By Deb Hiett •
April 9, 2008
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For those of us who hate the thought of slathering on dangerous chemicals like DEET just to enjoy a summer picnic without mosquito bites, there is good news!
Bug Bam has created these fantastic wristbands that resemble “cause” bracelets and are amazingly effective in repelling mosquitoes. All-natural (made with plant oils), DEET-free, and 100% recyclable, these wristbands are waterproof, sweat-proof, and last up to 100 hours.
You can even put them on the chair legs as you sit down to enjoy your outdoor barbeque feast. They have a citron-y fragrance, but you don’t smell like you’ve been dipped in citronella wax. For just a few bucks, Bug Bam can help you can stay safe, stylin’, and most importantly, unbitten.
The southern portions of Scandinavia can no longer rely on the climate to provide temperatures cold enough for outdoor ice skating rinks. Instead, plastic rinks made of a thin layer of polyethylene coated with propylene glycol are being used to reduce carbon emissions and lessen upkeep costs. The rinks are 100% recyclable.
Image and story source: Treehugger
By Gavin Hudson •
February 19, 2008
My “I’m a Californian, so what could I learn about recycling from Korea?” attitude was shattered on my first day in Seoul. It happened innocently enough. I just dipped into a corner store and was drop-jawed at what I found out: every food store in Korea has customer recycling and compost bins.
In fact, homes and businesses all over Korea recycle and compost as a general rule. More than 40% of solid waste is recycled and about 55% of food waste is composted as fertilizer and feed. Still, the recycling laws behind these successes are only part of the puzzle. Koreans, it seems, don’t fully appreciate their country’s recycling system; and it’s hurting recycling efforts.
Many believe that recycling and compost is either burned, buried, or dumped at sea. In fact, this is a common skepticism the world over that’s preventing better recycling. Despite growing up watching Mr. Rogers on TV visiting and explaining recycling plants (come on… we all think Mr. Rogers is cool, right?), too many people secretly suspect that their separated recycling and waste all gets burned or buried together in the end.
By Paul Smith •
January 31, 2008
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!
By Gavin Hudson •
October 23, 2007
Makena Brown, grade 8, has a plan to help keep the planet healthy and make money, too. Makena collects all of her family’s recyclables and stores them in the back yard. About once a month, she and her family load up the car with the many bags of bottles and cans and take them to the local recycling center. Because it’s her project, Makena gets to keep the money paid by the recycling center
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