A carbon footprint is a measure of the impact human activities have on the environment in terms of the amount of green house gases produced, measured in units of carbon dioxide. It is meant to be useful for individuals and organizations to conceptualize their personal (or organizational) impact in contributing to global warming.
A conceptual tool in response to carbon footprints are carbon offsets, or the mitigation of carbon emissions through the development of alternative projects such as solar or wind energy or reforestation.
Many of our daily activities contribute to our carbon footprint. Using energy in our homes and offices or driving a car generates emissions.
Saturday, May 10, 2008
Thursday, May 8, 2008
Recycling and Biodisposables
Some Facts on Disposables
970 thousand tons of paper cups and plates were discarded in 2003 (EPA). If, we approximate 15 grams weight for each cup or plate, we get 64 billion paper cups and plates being thrown away every year in USA.
730 thousand tons of styrofoam and plastic plates and cups (710 thousand tons were styrofoam) were disposed in 2003 (EPA). Using 10 grams weight for each cup or plate, we get 73 billion mostly styrofoam cups and plates being thrown away every year in USA.
According to EPA statistics, a total of 3,810 thousand tons of plastic containers & bottles were thrown away in 2003. Using a generous number of 20 grams for each container, we get a number of 190 billion plastic containers & bottles being landfilled or incinerated every year.
The above numbers do not include trash bags, grocery bags and other plastic materials like trays, utensils, clam shells, caps and other plastic packaging. A total of 8000 thousand tons of these items were discarded in 2003.
Why biocompostables?
Plastic and styrofoam disposables made from petroleum based chemicals & additives. Petroleum is not only becoming an increasingly scarce resource, but it causes pollution and toxicity every step of its use - extraction, transportation (e.g. oil spills), refining and eventual production of the end use product. In addition the end use products made of styrofoam and plastic do not degrade and persist in the environment for hundred of years, causing further pollution and toxicity.
Paper disposables on the other hand are made from "virgin" wood fiber, which comes from our steadily depleting forests. Forests provide invaluable ecosystem services in maintaining biodiversity, streams, regulating climate and rainfall etc. and it is quite amazing that even today forests are cut down to be made into disposable paper products with a lifetime use of few minutes or seconds.
Biodegradable and compostable food service and packaging disposables provide a sustainable alternative to the styrofoam, plastic and paper products as they are made from readily renewable sources like sugarcane fiber, corn and potato, take less energy to manufacture, are not made from toxic or pollution causing sources and can be composted to reduce the amount of waste generated. They can also help reduce waste collection bills in counties and cities, which have a food waste/green waste pickup.
Sugarcane fiber(bagasse) and Bioplastics - plastics made from corn, potato or other annually renewable sources are the two main sources of biodegradable food service and packaging disposables. Fiber waste remaining after extraction of the juice from the sugarcane is molded at high pressure & temperature into plates, bowls, cups, take out containers, trays etc., while starch from corn, potato, tapioca, soybeans etc. is used to make products which are traditionally made from plastic and styrofoam such as disposable eating utensils, bags, cold cups, drinking straws, etc.
We like to point out that, though using biocompostables is a step towards better environmental sustainability, it is not a solution to our throw-away culture. The use of biocompostables disposables does not in any way discourage use or change the mind-set of using disposable products. Furthermore, even biocompostables (specially bioplastics) may take a long time to biodegrade in landfills.
We strongly advocate using non-disposable products as much as possible and hope that counties and cities will pass regulations to tax use of disposable products and as well as their disposal to limit their use and disposal. However even San Jose is in the process of rethinking their plastic bag recycling program.
970 thousand tons of paper cups and plates were discarded in 2003 (EPA). If, we approximate 15 grams weight for each cup or plate, we get 64 billion paper cups and plates being thrown away every year in USA.
730 thousand tons of styrofoam and plastic plates and cups (710 thousand tons were styrofoam) were disposed in 2003 (EPA). Using 10 grams weight for each cup or plate, we get 73 billion mostly styrofoam cups and plates being thrown away every year in USA.
According to EPA statistics, a total of 3,810 thousand tons of plastic containers & bottles were thrown away in 2003. Using a generous number of 20 grams for each container, we get a number of 190 billion plastic containers & bottles being landfilled or incinerated every year.
The above numbers do not include trash bags, grocery bags and other plastic materials like trays, utensils, clam shells, caps and other plastic packaging. A total of 8000 thousand tons of these items were discarded in 2003.
Why biocompostables?
Plastic and styrofoam disposables made from petroleum based chemicals & additives. Petroleum is not only becoming an increasingly scarce resource, but it causes pollution and toxicity every step of its use - extraction, transportation (e.g. oil spills), refining and eventual production of the end use product. In addition the end use products made of styrofoam and plastic do not degrade and persist in the environment for hundred of years, causing further pollution and toxicity.
Paper disposables on the other hand are made from "virgin" wood fiber, which comes from our steadily depleting forests. Forests provide invaluable ecosystem services in maintaining biodiversity, streams, regulating climate and rainfall etc. and it is quite amazing that even today forests are cut down to be made into disposable paper products with a lifetime use of few minutes or seconds.
Biodegradable and compostable food service and packaging disposables provide a sustainable alternative to the styrofoam, plastic and paper products as they are made from readily renewable sources like sugarcane fiber, corn and potato, take less energy to manufacture, are not made from toxic or pollution causing sources and can be composted to reduce the amount of waste generated. They can also help reduce waste collection bills in counties and cities, which have a food waste/green waste pickup.
Sugarcane fiber(bagasse) and Bioplastics - plastics made from corn, potato or other annually renewable sources are the two main sources of biodegradable food service and packaging disposables. Fiber waste remaining after extraction of the juice from the sugarcane is molded at high pressure & temperature into plates, bowls, cups, take out containers, trays etc., while starch from corn, potato, tapioca, soybeans etc. is used to make products which are traditionally made from plastic and styrofoam such as disposable eating utensils, bags, cold cups, drinking straws, etc.
We like to point out that, though using biocompostables is a step towards better environmental sustainability, it is not a solution to our throw-away culture. The use of biocompostables disposables does not in any way discourage use or change the mind-set of using disposable products. Furthermore, even biocompostables (specially bioplastics) may take a long time to biodegrade in landfills.
We strongly advocate using non-disposable products as much as possible and hope that counties and cities will pass regulations to tax use of disposable products and as well as their disposal to limit their use and disposal. However even San Jose is in the process of rethinking their plastic bag recycling program.
Wednesday, May 7, 2008
What Do These Recycling Codes Mean?
N
PET or PETE (polyethylene terephthalate)
Found In: Soft drink, water and beer bottles; mouthwash bottles; peanut butter containers; salad dressing and vegetable oil containers; ovenable food trays.
Recycling: Pick up through most curbside recycling programs.
Recycled Into: Polar fleece, fiber, tote bags, furniture, carpet, paneling, straps, (occasionally) new containers
PET plastic is the most common for single-use bottled beverages, because it is inexpensive, lightweight and easy to recycle. It poses low risk of leaching breakdown products. Recycling rates remain relatively low (around 20%), though the material is in high demand by remanufacturers.
Number 2 Plastics
HDPE (high density polyethylene)
Found In: Milk jugs, juice bottles; bleach, detergent and household cleaner bottles; shampoo bottles; some trash and shopping bags; motor oil bottles; butter and yogurt tubs; cereal box liners
Recycling: Pick up through most curbside recycling programs, although some only allow those containers with necks.
Recycled Into: Laundry detergent bottles, oil bottles, pens, recycling containers, floor tile, drainage pipe, lumber, benches, doghouses, picnic tables, fencing
HDPE is a versatile plastic with many uses, especially for packaging. It carries low risk of leaching and is readily recyclable into many goods.
N
V (Vinyl) or PVC
Found In: Window cleaner and detergent bottles, shampoo bottles, cooking oil bottles, clear food packaging, wire jacketing, medical equipment, siding, windows, piping
Recycling: Rarely recycled; accepted by some plastic lumber makers.
Recycled Into: Decks, paneling, mudflaps, roadway gutters, flooring, cables, speed bumps, mats
PVC is tough and weathers well, so it is commonly used for piping, siding and similar applications. PVC contains chlorine, so its manufacture can release highly dangerous dioxins. If you must cook with PVC, don't let the plastic touch food. Also never burn PVC, because it releases toxins.
N
LDPE (low density polyethylene)
Found In: Squeezable bottles; bread, frozen food, dry cleaning and shopping bags; tote bags; clothing; furniture; carpet
Recycling: LDPE is not often recycled through curbside programs, but some communities will accept it. Plastic shopping bags can be returned to many stores for recycling.
Recycled Into: Trash can liners and cans, compost bins, shipping envelopes, paneling, lumber, landscaping ties, floor tile
LDPE is a flexible plastic with many applications. Historically it has not been accepted through most American curbside recycling programs, but more and more communities are starting to accept it.
N
PP (polypropylene)
Found In: Some yogurt containers, syrup bottles, ketchup bottles, caps, straws, medicine bottles
Recycling: Number 5 plastics can be recycled through some curbside programs.
Recycled Into: Signal lights, battery cables, brooms, brushes, auto battery cases, ice scrapers, landscape borders, bicycle racks, rakes, bins, pallets, trays
P
Number 6 Plastics
PS (polystyrene)
Found In: Disposable plates and cups, meat trays, egg cartons, carry-out containers, aspirin bottles, compact disc cases
Recycling: Number 6 plastics can be recycled through some curbside programs.
Recycled Into: Insulation, light switch plates, egg cartons, vents, rulers, foam packing, carry-out containers
Polystyrene can be made into rigid or foam products -- in the latter case it is popularly known as the trademark Styrofoam. Evidence suggests polystyrene can leach potential toxins into foods. The material was long on environmentalists' hit lists for dispersing widely across the landscape, and for being notoriously difficult to recycle. Most places still don't accept it, though it is gradually gaining traction.
N
Miscellaneous
Found In: Three- and five-gallon water bottles, 'bullet-proof' materials, sunglasses, DVDs, iPod and computer cases, signs and displays, certain food containers, nylon.
Recycling: Number 7 plastics have traditionally not been recycled, though some curbside programs now take them.
Recycled Into: Plastic lumber, custom-made products
A wide variety of plastic resins that don't fit into the previous categories are lumped into number 7. A few are even made from plants (polyactide) and are compostable. Polycarbonate is number 7, and is the hard plastic that has parents worried these days, after studies have shown it can leach potential hormone disruptors.
Salmon Price Motivates Chefs to Look for Alternatives Wild Pacific Albacore a Sustainable Choice
NewswireToday - /newswire/ - Portland, OR, United States, 05/07/2008 - The closure of the 2008 King salmon season and the trend toward locally-sourced foods sees US Wild Pacific Albacore, the troll-caught tuna rated as a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch, on more menus across America.Albacore fishermen and distributors from Washington to Southern California are preparing to meet increased domestic demand for troll-caught albacore ahead of the 2008 fishing season, according to Wayne Heikkila, director of the Western Fishboat Owners Association (WFOA), a non-profit representing about 400 albacore fishing vessels.‘We are working with a number of seafood distributors to ensure the supply of this premium tuna meets demand this season,’ says Heikkila. The interest in local seafood comes as the WFOA rolls out a national branding campaign for ‘Wild Pacific Albacore’ targeting retailers, foodservice professionals and consumers. Food service professionals will find information and recipe ideas for Wild Pacific Albacore on a new Web site, Pacific Albacore, when it launches May 17, said Heikkila.
Currently, most Wild Pacific Albacore is sold to Europe and Japan, where it is coveted for its flavor and nutritional value. But more American chefs, including Stuart Brioza of San Francisco’s award-winning Rubicon restaurant, are sourcing locally-caught albacore.
‘It is a really lovely fish to work with; it’s got a mild flavor and great texture,’ says Brioza. ‘Where our seafood comes from and how it’s caught is a huge concern for us.’
Western Fishboat Owners Association is about the best source on the net for Wild Caught Pacific Tuna!
Monday, May 5, 2008
ASU Goes Green With Eco Fresh Cafe
Fresh food, healthy practices part of Eco-Fresh Café
Sustainability will be part of the dining experience at the new Eco-Fresh Café in the ASU Memorial Union next fall.
Locally grown food, organic produce and fair-trade coffee will be on the menu, along with cage-free eggs and chicken, free-range beef and sustainable seafood.
Chef Jim Jorgenson will use herbs, citrus and dates harvested on the ASU campuses, and will train his staff to educate diners about what they’re eating. It’s another move toward environmental stewardship and education that makes perfect sense at ASU, the first university in the nation with a School of Sustainability.
Jorgenson is director of culinary excellence at ARAMARK, which provides dining and retail food services at ASU. The company is working in partnership with ASU’s Department of Nutrition and the Morrison School of Management and Agribusiness on food choices, and with the Global Institute of Sustainability on a waste-stream management effort.
The Eco-Fresh Café and its adjacent Starlight Terrace will take up the space formerly occupied by the Maricopa Café on the MU second floor. Diners can expect American favorites in the form of salads, sandwiches, soups, appetizers and entrees, in addition to vegetarian items and Southwestern regional cuisine.
“There is a focus on healthier eating based on seasonal fresh fruits and vegetables, vegan and vegetarian options and local meats and dairy,” says Jorgenson. “Our first priority is local food, grown within a 150-mile radius of Phoenix, as much as possible.
“Eco-Fresh Café is as much about the experience of dining as the food itself. It is designed as an educational food experience surrounding sustainability and environmental stewardship, with a focus on what we are making, the ingredients used and how it is prepared.”
Customers will order their food from a daily menu of seasonal specialties, and can watch the chefs prepare their food if they desire. Servers will bring their meals to the table. In addition to tables seating two to four or more, there is a “community table,” where diners can join others for communal eating and discussion.
The new layout also will include a center island where customers can dine and watch meals prepared in a hearth oven. There will be seating for 200 indoors, with up to 150 seats outside on a patio which may include moveable shade panels.
The restaurant also features environmentally responsible construction practices utilizing renewable resources and energy efficient appliances where possible. Natural fibers, recycled concrete and cork flooring will be used.
The facility will open in time for the fall semester, and will be open for breakfast, lunch and dinner.
ARAMARK has new programs and initiatives focused on ecology, conservation and environmental stewardship at many of the more than 600 colleges and universities it serves. The company recently announced a partnership with Monterey Bay Aquarium’s Seafood Watch program, to guide its practices of supply, purchase and consumption of sustainable seafood.
Sustainability will be part of the dining experience at the new Eco-Fresh Café in the ASU Memorial Union next fall.
Locally grown food, organic produce and fair-trade coffee will be on the menu, along with cage-free eggs and chicken, free-range beef and sustainable seafood.
Chef Jim Jorgenson will use herbs, citrus and dates harvested on the ASU campuses, and will train his staff to educate diners about what they’re eating. It’s another move toward environmental stewardship and education that makes perfect sense at ASU, the first university in the nation with a School of Sustainability.
Jorgenson is director of culinary excellence at ARAMARK, which provides dining and retail food services at ASU. The company is working in partnership with ASU’s Department of Nutrition and the Morrison School of Management and Agribusiness on food choices, and with the Global Institute of Sustainability on a waste-stream management effort.
The Eco-Fresh Café and its adjacent Starlight Terrace will take up the space formerly occupied by the Maricopa Café on the MU second floor. Diners can expect American favorites in the form of salads, sandwiches, soups, appetizers and entrees, in addition to vegetarian items and Southwestern regional cuisine.
“There is a focus on healthier eating based on seasonal fresh fruits and vegetables, vegan and vegetarian options and local meats and dairy,” says Jorgenson. “Our first priority is local food, grown within a 150-mile radius of Phoenix, as much as possible.
“Eco-Fresh Café is as much about the experience of dining as the food itself. It is designed as an educational food experience surrounding sustainability and environmental stewardship, with a focus on what we are making, the ingredients used and how it is prepared.”
Customers will order their food from a daily menu of seasonal specialties, and can watch the chefs prepare their food if they desire. Servers will bring their meals to the table. In addition to tables seating two to four or more, there is a “community table,” where diners can join others for communal eating and discussion.
The new layout also will include a center island where customers can dine and watch meals prepared in a hearth oven. There will be seating for 200 indoors, with up to 150 seats outside on a patio which may include moveable shade panels.
The restaurant also features environmentally responsible construction practices utilizing renewable resources and energy efficient appliances where possible. Natural fibers, recycled concrete and cork flooring will be used.
The facility will open in time for the fall semester, and will be open for breakfast, lunch and dinner.
ARAMARK has new programs and initiatives focused on ecology, conservation and environmental stewardship at many of the more than 600 colleges and universities it serves. The company recently announced a partnership with Monterey Bay Aquarium’s Seafood Watch program, to guide its practices of supply, purchase and consumption of sustainable seafood.
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