Conservation 101: the Compete to Conserve Blog

photo credit: otisarchives3

California hospitals will spend about $100 billion before 2013 in order to meet state seismic safety standards.  On top of that, the nation-wide mortgage and credit crisis more or less doubles that $100 billion price tag in the event that these hospitals do not have the cash on hand.  With construction expenses reaching an all-time high, a 100-bed hospital may spend close to $100 million to build a replacement facility.  That same facility will be lucky to break $50 million in revenue (revenue, not profit) in any given year.

This incomprehensible financial dilemma, only five years away but the result of a shifting in the earth’s core somewhere around Northridge in January 1994, is yet another example of inconsistent public policy concerns converging in the health care sector.  If this $100 billion expense was not bad enough, hospitals now face increasing pressure to be more “green”.

Caught in the middle of a financial crisis, a healthcare crisis, a gas crisis, an ever-present earthquake crisis, and now an environmental crisis, will tomorrow’s hospitals in California be yesterday’s 8-track tapes?  While the ultimate fate of California’s hospitals has yet to be written, there are a handful of facilities throughout the state actually trying to be both seismically sound and green.

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photo credit: merfam

Tatsuo Yoshida died a year before Mario Andretti won his first and only Formula One Championship in 1978 (Andretti was 38 years old).  Andretti was the United States Driver of the Year in 1967, the same year that Yoshida’s Japanese animated series Mach GoGoGo debuted in the United States as Speed Racer.  Speed, the main character in Speed Racer had it all – an overly obsessive father, a submissive and practically non-existent mother, a long-lost brother who turns out to be the mysterious and flamboyant Racer X, and a girlfriend who just happens to fly around in a helicopter during Speed’s races. Speed Racer is a modern-day-ish odyssey about a teenage boy struggling to become a man, through his car.  Speed Racer was so good, that the episode in which Racer X (Speed’s brother) reveals his identity to Speed was selected by TV Guide as one of the most memorable moments in television history.

The history of race car driving dates back to the 1890’s, although the modern era of Formula One Grand Prix racing began in 1950.  By 1960 Mario Andretti had already started winning races.  By the time Andretti retired in 2000 (after originally retiring in 1994), he had raced stock car and NASCAR events, and he also competed in open wheeled and midget car races.  Andretti was well into Sprint and Indy Car races by the time Speed Racer first aired in the United States, and a year later, he mastered the Formula One, the highest form of open wheel racing sanctioned by the Fédération Internationale de l’Automobile (FIA).  Mario Andretti was the best, and in 2000 the Associated Press and RACER Magazine honored him as “Driver of the Century”.

I will admit that I spent much more time watching Speed and his Mach 5 than I did Mario Andretti.  But if television has taught me anything, it is that fast cars are good, and Speed had the best.  Twenty-seven years after Speed Racer’s series finale first aired, Speed made it to the big screen, albeit in a live-action adaptation.  With me throughout my entire life, Speed Racer really can do no wrong.

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Call me stupid, but when I saw Heirloom tomatoes at the local grocery store, it never dawned on me that these were actual antiques. Or maybe they are more like ancient family recipes, handed down the generations.

Either way, the current debate around the lack of diversity in the global food supply has more people buying heirlooms—both the food and the seeds.

Small groups of local and organic farmers have made it almost an elite practice/underground supply chain/cult following—more than a hobby, not quite an obsession, but possibly something close.

And who could blame them? The idea of a genetic strain of tomato that extends back 50 to 100 years is pretty cool. Though not all heirloom fruit and vegetable varieties go back that far, all have been passed down within a family or community. They are also unique and genetically distinct from commercial options. (more…)

When talking about conserving natural resources, we usually think of energy, gasoline, water…not our food supply. But in reality, the food supply may be one of, if not the most important resources we have. Especially for those of us not currently growing a year’s supply of veggies in our backyards or on our fire escapes.

We have all seen images of poverty and famine from across the globe, and tuned them out over time. But some experts hold that these images could just as easily be from parts of the United States—and the potential threat could be growing. (more…)

My “mother in-law” (for lack of a better term) has diverticulitis. I’ll admit that I’d heard of this ailment, but I didn’t really know what it was. So I looked it up. According to the National Digestive Diseases Information Clearinghouse, diverticulum are small pouches in the colon “that bulge outward.”

Apparently the condition is pretty common and most likely caused by a lack of fiber in the diet. In other words, someone wasn’t getting enough roughage, which resulted in extra pressure in the colon area, causing bulges and then inflammation and…well, let’s just say I now know more about my in-law’s colon than anyone should.

What interested me about the timing of her illness is that I’ve been reading a lot about buying/eating locally. And this disease was spotted in the US at around the same time that processed foods were introduced (early 1900s). Hard to believe that processed foods are over a century old—some may even have been on the shelf for about that long.

But even if you shun processed food and try to eat “real,” not all food is created equally. Whether it is a backlash against the use of pesticides and hormones, or just a desire to help sustain the local farming community, more of us are considering the benefits of eating organically.

Many sources tout how local, organic food saves on fuel (transportation), preserves the land, and maintains much-needed diversity in food supply—all while providing more nutrients for your buck. And it will take a few of those to walk the organic line. But if it is true that the food is better for you, it could be worth the investment.

Some also argue that the cost difference between organic and industrialized foods is negated by the fact that industrialized organizations get subsidized by our tax dollars. In other words, we pay for their gas, among other resources, via government support, while suffering the nutritional differences in the process.

The recent salmonella and E. coli scares in vegetable supplies have definitely called into question the practices of veggie suppliers—from farm to distributor to grocer.

Living in California, I realize how spoiled I am by having so many food options available in state. I can feed myself (and the family) with local products pretty much year ‘round.

Even our local grocery has choices, and although the organic fruits and veggies take up a smaller section, have fewer options, and cost more overall, you have to weigh in what that cost gets you and your community.

If moving in this direction interests you, and your grocer isn’t as stocked as mine, you still may have options. Most major metropolitan areas have farmers markets at least one day per week. In other regions, roadside stands, “pick your own” options, and buyers clubs may be available. Plus, Community-Supported Agriculture (CSA) subscribers receive weekly shares of produce year ‘round. This is a great opportunity to establish a relationship with those whose livelihood depends on producing these foods and selling them to you. As you get to know what’s “in season” at different points of the year, you can make choices around what works for you.

So maybe you aren’t ready to swear off Pop Tarts, and that’s okay. Hey, I love the Pop Tart. Can’t help it. They’re good. But as the “eat organic” movement extends beyond the hippie culture, it’s becoming easier to find the healthier foods you like/need from a variety of sources, providing you with options.

To check out what may be available in your area, here are some helpful resources:

Farmer’s markets (farmer’s market search): www.ams.usda.gov/farmersmarkets

Local harvest (food sources local to you, including CSAs): www.localharvest.org

A recent notice from the local Public Utilities Commission highlighted Food & Water Watch’s Take Back the Tap campaign. While this isn’t the only program of its kind—Corporate Accountability International has a similar campaign called Think Outside the Bottle—the goal of motivating individuals, businesses, campuses and restaurants to give up bottled water is gaining merit and seeing success across the country.

Take Back the Tap has inspired half a dozen San Francisco restaurants to serve tap water only. These include the finer dining experiences of Incanto, Delfina, and Nopa. An impressive list of others have agreed to forgo serving “still” bottled water, including happy-hour hotspot Thirsty Bear and Giants pre-game fav Acme Chophouse.

Think Outside the Bottle notes locations in Philadelphia and New York are doing the same—and provides a map of participating restaurants throughout the nation.

In response to these campaigns, the US Conference of Mayors passed a resolution in June 2008 calling for bottled water to be phased out by municipalities and to redirect tax dollars to other city services, as well as to promote local water sources.

But the International Bottled Water Association feels that bottled water doesn’t deserve the bad rap. They point out that bottled water is a healthy alternative to artificially sweetened or carbonated beverages, not to mention a necessity in times of crisis, such as floods or other natural disasters.

Take Back the Tap contends that the federal government maintains “rigorous and frequent safety testing” of tap water, while many bottled waters pass under the radar. In fact, two of the biggest sellers, Aquafina (by Pepsi) and Dasani (by Coke), both came out in 2007 as being filtered water from municipal sources, rather than from the mountain streams of (insert location here.)

Meanwhile, the cost difference is clear: “$0.002 per gallon for most tap water to a range of $0.89 to $8.26 per gallon for bottled waters.” (Take Back the Tap) And as for the much argued taste factor…on April Fool’s Day 2008, the campaign challenged people to taste the difference. The video of this event is available on their website.

Both Take Back the Tap and Think Outside the Bottle have pledge pages where visitors can sign up and commit to the cause, and pick up schwag like T-shirts and stickers. Since I saw the “I Heart Tap Water” tee featured in a pregnancy mag just this morning, it’s reasonable to assume these campaigns are quickly gaining momentum—and possibly becoming downright trendy. 

For more info, check out: www.takebackthetap.org and/or www.thinkoutsidethebottle.org

Compared to Bounty, this brand from Whole Foods won’t win on performance or softness. But next to other recycled paper towels, 365 Everyday Value is a contender true to its name.

First off, they are pretty inexpensive—two rolls for less than $2.00. Second, they are surprisingly durable. They aren’t going to be able to do any of those neat tricks we used to see on paper towel commercials, but I was able to wet/soap one, clean sticky kid hands, rinse same towel off and use for last wipe on fingers. And they are somewhat absorbent, removing a moderate amount of Grape juice (purple not white) off of the floor in a flash. Not bad for a recycled product.

Another bonus: 100 percent recycled materials, with a minimum 80 percent post-consumer content, and bleached without chlorine—that’s enough to make you feel downright good about yourself.

While they sometimes tear in half when you need them whole, and don’t immediately instill confidence that one, maybe two sheets will do the job, they do pretty well. Still, I may not be completely converted from my beloved Bounty. But this may also be because I don’t live all that close to a Whole Foods. Were there one next door, I may opt for this all the time. For now, I plan to stock up when I’m near Whole Foods and try to rely on Bounty as an option between trips. We’ll see how it goes.

PS- Liking the toilet paper, too. Go Whole Foods!

It is not a new phenomenon. Gas prices climb. The demand for saving increases. Hints, tips, and tricks appear.

In fact, during the gas embargo in the 70s, all sorts of hints came across the wires for saving gas, including riding your bike to work or driving exactly 55 mph (although this may have been more to curb the natural tendencies of Boston drivers.)

Recent news broadcasts have noted similar hints and tips, including making sure the air pressure in your car tires are even at the appropriate level and carpooling.

Either way, the practice of using driving techniques to save gas isn’t a new concept. As gas prices continue upward, many people are noticing that they don’t exactly get the mileage per gallon the dealership sticker promised when they purchased their car.

Enter HyperMiling—a series of techniques to help reduce the gas used in the average day. While most of the tips center around understanding how much mileage your vehicle currently gets, as well as how you tend to drive, some border on the extreme.

Both CBS and CNN have run segments warning that HyperMiling can be dangerous. Techniques like “drafting” (aka—tailgating by most law enforcement agencies) encourage pulling up close behind larger vehicles to cut wind resistance. One scenario showed a passenger car drafting a Semi—a definite Driver’s Ed “Don’t.”

Another technique, nicknamed “pulse and glide,” suggests speeding up to about 50mph, turning off the engine and gliding. The questionable stupidity of this may be obvious, even to those who haven’t seen The World According to Garp. In many vehicle models, turning off the car can eliminate hydraulics connected to important features like power steering or brakes. Not to mention that the steering wheel could lock, or that the technique relies on reaction time to include restarting the ignition…quickly.

But not all HyperMiling sources encourage these practices. The HyperMiling.com website offers a six step how-to for saving gas safely. Check it out for more info, as well as links to articles covering the good and bad of HyperMiling, here:

http://www.hypermiling.com/car-mpg.html

photo credit: chispita_666

Skeptical that your dishwasher is more energy and water efficient than washing by hand? To test this theory, Leah Ingram of The Lean Green Family suggests stopping up your sink as you hand-wash dishes and then measuring the water you’ve collected. It’s likely more than you think.

Ingram is right. In my test, I used 8.25 gallons on a day’s worth of dishes (breakfast, lunch, dinner) for a family of four. My methodology? I quickly rinsed our dishes, turned off the water, scrubbed, and then rinsed off the soap. I’m not sure I would have saved water even if I had filled the sink first, as the sink itself would have required a good scrubbing and rinse, too.

Considering the average standard dishwasher built since 1994 uses 9 gallons a load, and I can fit two day’s of dishes in one load, I can cut my water usage, not to mention my water-heating, by more than half. Good-bye dishwashing gloves!

They’ve Done Studies
I’m not the only one who found dishwashers come out on top. Researchers at the University of Bonn in Germany studied 113 people across seven countries and found that new, energy-efficient dishwashers use only half the energy, one-sixth of the water, and less soap than hand-washing. The study also notes that dishwashers get dishes cleaner, too.

More resources:
Energy Star Dishwashers

American Council for and Energy Efficient Economy

Waterwise a water-industry organization in the UK

Water Usage Calculator

photo credit: jsgphoto

I hate washing dishes. My husband hates washing dishes. And as soon as they are old enough, our two children will likely hate washing dishes too. Yet for years, I dutifully hand-washed our dishes, believing it to be more energy- and water-efficient.

Then I came across The Green Book: The Everyday Guide to Saving the Planet One Simple Step at a Time by Elizabeth Rogers and Thomas M. Kostigen, which suggested that new energy-efficient dishwashers beat hand-washing dishes, well, hands down.

For me, this was a revelatory moment, akin to when Woody Allen’s character in Sleeper awakens in the future only to learn that chocolate is good for you and exercise bad! Still, I was skeptical, so I researched the debate myself. Here’s how you can make the dishwasher come out ahead:

Old Dishwashers Bad, New Dishwashers Good
If your dishwasher is more than 10 years old, you might be better off hand-washing. But according to Energy Star’s downloadable guide (PDF), a new Energy Star-rated dishwasher, can save you an average of $40 in utility costs and 4,945 gallons of water a year over doing dishes by hand.

Run Only Full Loads
Your dishwasher uses the same amount of water and energy whether it’s full or not, so maximize your resources.

Scrape before You Load
We run our dishwasher every other day. To avoid crusted-on food that requires (ugh!) rewashing, we wipe them rather than rinsing, which wastes water.

Skip the Heated Dry Cycle
The dishwasher water is hot enough to evaporate quickly—about 15 minutes in our house—and you’ll save on electricity usage and costs, too.

Use Eco-Friendly Detergent
Seventh Generation and Trader Joe’s, among others, offer automatic dishwasher detergent free of phosphates that can cause algae blooms in lakes that can suffocate acquatic plants and animals; free of chlorine bleach, which creates dangerous toxins that are linked to (scary!) cancer, birth defects, and developmental and reproductive disorders; and free of dyes and artificial fragrances that can irritate children and sensitive adults. While they might not save you energy, you’ll get bonus eco points for choosing them.