Green Options

Tranter Graphics is now offering a solid disposable corn plastic cup designed for hot liquids in 10oz, 12oz and 16oz models. I encourage all ecopreneurists using disposable cups to take a look at these items.

Some time in the sparkling green future, the global food giant Archer Daniels Midland might have a hand in developing the world’s first compostable car.  And we might have to thank the Belgians for that, too.  Sounds far-fetched, right?  Not when you throw in the U.S. military and a small Massachusetts  company that specializes in bioplastics.

verterra leaf based compostable bowlsI just had a bowl of cereal, in a palm leaf. No I’m not on a tropical island. Nor am I on a eco commune. I’m here in snowy Grass Valley, trying out the new line of compostable serviceware from Verterra. And I have to say I’m very impressed.

I’ve used quite a lot of eco friendly compostable/biodegradable plates, utensils, cups, etc. in my time, and these are the best I’ve come across.

There are many ways for restaurants to go green, and nearly as many for them to be certified as a green restaurant. Which way to go? What’s the most useful? Which is valid? Between the numerous regional and national options out there, it can be overwhelming.

What if there was a program that made it simple, was free, modeled after and qualifying you for LEED credits, rewarded you for progress made along the way, and had all the equipment and supplies necessary to qualify available to you through them? Such a program exists, the Certified Green Commercial Kitchen program, through the national restaurant supply company Food Service Warehouse.

Now you may say, is this just a ploy for you to buy their products? Hardly. There’s no requirement that you buy through them to get certified. Though their prices do seem good. And in fact, they have a contest running now, open to any commercial kitchen, where you could win an entire green kitchen, from the oven to the ice machine, with $1000 worth of bio based disposables in there for good measure. Entry details can be found here.

Now what of the program itself? It’s broken down into 5 areas, of which you must accrue a certain amount of points of the total available, similar to how LEED works, in order to qualify in that area. When you do, you get rewarded.

And they’re not paltry rewards, either.

Summer picnic in sustainable style . . .

I’ve posted here about Wheatware, a company that makes biodegradable plastic alternative products, including disposable flatware, but Verterra’s got the disposable plate, bowl and platter thing down!

I brought some samples of Verterra’s thoroughly sustainable and thoughtfully produced plates and bowls to my office to give them a rough test drive. I’m a salad girl and I love to use a lot of dressing and mix up all kinds of mushy stuff with my green mess, so this seemed to be a perfect way to see how these products held up.

These simple, but amazing plates are like a sustainable fantasy product - ethically sourced, fair-trade made, 100% compostable, non-toxic, bleach-free, non-leaching, made from 100% renewable plant materials, microwavable AND dishwasher safe, reusable and made by wonderful green pixies . . . okay, that last one was me getting carried away.  But wait! There’s more!

The 7th International Ecocity World Conference continues this week in San Francisco, California and if a positive aspect exists about globalization, it can be seen at this conference. A buzz exists in what feels like a combination of the World Cup (the passion), the U.N. (the international flavor) and something like Greenpeace (the Green aspect). We ran into a potpourri of organic architects, city planners, NGO leaders, and other interested in sustaining the earth as we know it.

The speakers ranged from keynote speaker Jaimie Lerner, former mayor of Curitiba Brazil co-founder of the IPPUC, Parris Glendending (Former Governor of Maryland and President of Smart Growth Leadership Institute and Janet Larsen, Director of Research for the Earth Policy Institute and advocate for Lestor Brown’s Plan B. Larsen mentioned how Plan A refers to as “business as usual” and most of us can see that that plan isn’t working. Plan B doesn’t just refer to the U.S. Countries like Algeria who depend on their oil revenue can see the oil-less future and continue to create solar and thermal alternatives to power their future. Imagine an oil country funding alt energy sources.

Welcome to part 2 of our restaurant greening guide. If you recall from last week, I wrote about Ike’s Quarter Cafe, a restaurant that has found a great balance of quality food, sustainability in their facilities, and a wonderful experience. For those of you considering greening your restaurant, or just in search of ways to make eating a less impactful experience, this week we focus on that which goes around the food. As in the utensils, cups, bowls, plates, and even the foil.

Ike’s Quarter Cafe has been in business for seven years as of this month, and in that time has had plenty of opportunities to try out the various green options available. And, lucky you, we’re going to tell you the best of breed that they’ve found!

One morning this summer, my family and I drove to a warehouse in an industrial park on the west side of Chicago to do our eco-duty. We were finally going to buy a composting bin for our condo building. I was delighted to see we weren’t alone in that dusty parking lot. Dozens of other Chicagoans turned out to take advantage of discounted composting bins and rain barrels on offer from the

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With the weather warming up, folks are flocking outside and picnickers abound. But where there's a picnic there's usually overflowing garbage cans.

When taking your picnic to the park or the beach try to reduce the amount of waste you leave there.