The Green Life

Daily Roundup: July 9, 2009

Tap, Mate: Residents of Bundanoon, Australia, voted to ban the sale of bottled water. Huffington Post

Coal Countdown: The Sierra Club's Beyond Coal Campaign celebrated an important milestone--100 coal plants have been prevented or abandoned since 2001. Sierra Club and Daily Kos

Taking a Stand: Discount airlines in China and Ireland may be able to carry between 30 to 50 percent more passengers per plane by offering a standing-room option. Treehugger

Dead Zone, Hot Spot: A new study ranked the mouth of the Mississippi River top among the world's coastal "hotspots," where human activity on land threatens marine ecosystems. Science Daily

Fast Food Power: A New Jersey Burger King franchise plans to equip its drive-thru lane with a speed bump designed to capture kinetic energy. Green Tech

--Della Watson

Toward Sustainable Seafood

As a nation, we consume nearly 5 billion pounds of seafood per year. That’s about $16 billion worth of influence that consumers can hold over the seafood industry, for good or for bad.

To help seafood-lovers make a positive impact with their dollars, several organizations have sorted and distilled the sea of available information into handy references about ocean-friendly species and suppliers.

•     Supermarket Scorecard: Greenpeace recently issued its third annual seafood sustainability report card on the performance of 20 U.S. supermarket chains. Unfortunately, none of the supermarkets aced this test -- the highest scorers received only passing grades. Of the largest chains, Whole Foods and Target acheived some of the best scores, while Publix, Winn-Dixie and Trader Joe’s flunked. Greenpeace was so unsatisfied with Trader Joe’s performance that it launched a campaign and website, called Traitor Joe, to protest the company’s unsustainable seafood practices.

Green Your Health: Avoid Plastic

What’s good for our bodies is good for the planet – and what’s bad for the planet is bad for our bodies. This week we’re exploring the idea that caring for the earth must include caring for our own health.

Tip #3: Cut Out the Plastic

Many of us already know how devastating plastic can be for the planet but most aren’t aware enough that the synthetics can harm human health too. From heating food in plastic containers to reusing plastic bottles (and perhaps even using them the first time) to scientific concerns about BPA, there’s an ocean’s worth of reasons to steer clear. Instead of throwaway plastic, choose reusable glass or metal. If you do find yourself having to use plastic, at least be sure to recycle it.

Tell us: How have you cut plastics out of your life?

Green Your Health: Consider Your Diet

What’s good for our bodies is good for the planet – and what’s bad for the planet is bad for our bodies. This week we’re exploring the idea that caring for the earth must include caring for our own health.

Tip #2: Watch What You Eat

In addition to going organic, you can make other dietary changes to help your health and please the planet. Eating less meat, for example, is a huge way to heal the earth (18 percent of greenhouse gases come from industrialized livestock production), as is lessening overall caloric intake. The term “tread lightly” takes on new meaning now that there's research, written about here, here, and here, citing overeating and obesity as causes of global warming.

Tell us: How do your food choices help the environment?

Green Your Health: Opt for Organic

What’s good for our bodies is good for the planet – and what’s bad for the planet is bad for our health. This week we’re exploring the idea that caring for the earth must include minding our own wellness.

Tip #1: Choose Organic

Whether with food, cosmetics, or clothing, try to ensure that anything you put in or on your body is free of pesticides and other chemicals that pollute the planet and your innards. Choosing purer products might cost more in the short term but in the long run, you’ll be saving more than just dollars. Just look for the seal.

Tip #2: Consider Your Diet

Tip #3: Avoid Plastic

Tip #4: Mind Your Mind

Tell us: What are your favorite organic brands?

Five Tips for A Greener 4th

What for many Americans is the highlight of summer—the picnics, parades, and fireworks of the 4th of July—can be less than ideal for the planet.  Let Earth in on the celebration this year by making these simple green choices:

1. Grill intelligently:  An estimated 60 million people fire up their grills on Independence Day, spewing about 225,000 metric tons of carbon dioxide into the air. While there’s no way to grill without pollution, electric and propane grills are cleaner than charcoal. If you can’t part with the charcoal taste, choose coal made from invasive tree species or from sustainably managed forest trees. And before you sprinkle lighter fluid on the grill, consider investing in a chemical-free chimney charcoal starter instead.

2. Shrink your food’s footprint:  Buying mostly fruits and vegetables, and buying them locally, can save the energy used to transport and package processed foods. But if potato chips are a picnic must, opt for the bigger bag. Buying in bulk can save the waste involved in the production and disposal of individually wrapped snacks. 

3. Decorate with class, not cash: Instead of buying new decorations, use what you already have. White Christmas lights, flowers from your garden, or a bowl of bright-red strawberries, blueberries, and apples all look great. Save any decorations you do buy for next year.

4. Reduce picnic waste: Ask each guest to bring his or her own dishware. If reusable dishes aren’t a viable option, use compostable flatware made from corn or bamboo.

5. Nix the fireworks:  Instead of setting up your own fireworks display—which explodes a personal contribution of smoke and dangerous chemicals into the air—attend a community display. Ask your local firework coordinators to consider using biodegradable fireworks or the gunpowder-free fireworks that Disney launches using compressed air.

--Sarah F. Kessler

Please note that the Sierra Club's offices will be closed tomorrow, July 3, in honor of Independence Day. We will be back and blogging again on July 6.

Celebrate National Pollinator Week

Of the many national weeks and holidays cropping up like internet weight loss ads, most are easily passed over -- National Beanpole Week, International Dadaism Month, and National Bunsen Burner Day, for example.

Here's one that seems worth celebrating, for all of us who enjoy fruit, chocolate, coffee, or the summer buzz of honey bees at work. 

The third annual National Pollinator Week takes place from June 22 - 28. A series of events hosted by the nonprofit collaboration the Pollinator Partnership, it's designed to educate about endangered pollinators and inspire action. Speakers include National Medal of Science winner and entomologist E. O. Wilson.

Green Your Wedding: Food

Weddings inspire and delight us, but these sacred events have grown into resource-sapping affairs. If you're wondering how to pull off your dream celebration without a huge carbon footprint and an empty bank account, refer to this week's tips to help you work some ecofriendly wedding magic.

Tip #4: Serve Sustainable Cuisine

Reduce your wedding's environmental impact by serving organic food and wine. Ask your caterer about meals featuring seasonal fruits and vegetables that can be sourced from local farms. Some caterers even specialize in ecofriendly cuisine or vegan wedding cakes. Keep in mind that vegetarian dishes tend to be less expensive and more ecofriendly than meat courses.

Share your tips: What are your suggestions for serving an ecofriendly wedding meal on a budget?

Cows, Gas, and Garlic

The entrepreneurs at Neem Bioteck in Cardiff, Wales, are marketing a new weapon to combat flatulence in livestock: garlic. Methane is at least 20 times more powerful than carbon dioxide at trapping heat in the atmosphere, which means that cow burps are nothing to giggle about. Mootral, a supplement that contains garlic extract, reduces methane by limiting bacterial growth in animals' digestive systems. In two trials run by the company, methane emissions were reduced by 15 percent. The company's expectations of cutting the amount of livestock-produced gas in half may not be unfounded. The initial results of a 2007 study conducted by Welsh researchers indicated a 50 percent decrease in the amount of flatulence found in cows and sheep that were given feed containing garlic. While the outlook is generally positive for the garlic treatment, further research is needed to determine whether the supplements will taint the animals' meat or milk. We're all for reducing methane emissions, but we'd rather not douse our cereal with garlic-flavored milk.

--Della Watson

The Taste of Power: Top Ecofriendly Energy Bars

Energy bars have come a long way.  When introduced more than two decades ago, they sacrificed taste for function and were "enjoyed" almost solely by hard-core athletes and hikers. Today, thanks to a boom in competing brands, some are actually worth savoring--while others are still harder to swallow than compressed wood shavings.

To determine the best and worst, 15 Sierra Club staffers blind-tasted and scored bars from 25 companies that work to preserve the environment. Our eaters didn't sugarcoat their opinions: Some bars garnered comments like "looks and tastes like bear scat," "I'd rather have a root canal," "should not be sold to the public," "like sticking your tongue in a mousetrap," and "kitty litter." But other brands pack as much flavor as t hey do nutrients. Here are Sierra's top five in order of how they ranked.

1. LUNA
White Chocolate Macadamia
$1.39 | lunabar.com

Fans called it "simply delicious," "natural tasting," and "not too dense" and noted its "nice crunch" and "tempting" appearance. They detected vanilla, cinnamon, brown sugar, and a "sweet and salty combo," which inspired comparisons to Rice Krispies Treats and popcorn Jelly Bellies. But not everyone loved this bar. "Weird aftertaste," one complained. "A bit commercial," said another.
Luna bars, marketed to women by the makers of Clif Bars, are 70 percent organic. A portion of the company's proceeds goes toward eliminating environmental causes of breast cancer.

2. OLYMPIC GRANOLA
Almond Chocolate Trail Bar
$2.99 | olympicgranola.com

Raves included "I'd get this for a hike, no doubt," "one of the best," and "I'd eat these every day." Our panel appreciated the "hearty, well-balanced mixture of nuts, oats, seeds, and chocolate"; the "chewy," "light and airy" texture; and that it "looks like food." One naysayer commented that there's "too much going on."
Olympic Granola's corn-syrup-free bars are made of non-genetically-modified ingredients that are grown without chemical sprays.

3. ONE LUCKY DUCK
Chewy Almond Crunch Bar
$6.50 | oneluckyduck.com

Despite being chided as an ugly duckling--one taster said it looked "terrible," and another found its green seeds "off-putting"--One Lucky Duck's taste soared. The "hearty" bar is "well executed" and has "a nice collection of nuts, seeds, honey, and oats accented with raisins," with "just the right amount of moisture, chewiness, and sweetness." "This could be served as a dessert at a nice restaurant," one taster opined.
Handmade in small batches, this pricey bar is from a company that sells only raw, vegan, organic products.

4. CLIF BAR
Cool Mint Chocolate
$1.39 | clifbar.com

"The icing pulls you in and the minty flavor finishes you off," summarized one taster. The bar was called "refreshing," "chewy but not too dense," and "like a Thin Mint." "Caffeine?" someone surmised. (Yes, actually--one of the ingredients is green tea.) Though a few found it "weird" and "too potent," most were "surprised to like this one so much."
Clif Bars are 70 percent organic, and the company engages in many sustainable actions, including diverting most of its waste and using biodiesel for its fleet.

5. HONEY STINGER
Peanut Butter 'n Honey
$1.49 | honeystinger.com

This "crumbly," "simple-looking bar" was divisive. Those who gave it a thumbs-up said it "tastes almost like candy" with an "excellent flavor," "melt-in-your-mouth peanut butter," and a "nice crunch." But those who didn't like it commented on a "terrible chemical flavor." One taster wondered, "Will the chocolate base melt in the heat?"
Honey Stinger is 100 percent wind powered, and employees get time-off credit for carpooling, bicycling, or walking to work. The company recycles all paper, glass, and metal and maintains a community vegetable garden outside of its building.

Click through the jump to see how the rest placed.