Did You Know: The Millennium Report, a 4 year study of the world's ecosystems conducted by 1,360 scientists worldwide, found tat 15 of the 24 primary ecosystem services are in decline or near collapse? This includes eco-services such as water purification, soil conservation, pollination, carbon sequestration and flood control.!
We’ve all heard the ‘reduce, reuse and recycle’ mantra and many of us have taken the initiative to reduce our ecological footprints at home, but what about the plethora of chemicals that find their way into the typical classroom? Kids sped up to 30-50% of their time at their desks during the school year, making healthy school environments essential to their health and well-being. Even in small doses, chemical exposure can be quite harmful to their developing bodies which are more vulnerable to the effects of common toxins. But trying to keep up with all of the potential toxins-which seem to be everywhere these days-can be exhausting.
The good news is that we can all take steps to reduce childhood exposure to known and potentially harmful substances. To support the advancement of sustainable schools, we’ve created a short list of ideas to help create healthy classrooms (of course, check with proper administrators before making any big changes). Feel free to add to this list or add your own thoughts and ideas below.
1.) Avoid Polyvinyl Chloride (PVC)
Tip: Avoid products labeled with the recycling code ‘3′ or the words/letters ‘vinyl’, ‘PVC’ or ‘V’.
PVC is found in everything from backpacks to art containers to binders. The unfortunate truth is that PVC contains dangerous chemical additives including phthalates, lead, cadmium, and/or organotins. These chemicals are known to be harmful and because they aren’t chemically bound to the polymer, can leach out of plastic during normal use onto hands and surfaces. Parents and teachers can talk to administrators about reducing their use of PVC and choose to purchase safer plastics for the classroom.
Starr Studios first caught YGR’s attention last month after completing our Green Profile Builder (under the ‘Get Listed’ tab) and is a shining example of how small business can leverage sustainability to unleash creativity, develop strong community relationships, create visibility and differentiate itself from the competition. We are proud to highlight Starr Studios this month in our Green Company Profile!
Company Name: Starr Studios
Company Type: Privately Owned
URL/Location: www.StarrStudios.org
Company Description:
We use only sustainable practices in our sign making while maintaining the highest standards of quality craftsmanship. We use low VOC paints that exceed the rigorous upcoming CALGreen regulations and offer a variety of sustainable sign substrates including no-formaldehyde wood composite panels as well as bamboo panels, traditional play-woods and a variety of reclaimed wooden planks and windows.
This great 2 minute piece explains sustainability using principals of The Natural Step in a way so easy to understand that even kids can enjoy it! Short, sweet and to the point.
Thank you to Real Eyes Ltd. for this wonderful video!
I recently had an ‘Aha!’ moment when I realized I could save more water by eating veggies than by retrofitting my home with water efficient appliances. According to a study published by the International Water Management Institute, the average American meat-eater’s diet contains about 1,426 gallons of water per day. That’s 520,490 gallons of water every year. Vegetarian diets, on the other hand, consume only 686 gallons per day (or 250,390 gallons per year). To give this statement a global perspective, the study goes on to say, “If every person adopted a typical U.S. diet, approximately 75% more water would be needed for food production”. This is nothing short of shocking considering that most of us only need 8-9 cups of water a day to stay well hydrated.
But water is only the beginning. Here are two more staggering statistics for all of us omnivores…
Cane sugar derivatives, proprietary botanical extracts and hydrated cellulose (cleaning agents), purified water and nitrogen propellant.
Manufacturing Location: USA
What Makes It Green:
Avoids the use of unnecessary compounds, including fragrances, linked to respiratory irritation and other health concerns, and contains cosmetic grade ingredients which the company claims is safe for people, pets and the planet. The product also has a number of sustainable features including a recyclable can, design for waterless clean up and uses a nitrogen aerosol propellant, a healthier alternative to common propellants like butane and carbon dioxide.
So you’ve seen Food, Inc., King Corn, The Future of Food and all the other documentaries shedding light on the food industry’s dirty little secrets. You’re committed to making more informed decisions about the food you eat and you’re spreading the word to friends and family in hopes that they too will join you in the journey towards conscience consumption. However, you find that despite your best efforts to purchase healthy food products, you’re lost in the increasingly complex world of front-of-package food labeling. You are not alone. It’s an issue that’s been raging years and has recently lead the FDA to seek public input on ways to “enhance the usefulness to consumers of point-of-purchase nutrition information.” Continue Reading »
Dr. Michael Webber visited Columbus earlier this month to deliver this presentation at a symposium sponsored by the Columbus Council on World Affairs. It’s a fantastic talk on the sensitive and important relationship between energy and water. Take a look!
One of the biggest issues small and midsized enterprises face when it comes to sustainability is a lack of clear direction.Developing a Sustainability Vision may seem a waste of time for SME’s, but how can you plan strategically for the future or expect employees to rally behind you without understanding where you ultimately hope to go and why?
One of my favorite Sustainability Vision Statements comes from TheGreenOffice.com: “Our vision is of a workplace where human and ecological health are the sole byproducts of operation.”Whether The Green Office ever reaches this goal is beside the point; imagining-and striving to create-a better world engenders a sense of community, innovation and continual progress in cultural and corporate fabric that fundamentally drives bottom line impacts (‘Green’ retailer or not).
Purpose before performance
Just like launching a new business, a successful sustainability program begins with a defined sense of purpose.Why do we do what we do? The Natural Step, an international framework for sustainability, prompts organizations to express their visions by asking “In an ideal future, how will you interact with the environment and your neighbors?” Breaking this overarching vision down into smaller pieces catalyzes a shift in organizational mindsets from “what can one person do” to “what can I do today?” by making the larger vision relevant in day-to-day activities. Your vision’s capacity to change behaviors outside of the office may not be certain but knowing where you want your organization as a whole to end up helps determine which steps are necessary to close the gap between your current reality and ideal future while building cohesion behind one central idea.
It’s hard to advocate for change within any group. Period. Navigating the waters of corporate hesitation when trying to introduce ‘Green’ initiatives can be a difficult task, compounded by the fact that many organizations are reluctant to invest time or money in new programs during an economic downturn. Understanding how new ideas circulate within an organization can guide next steps and help to overcome current and future obstacles.
Cue the theory of innovation-diffusion which, in the context of ‘sustainability at work’, is receiving a breath of fresh air thanks in large part to Alan AtKisson’s work and both The Northwest Earth Institute (Oregon) and Simply Living (central Ohio) whose efforts are transforming communities across the nation.
The Theory at Work:
Suppose you want to start a new composting program at work. Although composting has been in practice for hundreds, if not thousands of years, it is an entirely new concept within this environment and your proposition is being met with resistance. As the promoter of this idea, you may be viewed as idealistic or even unrealistic despite the fact that composting is neither new nor eccentric. But so goes the life of an Innovator; your fundamental job is to empower the group with the value of your vision.
We’ve all heard the ‘reduce, reuse and recycle’ mantra and many of us have taken the initiative to reduce our ecological footprints at home, but what about the plethora of chemicals that find their way into the typical classroom? Kids sped up to 30-50% of their time at their desks during the school year, making healthy school environments essential to their health and well-being. Even in small doses, chemical exposure can be quite harmful to their developing bodies which are more vulnerable to the effects of common toxins. But trying to keep up with all of the potential toxins-which seem to be everywhere these days-can be exhausting.
I recently had an ‘Aha!’ moment when I realized I could save more water by eating veggies than by retrofitting my home with water efficient appliances. According to a study published by the International Water Management Institute, the average American meat-eater’s diet contains about 1,426 gallons of water per day. That’s 520,490 gallons of water every year. Vegetarian diets, on the other hand, consume only 686 gallons per day (or 250,390 gallons per year). To give this statement a global perspective, the study goes on to say, “If every person adopted a typical U.S. diet, approximately 75% more water would be needed for food production”. This is nothing short of shocking considering that most of us only need 8-9 cups of water a day to stay well hydrated.
So you’ve seen Food, Inc., King Corn, The Future of Food and all the other documentaries shedding light on the food industry’s dirty little secrets. You’re committed to making more informed decisions about the food you eat and you’re spreading the word to friends and family in hopes that they too will join you in the journey towards conscience consumption. However, you find that despite your best efforts to purchase healthy food products, you’re lost in the increasingly complex world of front-of-package food labeling. You are not alone. It’s an issue that’s been raging years and has recently lead the FDA to seek public input on ways to “enhance the usefulness to consumers of point-of-purchase nutrition information.”
