October 2008 www.lc.edu/green GREEN LIVING GUIDE Green Living Guide Lewis and Clark Community College’s school color may be a vibrant blue, but a concern for the environment has the College thinking green. Lewis and Clark is currently developing a number of green initiatives and sustainability solutions for both the campus and the community. Institute for Environmental Sustainability Sustainable Farms plained the Commu- pointment only, is Tour nity Supported Agri- located in Room B23 culture (CSA) model in Haskell Hall. Reg- A group of faculty, and discussed the en- ister now for the Nov staff, and students ergy savings of 8 Composting and celebrated the grand “eating local” in addi- Leaf Management opening of the tion to the health course by calling the Institute for Environ- benefits of eating Enrollment Center. mental Sustainability Inside this Issue: chemical-free, fresh $50 registration fee with a Sustainable produce. “R” Pizza includes your own Farms Tour on Sep- Sustainability 1 Farm provided or- Presto Compost Bin. Institute tember 30. Partici- ganic pizza for lunch Eat Sustainably 2 pants boarded a bio- made almost entirely diesel bus for trips to Greening Your 2 from ingredients har- Halloween three local farms: vested from their Three Rivers Commu- Get Involved 3 own farm. nity Farm (Elsah), “R” Upcoming Events 4 Pizza Farm (Dow), New Institute and the Community The Institute for En- Green Campus 4 Supported Garden at Highlight vironmental Sustain- La Vista. Farmers ability, open by ap- from each farm ex- Page 2 GREEN LIVING GUIDE www.lc.edu/green Eating Sustainably By Wayne Politsch way between tomatoes in The L&C Institute of the field and pasta sauce Sustainability recently Home-grown sweet corn, on our plates are sponsored a visit to three tomatoes and green beans pesticides, processing, nearby Community are some of the simple packaging and several Supported Agriculture pleasures in life. Visiting a thousand miles of (CSA) farms. A family can farmer’s market on transportation. The “buy a share” of the Saturday morning or “carbon footprint” of a season’s harvest and enjoy stopping by a roadside typical meal has been week by week locally stand with Calhoun County magnified. grown food. Eating foods apples is a great way to that travel fewer miles buy vegetables and fruit Food choices have from the field to the and engage in meaningful consequences. Do our dinner table not only im- conversation with growers. choices make us healthier, prove taste and nutrition happier or heavier? Do our Eating locally produced, in but minimizes expensive food dollars contribute to season food is good, for fossil fuels and chemical a more just local and the grower, the consumer additives. Making smart global economy or and the earth. food choices, such as concentrate profits for joining a CSA, are However, the distance agri-business? Will our important for our health, between grower and delicious meals safeguard the local economy, and the consumer is widening. Our earth’s regenerative quality of the natural nutritional choices are capacities or plunder its environment. Celebrate being shaped by agri- oceans, rivers, and fertile the flavors of the season’s businesses that produce fields? The stakes are high. local harvest…take a bite food for profit, not for Many questions remain from a Calhoun County people. Standing in the unanswered. apple. Interested in joining a Community Supported Agriculture Farm? Applications are now being accepted for the 2009 growing season. For more information: Email the Community Supported Garden at La Vista in Godfrey at email@example.com Email Three Rivers Community Farm in Elsah at firstname.lastname@example.org GREEN LIVING GUIDE www.lc.edu/green Page 3 Greening Your Halloween Reduce Your 3. Make your own 7. If you decorate with Impact costume using recycled strings of lights or other materials, clothes or lighted objects, don't leave Each year Halloween items you already have them plugged in all night produces a frightening around the house. long. Consider putting about of disposable plastic these items on an appli- costumes, candy wrap- 4. Donate old Hallow- ance timer that will save pers, and decorations that een costumes to charities electricity by controlling ultimately end up taking or friends for reuse. the amount of time they're up precious space in our on. landfills. Use these ten 5. If you're a parent, tips to reduce your impact accompany your children 8. Use email instead of this year: on foot or by bicycle for paper invitations to invite trick-or-treating. If a car guests to your Halloween 1. Purchase treats to must be used, consider party pass out that have the carpooling with friends or least amount of packag- family. 9. Buy pumpkins, apples ing. Excess packaging and other seasonal items equals more waste. 6. Use rechargeable from a local farmer's 2. Use cloth bags for batteries in the flashlight market collecting treats and reuse you carry with you for them afterwards for shop- trick-or-treating. (A light 10. Sign up for the ping bags. Or, collect your makes you more visible Composting Workshop on treats in a reusable to people driving cars at November 8 to learn how bucket. night.) to compost your pumpkins instead of throwing them away! Get Involved! Students, looking for Contact Vera Bojic Students will get the ways to get for more info by opportunity to initiate involved? Join emailing and realize various E.C.O. email@example.com or campus greening (Environmentally calling 468-4870. projects during the semester. Conscious Operations) Club! Jessica Pascoe, Director of Environmental Sustainability Upcoming Events Lewis and Clark Community College, HK 130 Nov 8: „Composting and Leaf Phone: 618-468-4811 Fax: 618-468-7211 Management‟ Workshop E-mail: firstname.lastname@example.org Nov 14: America Recycles Day Dec 2: „Saving Green While Going Green‟ Workshop “Green” Term of the Month: Carbon Footprint A measure of the impact human activities have on the environment in terms of the amount of greenhouse gases produced, measured in units of carbon dioxide. Green Campus Highlight Food Services TaterWare ™, a line stirrers (instead of of biodegradable plastic), and recycled Each year, 40 billion utensils made from napkins. He is also polystyrene utensils potatoes. researching compost are thrown into machines for campus. landfills in the US You will also notice alone. Thanks to that Food Services is Environmentally Food Services phasing out its use of friendly products cost Manager Jeff Styrofoam by at least twice as Venardos, L&C is now replacing cups and much as their petro- “part of the solution, to-go containers with leum based counter- Try out the new line not the pollution”™. recycled paper parts. This factor of products during In addition to using products. combined with rising lunch and make sure real flatware at food prices, makes Jeff says his next to thank Jeff and his catering events “going green” a tricky steps include switch- staff for all their great (instead of plastic), business for the food ing to wood coffee work! Jeff started using industry.