How high school students use green technology to reduce waste and generate funds for the needy
Sparta Wisconsin, November 15,2016– Students, teachers and community members share honors for using state-of-the-art waste reduction technology to combat greenhouse gas emissions. When the Wisconsin Department of Public Instruction announced the 2015/2016 Standing Up for Rural Wisconsin awards, one of them went to Sparta High School in the town of Sparta. The story leading up to this award began last year when students in the school’s “Earth Club” began examining the consequences of how the school’s cafeteria food waste was being disposed of. Counseled by German teacher Joe Cook, the students soon discovered that the cafeteria sent more than 250 pounds of organic waste per day to the Monroe County landfill. Further research revealed the startling fact that when food waste decomposes in a landfill, it releases Methane which is 23 times more damaging to the environment as is carbon dioxide. For every ton of food waste that decomposes in a landfill, 3.8 tons of greenhouse gas is released into the atmosphere. Read more ›
Recent estimates are up to 40 percent of all the vegetables grown by America’s farms are never actually consumed and end up wasted. This is a problem on many levels including the social and humanitarian with food insecurity and hunger not going away, the economic for obvious reasons, and the environmental because of where the wasted food often ends up – in landfills where decomposition releases greenhouse gasses. Let’s take a quick look at the reasons behind this 40 percent, the consequences of this monumental waste, and finally, what can be done to mitigate the social, economic and environmental damage that’s being caused.
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By Lynda Sturner
PROVINCETOWN — One local business owner is leading the way at helping to make Provincetown more eco-friendly.
Turns out, Ben deRuyter, co-owner of Whaler’s Wharf, the Aquarium Marketplace and the Art House, was the first person in New England to install a relatively new product called Ecovim, an onsite composting system to handle the food waste generated by the nine restaurants in his buildings. DeRuyter said it has been “an exciting experiment” that has indeed “proved itself out over the course of the summer.” Read more ›