Tag: organic

5 ways to make your Thanksgiving more sustainable

5 ways to make thanksgiving more sustainable

We’re all excited for the upcoming holiday, but let’s also be conscious of our environmental impact. According to the USDA, Americans will throw away more that 200 million pounds of edible turkey meat this Thanksgiving holiday. Here are a few ways to prevent the wasteful and tragic aftermath of Thanksgiving.

  1. Eat local and/or organic. Many Thanksgiving foods like squash, potatoes, and apples are seasonal in the U.S. during the fall and can be purchased from a local farm. Local farms reduce the miles that the food has to travel to get to your kitchen, reducing carbon dioxide emissions. Some local farms are certified organic, but you should ask the farm if they have organic practices. You can also purchase organic produce from a grocery store. Organic produce protects farm workers from harmful chemicals and is safer for humans. Most importantly though, local and organic food tastes better!
  2. Don’t waste food! Americans waste 40% of all food produced in the United States according to the NRDC. You could give out leftovers to guests, eat it as breakfast, or even compost and transform food waste to benefit your garden. “Begin with the Bin” has a great resource for composting leftover food.
  3. Use reusable plates, silverware, glasses, and napkins. This is better for the environment, and no one likes cutting turkey with a plastic knife and having gravy soak through paper plates.
  4. Eat less meat. The meat industry is the largest source of methane gas, which is a major contributor to climate change. You don’t have to be a vegetarian, but try having less meat on the plate and filling the rest of it with healthy sides like squash and green beans! You could also consider purchasing a smaller turkey.
  5. Drink tap water. Americans spend $18 billion on bottled water, which creates mountains of plastic that will stay on this earth for a long time. If you are concerned about the water quality, investing in a filter for your tap water is a wiser alternative.

Sustainability Intern, Stonyfield (Londonderry, NH)

Are you seeking an internship in sustainability that will provide you with broad exposure to a corporate sustainability platform? Are you interested in working at a fast-moving, entrepreneurial CPG company that is part of a global leader in their category? Are you passionate about saving the world? Stonyfield has an exciting opportunity in Londonderry, NH for a dynamic individual to gain experience as a Sustainability Intern. As an intern, you will have the opportunity to demonstrate and expand your leadership skills, work on important real-world challenges, and collaborate with some of the best in the business.  During the summer, you will make a contribution and help Stonyfield demonstrate that doing good can be good for business.

Apply Online

Jan 23: ALLLocal Dinner (Lexington, MA)

Start the New Year off right by eating and living well with a delicious, and meaningful ALLocal Dinner from nourish restaurant in Lexington.

Share in their commitment to health and whole foods by enjoying a mouthwatering, and sumptuously sustainable meal– sourced 100% locally, right down to the salt. As you dine, network with foodies and locavores as we engage in “A Conversation about Localizing Food,” hosted by the SBN. Our inspiring speakers include nourish’s Karen Masterson and JD Kemp, founder of Crop Circle Kitchen and Organic Renaissance/Food Ex.

Location: nourish, 1727 Massachusetts Avenue, Lexington, MA

Website:           http://nourishlexington.com/

Date: Monday, January 23, 2012

Time: 6:00-7:00 Networking & Cocktail Reception, 7:00-8:30 Dinner

Menu: A three-course meal with the option of local meatloaf, local seafood or vegan

local tempeh entree. Beverage and gratuity not included.

Guests: Join in the conversation with featured guests:

  • Laury Hammel – founder and executive director of Sustainable Business Network of Greater Boston
  • JD Kemp – owner and founder of FoodEx and Crop Circle Kitchen
  • Karen Masterson – founder and owner of nourish which is dedicated to responsibly sourced, reasonably priced food
  • Fan Watkinson – program director of Boston Local Food Program
  • Nicola Williams – president and owner of The Williams Agency, producer of Boston Local Food Festival

Price: $45 for food and food gratuity (beverage and beverage gratuity separate)

Transportation: There is a large metered parking lot located behind the restaurant. MBTA bus routes #62 and #76, serving Alewife Station, stop nearby.

Funds Benefit: Boston Local Food Program

Registration: These events sell out quickly! Register now by clicking here!

Tufts Farmers Market!

From now until October 12, Tufts will hold its own farmers market from 11:30 – 1:30 every Wednesday outside of the Campus Center.

Find some fresh locally-grown produce from Tufts’ Friedman School of Nutrition’s New Entry Sustainable Farming Project, as well as artisan breads, pastries and baked goods.

  • JumboCash accepted!