Solutions

submitted by Joe Browder

      

Offsetting carbon emissions by conserving ocean vegetation

thebluecarbonproject.com

What is Blue Carbon?

The problem: The growing emission of carbon dioxide from a wide range of human activities is causing unprecedented changes to the land and sea. Identifying effective, efficient and politically acceptable approaches to reduce the atmospheric concentration of CO₂ is one of society’s most pressing goals.

submitted by Marielle Dubbeling  

      

The Farmery, slated to open this fall in an as-yet-undisclosed location, will be an 8,000-square-foot market that will grow its own mushrooms, greens and fruits. Photograph: Amy Edwards/Farmery

As the 'buy local' movement grows, social entrepreneurs find novel ways to make agriculture an integral part of urban life

theguardian.com - by Sarah Shemkus - July 2, 2014

Many shoppers like the idea of buying local. After all, it can mean fresher and healthier foods, stronger local economies, direct contact with food producers and in some cases — but not always — lower carbon emissions.

But most of us have only a few options for participating in the local food movement: visiting the farmers market or signing up for a community supported agriculture (CSA) subscription. As the movement continues to grow and evolve, however, social entrepreneurs are experimenting with novel ways to make local agriculture an integral part of urban life.

      

“The Big U,” one of the winners of the Rebuild by Design contest. Photo credit: THE BIG TEAM / Rebuild by Design

nextcity.org - by Graham T. Beck - June 2, 2014

The New York Metropolitan area will soon see a massive, $335 million berm along Manhattan’s Lower East Side, a $60 million living breakwater along Staten Island’s South Shore, a $20 million study of protecting the food distribution center in the Bronx neighborhood of Hunts Point and a $125 million effort to protect north south waterways and the Mill River in Southern Nassau County.

Video: Some restaurants produce eight gallons of waste every hour. Thanks to a sustainability plan, Sandwich Me stretched that time...to two years.

 

 

ecowatch.com - Brandon Baker - June 3rd 2014

Quick—how much food, paper and plastic have you thrown in the garbage the past two years?

It’s a question you likely can’t answer, but whatever the amount,  it will certainly exceed the output of Justin Vrany and his Chicago café, Sandwich Me In.

Vrany estimates that an average restaurant dumps eight gallons of trash in a dumpster per hour.

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