Sustainability Report – Lawn management: Hiro has started to reduce his lawn footprint to cut down on time on mowing primarily as a motivation but also because of the positive impact on the environment. An area of lawn the size of 10 X 15 yards has now been replaced by recent new projects in Hiro’s yard. Lawn maintenance is causing lots of environmental problems due to emissions from mowers not to mention other gas-powered equipment we routinely use. The runoff of fertilizers and herbicides into our streams can be eliminated or cut down by reducing lawns and replacing them with other planting options that attract pollinators, butterflies and other helpful insects into the garden.  Hiro recommends checking out this website for other ideas at www.lawnreform.org.

Joanie spoke on water sustainability and agriculture in particular where they are trying very hard to reduce their need for water by looking for alternative ways processing food.  Joanie mentioned that her garden worker who is a student at the U. of Del is very interested in sustainability and sent her 40 pages of information on the topic!  Joanie summarized by giving us some ideas to reduce electricity use by turning off monitors and other electronics when not actively using them.  Use LED bulbs instead of the incandescent type.

There are lots of opportunities to reduce or replace energy use so look for just one or two ways in our own homes and it will significantly impact the environment.

We waste a lot of food each year. According to an article in the NY Times 2-25-15, “60 million tons of food is wasted a year in the US, with an estimated value of $162 Billion. About 32 metric tons of it end up in municipal landfills, at a cost of about $1.5 billion a year to local governments.” “Food waste is not only a social cost, but it contributes to growing environmental problems like climate change, experts say, with the production of food consuming vast quantities of water, fertilizer, and land. The fuel that is burned to process, refrigerate and transport it also adds to the environmental cost. Most food waste is thrown away in landfills,, where it decomposes and emits methane, a potent greenhouse gas.”

According to government figure, an estimated 40% of all edible food in the US is wasted at a cost of $165 billion a year. This is from farm to fork, all segments of the food chain.

Percentage of food waste by average American (from Natural Resources Defense Council):

·       33% meats

·       25% seafood

·       20% vegetables

·       18% grains

·       17% dairy products

·       15% fruits

Remember the three R’s: recycle, reuse, and reduce when it comes to food waste. Recycle by using compost; reuse black bananas into banana bread or smoothies; reduce the amount you make or purchase. We need to prevent food waste as well as find better ways to deal with it.

According to USDA: FOOD:

1.     Buy it with thought

2.     Cook it with care

3.     Use less wheat and meat

4.     Buy local foods

5.     Serve just enough

6.     Use what is left; don’t waste it