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About

primarily concerned with the conservation of resources, not simply the rearrangement of them.

other interests: corporate sustainability initiatives (and their realizations), popular accessibility of green technology, fighting poverty & social injustice with sustainability.

green feasts

inhabitat
gas 2.0
ecofriend
cleantechnica
freerice
eat local challenge
ecoscraps
best green blogs
local harvest
sustainable table
urbanworkbench
jetson green
green.my.wallet
ecorenovator
green living toolbox
architecture for humanity

latest comments

Brighter Planet's 350 Challenge
28 June 11
nprfreshair: How Industrial Farming Destroyed the Tasty Tomato …and why we’re partially responsible, says Barry Estabrook: “It’s the price we pay for insisting we have food out of season and not local. We foodies and people in the sustainable food movement chant these mantras ‘local, seasonable, organic, fair-trade, sustainable’ and they almost become meaningless because they’re said so often and you see them in so many places. If you strip all those away, they do mean something, and what they mean is that you end up with something like a Florida tomato in the winter — which is tasteless.”

nprfreshair:

How Industrial Farming Destroyed the Tasty Tomato

…and why we’re partially responsible, says Barry Estabrook: “It’s the price we pay for insisting we have food out of season and not local. We foodies and people in the sustainable food movement chant these mantras ‘local, seasonable, organic, fair-trade, sustainable’ and they almost become meaningless because they’re said so often and you see them in so many places. If you strip all those away, they do mean something, and what they mean is that you end up with something like a Florida tomato in the winter — which is tasteless.”

Reblogged: nprfreshair

15 March 09
urbangreens: The Vancouver Compost Demonstration Garden teaches Vancouver residents how they can ‘go green’ at home. Composting is part of a larger City strategy named ‘Grow Natural’, which shows the public how to “save time, money and the environment by using natural yard care techniques.” via City Farmer News

urbangreens:

The Vancouver Compost Demonstration Garden teaches Vancouver residents how they can ‘go green’ at home. Composting is part of a larger City strategy named ‘Grow Natural’, which shows the public how to “save time, money and the environment by using natural yard care techniques.”

via City Farmer News

Reblogged: urbangreens

20 February 09
urbangreens: British Waterways to grow more food alongside canals » City Farmer News The UK seems to be at the forefront of urban agriculture development. not that the uk has a real problem with precipitation, but it would be cool if these plants were watered by the river in which they were grown. this is a great idea, too, because the barges could be moved up & down the waterway to meet up with river-side festivals & farmer’s markets.

urbangreens:

British Waterways to grow more food alongside canals » City Farmer News

The UK seems to be at the forefront of urban agriculture development.

not that the uk has a real problem with precipitation, but it would be cool if these plants were watered by the river in which they were grown.

this is a great idea, too, because the barges could be moved up & down the waterway to meet up with river-side festivals & farmer’s markets.

Reblogged: urbangreens

17 February 09
“One great example [of restaurant supported agriculture] is Chef David Swanson who owns Milwaukee’s Braise Culinary School. Swanson started Braise RSA to help connect local growers in Wisconsin to restaurants around the state. Restaurants buy a share in the RSA and Swanson distributes—all of which frees up farmers to grow food. As is the case with supported agriculture, growers get some of the money before the harvest season which means they can afford more easily their upfront costs. As it turns out, this often allows farmers to give restaurants deals because they have money upfront and because they have an invested buyer who’s committed to them. The RSA also has a system where if one farmer’s crops are suffering, they can track down another farmer with the same crop to provide service to the restaurant.” (via Envirovore: Eat Your Greens! - Restaurant Supported Ag Catching On)

“One great example [of restaurant supported agriculture] is Chef David Swanson who owns Milwaukee’s Braise Culinary School. Swanson started Braise RSA to help connect local growers in Wisconsin to restaurants around the state. Restaurants buy a share in the RSA and Swanson distributes—all of which frees up farmers to grow food.

As is the case with supported agriculture, growers get some of the money before the harvest season which means they can afford more easily their upfront costs. As it turns out, this often allows farmers to give restaurants deals because they have money upfront and because they have an invested buyer who’s committed to them.

The RSA also has a system where if one farmer’s crops are suffering, they can track down another farmer with the same crop to provide service to the restaurant.” (via Envirovore: Eat Your Greens! - Restaurant Supported Ag Catching On)

5 January 09
“ Sustainable farms provide the fundamental human need of food, and they provide for it in a way that is healthy for the land and people—it’s free of harmful chemicals, builds up the soil where it is eroding, and provides habitat and beauty on the landscape. If the dominant economy does not reward farmers who work in these ways, then the economy is not aligned with right action.
—

For sustainable farming, persistence is more important than profit

the above being true, i don’t consider sustainability to be at odds with profitability (which ought to be considered more broadly to include more than money). by definition, efficiency enhances earnings & improves business systems.

Themed by Hunson. Originally by Josh