By John Ivanko •
June 25, 2008
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It’s not just any number: 350.
Returning to 350 parts per million of carbon dioxide in our Earth’s atmosphere is the level that most of the world’s scientific community agrees as the safe upper limit for carbon dioxide in our atmosphere. When industrial revolution began, it was 275 parts per million. Today, we’re far above that at 385 parts per million and continuing to rise at an accelerating pace, often contributing to the extreme weather, shrinking glaciers and numerous other effects of climate change familiar to more and more of us.
View this stunning 350.org video animation on YouTube, created by the innovative Free Range Studios, designed to reach out to the world to foster the coming together of global community to address this challenge — and hold our political leaders accountable to provide the policies that encourage the changes we must all make as citizens and green business owners.
For most ecopreneurs, addressing climate change is at the core of our triple bottom line approach to operating our green business, putting into practice ways to mitigate climate change, be it in how we use or over-produce energy from renewable energy sources like the wind and sun, serve up organic or pasture-raised cuisine from a sustainable food system, focus on a more bio-regional or local economy, and cultivate relationships with their conserving customers. Many paddle a kayak with a community of like-minded ecopreneurs, rather than try staying afloat on the Titanic dependent on increasingly expensive fossil fuels while trying to dodge melting glaciers.
By Carla Wise •
May 15, 2008
I know this might sound pompous (my daughter’s favorite word these days), but I have some free advice about eating. You don’t have to be a rocket scientist or a brain surgeon to eat in a more healthful, environmentally friendly, sustainable way. You don’t have to be an amazing cook, or use a carbon calculator for every meal. All you have to do is think about what you are eating.
I am irritated by the debate, by well-meaning food folks, about whether eating local food is really a good way to reduce the impact of your food choices on carbon emissions. This debate suggests a phony choice - if food miles matter, then nothing else does. Nothing could be further from the truth.
“Food miles” are a measure of the distance food travels from farm to plate. As far as I know, this concept caught fire after a 2003 study came out from the Leopold Center for Sustainable Agriculture comparing food miles traveled by local produce in Iowa and conventional produce within the U.S. The study found that the non-local produce had traveled an average of 1500 miles,
By Lisa Kivirist •
March 12, 2008
Despite the fact that our Wisconsin farmstead, Inn Serendipity, remains covered with that nameless white stuff, my heart sits outside in the garden, ready for spring. Since curing my spring fever won’t come from planting pea pods anytime soon, I’ve learned to channel this vernal quest for change by revisiting old ideas with fresh perspectives.
March begs for a dash of newness and, in the spirit of greening our lives and recycling, there’s no better food for fodder (literally) than revisiting the things we see everyday, probing for a nugget of inspiration. From dusting off old cookbooks (I’m amazed at how I can always rekindle an old favorite I haven’t made in a while from our B&B cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity) to foraging to the back of the pantry and finding that jar of grape leaves in brine (foodie impulse buy?), there’s a good shot of ideas nearby.
