By Jennifer Lance •
April 10, 2008
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From the time my daughter started kindergarten, I have always sent cloth napkins in her lunch. She has been very responsible about returning them home, and if I should forget one day, it is one of the first things she tells me when I pick her up from school. She knows that cloth napkins are better for the earth, but I think they also remind her a little bit of home during her meal at school.
While reading Green Mom Finds, I discovered Fabkins and knew my daughter would love to have her own special set of cloth napkins. Fabkins are cloth napkins especially designed for children, complete with a place on the tag for a child’s name. According to Fabkins, cloth napkins are great for kids because they:
- Make mealtime more fun
- Reduce paper waste
- Encourage good table manners
- Teach environmental awareness
By Sharon Troy •
February 22, 2008
Tuna has been quite the newsworthy fish lately, popping up in all kinds of reports. The New York Times ran an article last month on dangerous levels of mercury in tuna used in sushi. A recent post on Sustainablog takes a look at the safety of canned tuna as well.
If you’re concerned about health risks (or have given up fish for other reasons), but can’t get enough of that lunchtime staple, here’s a simple recipe for an alternative to traditional tuna salad:
1 Can of chickpeas (Bonus points if you can soak them yourself. Find instructions here.)
2 Heaping tablespoons of mayonnaise, or alternative (My favorite is eggless Vegenaise.)
1 Tablespoon flax seed oil
1 Medium carrot, shredded
1/3 Cup chopped celery
4-5 Sprigs of dill, chopped
Salt and pepper to taste
By Leslie Valentine •
February 22, 2008
Today’s guest blogger is Environmental Defense scientist Tim Fitzgerald.
Last month’s New York Times report on high mercury levels in tuna sushi was certainly cause for concern for serious sushi lovers. (See my previous post Plenty of Safe, Eco-Friendly Fish in the Sea.)
The report might have also made many parents uneasy about the ubiquitous tuna sandwich in their kids’ lunch boxes. Many of us rely on canned tuna for a wholesome, high-protein meal. Once considered a “nuisance food” or “pauper’s food,” today almost half of all American households serve canned tuna monthly. Only shrimp surpasses canned tuna as Americans’ favorite seafood. But does this beloved fish in a can deliver a helping of toxic mercury, too?
This recipe is perfect for anytime, but it makes a perfect accompaniment to a traditional English tea. Makes 5 whole sandwiches, 10 halves, or 20 quarters
Ingredients
1-1/2 pounds tofu, extra firm or super firm*
1/2 cup eggless mayonnaise (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave)
2 red bell peppers, finely chopped
4 scallions (white and green parts), finely chopped
2 carrots, finely chopped
3 stalks celery,
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By Chris Baskind •
August 16, 2007
Editor’s note: Interested in being as green at work as you are at home? Lighter Footstep’s Chris Baskind provides some great tips for practicing environmental stewardship in the office. This post was originally published earlier today (August 16, 2007).
In business, going green is more than a marketing slogan: it’s the new way of doing things. It’s an edge — a method by which you can improve your company’s bottom line
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During our school's waste audit, lunch waste was a large percentage of what was thrown out daily. All of those individually wrapped chips, cookies, pre-packaged cracker and cheese combos, and juice boxes add up, as do the plastic and paper sacks they are packed in. In fact, it has been estimated that the average school-aged child packing a lunch generates 67 pounds of waste per school year. Fortunately, parents
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