will be shared and who will be involved?
The items that will be shared are the typical college dorm items that most students bring from home or purchase before they move in to college.
How will items/services be transferred?
Items will be transferred through one of the two sale days, one right at the beginning of school (so students will have to bring less upon move in day) and one as the last semester closes (so seniors and others can get rid of unwanted items).
Will you use and already existing online sharing platform?
Our main event will be on campus amidst a physical community; however, we will use Yerdle to continue a free version of Room Recycle throughout the year. Yerdle is a marketplace where everything is free. Right now, thousands of items are being exchanged on yerdle. Members post items they're willing to give away, and yerdle connects them to a grateful receiver, in our case, a Skidmore student.
How will you publicize the group and get people to sign up?/How will you use online programs or social media to facilitate sharing?
We will publicize the event through Facebook/events, posters around campus (especially with a banner in the student hub Case Center), SkidTV, Twitter, and club promotion. We will charter the event through SGA which requires at least 300 student body signatures, thus creating further awareness.
I'm proposing to start Room Recycle, campus-based, student-led initiative that aims to promote a culture of sustainability through the collection and reuse of used items (mini-fridges, microwaves, tables, chairs, electronics, lamps, posters, fans, school supplies, cleaning supplies, and much more) donated by Skidmore college residents at the end of each academic year. This program will be based on the principle of collaborative consumption, “an economic model based on sharing, swapping, bartering, lending, trading, renting, and gifting, redefined through technology and peer communities, that is transforming business, consumerism, and the way we live."
Room Recycle is an organization, group, and culture that will uphold to diminish Skidmore's ecological footprint, particularly by reusing goods and materials, giving second and third life cycles to objects that would otherwise go in to landfills.
The proceeds created by Room Recycle will be put towards supporting student sustainability initiatives.
The vision is to create a culture of resiliency, combat overconsumption and consumerism, and promote social responsibility.
The two overarching goals of the program are to
1) Reduce the number of reusable items ending up in the landfill
2) Increase the life span of reusable items
What will be shared and who will be involved?
The items that will be shared are the typical college dorm items that most students bring from home or purchase before they move in to college.
How will items/services be transferred?
Items will be transferred through one of the two sale days, one right at the beginning of school (so students will have to bring less upon move in day) and one as the last semester closes (so seniors and others can get rid of unwanted items).
Will you use and already existing online sharing platform?
Our main event will be on campus amidst a physical community; however, we will use Yerdle to continue a free version of Room Recycle throughout the year. Yerdle is a marketplace where everything is free. Right now, thousands of items are being exchanged on yerdle. Members post items they're willing to give away, and yerdle connects them to a grateful receiver, in our case, a Skidmore student.
How will you publicize the group and get people to sign up?/How will you use online programs or social media to facilitate sharing?
We will publicize the event through Facebook/events, posters around campus (especially with a banner in the student hub Case Center), SkidTV, Twitter, and club promotion. We will charter the event through SGA which requires at least 300 student body signatures, thus creating further awareness.
OCT 27: RIPPLE EFFECT
Things I've become more conscious of/changed throughout your experience during PGC + positive outcomes:
GREENER:
I drew a flowchart for the ripple effects of PGC 5-6 (food)
- My eco-footprint (If everyone lived like me, we'd need 3.6 Planet Earths to provide enough resources
- "The Story of Cosmetics": Before, PGC I had no clue that there were so many toxins in my body products
- GREENWASHING: green marketing that is deceptively used to promote the perception that an organization's products, aims, or policies are environmentally friendly. I used to blindly trust words like "natural" and "pure" but now I know to look deeper and research products before I actually buy them.
- GMOs, Food, and Real Food Challenge. So glad I've joined the team to bring 20%+ real, local, sustainable food to Skidmore's dining hall. Real Food Rising was life changing and PGC has inspired me to communicate my love of food to everyone. PGC has also inspired me to start bulk buying/food cooperative
- Cap and trade & its "devils" (free permits, false offsetting, distraction)
- Greening my dorm (no mini fridge, green sheets, no AC, powers trips, etc)
- Eco fashion: I wasn't really aware of "sustainable style" before PGC, but know I'm a much more conscious consumer.
- My daily trash. Not only did it cause me to generate less trash, the Zero Waste challenge really opened my eyes to zero-waste living and gave me tips on how to live in such a way. My PGC journey is even reaching others… my mom sent me an email telling me they committed to using reusable grocery bags all of the mine.
- The hazardous materials lurking in my cleaning products really shocked me, now I'm using EWG to research what I'm using.
- Meatless Monday/conventional farming. Now I'm so much conscious of where meat comes from/I'm even vegetarian!
- Hemp. I didn't know how *magical* hemp was! There are so many uses for it (textiles, paper, medicine, food, fuel, construction, body care, and more!) I'm going to try to use it as much as possible.
- The difference between pre-consumer waste/post-consumer waste/virgin paper + now I'm more aware of my paper usage
- E-waste and "designed for the dump." Ironically, my computer shorted out the day before I learned about planned obsolescence.
- The concept of "voting with your dollar." I LOVE this idea because it showed me that I have power and a voice, even just as one consumer. I think about it everywhere I go/ every time I buy something.
- Yoga. I knew virtually nothing about yoga before PGC. Now I do a little every morning (plus other fitness activities) for some "me time" and I feel great
- I didn't realize how much water I was using or how much water when into my simple everyday activities. My showers are shorter and I'm buying fewer products.
- BANNING THE BOTTLE. My friends and I are into Kleen Kanteens and other reusable bottles, I want to lead a TBTT initiative on campus, and I'm even convincing people to use steel pints/mason jars instead of red solo cups.
- School: I've been researching what's actually going on a Skidmore (from Sysco and and "real food" in the dining hall to geothermal heating to lack of composting to environmental groups on campus) in order to start leading changes at the school.
- Learning that I have the potential to merge art, activism, and communication together in my life. PGC's creative challenges along with a lecture from ocean advocate/artist Courtney Mattison about her work was a big inspiration for me.
- Much, much more to even write down. I could go on and on.
GREENER:
I drew a flowchart for the ripple effects of PGC 5-6 (food)
GREENEST:
*This blog post was inspired by a combination of the Zero Waste and Water challenges.*
rip·ple ef·fect
noun
the continuing and spreading results of an event or action.
Take Back the Tap, an education and advocacy campaign of Food & Water Watch, is designed to build a movement for protecting and conserving water and ensuring that water management remains in the public domain rather than the hands of private corporations. One of the Take Back the Tap campaign goals is to decrease consumption and sales of bottled water. Millions of U.S. consumers drink bottled water every year, in part because they think that it is safer or better than tap water. Rather than buying into this myth of purity in a bottle, consumers should drink from the tap.
First, why TBTT?
Once we realize the dangers of bottled water, we can begin the ripple.
First, on a personal level, we can
-purchase a reusable water bottle like Klean Kanteen or Nalgene
-choose a filter and read your water quality report on Food and Water Watch's Guide to Safe Tap Water.
-Sign the Take Back the Tap pledge to show your commitment.
-Most importantly, stop buying single-use water bottles
These simple actions can influence others to simply stop using plastic bottles.
Now, you can engage your community:
-Fundraise to get hydration stations on campus
-Host a movie screening of a doc that encourages zero waste action (Tapped, Blue Gold, FLOW, etc… For me, the film Tapped was the biggest "ripple effect" for me. After watching, I never went back to bottled water, joined my high school's TBTT campaign and became an fierce opponent of single-use bottles)
-Start a social media campaign
-Urge administration to get rid of single use/petition the student body to get single-use bottle vending machines out of campus
Now, these community actions have even more ripple effects!
HEALTH: Bottled water isn't safe for your body. By getting this plastic out of your life, you can actually improve your health. Studies have shown that chemicals called phthalates, which are known to disrupt testosterone and other hormones, can leach into bottled water over time. One study found that water that had been stored for 10 weeks in plastic and in glass bottles contained phthalates, suggesting that the chemicals could be coming from the plastic cap or liner. Although there are regulatory standards limiting phthalates in tap water, there are no legal limits for phthalates in bottled water -- the bottled water industry waged a successful campaign opposing the FDA proposal to set a legal limit for these chemicals.
ENVIRONMENT: If we take back the tap, we're also saving the environment. Even in 2006, the equivalent of 2 billion half-liter bottles of water were shipped to U.S. ports, creating thousands of tons of global warming pollution and other air pollution. In New York City alone, the transportation of bottled water from western Europe released an estimated 3,800 tons of global warming pollution into the atmosphere. In California, 18 million gallons of bottled water were shipped in from Fiji in 2006, producing about 2,500 tons of global warming pollution. And while the bottles come from far away, most of them end up close to home -- in a landfill. Most bottled water comes in recyclable PET plastic bottles, but only about 13 percent of the bottles we use get recycled. In 2005, 2 million tons of plastic water bottles ended up clogging landfills instead of getting recycled.
ACTIVISM: Campaigns like TBTT have the potential to inspire more actions (like food justice or human rights)
TBTT is a multifaceted issue involving water privatization, water miles, and plastics. By beginning with a simple conscious decision, we create multiple ripple effects to benefit our planet and ourselves.
rip·ple ef·fect
noun
the continuing and spreading results of an event or action.
Take Back the Tap, an education and advocacy campaign of Food & Water Watch, is designed to build a movement for protecting and conserving water and ensuring that water management remains in the public domain rather than the hands of private corporations. One of the Take Back the Tap campaign goals is to decrease consumption and sales of bottled water. Millions of U.S. consumers drink bottled water every year, in part because they think that it is safer or better than tap water. Rather than buying into this myth of purity in a bottle, consumers should drink from the tap.
First, why TBTT?
- Bottled water is not safer than tap water.
- Increasingly, bottled water comes from the tap.
- Bottled water creates mountains of garbage and causes other major environmental problems.
- Bottled water is thousands of times more expensive than tap water.
- Bottled water companies mislead communities into giving away their public water in exchange for dangerous jobs.
Once we realize the dangers of bottled water, we can begin the ripple.
First, on a personal level, we can
-purchase a reusable water bottle like Klean Kanteen or Nalgene
-choose a filter and read your water quality report on Food and Water Watch's Guide to Safe Tap Water.
-Sign the Take Back the Tap pledge to show your commitment.
-Most importantly, stop buying single-use water bottles
These simple actions can influence others to simply stop using plastic bottles.
Now, you can engage your community:
-Fundraise to get hydration stations on campus
-Host a movie screening of a doc that encourages zero waste action (Tapped, Blue Gold, FLOW, etc… For me, the film Tapped was the biggest "ripple effect" for me. After watching, I never went back to bottled water, joined my high school's TBTT campaign and became an fierce opponent of single-use bottles)
-Start a social media campaign
-Urge administration to get rid of single use/petition the student body to get single-use bottle vending machines out of campus
Now, these community actions have even more ripple effects!
HEALTH: Bottled water isn't safe for your body. By getting this plastic out of your life, you can actually improve your health. Studies have shown that chemicals called phthalates, which are known to disrupt testosterone and other hormones, can leach into bottled water over time. One study found that water that had been stored for 10 weeks in plastic and in glass bottles contained phthalates, suggesting that the chemicals could be coming from the plastic cap or liner. Although there are regulatory standards limiting phthalates in tap water, there are no legal limits for phthalates in bottled water -- the bottled water industry waged a successful campaign opposing the FDA proposal to set a legal limit for these chemicals.
ENVIRONMENT: If we take back the tap, we're also saving the environment. Even in 2006, the equivalent of 2 billion half-liter bottles of water were shipped to U.S. ports, creating thousands of tons of global warming pollution and other air pollution. In New York City alone, the transportation of bottled water from western Europe released an estimated 3,800 tons of global warming pollution into the atmosphere. In California, 18 million gallons of bottled water were shipped in from Fiji in 2006, producing about 2,500 tons of global warming pollution. And while the bottles come from far away, most of them end up close to home -- in a landfill. Most bottled water comes in recyclable PET plastic bottles, but only about 13 percent of the bottles we use get recycled. In 2005, 2 million tons of plastic water bottles ended up clogging landfills instead of getting recycled.
ACTIVISM: Campaigns like TBTT have the potential to inspire more actions (like food justice or human rights)
TBTT is a multifaceted issue involving water privatization, water miles, and plastics. By beginning with a simple conscious decision, we create multiple ripple effects to benefit our planet and ourselves.
OCT 26: Sustainable Agriculture
GREEN:
Five facts from Farm Sanctuary: http://www.farmsanctuary.org/learn/factory-farming/
- Female chicks are “debeaked” at a young age, most commonly having a portion of their beaks seared off with a hot blade. Debeaking is meant to prevent the abnormal feather-pecking that can result from the stress of confinement in a battery cage. A chicken’s beak is filled with nerves, and debeaking can result in severe and possibly chronic pain.
- A 2006 study found that 55% of uncooked chicken purchased from supermarkets contained arsenic, which is known to cause cancer in humans. Arsenic is added to the feed of approximately 70% of the broilers raised each year.
- USDA regulations do not specify the amount, duration, or quality of outdoor access provided to “free-range” animals. This means that a warehouse with thousands of “free-range” hens could have a single door leading to a small, enclosed outdoor area that hens would have to struggle to access.
- In some regions, ducks and geese are “live-plucked.” This means that living birds are held down as feathers are ripped from their bodies. They endure this painful process three to four times before slaughter.
- Between watering the crops that farm animals eat, providing drinking water for billions of animals each year, and cleaning away the filth in factory farms, transport trucks, and slaughterhouses, the animal agriculture industry has a huge impact on the water supply. Producing one pound of beef takes an estimated 1,581 gallons of water, which is roughly as much as the average American uses in 100 showers.
These facts were shocking. I knew the conventional meat industry was bad, but I didn't know how bad. I've only been a vegetarian since the Meatless Monday challenge, but exploring Farm Sanctuary made me realize I never want to go back to eating conventional meat. The fact that shocked me the most was that the USDA regulations don't specify the amount, duration, or quality of outdoor access provided to "free-range" animals. This was an eye-opener and will change the way I choose my food. I now know I can't blindly trust every humane label I see. I have to do research first.
GREENER:
Here's my infographic on the environmental impacts of large-scale, conventional farms
GREENEST:
Three family run, sustainable, and/or organic farms near/in Saratoga:
9 Miles East Farm: This is one of the coolest sustainable farms I've had the privilege to visit. Farmer Gordon Sacks has come up with an amazing business plan "local, affordable food for busy people." While visiting 9 Miles East, Gordon told me that he was "making the market bigger by serving a new customer." Yes, he does serve the usual farmers market hopper/Skidmore CSA buyer, but he also creates ready made meals once a week for the consumer who doesn't have the time or energy to make a meal. His work is inspiring to me because it made me realize that all it takes to share great, local food with a new market is a creative idea. Here's a statement from his website
Here are some photos from the trip:
Three family run, sustainable, and/or organic farms near/in Saratoga:
9 Miles East Farm: This is one of the coolest sustainable farms I've had the privilege to visit. Farmer Gordon Sacks has come up with an amazing business plan "local, affordable food for busy people." While visiting 9 Miles East, Gordon told me that he was "making the market bigger by serving a new customer." Yes, he does serve the usual farmers market hopper/Skidmore CSA buyer, but he also creates ready made meals once a week for the consumer who doesn't have the time or energy to make a meal. His work is inspiring to me because it made me realize that all it takes to share great, local food with a new market is a creative idea. Here's a statement from his website
- We’re here to make it easy to eat local food
- People are busy these days. Many of our customers are families in which both parents work outside the home. That’s how it is in our family too, so we know how hard it is to find time to even eat together. We think family meals are important, so we started our farm with the goal of providing ready-to-eat meals delivered to our subscribers. Every week during our season we harvest what’s in peak season on the farm and cook hearty, full-flavored meals that put the focus on high-quality ingredients. We only serve one meal each week, so we put hours of effort into building big flavor. Fresh ingredients really make a difference: Usually vegetables are cooked the day after they are picked; sometimes even the same day. This short supply chain preserves flavor and nutrition. We supplement our vegetables with high-quality oils and spices (generally from Penzey’s) and try to use as many local products as we can.
- The Farm
- 9 Miles East Farm LLC is in the town of Northumberland, NY. We’re (unsurprisingly) 9 miles east of Saratoga Springs, and serve the Saratoga/Wilton/Clifton Park area. The farm is a gently rolling 11 1/2 acres of clay loam soil. We’ve been here for five years now, and our goal is to continue to improve the soil every year. So we keep more than half of our land in cover crops every season, plowing down the clover, rye, buckwheat, and other crops to build organic matter and biological activity in the soil. We also use cover crops between rows to host beneficial insects and protect the soil.
Here are some photos from the trip:
Eight Mile Creek Farm: Established in 2005, Eight Mile Creek Farm sits upon 223 acres (plus 120 acres leased for hay production) tucked away on a dirt road in Westerlo, NY in the Heldeberg Hilltowns. The house and barns were originally built in 1835. From that time until the 1950’s it was a working family farm, transitioning into low-scale agricultural production for hay in the mid-1950’s. Pam set out to restore the land as a productive working farm in 2005 by building a diversified agricultural business. She has obtained, and maintains, the farm’s annual organic certification, providing customers with the healthiest products available. Additionally, Pam works hard to protect and nurture the natural resources that their farm depends on for survival. Pam produces more than 30 kinds of fruits and vegetables, offering each kind in several varieties. Produce includes certified organic beans, broccoli, brussels sprouts, cauliflower, cabbage, carrots, escarole, fennel, asian greens, lettuce, mesclun, chard, kale, kohlrabi, leeks, melons, watermelon, onions, scallions, parsnips, rutabaga, peppers, radishes, summer and winter squashes, tomatillos, tomatoes, okra, sugar snap peas, brocolli raab, cucumbers, eggplant, beets, and sunflowers. She also raises certified organic grass-fed beef year-round; animals receive no growth hormones, antibiotics or medications. Pam’s animals are raised the way nature intended- fed lots of green grass in the summer and her own cut hay in the winter. Cage free organic eggs and organic heritage chicken and organic pork are also available.
I found out about this farm on ecovian, a website that rates the amount of organic/sustainable produce coming from local farms http://www.ecovian.com/l/westerlo-ny/eight-mile-creek-farm
Saratoga Apple: Saratoga Apple is an orchard and farm market open 7 days a week, 12 months a year. They sell a wide variety of apples, peaches, plums, pears, cider, fresh baked goods, and produce. We also stock an assortment of local, natural, and healthy food and gifts. Apple cider donuts are made daily all year round. Pick Your Own apples is outstanding this year, due to the bumper crop, yielding large size apples grown on trees with exceptional tree nutrition, available now through November 10. Saratoga Apple is family owned and operated. The Darrows have been growing apples for 5 generations. They grow our apples with great care, using low-spray techniques and micronutrient fertilization, including sea minerals. They are even featured in Skidmore's dining hall and café!
My meal today is based mainly off the delicious meal Gordon prepared when I visited and my favorite quote: "When you have great ingredients, you don't really need to do anything to them to make a great meal." I want this FLOSSN' Conscious Kitchen feast to be simple and easy to prepare yet still incredibly delicious.
The menu:
I found out about this farm on ecovian, a website that rates the amount of organic/sustainable produce coming from local farms http://www.ecovian.com/l/westerlo-ny/eight-mile-creek-farm
Saratoga Apple: Saratoga Apple is an orchard and farm market open 7 days a week, 12 months a year. They sell a wide variety of apples, peaches, plums, pears, cider, fresh baked goods, and produce. We also stock an assortment of local, natural, and healthy food and gifts. Apple cider donuts are made daily all year round. Pick Your Own apples is outstanding this year, due to the bumper crop, yielding large size apples grown on trees with exceptional tree nutrition, available now through November 10. Saratoga Apple is family owned and operated. The Darrows have been growing apples for 5 generations. They grow our apples with great care, using low-spray techniques and micronutrient fertilization, including sea minerals. They are even featured in Skidmore's dining hall and café!
My meal today is based mainly off the delicious meal Gordon prepared when I visited and my favorite quote: "When you have great ingredients, you don't really need to do anything to them to make a great meal." I want this FLOSSN' Conscious Kitchen feast to be simple and easy to prepare yet still incredibly delicious.
The menu:
Drink: Apple cider from Saratoga Apple (+ apple infused water for those with lighter preferences)
Appetizers: Raw stuffed vegan cucumbers (http://www.damyhealth.com/2012/08/raw-vegan-stuffed-cucumbers/) with cukes from 8 Mile Creek Farm
Main Meal: 9 Miles East inspired salad (cabbage, lettuce, shredded kale, roasted turnips, cage-free eggs, tomatoes, peppers, feta cheese, string beans, lemon-herb dressing and fresh bread from Mrs. London's on Broadway)
Dessert: Apple pie with apples from Saratoga Apple. Fall = pie season, no other dessert could really fit this menu
OCT 25: VOICES
GREEN: I think a Plastic Free Campus is a completely tangible possibility. One of the major problems facing my school is awareness. To start our Take Back the Tap campaign, I want to begin to understand the system by engaging the creative community and creating a shocking water bottle (and other plastic goods) installation that will make people think about their single-use bottle consumption. The ultimate goal of the project is to measurably reduce plastic pollution on campuses around the world, with a special focus on the reduction and ultimately the elimination of plastic bottles, plastic straws and utensils, and plastic food packaging. I want to synthesize art with activism to create a change on campus and to start a dialogue about ending single-use bottle sales.
GREENEST:
PGC recap thus far
GREENEST:
PGC recap thus far
Zero Waste: EC
I'm ready to make zero-waste a habit. The three things I can do to gradually move toward a zero waste life style that works for me AND contributes to a healthier planet:
1) Stop using napkins/paper towels
2) No single-use water, juice, or soda bottles/coffee cups/red solo cups
3) No plastic or paper bags EVER
Also some really great tips from Colin Beavan, the no impact man!
http://www.yesmagazine.org/planet/42-ways-to-not-make-trash
The changes were difficult at first. Being conscious 100% of the time can be hard because you always have to be prepared with a reusable water bottle, cloth bag, or towel. Once you get used to it, however, it's not bad at all. I have no shame in being that girl eating her granola from a mason jar during class. My favorite reusable option is my Klean Kanteen steel pint which is a great conversation starter as to why I'm not a fan of red solo cups. One guy told me that after seeing mine, he's going to start using a steel pint too.Thanks to PGC for the prize package!
These two zero waste weeks were really great. They showed me that if you make zero waste a habit, it's actually an easy way to live. I'm definitely going to keep these habits in my life forever. I even inspired my parents to go greener. Here's an email my mom sent to me:
1) Stop using napkins/paper towels
2) No single-use water, juice, or soda bottles/coffee cups/red solo cups
3) No plastic or paper bags EVER
Also some really great tips from Colin Beavan, the no impact man!
http://www.yesmagazine.org/planet/42-ways-to-not-make-trash
The changes were difficult at first. Being conscious 100% of the time can be hard because you always have to be prepared with a reusable water bottle, cloth bag, or towel. Once you get used to it, however, it's not bad at all. I have no shame in being that girl eating her granola from a mason jar during class. My favorite reusable option is my Klean Kanteen steel pint which is a great conversation starter as to why I'm not a fan of red solo cups. One guy told me that after seeing mine, he's going to start using a steel pint too.Thanks to PGC for the prize package!
These two zero waste weeks were really great. They showed me that if you make zero waste a habit, it's actually an easy way to live. I'm definitely going to keep these habits in my life forever. I even inspired my parents to go greener. Here's an email my mom sent to me:
I loved this email because it showed me that PGC isn't just a personal challenge. The info I've been learning is not just making me greener, but my friends and family too!
THE ART-TIVIST
Today in my Scribner Seminar we got to meet a really awesome Skid alum, an artist + scientist:
Courtney Mattison is an artist and ocean advocate working to inspire policy makers and the public to conserve our changing seas. A San Francisco native, Mattison completed an interdisciplinary BA in sculpture and marine ecology at Skidmore College with coursework at James Cook University in Australia. She then spent a year as a fellow at the Harvard Ceramics Program before completing an MA in Environmental Studies at Brown University, where she worked between Brown and the Rhode Island School of Design (RISD) to create a large-scale ceramic coral reef wall installation entitled Our Changing Seas: A coral reef story. This piece debuted at the U.S. Department of Commerce and is currently on loan at the American Association for the Advancement of Science (AAAS) in Washington, DC. Mattison recently completed a new addition to the Our Changing Seas series – Our Changing Seas: An Atlantic and Caribbean coral reef story – in the lobby of Nova Southeastern University’s beautiful new Oceanographic Center. She is also developing her own line of home decor objects to inspire marine conservation under the trade name Corallia. She works out of her “Inland Sea Studio” in the Art District on Santa Fe in Denver, CO.
Here's her awesome installation, Our Changing Seas:
Courtney Mattison is an artist and ocean advocate working to inspire policy makers and the public to conserve our changing seas. A San Francisco native, Mattison completed an interdisciplinary BA in sculpture and marine ecology at Skidmore College with coursework at James Cook University in Australia. She then spent a year as a fellow at the Harvard Ceramics Program before completing an MA in Environmental Studies at Brown University, where she worked between Brown and the Rhode Island School of Design (RISD) to create a large-scale ceramic coral reef wall installation entitled Our Changing Seas: A coral reef story. This piece debuted at the U.S. Department of Commerce and is currently on loan at the American Association for the Advancement of Science (AAAS) in Washington, DC. Mattison recently completed a new addition to the Our Changing Seas series – Our Changing Seas: An Atlantic and Caribbean coral reef story – in the lobby of Nova Southeastern University’s beautiful new Oceanographic Center. She is also developing her own line of home decor objects to inspire marine conservation under the trade name Corallia. She works out of her “Inland Sea Studio” in the Art District on Santa Fe in Denver, CO.
Here's her awesome installation, Our Changing Seas:
Courtney's work is really inspiring to me. She was able to mix her passions (marine conservation and art) together which is exactly what I want to do! It's even cooler that she went to Skidmore. Hopefully I'll be an art-tivist soon too.
HAPPY FOOD DAY!
Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food and a grassroots campaign for better food policies. It builds all year long and culminates on October 24. Food Day aims to help people Eat Real. That means cutting back on sugar drinks, overly salted packaged foods, and fatty, factory-farmed meats in favor of vegetables, fruits, whole grains, and sustainably raised protein. Food Day envisions shorter lines at fast-food drive-throughs—and bigger crowds at farmers markets. This annual event involves some of the country’s most prominent food activists, united by a vision of food that is healthy, affordable, and produced with care for the environment, farm animals, and the people who grow, harvest, and serve it.
Here are some pictures from our community dinner/pie contest/folk concert:
Here are some pictures from our community dinner/pie contest/folk concert:
OCT 24 + 25: School
Aaron, Emily, Shivam, Will, and Jack
GREEN:
Some ideas to make Skidmore more sustainable:
Jack Mullin:
"I would like to see more stringent rules about recycling and sustainability. For instance, in the d-hall, the paper cups are a great option, but they are not the most eco friendly one. We could put more money into the take a mug leave a mug program, as well as cut down on the costs of paper goods."
Aaron Kay:
"Heighten awareness for recycling opportunities on dorm floors. Maybe constrict a recycling can for each suite/room instead of each floor?"
Emily Cheung:
"Skidmore should definitely make composting options more available to all students on campus. Right now, only upperclassmen in off-campus housing participate in weekly composting when the majority of food waste on campus comes from the dining hall."
Will Armero:
"Why do we need so many lights per floor in the hallways? Especially in Jonsson Tower, there should be one light in each corner of the square layout, maybe an extra one in the common room. My idea is to have light sensors that only turn the lights on in the common room/hallways when people are there. There's a lot of energy wasted at night!"
Shivam Goyal:
"I believe that measures to make Skidmore more sustainable can only be effective when one is aware of how 'not recycling'/etc. affects one as an individual. Heighten awareness about less consumption and less wastage is the key to make Skidmore more sustainable. A simple thing which I say to someone who's wasting food is "The amount of food you're wasting can feed a family of four back in my country". This makes them feel guilty and the person will not waste again! We should have more events and lectures to make our community think about sustainability."
GREEN:
Some ideas to make Skidmore more sustainable:
Jack Mullin:
"I would like to see more stringent rules about recycling and sustainability. For instance, in the d-hall, the paper cups are a great option, but they are not the most eco friendly one. We could put more money into the take a mug leave a mug program, as well as cut down on the costs of paper goods."
Aaron Kay:
"Heighten awareness for recycling opportunities on dorm floors. Maybe constrict a recycling can for each suite/room instead of each floor?"
Emily Cheung:
"Skidmore should definitely make composting options more available to all students on campus. Right now, only upperclassmen in off-campus housing participate in weekly composting when the majority of food waste on campus comes from the dining hall."
Will Armero:
"Why do we need so many lights per floor in the hallways? Especially in Jonsson Tower, there should be one light in each corner of the square layout, maybe an extra one in the common room. My idea is to have light sensors that only turn the lights on in the common room/hallways when people are there. There's a lot of energy wasted at night!"
Shivam Goyal:
"I believe that measures to make Skidmore more sustainable can only be effective when one is aware of how 'not recycling'/etc. affects one as an individual. Heighten awareness about less consumption and less wastage is the key to make Skidmore more sustainable. A simple thing which I say to someone who's wasting food is "The amount of food you're wasting can feed a family of four back in my country". This makes them feel guilty and the person will not waste again! We should have more events and lectures to make our community think about sustainability."
OCT 22: WATER
GREEN:
Water footprint
The water footprint is an indicator of freshwater use that looks at both direct and indirect water use of a consumer or producer. The water footprint of an individual, community or business is the total volume of freshwater used to produce the goods and services consumed by the individual or community or produced by the business. Water use is measured in terms of water volumes consumed (evaporated or incorporated into a product) and/or polluted per unit of time. A water footprint can be calculated for a particular product, for any well-defined group of consumers (for example, an individual, family, village, city, province, state or nation) or producers (for example, a public organization, private enterprise or economic sector). The water footprint is a geographically explicit indicator, showing not only volumes of water use and pollution, but also the locations.
Promoting private sector water stewardship at the global level
WWF is closely involved in initiatives on corporate engagement around water, such as the United Nations’ CEO Water Mandate and the World Economic Forum. They are driving water use standards through the Alliance for Water Stewardship and supporting the uptake of water footprinting tools in partnership with the Water Footprint Network.
Engaging with individual businesses to reduce the impacts of their water use
WWF is the partner of choice for The Coca-Cola Company, SABMiller, H&M and Marks & Spencer, among others, to identify opportunities for enhanced water stewardship. They facilitate private sector engagement with public policy to conserve water resources in our priority river basins.
Promoting public sector water stewardship at the river basin level
This includes measuring water use and impacts at the river basin level, demonstrating solutions for reducing these impacts, and promoting national and international policies that encourage good water stewardship and ensure environmental flows.
Here's a cool calculator I found on natgeo:
http://environment.nationalgeographic.com/environment/freshwater/change-the-course/water-footprint-calculator/
GREENER:
Some crazy water facts I learned today:
A bath uses up to 70 gallons of water
A 5 minute shower uses up to 25 gallons of water
Brushing your teeth uses up to 4 gallons of water
One flush of the toilet uses around 3 gallons of water
4oz of chicken uses 7.7 gallons
68.7% of freshwater is trapped in glaciers
(The one that blew my mind) Many people in the world exist on 3 gallons of water per day or less. Americans use that amount in one flush of the toilet.
http://awesome.good.is.s3.amazonaws.com/transparency/web/1204/your-daily-dose-of-water/flash.html
I just took the water footprint quiz and I'm shocked + sad to say that mine was 1,345.3 gallons of water.
Here's my infographic based on everything I learned from the calculator:
Water footprint
The water footprint is an indicator of freshwater use that looks at both direct and indirect water use of a consumer or producer. The water footprint of an individual, community or business is the total volume of freshwater used to produce the goods and services consumed by the individual or community or produced by the business. Water use is measured in terms of water volumes consumed (evaporated or incorporated into a product) and/or polluted per unit of time. A water footprint can be calculated for a particular product, for any well-defined group of consumers (for example, an individual, family, village, city, province, state or nation) or producers (for example, a public organization, private enterprise or economic sector). The water footprint is a geographically explicit indicator, showing not only volumes of water use and pollution, but also the locations.
- One non-profit or profit that is reducing its own water footprint is the World Wildlife Fund. Their work centers on promoting the water footprint concept to measure both water use and the impacts of this use, reducing harmful water footprint impacts, and defining public and private sector actions that support better water management in specific river basins.
- The Global Freshwater Programme focuses on water stewardship, water security, freshwater habitat protection, freshwater ecosystem services, climate change adaptation, and water governance.
Promoting private sector water stewardship at the global level
WWF is closely involved in initiatives on corporate engagement around water, such as the United Nations’ CEO Water Mandate and the World Economic Forum. They are driving water use standards through the Alliance for Water Stewardship and supporting the uptake of water footprinting tools in partnership with the Water Footprint Network.
Engaging with individual businesses to reduce the impacts of their water use
WWF is the partner of choice for The Coca-Cola Company, SABMiller, H&M and Marks & Spencer, among others, to identify opportunities for enhanced water stewardship. They facilitate private sector engagement with public policy to conserve water resources in our priority river basins.
Promoting public sector water stewardship at the river basin level
This includes measuring water use and impacts at the river basin level, demonstrating solutions for reducing these impacts, and promoting national and international policies that encourage good water stewardship and ensure environmental flows.
Here's a cool calculator I found on natgeo:
http://environment.nationalgeographic.com/environment/freshwater/change-the-course/water-footprint-calculator/
GREENER:
Some crazy water facts I learned today:
A bath uses up to 70 gallons of water
A 5 minute shower uses up to 25 gallons of water
Brushing your teeth uses up to 4 gallons of water
One flush of the toilet uses around 3 gallons of water
4oz of chicken uses 7.7 gallons
68.7% of freshwater is trapped in glaciers
(The one that blew my mind) Many people in the world exist on 3 gallons of water per day or less. Americans use that amount in one flush of the toilet.
http://awesome.good.is.s3.amazonaws.com/transparency/web/1204/your-daily-dose-of-water/flash.html
I just took the water footprint quiz and I'm shocked + sad to say that mine was 1,345.3 gallons of water.
Here's my infographic based on everything I learned from the calculator:
Annie Leonard's video, Story of Bottled Water was amazing. Last year I watched Tapped and did a Take Back the Tap Campaign at my high school so I do know a bit about the topic, but Leonard's vid still taught me a lot of things I didn't know:
Three facts that surprised me are:
-Bottled water costs about 2000 times more than tap water
-Yet people in the U.S. buy more than half a billion bottles of water every week
-80% of bottles end up in landfills
I DEFINITELY think the transition away from single-use water bottles could happen on Skidmore's campus. I love how most people use reusable water bottles here.
Three reasons to transition from bottled water to tap are
My school sells Dasani and Aquafina waters in the campus stores, cafes, and dining hall. Skidmore has a contract with Pepsi so it'd be difficult--but not impossible--to ban the bottle. (When schools are contracted like we are, they earn money or other types of incentives for being contracted with Pepsi and Coca Cola and have a big hold on the school.)
FIVE STEPS TO BAN THE BOTTLE
Just signed the pledge! https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=235
Three facts that surprised me are:
-Bottled water costs about 2000 times more than tap water
-Yet people in the U.S. buy more than half a billion bottles of water every week
-80% of bottles end up in landfills
I DEFINITELY think the transition away from single-use water bottles could happen on Skidmore's campus. I love how most people use reusable water bottles here.
Three reasons to transition from bottled water to tap are
- Reason 1: Bottled water is no more pure than tap water. According to FoodanWaterWatch.org it is a little known fact that tap water is subject to more stringent regulation than bottled water is. Tap water is tested the US Environmental Protection Agency (EPA) as often as hourly, weekly, or monthly depending on the water system, the CDC states. Each system gives an annual report. Bottled water, on the other hand, is handled by the FDA, which inspects bottling plants every two to three years.
- Reason 2: Bottled water is 2000 times more expensive than tap water. According to a recent statistics by ConvergEx Group Chief Market Strategist Nick Colas, as highlighted by Business Insider, bottled water is at an average cost of $1.22 per gallon, meaning consumers are spending 300 times the price of tap water for bottled water. But even that may be short of the truth, Colas states: if we take into account that two thirds of bottled water sales are of 16 oz bottles, prices are pushed up to $7.50 per gallon, and the amount increases to 2000 times more than the cost of tap water – which is roughly twice the cost of a gallon of gasoline. Americans spent $11.8 million on bottled water in 2012, which has tripled per capita since 1991, and that America is the largest bottled water consuming country in the world. Americans collectively drink about 61 billion gallons of bottled water per year.
- Reason 3: Bottled water is very very bad for the Earth! Bottled water is also quite wasteful. Bottles used to package water take over 1,000 years to biodegrade, and can be toxic if incinerated. In addition, 80% of water bottles eventually become litter. Excessive withdrawal of spring water threatens local streams and groundwater. As for pollution, U.S. landfills are overflowing with over 2 million tons of water bottles alone. Lastly (though this could go on), it takes 1.5 million barrels of oil to meet the demands of U.S. water bottle manufacturing. The more water bottles are manufactured, the more oil is used, the more the Earth’s resources are wasted on something that we can get easily from the sink.
My school sells Dasani and Aquafina waters in the campus stores, cafes, and dining hall. Skidmore has a contract with Pepsi so it'd be difficult--but not impossible--to ban the bottle. (When schools are contracted like we are, they earn money or other types of incentives for being contracted with Pepsi and Coca Cola and have a big hold on the school.)
FIVE STEPS TO BAN THE BOTTLE
- Buy a Reusable Water Bottle: Start on personal level and encourage others to use them too!
- Start a Facebook/Twitter Page: Spread the word through social media, make a video and survey, ask people to pass the word on
- Host a Ban the Bottle Event: By signing declarations, writing letters to congress, watching tapped, and more!
- Talk to Administrators: Request a meeting with your President, Vice President, Catering Manager, Student Body President, Human Resources Manager, anyone that will listen. Get funding or even an "I agree!"
- Get local community support: Approach companies that are like-minded and would have reusable water bottles for sale. A lot of companies are branding their reusable bottles with their logos and would be willing to support your efforts if it gets their company some free advertising
Just signed the pledge! https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=235
OCT 21: FAIR TRADE
GREEN:https://infogr.am/FAIR-TRADE-445004
Second from the left, Ibu Rahmah is the board chairwoman of Kopepi Ketiara, a coffee cooperative in Indonesia. Rahmah brought Ketiara to life in 2009, helped it grow to become Fairtrade certified in 2012, and is constantly working to improve the cooperative’s future. They may not be blood-relatives, but the bond that Ketiara members share through coffee is an important one – with no other major crop in the region, it’s all many farmers have to earn a living. Most farms are family-owned, and the average plot is around one hectare (about 1.5 football fields) in the mountainous region (1,200-1,500 meters) of Indonesia’s Central Aceh Regency. The forested soil is fertile and conditions are perfect for Arabica coffee. Fruits and vegetables also grow well, and there are plenty of native plants and animals sharing the slopes with the farmers; but most available space is devoted to coffee.
Based on Ketiara’s success in the few short years since it began, her daughter’s future will be a bright one. The co-op began small in 2009 with just 39 members, but has quickly grown to almost 1,000 members from 15 villages in the region. Just one year after their certification, Ketiara was able to sell 174,600 kilograms of Fairtrade organic coffee and 137,160 kilograms of non-Fairtrade organic coffee – a significant increase from the early days when Rahmah was working as a small trader buying just a few kilos of hand-processed coffee cherries. In addition to a positive outlook for the business, the next generation at Ketiara will likely enjoy educational opportunities that weren’t always available in this part of Indonesia. Rahmah recalls that while she did go to school when she was growing up, she sat on the floor since there were no tables and chairs, and she had no more than sandals to cover her feet.
The cooperative is making long-term investments. They used their initial Fairtrade Premium money for environmental protection measures such as planting avocado trees on the steep slopes. The trees help prevent landslides and also provide an additional source of income. Additional investment in education is one of the co-op’s primary goals for future Premium use. Striving toward a better tomorrow has always been a priority for Rahmah and Ketiara, something that dates back to her own childhood as the daughter and granddaughter of coffee farmers.
Here are two quotes from Rahmah I feel really exemplify the importance of fair trade:
"Fairtrade is NOT perfect, but it does create opportunity to change. Fair Trade is not about certification, but about the value on how the coffee business and trade are creating welfare to the coffee grower, employee, end-customer, also to the planet. We want to see that fairer trading systems are possible: A trading system that bring mutual benefit for our buyers, customer, as well as to our dearest members. We will make this happen, it is our promise.
We produce 100% Gayo Sumatra Origin Arabica Green Bean Grade 1 for overseas market (US, Europe, Japan, Australia, and Asia). Our coffee is Organic certified by the Control Union and also by Fairtrade International (FLO). We also produce several variants for local market such as Conventional and Civet coffee."
I haven't always looked to check if my products were fair trade certified. Now I will. I love the idea of "voting with your dollar." PGC has taught me that my voice truly matters. I can make an impact even with a simple coffee purchase. As for Rahmah, her story is truly inspiring. Food and drink taste so much better when you know where it came from. For Ketiara, it comes from a whole lot of hard work and heart. This makes me want to truly support the fair trade movement.
Based on Ketiara’s success in the few short years since it began, her daughter’s future will be a bright one. The co-op began small in 2009 with just 39 members, but has quickly grown to almost 1,000 members from 15 villages in the region. Just one year after their certification, Ketiara was able to sell 174,600 kilograms of Fairtrade organic coffee and 137,160 kilograms of non-Fairtrade organic coffee – a significant increase from the early days when Rahmah was working as a small trader buying just a few kilos of hand-processed coffee cherries. In addition to a positive outlook for the business, the next generation at Ketiara will likely enjoy educational opportunities that weren’t always available in this part of Indonesia. Rahmah recalls that while she did go to school when she was growing up, she sat on the floor since there were no tables and chairs, and she had no more than sandals to cover her feet.
The cooperative is making long-term investments. They used their initial Fairtrade Premium money for environmental protection measures such as planting avocado trees on the steep slopes. The trees help prevent landslides and also provide an additional source of income. Additional investment in education is one of the co-op’s primary goals for future Premium use. Striving toward a better tomorrow has always been a priority for Rahmah and Ketiara, something that dates back to her own childhood as the daughter and granddaughter of coffee farmers.
Here are two quotes from Rahmah I feel really exemplify the importance of fair trade:
- “As coffee farmers, we want to secure a better life in the future. In the past, we sold our coffee to a middleman. A middleman keeps the price very low. That's why we established a cooperative, to increase our income from the coffee.”
- “The value in Ketiara is about a sense of becoming a big family,” Rahmah said, joking that anyone unwilling to call themselves a part of the family is welcome to find another co-op. “Ketiara has so many brothers and sisters. The feeling of becoming united together is very important to us, whether we are happy or sad.”
"Fairtrade is NOT perfect, but it does create opportunity to change. Fair Trade is not about certification, but about the value on how the coffee business and trade are creating welfare to the coffee grower, employee, end-customer, also to the planet. We want to see that fairer trading systems are possible: A trading system that bring mutual benefit for our buyers, customer, as well as to our dearest members. We will make this happen, it is our promise.
We produce 100% Gayo Sumatra Origin Arabica Green Bean Grade 1 for overseas market (US, Europe, Japan, Australia, and Asia). Our coffee is Organic certified by the Control Union and also by Fairtrade International (FLO). We also produce several variants for local market such as Conventional and Civet coffee."
I haven't always looked to check if my products were fair trade certified. Now I will. I love the idea of "voting with your dollar." PGC has taught me that my voice truly matters. I can make an impact even with a simple coffee purchase. As for Rahmah, her story is truly inspiring. Food and drink taste so much better when you know where it came from. For Ketiara, it comes from a whole lot of hard work and heart. This makes me want to truly support the fair trade movement.
OCT 20: FITNESS
GREEN:
I don't always get enough exercise. Unless I'm on a sports team, I usually have a hard time committing to a fitness plan because I always put other activities like studying, spending time with friends, working, and sleeping first. My favorite type of exercise has always been the kind of activity that doesn't feel like planned exercise, like taking a long hike (plus, nature is awesome!)
Here are some ways I can boost my exercise routine:
GREENER:
My sustainable gym bag presentation:
I don't always get enough exercise. Unless I'm on a sports team, I usually have a hard time committing to a fitness plan because I always put other activities like studying, spending time with friends, working, and sleeping first. My favorite type of exercise has always been the kind of activity that doesn't feel like planned exercise, like taking a long hike (plus, nature is awesome!)
Here are some ways I can boost my exercise routine:
- Go on a bike ride! I don't need the bus to go to town in Saratoga Springs, I can rent a bike from the library (we have a cool program where you can take out a bike just like you check out a book) and bike on down.
- Always use the stairs. I live on an 11 floor building which might seem daunting, but taking the stairs is the best and easiest form of exercise there ever was. Woo!
- Yoga. I hadn't really done yoga before PCG day 12, but now I do 5-10 minutes in my room to d-stress everyday.
- Swimming. I was captain of swim team in high school, and I'd like to make it more of a priority here.
- MORE QUIDDITCH! I love love love Quidditch. I was introduced to the sport based on the Harry Potter series this year at Skidmore and am forever grateful. It is the best break from my busy busy days here because 1) It is actually a very hard contact sport where you sweat buckets and let out pent up aggression and 2) the people on the team are the most lovely/friendly/welcoming/caring/overall amazing people. I think Quidditch is my favorite form of exercise because it's more fun than work, and I've found that fun exercise is the type that works for my routine. We had an AMAZING tournament today from 9am-7pm so I got more than my usual amount of exercise.
GREENER:
My sustainable gym bag presentation:
GREENEST:
This weekend was parents weekends at Skid, and I went out to this awesome café attached to a health food store in Saratoga, Four Seasons. I've been vegetarian ever since the Meatless Monday Challenge and this was definitely most delicious veg meal I've had since being in Saratoga!
This weekend was parents weekends at Skid, and I went out to this awesome café attached to a health food store in Saratoga, Four Seasons. I've been vegetarian ever since the Meatless Monday Challenge and this was definitely most delicious veg meal I've had since being in Saratoga!
I want to emulate this farm-to-table meal for my sustainable menu/small business.
MY SUSTAINABLE FOOD MENU
Beet salad:
1 to 11/2 pounds beets, preferably small
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves
- Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
Beets are one of the newest ‘super foods’ to hit the headlines. Packed full of nutrients, it has long been used in folk medicine to treat a variety of ailments including fevers and illnesses relating to digestion and the blood. It turns out the Ancient Romans got a few things right as the benefits of a beet-filled diet are immense!
Beets contain betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains trytophan which is also found in chocolate and contributes to a sense of well being.
Beets contain the mineral silica, which helps the body to utilise calcium, so is therefore important for musculo-skeletal health and reducing the risk of osteoporosis.
Ginger Acorn Squash Soup:
Ingredients:
1-2 tsps of coconut oil
1 organic raw acorn squash chopped
2 carrots chopped
2 onions chopped
2 celery sticks chopped
3 garlic cloves minced
3-4 inches grated ginger root
About 3 cups Vegetable broth (enough to cover the vegetables in the pot)
Parsley as a garnish
Instructions:
1. Sauté carrots, onions, celery, and garlic in coconut oil
2. After a couple of minutes, add squash and ginger
3. Pour in vegetable broth
4. Simmer for 30 min
5. Purée or use Vitamix for 5 minutes until desired creaminess
6. Add sea salt and simmer at least 10 more minutes if you want
7. Garnish with parsley, and serve
Vegan Baklava:
• In a medium saucepan over high heat, bring the syrup, sugar, water, orange rind, and cinnamon to a boil. Reduce the heat to low and continue cooking for 10 minutes. Remove from the heat and set aside.
• Preheat the oven to 350°F.
• Grease a shallow baking pan. Place a phyllo sheet in the pan, extending over the rims, and brush with some of the margarine. Repeat with 3 more layers.
• Spread 1/2 cup of the nuts evenly on top, sprinkle with some of the prepared syrup (reserve about 1/2 cup of the syrup for later use) and some of the margarine, and cover with 2 layers of phyllo dough, brushing each with margarine. Repeat this procedure 3 times, covering the last layer of nuts, syrup, and margarine with 4 layers of phyllo dough, brushing each with margarine (including the top layer).
• Press the dough firmly against the rim of the pan and trim with a sharp knife. Cut through the top layer diagonally in a criss-cross pattern to make 24 diamond shapes of equal size. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 10 minutes, until golden brown.
• Pour the reserved syrup on top and let cool. Slice all the way through the previous cuts to make 24 diamond-shaped bars.
Ingredients
BBQ Tempeh:
- 1 lb. tempeh
- 1/2 cup(s) of soy sauce
- 1/2 cup(s) of apple cider vinegar
- 1/2 cup(s) of maple syrup
- 1/2 cup(s) of olive oil
- 2 tsp. chipotle powder
- 1 tsp. dried thyme
- 1 tsp. sweet paprika
- 1 tsp. cumin
- 6 kaiser rolls, sliced in half
Multicolor Slaw:
- 1 cup(s) shredded green cabbage
- 1 cup(s) shredded red cabbage
- 1/4 cup(s) finely diced onions
- 2 tbsp. vegan mayonnaise (try Vegenaise)
- 1 tbsp. apple cider vinegar
- 1/4 tsp. celery salt, sea salt and pepper, to taste
Steps
- Preheat the oven to 450ºF. Cut the tempeh in half lengthwise, then cut the 2 slabs in half widthwise (as if you were slicing a roll), creating 4 squares that are nearly identical in size. Next, cut the tempeh into smaller strips, about 1 by 3 inches. Arrange in a single layer in a 2- to 3-inch-deep baking dish and set aside.
- Whisk together all the remaining ingredients. Pour over the tempeh, coating evenly. Cover tightly with aluminum foil and bake for 45 minutes. Remove the aluminum foil and bake, uncovered, for an additional 10 minutes. Remove from the oven and set aside.
- In a medium-size bowl, combine the cabbage, onions, vegan mayonnaise, and vinegar. Mix until well combined. Add the celery salt, salt, and pepper. Keep in mind that the tempeh will be both spicy and slightly salty! Cover and store in the fridge until ready to assemble the sandwiches.
- Lightly toast the rolls. Pile as much of the tempeh as you’d like onto one half of each roll. Top with some of the slaw, add the other half of the roll, and enjoy.
Vibrant Ginger Green Tonic
2 lemons, peeled (de-seeding optional)
2 Tbsp ginger, peeled
5 large stalks of celery (stems and leaves)
pinch of pink sea salt
sweet ingredient: 1 small green apple OR 2 tsp agave/maple syrup
optional garnish: dash of cayenne, some lemon zest, celery stalk
Directions:
1. Gather your ingredients. Juice the lemon and ginger separately. Place juice aside. I did a taste test of this blend and wow! It's incredibly strong. Just a sniff will wake you up.
2. Juice the celery or celery/apple blend.
3. Pour 1-2 parts ginger/lemon blend in each glass. Then pour 5 parts green juice. You can customize the ratio however you'd like though.
4. swirl in some maple/agave syrup if you'd like. *The sweet aspect is important if you did not include an apple in your juice.
5. Pinch of sea salt swirled in, and a dash of optional cayenne on top.
Ginger is one of the healthiest foods! Ginger is very effective in preventing the symptoms of motion sickness, especially seasickness. In fact, in one study, ginger was shown to be far superior to Dramamine, a commonly used over-the-counter and prescription drug for motion sickness. Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating.
YUM.
OCT 19: Tech
GREEN
Annie Leonard’s vids are proving time and time again to be completely eye-opening.
Three facts I learned from the “The Story of Electronics”:
1) In the 1960s, Gordon Moore, the giant brain and semiconductor pioneer, predicted that electronics designers could double processor speed every 18 months.
2) IBM’s own data revealed that its workers making computer chips had 40% more miscarriages and were significantly more likely to die from blood, brain and kidney cancer.
3) Each year we make 25 million tonnes of e-waste which gets dumped, burned or recycled.
Two new terms I learned:
Extended Producer Responsibility or Product Takeback: making companies deal with their e-waste
“Designed for the dump” means making stuff to be thrown away. Today’s electronics are hard to upgrade, easy to break, and impractical to repair. In the video, Annie Leonard talks about when her DVD player broke and she took it to a shop to get fixed. The repair guy wanted $50 just to look at it! A new one at Target costs $39.30. Naturally, the average consumer is inclined to get a new one.
Prior to watching the film, I would have rated my knowledge on e-waste at about a 3 or 4. I knew virtually nothing about it except the name. Now I know what a pressing matter it is and some of the steps that can be done to prevent it.
My favorite quote from the video:
“When we start to understand the system, we start to see lots of places to step in and turn these problems into solution.”
GREENER:
Here's a pic of my electronics:
Annie Leonard’s vids are proving time and time again to be completely eye-opening.
Three facts I learned from the “The Story of Electronics”:
1) In the 1960s, Gordon Moore, the giant brain and semiconductor pioneer, predicted that electronics designers could double processor speed every 18 months.
2) IBM’s own data revealed that its workers making computer chips had 40% more miscarriages and were significantly more likely to die from blood, brain and kidney cancer.
3) Each year we make 25 million tonnes of e-waste which gets dumped, burned or recycled.
Two new terms I learned:
Extended Producer Responsibility or Product Takeback: making companies deal with their e-waste
“Designed for the dump” means making stuff to be thrown away. Today’s electronics are hard to upgrade, easy to break, and impractical to repair. In the video, Annie Leonard talks about when her DVD player broke and she took it to a shop to get fixed. The repair guy wanted $50 just to look at it! A new one at Target costs $39.30. Naturally, the average consumer is inclined to get a new one.
Prior to watching the film, I would have rated my knowledge on e-waste at about a 3 or 4. I knew virtually nothing about it except the name. Now I know what a pressing matter it is and some of the steps that can be done to prevent it.
My favorite quote from the video:
“When we start to understand the system, we start to see lots of places to step in and turn these problems into solution.”
GREENER:
Here's a pic of my electronics:
1) Macbook Pro (Brand new, the one I had for four years recently shorted out… planned obsolescence, anyone?)
2) iHome speakers (3 years)
3) Camera (2 years)
4) iPhone (3 years)
5) Sony noise canceling headphones (1 year)
6) Black Diamond head lamp (2 months)
The electronic I use the most is my iPhone. Many people have them nowadays. It's a cell phone, media player, and computer all rolled into one… what more could a person want? From group chats for planning to email to connection to social media, the iPhone provides a lot of conveniences/distractions. After some research, I found out some pretty shocking stuff that made me realize how important it is to be a conscious e-consumer and support sustainable tech companies:
- iPhones are made in Shenzhen, China, by the Taiwanese company Foxconn, which has been criticized for its working conditions, including long hours and harsh discipline. Apple's own review found that more than half its audited manufacturers did not meet its labor standards for things such as child labor.
- Apple spends an estimated $100 on the iPhone's 1,000-plus parts. It keeps a tight lid on where in the world they come from. If you deconstruct the gadget, you'll find fewer than 130 parts with a brand name or "made in" label on them.
- A 16GB iPhone 3GS contains 12 gold-plated parts. Producing 1 ounce of gold creates 80 tons of waste. Layers of middlemen make it difficult to trace the source of the gold (or any other metal) in an iPhone, making it easy for minerals from conflict zones to slip into the supply chain.
- The iPhone includes a tantalum capacitor. After a United Nations report linked its manufacturer, Kemet, to the illegal mineral trade in eastern Congo, the company vaguely announced it "supports avoiding" tantalum from the region.
- Tin is used to solder circuit boards. Some 27,000 tons are extracted from Congo annually, earning armed groups an estimated $93 million or more.
- The 3.5-inch LCD screen is reportedly made in Taiwan and China by Wintek, which faces allegations of low wages, forced overtime, and ripping off migrant workers.
- Greenpeace has repeatedly taken issue with Apple, which the environmental agency claims is far behind other computer manufacturers when it comes to recycling programs and the removal of certain toxic substances from its products.Though Greenpeace concedes that Apple has recently stepped up its environmental commitment in the U.S., there's plenty more the company can be doing throughout the rest of the world, the organization says.
- Making a 0.07-ounce microchip uses 66 pounds of materials, including water and toxic chemicals such as flame retardants and chlorinated solvents. Greenpeace gives Apple a 5.1 out of 10 for its efforts to eliminate hazardous chemicals and minimize e-waste.
- Greenpeace also knocks the phone's overall design, taking particular issue with the soldered-in battery, which is hard to replace and difficult to remove when it comes time to recycle the phone.
- High-density tungsten is used to make cell phones vibrate. Three-quarters of the world's supply comes from China—not known for its mining safety record—and 1,400 tons are dug up annually in Congo.
- The list price for a 16GB iPhone 3GS is $599. It's yours for $199 thanks to a subsidy from monopoly provider AT&T—which proceeds to fleece you with a two-year contract.
- The iPhone (along with other apple products) is the epitome of planned obsolescence, a product that is "designed for the dump." Not only are cell phones likely to break within a few years of constant use, they are also designed to "go out of style" so that the consumer will want to buy the latest version of the product.
I also found this cool Greenpeace graphic that compares electronic companies.
http://www.greenpeace.org/international/en/campaigns/toxics/electronics/how-the-companies-line-up/
GREENER:
E-WASTE
Did you know?
- In the United States alone, we throw out about 130,000 computers a day and a hundred million cell phones every year.
- Mobile phones have a lifecycle of less than two years in developed countries; the average lifespan of computers in developed countries has dropped from six years in 1997 to just two years in 2005.
- It takes 539 pounds of fossil fuel, 48 pounds of chemicals, and 1.5 tons of water to manufacture one computer and monitor
Each year we make 25 million tones of e-waste which gets dumped, burned or recycled. E-waste accounts for 2% of trash in U.S. landfills. This doesn't seem like a large percentage, but about 70% of total toxic waste is e-waste. Electronics start where most stuff starts, in mines and factories. Many of our gadgets are made from more than 1,000 different materials, shipped from around the world to assembly plants. There, workers turn them into products, using loads of toxic chemicals, like PVC, mercury, solvents and flame retardants.
One major aspect of e-waste is its "design for the dump," which is when products are made with the intention of being thrown away. This is also called planned obsolescence. Let's look at the example of the cell phone. The electronic I use the most is my iPhone. Many people have them nowadays. It's a cell phone, media player, and computer all rolled into one… what more could a person want? From group chats for planning to email to connection to social media, the iPhone provides a lot of conveniences and distractions, not to mention a number of toxins (brominated flame retardants and hazardous PVCs, oh my!). It's also made specifically to "go out of style" after a year or two. When the upgraded version of the iPhone rolls around, consumers find themselves clamoring for the "next best thing" even though their device, like an iPhone 4, is still working fine. After I'm done with the "older" iPhone or other product, it will either end up in a dump or a far off "recycling operation" where unprotected workers search for valuable metals and burn the rest, releasing more toxins into the environment.
So, how can can we deal with e-waste and become more conscious consumers?
- Peruse guides to greener electronics like this one from Greenpeace: http://www.greenpeace.org/international/en/campaigns/climate-change/cool-it/Campaign-analysis/Guide-to-Greener-Electronics/
- Recycle those products that cannot be repaired.
- Reduce your generation of e-waste through smart procurement and good maintenance.
- Reuse still functioning electronic equipment by donating or selling it to someone who can still use it.
- Support the "Take Back" idea, where the taxpayer should not bear the cost of recycling old electrical goods. Manufacturers should take full life cycle responsibility for their products and, once they reach the end of their useful life, take their goods back for re-use, safe recycling or disposal.
OCT 17: PAPER
GREEN:
Pre-consumer waste: material that was discarded before it was ready for consumer use (for example, manufacturing scrap)
Post-consumer waste: material that was discarded after someone used it
Virgin paper: paper made directly from trees or cotton that hasn’t been recycled before.
· “Compostable” napkin in dining hall at breakfast
· Five sheets of paper (notes in lecture)
· Printed out 22 pages for Sociology
· Printed out 4 page English Paper
· 3 pages of Moleskine sketchbook
· Box that hold my contacts (finished this month’s supply today)
· Receipt from ATM cash withdrawal
· 30” x 20” piece of water color paper
· 2 sheets tracing paper
· 1 piece of palette paper
· Tazo chai tea bag
GREENER:
TEN PAPER ITEMS I USE MOST OFTEN:
1) Lined Notebook paper (five star)
2) Moleskine sketchbook
3) Receipts
4) Napkins
5) Boxes (like contact box)
6) Palette paper
7) Chai tea bag container
8) Computer paper (for printing papers articles)
9) Toilet paper
10) Packaging materials (cardboard, envelopes, etc.)
ALTERNATIVES:
Check out my Pinterest board with paper alternatives and descriptions. My goal is to eliminate all unnecessary products from my life!
http://www.pinterest.com/maddiewelsch/paper-alternatives/
Pre-consumer waste: material that was discarded before it was ready for consumer use (for example, manufacturing scrap)
Post-consumer waste: material that was discarded after someone used it
Virgin paper: paper made directly from trees or cotton that hasn’t been recycled before.
· “Compostable” napkin in dining hall at breakfast
· Five sheets of paper (notes in lecture)
· Printed out 22 pages for Sociology
· Printed out 4 page English Paper
· 3 pages of Moleskine sketchbook
· Box that hold my contacts (finished this month’s supply today)
· Receipt from ATM cash withdrawal
· 30” x 20” piece of water color paper
· 2 sheets tracing paper
· 1 piece of palette paper
· Tazo chai tea bag
GREENER:
TEN PAPER ITEMS I USE MOST OFTEN:
1) Lined Notebook paper (five star)
2) Moleskine sketchbook
3) Receipts
4) Napkins
5) Boxes (like contact box)
6) Palette paper
7) Chai tea bag container
8) Computer paper (for printing papers articles)
9) Toilet paper
10) Packaging materials (cardboard, envelopes, etc.)
ALTERNATIVES:
Check out my Pinterest board with paper alternatives and descriptions. My goal is to eliminate all unnecessary products from my life!
http://www.pinterest.com/maddiewelsch/paper-alternatives/
OCT 16: TAKE PART
GREEN:
As a member of Real Food Challenge, I’m passionate about getting local, sustainable, healthy food in Skidmore’s dining hall (20% by 2020!). This weekend I was fortunate enough to participate in Real Food Rising, the national summit of RFC. One of the breakout coalitions I was a part of was based on Co-op Formation/Bulk-Buying. I want to start a food cooperative on my campus. A Co-op is a non-profit business managed and owned by its members. The profit is distributed back to members in forms of discounts, dividend, etc. There are many amazing student-run co-ops out there, and I think Skidmore should have one too.
Right not RFC Skid is working on chartering a Food group independent of Environmental Action Council in order to obtain more support and funding for SGA. With this, we would be able to focus on start ground on first a bulk-buying program (an idea accessible for this semester) and then a Food Cooperative focused on making good, ethical, and organic food accessible on the Skidmore campus. I proposed this idea today at our Real Food Challenge meeting and there were many people on board. We are hoping to form an underclassmen committee to accomplish these goals; we will be here for 3-4 year and therefore have a lot of time to devote to this project. Real Food Rising gave us the means and contacts to begin planning (I’m in contact with the Northeast region CO-FED organizer) as well as the passion and inspiration to get it done.
GREENER:
BULK-BUYING + FOOD CO-OP PLAN
End goal: I want to start a food cooperative on my campus. A Co-op is a non-profit business managed and owned by its members. The profit is distributed back to members in forms of discounts, dividend, etc. There are many amazing student-run co-ops out there, and I think Skidmore should have one too. The goal is to make fresh, local, healthy, sustainable, and fairly produced food available to students an faculty at affordable prices.
Key Stages of Action:
1) Establish Real Food Skidmore as a club chartered by Student Government association. This will allow us to obtain funding from SGA, gain access to the administration, and increase student support. Right now Real Food Challenge is an unofficial club; to gain the charter requires application and presentation to the senate, administrative board, 300 student signatures.
2) Establish different working groups within the club (Food waste, Real Food Challenge/Calculator, Co-op, and Bulk Buying)
3) Begin with a creation of a bulk-buying health/local food program. The basic idea is to sell products one might find at a health foods store for prices that are accessible to college students. It will be a partner to the CSA already established on the Skidmore campus and it will help supply even more healthy, local, and sustainable food to upperclassmen/other purchasers. Ideally, we would like to have the bulk-buying program linked with the Skidmore dining hall.
4) Collaborate with other colleges and our CoFED Northeast Regional Organizer (Lauryl Berger-Chun) to create a student-run Food Cooperative on the Skidmore campus. This will involve fundraising, creation of an eboard, joining CoFED, and much more planning.
Who will we work with?
Students: After all, co-ops exist for the students, by the students and thus need lots of student support. We are hoping to form an underclassmen committee to accomplish these goals; we will be here for 3-4 year and therefore have a lot of time to devote to this project. At Real Food Rising we were able to make contacts with students from other surrounding NY state colleges like Hobart and William Smith that want to collaborate on ideas for a bulk-buying/co-op movement. Huzzah for working groups!
Co-Fed (Cooperative Food Empowerment Directive) Organizer: Lauryl Berger Chun. Real Food Rising gave us the means and contacts to begin planning (I’m in contact with the Northeast region CoFED organizer). Co-Fed will provide us with means to start in the form of a feasible action plan and real, attainable fundraising options. Our goal is to participate in the CoFED East Coast Cooperative Road Trip “seeks to build & strengthen connection among cooperatives through facilitating skillshares and building relationships between neighbors in this movement.”
Administration: Contact with the administration is key to accomplishing projects at Skidmore. Key people in the administration include President Philip Glotzbach, Vice President for Finance and Administration Mike West, and Dining Services head Mark Miller (who RFC is actually meeting with tomorrow. Stay tuned!)
Challenges:
The biggest challenges we will face will be funding (a bulk-buying program is realistic for this semester, but a food co-op can cost up to $100,000 to get started), approval from administration, and a place to establish it.
Facts and research:
THE SHARE: This is the best page for creating a student run cooperative program. It’s called “The Share” and it’s basically an amalgamation of everything needed to begin a co-op. Links include “Start Ups: Planning & Implementation,” “Money and Fundraising,” “Group Development,” “Campaigning and Outreach,” “Running Your Operation,” and “Pilot Projects.” Business Plans, Market Research, Mission Statements, Timelines, Bylaws, and Purchasing Policies abound. This collaboration between colleges is truly an amazing resource and will be used countless times for starting this project!
https://sites.google.com/a/cofed.org/archive/home/the-share
Other research/events
https://www.facebook.com/events/1411502115734147/?ref_dashboard_filter=calendar
http://www.cofed.coop/
http://www.theatlantic.com/health/archive/2011/02/across-the-country-food-co-ops-by-the-students-for-the-students/71373/
http://berkeleystudentfoodcollective.org/ (Just one example of an amazing student-run cooperative. We met some great people who work there and are willing to help us start up!
In one month…
First, we hope to establish Real Food Skidmore as an official club chartered by SGA. I hope to have established business and fundraising plans for a bulk-buying program, and then the co-op with CoFed’s help.
GREENEST:
Here is the email I am sending out to the Skidmore Sustainability Collective: leaders of all the different environmentally minded groups on campus. By reaching out to these student organizations, I will be able to recruit a diverse action team and also establish student support.
"My dearest eco-friends,
I’m writing to you on behalf of Real Food Skidmore to tell you of an exciting new plan inspired by RFC’s trip to Real Food Rising this weekend. While in Minneapolis, we were able to meet with a CoFED (Cooperative Food Empowerment Directive) organizer who gave us the basics on food co-ops and their importance in the sustainable food movement. A co-op is a non-profit business managed and owned by its members. The profit is distributed back to members in forms of discounts, dividend, etc. There are many amazing student-run co-ops out there, and I think Skidmore should have one too. The goal is to make fresh, local, healthy, sustainable, and fairly produced food available to students and faculty at affordable prices. As you probably know, Real Food Skidmore is hoping to become an official club chartered by the SGA. After we reach this goal, we want to begin the plans to create a food cooperative on campus along with establishing a bulk-buying health food program to accompany the great CSA that’s already in action.
Here are some key steps we will soon be taking:
1) Establish Real Food Skidmore as a club chartered by Student Government association. This will allow us to obtain funding from SGA, gain access to the administration, and increase student support. Right now Real Food Challenge is an unofficial club; to gain the charter requires application and presentation to the senate, administrative board, 300 student signatures.
2) Establish different working groups within the club (Food waste, Real Food Challenge/Calculator, Co-op, and Bulk Buying)
3) Begin with a creation of a bulk-buying health/local food program. The basic idea is to sell products one might find at a health foods store for prices that are accessible to college students. It will be a partner to the CSA already established on the Skidmore campus and it will help supply even more healthy, local, and sustainable food to upperclassmen/other purchasers. Ideally, we would like to have the bulk-buying program linked with the Skidmore dining hall.
4) Collaborate with other colleges and our CoFED Northeast Regional Organizer (Lauryl Berger-Chun) to create a student-run Food Cooperative on the Skidmore campus. This will involve fundraising, creation of an eboard, joining CoFED, and much more planning.
On the CO-OP ACTION TEAM, we will be:
-Meeting students interested in the sustainable college food movement
-Presenting/acting as a liaison to administration heads like President Philip Glotzbach, Vice President for Finance and Administration Mike West, and Dining Services head Mark Miller
-Collaborating with schools around the country through the advice and plans of CoFED
-Creating student support for future membership
-Getting local, sustainable, organic, fair, delicious food on our lovely campus for affordable prices
-INCREASING OUR LOVE AND PASSION FOR FOOD
If any of these actions sound fun to you, then join our team! Please check out some of these awesome resources to learn more:
Examples of successful student-run food co-ops
https://docs.google.com/viewer?a=v&pid=sites&srcid=Y29mZWQub3JnfGFyY2hpdmV8Z3g6NWZiYTIzOTVhYTY4ZmU2MA
A great vid by CoFed
http://www.youtube.com/watch?v=FU9WRFzu_EU
Contact me for further information/questions at 978-257-6484 so I can put you on the google doc and keep you informed for future team meetings. Let’s bring the college campus food revolution to our one and only Skid!
HUZZAH.
Peace n love,
Maddie "
As a member of Real Food Challenge, I’m passionate about getting local, sustainable, healthy food in Skidmore’s dining hall (20% by 2020!). This weekend I was fortunate enough to participate in Real Food Rising, the national summit of RFC. One of the breakout coalitions I was a part of was based on Co-op Formation/Bulk-Buying. I want to start a food cooperative on my campus. A Co-op is a non-profit business managed and owned by its members. The profit is distributed back to members in forms of discounts, dividend, etc. There are many amazing student-run co-ops out there, and I think Skidmore should have one too.
Right not RFC Skid is working on chartering a Food group independent of Environmental Action Council in order to obtain more support and funding for SGA. With this, we would be able to focus on start ground on first a bulk-buying program (an idea accessible for this semester) and then a Food Cooperative focused on making good, ethical, and organic food accessible on the Skidmore campus. I proposed this idea today at our Real Food Challenge meeting and there were many people on board. We are hoping to form an underclassmen committee to accomplish these goals; we will be here for 3-4 year and therefore have a lot of time to devote to this project. Real Food Rising gave us the means and contacts to begin planning (I’m in contact with the Northeast region CO-FED organizer) as well as the passion and inspiration to get it done.
GREENER:
BULK-BUYING + FOOD CO-OP PLAN
End goal: I want to start a food cooperative on my campus. A Co-op is a non-profit business managed and owned by its members. The profit is distributed back to members in forms of discounts, dividend, etc. There are many amazing student-run co-ops out there, and I think Skidmore should have one too. The goal is to make fresh, local, healthy, sustainable, and fairly produced food available to students an faculty at affordable prices.
Key Stages of Action:
1) Establish Real Food Skidmore as a club chartered by Student Government association. This will allow us to obtain funding from SGA, gain access to the administration, and increase student support. Right now Real Food Challenge is an unofficial club; to gain the charter requires application and presentation to the senate, administrative board, 300 student signatures.
2) Establish different working groups within the club (Food waste, Real Food Challenge/Calculator, Co-op, and Bulk Buying)
3) Begin with a creation of a bulk-buying health/local food program. The basic idea is to sell products one might find at a health foods store for prices that are accessible to college students. It will be a partner to the CSA already established on the Skidmore campus and it will help supply even more healthy, local, and sustainable food to upperclassmen/other purchasers. Ideally, we would like to have the bulk-buying program linked with the Skidmore dining hall.
4) Collaborate with other colleges and our CoFED Northeast Regional Organizer (Lauryl Berger-Chun) to create a student-run Food Cooperative on the Skidmore campus. This will involve fundraising, creation of an eboard, joining CoFED, and much more planning.
Who will we work with?
Students: After all, co-ops exist for the students, by the students and thus need lots of student support. We are hoping to form an underclassmen committee to accomplish these goals; we will be here for 3-4 year and therefore have a lot of time to devote to this project. At Real Food Rising we were able to make contacts with students from other surrounding NY state colleges like Hobart and William Smith that want to collaborate on ideas for a bulk-buying/co-op movement. Huzzah for working groups!
Co-Fed (Cooperative Food Empowerment Directive) Organizer: Lauryl Berger Chun. Real Food Rising gave us the means and contacts to begin planning (I’m in contact with the Northeast region CoFED organizer). Co-Fed will provide us with means to start in the form of a feasible action plan and real, attainable fundraising options. Our goal is to participate in the CoFED East Coast Cooperative Road Trip “seeks to build & strengthen connection among cooperatives through facilitating skillshares and building relationships between neighbors in this movement.”
Administration: Contact with the administration is key to accomplishing projects at Skidmore. Key people in the administration include President Philip Glotzbach, Vice President for Finance and Administration Mike West, and Dining Services head Mark Miller (who RFC is actually meeting with tomorrow. Stay tuned!)
Challenges:
The biggest challenges we will face will be funding (a bulk-buying program is realistic for this semester, but a food co-op can cost up to $100,000 to get started), approval from administration, and a place to establish it.
Facts and research:
THE SHARE: This is the best page for creating a student run cooperative program. It’s called “The Share” and it’s basically an amalgamation of everything needed to begin a co-op. Links include “Start Ups: Planning & Implementation,” “Money and Fundraising,” “Group Development,” “Campaigning and Outreach,” “Running Your Operation,” and “Pilot Projects.” Business Plans, Market Research, Mission Statements, Timelines, Bylaws, and Purchasing Policies abound. This collaboration between colleges is truly an amazing resource and will be used countless times for starting this project!
https://sites.google.com/a/cofed.org/archive/home/the-share
Other research/events
https://www.facebook.com/events/1411502115734147/?ref_dashboard_filter=calendar
http://www.cofed.coop/
http://www.theatlantic.com/health/archive/2011/02/across-the-country-food-co-ops-by-the-students-for-the-students/71373/
http://berkeleystudentfoodcollective.org/ (Just one example of an amazing student-run cooperative. We met some great people who work there and are willing to help us start up!
In one month…
First, we hope to establish Real Food Skidmore as an official club chartered by SGA. I hope to have established business and fundraising plans for a bulk-buying program, and then the co-op with CoFed’s help.
GREENEST:
Here is the email I am sending out to the Skidmore Sustainability Collective: leaders of all the different environmentally minded groups on campus. By reaching out to these student organizations, I will be able to recruit a diverse action team and also establish student support.
"My dearest eco-friends,
I’m writing to you on behalf of Real Food Skidmore to tell you of an exciting new plan inspired by RFC’s trip to Real Food Rising this weekend. While in Minneapolis, we were able to meet with a CoFED (Cooperative Food Empowerment Directive) organizer who gave us the basics on food co-ops and their importance in the sustainable food movement. A co-op is a non-profit business managed and owned by its members. The profit is distributed back to members in forms of discounts, dividend, etc. There are many amazing student-run co-ops out there, and I think Skidmore should have one too. The goal is to make fresh, local, healthy, sustainable, and fairly produced food available to students and faculty at affordable prices. As you probably know, Real Food Skidmore is hoping to become an official club chartered by the SGA. After we reach this goal, we want to begin the plans to create a food cooperative on campus along with establishing a bulk-buying health food program to accompany the great CSA that’s already in action.
Here are some key steps we will soon be taking:
1) Establish Real Food Skidmore as a club chartered by Student Government association. This will allow us to obtain funding from SGA, gain access to the administration, and increase student support. Right now Real Food Challenge is an unofficial club; to gain the charter requires application and presentation to the senate, administrative board, 300 student signatures.
2) Establish different working groups within the club (Food waste, Real Food Challenge/Calculator, Co-op, and Bulk Buying)
3) Begin with a creation of a bulk-buying health/local food program. The basic idea is to sell products one might find at a health foods store for prices that are accessible to college students. It will be a partner to the CSA already established on the Skidmore campus and it will help supply even more healthy, local, and sustainable food to upperclassmen/other purchasers. Ideally, we would like to have the bulk-buying program linked with the Skidmore dining hall.
4) Collaborate with other colleges and our CoFED Northeast Regional Organizer (Lauryl Berger-Chun) to create a student-run Food Cooperative on the Skidmore campus. This will involve fundraising, creation of an eboard, joining CoFED, and much more planning.
On the CO-OP ACTION TEAM, we will be:
-Meeting students interested in the sustainable college food movement
-Presenting/acting as a liaison to administration heads like President Philip Glotzbach, Vice President for Finance and Administration Mike West, and Dining Services head Mark Miller
-Collaborating with schools around the country through the advice and plans of CoFED
-Creating student support for future membership
-Getting local, sustainable, organic, fair, delicious food on our lovely campus for affordable prices
-INCREASING OUR LOVE AND PASSION FOR FOOD
If any of these actions sound fun to you, then join our team! Please check out some of these awesome resources to learn more:
Examples of successful student-run food co-ops
https://docs.google.com/viewer?a=v&pid=sites&srcid=Y29mZWQub3JnfGFyY2hpdmV8Z3g6NWZiYTIzOTVhYTY4ZmU2MA
A great vid by CoFed
http://www.youtube.com/watch?v=FU9WRFzu_EU
Contact me for further information/questions at 978-257-6484 so I can put you on the google doc and keep you informed for future team meetings. Let’s bring the college campus food revolution to our one and only Skid!
HUZZAH.
Peace n love,
Maddie "
OCT 15: HEMP
GREEN:
Where has hemp been all my life? Before PGC, I knew virtually nothing about hemp except for its name. After watching “Bringing It Home” and perusing the resources page, I now know how useful, versatile, and sustainable it can be. Here are some uses for industrial hemp:
1. Clothing
Hemp's been used for textiles since time immemorial--samples of hemp fabric in China date back to 8,000 BC. Shedding the slightly rough and tough image it once had hemp has broken into the realms of high fashion, has been mixed with silk for lingerie, as well as being applied to more obvious applications where it's durability is used to best advantage: Providing material for shoes, jeans, and other tough sport clothing. Hemp is a material we can use to make the clothing industry more sustainable/renewable.
2. Food & Beverages
About one third of hemp seed's weight comes from hemp oil, which is both edible but highly nutritious, containing essential fatty acids. The whole seed is about 25% protein, and is a good source of calcium and iron, as well as having more omega-3 than walnuts--all of which point to hemp's potential for food and as a dietary supplement. Hemp also can be put to good use in iced tea and brewed into beer, fermented into wine, and distilled into other alcoholic beverages. Oh, and there's hemp milk too which is a good alternative to dairy milk for lactose-free peeps/vegans.
3. Paper
Hemp has been used for paper for at least 2,000 years, even though today hemp paper accounts for about only 0.05% of world paper production. Hemp is a far more quickly renewable and sustainable source of pulp for paper than wood! Also: it is more expensive because of lack of processing equipment.
4. Building Supplies
Check out http://www.hempmuseum.org
Hemp provides all sorts of good building materials. It can be made into insulation as companies in the Netherlands and Ireland are doing. It can be used to make engineered building products like fiberboard and pressboard, and even be used to make 'hempcrete', a stronger, lighter, and more environmentally friendly version of concrete. These uses could revolutionize our building process to a much more sustainable one!
5. Plastics
Hemp is also a viable feedstock for plastics production. Ford famously produced a prototype car made out of hemp & soy plastic in the early 1940s though it never went into production. Recently hemp has been made into shower curtain liners, CD & DVD cases, and all sorts of other products. Hemp provides us with another way to make plastic as opposed to non-renewable petroleum.
6. Fuel
Biofuel can be made from hemp! Wooooah. Like pretty much any vegetable oil you can take hemp oil and process it into biodiesel. There are still concerns about conversion of land that could be used for food production into land used to fuel vehicles, but the biodiesel process is certainly solid. As cellulosic ethanol technology becomes more commercial viable--something seemingly just over the horizon for a couple of years now--there's no reason why you couldn't utilize hemp stalks or other leftovers as a feedstock. Considering all that, it stands to reason that hemp could also be utilized to make liquid fuels that are chemically identical to petroleum-based gasoline or diesel as well. But since the US doesn't want anyone cultivating hemp, the potential of hemp for fuel remains untapped.
Some sites I perused:
http://www.forbes.com/sites/ashoka/2013/05/29/industrial-hemp-a-win-win-for-the-economy-and-the-environment/
http://www.voteindustrialhemp.com
http://hempethics.weebly.com/how-do-we-use-it.html
GREENER:
My hemp obsession is growing!
Here’s my board.
http://www.pinterest.com/maddiewelsch/hemp-happy/
Where has hemp been all my life? Before PGC, I knew virtually nothing about hemp except for its name. After watching “Bringing It Home” and perusing the resources page, I now know how useful, versatile, and sustainable it can be. Here are some uses for industrial hemp:
1. Clothing
Hemp's been used for textiles since time immemorial--samples of hemp fabric in China date back to 8,000 BC. Shedding the slightly rough and tough image it once had hemp has broken into the realms of high fashion, has been mixed with silk for lingerie, as well as being applied to more obvious applications where it's durability is used to best advantage: Providing material for shoes, jeans, and other tough sport clothing. Hemp is a material we can use to make the clothing industry more sustainable/renewable.
2. Food & Beverages
About one third of hemp seed's weight comes from hemp oil, which is both edible but highly nutritious, containing essential fatty acids. The whole seed is about 25% protein, and is a good source of calcium and iron, as well as having more omega-3 than walnuts--all of which point to hemp's potential for food and as a dietary supplement. Hemp also can be put to good use in iced tea and brewed into beer, fermented into wine, and distilled into other alcoholic beverages. Oh, and there's hemp milk too which is a good alternative to dairy milk for lactose-free peeps/vegans.
3. Paper
Hemp has been used for paper for at least 2,000 years, even though today hemp paper accounts for about only 0.05% of world paper production. Hemp is a far more quickly renewable and sustainable source of pulp for paper than wood! Also: it is more expensive because of lack of processing equipment.
4. Building Supplies
Check out http://www.hempmuseum.org
Hemp provides all sorts of good building materials. It can be made into insulation as companies in the Netherlands and Ireland are doing. It can be used to make engineered building products like fiberboard and pressboard, and even be used to make 'hempcrete', a stronger, lighter, and more environmentally friendly version of concrete. These uses could revolutionize our building process to a much more sustainable one!
5. Plastics
Hemp is also a viable feedstock for plastics production. Ford famously produced a prototype car made out of hemp & soy plastic in the early 1940s though it never went into production. Recently hemp has been made into shower curtain liners, CD & DVD cases, and all sorts of other products. Hemp provides us with another way to make plastic as opposed to non-renewable petroleum.
6. Fuel
Biofuel can be made from hemp! Wooooah. Like pretty much any vegetable oil you can take hemp oil and process it into biodiesel. There are still concerns about conversion of land that could be used for food production into land used to fuel vehicles, but the biodiesel process is certainly solid. As cellulosic ethanol technology becomes more commercial viable--something seemingly just over the horizon for a couple of years now--there's no reason why you couldn't utilize hemp stalks or other leftovers as a feedstock. Considering all that, it stands to reason that hemp could also be utilized to make liquid fuels that are chemically identical to petroleum-based gasoline or diesel as well. But since the US doesn't want anyone cultivating hemp, the potential of hemp for fuel remains untapped.
Some sites I perused:
http://www.forbes.com/sites/ashoka/2013/05/29/industrial-hemp-a-win-win-for-the-economy-and-the-environment/
http://www.voteindustrialhemp.com
http://hempethics.weebly.com/how-do-we-use-it.html
GREENER:
My hemp obsession is growing!
Here’s my board.
http://www.pinterest.com/maddiewelsch/hemp-happy/
Oct 14: MEATLESS MONDAY
GREEN: Wow. This was an incredibly inspiring Greener challenge. I just learned that I know so much less about the meat than I thought. When I took the “How Much Do You Know: quiz on EWG, I only scored a 60%. Here’s what I learned from the quiz:
1) Cheese emits the most greenhouse gases per pound in comparison to pork, salmon, and chicken.
2) Beef’s greenhouse gas emissions are 13 times higher per pound than beans.
3) The United States produced 60% more meat per capita than Europe in 2009.
4) More than 90% of meat raised in the U.S. is produced in a confined animal feeding operation (CAFO).
5) On a average, 20% of edible meat is thrown away!
6) When a family of four gives up one burger and one steak each week for a year, it’s like taking their car off the road for FOUR months.
The foodie in me was immediately drawn to the beautiful food on the resource page (http://www.pinterest.com/teensturngreen/meatless-monday/). Four awesome websites/blogs I will definitely use again:
http://www.melangery.com/2012/03/orange-sweet-potato-baked-chips-with.html
http://thekindlife.com/blog/post/chef-chloe-giveaway-chloe-vegan-desserts-tiramisu-pancakes
http://www.mynewroots.org/site/2011/07/meatless-mondays-with-martha-stewart-rawvocado-cilantro-soup-with-coconut-water-2/
http://www.wholeliving.com/132561/roasted-squash-apple-and-cipollini-onion-salad?center=144884&gallery=136361&slide=132561
My favorite was The Kind Life by Alicia Silverstone. I stumbled upon that website this summer when I was looking for a vegan restaurant to try in NYC (I’m not a vegan—yet—but I was interested in trying one out on my first trip to the city). Anyways, her site led me to some really great restaurants thank I loved; however, I cleared my history and couldn’t remember the name of the blog when I got back. Now I’ve been reunited with the site responsible for my first bite of seitan piccata and I’m excitedly perusing it instead of writing my English paper (whoops).
I’ve learned so much from this challenge that I’m not only inspired to go meatless on Monday, but also for all the days of the week. For the rest of PGC and potentially much longer, I’m pledging veggie.
GREENER:
Here's my ideal Meatless Monday Meal featurin' some of my food photography. Most of the food here is from my garden/made from scratch.
I used to think being a foodie without eating meat was impossible, but now I'm not so sure. Looking at these photos reminds me that food without meet is just as, if not more, beautiful and delicious and makes me more excited to try vegetarianism for the first time.
1) Cheese emits the most greenhouse gases per pound in comparison to pork, salmon, and chicken.
2) Beef’s greenhouse gas emissions are 13 times higher per pound than beans.
3) The United States produced 60% more meat per capita than Europe in 2009.
4) More than 90% of meat raised in the U.S. is produced in a confined animal feeding operation (CAFO).
5) On a average, 20% of edible meat is thrown away!
6) When a family of four gives up one burger and one steak each week for a year, it’s like taking their car off the road for FOUR months.
The foodie in me was immediately drawn to the beautiful food on the resource page (http://www.pinterest.com/teensturngreen/meatless-monday/). Four awesome websites/blogs I will definitely use again:
http://www.melangery.com/2012/03/orange-sweet-potato-baked-chips-with.html
http://thekindlife.com/blog/post/chef-chloe-giveaway-chloe-vegan-desserts-tiramisu-pancakes
http://www.mynewroots.org/site/2011/07/meatless-mondays-with-martha-stewart-rawvocado-cilantro-soup-with-coconut-water-2/
http://www.wholeliving.com/132561/roasted-squash-apple-and-cipollini-onion-salad?center=144884&gallery=136361&slide=132561
My favorite was The Kind Life by Alicia Silverstone. I stumbled upon that website this summer when I was looking for a vegan restaurant to try in NYC (I’m not a vegan—yet—but I was interested in trying one out on my first trip to the city). Anyways, her site led me to some really great restaurants thank I loved; however, I cleared my history and couldn’t remember the name of the blog when I got back. Now I’ve been reunited with the site responsible for my first bite of seitan piccata and I’m excitedly perusing it instead of writing my English paper (whoops).
I’ve learned so much from this challenge that I’m not only inspired to go meatless on Monday, but also for all the days of the week. For the rest of PGC and potentially much longer, I’m pledging veggie.
GREENER:
Here's my ideal Meatless Monday Meal featurin' some of my food photography. Most of the food here is from my garden/made from scratch.
I used to think being a foodie without eating meat was impossible, but now I'm not so sure. Looking at these photos reminds me that food without meet is just as, if not more, beautiful and delicious and makes me more excited to try vegetarianism for the first time.
Here’s a cool Indian restaurant in Saratoga with some great vegetarian options: Karavalli
http://www.karavallilatham.com/menuslatham.html
KURKURI BHINDI (CRISPY OKRA) Spiced crispy Okra with Chat masala, lime and fresh cilantro
CHICKPEA SALAD A House Specialty
A medley of chickpeas, cucumber, tomato, red onion on a bed of mixed greens with tamarind yogurt dressing
AVIAL MALABAR A Kerala Specialty ,
Green Bananas, yams, beans, drum stick, carrot, eggplant and squash tempered with curry leaves and mustard in a medium spicy coconut and yogurt sauce.
I’d love to try the first two next time I go. I’ve had the third dish (Avial Malabar) and it’s really delicious.
GREENEST:
My prezi on MM!
I shared it with 40 people in the library, and 60% said they'd go meatless one day a week. WOOO SKID
http://www.karavallilatham.com/menuslatham.html
KURKURI BHINDI (CRISPY OKRA) Spiced crispy Okra with Chat masala, lime and fresh cilantro
CHICKPEA SALAD A House Specialty
A medley of chickpeas, cucumber, tomato, red onion on a bed of mixed greens with tamarind yogurt dressing
AVIAL MALABAR A Kerala Specialty ,
Green Bananas, yams, beans, drum stick, carrot, eggplant and squash tempered with curry leaves and mustard in a medium spicy coconut and yogurt sauce.
I’d love to try the first two next time I go. I’ve had the third dish (Avial Malabar) and it’s really delicious.
GREENEST:
My prezi on MM!
I shared it with 40 people in the library, and 60% said they'd go meatless one day a week. WOOO SKID
OCT 13: GARDENS
Comin' soon
Oct 12: Wellness
Comin' soon
OCT 11: GMO
GREEN: A non-profit organization that is focused on GMOs: Just Label It! The Just Label It (JLI) Campaign was created to advocate for the labeling of genetically engineered (GE or GMO) foods. The Campaign has brought together more than five hundred partner organizations to work collaboratively to educate consumers, raise awareness and advocate for GE foods labeling.
Three things I learned:
1) The European Union, Japan, Russia and China (64 nations total require) GE foods to be labeled. The European Union has also banned cultivation of GE crops altogether, with only minor exceptions. The U.S. does not. What’s more, the government does not use its own experts to make the key determination of whether a GE food is safe.
2) The three major crops that are genetically engineered and grown in the United States are corn, soybeans, and cotton.
3) GE foods are patented inventions created primarily by six chemical companies: Monsanto, Dow, BASF, Bayer, Syngenta, and DuPont
A leader in this movement I didn’t know much about is Vandana Shiva. She is—to put it lightly—so so cool. Vandana Shiva is an environmental feminist who links social inequality with environmental policy with a mission to reconnect people and society with the earth. She holds a master's degree in particle physics and in 1978 completed her Ph.D. in the philosophy of science. She is active in citizens' action against environmental destruction, including the Chipko Movement. She also directs a seed conservation project, and is part of the Indian National Environmental Council. She supported the grassroot networks all across India. She is directing an international movement on Food Rights. Dr. Vandana Shiva has fought for changes in the practice and paradigms of agriculture and food. Intellectual property rights, biodiversity, biotechnology, bioethics, genetic engineering are among the fields where Shiva has contributed intellectually and through activist campaigns. She’s basically my new hero. http://www.vandanashiva.org/
A great infographic about GMOs
http://www.pinterest.com/pin/12596073931185971/ where I found out the 80% of packaged foods contain GMOs.
GREENER:
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.
Five packaged food items I consume on a regular basis:
1) Kind Bars (Cherry & Berry Granola)
USDA CERTIFIED ORGANIC, Non-GMO verified
2) Flavor Blasted Cheddar Goldfish
Goldfish are “Made with Smiles and Unbleached Enriched Wheat Flour [Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Vegetable Oils (Canola, Sunflower and/or Soybean), Nonfat Milk (Adds a Trivial Amount of Cholesterol), Salt, Contains 2 Percent or Less of: Yeast, Leavening (Ammonium Bicarbonate, Baking Soda, Monocalcium Phosphate), Sugar, Spices and Onion Powder.” *CANOLA OIL is at high risk of being GMO (approx. 90% of U.S. crop)
ALTERNATIVE: Brad’s Raw Cheddar Chips 7.39 3oz (carrots, red bell peppers, flax seeds, buckwheat groats, chickpea miso, scallions, extra virgin olive oil, garlic, Himalayan sea salt, cayenne pepper, and “LOTS OF LOVE”)*Note: the salt is not organic (I need to remember that an organic product does not always contain 100% organic ingredients)
3) Annie’s Organic Bunny Fruit Snacks
USDA CERTIFIED ORGANIC, Non-GMO verified
4) Cape Cod Salt and Vinegar Kettle Chips, $4.99 8 oz
ALTERNATIVE
Boulder Canyon Kettle Cooked chips $2.79 5oz (potatoes, sunflower oil, salt)
5) Beanitos Original Black Bean Chip
Non-GMO verified
Before this challenge, I wasn’t completely informed about GMOs. When I thought of GMOs, I thought of corn (big fan of the doc King Corn right here) but rarely other crops like canola and soy which are also major high risk GMO crops (90 and 94% respectively. Now that I know more, I’m ready to alter my diet from GMO foods like goldfish to ones certified by the non-GMO project. I think the biggest problem with GMOs is that most of the general public doesn’t know much about them. If everyone had the opportunity/took a few minutes to watch a doc, read an infographic, or participate in a great project like PGC, we’d all be more conscious.
States considering GMO labeling initiatives right now: Alaska, Arizona, Colorado, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Maine, Maryland, Massachusetts, Minnesota, Missouri, Nevada, New Hampshire, New Jersey, New Mexico, New York, Oregon, Pennsylvania, Rhode Island, Tennessee, Vermont, Washington, West Virginia
My lovely home state of MA is considering labeling initiatives, as is my current state, NY!
The state that has a vote coming up soonest is Washington. It’s Initiative I-522, the People’s Right to Know Genetically Engineered Food Act. This initiative provides for the labeling of genetically engineered foods and prescribes penalties for violation and was introduced January 17, 2013 by Senators CHASE, Kline, Keiser, Rolfes, and Hasegawa. 522 goes before voters Nov. 5. According to The Seattle Times, Washington's Yes on 522 campaign so far has raised $4.8 million. On the other side is a coalition of food manufacturers and seed producers that thus far has raised $17.2 million (a state record!) The top five contributors were the Grocery Manufacturers Association, Monsanto, DuPont Pioneer, Dow AgroSciences and Bayer CropScience.
http://www.youtube.com/watch?v=0lPFkesAKRU
Here’s my ad pick of the night (Yes on 522/ “Washingtonians”). I chose this one because Wash is fightin’ the battle right now and I’m really hoping it passes. I liked how the ad uses farmers, fishermen, and traditions (like the fish throw) from Washington to project their message. It makes the appeal more personal. There is really something to fight for here!
*Sidenote: Just realized after this was also “today’s vid” but I’m gonna keep it. Great minds think alike, eh?
PRO-GMO
Increased food supply/nutrients
Introduces allergens and toxins to food
Increased pest and disease resistance
GMO? OMG! (Anti)
Creates “super” weeds and other environmental risks
Drought tolerance
Accidental contamination between genetically modified and non-genetically modified foods
Here are four initiatives happenin’ in MA:
HB.808 Requires labeling of genetically modified foods in the following categories: foods in whole or in part produced by GE microorganisms, plants, or animals with a 0.1% threshold; food products prepared or processed with genetic engineering, even if the GE organism is not present in the final product; foods derived from GE agricultural inputs, even if the GE input is not present in the final product; all meat and dairy products derived from animals fed GE products or treated with GE products; GE foods that have altered nutritional value; for foods with transgenes from other species, disclosure of the species and the gene(s); and for plants with transgenes from animals, disclosure of the fact for vegetarians. Establishes a penalty of up to $1000 for violations. Introduced January 22, 2013 by Representative SMOLA.
HB.1936 Requires all whole and processed foods produced with genetically engineered materials to be labeled and classifies a lack of label as misbranding. Introduced January 22, 2013 by Representatives DiNATALE, Lewis, Smizik, Pignatelli, Provost, Scibak, Hogan, Andrews, and Dykema and Senator Tarr.
HB.2037 Requires labeling of all genetically modified foods, considers a “natural” label on GE foods as misbranding, and establishes exemptions. Introduced January 22, 2013 by Representative MORAN.
HB.2093 Provides for the labeling of genetically engineered foods. Introduced January 22, 2013 by Representatives STORY, Provost Mark, Kocot, Brownsberger, Sannicandro, Scibak, and Madden and Senator Farley-Bouvier
And in NY
AB.3525/SB.3835 Provides for the labeling of food or food products that contain a genetically modified material or that are produced with a genetically modified material, imposes penalties for false labels and misbranding, and sets forth exemptions. Introduced January 28, 2013 by Representatives ROSENTHAL and Peoples-Stokes and February 21, 2013 by Senator LaVALLE.
AB.5412 / SB.4468 Requires labeling of all genetically modified foods, considers a “natural” label on GE foods as misbranding, and establishes exemptions. Introduced February 26, 2013 by Representative ABINANTI, and April 3, 2013 by Senator PARKER.
As for my stance and after the GMO-PGC education, I’m anti-GMO and pro-GMO labeling. There are so many things I can do to join the Right to Know in my states, from signing petitions to the FDA (done and done: http://justlabelit.org/take-action/) and setting up a campus info event to phone banking for props. I’m planning on doing all three.
Three things I learned:
1) The European Union, Japan, Russia and China (64 nations total require) GE foods to be labeled. The European Union has also banned cultivation of GE crops altogether, with only minor exceptions. The U.S. does not. What’s more, the government does not use its own experts to make the key determination of whether a GE food is safe.
2) The three major crops that are genetically engineered and grown in the United States are corn, soybeans, and cotton.
3) GE foods are patented inventions created primarily by six chemical companies: Monsanto, Dow, BASF, Bayer, Syngenta, and DuPont
A leader in this movement I didn’t know much about is Vandana Shiva. She is—to put it lightly—so so cool. Vandana Shiva is an environmental feminist who links social inequality with environmental policy with a mission to reconnect people and society with the earth. She holds a master's degree in particle physics and in 1978 completed her Ph.D. in the philosophy of science. She is active in citizens' action against environmental destruction, including the Chipko Movement. She also directs a seed conservation project, and is part of the Indian National Environmental Council. She supported the grassroot networks all across India. She is directing an international movement on Food Rights. Dr. Vandana Shiva has fought for changes in the practice and paradigms of agriculture and food. Intellectual property rights, biodiversity, biotechnology, bioethics, genetic engineering are among the fields where Shiva has contributed intellectually and through activist campaigns. She’s basically my new hero. http://www.vandanashiva.org/
A great infographic about GMOs
http://www.pinterest.com/pin/12596073931185971/ where I found out the 80% of packaged foods contain GMOs.
GREENER:
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.
Five packaged food items I consume on a regular basis:
1) Kind Bars (Cherry & Berry Granola)
USDA CERTIFIED ORGANIC, Non-GMO verified
2) Flavor Blasted Cheddar Goldfish
Goldfish are “Made with Smiles and Unbleached Enriched Wheat Flour [Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Vegetable Oils (Canola, Sunflower and/or Soybean), Nonfat Milk (Adds a Trivial Amount of Cholesterol), Salt, Contains 2 Percent or Less of: Yeast, Leavening (Ammonium Bicarbonate, Baking Soda, Monocalcium Phosphate), Sugar, Spices and Onion Powder.” *CANOLA OIL is at high risk of being GMO (approx. 90% of U.S. crop)
ALTERNATIVE: Brad’s Raw Cheddar Chips 7.39 3oz (carrots, red bell peppers, flax seeds, buckwheat groats, chickpea miso, scallions, extra virgin olive oil, garlic, Himalayan sea salt, cayenne pepper, and “LOTS OF LOVE”)*Note: the salt is not organic (I need to remember that an organic product does not always contain 100% organic ingredients)
3) Annie’s Organic Bunny Fruit Snacks
USDA CERTIFIED ORGANIC, Non-GMO verified
4) Cape Cod Salt and Vinegar Kettle Chips, $4.99 8 oz
ALTERNATIVE
Boulder Canyon Kettle Cooked chips $2.79 5oz (potatoes, sunflower oil, salt)
5) Beanitos Original Black Bean Chip
Non-GMO verified
Before this challenge, I wasn’t completely informed about GMOs. When I thought of GMOs, I thought of corn (big fan of the doc King Corn right here) but rarely other crops like canola and soy which are also major high risk GMO crops (90 and 94% respectively. Now that I know more, I’m ready to alter my diet from GMO foods like goldfish to ones certified by the non-GMO project. I think the biggest problem with GMOs is that most of the general public doesn’t know much about them. If everyone had the opportunity/took a few minutes to watch a doc, read an infographic, or participate in a great project like PGC, we’d all be more conscious.
States considering GMO labeling initiatives right now: Alaska, Arizona, Colorado, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Maine, Maryland, Massachusetts, Minnesota, Missouri, Nevada, New Hampshire, New Jersey, New Mexico, New York, Oregon, Pennsylvania, Rhode Island, Tennessee, Vermont, Washington, West Virginia
My lovely home state of MA is considering labeling initiatives, as is my current state, NY!
The state that has a vote coming up soonest is Washington. It’s Initiative I-522, the People’s Right to Know Genetically Engineered Food Act. This initiative provides for the labeling of genetically engineered foods and prescribes penalties for violation and was introduced January 17, 2013 by Senators CHASE, Kline, Keiser, Rolfes, and Hasegawa. 522 goes before voters Nov. 5. According to The Seattle Times, Washington's Yes on 522 campaign so far has raised $4.8 million. On the other side is a coalition of food manufacturers and seed producers that thus far has raised $17.2 million (a state record!) The top five contributors were the Grocery Manufacturers Association, Monsanto, DuPont Pioneer, Dow AgroSciences and Bayer CropScience.
http://www.youtube.com/watch?v=0lPFkesAKRU
Here’s my ad pick of the night (Yes on 522/ “Washingtonians”). I chose this one because Wash is fightin’ the battle right now and I’m really hoping it passes. I liked how the ad uses farmers, fishermen, and traditions (like the fish throw) from Washington to project their message. It makes the appeal more personal. There is really something to fight for here!
*Sidenote: Just realized after this was also “today’s vid” but I’m gonna keep it. Great minds think alike, eh?
PRO-GMO
Increased food supply/nutrients
Introduces allergens and toxins to food
Increased pest and disease resistance
GMO? OMG! (Anti)
Creates “super” weeds and other environmental risks
Drought tolerance
Accidental contamination between genetically modified and non-genetically modified foods
Here are four initiatives happenin’ in MA:
HB.808 Requires labeling of genetically modified foods in the following categories: foods in whole or in part produced by GE microorganisms, plants, or animals with a 0.1% threshold; food products prepared or processed with genetic engineering, even if the GE organism is not present in the final product; foods derived from GE agricultural inputs, even if the GE input is not present in the final product; all meat and dairy products derived from animals fed GE products or treated with GE products; GE foods that have altered nutritional value; for foods with transgenes from other species, disclosure of the species and the gene(s); and for plants with transgenes from animals, disclosure of the fact for vegetarians. Establishes a penalty of up to $1000 for violations. Introduced January 22, 2013 by Representative SMOLA.
HB.1936 Requires all whole and processed foods produced with genetically engineered materials to be labeled and classifies a lack of label as misbranding. Introduced January 22, 2013 by Representatives DiNATALE, Lewis, Smizik, Pignatelli, Provost, Scibak, Hogan, Andrews, and Dykema and Senator Tarr.
HB.2037 Requires labeling of all genetically modified foods, considers a “natural” label on GE foods as misbranding, and establishes exemptions. Introduced January 22, 2013 by Representative MORAN.
HB.2093 Provides for the labeling of genetically engineered foods. Introduced January 22, 2013 by Representatives STORY, Provost Mark, Kocot, Brownsberger, Sannicandro, Scibak, and Madden and Senator Farley-Bouvier
And in NY
AB.3525/SB.3835 Provides for the labeling of food or food products that contain a genetically modified material or that are produced with a genetically modified material, imposes penalties for false labels and misbranding, and sets forth exemptions. Introduced January 28, 2013 by Representatives ROSENTHAL and Peoples-Stokes and February 21, 2013 by Senator LaVALLE.
AB.5412 / SB.4468 Requires labeling of all genetically modified foods, considers a “natural” label on GE foods as misbranding, and establishes exemptions. Introduced February 26, 2013 by Representative ABINANTI, and April 3, 2013 by Senator PARKER.
As for my stance and after the GMO-PGC education, I’m anti-GMO and pro-GMO labeling. There are so many things I can do to join the Right to Know in my states, from signing petitions to the FDA (done and done: http://justlabelit.org/take-action/) and setting up a campus info event to phone banking for props. I’m planning on doing all three.
OCT 10: Green Clean
GREENER:
I don’t have a TON of cleaning products (I’m in a dorm after all) but here are the ones my roommate and I share:
J.R. Watkins “Naturals” Dish Soap
J.W Watkins All Purpose Cleaner
Great Value Disinfecting Wipes
Clorox Bleach
GREENEST:
I don’t have a TON of cleaning products (I’m in a dorm after all) but here are the ones my roommate and I share:
J.R. Watkins “Naturals” Dish Soap
J.W Watkins All Purpose Cleaner
Great Value Disinfecting Wipes
Clorox Bleach
GREENEST:
Here’s one of the more toxic looking products: CLOROX CONCENTRATED REGULAR BLEACH. It is priced at $10.34
I found all the info on Clorox here http://www.thecloroxcompany.com/downloads/msds/bleach/cloroxregularbleach0809_.pdf as well as EWG’s Guide to Healthy Cleaning http://www.ewg.org/guides/cleaners/2576-CloroxBleachRegular
Yikes. I knew Clorox would be bad, but I had no idea HOW bad. This conventional product would be red on the Eco-Scale. On EWG, it’s rated HIGHEST CONCERN which means it has potentially significant hazards to health of the environment/poor ingredient disclosure. Clorox bleach contains ingredients with potential for cancer; respiratory effects; acute aquatic toxicity. Now here’s the breakdown of this toxic:
PROPRIETARY INGREDIENTS
High Concern: general systemic/organ effects, damage to DNA, cancer; Moderate Concern: chronic aquatic toxicity; Some Concern: acute aquatic toxicity, skin irritation/allergies/damage; Disclosure Concern: non-specific ingredient
SODIUM HYPOCHLORITE
Moderate Concern: acute aquatic toxicity, respiratory effects; Some Concern: general systemic/organ effects, developmental/endocrine/reproductive effects, cancer, nervous system effects, digestive system effects, kidney and urinary effects, skin irritation/allergies/damage, damage to vision
SODIUM POLYACRYLATE
Moderate Concern: biodegradation
Along with SODIUM HYDROXIDE, SODIUM CARBONATE, WATER, SODIUM CHLORIDE
Before PGC, I was mostly concerned with composting, recycling, local and sustainable agriculture, and other zero-waste habits. Conventional cleaning/body products and their toxicity were never on my radar. After discovering EWG (which blew my mind) I’m informed and ready to make the switch to conscious, sustainable, non-toxic products.
My alternative for the Clorox is Seventh Generation Chlorine Free Bleach, Free and Clear. 64 fl oz is priced at $5.15. It’s rated A. There is a low concern for general systemic/organ effects; general ecotoxicity, but when up against Clorox there is really no comparison. Check my screenshots of the toxicity charts below. This Free and Clear product contains water and hydrogen peroxide. It’s third party verified (woop woop!) and it’s even accessible to me. There are tons of Seventh Generation Products at the Healthy Living Market which is only 9 minutes from Skidmore!
I found all the info on Clorox here http://www.thecloroxcompany.com/downloads/msds/bleach/cloroxregularbleach0809_.pdf as well as EWG’s Guide to Healthy Cleaning http://www.ewg.org/guides/cleaners/2576-CloroxBleachRegular
Yikes. I knew Clorox would be bad, but I had no idea HOW bad. This conventional product would be red on the Eco-Scale. On EWG, it’s rated HIGHEST CONCERN which means it has potentially significant hazards to health of the environment/poor ingredient disclosure. Clorox bleach contains ingredients with potential for cancer; respiratory effects; acute aquatic toxicity. Now here’s the breakdown of this toxic:
PROPRIETARY INGREDIENTS
High Concern: general systemic/organ effects, damage to DNA, cancer; Moderate Concern: chronic aquatic toxicity; Some Concern: acute aquatic toxicity, skin irritation/allergies/damage; Disclosure Concern: non-specific ingredient
SODIUM HYPOCHLORITE
Moderate Concern: acute aquatic toxicity, respiratory effects; Some Concern: general systemic/organ effects, developmental/endocrine/reproductive effects, cancer, nervous system effects, digestive system effects, kidney and urinary effects, skin irritation/allergies/damage, damage to vision
SODIUM POLYACRYLATE
Moderate Concern: biodegradation
Along with SODIUM HYDROXIDE, SODIUM CARBONATE, WATER, SODIUM CHLORIDE
Before PGC, I was mostly concerned with composting, recycling, local and sustainable agriculture, and other zero-waste habits. Conventional cleaning/body products and their toxicity were never on my radar. After discovering EWG (which blew my mind) I’m informed and ready to make the switch to conscious, sustainable, non-toxic products.
My alternative for the Clorox is Seventh Generation Chlorine Free Bleach, Free and Clear. 64 fl oz is priced at $5.15. It’s rated A. There is a low concern for general systemic/organ effects; general ecotoxicity, but when up against Clorox there is really no comparison. Check my screenshots of the toxicity charts below. This Free and Clear product contains water and hydrogen peroxide. It’s third party verified (woop woop!) and it’s even accessible to me. There are tons of Seventh Generation Products at the Healthy Living Market which is only 9 minutes from Skidmore!
OCT 8+9: Zero Waste
GREEN:
The three main components of zero-waste living
1) Not creating non-recyclable waste in your daily life
2) Choosing products that repurpose waste (for example, products made from post-consumer recycled waste and upcycled items)
3) Recycling or repurposing any waste that you must create
Thanks to PGC for teaching me some extra R’s to add to the traditional “reduce, reuse, recycle”: Refuse and Rot.
Today I learned a frightening statistic: The average American creates 16 hundred pounds of trash a year. This has to change. Author and blogger Colin Beavan lead the experiment with his family to live a “zero impact” lifestyle in New York City for one year. The rules of his no impact project included producing no trash except for compost, purchasing no goods except for food grown within a 250-mile radius, using no carbon-based transportation, and even using no toilet paper! The project lead to a documentary and book both titled No Impact Man. “I haven’t read the book/seen the movie yet, but it’s now at the top of my list. I find the experiment inspiring because it is a simple yet difficult task that almost anyone could take part in. The no impact project showed me that if a self-proclaimed “high fructose corn syrup addicted, meat-eating, takeout junkie” (Beavan’s wife Michelle) can live a carbon neutral lifestyle, I can too. Leading a completely carbon-neutral life as a college student would be difficult, but there are so many actions I could take (like focusing on local food, always taking the stairs, and biking everywhere) that would greatly reduce my personal impact.
Countdown to Real Food Rising: 2 DAYS
GREENER:
The three main components of zero-waste living
1) Not creating non-recyclable waste in your daily life
2) Choosing products that repurpose waste (for example, products made from post-consumer recycled waste and upcycled items)
3) Recycling or repurposing any waste that you must create
Thanks to PGC for teaching me some extra R’s to add to the traditional “reduce, reuse, recycle”: Refuse and Rot.
Today I learned a frightening statistic: The average American creates 16 hundred pounds of trash a year. This has to change. Author and blogger Colin Beavan lead the experiment with his family to live a “zero impact” lifestyle in New York City for one year. The rules of his no impact project included producing no trash except for compost, purchasing no goods except for food grown within a 250-mile radius, using no carbon-based transportation, and even using no toilet paper! The project lead to a documentary and book both titled No Impact Man. “I haven’t read the book/seen the movie yet, but it’s now at the top of my list. I find the experiment inspiring because it is a simple yet difficult task that almost anyone could take part in. The no impact project showed me that if a self-proclaimed “high fructose corn syrup addicted, meat-eating, takeout junkie” (Beavan’s wife Michelle) can live a carbon neutral lifestyle, I can too. Leading a completely carbon-neutral life as a college student would be difficult, but there are so many actions I could take (like focusing on local food, always taking the stairs, and biking everywhere) that would greatly reduce my personal impact.
Countdown to Real Food Rising: 2 DAYS
GREENER:
Because of this challenge, I had a great conversation with my friend about our tea consumption. We love tea and have it together all the time, thus creating a lot of waste through packets and used tea bags. It’s hard for tea drinkers here to compost their bags in the dorms because the dorms don’t have a composting system (hopefully soon to change!). Now, we’re going loose leaf—a simple yet effective change—in order to reduce our waste. If we “have” to use tea bags, we will double and triple steep for optimum use!
OCT 7: STYLE
6 tips I learned from BBC’s “Clothing: Behind the Stuff”
Things you can do to have a more eco style:
1. Wash clothes in water at colder temps, use eco-friendly detergent and hang dry
2. Buy fewer but longer lasting garments
3. Buy organic and sweatshop free
4. Repair your clothes
5. Buy second hand
6. Dispose of used clothing through recycling businesses
My definition of eco-fashion is clothing/goods made from recycled materials that takes into account not only the environment but also the health of future consumers and the working conditions of the people who make them.
MY EQUATION
Eco-fashion = Recycled materials/methods not harmful to environment + health of future consumers + fair treatment of workers who produce the fashion + knowledge of product’s social impact
Here’s a picture of my favorite t-shirt: Eat More Kale. The organic cotton tees are hand stenciled by Bo, his wife, and friends in Vermont. The “Comfort Colors” shirt is dyed by a local VT company called Barry T. Chouinard that Bo cites as an “environmentally friendly shop with a small business feel.” (Their computer-controlled dyeing process uses 2/3 less water and utilities than the standard dye operation does. They responsibly treat all the dye run-off and recycle a good deal of the water they use as well. Their shirts are dyed with soft-fade pigment and direct dye colors for that vintage look that commercial dyes just can't match). It’s also printed with (in my opinion) the best phrase ever: eat more kale.
Here’s Bo’s statement: “EMK is about supporting small business, business that actually cares and hasn't been swallowed up by the profit-hungry, corporate mentality. It’s also about eating locally, supporting local farmers, bakers, famers markets, farm stands, CSA's, community gardens and restaurants, sustainable lifestyles, social commentary and community.”
This item of clothing fits the definition because I know who made my shirt, how/where it was made, and what is was made with. I can trust that it was produced by a local, eco-friendly micro business.
Things you can do to have a more eco style:
1. Wash clothes in water at colder temps, use eco-friendly detergent and hang dry
2. Buy fewer but longer lasting garments
3. Buy organic and sweatshop free
4. Repair your clothes
5. Buy second hand
6. Dispose of used clothing through recycling businesses
My definition of eco-fashion is clothing/goods made from recycled materials that takes into account not only the environment but also the health of future consumers and the working conditions of the people who make them.
MY EQUATION
Eco-fashion = Recycled materials/methods not harmful to environment + health of future consumers + fair treatment of workers who produce the fashion + knowledge of product’s social impact
Here’s a picture of my favorite t-shirt: Eat More Kale. The organic cotton tees are hand stenciled by Bo, his wife, and friends in Vermont. The “Comfort Colors” shirt is dyed by a local VT company called Barry T. Chouinard that Bo cites as an “environmentally friendly shop with a small business feel.” (Their computer-controlled dyeing process uses 2/3 less water and utilities than the standard dye operation does. They responsibly treat all the dye run-off and recycle a good deal of the water they use as well. Their shirts are dyed with soft-fade pigment and direct dye colors for that vintage look that commercial dyes just can't match). It’s also printed with (in my opinion) the best phrase ever: eat more kale.
Here’s Bo’s statement: “EMK is about supporting small business, business that actually cares and hasn't been swallowed up by the profit-hungry, corporate mentality. It’s also about eating locally, supporting local farmers, bakers, famers markets, farm stands, CSA's, community gardens and restaurants, sustainable lifestyles, social commentary and community.”
This item of clothing fits the definition because I know who made my shirt, how/where it was made, and what is was made with. I can trust that it was produced by a local, eco-friendly micro business.
GREENER:
Here’s a dress I wear all the time from Forever 21 that’s 100% Polyester and made in China. Forever 21 is the epitome of “fast fashion”: creating modified versions of the catwalks looks, making them with cheap labor, and selling them for low prices. While this might sound great, our trendy, inexpensive clothes from these stores are costing the environment. The five effects of fast fashion are as follows (found on dosomething.org)
1. It's wasteful. Products made by fast fashion companies are cheap because they're poorly made and aren't meant to last for more than one season. This means that these clothes quickly find themselves in landfills. According to the Environmental Protection Agency, Americans throw away about 12.7 million tons of clothes every year (an estimated 68 pounds of clothes per person)!
2. It causes air pollution. As the demand for fast fashion grows, so does the need for more factories in places with cheap labor. Large factories in countries like China and Bangladesh are where almost all of these clothes are being made. These countries have little to no emission regulations, which have led to a sharp increase in air pollution.
3. It depletes our water resources. A study by Cambridge University found that the fast fashion industry uses approximately 70 million tons of water. We're talking about water that could have otherwise been used for more essential things such as drinking, bathing and growing crops.
4. It increases the use of harmful chemicals. In 2012, a Greenpeace report revealed that companies like Zara and H&M were selling products that contained hazardous chemicals. Not only were these chemicals contaminating waterways and vegetation, some of them were also cancer causing and hormone disrupting chemicals.
5. It increases our oil use. Many fast fashion clothes are made with some percentage of polyester, which is a fiber made from petroleum. It's no secret that the extraction of oil and the processes of turning oil into polyester are extremely detrimental to the environment. We are already rapidly using up the earth's last reserves of oil with our cars and other technology, do we really need to add clothes to this as well?
My alternative item was a fair trade Indigenous dress made out of Organic Pima Cotton and low impact dyes. Here’s an infographic comparing the two. Now that I’m more aware about where my fabric comes from (example: Worldwide, 9.4 billion pounds of synthetic fertilizers and pesticides are used to grow conventional cotton each year. – Cotton accounts for 40 percent of world fiber, but only a small fraction, 0.5 percent is organic), I’d definitely make the switch.
Here’s a dress I wear all the time from Forever 21 that’s 100% Polyester and made in China. Forever 21 is the epitome of “fast fashion”: creating modified versions of the catwalks looks, making them with cheap labor, and selling them for low prices. While this might sound great, our trendy, inexpensive clothes from these stores are costing the environment. The five effects of fast fashion are as follows (found on dosomething.org)
1. It's wasteful. Products made by fast fashion companies are cheap because they're poorly made and aren't meant to last for more than one season. This means that these clothes quickly find themselves in landfills. According to the Environmental Protection Agency, Americans throw away about 12.7 million tons of clothes every year (an estimated 68 pounds of clothes per person)!
2. It causes air pollution. As the demand for fast fashion grows, so does the need for more factories in places with cheap labor. Large factories in countries like China and Bangladesh are where almost all of these clothes are being made. These countries have little to no emission regulations, which have led to a sharp increase in air pollution.
3. It depletes our water resources. A study by Cambridge University found that the fast fashion industry uses approximately 70 million tons of water. We're talking about water that could have otherwise been used for more essential things such as drinking, bathing and growing crops.
4. It increases the use of harmful chemicals. In 2012, a Greenpeace report revealed that companies like Zara and H&M were selling products that contained hazardous chemicals. Not only were these chemicals contaminating waterways and vegetation, some of them were also cancer causing and hormone disrupting chemicals.
5. It increases our oil use. Many fast fashion clothes are made with some percentage of polyester, which is a fiber made from petroleum. It's no secret that the extraction of oil and the processes of turning oil into polyester are extremely detrimental to the environment. We are already rapidly using up the earth's last reserves of oil with our cars and other technology, do we really need to add clothes to this as well?
My alternative item was a fair trade Indigenous dress made out of Organic Pima Cotton and low impact dyes. Here’s an infographic comparing the two. Now that I’m more aware about where my fabric comes from (example: Worldwide, 9.4 billion pounds of synthetic fertilizers and pesticides are used to grow conventional cotton each year. – Cotton accounts for 40 percent of world fiber, but only a small fraction, 0.5 percent is organic), I’d definitely make the switch.
5 Sustainable Fabrics
Organic Cotton: is grown in an environment where no pesticides, chemical fertilizers or herbicides have been used for a minimum of three years. Organic yarn spinners have set isolated processing areas in order to segregate the organic cotton from the conventional cotton. The dying and finishing of organic cottons also follows a strict procedure for chemical use in processing, eliminating all materials harmful to the body and the environment. It uses untreated seeds, no GMOs, retains water more than conventional cotton due to increased organic matter in the soil, uses beneficial insects/ biological and cultural practices to control pests, doesn’t use insecticides or pesticides.
Hemp: is a thoroughly ecological crop that is highly productive, easy to cultivate and pest tolerant, so needing few or no agrochemicals whilst at the same time binding and enriching the soil with its deep roots.
Bamboo: is the latest plant material to hit the eco-friendly fabrics market. It is described as hypoallergenic, absorbent, fast-drying and naturally anti-bacterial and comes from a very fast-growing plant. It’s not all good though, there are some concerns over the chemicals used in its processing, however less pesticides and fertilisers are used, and it is still a sustainable choice compared to most other fabrics.
Linen: is made from flax, another traditional fibre crop which needs few chemical fertilisers, and less pesticide than cotton.
Kombucha fabric: Say what? BioCouture makes fabric and vegetable leather out of fermented tea. A combination of green tea, sugar, yeast and kombucha microorganisms are left to ferment for two to three weeks, resulting in an inch-thick-sheet of cellulose on the surface of the liquid. The sheet gets skimmed off, then molded or cut like leather when dry, resulting in a sustainable, waste-free and biodegradable material. It soaks up natural dyes way more efficiently than cotton, thereby conserving energy and materials required. Check it @ http://biocouture.co.uk/
5 Sustainable Brands
Trash To Trend: Reet Aus worked with Beximco in Dhaka, Bangladesh to produce the world’s first mass-produced upcycled clothing collection for both men and women. “The exploitative nature of linear industrious systems cries for better solutions,” Aus says. “In the light of growing resource scarcity, upcycling has become not only interesting but important to develop improvements for the system.”
Patagonia: Patagonia is a major contributor to environmental groups. Patagonia commits 1% of their total sales or 10% of their profit, whichever is more, to environmental groups. Since 1985, when the program was first started, Patagonia has donated $46 million in cash and in-kind donations to domestic and international grassroots environmental groups making a difference in their local communities. They use a lot of sustainable materials like their fleeces, made from recycled polyester—plastic bottles. atagonia also offer a recycling service for their Capilene base layers, via their Common Threads garment recycling scheme. Patagonia co-founded 1% For the Planet, an alliance of businesses which, like Patagonia, commit at least 1% of their total sales to the environment. Patagonia often features their environmental campaigns in their catalogs and advertisements. Many of their recent campaigns include work with preventing oil drilling in the Alaska Wildlife Refuge, "Ocean As A Wilderness", and "Don't Dam Patagonia". Patagonia also demonstrates their environmental consciousness in the design and construction of their facilities. An example is their Reno Nevada Service Center which employs green design and technologies to initially achieve a LEED Silver and then later Gold certification.=
Alabama Chanin: Artist Natalie Chanin’s clothing line all started with a need to recycle a T-shirt in 1999. Since then, Chanin has made a commitment to sell hand-crafted pieces that are organic and recycled and locally sourced. Most of the material starts as seed in Texas, is knitted in South Carolina, dyed in North Carolina or Tennessee and put together – by hand – in Alabama. Considering a lot of cotton is grown in the U.S., shipped to Asia then shipped back to the U.S. for sale, Alabama Chanin’s clothing travels a very short distance, considerably reducing its environmental impact.
Feral Childe: This label is a joint effort between Alice Wu and Moriah Carlson. They work together to design all of their unique pieces, which makes for fun, quirky garments. They are very committed to sustainable design and production of their clothing. Feral Childe uses sustainable materials and manufacture all of their clothing by hand in a New York workshop. They also send most of their waste materials to New York City schools. Anything that the schools can’t use gets sent to a recycling facility. Feral Childe also produces all of its clothing to order, eliminating the chance of producing anything that won’t be used.
Loomstate: This is the biggest mainstream fashion line to commit to using sustainable production techniques in the manufacture of its clothing. Loomstate uses sustainable materials to construct its clothing, and it also uses production techniques that use the minimum amount of water and electricity possible. One of its most interesting concepts is the 321 Line, which is made up of pieces that are designed to be worn in at least five different ways, which allows the women who wear them to purchase fewer pieces to keep in their closets.
Organic Cotton: is grown in an environment where no pesticides, chemical fertilizers or herbicides have been used for a minimum of three years. Organic yarn spinners have set isolated processing areas in order to segregate the organic cotton from the conventional cotton. The dying and finishing of organic cottons also follows a strict procedure for chemical use in processing, eliminating all materials harmful to the body and the environment. It uses untreated seeds, no GMOs, retains water more than conventional cotton due to increased organic matter in the soil, uses beneficial insects/ biological and cultural practices to control pests, doesn’t use insecticides or pesticides.
Hemp: is a thoroughly ecological crop that is highly productive, easy to cultivate and pest tolerant, so needing few or no agrochemicals whilst at the same time binding and enriching the soil with its deep roots.
Bamboo: is the latest plant material to hit the eco-friendly fabrics market. It is described as hypoallergenic, absorbent, fast-drying and naturally anti-bacterial and comes from a very fast-growing plant. It’s not all good though, there are some concerns over the chemicals used in its processing, however less pesticides and fertilisers are used, and it is still a sustainable choice compared to most other fabrics.
Linen: is made from flax, another traditional fibre crop which needs few chemical fertilisers, and less pesticide than cotton.
Kombucha fabric: Say what? BioCouture makes fabric and vegetable leather out of fermented tea. A combination of green tea, sugar, yeast and kombucha microorganisms are left to ferment for two to three weeks, resulting in an inch-thick-sheet of cellulose on the surface of the liquid. The sheet gets skimmed off, then molded or cut like leather when dry, resulting in a sustainable, waste-free and biodegradable material. It soaks up natural dyes way more efficiently than cotton, thereby conserving energy and materials required. Check it @ http://biocouture.co.uk/
5 Sustainable Brands
Trash To Trend: Reet Aus worked with Beximco in Dhaka, Bangladesh to produce the world’s first mass-produced upcycled clothing collection for both men and women. “The exploitative nature of linear industrious systems cries for better solutions,” Aus says. “In the light of growing resource scarcity, upcycling has become not only interesting but important to develop improvements for the system.”
Patagonia: Patagonia is a major contributor to environmental groups. Patagonia commits 1% of their total sales or 10% of their profit, whichever is more, to environmental groups. Since 1985, when the program was first started, Patagonia has donated $46 million in cash and in-kind donations to domestic and international grassroots environmental groups making a difference in their local communities. They use a lot of sustainable materials like their fleeces, made from recycled polyester—plastic bottles. atagonia also offer a recycling service for their Capilene base layers, via their Common Threads garment recycling scheme. Patagonia co-founded 1% For the Planet, an alliance of businesses which, like Patagonia, commit at least 1% of their total sales to the environment. Patagonia often features their environmental campaigns in their catalogs and advertisements. Many of their recent campaigns include work with preventing oil drilling in the Alaska Wildlife Refuge, "Ocean As A Wilderness", and "Don't Dam Patagonia". Patagonia also demonstrates their environmental consciousness in the design and construction of their facilities. An example is their Reno Nevada Service Center which employs green design and technologies to initially achieve a LEED Silver and then later Gold certification.=
Alabama Chanin: Artist Natalie Chanin’s clothing line all started with a need to recycle a T-shirt in 1999. Since then, Chanin has made a commitment to sell hand-crafted pieces that are organic and recycled and locally sourced. Most of the material starts as seed in Texas, is knitted in South Carolina, dyed in North Carolina or Tennessee and put together – by hand – in Alabama. Considering a lot of cotton is grown in the U.S., shipped to Asia then shipped back to the U.S. for sale, Alabama Chanin’s clothing travels a very short distance, considerably reducing its environmental impact.
Feral Childe: This label is a joint effort between Alice Wu and Moriah Carlson. They work together to design all of their unique pieces, which makes for fun, quirky garments. They are very committed to sustainable design and production of their clothing. Feral Childe uses sustainable materials and manufacture all of their clothing by hand in a New York workshop. They also send most of their waste materials to New York City schools. Anything that the schools can’t use gets sent to a recycling facility. Feral Childe also produces all of its clothing to order, eliminating the chance of producing anything that won’t be used.
Loomstate: This is the biggest mainstream fashion line to commit to using sustainable production techniques in the manufacture of its clothing. Loomstate uses sustainable materials to construct its clothing, and it also uses production techniques that use the minimum amount of water and electricity possible. One of its most interesting concepts is the 321 Line, which is made up of pieces that are designed to be worn in at least five different ways, which allows the women who wear them to purchase fewer pieces to keep in their closets.
OCT 5+6: Food
GREEN: Here’s a picture of the fruit I’ve been eating almost every day since I’ve arrived at Skidmore. Before PGC, I’d grab my daily apple without even thinking about where it came from, how far it traveled, or what kind of toxins were in it. Now, I want organic, not conventional. Now, instead of peeling off the sticker without a glance when I eat an apple, I’ll be searching for the #9 signifier.
On the Environmental Working Group’s “2013 Guide to Pesticides in Produce” I found a list of the produce with the most important pesticide residues. These are the most important type to buy organic!
DIRTY DOZEN (PLUS)
1. Apples
2. Celery
3. Cherry tomatoes
4. Cucumbers
5. Grapes
6. Hot peppers
7. Nectarines
8. Peaches
9. Potatoes
10. Spinach
11. Strawberries
12. Sweet bell peppers
13. + Kale/collard greens
14. + Summer squash
Three pesticides commonly used in apples
Thiabendazole (found on 87.9% of apples)
Thiabendazole is used to control a variety of fruit and vegetable diseases such as mold, blight, rot and stains caused by various fungi. Thiabendazole is formulated as a ready-to-use, dusts, flowable concentrates, emulsifiable concentrates, wettable powders, granules, and water dispersable granules. It’s registered for use as a pre-planting dust treatment to potato seed-pieces, sweet potato seed pieces, soybean, and wheat. It is also registered for use on mushrooms and is mostly used post-harvest as a dip or spray on citrus fruits, apples, pears, bananas, mangos, papaya, plantain, carrots, avocados, peas, and potatoes. Thiabendazole salt uses include a ready-to-use formulation for ornamental bulbs, elm and sycamore trees. Thiabendazole salt is also used as a preservative in paints, carpets, adhesives and textiles. Thiabendazole generally has been shown to have low acute dermal toxicity. It is neither irritating to the eyes or skin nor is a dermal sensitizer. Toxicity Categories, which range from 1 (most toxic) to 4 (least toxic), were mostly 4 for thiabendazole.
Diphenylamine (DPA) 83.0%
In studies using laboratory animals, DPA generally has been shown to be slightly toxic by the oral, dermal, and inhalation routes and has been placed in Toxicity Category III (second lowest of four categories) for these effects.
Acetamiprid 70.2%
As a first generation neonicatanoid and affects the insect's nervous system stopping them from being able to think eventually causing death. Acetamiprid is a systemic insecticide intended to control sucking and eating insects on crops and around homes. Symptoms appear rapidly if the products are inhaled, somewhat slower if ingested, and more delayed following dermal exposure. Symptoms can become apparent within minutes to hours after exposure, depending on the exposure route.
Symptoms include headache, dizziness and confusion. Gastrointestinal, neurological, respiratory, or dermal symptoms such as abdominal cramps, tremors, tachycardia, sweating, disorientation, coughing, wheezing, congestion, and pneumonia. Skin irritation and reactions such as swelling, hives, redness, and rashes have also been reported.
GREENER
Here's my quiz on sustainable food!
GREENEST:
"When you have great ingredients, you don't really need to do anything to them to make a great meal." --Gordon Sacks, 9 Miles East Farm
"When you have great ingredients, you don't really need to do anything to them to make a great meal." --Gordon Sacks, 9 Miles East Farm
Today’s “Greenest” challenge was the best one yet! My lovely friends and I walked down to the Saratoga Springs Farmers Market this Saturday to purchase some ingredients and meet some lovely farmers. This was my third time going to the market and each trip I love it even more. It’s SO much bigger than the one in my tiny rural town of Hardwick, MA (although I love it nonetheless). At first, we weren’t really sure what to get: Skidmore dorms don’t have any kitchens so there was no way for us to cook anything; however, Skidmore’s motto is CTM: “Creative thought matters” so it was time to create a no-cook, eco-lovin’ feast. As Gordon Sacks of 9 Miles East Farm said, "When you have great ingredients, you don't really need to do anything to them to make a great meal." We talked to Rebecca Denison, a farmer at Shushan Valley Hydro Farms. She grows Hydroponic tomatoes, greens, herbs, and beans with no soil, insecticides, or herbicides. She explained to us that hydroponic (growing without soil) farming allows her to easily grow and sell produce all year long, especially at the Saratoga Winter Market. Here, we bought heirloom tomatoes, an Asian cucumber and basil. Next we bought some kale from Elizabeth from the Gomez Family Farm. She told us “It’s just our family here. We want to sell the best, freshest produce so we cut it and sell it on the same day. My family spends so much time in the fields together, it’s definitely made us closer.” One of my favorite things about food is its ability to bring people together and Elizabeth said it best. Finally, we picked up some fresh break from the local bakery Mrs. London’s and visited the booth of Argyle Cheese Farm. David, “a real farmer making real cheese,” loved our stories about Project Green Challenge so much that he gave us some extra goat cheese. We didn’t even go over budget, everyone ended up with a $3.00 meal.
We tried to keep our menu as FLOSSIN’ (Fresh, Local, Organic, Seasonal, Sustainable and NonGMO) as possible. Thanks PGC for teaching me that acronym! Here’s the menu -->
Drink: Tap water infused with cucumber and apple
Side: Cucumbers with red sea salt from Saratoga Olive Oil Company
Main: Sourdough with dill cheese curds and goat herb spread
Dessert: Apples from Saratoga Apple
We all crowded into my friend’s dorm and had a makeshift meal. As we ate, we went around and said things they were thankful for. Fresh, amazing food + lovely, talented, beautiful people = a great night.
We tried to keep our menu as FLOSSIN’ (Fresh, Local, Organic, Seasonal, Sustainable and NonGMO) as possible. Thanks PGC for teaching me that acronym! Here’s the menu -->
Drink: Tap water infused with cucumber and apple
Side: Cucumbers with red sea salt from Saratoga Olive Oil Company
Main: Sourdough with dill cheese curds and goat herb spread
Dessert: Apples from Saratoga Apple
We all crowded into my friend’s dorm and had a makeshift meal. As we ate, we went around and said things they were thankful for. Fresh, amazing food + lovely, talented, beautiful people = a great night.
Oct 4: Space
GREEN:
The Story of Stuff is probably the most eye opening video I’ve ever seen. The topics Annie Leonard covers are relatively simple, but the way they are presents them made me see my consumption and waste so much differently. A lot of things surprised me in the video, especially her facts and statistics.
After seeing this video, I’m going to look at everything I buy with a more conscious lens. I have never heard about Brominated Flame Retardants (flame retardants neurotoxins in pillows, couches, computers, appliances) before and now I’ll be cautious of BFRs in the products I buy and use. The biggest thing I took from the vid was Annie’s definitions of planned and perceived obsolescence. Planned obsolescence means designed for the dump. So many products are now made so that they can be easily thrown away and replaced. Perceived obsolescence convinces us to throw away stuff that is still perfectly useful by changing the way the stuff looks.
For example, computers are manufactured to be updated every few years. Designers and engineers collaborate on this question “how fast can we make stuff break that still leaves the consumer having enough faith in the product to go out and have a new one?” I’m also thinking about the new iPhone that was just released. I saw so many people go out and replace their perfectly good phones with the newest version. How did we let ourselves get into this way of living?! If I could ask Annie Leonard one question, I’d ask her how she has been able to rid herself of attachment to stuff (something I think we’re all too focused on in this day in age). I’m looking around my room right now and realizing how much unnecessary “stuff” I actually have. I’d like to learn her personal methods for losing the consumer track I’ve been livin’. After the video, I know I need to see the big picture, transform the linear system, and ditch the throw away mindset altogether. My perspective is completely changed.
GREENER:
AN INVENTORY--10 THINGS IN MY DORM
To find the alternatives I used TTG’s Project Green Dorm page. It’s so helpful and informative!
1. My Klean Kanteen: I love my kanteen. It’s the color green as well as green for the environment. I’m a big proponent of Ban the Bottle and this reusable water bottle goes with me everywhere from hikes to quid practice to class. Klean Kanteen is made from reusable and sustainable stainless steel. Back in 2002, there were no stainless steel water bottles for personal hydration, and the health and environmental issues linked to plastic use were not widely known. A few years later the media began to report on the dangers of BPA and the demand for Klean Kanteens grew. KK has donated more than 1% of our annual sales to nonprofits working to protect and promote the health of our amazing planet. In 2012 they became a Certified B Corporation! Certified B to sustainable business what Fair Trade certification is to coffee or USDA Organic certification is to milk. B Corps are certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency. RATING: GOOD for the environment
2. Clorox wipes: Why did I buy a product that specifically tells me on the package to thoroughly wash my hands with soap and water after handling?
The ingredients listed in Clorox wipes fresh scent version, beginning with the highest amount, are water, substrate, isopropyl alcohol, and alkyl dimethyl benzyl ammonium chloride. Other ingredients include alkyl dimethyl ethylbenzyl ammonium chloride, alkyl polyglucoside, disodium EDTA, fragrance, preservative, and propylene glycol propyl ether. Isopropyl alcohol may be harmful if inhaled, ingested, or absorbed by the skin and may act as an irritant. The very soluble formula of alkyl dimethyl benzyl ammonium chloride, C24H42IN, is a class-three poison. Side effects are noticed with ingestion, inhalation, and skin contact. According to the U.S. Department of Health and Human Services' household products database, there are three acute health effects that can be caused by Clorox disinfecting wipes. The first is eye contact, which can cause moderate eye irritation. If the product comes into contact with your eyes, you should flush your eyes with plenty of water. If the irritation continues, go to a physician immediately. The second is skin contact. With prolonged skin contact minor irritation may occur; wash the area thoroughly with soap and water. The last concern is ingestion. RATING: BAD for the environment
Alternative—Seventh Generation Botanical Disinfecting Wipes clean and disinfect with one easy step using the disinfecting power of thymol, a component of thyme oil, which is obtained from the common garden herb thyme. This botanical disinfecting household cleaning formula kills 99.99% of household germs. Ingredients include: Thymol (component of thyme oil), oregano oil, blue atlas cedar bark oil, lemon peel oil, lemongrass oil, lemon fruit extract, and orange bergamot mint leaf extract.
3. Eucalyptus Origins Jersey Knit Sheet Set: I couldn’t find a ton of information on these sheets from Bed, Bath, and Beyond. They aren’t GOTS (The Global Organic Textile Standard) certified which means “that no harmful chemicals were used from harvest through manufacture, waste is disposed of responsibly, and fair labor practices are enforced”. Many of the bed sheets, blankets, comforters, and duvets today also have chemicals in them, most notably formaldehyde. All sheets made of polyester and cotton blends, along with anything permanent press or wrinkle-free, most likely contain formaldehyde. Small amounts of this chemical do make the bedding anti-wrinkle, but have also been linked to cancer and respiratory illnesses, including asthma attacks. RATING: AVERAGE for the environment
Alternative—Under the Canopy Organic Cotton Twin Sheet Set. This super soft and silky 300-thread count sheet set is created with a blend of 100% GOTS certified organic cotton and Tencel.
4. Dakine Detail 27L Backpack in La Grande. This is made out 100% recycled material. This could potentially just be greenwashing but from the Dakine website I learned that the bag is made out of recycled polyethylene terephthalate (PET) bottles which is respectable!
RATING: GOOD for the environment
5. Staples Composition Notebook: Not made out of recycled materials, comes in plastic packaging, and paper is relatively flimsy and 100 sheets mean I’ll probably need to keep replacing the notebooks. RATING: AVERAGE for the environment
Alternative—Kejriwal Green 100% post-consumer waste recycled notebooks are made 'Tree Free.' What this means is that no virgin fibers (no trees were cut) in the production of their products.
(Something really interesting I learned from the Kejriwal website:
“The Various Shades of Green”
100% Recycled Paper Products - The waste in this cateogory is all Recycled paper only. Again the combination of post consumer and post industrial is not specified. There shouldn't by any agricultural waste.
100% Recycled Post Consumer Waste - These products have been made using only the paper waste that once was used for consumer consumption. So paper garbage thrown out in our homes and offices is post consumer waste. This could be old newspapers, magazines, files, notebooks, packaging paper, etc. Sometimes, percentages are specified (for example: 100% recycled, 30% post consumer, so out of 100% recycled paper, 30% comes from waste that consumers have discarded)
100% Recycled Post Consumer Waste - FSC Certified - This paper is not only 100% Recycled Paper but is also certified by a third party, Forest Stewardship Council, that reviews the process of where the waste paper is coming from. FSC lends an extra transparency to the Recycled paper space where you know that each process has been reviewed by an independent agency. Not all certifications, however, convey 100% Recycled. Mixed Sources still use Trees as a part of their mix. So be careful, to be truly significant, look for 100% Recycled certifications, the greenest of the greens.)
6. Energy Star Compact Fluorescent Light Bulbs: These are the bulbs I’ve been using for my dorm. Packaging is minimal. Replacing one regular light bulb with an approved compact fluorescent light bulb would save consumers $30 in energy costs over the life of the bulb. Compact fluorescent light bulbs use at least two-thirds less energy than standard incandescent bulbs to provide the same amount of light, and they last up to 10 times longer. Compact fluorescent light bulbs also generate 70 percent less heat, so they are safer to operate and can also reduce energy costs associated with cooling homes and offices. The U.S. Environmental Protection Agency says that by replacing regular light bulbs with compact fluorescent light bulbs at the same minimal rate, Americans would save enough energy to light more than 2.5 million homes for a year. If every American home replaced just one light bulb with a light bulb that's earned the ENERGY STAR, we would save enough energy to light 3 million homes for a year, save about $600 million in annual energy costs, and prevent 9 billion pounds of greenhouse gas emissions per year, equivalent to those from about 800,000 cars.
RATING: GOOD for the environment
7. Ball Mason Jars: I took a few of these from home for my water and smoothies in my dorm. They’re reusable and much better than red solo cups. Zero waste!
RATING: GOOD for the environments
8. Bounce Dryer Sheets: Oh, sheet! I didn’t realize how terrible dryer sheets were. We never used them back home but my friend gave me her extra box and it’s sitting in my dorm. Aside from being filled with fragrances and toxic chemicals they are also single use, meaning I’d throw them out after one toss in the dryer. http://home.howstuffworks.com/dryer-sheets2.htm
RATING: VERY BAD for the environment
Alternative—nothing. I don’t need to use them. This is one unnecessary, toxic product that I can feel good about not spending my money on. If I really needed an alternative, I could use wool balls or an old sweater to decrease static and reduce drying time.
I’ll be signin’ the Ditch the Dryer Sheets Pledge here: http://org.salsalabs.com/o/2708/p/dia/action/public/?action_KEY=13015
9. Dr. Bronner’s Hands and Body Lotion: USDA Organic and Fair Trade certified and "Pure-Castile" is now also a guarantee that what you are using is a real ecological and simple soap, not a complex blend of detergents with a higher ecological impact due to the waste stream during manufacture and slower biodegradability. There is still
RATING: GOOD for the environment
10. Bamboo Hanging Shelf Organizer from Home Depot: is made from canvas with bamboo shelves; both are sustainable and durable materials.
RATING: GOOD for the environment
My favorite pinterest of the night!
http://www.pinterest.com/teensturngreen/food/
GREENEST:
And here's my infographic
The Story of Stuff is probably the most eye opening video I’ve ever seen. The topics Annie Leonard covers are relatively simple, but the way they are presents them made me see my consumption and waste so much differently. A lot of things surprised me in the video, especially her facts and statistics.
- 80% of the world’s forests are gone. The Amazon alone is losing 2,000 trees a minute.
- The food at the top of the food chain with highest level of many toxic contaminants is human breast milk.
- The average person sees more ads in a year than people 50 years ago saw in a lifetime.
- And the most horrifying: The U.S. has 5% of the world’s population but is using 30% of world’s resources and producing 30% of the world’s waste. This has to change!
After seeing this video, I’m going to look at everything I buy with a more conscious lens. I have never heard about Brominated Flame Retardants (flame retardants neurotoxins in pillows, couches, computers, appliances) before and now I’ll be cautious of BFRs in the products I buy and use. The biggest thing I took from the vid was Annie’s definitions of planned and perceived obsolescence. Planned obsolescence means designed for the dump. So many products are now made so that they can be easily thrown away and replaced. Perceived obsolescence convinces us to throw away stuff that is still perfectly useful by changing the way the stuff looks.
For example, computers are manufactured to be updated every few years. Designers and engineers collaborate on this question “how fast can we make stuff break that still leaves the consumer having enough faith in the product to go out and have a new one?” I’m also thinking about the new iPhone that was just released. I saw so many people go out and replace their perfectly good phones with the newest version. How did we let ourselves get into this way of living?! If I could ask Annie Leonard one question, I’d ask her how she has been able to rid herself of attachment to stuff (something I think we’re all too focused on in this day in age). I’m looking around my room right now and realizing how much unnecessary “stuff” I actually have. I’d like to learn her personal methods for losing the consumer track I’ve been livin’. After the video, I know I need to see the big picture, transform the linear system, and ditch the throw away mindset altogether. My perspective is completely changed.
GREENER:
AN INVENTORY--10 THINGS IN MY DORM
To find the alternatives I used TTG’s Project Green Dorm page. It’s so helpful and informative!
1. My Klean Kanteen: I love my kanteen. It’s the color green as well as green for the environment. I’m a big proponent of Ban the Bottle and this reusable water bottle goes with me everywhere from hikes to quid practice to class. Klean Kanteen is made from reusable and sustainable stainless steel. Back in 2002, there were no stainless steel water bottles for personal hydration, and the health and environmental issues linked to plastic use were not widely known. A few years later the media began to report on the dangers of BPA and the demand for Klean Kanteens grew. KK has donated more than 1% of our annual sales to nonprofits working to protect and promote the health of our amazing planet. In 2012 they became a Certified B Corporation! Certified B to sustainable business what Fair Trade certification is to coffee or USDA Organic certification is to milk. B Corps are certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency. RATING: GOOD for the environment
2. Clorox wipes: Why did I buy a product that specifically tells me on the package to thoroughly wash my hands with soap and water after handling?
The ingredients listed in Clorox wipes fresh scent version, beginning with the highest amount, are water, substrate, isopropyl alcohol, and alkyl dimethyl benzyl ammonium chloride. Other ingredients include alkyl dimethyl ethylbenzyl ammonium chloride, alkyl polyglucoside, disodium EDTA, fragrance, preservative, and propylene glycol propyl ether. Isopropyl alcohol may be harmful if inhaled, ingested, or absorbed by the skin and may act as an irritant. The very soluble formula of alkyl dimethyl benzyl ammonium chloride, C24H42IN, is a class-three poison. Side effects are noticed with ingestion, inhalation, and skin contact. According to the U.S. Department of Health and Human Services' household products database, there are three acute health effects that can be caused by Clorox disinfecting wipes. The first is eye contact, which can cause moderate eye irritation. If the product comes into contact with your eyes, you should flush your eyes with plenty of water. If the irritation continues, go to a physician immediately. The second is skin contact. With prolonged skin contact minor irritation may occur; wash the area thoroughly with soap and water. The last concern is ingestion. RATING: BAD for the environment
Alternative—Seventh Generation Botanical Disinfecting Wipes clean and disinfect with one easy step using the disinfecting power of thymol, a component of thyme oil, which is obtained from the common garden herb thyme. This botanical disinfecting household cleaning formula kills 99.99% of household germs. Ingredients include: Thymol (component of thyme oil), oregano oil, blue atlas cedar bark oil, lemon peel oil, lemongrass oil, lemon fruit extract, and orange bergamot mint leaf extract.
3. Eucalyptus Origins Jersey Knit Sheet Set: I couldn’t find a ton of information on these sheets from Bed, Bath, and Beyond. They aren’t GOTS (The Global Organic Textile Standard) certified which means “that no harmful chemicals were used from harvest through manufacture, waste is disposed of responsibly, and fair labor practices are enforced”. Many of the bed sheets, blankets, comforters, and duvets today also have chemicals in them, most notably formaldehyde. All sheets made of polyester and cotton blends, along with anything permanent press or wrinkle-free, most likely contain formaldehyde. Small amounts of this chemical do make the bedding anti-wrinkle, but have also been linked to cancer and respiratory illnesses, including asthma attacks. RATING: AVERAGE for the environment
Alternative—Under the Canopy Organic Cotton Twin Sheet Set. This super soft and silky 300-thread count sheet set is created with a blend of 100% GOTS certified organic cotton and Tencel.
4. Dakine Detail 27L Backpack in La Grande. This is made out 100% recycled material. This could potentially just be greenwashing but from the Dakine website I learned that the bag is made out of recycled polyethylene terephthalate (PET) bottles which is respectable!
RATING: GOOD for the environment
5. Staples Composition Notebook: Not made out of recycled materials, comes in plastic packaging, and paper is relatively flimsy and 100 sheets mean I’ll probably need to keep replacing the notebooks. RATING: AVERAGE for the environment
Alternative—Kejriwal Green 100% post-consumer waste recycled notebooks are made 'Tree Free.' What this means is that no virgin fibers (no trees were cut) in the production of their products.
(Something really interesting I learned from the Kejriwal website:
“The Various Shades of Green”
100% Recycled Paper Products - The waste in this cateogory is all Recycled paper only. Again the combination of post consumer and post industrial is not specified. There shouldn't by any agricultural waste.
100% Recycled Post Consumer Waste - These products have been made using only the paper waste that once was used for consumer consumption. So paper garbage thrown out in our homes and offices is post consumer waste. This could be old newspapers, magazines, files, notebooks, packaging paper, etc. Sometimes, percentages are specified (for example: 100% recycled, 30% post consumer, so out of 100% recycled paper, 30% comes from waste that consumers have discarded)
100% Recycled Post Consumer Waste - FSC Certified - This paper is not only 100% Recycled Paper but is also certified by a third party, Forest Stewardship Council, that reviews the process of where the waste paper is coming from. FSC lends an extra transparency to the Recycled paper space where you know that each process has been reviewed by an independent agency. Not all certifications, however, convey 100% Recycled. Mixed Sources still use Trees as a part of their mix. So be careful, to be truly significant, look for 100% Recycled certifications, the greenest of the greens.)
6. Energy Star Compact Fluorescent Light Bulbs: These are the bulbs I’ve been using for my dorm. Packaging is minimal. Replacing one regular light bulb with an approved compact fluorescent light bulb would save consumers $30 in energy costs over the life of the bulb. Compact fluorescent light bulbs use at least two-thirds less energy than standard incandescent bulbs to provide the same amount of light, and they last up to 10 times longer. Compact fluorescent light bulbs also generate 70 percent less heat, so they are safer to operate and can also reduce energy costs associated with cooling homes and offices. The U.S. Environmental Protection Agency says that by replacing regular light bulbs with compact fluorescent light bulbs at the same minimal rate, Americans would save enough energy to light more than 2.5 million homes for a year. If every American home replaced just one light bulb with a light bulb that's earned the ENERGY STAR, we would save enough energy to light 3 million homes for a year, save about $600 million in annual energy costs, and prevent 9 billion pounds of greenhouse gas emissions per year, equivalent to those from about 800,000 cars.
RATING: GOOD for the environment
7. Ball Mason Jars: I took a few of these from home for my water and smoothies in my dorm. They’re reusable and much better than red solo cups. Zero waste!
RATING: GOOD for the environments
8. Bounce Dryer Sheets: Oh, sheet! I didn’t realize how terrible dryer sheets were. We never used them back home but my friend gave me her extra box and it’s sitting in my dorm. Aside from being filled with fragrances and toxic chemicals they are also single use, meaning I’d throw them out after one toss in the dryer. http://home.howstuffworks.com/dryer-sheets2.htm
RATING: VERY BAD for the environment
Alternative—nothing. I don’t need to use them. This is one unnecessary, toxic product that I can feel good about not spending my money on. If I really needed an alternative, I could use wool balls or an old sweater to decrease static and reduce drying time.
I’ll be signin’ the Ditch the Dryer Sheets Pledge here: http://org.salsalabs.com/o/2708/p/dia/action/public/?action_KEY=13015
9. Dr. Bronner’s Hands and Body Lotion: USDA Organic and Fair Trade certified and "Pure-Castile" is now also a guarantee that what you are using is a real ecological and simple soap, not a complex blend of detergents with a higher ecological impact due to the waste stream during manufacture and slower biodegradability. There is still
RATING: GOOD for the environment
10. Bamboo Hanging Shelf Organizer from Home Depot: is made from canvas with bamboo shelves; both are sustainable and durable materials.
RATING: GOOD for the environment
My favorite pinterest of the night!
http://www.pinterest.com/teensturngreen/food/
GREENEST:
And here's my infographic
GREEN:
The Story of Stuff is probably the most eye opening video I’ve ever seen. The topics Annie Leonard covers are relatively simple, but the way they are presents them made me see my consumption and waste so much differently. A lot of things surprised me in the video, especially her facts and statistics.
After seeing this video, I’m going to look at everything I buy with a more conscious lens. I have never heard about Brominated Flame Retardants (flame retardants neurotoxins in pillows, couches, computers, appliances) before and now I’ll be cautious of BFRs in the products I buy and use. The biggest thing I took from the vid was Annie’s definitions of planned and perceived obsolescence. Planned obsolescence means designed for the dump. So many products are now made so that they can be easily thrown away and replaced. Perceived obsolescence convinces us to throw away stuff that is still perfectly useful by changing the way the stuff looks.
For example, computers are manufactured to be updated every few years. Designers and engineers collaborate on this question “how fast can we make stuff break that still leaves the consumer having enough faith in the product to go out and have a new one?” I’m also thinking about the new iPhone that was just released. I saw so many people go out and replace their perfectly good phones with the newest version. How did we let ourselves get into this way of living?! If I could ask Annie Leonard one question, I’d ask her how she has been able to rid herself of attachment to stuff (something I think we’re all too focused on in this day in age). I’m looking around my room right now and realizing how much unnecessary “stuff” I actually have. I’d like to learn her personal methods for losing the consumer track I’ve been livin’. After the video, I know I need to see the big picture, transform the linear system, and ditch the throw away mindset altogether. My perspective is completely changed.
Here's some obsolescence for y'all:
The Story of Stuff is probably the most eye opening video I’ve ever seen. The topics Annie Leonard covers are relatively simple, but the way they are presents them made me see my consumption and waste so much differently. A lot of things surprised me in the video, especially her facts and statistics.
- 80% of the world’s forests are gone. The Amazon alone is losing 2,000 trees a minute.
- The food at the top of the food chain with highest level of many toxic contaminants is human breast milk
- The average person sees more ads in a year than people 50 years ago saw in a lifetime.
- And the most horrifying: The U.S. has 5% of the world’s population but is using 30% of world’s resources and producing 30% of the world’s waste. This has to change!
After seeing this video, I’m going to look at everything I buy with a more conscious lens. I have never heard about Brominated Flame Retardants (flame retardants neurotoxins in pillows, couches, computers, appliances) before and now I’ll be cautious of BFRs in the products I buy and use. The biggest thing I took from the vid was Annie’s definitions of planned and perceived obsolescence. Planned obsolescence means designed for the dump. So many products are now made so that they can be easily thrown away and replaced. Perceived obsolescence convinces us to throw away stuff that is still perfectly useful by changing the way the stuff looks.
For example, computers are manufactured to be updated every few years. Designers and engineers collaborate on this question “how fast can we make stuff break that still leaves the consumer having enough faith in the product to go out and have a new one?” I’m also thinking about the new iPhone that was just released. I saw so many people go out and replace their perfectly good phones with the newest version. How did we let ourselves get into this way of living?! If I could ask Annie Leonard one question, I’d ask her how she has been able to rid herself of attachment to stuff (something I think we’re all too focused on in this day in age). I’m looking around my room right now and realizing how much unnecessary “stuff” I actually have. I’d like to learn her personal methods for losing the consumer track I’ve been livin’. After the video, I know I need to see the big picture, transform the linear system, and ditch the throw away mindset altogether. My perspective is completely changed.
Here's some obsolescence for y'all:
GREENER:
Oct 3: Footprint
GREEN:
Three things about the eco footprint calculator that surprised me:
-It takes 15.8 global acres to support my lifestyle, with energy land being the largest amount (much more than other types, like built up and grazing)
-If I cut out animal products from my diet (meat/dairy/etc.) I would reduce my carbon footprint by .2 planets. That is HUGE. Seriously considering it right now.
-By far the breakdown of my ecological is focused on services. I could so easily cut this down!
The part of my life that could benefit the most from a carbon diet is my actual diet! Food is one of my biggest passions and I’ve always thought that in order to be an adventurous foodie I should be eating anything, meat and animal products included. But if every American were willing to cut their animal consumption by half, we’d be using 645 million fewer global acres! Seriously considering going veg/vegan right now. I could also easily cut down my water consumption and take my bike instead of the bus.
Also, I LOVE the quote on the footprint overview: “All one, or none” –Dr. Bronner
GREEN:
My ultimate goal is to reduce my eco-footprint by 1-2 planets. I’ll be
http://carbondiet.org/
http://www.eatlowcarbon.org/take-the-quiz/question-1/ (a really cool quiz about lower carbon food choices… carbon “foodprint” wooo)
My carbon diet: 10 lifestyle changes I can make to reduce my carbon footprint
1. Don’t waste food: More than 4.5 million tons of food is wasted every year in the U.S. – about 25% of edible food. Wasted food = wasted energy and water! This is an especially big problem in college dining halls. I need to make sure I only take what I’ll eat and nothin’ more.
2. Go local: I should be eating as much seasonal and regional food and possible while refraining from buying air-freighted food. I don’t need strawberries flown across the country!
3. No more animal products: Cutting out meat and dairy from my food diet would drastically reduce my footprint. I used to think it was ok to eat grass fed, but all beef, cheese, and dairy are high carbon foods, regardless of whether they’re pasture—or feedlot—raised.
4. Don’t buy processed and packaged food: Foods that are processed will have a larger carbon footprint than their raw or minimally processed alternatives. This is not only because of the energy that goes into cutting, cooking, and packaging and the box, bag, or wrapper they end up in, but also because of the additional sweeteners and preservatives that often accompany them. For example, sugar, high fructose corn syrup, mechanically (versus sun-) dried fruits, coffee, and chocolate, are all energy-intensive products. (This is as opposed to sweetening agents such as fruit, which don’t go through such extensive processing). Instead, I should look for all products made with Post Consumer Recycled Content.
5. Transportation: Drive less, carpool, walk/take bike whenever possible
6. Turn it off : I need to be sure to turn off lights, televisions, videos, stereos and computers when not in use - they can use 10 to 40% of the power when on standby. Also, unplug chargers as soon as they have finished charging.
7. Use no plastic: Make sure to ALWAYS use cloth bags when going shopping and avoid buying products which use too much plastic. Also, ban the bottle!
8. Fan up: Instead of using air conditioners in the summer, I should wear cool clothes, and use a fan. (No fan at all is the best choice).
9. Replace them bulbs! I should replace all incandescent bulb with a compact fluorescent light bulb (CFL). CFLs cost 3 to 5 times as much but use less than a third of the power. Also, I could replace old fridge and other appliances with energy-efficient ones.
10. Cold water, less water: Take 5 minute or less showers, and use cold water for all my laundry.
GREENEST: The Devil is Always in the Details: Explaining the Devils of the Cap & Trade System.
Global warming is caused by the emission of Carbon Dioxide (CO2) into our atmosphere. In order to prevent and slow down the global warming crisis in the future, the cap is invented to tackle this problem. The cap’s intention is to limit how much CO2 that you can release to our atmosphere. The goal is to reduce the current CO2 emission by 80% by year 2050. The dotted-line in the graph below is the "Cap"
Carbon permits or CO2 emission allowances were then invented in order to accomplish the goal to stay below the cap. It is like a license or permission to pollute the air. Government issues this carbon permits to companies who would like to pollute the air. As you can see from the graph, the number of permits will be reduced every year in order to meet the goal target in 2050.
So, here are the three major problems with the Cap & Trade system.
Devil #1: Free Permits
The next question how are the Carbon permits are distributed? The government in fact is giving these permits for free based on the history of a company how much they polluted the air in the past. As Annie says in the video, “It’s like we’re thanking them for creating this problem in the first place.” This is called "Cap and Giveaway." Annie suggests that instead of giving permits away to them, we could sell to them and use the money for better purpose (e.g. build a clean energy economy or share it with those who are most harmed by climate change.).
Devil #2: False Offsetting
For companies that pollute less than the allowable permits, they can sell the remaining permits (i.e. offset permits) to those companies which want to pollute more than the allowable permits. This seems pretty reasonable as long as we don't go beyond the Gap as whole. This is the part the system gets complicated because it creates a very dangerous incentive to create false offsets – to cheat. Theoretically, it should work. But the video gives the example of operators of a polluting factory who claim they were planning to expand 200% but reduced the plans to expand only 100%. For that meaningless claim, they get offset permits – permits that they can sell to someone else to make more pollution! This drives me crazy.
Devil #3: Distraction
The whole point of cap and trade is a global agreement on a carbon cap, but instead of looking for a solution, we’re spending a lot of time trying to trade offsets. The false offset projects, huge giveaways to polluters, and the failure to address the injustices of climate change are actually stopping us from capping carbon. This is a dangerous distraction.
So what do we do?
First we need to realize that no law that encourages coal use can stop climate change, end of story. Instead, we can save our future through solid caps, strong laws, citizen action, and carbon fees to pay off ecological debt and create a clean energy economy.
Here's my infographic for the day:
So, here are the three major problems with the Cap & Trade system.
Devil #1: Free Permits
The next question how are the Carbon permits are distributed? The government in fact is giving these permits for free based on the history of a company how much they polluted the air in the past. As Annie says in the video, “It’s like we’re thanking them for creating this problem in the first place.” This is called "Cap and Giveaway." Annie suggests that instead of giving permits away to them, we could sell to them and use the money for better purpose (e.g. build a clean energy economy or share it with those who are most harmed by climate change.).
Devil #2: False Offsetting
For companies that pollute less than the allowable permits, they can sell the remaining permits (i.e. offset permits) to those companies which want to pollute more than the allowable permits. This seems pretty reasonable as long as we don't go beyond the Gap as whole. This is the part the system gets complicated because it creates a very dangerous incentive to create false offsets – to cheat. Theoretically, it should work. But the video gives the example of operators of a polluting factory who claim they were planning to expand 200% but reduced the plans to expand only 100%. For that meaningless claim, they get offset permits – permits that they can sell to someone else to make more pollution! This drives me crazy.
Devil #3: Distraction
The whole point of cap and trade is a global agreement on a carbon cap, but instead of looking for a solution, we’re spending a lot of time trying to trade offsets. The false offset projects, huge giveaways to polluters, and the failure to address the injustices of climate change are actually stopping us from capping carbon. This is a dangerous distraction.
So what do we do?
First we need to realize that no law that encourages coal use can stop climate change, end of story. Instead, we can save our future through solid caps, strong laws, citizen action, and carbon fees to pay off ecological debt and create a clean energy economy.
Here's my infographic for the day:
OTHER MUSINGS
I also checked out the NRDC climate resource for both my hometown and current location. Here are two pretty frightening screen shots. Let's get to 350!
I also checked out the NRDC climate resource for both my hometown and current location. Here are two pretty frightening screen shots. Let's get to 350!
Some Other Day 2 fun
So I joined Skidmore's branch of Real Food Challenge about a month ago, and it's awesome. I'm so so excited about RFC and am registered to attend Real Food Rising, RFC's national summit in Minneapolis this October. While working on a proposal for travel funding, one of the questions made me think a lot:
"What would the cost to offset your greenhouse gas emissions be as related to attendance at this conference?"
While it is ironic to take a plane to an environmental summit, I responded that the knowledge and connections created at the conference will be extremely beneficial to the group and contribute to the long term reduction of greenhouse gas emissions. Next, I calculated my carbon emissions using http://www.offsetters.ca/for-individuals/calculators/flight-emissions-calculator. I found that a round trip Economy flight from Albany to Minneapolis would be .63 tons of CO2. It would cost $18.90 to offset this. (http://www.offsetters.ca/for-individuals/buy-offsets/#)
While traveling is a passion of mine/I think it's extremely important to see the world and experience as much as possible, I also know I need to be more conscious regarding my transportation methods. This site was another eye-opener. Fingers crossed about the funding!
"What would the cost to offset your greenhouse gas emissions be as related to attendance at this conference?"
While it is ironic to take a plane to an environmental summit, I responded that the knowledge and connections created at the conference will be extremely beneficial to the group and contribute to the long term reduction of greenhouse gas emissions. Next, I calculated my carbon emissions using http://www.offsetters.ca/for-individuals/calculators/flight-emissions-calculator. I found that a round trip Economy flight from Albany to Minneapolis would be .63 tons of CO2. It would cost $18.90 to offset this. (http://www.offsetters.ca/for-individuals/buy-offsets/#)
While traveling is a passion of mine/I think it's extremely important to see the world and experience as much as possible, I also know I need to be more conscious regarding my transportation methods. This site was another eye-opener. Fingers crossed about the funding!
OCT 2: Labels
GREEN:
Today’s challenge is all about product labels. There are many helpful labels that can identify a product’s story and environmental impact (think: USDA Certified Organic, Non-GMO Verified, and Fair Trade) but many labels are deceptive. I realized that a lot of the products I have been buying tout “green”, “eco”, and “natural” phrases but don’t back it up! Unlike meaningful labels, they aren’t verified by third party organizations (these orgs create strict standards that the products must meet).
To check out these labels I visited the awesome website NRDC: Smarter Living Label Lookup (http://www.nrdc.org/living/labels/default.asp) where I learned that you can’t trust every product that claims to be environmentally friendly or sustainable.
Today’s challenge is all about product labels. There are many helpful labels that can identify a product’s story and environmental impact (think: USDA Certified Organic, Non-GMO Verified, and Fair Trade) but many labels are deceptive. I realized that a lot of the products I have been buying tout “green”, “eco”, and “natural” phrases but don’t back it up! Unlike meaningful labels, they aren’t verified by third party organizations (these orgs create strict standards that the products must meet).
To check out these labels I visited the awesome website NRDC: Smarter Living Label Lookup (http://www.nrdc.org/living/labels/default.asp) where I learned that you can’t trust every product that claims to be environmentally friendly or sustainable.
I always thought this lotion was healthy, eco-friendly and natural, but the labels of “natural” and “fragrance free” have no official government definitions. According to the Food and Drug Administration (FDA), there is no standard definition that governs the use of the term "fragrance free." Moreover, products labeled as "fragrance free" can contain fragrances that are used to cover up the chemical smell of the other ingredients in the product. The claims aren’t meaningful and can be deceptive too. I also checked out the hazard rating on EWG’s skin deep (can’t stop thinking about the cosmetics I’m using!) and it has a hazard rating of 5, or moderate.
Here’s a product I found online: Huggies Pure & Natural diapers with Organic Cotton. Without the USDA Organic certification logo, the organic claim has no meaning: it’s undefined and deceptive along with the word “pure” and “natural.” Features include a breathable outer cover that includes organic cotton – But is it certified organic? Where is it sourced? How much organic content? Huggies won’t tell us on the package. The liner includes natural Aloe & Vitamin E and materials from renewable sources, but we’re unsure of the resources. We don’t even know if the aloe is organic. The product’s outer packaging is sourced from 20% post-consumer recycled materials – 20% is pretty sad. SO many companies make products with 100% recycled packaging. The diaper is printed with ink but there is no indication of the base of the ink (soy, water, etc). Huggies does a brilliant job with “greenwashing” in this diaper. They don’t say flat out, “this is a green diaper” but the vague words and package design (check out the leaves and grass!) convince the consumer otherwise. Scary stuff.
How about an example of a more eco product? Dr. Bronner’s Hands and Body Organic Lavender and Coconut Lotion is USDA Organic and Fair Trade certified. It’s important to note that though the claim is third-party verified and addresses multiple issues, it is not as meaningful on cosmetics and personal care products as it is on food. While some agricultural based ingredients in these products may be certified as organic, many personal care products claiming to be organic also contain synthetic and petroleum-derived ingredients that have not been reviewed by the National Organic Standards Board.
GREENER:
green·wash
ˈgrēnˌwäSH,-ˌwôSH/
noun
noun: greenwashing
1. disinformation disseminated by an organization so as to present an environmentally responsible public image.
Packaging and advertising can be incredibly deceptive. In my art class called Color, we’re learning about color theory and psychology. The color green or pictures of grass/leaves can automatically evoke thoughts about nature and the environment, just like words “pure” and “natural” can on a label. I hadn’t heard of the term greenwashing before, but I definitely recognize it when I see it.
Here are some examples and their alternatives:
green·wash
ˈgrēnˌwäSH,-ˌwôSH/
noun
noun: greenwashing
1. disinformation disseminated by an organization so as to present an environmentally responsible public image.
Packaging and advertising can be incredibly deceptive. In my art class called Color, we’re learning about color theory and psychology. The color green or pictures of grass/leaves can automatically evoke thoughts about nature and the environment, just like words “pure” and “natural” can on a label. I hadn’t heard of the term greenwashing before, but I definitely recognize it when I see it.
Here are some examples and their alternatives:
Another article I read:
http://consumerist.com/2009/08/27/how-can-i-tell-when-a-product-is-being-greenwashed/
http://www.greenwashingindex.com/about-greenwashing/
I also found this game, “Name That Sin” which highlights the Seven Sins of Greenwashing: Hidden Trade Off, No Proof, Vagueness, Worshipping False Labels, Irrelevance, Lesser of Two Evils, and Fibbing. Check it.
http://sinsofgreenwashing.org/games-tools/name-that-sin/index.html
http://consumerist.com/2009/08/27/how-can-i-tell-when-a-product-is-being-greenwashed/
http://www.greenwashingindex.com/about-greenwashing/
I also found this game, “Name That Sin” which highlights the Seven Sins of Greenwashing: Hidden Trade Off, No Proof, Vagueness, Worshipping False Labels, Irrelevance, Lesser of Two Evils, and Fibbing. Check it.
http://sinsofgreenwashing.org/games-tools/name-that-sin/index.html
GREENEST:
OCt 1: Whole body
"When we start to understand the system, we start to see lots of places to step in and turn these problems into solutions." -Annie Leonard
GREEN:
I just watched the eye-opening video Story of Cosmetics. It made me realize how little I'm actually thinking about the type of personal products I'm using/purchasing. I learned that the average woman uses about 12 products a day (I'd say that's accurate for me) and that the FDA doesn't have to assess the safety of personal care products or all of their ingredients! My mind was blown by this lack of regulation. For some reason, I assumed that there was some mighty force making sure my "stuff" wouldn't harm me; in reality, the cosmetic industry is creating rules and then deciding whether or not to follow them. Fun fact: Last year I got to see Annie Leonard speak on The Story of Stuff at UMass Amherst. She is such an inspiration and I was so psyched to see her video for the first challenge. I also can't wait to watch Unacceptable Levels. WOO.
GREEN:
I just watched the eye-opening video Story of Cosmetics. It made me realize how little I'm actually thinking about the type of personal products I'm using/purchasing. I learned that the average woman uses about 12 products a day (I'd say that's accurate for me) and that the FDA doesn't have to assess the safety of personal care products or all of their ingredients! My mind was blown by this lack of regulation. For some reason, I assumed that there was some mighty force making sure my "stuff" wouldn't harm me; in reality, the cosmetic industry is creating rules and then deciding whether or not to follow them. Fun fact: Last year I got to see Annie Leonard speak on The Story of Stuff at UMass Amherst. She is such an inspiration and I was so psyched to see her video for the first challenge. I also can't wait to watch Unacceptable Levels. WOO.
http://www.youtube.com/watch?v=PVB6XSyBTVE
Next, I showed the clip to some fellow Skiddy Cats. My friend Meg's response to the vid:
“One of the most disturbing aspects of the lack of regulation on
cosmetic products is that these chemicals are so difficult to avoid. We, as
consumers are not able to make the choice of not buying terrible chemicals.
When my aunt was diagnosed with cancer, she had to throw out virtually all of
her cosmetic products because of the harmful chemicals. This video is a step in
the right direction. A change needs to take place, NOW!”
GREENER:
Conventional
Here's a picture of Organix Extra Strength Moroccan Argan Hair Oil. I wouldn't say I use any products I "can't live without" but I've used this multiple times!
Ingredients include: Cyclopentasiloxane, Dimethicone, Cyclomethicone, C12-15, Alkyl Benzoate, Butylphenyl Methyl Propional, Argania Spinoza (Aragan Oil), Linseed Usitatissimum (Linum)Extract, Parfum, Yellow 11, Red 17
On EWG's Skin Deep Cosmetics Databas, the hazard rating is a 4, or moderate hazard.
The two ingredients with the highest hazard rating are
1) Fragrance at Level 8-High: associated with ecotoxicology, allergies/immunotoxicity, irritation (skin, eyes, or lungs), and organ system oxicity (non reproductive)
2) D&C Red 17 at Level 5-Moderate: associated with ecotoxicology, organ system toxicity (non-reproductive), persistence and bioaccumulation, and use restrictions
Here's a picture of Organix Extra Strength Moroccan Argan Hair Oil. I wouldn't say I use any products I "can't live without" but I've used this multiple times!
Ingredients include: Cyclopentasiloxane, Dimethicone, Cyclomethicone, C12-15, Alkyl Benzoate, Butylphenyl Methyl Propional, Argania Spinoza (Aragan Oil), Linseed Usitatissimum (Linum)Extract, Parfum, Yellow 11, Red 17
On EWG's Skin Deep Cosmetics Databas, the hazard rating is a 4, or moderate hazard.
The two ingredients with the highest hazard rating are
1) Fragrance at Level 8-High: associated with ecotoxicology, allergies/immunotoxicity, irritation (skin, eyes, or lungs), and organ system oxicity (non reproductive)
2) D&C Red 17 at Level 5-Moderate: associated with ecotoxicology, organ system toxicity (non-reproductive), persistence and bioaccumulation, and use restrictions
Conscious
Here's my alternative I found with a simple internet search: Acure Organics Moroccan Argan Oil & Argan Stem Cell Conditioner
The hazard rating is a 2, or Low Hazard
Ingredients: Organic Euterpe oleracea(Acai) Berry, Organic Rubus fruticosus(Blackberry), Organic Rosa canina(Rosehips), Organic Punica granatum(Pomegranate), Organic Fair Trade Certified™Rooibos, Organic Aloe Barbadensis Vera Leaf, vegetable glycerin, 100% natural betaine (from sugar beets), capric/caprylic triglycerides (fractionated cocos nucifera (coconut) oil),hydroxypropyl starch phosphate (from non-gmocorn starch), d-panthenol (provitamin b5), sucroselaurate (from sugar & coconuts), fair-trade certified organic olea europaea (olive) fruit oil (extra virgin), ethyl lauroyl arginate (from natural amino acid), & natural sclerotiom gum (fermented sugar), Ubiquinone (CoQ10), spinosa (Argan) Stem Cell, Organic Argania spinosa (Argan) oil,Argania spinosa (Argan) Stem Cell Culture, Cymbopogon Schoenanthus(Lemongrass), Lavendula Dentata (French Lavender), Evernia Prunastri (Oakmoss), &Rosmarinus Officinalis (Rosemary) Essential Oil
The Organix Moroccan Oil costs 7.99 while the Acure costs $9.99. The Acure Moroccan oil conditioner is a safer, more conscious alternative. It has a lower overall hazard rating (2 as opposed to 5) and it produced by a more sustainably trustworthy company (fair trade, certified organic, and pursuing a triple bottom line!). I don't see a huge difference in the cost; I would make the switch!
GREENEST: http://www.pinterest.com/maddiewelsch/project-green-challenge-whole-body/
I'm new to pinterest, but this is my "whole body" board
My favorite pin and the one that left the greatest impression on me was the repin of Not Just a Pretty Face. My lovely friend Amanda lent me this book about a week ago. It's equally fascinating and horrifying! Stacy Malkan is the author of the award-winning book, “Not Just a Pretty Face: The Ugly Side of the Beauty Industry.” The book tells the inside story of the unprecedented research and advocacy efforts of the group of women who created the Campaign for Safe Cosmetics and built a national movement to shift the $50 billion beauty industry away from harmful chemicals and toward safer products.
Here's my alternative I found with a simple internet search: Acure Organics Moroccan Argan Oil & Argan Stem Cell Conditioner
The hazard rating is a 2, or Low Hazard
Ingredients: Organic Euterpe oleracea(Acai) Berry, Organic Rubus fruticosus(Blackberry), Organic Rosa canina(Rosehips), Organic Punica granatum(Pomegranate), Organic Fair Trade Certified™Rooibos, Organic Aloe Barbadensis Vera Leaf, vegetable glycerin, 100% natural betaine (from sugar beets), capric/caprylic triglycerides (fractionated cocos nucifera (coconut) oil),hydroxypropyl starch phosphate (from non-gmocorn starch), d-panthenol (provitamin b5), sucroselaurate (from sugar & coconuts), fair-trade certified organic olea europaea (olive) fruit oil (extra virgin), ethyl lauroyl arginate (from natural amino acid), & natural sclerotiom gum (fermented sugar), Ubiquinone (CoQ10), spinosa (Argan) Stem Cell, Organic Argania spinosa (Argan) oil,Argania spinosa (Argan) Stem Cell Culture, Cymbopogon Schoenanthus(Lemongrass), Lavendula Dentata (French Lavender), Evernia Prunastri (Oakmoss), &Rosmarinus Officinalis (Rosemary) Essential Oil
The Organix Moroccan Oil costs 7.99 while the Acure costs $9.99. The Acure Moroccan oil conditioner is a safer, more conscious alternative. It has a lower overall hazard rating (2 as opposed to 5) and it produced by a more sustainably trustworthy company (fair trade, certified organic, and pursuing a triple bottom line!). I don't see a huge difference in the cost; I would make the switch!
GREENEST: http://www.pinterest.com/maddiewelsch/project-green-challenge-whole-body/
I'm new to pinterest, but this is my "whole body" board
My favorite pin and the one that left the greatest impression on me was the repin of Not Just a Pretty Face. My lovely friend Amanda lent me this book about a week ago. It's equally fascinating and horrifying! Stacy Malkan is the author of the award-winning book, “Not Just a Pretty Face: The Ugly Side of the Beauty Industry.” The book tells the inside story of the unprecedented research and advocacy efforts of the group of women who created the Campaign for Safe Cosmetics and built a national movement to shift the $50 billion beauty industry away from harmful chemicals and toward safer products.
Eco Footprint Calculator
Since I'm starting PGC tomorrow, I figured I'd calculate my ecological footprint via http://www.footprintnetwork.org/en/index.php/gfn/page/calculators/. The quiz was super simple and asked basic questions about my consumption and transportation choices in order to calculate the land area it takes to support my lifestyle. I was at a whopping 3.6 planets! The footprint calc is eye opening and pretty horrifying too. My goal at the end of PGC is to significantly reduce my number of planets. I'll take the quiz again at the end of October, but now I am off to explore the changes I can make to my eco footprint. Woo!
PGC 2013 Registration
Here are a few snaps from our registration day. The table brought a whole lotta enthusiasm and a whole lotta sign-ups. Skidmore is stoked for PGC to begin!
PGC INTRO
Hey y’all! I’m Madeleine Welsch, a freshman at Skidmore College and I’m participating in Project Green Challenge 2013! At Skidmo’, I’m hoping to double in Visual Art and a self designed major relating to Food & Sustainability. I love spending time in the great outdoors, drawing, cooking and baking, Bollywood music, Quidditch and—of course—the environment. I’m so pumped to transform my life from conventional to conscious throughout the course of PGC. I’ll be blogging the challenges daily as well as campus happenings, pictures, art, and other eco-musings. Stay tuned for some green!
Peace and love,
Maddie
Peace and love,
Maddie