Friday, March 7, 2014
Practically Green, the tool that allowed people to create personalized green action plans, has now become One Small Act as part of the NBC umbrella! The great news is that One Small Act has an app and a fun interface. As people check off tasks on their action plan and gain badges, their sense of accomplishment motivates more action. This is a great way to get some insight if you want to be more sustainable but aren't quite sure what to do or how.
Thursday, March 6, 2014
Wednesday, March 5, 2014
The Hempest on Newbury St. in Boston's Back Bay opened in 1995. Since then, they've continued to sell hemp clothing - made from the rapidly renewable cannabis sativa plant which requires fewer resources and pesticides than other fiber-producing plants. Many are hesitant about hemp as a fabric material because it is derived from the cannabis plant, but others see this as a viable way creating domestically made, organic and ethically sourced clothing for Americans. Hemp is also incredibly durable, making it both versatile and long lasting. The Hempest offers hundreds of sustainability-sourced items to Bostonians, so make sure to check it out on your next shopping trip.
Tuesday, March 4, 2014
source image courtesy of Speak Up for Blue
Like many, I grew up making my own lunches - peanut butter and jelly in a zip lock bag. Since then, I've become much more conscious of the waste my daily meals create. While bringing your own lunch is much more cost-effective (and often more sustainable) than buying lunch, there are ways to streamline the lunch packing process to avoid adding to landfills.
- Glass food containers or BPA-free plastic food containers are your best friend. Especially at offices where there is a dishwasher or sink available so you don't have to carry home a dirty container.
- Eat less meat. Freezer bags are often used to preserve meats. Kill two birds with one stone by going vegetarian and eating fresh produce that doesn't need to be stored in a bag.
- Re-use your bags. If you must use plastic food-storage bags, wash them out and reuse them a couple times before throwing them away.
- Simply don't purchase plastic bags. You'd be surprised how creative you can be when you don't have them as an option at your home.
- Stock up on food-making supplies at the office. If you have space, keep a loaf of bread and your other lunch-making ingredients at work - that way you don't have to pack a lunch at all!
Friday, February 28, 2014
Thursday, February 27, 2014
source image courtesy of Marion Luttenberger
WHEN: Tuesday, March 4, 2014 from 6:00 PM to 9:00 PM
WHERE: The Venture Cafe - Cambridge Innovation Center, One Broadway, 5th Floor, Cambridge, MA 02142
WHAT: Our food system is extraordinarily complex with a myriad of stakeholders motivated by varying concerns of climate change, personal health, local economic development, social justice, financial returns, and other factors. What does the local landscape of food look like for us in New England and what does the future hold in terms of innovative partnerships and disruptive supply chain solutions?
Come hear from leaders, who will share a broad perspective of the food system, touching on diverse levers of change and influence including production capacity, regional collaboration, municipal regulation, industry advocacy, institutional procurement strategy, and investment in entrepreneurial food ventures.
Our program this evening will be introduced and moderated by Holly Fowler, drawing on her experience of developing and implementing international, sustainable food procurement standards for more than 6500 institutional clients and her most recent consulting work with diverse regional food system stakeholders. Panelists include:
- Holly Fowler, Co-founder & Managing Director, Northbound Ventures, LLC
- Alex Linkow, Program Director, Fair Food Fund
- Edith Murnane, Director of the Office of Food Initiatives, City of Boston
- Tim Griffin, Associate Professor and Director of the Agriculture, Food and Environment Program, Friedman School of Nutrition Science & Policy, Tufts University
Wednesday, February 26, 2014
Yep, I am super into the green smoothie craze. Smoothies packed with kale, spinach, carrots, and beets are a great way to get a full day's nutrition in one sitting. And now there are a bunch of juice shops around Boston that can make smoothies to order and also offer ready-made beverages. One such business is newly-opened Cocobeet in City Hall Plaza. Cocobeet serves "organic, locally sourced, pure food meals and juices of the highest nutritional power." Cocobeet’s juices are raw and fresh. No pesticides or GMOs - and all of their juices are vegan! The only downside to Cocobeet is its prices - juices are $8 - $10, but I have to admit, they are totally worth the occasional splurge!