Out with the Old: Recycle Your Old Electronics

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

Organic Salads and an Edible Wall

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.

10 Tips For a Greener You in 2010

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!

Ski Greener This Winter

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.

Localize It

Back in the day, you had your “local”–the restaurant or bar right around the corner where you were a regular and everyone knew your name. The Daily Dish in Silver Spring is just such a place.

Housed in the same space as the former Red Dog Cafe, the Daily Dish combines comfort food (think addictive mac & cheese, fresh home-made bread, wood-oven fired pizza) with a commitment to using local ingredients.

“The Daily Dish reflects our passion for food,” says co-owner Zena Polin. “As a neighborhood restaurant, we really believe in serving delicious food made with quality ingredients. We like to serve comfort food with a twist — food that is seasonally inspired and locally sourced, whenever possible.”

Starters include baked local goat cheese with roasted tomato sauce and focaccia, homemade soups, and salads. For dinner, you can tuck into a tender brined organic roast chicken served with green beans and mashed sweet potatoes or salmon made to order and served with creamy polenta and vegetables.

Owners Polin and Jerry Hollinger bring many years of restaurant and catering experience to the venture and have tapped Chef Michael Chretien, formerly of Rock Creek Mazza restaurant, to head up the kitchen. The Daily Dish sources produce from local farmers and the Takoma Park Farmer’s Market, grains from the Silver Spring Co-Op, fair trade coffee from Silver Spring-based Clear Mountain Coffee, ice-cream from Moorenko’s, and sausages from Let’s Meat on the Avenue in Del Ray. They are also looking into getting meat and poultry from Polyface Farms.

The wine list, carefully selected by Polin for both affordability and quality, includes three organic wines (Torrontes, Malbec, and Tempranillo) from the Santa Julia vineyard in Argentina as well as several offerings from Charlottesville’s Kluge Estate.

On Sundays, don’t miss the “Make Your Own” Bloody Mary Bar, house-cured gravalax, or challah French toast. To kick the recession blues, try three-course $30 Thursdays or half-price wine Tuesdays. Who knows–with great food and deals like these, you, too, may become a regular.

The Daily Dish is located at 8301 A Grubb Road, 301.588.6300, and is open seven days a week.