Giving Thanks: Celebrate Thanksgiving by giving back to Mother Earth

The Pilgrims may have traveled quite a distance to celebrate the first Thanksgiving, but their food didn’t. They learned to source their sustenance locally, a tough task in a new world, and they celebrated with a feast that eventually turned into modern-day Thanksgiving.

Getting food today doesn’t require nearly as much work for most of us as it did for those Pilgrims in the 1600′s, but that doesn’t mean we shouldn’t think about where it’s coming from.

Dinner’s Ready
Concerned about the way animals are treated? Try celebrating this year vegetarian-style. There are so many yummy meat-free foods at Thanksgiving, you may not even miss it. But if the big feast just won’t be the same without a bird on the table, look for pasture-raised, free-range turkey. This tells you that the animal lived outside, without harmful chemicals and hormones pumped into its body. Here are some other labels, classified by the World Society for the Protection of Animals, to look for when buying food:

A GOOD Start
“Cage free” (eggs)
“Free range” (eggs, chicken, goose, duck, turkey)
“Grass fed” (dairy, beef, lamb)

The “Good Start” labels indicate a meaningful animal welfare standard, but the standard covers only one aspect of animal care, and compliance with the standard is not verified by a third party.

Even BETTER
“Free range” (beef, bison, pork, lamb)
“Pasture raised” (dairy, eggs, chicken, goose, duck, turkey, beef, bison, lamb, pork)
“USDA Organic” (dairy, eggs, chicken, goose, duck, turkey, beef, bison, lamb, pork)

The “Even Better” labels generally indicate a higher level of animal welfare because the standards are more meaningful than those for the “Good Start” labels, but the standards are either not verified by a third party or cover only a limited aspect of animal care.

The BEST Options
“Certified Humane” (dairy, eggs, chicken, turkey, beef, lamb, pork)
“American Humane Certified” (dairy, eggs, chicken, turkey, beef, lamb, pork)
“Animal Welfare Approved” (dairy, eggs, chicken, turkey, duck, goose, beef, lamb, pork, rabbit)

The “Best Options” labels cover multiple aspects of animal care, and compliance with the standards is verified by an independent third party.

To get your local store to carry products with these labels, just ask. Have your friends do the same, and the store will likely listen. You can download a request card to put in a store’s comment box or mail to its headquarters.

The Ambiance
Decorate your table not with cheesy Thanksgiving-print napkins and paper plates but with pumpkins, gourds, apples, and all the other wonderful edible treats the fall season has to offer. If the thought of doing all those dishes makes you want to scrap the holiday altogether, try Preserve Tableware, an environmentally friendly alternative to the disposable stuff. The dishes and cutlery are made from 100 percent recycled plastic and are strong enough to be reused dozens of times (or just recycled when you’re done).

Top off the look with soy candles and a few sprigs of pine, and you’ll have authentic decor that would make even those who came over on the Mayflower proud.

When It’s Over
After the meal’s done and the leftovers picked through, compost the rest. Of the waste Americans send to landfills, 24 percent of it is organic waste (i.e., kitchen scraps). Keeping that waste out of landfills saves space and reduces greenhouse gas emissions, making it a win-win however you look at it. Making your own compost is easy!

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China is Drowning in Smog: One Man May Have the Solution


Air quality in China is bad, it’s really, really bad. The air quality is so poor that residents rarely see the sun and in some cities, the dense air pollution is mistaken for snow! What is causing all of the pollution? It’s coal-burning smog. And until China can ween itself from fossil fuels and implement more sustainable energy practices, other energy solutions are desperately needed. One designer named Daan Roosegaarde may have an ingenius solution.

Roosegaarde has an idea to create what he is calling an “electronic vacuum cleaner”. Copper Tesla coils buried underground would help to create an electrostatic field that would pull smog particles down from the polluted sky, creating a clear space above where sunlight could shine through.

His smog vacuum would attract pollution particles much like a strand of hair is pulled toward a statically charged balloon. Copper coils would create a field of static electric ions which would magnetize the smog, causing it to fall down to the ground below. Roosegaarde plans to capture all of the smog on the ground and compress it, hopefully making it easier to create awareness of how much smog residents are living with and to rally opposition to the causes of the polluted air.

This week Roosegaarde created a working prototype with the help of the University of Delft. They were able to take a 5×5 meter room full of smog and create a smog-free hole of one cubic meter with their device. Now the challenge is how to apply it on a grander scale. Roosegaarde would like to see it installed in parks and public spaces where everyone can enjoy a smog free sky.

Over the course of the next 12 to 18 months, Roosegaarde will be working to perfect his device and many will be watching, waiting, and hoping for his success. Roosegaarde acknowledges that the smog plaguing China is “a human problem not a technological problem” and he hopes that his smog-cleaning vacuum will help raise awareness off the issue while also taking a small step to make the air quality and quality of life a little better for the residents of China.

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Giving Thanks: Celebrate Thanksgiving by giving back to Mother Earth

thanksgivingThe Pilgrims may have traveled quite a distance to celebrate the first Thanksgiving, but their food didn’t. They learned to source their sustenance locally, a tough task in a new world, and they celebrated with a feast that eventually turned into modern-day Thanksgiving.

Getting food today doesn’t require nearly as much work for most of us as it did for those Pilgrims in the 1600s, but that doesn’t mean we shouldn’t think about where it’s coming from.
 
Dinner’s Ready
Concerned about the way animals are treated? Try celebrating this year vegetarian-style. There are so many yummy meat-free foods at Thanksgiving, you may not even miss it. But if the big feast just won’t be the same without a bird on the table, look for pasture-raised, free-range turkey. This tells you that the animal lived outside, without harmful chemicals and hormones pumped into its body. Here are some other labels, classified by the World Society for the Protection of Animals, to look for when buying food:
 
A GOOD Startcert humane
Cage free” (eggs)
Free range” (eggs, chicken, goose, duck, turkey)
Grass fed” (dairy, beef, lamb)
 
The “Good Start” labels indicate a meaningful animal welfare standard, but the standard covers only one aspect of animal care, and compliance with the standard is not verified by a third party.
 
Even BETTER
animal welfare“Free range” (beef, bison, pork, lamb)
Pasture raised” (dairy, eggs, chicken, goose, duck, turkey, beef, bison, lamb, pork)
USDA Organic” (dairy, eggs, chicken, goose, duck, turkey, beef, bison, lamb, pork)  
 
The “Even Better” labels generally indicate a higher level of animal welfare because the standards are more meaningful than those for the “Good Start” labels, but the standards are either not verified by a third party or cover only a limited aspect of animal care.
 
The BEST Optionsamerican humane
Certified Humane” (dairy, eggs, chicken, turkey, beef, lamb, pork) 
American Humane Certified” (dairy, eggs, chicken, turkey, beef, lamb, pork) 
Animal Welfare Approved” (dairy, eggs, chicken, turkey, duck, goose, beef, lamb, pork, rabbit) 
 
The “Best Options” labels cover multiple aspects of animal care, and compliance with the standards is verified by an independent third party.
 
To get your local store to carry products with these labels, just ask. Have your friends do the same, and the store will likely listen. You can download a request card to put in a store’s comment box or mail to its headquarters.
 cornucopia2
The Ambience
Decorate your table not with cheesy Thanksgiving-print napkins and paper plates but with pumpkins, gourds, apples, and all the other wonderful edible treats the fall season has to offer. If the thought of doing all those dishes makes you want to scrap the holiday altogether, try Preserve Tableware, an environmentally friendly alternative to the disposable stuff. The dishes and cutlery are made from 100 percent recycled plastic and are strong enough to be reused dozens of times (or just recycled when you’re done).
 
Top off the look with soy candles and a few sprigs of pine, and you’ll have authentic décor that would make even those who came over on the Mayflower proud.
 
When It’s Over
After the meal’s done and the leftovers picked through, compost the rest. Of the waste Americans send to landfills, 24 percent of it is organic waste (i.e., kitchen scraps). Keeping that waste out of landfills saves space and reduces greenhouse gas emissions, making it a win-win however you look at it. Making your own compost is easy!

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Proposed Effort to Slow Melting of Glacier in Antarctica

by Thomas Manaugh, PhD

kelloggI have written before about an “Energy Island” — a floating structure and integrated method of extracting large amounts of energy from the sun, from the wind, and from water waves and currents — and I believe it could be our solution to slow the melting of glaciers in the Antarctic.  

Here, it is proposed that an Energy Island could be used to provide massive amounts of energy for cooling seawater.  Cooling seawater in a key area off the western coast of Antarctica could slow the melting of glacial ice.

One effect of global warming is rapid melting of glaciers around the world. Melting of the glacial ice cap at the South Pole is of greatest concern because the ice that covers the Antarctic continent constitutes most of the glacial ice in the world.  Melting of ice on the continent of Antarctica would raise sea levels by a calculated 234 feet, flooding coastal areas and huge areas of low-lying lands around the world. (Calculation is based on numbers from NASA, referenced and quoted below).

Ground zero for concerns about Antarctica is now focused on an area in Antarctica’s western part.  That area contains Pine Island Glacier, a massive continental glacier that is slowly flowing into the Pine Island Bay on Antarctica’s western coast.  Undercut by warming seawaters, the glacier has been recently found to be melting four times faster than earlier estimated.  (See below reference and quote from research leader Professor Duncan Wingham, University College London.)

Could water off the western coast of Antarctica be cooled in a way that would slow melting of glacial ice in Antarctica?  If so, could such cooling give us a longer time to cope with and reduce global warming before catastrophic rises in sea levels would be otherwise predicted to occur?

It is proposed here that wind, wave, water currents, and solar energy could be used to power an effort to cool seawaters off the coast of a carefully targeted area of western Antarctica.  Cooling of waters in parts of Pine Island Bay could serve to slow the melting of glacial ice that is flowing into the bay.  In essence, the rapid melting of glacial ice would be slowed, the movement of the glacier into Pine Island Bay would be slowed, and more years (perhaps decades) would be granted to reduce global warming before catastrophic sea levels would otherwise inundate coastal areas around the world.

How hard would it be for an Energy Island to cool seawater that bathes the underside of glaciers that flow into Pine Island Bay?  Actually, the process is very simple — even less complicated than the task performed by your refrigerator if it automatically makes ice: the refrigerator controls a flow of water into the ice-making mechanism, cools the water by refrigeration, and discharges the resulting ice.

Similarly, Energy Island only needs to let fresh seawater flow for cooling into a refrigeration space — a space located within in the island’s structure.  The seawater is cooled to a temperature below 0 degrees Celsius (but not to a point of freezing).  It is then discharged from the bottom of the cooling space, and fresh water is allowed into the top of the cooling space to continue the process. 

If inlet and discharge processes were properly configured, it would be possible for the cooling process to operate continuously.

The discharged cooled seawater, now denser and heavier than the water around it, sinks toward the ocean floor.  The space between the glacier and the ocean floor is where the greatest glacier melting occurs.  The cooled seawater infiltrates that critical area and acts to slow the melting process.

Heat extracted from the seawater is dissipated from refrigeration condenser coils into the air.  That cooling process could be enhanced by also using water to cool the coils.  The result — warmed air that contains water vapor — would quickly cool in the frigid atmosphere of Antarctica, adding to snowfall.  Fresh snow adds to glaciers and helps protect glaciers from melting because snow is efficient at reflecting sunlight.

Dr. Thomas Manaugh is a frequent contributor to numerous blogs, including, Dolphin Blue, Inc. He is a leading expert in the ecosystem and climate and large advocate for anything helping lessen our carbon footprint. He can be contacted at manaugh@dolphinblue.com.

Reference and quote from NASA:

http://icesat.gsfc.nasa.gov/docs/ICESat_Brochure.pdf

The Greenland and Antarctic ice sheets are an average of 2.4 km (7900 ft) thick, cover 10 percent of the Earth’s land area, and contain 77 percent of the Earth’s fresh water (33 million km3 or 8 million mi3). The Antarctic ice sheet has 10 times more ice than Greenland because of its greater area and average ice thickness. If their collective stored water volume were released into the ocean, global sea level would rise by about 80 m (260 ft).

Reference and quote from Professor Duncan Wingham:

http://www.timesonline.co.uk/tol/news/environment/article6797162.ece

Satellite records show that if the melting of the Pine Island Glacier in west Antarctica goes on accelerating at current rates, the main section will have disappeared in 100 years, 500 years sooner than previously thought.

The research showed that the ice surface is dropping at a rate of 16m a year.The faster melting affects 5,400sq km of the glacier, containing enough water to raise world sea levels by 3cm, said Professor Andrew Shepherd of the University of Leeds, a member of the research team. The glacier’s melting could also expose stationary ice behind it to warm seawater, and if that ice were to melt, it could raise sea levels by another 25cm. The research, led by Professor Duncan Wingham at University College London and published in Geophysical Research Letters, is based on satellite observations of the glacier over 15 years. Professor Shepherd said: “Being able to assemble a continuous record of measurements over the past 15 years has provided us with the remarkable ability to identify both subtle and dramatic changes in ice that were previously hidden. “Because the Pine Island Glacier contains enough ice to almost double the Intergovernmental Panel on Climate Change’s best estimate of 21st-century sea level rise, the manner in which the glacier will respond to the accelerated thinning is a matter of great concern.”  Professor Shepherd said: “This is unprecedented in this area of Antarctica. We’ve known that it’s been out of balance for some time, but nothing in the natural world is lost at an accelerating exponential rate like this.”

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Three Components that Create a Sustainable Future

sustainability_metaphor_320I receive numerous calls from suppliers promoting their business and products as being “green” or sustainable, inquiring us to do business with them. I recently received a call this afternoon from a salesman who began telling me his company is looking for resellers of their “green, sustainable products.” When I asked the salesperson to describe what he meant by green, he began telling me his company’s products are bio-degradable or compostable and made of a recycled material.

I asked him where his company manufactured their “green, sustainable” products, and he said mostly the products are made in China and Mexico.  

“How do you consider a product green, or sustainable, when you are shipping it half-way around the globe, spewing forth the heaviest, nastiest, unrefined crude oil (the fuel that powers ocean-going vessels), creating a very heavy carbon footprint, in the transport of your products from China to here?” I asked.

At that point he attempted to justify his company’s practices and behavior by informing me that because there is so much product being shipped here from China, the transportation is actually much more energy-efficient.

So I asked, “Then, what happens if I order the product and I’m inland from either U.S. coast?”

“Oh, we have warehouses in California,” he said.

“And is fuel used to move your product from California to Texas?” I asked. “Wouldn’t that same fuel used to move your product from California to Texas have been used if the product were manufactured here in the U.S.? Plus, you’re now adding the fuel (increasing carbon footprint) used in transporting from China to here?”

He had no answer for me. You see, there is a big problem with the way we have been convinced it is acceptable to do business. Our U.S. business schools are teaching it, our U.S. companies are teaching it, and everyone seems to have bought in, including consumers.

It is not ok to continue shipping products here from China, Mexico, Malaysia, Indonesia, Bangladesh, India, etc., expending millions or billions of tons of fuel, emitting millions of tons of carbon and greenhouse gases, just to have ever cheaper products. IT IS NOT OK!

Look at our economy, destroyed by greed, corruption and deceptive and unethical business practices, while businesses continue believing they are doing us all a justice by bringing more and more products here from abroad, particularly China.

At a time when we need to create more meaningful jobs here, we need to begin bringing back home all our lost manufacturing and production. To me, the objective of creating a sustainable planet for future generations is only accomplished by addressing three components:

  1. Environmental sustainability – buy as close to the place of usage as possible or, preferably, buy local. I’m always certain to put back more than I take, making damn sure I am leaving enough resources for future generations to meet their needs.
  2. Social sustainability/responsibility – buy products made in a way that allow us to support our families, friends, local community, and national community with a living wage. To support indigenous communities in other countries, let’s teach them sustainable practices, not continue degrading their resources and human capital to satisfy our greed and unbridled consumption, as we are now.
  3. Economic sustainability – retain manufacturing and commerce as locally as possible. Like Henry Ford once said, “We have to produce cars our workers can buy, or, pay our workers so they can buy our automobiles.”

If we are to create a truly sustainable planet, we must address all three components of sustainability — environmental, social and economic. If we don’t, we’re going to pass on to our children an unsustainable future.

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