It might not be the most pleasant topic to think about, but it is a part of life: we are all going to die. But how can we die better? Many Americans are reflecting on this question and recognizing that their carbon footprint extends past death, shunning traditional burials in the process. Over half (53.8%) … [ Read more]
Back to the Earth: When it comes to after-death care and burials, green is the new black
September 30, 2019 by
Craft Culture: Secondhand ethos, first-class fashion at Tandem Vintage
February 25, 2019 by
We humans are in dire need of an intervention—at the rate we’re going, there are simply too many of us creating too much waste for our earth to continue sustaining our buying habits. From our landfills to the flotillas of detritus in our oceans, we are virtually drowning in our own stuff. Rather than carrying … [ Read more]
New Belgium earns highest “zero-waste” certification
July 27, 2016 by Leave a Comment
New Belgium Brewing has received the highest certification level possible (platinum) from the U.S. Zero Waste Business Council (USZWBC) for its waste reduction efforts. Businesses with a 90 percent waste reduction rate can apply for the certification. New Belgium has exceeded this rate since it began tracking the data more than 10 years ago, and … [ Read more]
Jer-Lindy Farms and Redhead Creamery win dairy sustainability award
May 12, 2016 by Leave a Comment
Jer-Lindy Farms and Redhead Creamery were recognized with a 2016 U.S. Dairy Sustainability Award for Outstanding Dairy Farm Sustainability, at a ceremony in Chicago on May 11. The 200-cow Brooten, Minnesota farm and artisan cheesemaker—a partnership between two generations of Jennissen family—were acknowledged for a number of sustainable practices, including reducing the farm’s energy use by 20 percent, not … [ Read more]
Green businesses are sprouting at The Plant
April 19, 2016 by Leave a Comment
Beer is the key to everything, says Carolee Kokola of Bubbly Dynamics, landlords of Chicago’s The Plant. The Plant is a former meatpacking plant that’s been repurposed as into a food-production facility. The goal is to have a building with zero waste and a self-generated power supply—no small feat for a large industrial building. While open to … [ Read more]
A new (tasty) use for recycled water: Beer
October 7, 2015 by Leave a Comment
Mavericks Brewing announced today that they’ve made the first beer in California using recycled water. And not just any recycled water: greywater sourced from NASA. Mavericks, an independent craft brewery in Northern California, will unveil the recycled-water version of their best-selling Tunnel Vision IPA at the Meeting of the Minds Conference on October 22. “California is … [ Read more]
The Water Issue
August 7, 2013 by 1 Comment
A look at the role of water in beer, the state of freshwater in Minnesota, and issues affecting water both here, and around the globe. Minnesota: Land of 11,842 lakes of more than 10 acres in size. Land of 63,000 miles of rivers and streams, headwaters of three of the largest river basins in North … [ Read more]
