by jboullion | Jan 19, 2009 | Uncategorized
The connection between gardening and energy might seem weak at first glance, but growing your own food can cut the energy needed for food production and transportation, especially if the food comes from far away.
From a news brief in the Onalaska-Holmen Life-Courier:
Get Sustainable Trempealeau County will present “Starting From Seed: Everything You Need to Know to Begin Your Spring Garden Now” on Thursday, Jan. 29, at 7 p.m. at the Trempealeau Village Hall, 24455 Third St.
“Starting From Seed” is the first Talking Sustainability Forum of 2009, with several more to come. The program will feature area gardener Mary Graziano, who will demonstrate simple ways to start this year’s vegetables and other plants indoors.
The workshop will cover everything people need to know for starting their own garden seeds including:
+ Equipment and lighting;
+ Correct soil conditions;
+ Temperature;
+ Types of seeds (including heirloom varieties);
+ Caring for seedlings;
+ Other resources for finding seeds and equipment.
Graziano has been gardening for more than 30 years and has been starting her own plants for 15. She has a solar-heated, all-season greenhouse where she starts plants for her garden and to sell locally.
In the past five years, Graziano has begun growing heirloom varieties and also has grown native prairie plants and grasses.
by jboullion | Jan 12, 2009 | Uncategorized
From a letter to the editor by Marty Anderson in the Marshfield News Herald:
In my capacity as chairman of the Sustainable Marshfield Committee, I’ve had the opportunity to present throughout central Wisconsin about sustainability principles. In each presentation, I begin by defining what sustainability is, because the word is often overused and not well defined when it is used.
Put simply, sustainability is defined as living and working in ways that do not jeopardize our current and future social, environmental and economic resources. In other words, we can’t take away from the ability of future generations to have a standard of living similar or better than our own conditions today.
In February 2007, the city of Marshfield approved a resolution to become one of the first sustainable communities in the state. In doing so, we also adopted the sustainability framework called The Natural Step, originally founded in Sweden by Dr. Karl Henrik Robèrt in 1989. The Natural Step is made up of four basic principles:
• Reduce dependence upon fossil fuels and extracted underground metals and minerals.
• Reduce dependence on chemicals and other manufactured substances that can accumulate in nature.
• Reduce dependence on activities that harm life-sustaining ecosystems.
• Meet the hierarchy of present and future human needs fairly and efficiently.
These principles are purposely general in their scope. Dr. Robèrt was trying to create a vision for a sustainable definition that everyone can agree with and support. In addition, it gives those working on implementing sustainability a litmus test to determine if what they are doing is moving their community towards sustainability.
Anderson, a former alderman and the current chairman of the Sustainable Marshfield Committee, be reached by e-mail at mande047@solarus.net.
by jboullion | Jan 7, 2009 | Uncategorized
From a media release issued by Northland College and posted on BusinessNorth.com:
ASHLAND, Wis. – Northland College is taking another step to reduce its environmental impact by no longer offering trays in its cafeteria.
In the fall semester, the College began Tray-less Tuesdays, an initiative that saved 138 gallons of water each Tuesday by not offering trays to students. Now, Northland is extending the policy for the other six days of the week.
“We estimate we ran 828 fewer trays through the dish machine on Tuesdays” said Jeff Spangenberg, the director of food service at Northland. Because a tray takes twice as much space in the dishwashing machines as a plate, eliminating them is a simple but effective way to reduce the environmental impact of food service.
In addition to saving water, energy, dish soap and time, the policy also will cut down on food waste. By only using a plate, and going back to the buffet for seconds if necessary, students are less likely to over-estimate their appetites and take food they won’t eat. When Viterbo University went tray-less in 2007, they eliminated nearly three tons of food waste in two semesters. While Northland has fewer mouths to feed, the results are still expected to be significant.
by jboullion | Dec 31, 2008 | Uncategorized
From a Business Journal interview with Ann Beier, Milwaukee’s director of environmental sustainability, conducted by Pete Millard:
1. Since your appointment just over two years ago, what’s been your most satisfying achievement?
“The most satisfying achievement has been the overall success of Mayor Barrett’s sustainability initiatives. I am also pleased with Milwaukee’s reputation as a ‘green’ city. Each year, Sustain Lane, a nonprofit group that provides information on sustainability practices for individuals, businesses and governments, ranks the 50 largest U.S. cities for their sustainability programs. In 2008, Milwaukee was ranked 12th. This a move up from 16th in the prior ranking. This is an important recognition and shows how well we are doing among much larger cities.
We’ve also been named by the U.S. Department of Energy as one of only 24 Solar American Cities, and we are working with the department to reduce barriers to installation of solar technology in Milwaukee.”
2. What are some specific examples illustrating how Milwaukee is more energy efficient today than two years ago?
“The mayor has directed city departments to reduce energy use by 15 percent over the period 2005-2012. By reducing our energy use, we are also reducing our carbon foot print and saving taxpayer dollars.
“We have focused on making our buildings more efficient. We’ve worked with Focus on Energy, the state’s energy efficiency program, to conduct audits of our highest energy-using buildings. We’ve implemented efficiency projects as a result of the audit findings. For the municipal building complex (City Hall, the municipal building and 809 Broadway building), we saved $35,000 in the first year and reduced energy use by 9 percent.
We are also converting stoplights to more efficient LED lights, reducing energy use for stoplights by about 50 percent annually. Another part of our strategy is to convert to cleaner fuels. We now fuel our diesel fleet with B-20 biodiesel fuel. We’ve also installed renewable energy in several facilities.”
by jboullion | Dec 30, 2008 | Uncategorized
From the Web site of Sustainable La Crosse:
Sustainable businesses offer products and services that fulfill society’s needs while contributing to the well-being of all earth’s inhabitants. Sustainable businesses operate across all business sectors: energy efficiency and renewable energy generation, water and wastewater treatment, resource-efficient industrial processes, advanced materials, transportation and agriculture. They create products and services that compete on price and performance while significantly reducing humankind’s impact on the environment. . . .
Local Businesses with sustainable efforts:
Gundersen Lutheran
City Brewery
Trane
Honda Motorwërks
River Architects
INOV8
Xetex
Michael’s Engineering
Xcel Energy
Dairyland Power Cooperative
