photo credit: subewl

School is in session, and our family has gone from packing beach bags to packing lunches. Because one of my Compete to Conserve goals is to be more mindful of packaging waste, this seasonal switch has me obsessing over how much waste is created from just one child’s lunch. Add two adults, because we often pack our work lunches, and then multiply it by all the other packed lunches in the country and you’ve got a huge hunk of junk!

So how can you reduce packaging waste without driving yourself crazy? I don’t have an easy answer for that one. Convenience is what drives people to flock to disposable juice boxes and prepacked lunchables, not a villainous desire to destroy the planet. And many is the time that I long for their grab-and-go ease. That said, with a little planning and practice, packing a waste-free, or less wasteful, lunch can get easier.

Here are 5 things I do to make packing a waste-free lunch easier:

1. Make a monthly menu (1/2 hour at the onset saves me lots of time later).
2. Place plastic baggies and wrap in a hard to reach place to avoid temptation.
3. Assemble of stable of reusable, but replaceable (even the most mindful kids and adults occasionally lose things), containers, utensils, and cloth napkins (old washcloths or cut-up tees will do, too).
4. Pack fruit that doesn’t require packaging, such as apples, bananas, and oranges.
5. Go Ford-assembly-line style: Pack the same lunch for everyone in the family.

It’s definitely tempting to think that my kid’s lunch doesn’t make a difference, but then I remember that the New York State Department of Conservation says one child bringing a disposable lunch creates 67 pounds of trash a year.

If you are interested in packing waste-free lunches for your family, here are some more helpful resources:

San Mateo County’s Tips for a Waste Free Lunch at Home and at School
http://www.recycleworks.org/schools/lunch.html

“Back to School Lunch with Less Waste,” on Cheap Like Me
http://cheaplikeme.wordpress.com/2008/08/21/back-to-school-lunch-with-less-waste/

“Green Savings Tips for School Lunch,” on OrganicMania
http://organicmania.com/2008/04/02/green-savings-tip-for-school-lunch/

For those of you who read Green Cinematic Happenings Coming Your Way, posted on August 23rd, I have updates for you:

The title for FIELDS OF FUEL has been changed to FUEL.  The film will be released in Los Angeles on October 12th so look out for it!

Also, as a part of Slow Food Nation ‘08, Participant Media unveiled clips from the upcoming FOOD, Inc. To learn more, check out this report from The Daily Table.

photo credit: Inferis

Last month, the California legislature missed an opportunity to do the right thing and phase out the use of BPA (bisphenol A) in baby bottles, cups, and baby food cans and jars sold in the state. Contrary to what the critics would have you believe, it would have banned the use of BPA only in products intended for anyone under the age of 3.

Senate Bill 1713, introduced by California State Senator Carole Migden, passed in the Senate, but even after several rounds of amendments and votes, failed to pass in the Assembly. This is a real shame. It had been hoped that the bill, if passed, would lead the way for other states to follow suit.

BPA, in case you haven’t heard, is a chemical additive found in clear, shatterproof plastics and in canned-food liners. It’s also a well-known endocrine disrupter that is linked to a variety of ailments, including infertility and breast and prostate cancer.

Would you want to give a known carcinogen to your baby? Remember, babies are in a state of rapid development, so environmental toxins can play a more harmful role in amounts smaller than is needed to harm adults. It’s no wonder that parental outcry has strong-armed manufacturers to produce alternative baby products that don’t use BPA. (With cups at least. So far, it seems, all cans of baby formula contain BPA. Powdered cans contain less, however.)

Most parents, i.e., voters, are overwhelmingly in favor of SB 1713. I know a few parents who are indifferent to it, but none who are clamoring to include even a suspected toxin in products that developing babies use every day. So who sank it? Primarily, the plastics industry. These are the same people who mailed a flyer misleading voters to believe that the BPA phase out would include a wide range of favorite consumer goods, even those intended for adults.

The American Plastics Council insists the amount of BPA that leaches from BPA-containing cups and bottles into food and drink is safe. Unfortunately, the tobacco companies, after decades of knowingly lying about the dangers of smoking, pretty much ruined the industry safety line for everyone. When companies talk about “acceptable levels of risk” these days, do you believe them unquestioningly?

Of course, the FDA, the European Food Safety Authority, and the Japanese National Institute of Advanced Industrial Science and Technology also claim BPA is safe. But even the American Plastics Council admits that the U.S. National Toxicology Program says there is “some concern” regarding BPA exposure in infants and children and that “more research is needed.” (That phrase always raises my eyebrows.) Non-Toxic Kids has a good graphic that shows that the “some concern” level is no cause for dismissal.

Both Canada and Japan have taken a “just in case” approach and moved to ban the use of BPA in baby products. Don’t our families deserve the same level of precaution?

What’s Next
The fight is not necessarily over. Senator Carole Migden will be replaced by Mark Leno in November. When I called her office, they suggested letting him know you support the proposed ban. He could draft a new bill if enough people voice their support.

More Resources:
“Caution Is the Right Reaction to Chemical,” Los Angeles Times, August 13, 2008
http://www.latimes.com/features/health/la-fi-lazarus13-2008aug13,0,3672425.column

“California Assembly Rejects Two Bills on Chemical Bans,” The Sacramento Bee, August 19, 2008
http://www.sacbee.com/111/story/1167258.html

“BPA in Formula: This Is Not a Call to Panic,” on Enviroblog
http://www.enviroblog.org/2007/12/bpa-in-formula-this-is-not-a-c.htm

Extolled for its taste, as well as its health benefits, tea is more popular than ever. And, whether you prefer your tea black, green, red, white, hot or iced, loose or bagged, this primeval beverage of conspicuous consumption is also “greener” than ever.

photo credit: BotheredByBees

Taste Not Waste

The fundamental maxim of many tea purists that whole loose leaf tea trumps tea made with tea bags is hotly debated. Purists claim loose tea releases the full flavor and benefits by allowing the tea leaves to brew “unfettered” in the pot, whereas the traditional paper tea bag, filled with “tea dust,” or the dregs of the leaves, results in an inferior cuppa.

Recently, the flavor debate has taken on an added dimension with growing environmental concerns about the waste associated not only with tea bag use but also with tea packaging in general.

According to Culinate blogger Mark Douglas, “More than one million tons of excess waste could be eliminated each year by not having the following three items associated with an average tea bag: the paper wrapping around the individual bag, the string attached to the bag, and the little paper tab attached to the string.” Douglas learned that astounding fact in a 2006 “Tea Education” episode of The History Channel’s Modern Marvels series. As a prime example of waste prevention, the episode featured the tea company Celestial Seasonings, which manufactures its tea bags without strings, tags or individual wrapping, and consequently saves over 3.6 million pounds of waste each year.

If the potential for waste alone causes you to rethink your tea bag use, but nevertheless lament the loss of convenience the tea bag provides, take heart. Reusable stainless steel tea infusers like the Teastick and teapots with built-in infusers or plungers may be an option. Furthermore, Mighty Leaf Tea, Numi Organic Tea and Seattle-based Choice Organic Tea all offer something called a “T-sac filter,” made with chlorine free, unbleached filter paper from manila hemp, which, according to Choice Organic, is “an environmentally-safe and convenient alternative for perfectly brewing loose leaf teas or herbs.”

For diehard tea bag users, other green options exist. Besides using unbleached paper tea bags, reusing and recycling are key. In a novel approach, artists of the South African company Original T-bag Designs take used tea bags (with the leaves removed), dry and iron them and then paint the bags, transforming them into greeting cards, notepads, journals, ornaments, candles, coasters, trinket boxes, and tea light holders.

Old tea bags (sans the staples) make good compost too, providing nutrients and acidity to your fertilizer mix. The U.K. company Teabagbin markets a nifty way to collect your used tea bags for compost. Its self-proclaimed “stylish little container made from high grade steel or plastic sits happily next to the kettle and swallows up used teabags keeping your kitchen mess free,” and answers the proverbial question of “What do you do with yours? [tea bags that is]”

Traditional paper tea bags aside, the newest and hottest trend on the market is pyramid-shaped tea bags made from silk, muslin or nylon. The science behind these “gossamer mesh” objets d’art is that they allow the whole leaf tea leaves—not the “tea dust” usually stuffed into a compact paper tea bag—room to brew. Companies such as Tea Forte and even Lipton have developed their own versions of the triangular-shaped bags, thus bringing quality (though more expensive) tea to the masses.

Despite the hype, the nylon versions of these bags have come under fire from environmentalists who claim that they are not biodegradable. There are biodegradable corn fabric pyramid bags but questions of quality and environmental friendliness remain (some of the bags are apparently made from genetically modified corn).

Naysayers will rightly point out that all tea—bagged or loose—comes in containers that create unnecessary waste. However, companies such as Republic of Tea sell their tea in recyclable tin canisters. Los Angeles-based eco-chic designer Dana Morgan of Green Carpet Event suggests another way to reuse old tea tins: as vases. And, in October 2006, the specialty tea and coffee shop Oxalis in Bath, England, urged customers to bring their own bag or container from home in order to reduce waste. As an added incentive, customers who brought their own containers received a discount of 15 pence (about 25 U.S. cents) per 100g of tea.

Sustainability, Fair Trade and Organic

Cups of tea are also greener as a result of sustainability initiatives across the globe. For those who like a little sugar in their tea, 2007 saw the United Nations Environment Programme (UNEP) and Global Environment Facility (GEF) launch a project to use waste from the East African sugar industry to generate electricity across the tea-producing region.

In an effort to replenish the resources it uses in packaging, tea company Good Earth donates a portion of its profits to tree-planting projects sponsored by American Forests, a nonprofit conservation organization. Tea giant Lipton has pledged that its Yellow Label tea bags on the European market will be certified by the Rainforest Alliance by 2010 and on the global market by 2015. And in May 2008, British tea company PG-Tips announced its partnership with Rainforest Alliance, unveiling a plan to supply 1,200 McDonald’s outlets with tea certified by the environmental nonprofit.

Moreover, the popularity of Fair Trade Certified and organic tea products has skyrocketed in recent years. Launched in 1997, the Fair Trade movement promotes free trade and “the use of sustainable farming methods that are safer for humans and the environment.” There are now a wide variety of brands that the environmentally friendly consumer can choose from, thereby making saving the environment and enjoying your afternoon cuppa mutually inclusive.

For more on tea and the environment, see

Boughton, Ian. “Cuppas with a Conscience.” Caterer & Hotelkeeper 198. 4527 (15-21 May 2008): 50-1.

Budgar, Laurie. “Has new tricks.”Natural Foods Merchandiser 27.12 (Dec.2006):22-3.

“Making a difference.” Bath Chronicle (26 Oct. 2006): 14.

http://ezinearticles.com/?Its-All-in-the-Tea-Bag—How-to-Be-Environmentally-Responsible-with-Your-Tea-Bags&id=202998

http://www.telegraph.co.uk/news/uknews/1568610/Nylon-teabags-set-to-let-the-flavour-flood-out.html

http://cityroom.blogs.nytimes.com/2008/02/27/the-tea-bag-basks-in-its-moment-to-simmer/

photo credit: minor9th

In the midst of my foray into all that is organic, I recently came across a familiar-ish name from the past. Instantly an image came to mind—a chilly New York night, me coasting ‘round the back corner of Washington Square Park, and leaving my opponent buckled over and choking on my dust. (Oh, and did I mention I was wearing cowboy boots?)

While it wasn’t exactly organic wine that caused me to heed the call by Russell (now Adam) Morganstern to run the gauntlet around WSP, times have changed and we have (possibly) matured.

Now Morganstern is Editor-in-Chief for Organic Wine Journal, a useful resource for more than just wine. The journal’s website offers recipes, book, restaurant and wine reviews, and opportunities to learn, including articles on what makes a wine “organic,” all you wanted to know about sulfites, and help for the wine store timid.

To check out these features (and more), visit: http://www.organicwinejournal.com/

As for Mr. Morganstern, feel free to let him know I’d be happy to grant him a rematch, if he’s willing to put up some tasty vintages as a prize. But this time, I get to wear sneakers. 

photo credit: Darwin Bell

Possibly tired of taking hits from the anti-processed food push, the Corn Refiners Association launched a comeback campaign highlighting how high-fructose corn syrup (HFCS) stacks up against other sweeteners. The aim of their message is to show that, like sugar, HFCS is “fine” in moderation.

The campaign, which includes television, radio, magazine and newspaper ads, centers around an informational website—where visitors can learn the HFCS facts. The site’s info includes a breakdown of how HFCS stacks up next to table sugar and honey, including the calories, taste, use in the products you eat, and manufacturing process.

Some highlights: HCFS is considered a “natural” food ingredient (according to the USDA’s definition), it promotes freshness and inhibits spoilage in food products, it is responsible for maintaining softness and texture in baked goods, it preserves flavor in beverages and keep ingredients “evenly dispersed” in condiments, and it is equal to sugar in caloric content and sweetness.

Overall, the Corn Refiners contend, “Research confirms that high fructose corn syrup is safe and no different from other common sweeteners like table sugar and honey.”

According to the Mayo Clinic, “some nutrition experts blame increased consumption of high-fructose for the growing obesity problem.” The idea, albeit not proven, is that fructose converts to fat more readily than sucrose (aka sugar). Meanwhile, a link between HFCS and adverse health effects like diabetes and high cholesterol has been seen in animal studies, but “evidence is not as clear in human studies.”

Despite these inconclusive results, the Mayo Clinic points out that the types of foods containing HFCS tend to be high in calories and low in nutritional value—which may be reason enough to avoid them.

Meanwhile WebMD.com found that “Researchers from Rutgers University tested 11 soft drinks sweetened with high fructose corn syrup and detected high levels of compounds that are normally raised in the blood of people with diabetes.”

Add to this the fact that industrialized corn production, the primary source of corn for refiners, seems to ravage the land where it is grown, as well as regions that may be downstream. A Washington Post article points out that “most corn is grown as a monoculture, meaning that the land is used solely for corn, not rotated among crops.” While this maximizes yields, it depletes soil nutrients, requires more pesticides and fertilizer, and weakens topsoil.

But since nearly all crops require some level of energy to harvest, process and transport, the Corn Refiners Association may still have some ground to stand on.

For more of the HFCS facts, care of the Corn Refiners Association, check out: www.sweetsurprise.com or http://www.hfcsfacts.com/

Slow Food Nation '08 in San Francisco.

Slow Food Nation ’08 came to a close in San Francisco yesterday, leaving, organizers hope, very little waste.

Festivals, fairs, amusement parks, and sporting events are notorious for the amount of garbage left in their wake. Along with porta-potties and drunken dudes, trash is an unfortunate reality associated with otherwise joyous county fairs and street fairs. That’s what made Slow Food Nation’s commitment to zero waste such a welcome relief. (”Zero waste” strives to eliminate waste, regarding trash as a resource that can be reused or re-purposed.)

Bins, Staff Made Zero Waste Easy

The weekend-long festival was like Disneyland for foodies with a conscience. Featuring a farmers’ market, a bevy of speakers, a large “Victory Garden” of fruits and vegetables growing outside City Hall, and lots of “slow food” from local restaurants, Slow Food Nation also sported plenty of easy-to-find bins for separating waste into three categories: recyclables, compostables, and landfill. Vendors were careful to offer only items that could be composted or recycled.

The festival also hired a helpful, energetic, friendly staff to help festival-goers place the right items in the right bins. Contamination continues to be the bugaboo of recyclers, so adding a human element no doubt aided organizers’ efforts.

Who Else Is Moving Toward Zero Waste?

Of course, while Slow Food Nation as an organization goes to great pains to not be elitist, the festival was clearly populated by people who already have an interest in sustainability and zero waste practices. More interesting, and maybe even more valuable, would be seeing these efforts in practice at events like the Sonoma County Fair or a 49ers’ game, where larger and more diverse population segments come together.

The Sonoma County Fair did host a “sustainability pavilion” this year, but the fair’s sustainable efforts seemed to end there. When I attended, garbage bins were overflowing with heaps of non-biodegradable utensils and food scraps and food-soiled papers that could have easily been reclaimed and composted.

Still, bit by bit, various festival organizers across the country and trying to make love for a good party compatible with zero waste. Alameda County, across the Bay, employed zero waste practices in its last county fair. Walworth County, Wisconsin, published a case study on their efforts to encourage less waste. And this year’s Silver Lake street fair in Los Angeles worked to get vendors to switch to biodegradable carryout containers and to get people to “think before you toss.”

More resources:

Slow Food Nation ‘08:
http://slowfoodnation.org/

Case Study: Walworth County Fair, Wisconsin:
http://www.besmart.org/publicplacerecycling/Case-studies/Walworth-County-Fair/wc-fair.html

“‘Wasted’ at the County Fair,” on Mom Goes Green:
http://www.momgoesgreen.com/%E2%80%9Cwasted%E2%80%9D-at-the-county-fair/

“The Greening of a Los Angeles Street Festival,” August 24, 2008, The Los Angeles Times:
http://www.latimes.com/news/science/environment/la-me-sunsetjunction24-2008aug24,0,1134965.story

“Slow Food Brings Many Issues to the Table,” August 29, 2008, San Francisco Chronicle:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/29/MNKQ12K54L.DTL

photo credit: Saquan Stimpson/monstershaq2000

If the first step in addressing an issue is to admit that there is one, then I have a confession: I am Irish. And as a member of the famous potato-famine ravaged brethren, I take my alcohol seriously.

Sure, I succumbed to the likes of “head-wrecker” beer in my younger days (the bottle opener bottom design was just too convenient for late night parties on the beach.) But as my palette, uh, matured, I tended toward the finer microbrews, the more intricate, aged wines, and the top-shelf alcohols. Not every time, but as often as my wallet could cover the cost (and when others were buying, of course.)

I have even patted myself on the back for purchasing, drinking and liking organic wines, especially when paired with local food fare featuring Niman Ranch products and regionally-raised produce. (A favorite in San Francisco is Green Chili Kitchen. I highly recommend it.)

But, until now, I have not delved much deeper into the availability of wines, beers and spirits that aim to lessen their carbon footprint. And more and more pop up every year.

(more…)

Environmental issues took center stage in Hollywood when Al Gore’s AN INCONVENIENT TRUTH came out in 2006 and won the Oscar for “Best Documentary” the following year.  It wasn’t the first film to draw attention to the alarming ecological issues our world is facing today and certainly not the last.

For all you eco-enthusiasts who are hungry for more ”green” cinematic fare, here is a glimpse at some of the latest offerings to hit theaters soon:

FLOW

Opening in NY and LA on September 12th (then rolling out into other markets)

Salina builds a case against the growing privatization of the world’s dwindling fresh water supply with an unflinching focus on politics, pollution, human rights, and the emergence of a domineering world water cartel.

FLOW Trailer: http://www.youtube.com/watch?v=LGd9D4J0lag

FIELDS OF FUEL

Opening this Fall/Winter 2008/2009 (TBD)

This documentary, directed by environmental activist Josh Tickell, exposes the problem of America’s dependence on foreign oil and explores the use of biodiesel as an economical and sustainable alternative fuel as a solution to the looming energy crisis we are facing. 

This highly anticipated film, won the “Audience Award” for Best Documentary at the 2008 Sundance Film Festival and is sweeping the film festival circuit across the nation on its way to a theater near you.

FIELDS OF FUEL Trailer: http://www.youtube.com/watch?v=nAqmw0cyRco

Also, be on the look out for Participant Media’s FOOD, Inc. which will have its world premiere at the 2008 Toronto Film Festival. 

In FOOD, INC., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that’s been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA.

Featuring Eric Schlosser (”Fast Food Nation”), Michael Pollan (”The Omnivore’s Dilemma”) along with forward thinking social entrepreneurs like Stonyfield Farms’ Gary Hirschberg and Polyface Farms’ Joe Salatin, FOOD, INC. reveals surprising — and often shocking truths — about what we eat, how it’s produced, who we have become as a nation and where we are going from here.

1. 
   photo credit: cursedthing

   Buying in Bulk Saves Money
   We’re not just talking about buying giant boxes of food a warehouse store. (Although, if you eat that many Cheerios in a month, it can save you money.) We’re talking about the bulk bins at your local grocery store, where you can buy everything from rice, beans, flours, and spices to cereals, nuts, dried fruits, and pastas.
   You can save serious money shopping from these bins—10 to 30 percent off prepackaged prices.

2. Less Trash
   Compare the packaging of 10 cans of kidney beans to one bag. Or three 10-ounce boxes of cereal (three cardboard boxes and three un-recyclable plastic liners) to one bag and a twist tie. You can also reuse your bulk bin bag and twist tie to reduce your waste even more.
   If you’re super-attached to your old cereal boxes, save them and place your reusable bag inside.
3. Less Goes to Waste
   When you buy from the buy bins, you can buy the exact amount you need, so less is likely to spoil and go to waste.
4. Food Often Tastes Better
   Canned beans, for example, are more convenient, but once you get into the rhythm of pre-soaking beans and cooking them the night before, you’ll find beans from the bulk bins taste much better. They harbor none of the metallic aftertaste found in canned beans.
5. A Chemical Found in Most Canned Foods Is Linked to Cancer
   Unbelievable as it sounds, it’s true. Most food and drink cans are lined with a plastic resin that contains a chemical compound called bisphenol A (BPA). Due to a growing concern about the harmful health effects of BPA, it is being banned from baby bottles in Canada and many plastic-bottle manufacturers are voluntarily phasing it out of their products. The makers of cans, however, have not felt the wrath of consumers yet, so most plan to continue using it.

   More resources on BPA in cans, and, if you can’t buy fresh, who offers BPA-free cans:

   “BPA Danger May Be Greater in Tin Cans Than in Water Bottles,” TreeHugger
   http://www.treehugger.com/files/2008/04/bpa-danger-from-cans.php

   A list of companies that use BPA in cans, from Organic Grace
   http://organicgrace.com/node/316

   “Where to Find BPA-free Cans,” Julie’s Health Club
   http://featuresblogs.chicagotribune.com/features_julieshealthclub/2008/06/where-to-find-b.html