Business Breakfast 8am to 10am, Exhibition 10am to 4pm 

On Earth Day 2010, Thursday 22nd April, Deepdale Backpackers & Camping and Deepdale Farm will be hosting a whole range of eco friendly organisations for an Earth Day exhibition about the environment, including environmental technology installers, advisors, pressure groups and other related organisations.

Deepdale Backpackers and Camping at Deepdale Farm on the beautiful north Norfolk coast is an eco friendly backpackers hostel and campsite.

Whether you are looking for solar panels, wood chip boiler, LED lights, ground source heat pump, wind turbine, need some advice about how to green up your home or business, want to know more about organics or just fancy a look around Deepdale’s eco-friendly facilities, you are more than welcome. 

It doesn’t matter if you are already interested in the environment, want to become more eco friendly or you’re a sceptic. 

Who should visit this exhibition: 

- Businesses looking to green up their organisation
- Companies wanting to save money on services
- Architects and builders wanting to learn about more eco friendly building materials and techniques
- Farmers looking to diversify and needing some inspiration
and of course
- Individuals who would like to make their homes and lives more energy efficient

Plans are still being confirmed, so check back soon for more information.

Programme for the day:

8am to 10am – Shaping Norfolk’s Future Sustainability Breakfast Meeting
10am to 4pm – Exhibition and talks
9am to 4pm – Scrap heap art challenge

This programme will be added to and edited.

www.deepdalefarm.co.uk/earthday

Jan. 22nd is the B to B day for business buyers, CEOs, press, & procurement professionals.

Jan. 23-24th is for all business professionals & all consumers & their families.

Hundreds of exhibits will encompass a wide variety of green products & services ranging from solar panels, hybrid cars, organic personal care products, eco-pet supplies, greener gadgets, eco-fashion, and home and building supplies that will help us live a healthier and more sustainable lifestyle.

Eco-Celebrity speakers, authors & thought leaders such as Ed Begley Jr., Mariel Hemingway, John Picard & Eric Corey Freed will lead informative discussions! Don’t miss Los Angeles’ ultimate eco-extravaganza! Limited booth space is still available. Contact Seth Berk at 212-655-4505 ext. 224 or sberk@gogreenexpo.com today.

Details: www.GoGreenExpo.com
Use promo code GREENPROFS for 50% off ticket price of only $10 for the entire weekend!

 

In this article I want to take a look at two possible worlds. One, a world where everyone has embraced the living green way of life and the other where living green never quite caught on. I just want to say up front that these two worlds aren’t based on any research by experts. These are merely forecasts as I see them based on my observations.

 

First lets look at a future world that is a result of everybody embracing the living green way of life. In this world everybody is happier and healthier. Because of usage of alternative fuels and energies there’s cleaner air due to the lack of carbon and other harmful emissions. With cleaner air and eating more fresh fruits and vegetables people started feeling better and exercising more, which made them healthier.

 

With the reduction of toxic emissions along with the reduction of trees being killed and more being planted the ozone was able to repair itself, which averted the green house effect and also helped us rid ourselves of deceases caused by exposure to harmful sun rays.

 

Because of using cleaner energy sources we were able to stop water pollution, which gave us more fish as a food resource, which also makes you healthier. As you know when you’re healthy and happy you’re friendlier, which reduced violence.

 

Is this future world possible? Maybe not in the near future, but if we all adopted living green as a why of life our future generation could live in this world.

 

Now let’s see what a future world might be where living green didn’t catch on. The population has been greatly reduced because of illness, violent crime and war. The ozone is greatly damaged. That and the polluted air cause people to spend most of their time inside. Wars are fought to control the depleting energy resources and only the ultra rich can afford to buy gas.

 

Pollution of our water and land for toxic chemicals being dumped from industrial factories has greatly reduced our food supplies causing rationing and an increase in violent crime in order to have something to eat. Brown outs and even black outs are commonplace in order to stretch our energy reserves. Global warming has melted the polar caps causing a sever change in our climate. The prognosis for this world is very bleak.

 

Both of these future worlds may or may not be an exaggeration of what could be, but how close are they? What do you think a future world would be like if living green is embraced or if it is rejected?

Have you ever found yourself in a situation where you knew you were doing a stupid thing, but somehow you could not stop yourself? Then you would also know how it feels to be unable to kick your own backside, and you are too embarrassed to tell anyone else to do it. I will tell you about this because I know I can trust you not to tell anyone else.

My nightmare started with a green car. If I was the Queen, I would have outlawed green cars.

Here is what happened. I owned a green car. I did not use it that often, because it was my second car – I initially bought the car to do someone else a favour, and that is never a good reason to spend money, because such a good deed always comes back to bite you.

When the road tax disc for the car expired, I renewed it on-line – one of the blessings of living in England is easy access to such on-line services. The tax disk arrived in the mail, and I put it in the kitchen with other stuff that I was going to deal with eventually – no rush, because I was not using the car every day.

Then one day I came home, only to find that some road workers had broken into the car during the day and moved it while I was away. Their excuse? They had to dig up the road – no forward notice of any kind to the neighbourhood – and the car was in the way. The tax disc was not up to date, and although they had the facilities to check, they preferred to assume that the car was abandoned. And – hear this – they did not damage the car when they broke into it, so what exactly was I complaining about?

Of course this kind of behaviour is just not on for me, and I went to the police but nothing came of it. The reason was that in England the law says something like if I was at home I would have moved the car for the road workers to do their job, and therefore their breaking into the car without my knowledge or permission was not illegal. Yes, I also thought that England was a civilised country where crime is not tolerated.

Of course the next day I used the car to go to work, so that the road workers would not have another opportunity to practice their part-time profession. I was not happy with this, because somehow I knew the car and everything that was associated with it was bad news.

On the way home, I ran out of petrol – for the first time ever in my life. The bloody car did it again! Of course I could not leave the car on a yellow line – trust a green car to die on a yellow line – and had to pay an arm and a leg to have the car towed home. I left the stupid car at home to suffer, and went away for a weekend with friends.

When I returned, she was there, waiting for me with an empty tank. Somehow I know that car was female. I went to the petrol station, bought a petrol can and filled it with petrol – after first showering myself in petrol because I did not realise the force of the petrol stream into the empty can would result in a spray of petrol over my hair, face and clothes. Bloody green car!

I went home, filled the tank with petrol and started the car – and quickly found a buyer for the car. Our parting was not amicable.

OK, now you can stop laughing. And you can criticise me for getting emotional about such a petty thing, once you can convince me that nothing like this has ever happened to you.

Why was I traumatised by a green car? Because I focused on the effects rather than on the cause. And I am supposed at this point in my journey to know better. Just shows you that we never stop learning.

Of course, if I had put the updated tax disk in the car, the road workers might have listened to my neighbours who told them that I owned the car. This might not have deterred them, but the tax disk was still my responsibility and I did not do it.

It was also my responsibility to ensure that there was enough petrol in the car before using it. And the worst part is that instead of having the car towed in, I could have walked the short distance to the petrol station and saved myself about 90% of the money I spent on getting the car towed back home. At the time I was so fed up that I did not think straight.

Of course when we accept that we create all our experiences, no matter how good or bad they are, our entire view of the world changes. Instead of fighting for our place in the world, we create as much or as little space for ourselves in the world as we want, and it becomes so much easier to get what we want.

My story relates to a car, but we tend to do exactly the same with just about everything else in our lives. Think of the people that treat you badly in a relationship or a friendship – but you allow them to treat you in that manner because unconsciously you have to learn much from them about yourself. This is the case with relationships everywhere – even casual incidents with people that you do not know. And the opposite is true as well – people treat you well when unconsciously you expect them to treat you well.

I once was waiting for a train when a young man approached me. The first thing I noticed was the tattoo that covered his entire head, and things that to me looked like ball-bearings that were implanted under his scalp, not to mention all the other pieces of metal sticking out of him that must have caused him tremendous discomfort.

My first instinct was to turn away and look for the safety of other people. But then I saw his eyes and realised he was a funny-looking kid who was stressed and lost. He asked me about a particular train, and I immediately realised that he was on the wrong platform, because the names of two stations were very similar. I told him where to go to catch his train, and he was so grateful when he ran up the stairs.

The only thing he “did to me” was remind me that looks may be deceiving and that we choose how we respond to people. When we are at cause (we recognise our own creation), we get a perspective that is completely different from when we are at effect (we assume we are victims of circumstances).

Another area of our lives that we plan very well and then blame elsewhere is our physical health. Think about dis-ease. Every single dis-ease that we experience is our own creation. Dis-ease is an expression of the part of our soul or subconscious that we need or want to focus on in our quest to learn everything about ourselves that we planned for this existence.

In the meantime, I have realised that green cars, and especially troublesome green cars, are in fact a blessing. That particular car had to teach me the difference between taking responsibility for my creation and blaming everyone in sight for what I created. Why am I talking about the car as if it is a person? Simply because the car is energy, just like I am energy. Who says it is not alive? Just joking – or am I?

Sustainable Cosmetics is defined as using natural resources that aims to meet human needs while preserving the environment so that these needs can be met not only in the present, but also for future generations. In layman’s turns it’s going green with cosmetics. Here are 5 easy ways you can have “green beauty”.

1. A very important measure of going green is to make sure all of your cosmetics or beauty products are not tested on animals, cruelty-free. This is something we must put a stop to completely.

2. The use of natural and/or organic materials to make cosmetics is essential. Most truly green products are certified natural, organic and/or vegetarian by the world’s most reliable independent third party organizations.

3. Green product companies will give back to “Mother Earth” by planting trees, investing in green research, or donating to green causes. This can be easily researched on the internet.

4. You need to understand the meaning of organic and natural when looking for green beauty products. Organic means that the ingredients are grown without toxins, chemical pesticides or herbicides, using sustainable farming practices. Natural basically means the ingredient is just that. Natural.

5. Green packaging is also important when you purchase beauty products. The use of recycled paper, boxes, etc. tells you the company you are dealing with is actually making an effort to save our planet.

Just be very aware of what you purchase and don’t get caught up in the “Going Green Ad Campaigns”. As you know ads can be misleading and as an educated consumer you can easily make the right choice.

Sustainable cosmetics are readily available and we all should begin to shift our focus on products which will help us leave this planet a little better than when we got here.

Restaurant Equipment and the Green Revolution in Commercial Kitchens

Going Green in the Commercial Kitchen with Environmentally Friendly Products, Pro-environment Practices and a Green Mindset

As manufacturing companies, service providers and top decision-makers all over the world look for ways to positively impact the environment, it’s time for the foodservice industry to conduct an honest introspection and commit to making changes going green every step of the way.

Introduction

The foodservice industry is globally positioned to usher in the green revolution simply because of the size of the industry and significant energy consumed.  Any changes, no matter how small, that were embraced throughout the industry would produce significant impact. And the change in operational procedures and processes isn’t limited to the acquisition of restaurant equipment. There are a number of strategies you, as the responsible owner of a foodservice operation, can adopt in your commercial kitchen to run a genuinely green operation and not only contribute to a safe environment, but also favorably impact your bottom line by reducing utility expenses and enhancing overall productivity. Here are ten tips to help you reach this goal in a way that calls for minor modifications in operational practices, employee training and a dash of plain common sense.

Tip#1: Reduce Water Consumption

Water consumption in your restaurant, college cafeteria or catering operation is inevitable. However, there are many things you can do to cut back unnecessary water consumption and reduce usage.

The Dishwasher Fallacy

The commercial dishwasher is perhaps the most prominent piece of restaurant equipment you use in your foodservice operation. Unfortunately, most commercial dishwashers are neither energy efficient nor do they support water conservation.  You may not be able to replace your existing dishwashers with energy efficient ones due to budgetary constraints. However, if you can, consider investing in dishwashers and other commercial restaurant equipment that display the Energy Star logo. More about this in a moment. While using dishwashers in your foodservice operation, attempt as often as possible to set the units to the right cycle. Some utensils may not be as soiled as others and so they may not need to undergo an extended cycle. The longer the cleaning cycle, the higher the water consumption. If you have a small operation where dishes are cleaned manually, train your dishroom staff not to leave faucets running continuously. Cleaning and rinsing smaller utensils and china in a large plastic trough will save gallons of water and show a reduction in your monthly water bill, says Laurel Kohl, a senior researcher at the Institute for Sustainable Energy at Eastern Connecticut State University. Kohl further believes that using tap water for the dining service is more earth friendly when compared with bottled water and tends to conserve water resources as opposed to bottled water.

Icing up the Ice Machine

By maintaining a record of the usage of ice at your foodservice facility, try to estimate the amount of ice you use on a daily basis and set the production accordingly. If you are located on a college campus and the students are out for spring break, reduce the number of ice machines you operate during slower times. This will not only conserve valuable water resources but also the electricity used to operate the ice machines.

Low Flow Pre-rinse Spray Hoses and Faucets

Installing low flow pre-rinse spray hoses and faucets is an excellent way to control water consumption at your facility. Most importantly, ask your maintenance man to come in once a month and check thoroughly for dripping faucets. Since he is the expert, you can ask him to make recommendations regarding water conservation.

Tip #2:  Reduce your Energy Consumption

Michael Abbate, author of Gardening Eden: How Creation Care Will Change Your Faith, Your Life, and Our World believes that the best way to conserve resources is by tracking them and responding proactively before the damage becomes extensive. Reducing your energy consumption in your commercial kitchen isn’t as challenging as you think.

Energy Star

If you are planning to replace older commercial kitchen and restaurant equipment, invest in appliances that display the Energy Star logo. This is a government sponsored initiative jointly supported by the US Environmental Protection Agency (USEPA) and the US Department of Energy. Energy Star appliances are certified to be energy efficient and are validated after stringent testing.

Run Simple Checks in your Commercial Kitchen

1. Finally, optimize all your thermostat settings when inspecting your restaurant equipment.

Energy Assessment

Most utility companies in the US and Canada will conduct commercial energy audits of your foodservice facility for little or no charge. Request one if you haven’t done so already. They are the experts and will be able to offer the right type of guidance to help you reduce your energy bills. If you have extended warranties on your commercial kitchen equipment, request the manufacturer for an all points energy check. Most manufacturers today are as concerned about the environment and conservation as you.

Tip #3:  Reduce Waste

There’s no limit when it comes to the measures you can adopt to reduce waste in your commercial kitchen. Here are just a handful of suggestions.

Collecting Recyclables

Foodservice operations receive food and supplies everyday and much of the packaging   is recyclable. Because you are removing the packaging in order to get to your supplies, it is extremely easy to collect, sort and recycle.  Most urban areas offer recycling pickup along with trash collection.  If this isn’t available in your area, contact a commercial recycler if the quantities are large. Your recycler can assist you in setting up an easy to manage program.

Use Compacters and Pulpers

Compactors and pulpers are instrumental in reducing the physical size of trash which needs to be removed from your premises daily. If you did not invest in them while acquiring your restaurant equipment, it isn’t too late. Compactors and pulpers go a long way in reducing the energy resources required to process waste. According to an Energy Star study jointly sponsored by the US EPA and the US Department of energy, investment in energy efficient restaurant equipment and other commercial appliances can cut operational costs by up to 10-30%.

Tip #4:  Use Environmentally Friendly Cleaning Supplies

It has taken some time for the foodservice industry to come to terms with the fact that traditional cleaning products are not only environmentally unfriendly, they may even be hazardous to public health in more ways than one. Hundreds of studies have demonstrated beyond doubt that these cleaning products contain carcinogens and other harmful ingredients. Here is what you can do:

Switch to Natural Cleaning Products

Josh Dorfman, the author of The Lazy Environmentalist on a Budget, believes that we no longer have an excuse not to use eco friendly cleaning products. They are not only easily available but also priced competitively. Moreover, they won’t hurt your employees or send them to the emergency room.

Green cleaning no Longer Violates the Codes

Commercial and municipal codes in most jurisdictions have been suitably modified to promote green cleaning. This practice also preserves the quality of water and does not damage ground water tables.

Tip #5:  Change to Biodegradable Products where possible

Using biodegradable products is no longer a fashion statement but a genuine global initiative. As scientists continue to look for more avenues and sources for eco friendly bio materials, the practice is sure to help minimize further damage to the environment.

Use Biodegradable Packaging

When packaging orders for quick service customers, take out orders or left overs, use packaging constructed from recycled paper board. Other biodegradable options you may want to consider include eco friendly food packaging made of bagasse, or sugar cane fiber.

Bio Plastics

While conservationists argue over how to store toxic waste, a new line of plastic products called bio plastics is gradually gaining hold. Depending on the size and level of your foodservice operation, you can explore the possibility of switching over to bio plastic products. Many articles and reports have recently appeared in trade publications on this subject which you should give a second look. Bio plastic products are usually constituted from corn or potato starch and are known to be 100% biodegradable.

Tip #6: Change your Lighting

We all take lighting for granted and realize its critical importance only when there is either a black out or a brown out. Like other energy resources, lighting is an area that calls for immediate intervention.

Energy Efficient Lighting

According to a study, 13% of your energy expense is generated by the lighting you install in your facility. You can reduce this ratio by installing T8 fluorescent lighting not only in your commercial kitchen but also in the immediate vicinity. Other measures include installing motion detectors in walk-in freezers, setting up timers in common areas and plain old good sense—asking your service personnel to turn off lights when not in use.

Amazing Statistics

According to a study from the Foodservice Technology Center at Pacific Gas and Electric, about 80% of the $10 billion consumed by the foodservice sector in energy costs goes to waste.  Unproductive lighting energy costs form a significant portion of this excess.

Tip #7:  Education for yourself and Employees

An educated staff is also a competent staff and this adage extends to leveraging the positive energy of the green movement as well. Here are a few tips and tricks you can consider:

Resources from Manufacturers

Make a few phone calls and you will be amazed to learn the extent to which the manufacturers and distributors of energy efficient restaurant equipment and other commercial kitchen appliances can help you and your employees learn about going green and staying green.

Training Programs from Industry Groups

Certification and training programs organized by industry trade groups such as LEED (Leadership in Energy and Environmental Design) and the Green Restaurant Association are great places to start. Other training and continuing education opportunities are often covered in many trade magazines and ezines.

The Almighty Internet

Simply conduct searches on the Internet and locate relevant resources to help your company go green. Forward these links via group messaging to your employees and announce little incentives for those who read these resources.

Tip #8:  Buy Local

“Buying local” refers to the practice of sourcing your products locally. This is an environmentally friendly strategy that is bound to pay rich dividends. Here is why:

Vote with your Feet

If you source your food products, cooking supplies and other essentials from within your local community, you can influence the processes used to grow the food. Large volume buyers always have a say in not just the product but also the process.  Buying organic or from sustainable resources is a quick step the right direction.

Energy friendly Conservation

Sourcing locally also reduces environmental damage owing to transportation. The closer your produce or other food products are to your location, the less the transport resources are used.

Tip #9:  Conduct the Research

The green movement is not a static entity. It is a dynamic, continually evolving global phenomenon that not only calls for but also requires research and study on your part. Such research does not have to be full time. There are plenty of online resources you can identify that will help you locate possible areas of interest.

Green Blogs

You can also use Technorati or Google Blog Search to locate blogs on green issues. Thousands abound. Better still, why not set up your own blog on going green. It is not only free to blog but it can also provide you with a forum to exchange thoughts, views, ideas and opinions with like minded industry professionals who share a common mandate with you.

RSS Feeds

If you are not all that techno savvy and don’t have the time to become one, ask your computer service provider to send someone over to set up an RSS feed for you which covers the green revolution as it pertains to the foodservice industry. You will be impressed with the number of links you will receive every day on the subject. Through careful keyword selection, you will also be able to control the number of focus areas you have configured the RSS reader to aggregate.

Tip #10: Stay Committed

The green movement is not simply a trend or a fad. It is here to stay and continues to increasingly impact every industry, profession and vertical. Even the consumers are on the cutting edge. According to a study published in 2008 by the National Restaurant Association, 62% of customers surveyed indicated that they would prefer to dine at an environmentally friendly restaurant rather than one that did not consider the environment as a priority. Therefore, it makes good business and environmental sense to stay committed to the green cause and foster a back to nature approach in your operation.

<a onClick=”javascript:pageTracker._trackPageview(‘/outgoing/article_exit_link’);” href=”http://www.cooksdirect.com”>Jeff Breeden</a> is a well known Food service Industry professional and has been recognized for his work at Cook’s Direct and as a member of the National Association of Food Equipment Dealers, (NAFED). During the past 12 years, he has assumed a wide gamut of roles including new product development, national account sales, and brand development. In his current responsibility as Chief Merchant for Cooks Direct, he utilizes his experience and expertise to find innovative equipment and supply solutions to meet the evolving needs of restaurant and institutional food service operations. Cook’s Direct provides a complete range of commercial kitchen equipment  including all types of kitchen supplies and heavy duty restaurant equipment to restaurants, hotels, resorts, catering companies, corporate cafeterias, educational institutions such as universities, colleges and schools, correctional facilities and other large food service operations in the US and Canada. The company was founded in 1999 and is known for its innovative products, unflinching commitment to customer service and expert knowledge of institutional kitchen operations. Call Jeff Breeden, Chief Merchant Cook’s Direct at 800-956-5571, Write to him at cmeneou@cooksdirect.com. Visit:

http://www.cooksdirect.com

     Message on hold is one of the most cost effective methods of communicating a company’s marketing message to its customers and prospective customers, and it works.  But messages on hold can also be one of the most environmentally friendly forms of advertising there is.  So if a company is considering ways to reduce its carbon footprint, here is a list of eight important features to look for when selecting an on hold messaging system or service:

1)  Internet web based on hold player – The ideal on hold messaging system is a hands free Internet web based player.  On hold players that are managed over the Internet require less time and attention to manage and service and are simpler to operate for both the service provider and the end user.  Web based players are particularly important for companies with multiple locations.

2)  No removable media – Internet based players do not require the use of removable media.  The use of Internet based systems is important, as removable media has a number of drawbacks.  For example:

            a) Removable media usually must be delivered by mail.  The cost of postage comes from transportation and handling costs, which represent consumed resources and associated emissions.  Delivery of updates to large numbers of remote locations can be costly and wasteful.

            b) Deployment of on hold message updates at multiple locations often requires someone to drive from location to location to load audio content onto each player.  This equates to significant man-hours as well as drive time.

3)  No disposable media – Another disadvantage of removable media such as cassettes or CDs is it is often single-use and disposable.  Disposable media are difficult to recycle and therefore usually end up in landfills.

4)  Paperless process – On hold messaging is an electronic audio medium that allows an advertiser to get their message across without paper.  Support services, such as script development and invoicing should be paperless as well.

5)  No batteries –Message on hold players should use non-volatile “flash” memory to store audio programming.  Insist on a system that does not require the use of batteries to maintain memory in the event of a power failure.

6)  Energy efficiency – On hold messaging players should have low power consumption.  A good solid-state player should use about 1/50th the energy of a standard light bulb.

7)  Made from recycled and recyclable materials – Try to select a player that is made from recycled or recyclable materials.

8)  Use your on hold airtime to promote business as well as environmental issues – Businesses have a captive audience in their inbound calls.  On hold airtime is an ideal time to tell callers about your businesses’ conservation efforts and to promote green causes.  A good copywriter can script messages that will communicate a company’s business message while promoting environmental consciousness.

I’ve recently returned from Houston where I spent three days attending the Mom 2.0 Summit, a gathering of marketers and (mostly) mom bloggers. Having been to many blogging conferences over the years, I have to say, this was one of the best for several reasons. One, it felt intimate. With around 300 or so attendees total, it was easier to connect and network with people. Two, the sessions were conversations rather than presentations. PowerPoint decks were scarce, and instead, there was ample time for Q and A, and sharing. Lastly, many of the sponsors were companies known for their support of support of green causes like Laundry Tree and Malcolm’s Miracle, or for supporting worthy causes like YouData which highlighted its partnership with the Pink Ribbons Project. Any which way you sliced it, this conference was different.

I was particularly inspired when blogger Catherine Connors stood up and told the group that as bloggers, we should be using our platforms for good causes. We have an audience that trusts us, so why not? Catherine, a true force of nature, runs BlogHers Act Canada in addition to running her successful blogging empire and raising her two young children. She has never shied away from highlighting the causes she feels passionate about. Catherine told us that she felt it was our duty as bloggers to use our blogs to raise our readers’ awareness about the causes we believed in. And I wholeheartedly agree.

But what if you don’t blog? That’s okay. Think about your own personal platform. How deep is your circle of friends? If you planned a party and asked attendees to donate to a worthy cause, would they still come? Are you on the PTA or PTO at your child’s school? Could you organize a food or clothing drive or a school clean-up day? Have you been sitting back at church not wanting to get involved? How about starting a social justice committee or a green council? Do you volunteer at the library? Could you recommend books that highlight women’s voices from around the world or kids’ books about global warming? Can you email one legislator? Could you ask one friend to sign a petition? Can you Twitter a link to a news article? Can you buy your birthday or holiday gifts at a shop that also supports a worthy cause?

It doesn’t have to be a huge effort but we all have a platform and we all can do something. What is your platform, and what will you do with it?

For many people, “going green”, or finding ways to lower one’s carbon footprint, is becoming more important. Being environmentally-conscious has become fashionable, and it makes people think more about recycling, long-term impact, and sustainability. All very cool things.

Some people however, are finding it hard to lower their environmental impact. Some people struggle with large scale lifestyle changes, like a more energy-efficient home, trading in (or ditching) their car, investing in new energy sources, etc, etc. Again, these are great things, but they’re not always affordable, and not always feasible for everyone. Instead, let’s take a look at ways that anyone can lessen their environmental impact WITHOUT making lifestyle changes or spending more money. In fact, for many of these options, you’ll find yourself saving money, either up front or over time.

1. Don’t throw away electronics – This may sound like a weird one, but bear with me here. When you throw away an electronic device (cell phone, old computer, etc) there’s a good deal of silicon, metals, plastics, and electronic components that end up in the landfill, and most of these things won’t bio-degrade or renew themselves over time. There are some great companies and charities that recycle personal electronics for free, and some will even pick these things up for you. This won’t save you money, but it’s a great way to be more green without spending anything.

2. Recycled office products – Most consumable products on the market (pens, pencils, paper, ink, toner) can be made from recycled materials. In some cases, this will cost more, and the quality usually suffers. Recycled imaging products, however (ink and toner cartridges), have really improved over the last few years. Many recycled (or remanufactured) products have the same, if not better, quality than OEM cartridges. While companies like HP or Epson will take back empty cartridges for recycling, industrial plastics recycling is not lossless; cartridge re-manufacturing, however, is a very pure form of recycling. Very little electricity or raw materials is necessary to clean or service a cartridge core, and no plastics are lost in the process. Best yet, recycled/remanufactured cartridges generally cost 30-70% less than OEM cartridges. Many dealers, like Remark Imaging, offer to recycle (or even buy back) empty cartridges.

3. Lunch box, water bottle – Instead of using brown bags or disposable water bottles, try using a lunch box, bag, or other form of reusable container.  Instead of buying bottled water, use a refillable water bottle. The amount of waste you don’t generate is astounding, and both of these products will pay for themselves amazingly fast.

/home/matt/Site Backups/Remark Imaging/27 July/remarkimaging.com

Art contests for children are fairly commonplace.  But what if you could take such a contest, make it benefit a charity that helps children, give the winners a host of fantastic prizes, and then have the whole thing also help the environment too?  Some might say it’s an early lesson in community activism for some very lucky children.

For the second year running, reusable bag pioneer, ChicoBag (www.chicobag.com), is challenging children ages 1-13 to design bag art for their annual trick or treat bags that best captures “The spirit of a Green Halloween.”  Last year’s contest proved so popular that the company not only sold out of the bags, but decided to expand the program this year.

By encouraging children to think about ways they can make their Halloween more “green,” such as carrying solar flashlights while trick-or-treating, and using reusable bags to hold their loot, the contest provides a launchpad for establishing eco-friendly habits that can last a lifetime.  It certainly isn’t a bad idea to teach them how to minimize garbage that ends up in a landfill or eat healthy foods to avoid contributing to the obesity health crisis facing our nation; nor does greening their holiday minimize any of the fun.

While art contests are always a favorite with children, they also provide a forum for expression to kids who are starving for some right lobe stimulation, especially given the lack of arts funding in most school systems.  The empowerment they get from creating “message art” can also have a profound affect on helping them realize that the world they will inherit is also theirs to shape.

This particular contest is in partnership with Green Halloween, a Seattle-based nonprofit grassroots community movement to create healthier and more sustainable holiday traditions. A portion of the proceeds will be donated to Treeswing, a nonprofit organization that promotes healthy eating and lifestyle habits for children.   Entries will be accepted from September 1 -October 24, 2009.  Winners will be announced on Halloween, 2009.  Visit www.greenhalloween.org/chicobag for details.