Tag Archives: green

Winterize Your Home- Energy Saving Tips

Basic tips for saving money and increasing energy efficiency this winter!

Insulate your windows. Single pane windows are especially inefficient, but double pane windows can also benefit from insulation. Plastic film kits range from $10-$30, are easy to install, and effective. According to Lowe’s, window film can help retain up to 55% of your home’s heat in winter! If you are feeling ambitious, consider installing storm doors and windows!
Dodge the drafts. Do you have cold air sneaking in at the base of your door? Use a rolled bath towel placed at the base of the door to block the air. Or use an old sock or sew together some old fabric scraps and fill with sand or rice. Here are some draft stopper ideas!
Photo Credit: Frugal Homemaking

Change your furnace filter. Dirty filters restrict air flow and increase energy demand. Changing your filter once a month is recommended during the heating season, or use a permanent filter to reduce waste.
Set your water heater to 120 degrees (or lower). Water heaters are often set to 140 degrees which is likely higher than necessary. Lower the temperature to reduce your water heating costs.
Turn down your thermostat. This is one of the surest ways to save money. For every degree you lower the thermostat during heating season, you’ll save between 1 and 3 percent of your heating bill. Try 68 degrees, or lower when asleep or away from home. And dress warmer for winter, wear a sweater!

Enjoy the winter season!

Green Thanksgiving Ideas

1. Planning your holiday menu? What better place to do your Thanksgiving shopping than at the pre-Thanksgiving edition Winter Market at the Rio Grande, Saturday, November 21st? Feature local food on your table this season. Utah growers will be selling holiday staples: onions, potatoes, carrots, winter squash, pumpkin, apples and more!

2. Try Vegducken, a delicious and beautifully layered vegetarian entrée.

Here are some great additional vegetarian recipes!

3. Resist the urge to use disposable table settings. Have a dish-washing party with your guests. Many hands make work light!

4. Be creative with leftovers! Share them amongst guests. Re-purpose them into sandwiches and soups! Use re-usable containers for storage.

5. Compost and recycle. Remember plant based food scraps can go in the brown compost can!

Have a wonderful Thanksgiving.

SLCgreen director touts city’s efforts toward sustainability, meets with President Obama during Utah visit (FOX13 Story)

SLCgreen Director Vicki Bennett was recently profiled by FOX 13 News during President’s Obama’s visit to Utah. Click on the screenshot above to view the video. Here is the transcript:

SALT LAKE CITY — Vicki Bennett has been with Salt Lake City for 14 years, and she said this city in particular has been on the forefront of sustainability.

The word sustainability can mean different things to different people, but for Bennett and Salt Lake City Mayor Ralph Becker’s administration, it comes down a pretty basic concept.

She said: “How do we ensure we keep Salt Lake City the best we can, for now and for our children? We want people to want to continue to want to live here, we want a healthy environment.”

During Becker’s nearly two terms, Bennett has helped lead the mayor’s sustainability team by developing solar energy projects, reducing carbon emissions and encouraging local business owners to meet air quality and energy targets by evaluating their building’s energy use, setting energy-saving goals, and conducting energy-saving improvement projects.

“And what’s so exciting is that Salt Lake’s sustainability program, if you talk to our peers, is considered one of the top 10 in the nation, for a small city,” Bennett said.

Those efforts have also been noticed by leaders in Washington D.C.

Mayor Becker and President Barack Obama share a similar vision regarding sustainability, and it has helped them forge a strong, working relationship. Bennett said that in turn helps the effort back in Salt Lake City.

“He’s been able to get us a voice in the White House,” she said. “Because of that, we’ve been able to get funding for grants that a lot of cities aren’t even invited to apply for.”

Bennett knows there will soon be a new mayor but said she believes Salt Lake City’s advances in walkable housing, transportation, solar power and recycling are here to stay.

“We always have to be improving our environment, we always have to be ensuring we have healthy air to breathe, that we have water quality and water quantity for our residents,” she said.

Bennett was able to briefly meet President Obama Thursday night during his visit to Utah, and she said the honor gave everyone on their staff a renewed sense of determination to move forward with sustainability efforts.

Full story, including video, available at FOX13Now.com.

SLCgreen Highlights from 2014

Happy New Year! It’s been a busy year for the Salt Lake City Green team, and we look forward to an exciting 2015 with your ongoing support. Since we’re in a reflective mood, take a look at some of our highlights from 2014.

Climate Task Force

We started the year with Mayor Ralph Becker’s appointment to the White House’s Task Force on Climate Preparedness and Resilience. Both Mayor Becker and Sustainability Director Vicki Bennett attended a series of round tables throughout the year, which culminated in the presentation of recommendations to the President in Washington D.C.

Project Skyline

In May, Salt Lake City hosted EPA Administrator Gina McCarthy for a historic visit. In addition to a round table discussion with key partners, Administrator McCarthy joined Mayor Becker to kick off Project Skyline and the Mayor’s Skyline Challenge, a new initiative to curb energy waste from our city’s commercial buildings. SLCgov.com/ProjectSkyline

SmartTrips Sugar House

During the summer, we kicked off a new year of SmartTrips in the Sugar House/S-Line neighborhood. The program focused on encouraging residents to walk, bike and take public transit to reduce their vehicle trips and impact on air quality. It was a great success! Over 500 households participated, increasing their alternative transit trips by 46% during the height of the program. SmartTripsSLC.com

SLC Goes Solar

In June, we flipped the switch on Salt Lake City’s new solar farm. The farm produces 1.2 million kilowatt-hours of clean energy annually for our net zero Public Safety Building. We also celebrated two other important solar projects at the event, rooftop installations on the Public Safety Building and Plaza 349. Over 4,000 solar panels were installed on the three project sites, which will generate 1.7 million kilowatt-hours annually. SLCgreenBlog.com

Popperton Plots Community Garden

In August we celebrated the successful opening and dedication of the Popperton Plots Community Garden in the Avenues. Popperton is one of the first community gardens to open on a parcel of city-owned land, made available through an expanded Green City Growers program. Popperton was also the receipient of a Partners for Places grant to support their development. It was a wonderful harvest celebration and an important milestone! More plots are available for development: SLCgreenblog.com

Sustainable Business Leadership Award

In November, Sustainability Director Vicki Bennett was recognized by Utah Business Magazine with a Sustainable Leadership Award, and the whole SLCgreen team was there to help her celebrate! Vicki has led Salt Lake City’s award-winning Salt Lake City Green program for 13 years, spearheading initiatives to reduce carbon emissions, improve air quality and divert waste from the landfill. Congratulations, Vicki! SLCgreenblog.com

Green Your Holiday Celebrations This Season

Photo Credit: m01229 via Flickr

Despite the unusually high temperatures, holiday season is upon us. Instead of being bogged down by the “buy, buy, buy,” we’re offering suggestions to help green your holidays.

Here are tips on creating your own gifts and reducing waste.

Gifts: ‘Tis the season for spending. But you can still give amazing gifts without draining your bank account. Consider donating to a non-profit organization on behalf of a loved one, upcycle items into trendy new gifts, or make your own lotions or soaps. From “Do It Yourself” green gifts to sustainable wrapping, our Green Holiday Pinterest board has suggestions to help create a more sustainable holiday season.

Another idea, create a SoKind Registry, which allows you to ask for secondhand, gently used and handmade items, you can even request something as simple as a helping hand. SoKind has a fun tagline to keep in mind this holiday season – “More fun, less stuff!”

When you do head out to the stores, make a point of supporting local businesses. When you shop local, more of your dollars stay in the community. Local First Utah has a wonderful directory of Utah businesses on their website. Check out our list of Salt Lake City e2 businesses and consider supporting both a local AND green business!

Holiday Meals: The principles are evergreen, so check out our “recycled” Five Quick Tips for A Greener Thanksgiving blog post and our Green Thanksgiving Pinterest board to green your holiday meals.

Additionally, our Green Holiday Pinterest board has pins for minimizing the use of meat in recipes — vegetarian dishes have a lower environmental impact. And buy local! Pick up your local fresh vegetables from the Winter Farmer’s Market on December 20th, from 10 a.m. – 2 p.m.

Setting Your Table: Resist the urge to purchase single-use table settings. After their one use, they go right to the landfill where they take years to degrade (if they ever!) If you’re hosting, ask your guests to pitch in to help wash dishes. If you’re headed to a celebration away from your home, pack up some silverware, plates, and cups (or a water bottle) and bring them along. The extra ten seconds it takes to pack up your own dishes saves landfill space and energy.

Green Your Halloween (Part 2)

Here are some of our favorite tips to green your Halloween!

Costumes

Do you generally buy a brand new costume, wear it once, and stash it away in the closet for years? Do you buy seasonal costumes that are full of toxins? It’s time to save some money, revere your health, and green your Halloween experience. Instead of buying a costume, rent one. Salt Lake City has a variety of places where you can rent a costume.

For adults and kids alike, be creative and make one from finds at a second hand store! Salt Lake City has several types of stores to choose from: Savers, Uptown Cheapskate and Deseret Industries all sell gently-used clothing.

Looking for last minute inspiration? There are about a million ideas on Pinterest.

Trick-or-Treating

For those going out:

Remember to bring something reusable to carry the candy in. A cloth grocery bag works well and is easy to carry. Pillowcases or a small bucket work well too!

For those staying in:

Hand out something tasty and healthy! Fruits and veggies (e.g. apples, baby carrots, grapes) are always a good choice and require minimal (if any) packaging. Organic fruit snacks are easier on the teeth than candy and are still delicious. Have you considered packets of granola, organic juice boxes or dried fruits?

There are plenty of non-food items that can be handed out too! Stickers, crayons, toothpastes and toothbrushes, beads and bean bags are all treats. Don’t forget pencils!

Things to Avoid

Most children’s face paints are full of toxic heavy metals (e.g. lead, nickel, and chromium). Manufacturers don’t include these on the package label. Make your own food-based make-up with these DIY Recipes.
Foods that contain high amounts of corn syrup/sugar, hydrogenated oils, or artificial colors and flavors.
Purchasing new costumes.
Purchasing a container to hold Halloween treats.
Handing out cheap petroleum-based, plastic toys.

For More Information On Greening Your Halloween

Above all, have a safe, happy and green Halloween!

Urban Gardening with the Bells

Blog post by SLCgreen’s Laura Schmidt.

Thinking of starting an urban garden? Dig right in!

Recently, the “Live More with Less” conference highlighted urban gardening as a practical and meaningful way to be more connected to your food and to improve your quality of life.

Kevin and Celia Bell, urban homesteaders for over ten years, have turned their yard entirely into a garden.

Wanting to know more about the Bell’s urban homestead, they took me on a tour. Upon wandering onto their property, I was instantly captivated by the colors and the accessibility of food. The front yard has a diversity of life growing: apples, grapes, roses, currants, hazelnuts, cherry, horseradish, and service berries.

After admiring the front yard, we entered the backyard through a gate. Every inch of the backyard was covered with life! I toured their half acre plot of land in Autumn and not in the full growing season. Among the 40 beds, each 4 x 25 feet, I saw plenty of greens, reds, oranges and yellows.

“I just harvested about 600 lbs of winter squash from 450 sq ft!” said Kevin Bell.

These urban homesteaders also raise chickens and bees.

Surrounded by several urban gardens, Celia and Kevin have a community of farmers right next to them. Their farm is adjacent to B.U.G. Farms, a community garden, Wasatch Commons, a cohousing neighborhood, and two beautiful llamas.

It might be unrealistic to transform your entire yard into a garden, but we all have to start somewhere. Perhaps a good start is to grow plants in your house or apartment. Tomatoes seem to be a easy first plant. If you’re looking for something a bit more substantial, a small plot is easy to manage. Using the Arable Land Map, you can assess how much of your yard is available for gardening. With a little time and care, you can be eating the food you grew with your own hands!

If you need more inspiration before joining the Urban Gardening revolution, join us at Brewvies Cinema Pub, tonight for a viewing of Growing Cities, a film about urban farming in America, examines the role of urban farming in our culture and its power to revitalize our cities and change the way we eat. Learn more. Doors open at 6 p.m. Seating is limited. Movie starts at 7 p.m.

Leonardo After Hours Presents: Is Your Food Killing You?

Yesterday The Leonardo, in partnership with The Utah Science Technology and Research Initiative (USTAR), announced the next edition of Leonardo After Hours focusing on making healthy, better informed food choices.

Is Your Food Killing You: Navigating a Full Crop of What Food is Healthy, Toxic and Everything in Between features a dialogue between experts in various fields of nutrition, representatives from the food industry and members of our community. With so many diets, recommendations on how to eat, what we eat, how and where food is grown and nutrition fads, it’s hard to distinguish the food news from food fat. The goal of this discussion is to help us truly understand what is healthy vs. what is not.

Come prepared with your questions and comments.

Where:
The Leonardo
209 East 500 South
Salt Lake City, UT 84111

Date:
Tuesday, September 23, 2014

Time:
6:00-7:30 p.m.

Cost:
FREE!

Appetizers and drinks are available for purchase.

Partners:
The Utah Science Technology and Research initiative (USTAR) is a long-term, state-funded investment to strengthen Utah’s “knowledge economy” and generate high-paying jobs. Funded in March 2006 by the State Legislature, USTAR is based on three program areas. The first area involves funding for strategic investments at the University of Utah and Utah State University to recruit world-class researchers. The second area is to build state-of-the-art interdisciplinary facilities at these institutions for the innovation teams. The third program area involves teams that work with companies and entrepreneurs across the State to promote science, innovation, and commercialization activities. For more information, follow USTAR on Twitter.

Located in the heart of Salt Lake City at the Library Square TRAX stop, The Leonardo is a first-of-a-kind museum connecting science, technology and creativity. Here, visitors of all ages can exercise their curiosity, their creativity and experience unique, interactive exhibits and an ongoing calendar of public programs, workshops and classes. For more information about The Leonardo visit: www.theleonardo.org.

Le Croissant: Caterers with a Green Mission

Businesses around Salt Lake City are “greening” their operations with the help of our e2 program. Le Croissant Catering is one of those success stories we just had to share!

From purchasing renewable energy through the Blue Sky program, to retrofitting their workspace with high-efficiency lighting, and now exploring options for a more efficient heating and cooling system, Le Croissant has worked diligently to reduce their environmental impact. Of all the changes that this company has made, perhaps the most notable is the sustainability efforts to green their waste stream. Previously, items like food waste, disposable utensils, and basic trash materials were put into an overflowing dumpster and everything was sent to the landfill.

Through consultation with Momentum Recycling, another e2 business member, Le Croissant’s now saves 90% of waste from the landfill. They do this with separate containers for mixed stream recycling, green waste, glass, & landfill. This not only allows for Le Croissant to maximize the amount of material that gets recycled, but director Chris Sanchez says that it has made the waste pick-up area of the business much cleaner.

Of course, such a dramatic transformation of their waste stream required that the employees be educated about what can be recycled, and how to ensure that the correct material finds its way into the proper receptacles. Le Croissant accomplished this by placing clearly marked signs on various containers throughout the kitchen and office spaces so that each employee can see what goes in each container.

Changes were made in the kitchen, too. Employees have access to a large container within arm’s reach where they can put food scraps that will be transferred to the green waste containers. Sanchez says that the employees have fully embraced this new model, and appreciate that the company has made recycling a business priority.

However, as a catering business, much of their work takes place off-site, away from their array of recycling containers. They continue their efforts off-site by using their own re-usable plates and utensils whenever possible to minimize the production of waste. When this is not an option, Le Croissant features biodegradable materials made from bamboo and corn starch.

Le Croissant also works with local farmers to provide local ingredients in their food, and they make a conscientious effort to partner with other organizations that prioritize sustainability practices.

All of these efforts have proven not only important to the staff of Le Croissant, but to their clients as well. Sanchez says that many of their new clients have approached them not only for their excellent services as a catering company, but because of their strong sustainability commitment. Likewise, many of their previous clients have maintained their loyalty to the company based on these efforts.

We’d like to thank Le Croissant for their bold and diligent contribution to sustainability practices and for paving the way for a greener Salt Lake City.

Challenge Yourself to Eat Local!

Get ready to eat local! Eat Local Week returns to Utah on September 6 and runs through September 13.

Eat Local Week celebrates the regional harvest, promotes local agriculture and the preservation of Utah’s agricultural heritage, and bringing people together.

Take the Pledge

The Challenge is simple — eat as local as you can! There are three levels to choose from:

Hardcore: This level will be a challenge-eating only food grown, produced or caught within 250 miles from where you live. This means cutting out some vices that might seem difficult to most. You may have to leave behind your coffee, chocolate, olive oil, booze and fine French cheeses, and you will have to do a little more label reading and research. But finding a deeper connection with your local food resources will make it all worth the effort.

Easy-Does-It: This challenge suggests selecting three vices – maybe coffee, chocolate, and olive oil (or French cheese, Spanish cheese and Vermont cheese), whatever it is you feel you can’t live without, but isn’t produced locally. We also suggest giving yourself a break at this level. We suggest three not-totally-local meal allowances in the week. Maybe you are out with friends or have a business lunch that you can’t skip, allow yourself a little more leniency so you can remain successful.

DIY: For newbies we suggest trying to eat one entirely local meal a day, or consider trying to use one or more local ingredient in every meal you eat for the week. Find something you eat a lot, maybe milk or tomatoes or a grain like wheat and replace your usual brand with a locally made product. Even small changes in your habits can have a huge impact on the producer, environment, economy, flavor, nutrients and you.

Take the pledge now!

Update us on Facebook, Instagram and Twitter using the #eatlocalutah hashtag.

Find an Event

There are a lot of great events taking place during Eat Local Week. Here are a few highlights:

Taste Local Utah – Utah State Fair: Join Utah’s Own in celebration of more than 30 locally grown, processed and manufactured products, Sept. 4, noon to 8 p.m., in the Specialty Events Tent at the Utah State Fair.
21st Annual Tomato Sandwich Party: Help us kick-off Eat Local Week, and start you Eat Local Challenge off right at the Tomato Sandwich Party. Enjoy an afternoon at the Grateful Tomato Garden with friends and neighbors and sample our amazing heirloom tomato harvest. We will be serving unique varieties of heirloom tomatoes grown in our Youth Gardens, with pesto made from our homegrown basil, and fresh locally made bread. There will also be live music and fun activities for kids, so bring the whole family. Sept. 6, 11 a.m. to 2 p.m.
Eating Alabama @ Brewvies: In search of a simpler life, a young couple returns home to Alabama where they set out to eat the way their grandparents did – locally and seasonally. But as they navigate the agro-industrial gastronomical complex, they soon realize that nearly everything about the food system has changed since farmers once populated their family histories. A thoughtful and often funny essay on community, the South and sustainability. Sept. 8, 7 p.m.
Quickle (Quick Pickle) at the Tuesday Harvest Market. Come make a quick batch of pickles that will taste like summer in a jar! Refrigerator pickles are a fast and easy way to preserve some of the abundant harvest to enjoy in the weeks ahead. We’ll help you make your creation at our booth after you’ve chosen your ingredients from the market. Jars and supplies provided.

Explore all events during Eat Local Week.

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