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Innovation
What Is Precision Agriculture?
Jan 10th, 2014 | By Nicole Rogers
With the global demand for calories expected to grow by almost 50% over the next 40 years, the question on many minds is how to produce enough food to feed the world population. Though crop yields in the United States have grown in the last decade, they must continue to grow — and some farms are starting to use precision agriculture to do just that.
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Eco Living
A Commitment to Transparency
Jan 9th, 2014 | By Amy Leibrock
We’re proud to announce that Sustainable America has earned a Gold-level Exchange Seal from GuideStar, the online listing service for nonprofit organizations. It’s a rating that is shared by only 5 percent of the more than 32,000 organizations that GuideStar lists.
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Eco Living
8 Food and Fuel Trends We Love
Jan 6th, 2014 | By Amy Leibrock
'Tis the season for trend lists as everyone tries to predict the next big thing for the year ahead. We’ve culled through the lists to compile our own tally of trends that relate to the issues Sustainable America supports: sustainable food and fuel. The good news is that finding encouraging trend predictions was easy—now let's work together to make them come true!
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Eco Living
6 Eco-Friendly Snow Removal Ideas
Jan 3rd, 2014 | By Amy Leibrock
Once the first big snowstorm hits every winter, the impending task of removing the snow and ice it leaves behind is in the forefront of many minds. Forget gas-guzzling snow blowers, harmful salt, and toxic chemicals, and use these environmental options instead.
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Transportation
NFL Food Waste Fuels the Future
Dec 30th, 2013 | By Cedric Rose
At FirstEnergy Stadium in Cleveland, a new partnership with the Cleveland Browns and the Innovation Center for U.S. Dairy has implemented a new system which will divert an estimated 35 tons of stadium food waste from landfills into biodigesters for conversion into energy. The system, called Grind2Energy, is far more than an industrial-strength garbage disposal — it’s an integrated system that includes leasing, installation, and service coverage of a closed system that grinds up food waste into a slurry and transports it to an anaerobic digestion facility where it is converted to energy.
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Innovation
Vecarius: Taking the Heat...and Using It
Dec 23rd, 2013 | By Amy Leibrock
Our global oil system is operating at near capacity—97 percent—which just isn't sustainable. Because 70% of oil consumption in the U.S. is used for ground transportation, reducing the amount of gas used by vehicles is key to heading off an impending crisis. Boston-based Vecarius, which recently won the 2013 Sustainable America/Greentown Labs Fellowship, is working to tackle this problem by turning vehicles' exhaust waste heat into energy, technology that can reduce fuel usage in vehicles by 5 to 10 percent. We talked to CEO Steven Casey to learn more about his innovative product.
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Eco Living
Help Us Build a Sustainable America
Dec 20th, 2013 | By Amy Leibrock
As the year comes to an end, we’re asking for help from our supporters to implement more programs for a sustainable future. Read about our mission, highlights from 2013, and be a part of our efforts.
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Eco Living
10 Ways to Feel Less Guilty About Waste This Christmas
Dec 17th, 2013 | By Amy Leibrock
Did you know that household waste increases by more than 25 percent between Thanksgiving and New Year’s? Don’t be dismayed. You can help the planet by making a few smart choices this year. Here are 10 ideas for greening the season.
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Eco Living
The Sustainable America 2013 Gift Guide
Dec 14th, 2013 | By Amy Leibrock
If you're still shopping for holiday gifts (and who isn't), we've put together a great collection of gift ideas that will help anyone on your list live the sustainable lifestyle. We've got ideas for locavores, cooks, bike commuters, and anyone who likes to save money on gas (um, that's everyone, right?)—as well as a few last-minute gifts you can whip up in your kitchen in a pinch.
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Food System
Flipping the Farm-to-Table Equation
Dec 13th, 2013 | By Amy Leibrock
A handful of high-end farm-to-table restaurants in cities like New York City and Orlando have found a new way to get the most out of the close ties they keep with local farmers. Vegetable peelings from the kitchen and leftover fare from diners’ plates is catching a ride back to the farm to become gourmet livestock feed. The arrangement means savings for farmers and, thanks to better-fed birds, cows and pigs, better-tasting meals on customers’ plates.
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