Topics > Environment
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Humphry Slocombe: Scooping It Green, Simply
Maggie Feuchter | March 8, 2010

When I'm lucky enough make a trip back home to San Francisco, I try to indulge in childhood nostalgia as much as possible. Quite often that involves some sort of food. If I get my way, the family takes a trip up Russian Hill so we can get a scoop or sundae from Swensen's, which has been a Feuchter family favorite since before I was even around.

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Diminishing Fido's Footprint
Kate Bryant | November 23, 2009

I worry a lot about dog waste. At least twice a day, when I take the big guy out. How to wrap it (paper or plastic?) and where to dispose it. With a reported 20 billion pounds of dog waste entering landfills annually prepped for mummification in individual non-degradable plastic bags, what's a conscientious dog owner to do?

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Brooklyn Food Coalition
| November 17, 2009

The Brooklyn Food Coalition is a grassroots partnership of individuals and groups who strive to give an effective voice to all those who live in or serve Brooklyn and wish to achieve a just and sustainable system for tasty, healthy, and affordable food.

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Design Green Now
| November 17, 2009

Design Green Now was created to facilitate conversation, education and action amongst those interested in creating a healthy planet with clean air, pure water, and fertile earth, where humanity is happy and ecosystems thrive.

In pursuit of this Design Green Now holds panel discussions, sponsors contests, design jams and otherwise seeks to engage similarly passionate people.

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TIME'S UP!
| November 17, 2009

TIME'S UP! is a grassroots environmental group that uses educational outreach and direct action to promote a more sustainable, less toxic city. For more than 20 years, TIME'S UP! has worked to educate people about the environmental impacts of everyday decisions, from the food we buy to the means of transportation we use.

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Fund For The Public Interest
| November 17, 2009

Fund For The Public Interest is a national nonprofit organization working to increase the visibility, membership and political power of the nation’s leading environmental and progressive groups.

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The Accidental Entrepreneur, Saving San Diego One Roof at a Time
Scott Ballum | November 13, 2009

Brook Sarson claims to not be a business person. Nor a plumber, or a landscape architect, for that matter. She's just someone who cares deeply about the lack of smart water resources in San Diego county and wants to spread the word to home-owners and city officials alike. It turns out the best way to do that, however, is by founding and operating the only rainwater catchment and greywater recycling company in Southern California. It's not a role she thought she'd find herself in, but the one she's undertaken since January 2009.

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Animal, Chemical, Radical: A Case For Leather
Kate Bryant | November 9, 2009

On the argument of sustainability, I've always sided with naturally-derived, preferably organic, fibers such as cotton, silk, wool and leather. But with the evolution of so many high-tech, lower-impact human-made fabrics — many of which can be recycled limitless-ly, is it time to reconsider?

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Sea to Table, a Family's Direct Line from Sustainable Fisheries
Scott Ballum | November 3, 2009

Chefs in St. Louis like him because they can serve fresh Mahi-Mahi just 24 hours out of the water. A single-boat fisherman in the Bering Sea likes him because he now has a national market and increased revenue. FedEx likes him because they have a contract to use gel ice and time/temperature indicators to deliver perishable goods from Tobago to restaurants all over the United States. He’s also a proactive member of the newly-formed Common Spaces cooperative workspace in Brooklyn, quick with a beer run or pizza order.

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The Organic Progression, Stemming From the Counter
Scott Ballum | October 30, 2009

I first encountered Counter, the East Village organic vegetarian bar and bistro, while tracing back my food habits and options during my year of consuming conciously.  One of my favorite vendors at the Union Square Greenmarket, serving up the wraps and turnovers I'd been lunching on for months (and exclusively once the project started) pointed me towards the kitchen in which his goods were prepared—and I dropped in to follow the chain back.