November 10, 2008 by Sara Zoe.

Found via UNH’s Discover(ing) Sustainability blog, a story in Foster’s about a potentially very cool resource for purchasing locally grown in Dover. I will be following this closely as the challenges of locally grown and the challenges of being a retailer often create large barriers (especially for prepared foods, though there is an opportunity here!) - kudos to Simply Green Biofuels for setting their sights high:

Simply Green is taking what they call the “100 mile challenge,” committing to stock at least 75 percent of the congreenience store’s inventory from within a 100-mile radius.

“This concept was second nature to us,” explained Andrew Kellar, founder of Simply Green Biofuels. “We want to provide a local option not only for fuel, but for items that people use every day. Our customers can come in to shop and know that what they are buying is helping our local community as well as reducing their own carbon footprint.”

Not only will the products within the store be local and organic whenever possible, but the renovations of the existing building were all done locally and as environmentally friendly as possible.

read the full article >

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November 10, 2008 by Sara Zoe.

Information about sustainable agriculture may be getting a lot more column space in newspapers these days, but it isn’t necessarily getting any easier to sort through the complicated factors and systems that affect personal, community, and global health and sustainability. Fortunately, we don’t have to go it alone.

There’s quite a few opportunities to participate this fall or winter in a Northwest Earth Institute Menu for the Future discussion course, and here’s another sponsored by the Rye Energy Committee:

Menu for the Future, is a six-session course exploring the connection  between food and sustainability. Course Goals are:
• To explore food systems and their impacts on culture, society and  ecological systems.
• To gain insight into agricultural and individual practices that  promote personal and ecological well-being.
• To consider your role in creating or supporting sustainable food  systems.

 

The course will be held at the Rye Library on Thursdays from 6:30 to 7:30 PM. The dates are Jan 15, 22, 29  Feb 5, 12 and 19. The course book costs $20 To register call Mimi White at 964-6586. The course is limited to 10 people.

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