Kitchen Cabinet

Category: Sustainability

  • Minneapolis-St. Paul Atlas of Ethical Eating

    Minneapolis-St. Paul Atlas of Ethical Eating

    —

    by

    jlencion

    Looking for a good place for dinner but are worried that eating out may compromise your ethics? Worry no more. The Heavy Table (a Twin Cities-based magazine telling the stories of food and drink in the Upper Midwest), Danny Schwartzman of Common Roots, veterinarian Will Winter of Thousand Hills Cattle company, and Jane Rosemarin from Slow Food Minnesota…

  • Low carbon choices at the table

    —

    by

    heldke

    Here’s some handy information from the folks at the University of California Davis: Science for Stewardship and Human Wellbeing Food and Global Warming: The “Hotspots” What the research tell us… Highest energy and greenhouse gas emissions are associated with: Livestock-related methane and nitrous oxide emissions Synthetic nitrogen fertilizers Heated greenhouse production Air freight Post-retail, consumer…

  • It’s not just miles that count.

    —

    by

    heldke

    Wouldn’t it be nice if all our food were locally grown? Wouldn’t the world be a better place? Well, not necessarily. As a study at the University of Wales showed, the energy used in transporting food to market represents just a tiny fraction of the energy used to grow food. Conventionally raised foods (i.e. raised…

  • Sweden: on the forefront of “climate-friendly food”

    —

    by

    heldke

    Swedish authorities develop guidelines on climate-friendly food choices June 18, 2009 From Swedish News on Climate Change: Swedish authorities are the first in Europe to develop guidelines on climate-friendly food choices. The Swedish National Food administration has been working with the Swedish Environmental Protection Agency to produce food recommendations that include information on the impact…

  • GustieWare Update

    —

    by

    Gustease

    The following message is an excerpt from a curious party Re: “How did the GustieWare Program go?”: Initially, the 2007-08 disposable use numbers were higher – don’t know why or who had bad data. Anyway, after we implemented the GustieWare program (2008-09), our disposable container use dropped 46% from 119,800 to 64,800. 55,000 fewer cardboard…

  • Gustieware: it’s famous!

    —

    by

    heldke

    An article in College Planning and Management discusses the Gustieware program as an example of “environmentally conscious changes on campus.” Now, if only we could implant those homing devices in the things….

  • Consider the Bag!!

    —

    by

    Gustease

    A short movie from our friends at Free Range Studios.

  • GustieWare Facts

    —

    by

    jlencion

    As we approach the end of the academic year, I thought it might be good to get some facts up about GustieWare–our reusable take out containers. Gustavus serves about 5,500 meals per day in our MarketPlace with roughly 25% of them in the form of take out. Disposable take out box (corrugated cardboard) consumption at…

  • Sustainability Myths

    —

    by

    cjgroh

    Good article on Sustainability Myths: http://www.sciam.com/article.cfm?id=top-10-myths-about-sustainability

  • Big Hill Student Farm Begins Composting Today!

    —

    by

    Gustease

    The Big Hill Student Farm members will begin collecting produce waste from the Dining Service Kitchen today to begin the process of establishing a compost pile for their garden. Student volunteers will pick up four, 5 gallon pails of vegetable and fruit scraps daily to get the compost started. The Dining Service has committed to…