Yesterday, we took a nice Sunday drive out to Suring WI. to check out Sweet Grass Farm http://www.sweetgrassfedfarm.com/index.html in a quest for grassfed beef. We were not diasappointed. This family run operation has beef, pork, lamb, and chicken available for people concerned about locally raised, humanely operated, healthly food. Please check them out!
Think of the Super Bowl and you think of excess: Big money, big parties, big crowds and an even bigger mess left behind when the circus leaves town.
Well, at least the messy part is getting smaller. Beginning in the 1990s, the National Football League has sought to gradually reduce the footprint left behind by the Big Game, and the league is taking steps to make the Feb. 2 Super Bowl at MetLife Stadium the most environmentally friendly yet, from planting trees to offset carbon emissions to composting food waste to using biodiesel to power generators.
The Brown County Waste Stream Committee is one of four economic development committees created in March 2012 by Brown County Executive Troy Streckenbach. This committee focused on establishing an attainable business plan and long-term strategy of redirecting the amount of waste going into landfills and turning it into marketable, saleable materials, thus positioning Brown County to be economically and environmentally sustainable. EMBI interns Robyn Nielsen and Jennifer Jankiewicz assisted the Committe with the development of a White Paper outlining a long-term strategy.
Chad Pregracke, author of From the Bottom Up and founder of Living Lands & Waters, a not-for-profit organization based in East Moline, Illinois, dedicated to cleaning up and preserving our nation’s rivers, was Green Innovations 2012: Water – Yesterday, Today, and Tomorrow keynote speaker.
In the past 15 years, Chad Pregracke has helped pull more than 67,000 tires from the Mississippi River and other waterways across the United States.
For Pregracke, removing this debris has become his life’s work. Sometimes called “The Rivers’ Garbageman,” he lives on a barge about nine months out of the year with members of his 12-person crew. Together, they organize community cleanups along rivers across the country.
The multi-year partnership between Aurora BayCare Medical Center and the Environmental Management and Business Institute at the University of Wisconsin – Green Bay (EMBI) has proven to be very successful. Best practice manuals, cost-benefit analysis, waste minimization, and true cost metrics were developed by interns. True energy efficiency means more than simply reducing energy usage, rather, it means doing more with less. Aurora has realized great savings and has the opportunity to continue to improve efficiency as more projects are developed and implemented.
Industry recycling rates for aluminum beverage containers in the U.S. have increased to 67% in 2012, according to data released by the Aluminum Association, Can Manufacturers Institute (CMI) and Institute of Scrap Recycling Industries (ISRI).
Carbon pollution from power plants has decreased 10 percent from 2010, according to EPA data.
Milwaukee has launched a campaign to increase the recycling of plastic bagsand other plastic film products. In Milwaukee, Mayor Tom Barrett, the Department of Public Works and members of the grocery, plastics and recycling community have joined together to promote plastic film recycling.
$2.5 million in Career Ready Internship Initiative grants were awarded to 19 Wisconsin colleges and universities. These grant recipients will create new paid internships and convert existing unpaid internships into paid internships for nearly 1,300 college juniors and seniors by working closely with businesses throughout the state.
UW- Green Bay’s Environmental Management and Business Institute (EMBI) and the Center for Public Affairs will share $150,000 to administer internships to UW-Green Bay students active within the two programs.
After nearly three years of engagement with As You Sow, McDonald’s agreed on September 24, 2013 to replace its polystyrene foam hot beverage cups with paper-based cups at all 14,000 U.S. restaurants.