Whidbey Goes Green and Climate Change

Climate change is an issue of both development and environmental aspects. A universal consensus is the awakening that the changes that affect our planet from a problem that cannot wait any longer and will have to be attended to sooner rather than later.

Nowadays we are faced with a double challenge: how can we reduce destructive carbon emissions, but still satisfy the energy requirements of the world’s underdeveloped and poor regions.

The World Bank concentrates on various other economic and social possibilities that a low carbon direction will create.

Poorer nations that are looking to get out of poverty should not be punished for the negative effects of the dependency on fossil fuels in wealthy countries. The development aspirations of developing countries should be at the center. We also should teach next generations to pay extra attention to the climate change; it includes schools on all level, traditional and online.

A worldwide regulating framework is required, and this development should provide developing countries with the necessary financial funds. This worldwide framework should be matching the long-term required development for energy solutions, and come with the essential technological advancement and financial bonuses to move continually towards an economy that has a small carbon footprint.

Poorer Nations Are Disproportionately Suffering
Developing countries are more susceptible to the changes in our climate than wealthy countries, and poorer people are more vulnerable to the heightened influences of unpredictability in weather activities. They will be worse affected by storms, floods, and droughts. Human activity-triggered climate change is predicted to impact the agricultural productivity all through our tropical and sub-tropical regions in a very negative way.

Water quantity and quality will decrease in the majority of arid and semi-arid areas, increase the occurrence of diseases like malaria, dengue, and other vector-borne health issues in tropical and sub-tropic regions, and cause harm to ecological systems and biodiversity. Additionally, the rise of sea levels related to anticipated raise in global temperature could very well make tens of millions of people that live in low-lying areas homeless. The worst affected regions are will be the Ganges delta in India and the Nile delta in Egypt, and could quite possibly endanger the existence of many small island states.
High time to act.

Green Industry – Food Business

Green Industry – Food Business

Many restaurants would like to shift toward zero waste, a philosophy that encourages the reconstruction of production life cycles in a way that all waste is reused or recycled. Foodservice businesses aiming for zero waste give attention to minimizing their waste materials wherever possible, and subsequently rerouting all still left waste toward recycling and composting facilities. If restaurants want to achieve zero waste, they should implement include these three major strategies in their business:

Eliminate non-recyclable and non-compostable waste
Many of modern day restaurants successfully eliminate all waste that can not be sent for composting or recycling. As to outgoing materials (materials handed out to or used by consumers), numerous restaurants have changed to compostable food packagings like biodegradable coffee cups, plates, utensils, and compostable containers.

It is important that businesses make sure that products labeled ‘biodegradable’ meet ASTM D-6400 requirements for compostability. Incoming packaging products can be a little harder to regulate as you cannot always make sure that for example, a supplier will not cover your fruits with plastic. Nevertheless, many restaurants demand from their suppliers that they refrain from using packaging materials that are tough to recycle such as plastics and polystyrene.

Get rid of trash bins
There quite a few green-minded restaurant owners who have totally or at least significantly decreased the volume and the size of their trash bins. This is apparently a remarkably powerful approach provided that you already implemented the rule mentioned above and eliminated most of the plastic packaging and have shifted towards biodegradable coffee cups and plates. By getting rid of your trash bins, you essentially force your customers to think before throwing out their waste. If you additionally add convincing recycling & composting signage, this strategy might be a remarkably effective approach for getting consumers sustainability-conscious.

Educate the employees
Restaurants cafes that are the most successful at transferring toward zero waste are typically paying significant attention to the education of their staff about reliable and successful recycling strategies, composting methods, and the implementation of reusable goods. Proper education is essential when they have to answer questions from customers about the new policy, but also to understand the essentials of the shift towards a zero waste policy.

Furthermore, proper training will ensure that they will effectively dispose of waste left on countertops or in preparation areas. On top of that, if you have employees that are enthusiastic about their restaurants’ transition toward zero waste, they will significantly help toward embedding that perception into the culture of the business and the hearts of the customers. Encourage your staff to get their education in order, for example by getting their GED diploma.