The mainstream real estate market is still iffy, but the green real estate market is gaining momentum. We talked with Adam Gallagos of Arbour Realty — Northern Virginia’s first green real estate company — to find out about the local green real estate market, how homeowners can reduce their carbon footprint, and the coolest eco-friendly home he’s ever seen.

Have you seen a change in demand for green homes over the past few years?

Yes–we are seeing a steady increase.  The problem is that there is more demand than supply.  We have had to find innovative ways to satisfy this demand.  There are a couple mortgage programs that allow home buyers to borrow more than the home is being sold for so that they can make energy-efficient improvements on their own.  We are also creating relationships with builders that are building new green homes or are able to make quality green renovations

Can you tell us a little about Arbour Realty and your mission?

We are an Arlington-based full service residential real estate brokerage serving all of Northern Virginia, DC and parts of Maryland.  Arbour Realty lives and breathes a mission to create consistently high levels of customer service with minimal impact on the environment.

What makes your company green?

From a high-level, it’s our low environmental impact and our team of green certified Realtors. Our office is located close to the Ballston Metro, we use clean power from Clean Currents for daily operations, and we have completely eliminated paper from the real estate contract. We also  provide every home buyer with an eco-home assessment or home energy audit and through our relationship with The Arbor Day Foundation, we plant trees in honor of every client we work with in an effort to offset the driving we do.

Has there been an increase in the number of green-built homes lately?

Yes. We are slowly seeing more EnergyStar, EarthCraft, and LEED certified homes built around the DC area.  No longer do granite, stainless steel, and hardwood floors make a home stand out from the pack.  Builders that want to make their homes stand out in a positive way are looking to green and high performance building practices as a way of accomplishing this.  As we are able to collect more data about how green homes are performing on the market, I expect that the numbers will encourage more builders to go green.

What’s the coolest/most unique green home feature you’ve ever seen?

I had the opportunity to tour a home being built in Falls Church that is constructed of earth bricks.  They were able to compress soil taken from the construction site to create bricks.  These bricks were then used to for the walls of the home. The cost is relatively inexpensive. Transportation of of these bricks was obviously eliminated. The bricks do such a good job of retaining indoor air temperatures that the home did not even require an air-conditioning system.

What are the three simple ways that homeowners can be more green/reduce their carbon footprint?

1. Buy or build a rain barrel to collect water as it comes down the drain spout.

2. Use green cleaning products that are free from toxins.

3. Consider higher efficiency options and the long-term payback when replacing heating and air conditioning systems, hot water heater, insulation, windows, and doors.

What eco-friendly upgrades have the biggest bang for the buck in terms of increasing property value?

My recommendation is to start with a home energy audit.  A good auditor is going to be able to identify the items in your house that will provide the biggest bang for the buck.  Knowledgeable, green-savvy home buyers want to see a history of utility bills, they want to know what you have done to create a healthy indoor living environment and see that you have used finishes that are light on natural resources and toxins.

Do you live in a green home? And if so, what are the features?

My home is very efficient, but I wouldn’t go so far as to say that it is green.  It was built in 2006 so by default it utilizes materials and techniques that are more efficient than what would have been used 15+ years ago.  Here’s a few of the things we’ve done:

  • Installed soy-based spray foam insulation to seal the attic walls. This keep the attic temperature within about 10 degrees of what it is in the rest of the home.
  • Replaced carpet in the bedrooms with locally harvested wood flooring. With hard surfaces on the main and upper-level we don’t have to worry about the dust and germs that carpet tends to harbor.
  • Created a compost bin — we get free fertilizer for our garden and reduce what we are sending to the landfills.
  • Use a rain barrel to collect water for our garden and lawn.  Both prefer the non-chemically treated water to what we would get out of the spigot.
  • Put plants in every room of the house – this helps naturally clean the air that we breathe when inside the home.
  • Installed a recycled glass backsplash made out of recycled glass bottles.

Can turning off the lights for one hour across the world send a message about climate change? The World Wildlife Fund thinks so.

During Earth Hour, hundreds of millions of people around the world will come together to call for action on climate change by doing something quite simple—turning off their lights for one hour.

Join the movement on Saturday, March 27 from 8:30 p.m– 9:30 p.m by turning off your non-essential lighting. Sign up online and be counted as part of Earth Hour 2010. Gallaudet University, The National Cathedral, the NAACP, and the Four Seasons have already agreed to participate in this global call for action on climate change. Will you join them?

Guest post by Heidi Strom Moon of the Closet Coach.

Armour sans Anguish

Every Earth Day, articles are written about “green” and sustainable fashion, from Bono’s Edun line to those totes that proclaim (perhaps a bit too loudly?) I Am Not a Plastic Bag”.

Many make a single green fashion purchase and consider it their contribution for the year; they’ve done their “duty.”

But truly eco-friendly dressing goes a deeper than that — and is almost as easy as tossing your recyclables in the ubiquitous big blue bin. In fact, if you’re already trying to live green, you can take a cue from the well-known 3 Rs: Reduce, Reuse and Recycle.

Reduce

Listed first, in spite — or because — of being the most difficult to achieve, “Reduce” calls on us to use less stuff in the first place for multiple reasons.

So, the fashionista says with a tremble, does this mean you want me to … shop and buy less? It seems daunting, but think of it another way: all of the top stylists will tell you to transform your wardrobe by first editing (reducing) your clothing inventory, and then carefully supplementing the remaining pieces with a few, well-chosen, high-quality, classic items.

So this idea of reducing isn’t so new after all. The hardest part is focusing on key foundational items and ignoring the constant allure of the cheap, the trendy, and the on sale right now.

Reuse

Reusing takes a little more ingenuity. As you take stock of the contents of your closet, and remove the items you rarely wear, are there any that could be brought back to life? Are they in need of mending? Could your trusted tailor transform the silhouette into something more current? Could you rescue a boring or worn-out sweater with the artful application of buttons or beads?

Recycle

Recycle is a close cousin to Reuse when it comes to clothing. After all, you can’t place last season’s trendy top in the big blue bin.

But if you can’t reuse an item and make it wearable, can the fabric and materials serve another purpose?

Stockings with holes are often recycled by transforming them into practical applications. And Dad used to tear his old T-shirts into strips to use for waxing the car.

Going a step further, garments can be recombined and redesigned entirely. In addition to recycling your own garments, you can shop for new items that are made from reclaimed materials–such as the tops and dresses from Armour Sans Anguish and numerous other Etsy stores that embody the reuse and recycle ethos.

Finally, consider these principles not so much a new way to live, but a proud return to yesteryear. Ask any grandmother who lived through the Depression or World War II how they made do when materials or money was scarce. To them, the 3 Rs weren’t a slogan; they were a way of life.

Guest post by Carrie Madren

Some of the DC-area farmer’s markets stay open year-round, giving locals an opportunity to sample fresh winter vegetables. In season are apples (stored in cool temps), beets, cabbage, carrots, onions, parsnips, potatoes, rutabagas, sweet potatoes, turnips, and winter squash.

Among the best ways to prepare a cold-weather bounty is roasting it with savory dried herbs and spices, and with a flexible recipe such as the one below, you can throw together whatever vegetables you have on hand for a scrumptious side dish.

Roasted Winter Vegetables

6-8 cups winter vegetables: beets, carrots, onions, potatoes, rutabagas, sweet potatoes, turnips, winter squash (peeled and cut in 1-inch pieces or slices 1/2-inch thick)
2 Tbsp olive oil
1 Tbsp dried or 3 Tbsp fresh herbs such as rosemary, thyme, parsley, oregano

Directions: Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 degrees until tender, about 30-45 minutes, stirring occasionally. Season with salt and pepper. Serve with roasted garlic sauce (see below).

Roasted garlic sauce: Remove loose papery layers from outside of a whole garlic bulb but do not peel. Slice off top of the bulb, exposing the tip of each clove. Place on a square of aluminum foil and drizzle with 1 Tbsp olive oil or just season with salt and pepper. Wrap tightly and bake alongside the vegetables until tender. Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in 3/4 cup plain yogurt.

Serves 8
(Recipe courtesy “Simply in Season” by Mary Beth Lind)

Arlington Farmers Market
North Courthouse Road and 14th Street (courthouse parking lot)
703-228-6400 (George Parish)
Saturdays, year-round: 9 a.m.-noon, January-April

Bethesda Central Farm Market
Elm Street between Woodmont Ave. and Wisconsin Ave., Bethesda, MD
Sundays, year-round, 9 a.m.-1 p.m.

Clarendon Farmers Market
Wilson Boulevard and N. Highland Street, Arlington (Clarendon Metro Station)
703-812-8881
2-7 p.m. Wednesdays, year-round

Columbia Pike Farmers Market
South Walter Reed Drive and Columbia Pike (Pike Park in front of the Rite Aid)
9 a.m.-1 p.m. Sundays, winter season

Del Ray Farmers Market
East Oxford and Mount Vernon avenues
703-683-2570 (Pat Miller)
9 a.m.-noon Saturdays, winter season
pmiller1806@comcast.net

Dupont Circle FreshFarm Market
20th and Q streets NW
202-362-8889
Sundays, year-round: 10 a.m. to 1 p.m., Jan. 3-March 28

Eastern Market Outdoor Farmers Market
225 Seventh St. SE
202-698-5253 (Barry Margeson)
7 a.m.-4 p.m. Saturdays and Sundays, year-round

Kensington Farmers Market
Howard Avenue (Kensington train station parking lot)
301-949-2424 (Shirley Watson)
8 a.m.-noon Saturdays, year-round

Montgomery Farm Women’s Cooperative Market
7155 Wisconsin Ave., Bethesda
7 a.m.-4 p.m. Wednesdays, Fridays and Saturdays, year-round

Takoma Park Farmers Market
Laurel Avenue between Eastern and Carroll avenues
10 a.m.-2 p.m. Sundays, year-round

UPDATE: This event has been rescheduled for Friday February 12th!

Our friends over at The DC Green Connection are partnering with the Johns Hopkins School of Advanced International Studies (SAIS) and Peak Organic Brewing Company to bring you a special networking event featuring organic beer. Tim Adams, co-owner of Peak Organic (brewed in Portland, Maine), will give a short overview about their brewing process and talk about what makes their product organic.

Along with copious amounts of frothy goodness, you will be able to mingle with current SAIS masters students and alumni and explore topics ranging from Copenhagen COP15 outcomes to the latest initiatives in carbon financing and market developments on alternative energy.

The details:
When: Friday, February 5. Doors open at 5:00 pm. A short program begins at 6:30 pm. Doors close at 9:00 pm.

Where: Johns Hopkins University SAIS – Nitze Building (1740 Massachusetts Ave NW, Paul H. Nitze Building, Kenney Auditorium)

RSVP: To www.meetup.com/The-DC-Green-Connection or email dcgreenconnection@gmail.com

Price: $10.00 DCGC Members* & Students, $15.00 Non-Members (Includes 2 beer tickets).
(Non-member fee includes 2010 membership discount).

Details: Please bring an official ID to show the guard in the lobby where you will also register for the event and pick up your drink tickets.

More Info: Contact organizers Samit Shah (281.723.8190) or Monika Thiele (206.790.1769)

Guest post by Andrea Northup

Support locally-owned restaurants, the sustainable local food economy, and DC-area kids by participating in the DC Farm to School Network’s Local Restaurants for Local Kids Fundraiser on Friday January 22.

Select area restaurants will be donating a portion of their proceeds to the DC Farm to School Network, which works to bring healthy, local produce into DC public school cafeterias.  By simply enjoying a delicious snack, cocktail, or dinner at one of the great participating restaurants, you will help to improve access to healthy, tasty, and local foods in area schools.

DC Farm to School Network volunteers will be available at the restaurants to answer questions or chat with you about our work. For volunteer opportunities, contact Lauren@dcgreens.org.

Participating restaurants include:

Busboys & Poets, 5th and K Street NW (Mt. Vernon Sq. Metro); 14th and V Street NW (U St. Metro); 4251 S. Campbell Ave,  Arlington, VA.

Coppi’s Organic (from 6pm-11pm), 1414 U Street NW (U St. Metro)

Eatonville, 2121 14th Street NW (U St. Metro)

Bar Pilar, 1833 14th Street NW (U St. Metro)

Farmers & Fishers (All day!), 3000 K Street NW (Georgetown Waterfront—Foggy Bottom Metro)

Clyde’s, 3236 M Street NW (Foggy Bottom Metro); 707 7th Street NW (Gallery Place Metro); 5441 Wisconsin Avenue, Chevy Chase, MD (Friendship Heights Metro)

PS-7 (Lounge from 4pm-2am), 777 I Street NW (Gallery Place Metro)

Bread and Brew (5-8pm in bar), 1247 20th Street NW (Dupont Circle Metro)

Cafe Saint-Ex, 1847 14th Street NW (U St. Metro)

ris (Proceeds from seasonal cocktail and appetizers after 4:30pm), 2275 L Street NW (Foggy Bottom Metro)

organic martini

The always inventive mixologists at several chic DC-area hotel bars are shaking things up with cocktails that feature organic spirits, homemade fruit purees, and locally grown veggies and herbs. Here are our top picks:

1. Juniper at The Fairmont Hotel serves five “Going Green” organic cocktails featuring herbs from the hotel’s courtyard garden and regionally grown fruits. “Feeling Blue,” for example, is made with Blue Coat Organic Gin, courtyard grown cilantro, Virginia blueberries, housemade simple syrup, and club soda. There are also several cocktails made with honey harvested from the Italian honey bees that make the hotel’s rooftop their home such as the Bee-tini made with Belvedere Pomrancza vodka and honey mixed with fresh grapefruit juice, mint, and grenadine.

2. The mixologists at Bourbon Steak at the Four Seasons make many of their own bitters, tinctures, and syrups and grow their own herbs. The cleverly named “Not Tonight” features additive-free Hangar One mandarin blossom vodka, velvet falernum (a sugar cane-based liqueur), orgeat, fresh lime, whiskey barrel-aged bitters, and a chipotle tincture

3. Stop by Zentan at the Donovan House for an organic version of a Margarita.”The Scarborough Affair” is made with organic sage-infused Herradura Reposado tequila, house-made thyme agave nectar, house-made sweet and sour mix, fresh lime juice, St. Germain elderflower liquor, and garnished with a fresh spring of rosemary.

4. Start brunch off right with an organic Bloody Mary from Entyse at the Ritz Carlton in Tysons Corner. This tasty version is made with Square One Organic Vodka, organic Bloody Mary mix (made from organic, locally grown tomatoes), Tabasco, Worcestershire, a pinch of organic black pepper, and garnished with organic celery, lime, and green bean. All of the cocktails at Entsye are made with ingredients from local and organic farms.

5. The Blue Duck Tavern at the Park Hyatt offers martinis that can be made with Square One Organic Vodka and your choice of a pearl onion, olive, caper berry or lemon twist garnish.

6. Keep the wolves at bay with the “Little Red Riding Hood” cocktail at the Quill bar in the historic Jefferson hotel. This glorious concoction features house-made hibiscus-pomegranate-infused vodka, Cointreau, Galliano, cranberry juice, and molecular yogurt-vanilla foam.

7. With arguably one of the best views in town, POV at the recently opened W Hotel has an artfully crafted cocktail menu courtesy of Sasha Petraske of NYC’s Milk & Honey.  The all-natural libations change with the seasons and are made with fresh fruit and vegetables.

Guest post by Katie Martin of Eco-Beautiful Weddings

The first question we get from every bride that walks in our studio is: “How can I green my event?” They know it is our specialty and they know they want to go green.  However, they have found it difficult to find examples of how to make a wedding beautiful, fun, and interesting while keeping eco-friendly components.

The solution to greening your event is to make sure you work with the right vendors.  The wrong vendors are the ones that are simply in the wedding industry to make a buck.  Some wedding professionals are having a difficult time learning how to go green and it is up to you, the consumer, to educate them. Here are three questions to ask potential vendors:

1. Do they give back to the community or the environment?

2. Where are their supplies coming from?  For caterers, find out if their food is sourced locally. For florists, ask about where their flowers come from.  Remember, transportation is one of the major components of waste produced by a wedding.

3. Are they listening to you or greenwashing?  Be careful of those vendors that simply want you to sign on the dotted line. Ask your wedding professional if they have a green mission.  Also, if they keep trying to change the subject about eco-friendly practices, that’s a sign to keep walking.

Green Wedding Tips

  • Reduce the amount of out-of-town guests that will be traveling to your wedding.  Transportation is the biggest “eco-sin” when it comes to weddings.
  • Don’t serve red meat at your wedding.  Serve fish, chicken/fowl and/or vegetarian/vegan options instead. The amount of energy it takes to produce and digest red meat is staggering compared to the other options.
  • Choose décor and fashion items that come from renewable and free-trade and fair-wage resources.

If the frigid weather has you dreading your next heating bill, take heart. Washington, DC-based energy start-up Earth Aid has teamed up with Farmers & Fishers to launch an energy-savings challenge that could lead to lower bills and give you the chance to win a free mixology class for eight at Farmers & Fishers.

To participate, visit Earth Aid and create a free account that will link your gas, electric, and water utility accounts to Earth Aid’s platform.  Then use the “Invite Your Friends” feature to invite friends, family, and colleagues to sign up and join your team.

Earth Aid will then retrieve the household usage and savings information for each individual as well as each team, and will provide easy online energy monitoring along with tips and ‘how-to’s’ to reduce usage and increase savings. This type of effort results in greater energy savings and lets individuals see how their savings – when combined with the savings of others – can really add up.

Earth Aid will compare the utility (electric, gas, and/or water) usage of the group from now through Earth Day (April 22) to the past usage of the group during that window of time to determine which area team achieves the largest total reduction and wins the mixology prize.

The winning team will enjoy a private class of mixology basics and recipes with F&F’s Chief Mixologist Jon Arroyo, along with menu samples and of course, cocktails.

Guest post written by Maria Fyodorova of Righteous (re)Style.

Treasury--fab vintage and second-hand finds

Kristen Swenson at Treasury

Kristen Swenson is not your average sewing lass. She’s an aspiring fashion designer committed to embracing sustainability.

As the in-house seamstress at Treasury, a 14th Street boutique that offers a tightly-edited collection of vintage finds, Swensen can help you turn that almost-perfect vintage dress into your best-fitting outfit ever.

Originally from a small town in Minnesota, Kristen recently moved to DC and hopes to launch her clothing line soon. Here’s what she had to say about her eco-friendly approach to fashion.

Can you tell us a bit about your approach to sustainable fashion design?

I prefer to pair design and recycling whenever possible. It’s the only way I can be in the fashion field with a clean conscience. Typically I will take damaged or second-hand items and completely revamp them so they can have another life before they find the landfills.

Why did you choose to work at Treasury? What do you like about vintage clothing?

The shop is beautifully organized–more like a boutique–which really showcases the items. One of the owners, Cathy, was so nice and welcoming to me, it was hard not to fall in love with Treasury. In addition, they would eventually like to sell my designs [there]. As for why I love vintage so much, simply put, it is the most glamorous form of recycling.

I know you plan to start selling your designs soon, can you give a bit of preview of what kind of designs we’ll see (i.e., materials, fabrics, silhouettes)?

It’s hard to give an official preview because what I will be making will depend on what second-hand items I find. In general, I aim to showcase the beauty of the female figure, and show an appreciation for curves. One can definitely expect to find well-tailored garments with a lot of details, made from beautiful and unique fabrics.

You’re wearing a bustier that you designed — can you tell me a bit about it? Where did it come from?

The outside is made from second-hand men’s suiting fabric, the lining out of an old bed sheet, and the underlining out of jeans I outgrew. Because the jean material is so sturdy, it reduced the amount of boning that was necessary for the garment. In addition, the cotton lining and cotton underlining allow the skin to breathe, even if the garment is tight.

More about Treasury

Treasury is co-owned by Cathy Chung and Katerina Herodotou. Their carefully handpicked vintage clothing is displayed artfully on salvaged fixtures from Community Forklift and Rough and Ready. Check out this lovely shop located at 1843 14th St., 2nd floor.  

Photograph courtesy of Mark Silva Photography

We love the idea of  supporting local restaurants that offer tasty sustainable cuisine and cheap happy hour deals. Here are our top picks:

CommonWealth Gastropub
It’s bloody cold out. Shake off the icicles and get yourself over to the happy hour (4-7) at CommonWealth which includes a selection of local beer, 1/2 price selections of wine, and 1/2 off grassfed burgers (Wednesdays) that are out of this world. For a complete rundown of what’s available, check out the review written by our friends over at Sustainable in the City.

Dino
A menu planned around weekly finds at the Dupont Farmer’s Market and meats and seafood from all natural and sustainable sources. Those are just a few reasons to love Dino in Cleveland Park. Want more? How about an amazing happy hour from 5:30-7 (Sunday-Fridays) featuring free antipasti and 25% off drinks. Oh, and bartender Scott is a master mixologist and will help you find the perfect glass to accompany your meal.

Poste Brasserie
We’ve written about Poste’s sustainable practices before. This time, we’re all about the deal. Next time you find yourself killing time before an event at the Verizon Center, stop by from 4 to 7 (Monday-Friday) and enjoy $5 glasses of red and white wine, $5 beer, and truffled frites for just $5.

Radius Pizza
This Mount Pleasant eatery was recently bought by former Poste Brasserie employees Todd and Nicole Wiss. Although they still serve pizza, the menu now focuses on local and organic ingredients and more upscale fare. Happy hour is 5-7 and on Wednesdays you get a free bottle of vino with the purchase of a large pizza and appetizer or two entrees and an appetizer.

Redwood
Tucked away in Bethesda Row, Redwood serves a seasonal menu that showcases the best mid-Atlantic ingredients. Meats, cheeses, produce, and seafood are naturally-raised, organic, or sustainable whenever possible and are sourced from local growers. A thoughtful wine list features some organic wines and small production vintners who practice sustainable viticulture. Belly up to the 75-seat white-marble bar and treat yourself to $4-$5 food and drink specials Monday – Friday from 4 to 7:00pm.

What did we miss? Feel free to post your favorite sustainable happy hour spots in the comments section.

Guest post written by Carrie Madren.

It’s a New Year — and time to get rid of unused clutter. That enormous computer monitor taking up precious closet space and that broken printer stashed in your basement can find new — green — life as recycled materials. E-cycling not only reclaims resources for new or refurbished electronics, such reuse keeps electronics out of landfills.

Since many community recycling centers only open their doors to electronics a few times a year, Whole Foods stores in the D.C. area are making it easy for customers to e-cycle this weekend.

On Saturday, January 9 from 10 a.m. to 3 p.m., drop off your old electronics before you shop for your organic groceries. Accepted items include laptops, modems, phones, faxes, printers, wires/cables, CD ROMs, floppy drives, keyboards, mice, circuit boards, CRT monitors, mainframe computer systems and much more. Televisions are not accepted. Esquire Environmental will scrub and destroy memory on all hard drives.

Participating Whole Foods include Bethesda, MD; (Kentlands) Gaithersburg, MD; (Tenleytown) DC; (Georgetown) DC; Reston, VA; Falls Church, VA; and Fair Lakes, VA.

Additional Resources:

eCycling (EPA)

Washington Post article by Rob Pegoraro

Here’s an easy new year’s resolution: Swap out your fast food lunch for something healthy and fresh, like an organic salad or sandwich from Mixt Greens. The company, founded in San Francisco in 2005, will be opening four new DC locations; the first will open on January 26th at 1200 19th Street, NW.

Mixt Greens join hometown faves Sweetgreen in offering tossed-to-order salads and sandwiches made with local, seasonal, and organic ingredients. “Our salads taste different because of the ingredients we source and the way we prepare everything from scratch,” says Andrew Swallow, Mixt Greens’ Chief Culinary Officer.

One seasonal salad that’s only available during the winter months is the aptly named “The Porky,” made with mixed greens, spice-rubbed pork tenderloin, roasted butternut squash, Applewood smoked bacon, sliced seasonal apple, and house-made Champagne vinaigrette topped with a port wine reduction drizzle and chopped pistachios.

You’ll also eat in earth-friendly surroundings thanks to Charlottesville-based William McDonough + Partners, which designed the modern, urban restaurants incorporating eco-conscious materials.  Each location also features an edible living wall of seasonally rotating herbs and vegetables. The wall highlights indoor urban agriculture, a low-energy, high-yield farming technique, showcasing that sustainable, fertilizer/pesticide-free, healthy food can be grown indoors in urban environments.

What else besides the food and building design makes Mixt Greens green? All of packaging used by the restaurants is 100% compostable and biodegradable, they purchase renewable energy credits through Renewable Choice, and they use only non-toxic and biodegradable cleaners from Method.

In addition to the restaurant at 1200 19th Street, three venues will open between February and April: 2010 at 1311 F Street, NW, 1700 K Street, NW and 927 15th Street, NW. Each location will be open Monday through Friday from 10:30 AM to 3 PM, and prices will range from $7.95 to $11.95 for salads and $8.95 for sandwiches, which are served with a side salad of greens.

Resolutions. So much fun to make, so challenging to keep. This year, why not set your sights on some resolutions that are simple, small, and good for the planet? Here’s how to make 2010 your greenest year ever:

1. Grow your own fruits and vegetables. No yard? A yard-sharing program matches people who have land with people who have a green thumb but no place to use it.

2. Get involved in a community garden or volunteer at one like Common Good City Farm.

3. Walk more, use public transportation, and consider buying or renting a bike.

4. Buy local ingredients whenever possible from farmer’s markets and other small purveyors.

5. Remember to bring reusable bags to the grocery store. The 5 cent plastic bag fee goes into effect January 1.

6. Plant a tree in your backyard. The DDOE can help.

7. Reduce organic waste by learning how to compost.

8. Replace regular lightbulbs with energy-saving compact florescent lightbulbs, turn off lights when not in use, reduce the thermostat. More tips from DDOE.

9. Stop buying bottled water and get yourself a chic stainless steel bottle instead.

10. Support environmentally friendly local businesses as much as possible.

Happy New Year!

Guest post by Alison Drucker

Ski resorts — with their rampant development, energy- and water-intensive snowmaking equipment, and sprawling lodges — may not be the greenest industry, but mountains across the country are actively pursuing ways to be more sustainable.

After all, finding that critical balance between enjoyment and preservation of natural resources is crucial to their continued existence.

To help, the National Ski Areas Association (NSAA) is at the ready with grants, assessment tools, and awards (in partnership with Clif Bar). Our region’s top resorts have all endorsed the NSAA’s environmental charter and are taking steps to lower their impact.

These Mid-Atlantic mountains are an easy weekend or day trip; they don’t offer the deep powder or panoramic vistas of the West, but they (almost) make up for it in convenience. Plus, without a carbon-intensive flight across the country, your trip will have a lower environmental footprint and no pesky checked-bag fee for your snowboard.

Pennsylvania’s largest ski area, Seven Springs, partnered with the Natural Resources Defense Council to assess ways to reduce its energy and water consumption. Among the results: a solar-powered pumping device was installed for its snowmaking apparatus, more than 6,000 light bulbs were replaced with energy-efficient fluorescents, and a new spa uses geothermal heating.

They also implemented a comprehensive waste reduction program, which included phasing Styrofoam out of their cafeterias. These and numerous other green initiatives didn’t go unrecognized – the NSAA gave Seven Springs a 2009 water conservation award and recognized them as a finalist for a clean energy award.

Snowshoe Mountain in West Virginia teamed with the U.S. Fish and Wildlife Service to protect the two endangered species found on the property, developing a 200-acre habitat conservation easement and earning the NSAA’s 2008 award for habitat protection.

Other initiatives at Snowshoe range from purchasing wind energy credits to recycling used motor oil and ski patrol uniforms. Snowshoe’s management also knows that the little things add up: thermostats are set back by a few degrees to reduce mechanical heating and cooling, and recycling is part of day-to-day office operations.

In Maryland, Wisp Resort audited its facilities to find ways to reduce energy consumption. They maintain a program to phase in more energy-efficient lights and appliances, and efficient water heaters have been installed throughout the resort.

Wisp’s management diligently tracks the results of their recycling program, publishing the quantities of glass, paper, metals, oils, and other recyclables leaving the resort. 550 acres of open space are now subject to a perpetual conservation easement, and development plans provide for approximately 1,250 additional acres.

Virginia’s Wintergreen Resort has long been committed to preserving the natural environment, balancing growth with sustainable development and partnering with the Wintergreen Nature Foundation to help protect the Blue Ridge Mountains region. In 2009, the resort donated 1,422 acres of wilderness to the foundation, permanently protecting it from development. Other eco-friendly practices include continual monitoring of stormwater pollutant levels and a comprehensive recycling program.

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