Tuesday, December 23, 2008
Some tips to start the New Year on the right foot!
Top Green New Year's Eve Party Tips
1. Beat the crowds
There's a certain excitement to being out in a group on New Year's Eve, but if you stay home and host your own ring-in-the-new shindig, you'll save transportation emissions—and, of course, money. You'll also be able to better control the environmental impact of your night, from sending out email invitations to preventing the food and paper waste that comes from bars and restaurants. (Oh, and you can let your friends crash so no one has to drive.) Even the Times Square ball is a little greener since switching to LED bulbs in 2006—isn't it time you were, too?
2. Choose glass over paper
Once you've decided to have everyone over for the big event, you'll have to find a way keep them all fed and hydrated—without ending up with a pile of wasted plastic cups. Look for brands made from recycled paper—like those from Treecycle
who makes biodegradable dishes and cups from sugarcane fiber—and make sure you compost those after the party. Even better, if you don't own enough china and glassware for all your friends, rent some: they look nicer, they're reusable, and you still won't wake up to a sink full of dishes. Check Rental HG to find a rental location in your area.
3. Satisfy the appetites
Your guests will need some food to counteract the effects of all those drinks. Keep it simple with a spread of easy appetizers, homemade salsa or hummus, and fresh fruit and vegetable trays-with organic ingredients grown as close to you as possible (preferably from within 100 miles can help you track down a farmers market or community supported agriculture program in your hometown or, if you live in parts of the world where markets close for the winter, you can order online from Local Harvest's vendors—you can buy some carbon offsets to balance out the shipping expenditure. And you don't have to spend your entire year-end bonus, either—your party
can be festive and fun without breaking the bank.
4. Pour some green drinks
Get your guests in the party spirit with a bar well-stocked with eco-friendly cocktails—whether it's organic vodka mixed with juice from your local orchard; beer from the brewery one town over; or biodynamic wine. Or make your own: Our How to Go Green: Cocktails guide offers recipes for easy DIY gin and ginger ale, plus specialty drinks like a Lemon Drop or a Rusty Nail, which tastes way better than it sounds, we promise.
5. Decorate responsibly
This is the year you can finally forego those plastic 2009 glasses, the cheesy top hats, the disposable noisemakers, the paper streamers. Try making your own decorations out of recyclable materials, from soda can lanterns to plastic bottle snowflakes; for a more elegant look, put together centerpieces and place settings that are stylish and eco-friendly. Skip the throw-away noisemakers and replace them with nutshells in a can or cardboard tube, or with dried beans rattling around inside two stapled-together paper plates.
6. Toast with organic bubbly
Champagne has long been the drink of special occasions, whether anniversaries, wedding receptions, or job promotions. Raise your glass to '08 with champagne
and sparkling wine made from organic grapes and without synthetic additions-then make sure to recycle (or reuse!) your bottles and send your corks off for reuse in Design Within Reach's chair design contest or for recycling through Korks 4 Kids.
7. Pucker up
What's New Year's Eve without someone to kiss at midnight? Keep your lips soft with all-natural lip balm, like those from Revolution Organics or J.R. Watkins, and banish bad breath with organic breath mints from St. Claire's. Still single? No problem. Dating sites like Green Passions, Green Romance
, and Planet Earth Singles will have you watching the ball drop with a fellow treehugger in no time.
8. Cure the hangover
No matter how much fun you had the night before, spending all of January 1 feeling like death on toast is no way to start the new year. Start the detox with a blend of organic herbs and seasonings, like those in Lotus Root Cooler or Ginseng Licorice Tea. Drink plenty of water—but not from disposable bottles—and fight headaches with thyme or peppermint tea. Tea alone won't help your body recover from last night; fill up on organic, free-range eggs, too, since they contain plenty of cysteine, which breaks down toxins in the liver. Other hangover helpers include bananas (for their potassium) and fruit juices (for their energy-boosting natural sugars and vitamins). Don't depend on coffee, burnt toast, or more alcohol—none of these will help your body replenish its stores. Fried food, while delicious, is better as a hangover preventative—it slows down the rate of alcohol absorption.
9. Help keep food tradition alive (with a green twist)
Different cultures and regions each have their own version of a lucky New Year's Day meal—black-eyed peas
in the South, pork and sauerkraut for the Pennsylvania Dutch, 12 grapes eaten at the stroke of midnight in Spain. Other favorable foods include cooked greens, legumes, fish, and pastries or cakes. No matter which meal you choose, support local farmers and markets when you shop for ingredients, and choose free-range meat, organic fruit, and other natural supplies whenever you can.
10. Make some resolutions
Many of the same resolutions we make year after year—lose weight, eat healthy, stop smoking, get organized—aren't just good for you: they're also good for the environment. Now it's time to get out there and stick to your new plans!
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Friday, December 19, 2008
Basking in shame: Canada must atone for its treatment of gentle giants
By David Suzuki with Faisal Moola
The basking shark is huge – often bigger than a bus. As fish go, it’s second in size only to the whale shark. It has been roaming the world’s oceans for at least 30 million years. Mariners throughout history have mistaken it for a mythical sea serpent or the legendary cadborosaurus. Despite its massive size, it feeds mostly on tiny zooplankton.
These are some of the things we know about this gentle giant. But our understanding is limited; we don’t really know much more about them than we did in the early 1800s. One thing we do know is that they used to be plentiful in the waters off the coast of B.C., in Queen Charlotte Sound, Clayoquot Sound, Barkley Sound, and even the Strait of Georgia. Only half a century ago, people taking a ferry from Vancouver to Vancouver Island may have spotted half a dozen lazily swimming by. But now, reported sightings are down to fewer than one a year off the B.C. coast. All indications are that this magnificent animal is on the edge of extinction. It makes my blood boil!
Over the past two centuries, people have been killing them for sport, for food, for the oil from their half-tonne livers, and to get them out of the way of commercial fishing operations. Many were also killed accidentally by fishing gear.
In their 2006 book Basking Sharks: The Slaughter of B.C.’s Gentle Giants, marine biologist (and David Suzuki Foundation sustainable fisheries analyst) Scott Wallace and maritime historian Brian Gisborne note that the “pest control” methods used in the 1950s and ’60s were particularly gruesome. Basking sharks are so named because they appear to bask as they feed on plankton on the water’s surface. And even though they don’t eat salmon and other fish, they sometimes get tangled in gillnets, hindering commercial fishing operations. So fisheries patrol boats with large knives attached to their bows would slice the animals in half as they “basked” on the surface.
Basking sharks were not the only victims of fisheries-management practices during that time. Thousands of seals, sea lions, black bears, mergansers, and kingfishers were also killed in the name of keeping the salmon stocks for people.
The basking shark is now recognized as an endangered species by the Committee on the Status of Endangered Wildlife in Canada, but it is not legally listed or protected under the federal Species at Risk Act. The government is consulting with Canadians until December 30 on whether or not to list and protect them. It goes without saying that they should be protected, but our country’s record on endangered marine species doesn’t leave a lot of room for optimism.
Although public consultation is good, listing of the basking shark – and any other species at risk – should be based on science. And the science is clear: The basking shark is Canada’s most endangered marine fish. The Pacific population is almost extinct. We don’t need a public consultation process to tell us that.
Listing the basking shark would have little or no economic impact, as there are so few sharks left. And because the federal government is largely responsible for the basking shark’s demise, it has an even greater responsibility for its recovery.
If the basking shark does not get listed under the Species at Risk Act, other endangered marine species have little hope for protection. And it will be an indication that when it comes to these vulnerable animals, science does not matter. Already, we have another species recognized as endangered by COSEWIC, the porbeagle shark, but not only has Canada failed to offer it legal protection under the SARA, our country still has a directed fishery for it.
Fisheries and Oceans Canada justifies this lack of protection for the porbeagle shark by claiming that the socioeconomic impacts of listing it would be too great and that recovery and protection is or can be achieved used other means, such as the Fisheries Act.
But as we can see from the example of the basking shark, those other means are not enough. These animals need to be protected under strong species at risk legislation. When one species goes extinct, the repercussions cascade throughout the environment. We can’t afford any more losses.
Take David Suzuki’s Nature Challenge and learn more at Davidsuzuki.org
Get more information on how you can help save the basking sharks
Hybrid-electric ice resurfacer scores big for arena air quality
Dirty exhaust fumes.
Many of us have seen them, and wondered about them, every time we see a gas-powered ice resurfacing machine motor around an ice rink.
Eventually those fumes dissipate into the air of the enclosed arena and we don’t see them anymore. But make no mistake, a chemical brew hangs in the air we’ll continue to breath for the rest of the hockey game, practice or afternoon of pleasure skating.
The good news is we’ll soon be able to start saying goodbye to that nasty indoor air pollution in Canadian ice arenas.
At least that's if Finnish company UKKO
has its way. The company manufacturers the planet's first zero emissions battery-powered ice cleaning machines. For about $160,000 per machine -- twice the cost of most gas-powered models -- cities and towns can put an end to two harmful byproducts of gas-powered machines which affect arena air quality.
The hybrid-electric ice-resurfacer, called the Icecat, emits none of the potentially dangerous pollutants carbon monoxide and nitrogen dioxide produced by traditional gas-powered models used in most arenas. Ten years ago, a University of British Columbia study suggested that 40 per cent of ice rinks in Canada exceeded guidelines for nitrogen dioxide, a hazardous gas that, in high levels, can cause breathing difficulties and irritation to eyes and nose to players and spectators.
While still rare in Canada, the Icecat is beginning to make inroads. The City of Toronto has just purchased two. Two other machines are in operation in the city of Winnipeg and at the University of Manitoba.
Elsewhere in the world, Icecats are sold in Russia, Scandinavia and the United States.
A fully-charged Icecat can produce about 25 cleanings of an ice surface before requiring recharging. The Icecat can be easily recharged during arena off-hours or ice rental down time.Despite costing more than traditional ice resurfacers, the company says municipalities can save money in fuel and maintenance costs typical of gas-powered machines.
is Canada’s green outpost.
How to put a personal stamp on the Holidays
How to put a personal stamp on the Holidays
I can tell the holidays are almost here when I offend a friend or two. Just yesterday, I brazenly poopooed my friend’s gift for her mother - a pink rhinestone covered computer mouse - even though it’s what her mother wanted. When it comes to holiday gift-giving, I seem to have low tolerance for people who buy frivolous stuff.
Believe me, I am certainly not the most conscientious consumer; but this year I’ve decided to put my money where my mouth is and giveonly meaningful, homemade and earth-friendly presents.
Here’s what I’m thinking of giving my dear friends and family (other than a lecture):
1. Edible gifts
Totally thoughtful and practical, I’m thinking of fair trade coffee beans and chocolate or baked goods I made myself. Note: I have yet to make a single batch of cookies so perhaps this gift should be accompanied by a warning.
Re-gifting is great for friends and family who are not materialistic but do appreciate things like second-hand books, artwork and picture frames. From my experience, re-gifting is made even easier if you pass on things other people really want like unopened bottles of liqueur or gift cards for businesses they frequent, but you don’t.
Read more on Simplegreenaction.ca
Hong Kong Chefs Join Sustainable Seafood Initiative
Hong Kong Chefs Join Sustainable Seafood Initiative
Three renowned Hong Kong chefs have been named WWF Ocean Friendly Chefs and will design menus featuring sustainable seafood species recommended by WWF's Seafood Guide. The chefs are Lau Chun from Yellow Door Kitchen, Margaret Xu from Yin Yang Fresh HK Cuisine and Jacky Yu from Xiyan.
Hong Kong residents are some of the largest consumers of seafood per capita in the world. According to the Hong Kong Ecological Footprint Report 2008, the huge demand for seafood is contributing the depletion and overexploitation of fish stocks around the world.
"Fish is my favourite food and if I'm stuck on an island with nothing to eat I hope I can at least eat fish," said Xu in a statement. "The ocean is 70% of the planet we live in – if we don't look after this we will be left with nothing."
WWF recently also rolled out the newly revamped Seafood Choice Initiative website, where consumers can download sustainable seafood recipes designed by the Ocean Friendly Chefs. It complements the Seafood Guide, which ranks more than 60 of the most popular seafood species in Hong Kong into three categories: Green-Recommended, Yellow-Think Twice, and Red-Avoid. Among the species in the red column are Orange roughy, Hong Kong group, and Red crap, many of them caught in the South China Sea.
Hong Kong chefs aren't the only ones who have been singled out by WWF as buyers of unsustainable seafood. We recently reported that undercover investigators have discovered that three Nobu restaurants in London have been serving endangered Atlantic bluefin tuna, passing it off as non-endangered tuna.
Read WWF's Guide
to choose sustainable seafood.
Read more on WWF Ocean friendly chefs
McDonald’s Golden Rules for Energy Efficiency and Sustainability
The Golden Arches' Golden Rules for Energy Efficiency and Sustainability
CHICAGO, Ill. -- McDonald's vice president for corporate responsibility went to the Virtual Energy Forum this week to offer up his company's take on energy management, green building and sustainability.
Speaking about the importance of environmental responsibility and responding to questions about how to pursue goals despite troubled economic times, McDonald's Vice President for Corporate Responsibility Bob Langert told moderator Lou Canellis that it's a matter of sticking to principles.
"If a company truly holds a value, it's always going to be there," Langert said. "Ray Kroc, the founder of our company, said, 'Hey we're gonna have principles when we're poor, and we're gonna have principles when we're successful."
Langert's nearly hourlong conversation with Canellis focused on "Adding Business Value Through Energy Management and Sustainability."
Depending on one's point of view, energy can deemed be a sweet spot or a pressure point for McDonald's.
The company spends more than $1.5 billion a year around the world to power its restaurants. About 80 percent of an average restaurant's energy use is devoted to heating and cooling systems and running cooking appliances. Lighting is another significant draw.
According to Langert, his company views energy management as an opportunity.
"Energy is really our No. 1 issue," he said. "When you look at the dollars we spend, and the impact we have on the environment, and the progress we can make to do better, and use our size and influence to make a difference, it's energy."
To that end, Langert said, the company is addressing energy management on a number of fronts:
- It's running a pilot project with a handful of recently built green restaurants. The one completed in Chicago in August has a green roof, a permeable parking lot, a 20,000-gallon underground cistern to capture runoff water, LED lighting outside and a daylight harvesting system inside. Elsewhere green stores are planned for Brazil, France, Canada and Germany.
-Internally, it provides employee education and operates a popular Energy All-Star recognition program that showcases innovations, best practices and outstanding efforts on the part of workers;
-Externally, the company requires its suppliers to join McDonald's in working to improve any aspect of their business operation that affects the environment. The company does not mandate goals, but does require suppliers to provide annual measurements to McDonald's in four environmental areas: energy use, water consumption, waste and recycling, and air pollution.
"Our philosophy is not to pressure our suppliers, or to prescribe or or to mandate," Langert said. "We have a very collaborative relationbship. For us, advancing the environment is good business, we want our suppliers to share those values so we incorporate the environment as part of doing business with McDonald's."
Read more on McDonald's Corporate responsibility
Tom Hanks and Freeplay have been working to bring clean and renewable energy lanterns to Rwanda
Tom Hanks and Freeplay have been working to bring clean and renewable energy lanterns to Rwanda
Freeplay Energy has been developing some great consumer products over the years, such as the Lifeline Radio, Jonta “human-powered” Flashlight, and the Indigo Lead Lantern. But there is an offshoot of Freeplay we have yet to discuss, which is the non-profit Freeplay Foundation. With the help of the Lemelson Foundation, and green celebrity, Tom Hanks, Freeplay has been working to bring clean and renewable energy lanterns to Rwanda.
The Lifelights will replace the old, polluting, and dangerous kerosene lights currently being used in Rwanda. Compared to the consumer version of the Indigo Lantern, the ones that will be sent to Rwanda this February of 2009 are far more durable (able to withstand extreme weather and environmental conditions) and can be used to light up a larger area for longer periods of time.
The technology behind the Lifelight is primarily LEDs (Light Emitting Diodes), which provide an amazing amount of light for their size, efficiency rating, and non-toxic nature. Like Freeplays consumer brand of products, this lantern can be powered/charged by either sunlight or their own patented “wind-up” technology, which is thankfully far beyond most other “shake” flashlights on the market today.
The Lifelights are designed to be almost indestructible and to last for years with minimal maintenance and cost to the owner. Donors like The Lemelson Foundation and Tom Hanks have enabled the development of this appropriate technology which will bring light to many of the children in Rwanda who have been living in the dark once the sun goes down.
To learn more about Freeplay Energy
To learn more about Freeplay Foundation
New Years Eve with a green twist
By Joanie Bergeron Poudrier
If you decided to spend New Years Eve in one of the coolest place in North America, you'll probably go to Times Square to celebrate with the crowd!
But here is another idea of where to go to start the New Year on the right foot. The Greenhouse, a LEED certified bar in the middle of SoHo, is the place to be for a green twist NYE.
«Try this no-fail drink: a 360 Vodka (distilled with 21% less energy and packaged in recycled glass) 'tini with extra olives, which you can test at the recycled glass bar surrounded by LED lights and bamboo-covered walls. Tunes blast from wind-powered speakers and organically clad waiters keep you hydrated (today; dehydrated tomorrow).» -Ideal Bite Team
Tuesday, December 16, 2008
A new way to help corporations save enery, greenhouse gas emissions and money
OAKLAND, Calif. -- Seven MBA students helped big name companies such as Google, Yahoo! and Cisco identify energy efficiency opportunities in their operations that will save $35 million in net costs over five years.
They are part of the Climate Corps, an Environmental Defense Fund pilot program that pairs business students with corporations to explore strategies that save energy, greenhouse gas emissions and money.
The pilot was a success and now EDF wants to scale up with a partnership with Net Impact, the nonprofit focused on fostering tomorrow's socially responsible business leaders.
"Within five years, we want to have done 200 companies," Beth Trask, a manager of EDF's corporate partnerships program, told GreenBiz.com Wednesday. "We want to build a body of case studies to show that energy efficiency can really pay off."
Yahoo!, Cisco, Intuit, NVIDIA, Salesforce.com, Crescent Real Estate Equities and KKR participated in the pilot program, which ran 12 weeks over the summer. The seven MBA students identified efficiency initiatives that will reduce greenhouse gas emissions by 57,000 tons annually.
One Climate Corps Fellow working at NVIDIA in Santa Clara, Calif., discovered some areas were overlit using a light meter. A subsequent de-lamping project to pair down the lighting will save the company $83,000 a year, Trask said.
Another fellow working at Cisco helped create the plan to install energy saving devices in the company's R&D labs, a move that will save Cisco some $8 million annually. The project's ROI is 18 months and it will trim the company's emissions 3 percent.
A third fellow paired with Crescent Real Estate Equities identified energy efficiency upgrades that will save the company $400,000 in energy costs every year.
EDF estimates no-cost or low-cost initiatives can save companies as much as $40,000 for every 50,000 square feet in office space, yet many businesses aren’t taking advantage of the opportunities. The program is meant to address the common barriers, such as the lack of time, staffing or awareness of new technologies.
"We also wanted to channel this new generation of MBA students," Trask said. "Give them the training and opportunity to focus on energy efficiency challenges and give them experience that they can take into their first job after school."
EDF and Net Impact are now actively looking for 15 to 20 host companies to participate in the 2009 Climate Corps program. Eligible fellows will have finished their first year of business school.
Nearly 100 students competed for the seven pilot slots, Trask said. Some 2008 fellows have already been informed they are wanted back after they finish school.
"For some environmental managers," she said, "it was just a godsend."
Read more on GreenBiz.com
Australia brings forward A$500 mln green energy fund
Australia brings forward A$500 mln green energy fund
Reuters, 14 December 2008 - Australian Prime Minister Kevin Rudd called for a "solar revolution" on Sunday as he unveiled plans to bring forward a A$500 million (US$329 million) fund to promote renewable energy in a bid to stimulate the economy.
Read more at Wbcsd.org
How an imperfect swirl could put a lid on hunger
By Cody Larocque, Alternative Channel's Youth Contributor
When we think of sustainability, images of organic farming and low impact machinery come to mind, along with crops that are environmentally gentle; but we forget about wasted resources.
This week I stumbled upon a small store in an obscure part of Montreal which, sells the seconds from bread companies at a reduced price, which are discarded just because they don’t meet their quality control’s magic eye standards.
Though there is nothing wrong with these products. They are both perfectly edible and just the same as the “standard” product except that they have tiny deficiencies. I looked around at the products as I walked up and down the aisles. I stopped at a pack of twelve hamburger buns and I didn’t notice anything wrong with them. So, I asked the clerk what was wrong, he came over and told me: « It’s cause it has two black sesame seeds».
What? For two sesame seeds this was chucked? «Yep» he said flatly. As I continued to pace up and down the store, I kept noticing that the bread was only slightly different than the mainstream supermarkets but it was bagged in the same bags. I picked up one that had its line to the right when it was supposed to be dead center. First, I laughed then I got disappointed.
The disappointment stuck with me all week. How can it be that we toss so much food away? There is an easy answer for that, we have too much. We’re used to the fact that our bread has all dark poppy seeds or that it has a line down the middle instead of the side. If they can fill a small 4 aisle store with just bread, imagine all the rest of the food that is tossed away just because it is not the right shade or consistency? The grain that is just wasted because of slight superficial flaws is appalling. Whether it looks like that loaf or this loaf it’s still bread, and still good for consumption.
Let’s imagine if the companies sold their products no matter what they looked like, whether the slices where crooked or that the loaf was darker than others. And took the grain that they did not use for remaking the lost units, and instead sent it to countries that needed the grain more than we do? Though it would not totally solve all the food issues in the world it could possibly put a dent into it. Another thing is that companies would save money. Yes that’s right; they would save money because they would no longer need to remake batches or units to replace so called “lost” ones.
Also, I don’t think many consumers would mind, after all, bread is bread. Think about it, if a company was to wrap it up in jargon like this :«Dear customer, the loaf in your hand, as you may have noticed, has slight imperfections, they are not harmful. We have decided to stop casting off our imperfect products and sell them instead to you; with all the grain which is being saved we intend to send it to less fortunate countries so they may benefit from our prosperity». Sales might even skyrocket; in fact some people pay a premium just to get “artisanal bread”. People want to feel like they are doing a good thing, even if it is for buying a loaf of bread.
We need to not only look at sustainable ways of farming and growing produce but also at responsible forms of production and, finally, consumption to change the way we look at how we survive. If we don’t, we’ll have more problems than just the simple fact that our bread is not sliced perfectly.
Is Slow Growth, the solution to 6.7 billion people?
By Alternative Channel's Youth Contributor Cody Larocque
With the world’s population now at 6.7 billion people; we’re not only running out of space but food will shortly start to be in short supply. How are we going to reconcile that damnable economic function of supply and demand? The amount of mouths keeps growing and the amount land is shrinking. There are many ways around this dilemma we could observe a worldwide one child policy, but that’s ludicrous, because that only makes us one step closer to a cold machine like society. However, we should at least educate the principles of family planning to other areas of the world beside the affluent West that can easily have access to aid when something goes awry. No, the better and more likely solution will be sustainable Growth Farming.
What does sustainable growth farming entail for the agriculture business? It means slowing down. Slowing down the often rapid crop turn around and letting the ground to breath, which replenishes the nutrients which are needed for healthy crop growth. But also by the slower rhythmic cycling of the crop cycles, promotes a rudimentary form of permaculture which has always been shown as beneficial to the environment. The benefits of permaculture are already well known for the integration of all aspects of the ecosystem, flora and fauna into a sustainable single entity. Though the change to slower, more environmental based methods of agriculture (which include choosing crops which grow efficiently and naturally in one’s environment, and reducing the use of machinery if possible) might seem like a hampering factor, it in fact, would pay for itself in the long run by reducing the need for GMO’s and overly polluted and sprayed foods. Slow Growth, also pertains to the method in which a farmer would raise his livestock. Instead of being cooped up the animals would need to be given free range, and a natural diet. As of now we feed, live stock with grain which we grow for them, that could go to feed the less agriculturally productive nations.
Sustainable Growth Farming’s ideals and beliefs often mesh with the Slow Food movements. The two in fact benefit greatly from each other. With winter coming on, farming is on downshift, hopefully in the spring many farmers will change their attitudes towards their role in the world as not only food producers but earth keepers.
Tuesday, December 09, 2008
Industry Newsletter: Alternative Channel’s Offering Overview for 2009
As the year comes to an end, an update from Alternative Channel on our Offerings heading into the New Year and some samples from the growing array of content that is being uploaded to Alternative Channel and syndicated across North America and Europe.
Not our final greeting of the year - a friendly update as we all look back on a dynamic year in the corporate social responsibility movement in 2008 and prepare for 2009.
Please standby for our Year In Review!
The Alternative Channel Team
|Innovative B.C development takes another green site!|
Dockside Green, already a groundbreaking green residential and commercial development in Victoria, British Columbia, has achieved another first in Canada: It's now treating 100 per cent of its sewage on-site and is using an integrated approach to water treatment and conservation to reuse treated water for flushing toilets, irrigation and...
||If I had four trillion dollars...|
Just think what you could do with $4.1 trillion! That’s how much the U.S. and 17 Western European countries are spending to bail out financial institutions involved in an economic crisis that began in the U.S. and soon reverberated around the world Read David Suzuki's article.
|Alternative Channel can cover one of your events! Contact Alex Salzman, VP Corporate Partnerships for an information exchange and draft proposal.
If you are interested in submitting your company’s story for coverage throughout our network, or if you want to subscribe to this newsletter , please contact Joanie Bergeron Poudrier to receive more information.