i have to do an imformative speech on recyling and my main points are : what to recycle, where to recycle, and what products are recycled materials are made into.
all help is appreciated very much!!

Restaurant Equipment and the Green Revolution in Commercial Kitchens – Going Green in the Commercial Kitchen with Environmentally Friendly Products, Pro-environment Practices and a Green Mindset: As manufacturing companies, service providers and top decision-makers all over the world look for ways to positively impact the environment, it’s time for the foodservice industry to conduct an honest introspection and commit to making changes going green every step of the way.

Introduction

The foodservice industry is globally positioned to usher in the green revolution simply because of the size of the industry and significant energy consumed. Any changes, no matter how small, that were embraced throughout the industry would produce significant impact. And the change in operational procedures and processes isn’t limited to the acquisition of restaurant equipment. There are a number of strategies you, as the responsible owner of a foodservice operation, can adopt in your commercial kitchen to run a genuinely green operation and not only contribute to a safe environment, but also favorably impact your bottom line by reducing utility expenses and enhancing overall productivity. Here are ten tips to help you reach this goal in a way that calls for minor modifications in operational practices, employee training and a dash of plain common sense.

Tip#1: Reduce Water Consumption

Water consumption in your restaurant, college cafeteria or catering operation is inevitable. However, there are many things you can do to cut back unnecessary water consumption and reduce usage.

The Dishwasher Fallacy
The commercial dishwasher is perhaps the most prominent piece of restaurant equipment you use in your foodservice operation. Unfortunately, most commercial dishwashers are neither energy efficient nor do they support water conservation. You may not be able to replace your existing dishwashers with energy efficient ones due to budgetary constraints. However, if you can, consider investing in dishwashers and other commercial restaurant equipment that display the Energy Star logo. More about this in a moment. While using dishwashers in your foodservice operation, attempt as often as possible to set the units to the right cycle. Some utensils may not be as soiled as others and so they may not need to undergo an extended cycle. The longer the cleaning cycle, the higher the water consumption. If you have a small operation where dishes are cleaned manually, train your dishroom staff not to leave faucets running continuously. Cleaning and rinsing smaller utensils and china in a large plastic trough will save gallons of water and show a reduction in your monthly water bill, says Laurel Kohl, a senior researcher at the Institute for Sustainable Energy at Eastern Connecticut State University. Kohl further believes that using tap water for the dining service is more earth friendly when compared with bottled water and tends to conserve water resources as opposed to bottled water.

Icing up the Ice Machine
By maintaining a record of the usage of ice at your foodservice facility, try to estimate the amount of ice you use on a daily basis and set the production accordingly. If you are located on a college campus and the students are out for spring break, reduce the number of ice machines you operate during slower times. This will not only conserve valuable water resources but also the electricity used to operate the ice machines.

Low Flow Pre-rinse Spray Hoses and Faucets
Installing low flow pre-rinse spray hoses and faucets is an excellent way to control water consumption at your facility. Most importantly, ask your maintenance man to come in once a month and check thoroughly for dripping faucets. Since he is the expert, you can ask him to make recommendations regarding water conservation.

Tip #2: Reduce your Energy Consumption

Michael Abbate, author of Gardening Eden: How Creation Care Will Change Your Faith, Your Life, and Our World believes that the best way to conserve resources is by tracking them and responding proactively before the damage becomes extensive. Reducing your energy consumption in your commercial kitchen isn’t as challenging as you think.

Energy Star
If you are planning to replace older commercial kitchen and restaurant equipment, invest in appliances that display the Energy Star logo. This is a government sponsored initiative jointly supported by the US Environmental Protection Agency (USEPA) and the US Department of Energy. Energy Star appliances are certified to be energy efficient and are validated after stringent testing.

Run Simple Checks in your Commercial Kitchen
Visually inspect all tabletop and heavy-duty restaurant equipment for wear and tear. Take a piece of paper such as a dollar bill and try to slide it through your refrigerator doors. If it goes through, you are wasting energy and probably need a new door gasket. Finally, optimize all your thermostat settings when inspecting your restaurant equipment.

Energy Assessment
Most utility companies in the US and Canada will conduct commercial energy audits of your foodservice facility for little or no charge. Request one if you haven’t done so already. They are the experts and will be able to offer the right type of guidance to help you reduce your energy bills. If you have extended warranties on your commercial kitchen equipment, request the manufacturer for an all points energy check. Most manufacturers today are as concerned about the environment and conservation as you.

Tip #3: Reduce Waste

There’s no limit when it comes to the measures you can adopt to reduce waste in your commercial kitchen. Here are just a handful of suggestions.

Collecting Recyclables
Foodservice operations receive food and supplies everyday and much of the packaging is recyclable. Because you are removing the packaging in order to get to your supplies, it is extremely easy to collect, sort and recycle. Most urban areas offer recycling pickup along with trash collection. If this isn’t available in your area, contact a commercial recycler if the quantities are large. Your recycler can assist you in setting up an easy to manage program.

Use Compacters and Pulpers
Compactors and pulpers are instrumental in reducing the physical size of trash which needs to be removed from your premises daily. If you did not invest in them while acquiring your restaurant equipment, it isn’t too late. Compactors and pulpers go a long way in reducing the energy resources required to process waste. According to an Energy Star study jointly sponsored by the US EPA and the US Department of energy, investment in energy efficient restaurant equipment and other commercial appliances can cut operational costs by up to 10-30%.

Tip #4: Use Environmentally Friendly Cleaning Supplies

It has taken some time for the foodservice industry to come to terms with the fact that traditional cleaning products are not only environmentally unfriendly, they may even be hazardous to public health in more ways than one. Hundreds of studies have demonstrated beyond doubt that these cleaning products contain carcinogens and other harmful ingredients. Here is what you can do:

Switch to Natural Cleaning Products
Josh Dorfman, the author of The Lazy Environmentalist on a Budget, believes that we no longer have an excuse not to use eco friendly cleaning products. They are not only easily available but also priced competitively. Moreover, they won’t hurt your employees or send them to the emergency room.

Green cleaning no Longer Violates the Codes
Commercial and municipal codes in most jurisdictions have been suitably modified to promote green cleaning. This practice also preserves the quality of water and does not damage ground water tables.

Tip #5: Change to Biodegradable Products where possible

Using biodegradable products is no longer a fashion statement but a genuine global initiative. As scientists continue to look for more avenues and sources for eco friendly bio materials, the practice is sure to help minimize further damage to the environment.

Use Biodegradable Packaging
When packaging orders for quick service customers, take out orders or left overs, use packaging constructed from recycled paper board. Other biodegradable options you may want to consider include eco friendly food packaging made of bagasse, or sugar cane fiber.

Bio Plastics
While conservationists argue over how to store toxic waste, a new line of plastic products called bio plastics is gradually gaining hold. Depending on the size and level of your foodservice operation, you can explore the possibility of switching over to bio plastic products. Many articles and reports have recently appeared in trade publications on this subject which you should give a second look. Bio plastic products are usually constituted from corn or potato starch and are known to be 100% biodegradable.

Tip #6: Change your Lighting

We all take lighting for granted and realize its critical importance only when there is either a black out or a brown out. Like other energy resources, lighting is an area that calls for immediate intervention.

Energy Efficient Lighting
According to a study, 13% of your energy expense is generated by the lighting you install in your facility. You can reduce this ratio by installing T8 fluorescent lighting not only in your commercial kitchen but also in the immediate vicinity. Other measures include installing motion detectors in walk-in freezers, setting up timers in common areas and plain old good sense-asking your service personnel to turn off lights when not in use.

Amazing Statistics
According to a study from the Foodservice Technology Center at Pacific Gas and Electric, about 80% of the $10 billion consumed by the foodservice sector in energy costs goes to waste. Unproductive lighting energy costs form a significant portion of this excess.

Tip #7: Education for yourself and Employees

An educated staff is also a competent staff and this adage extends to leveraging the positive energy of the green movement as well. Here are a few tips and tricks you can consider:

Resources from Manufacturers
Make a few phone calls and you will be amazed to learn the extent to which the manufacturers and distributors of energy efficient restaurant equipment and other commercial kitchen appliances can help you and your employees learn about going green and staying green.

Training Programs from Industry Groups
Certification and training programs organized by industry trade groups such as LEED (Leadership in Energy and Environmental Design) and the Green Restaurant Association are great places to start. Other training and continuing education opportunities are often covered in many trade magazines and ezines.

The Almighty Internet
Simply conduct searches on the Internet and locate relevant resources to help your company go green. Forward these links via group messaging to your employees and announce little incentives for those who read these resources.

Tip #8: Buy Local

“Buying local” refers to the practice of sourcing your products locally. This is an environmentally friendly strategy that is bound to pay rich dividends. Here is why:

Vote with your Feet
If you source your food products, cooking supplies and other essentials from within your local community, you can influence the processes used to grow the food. Large volume buyers always have a say in not just the product but also the process. Buying organic or from sustainable resources is a quick step the right direction.

Energy friendly Conservation
Sourcing locally also reduces environmental damage owing to transportation. The closer your produce or other food products are to your location, the less the transport resources are used.

Tip #9: Conduct the Research

The green movement is not a static entity. It is a dynamic, continually evolving global phenomenon that not only calls for but also requires research and study on your part. Such research does not have to be full time. There are plenty of online resources you can identify that will help you locate possible areas of interest.

Green Blogs
You can also use Technorati or Google Blog Search to locate blogs on green issues. Thousands abound. Better still, why not set up your own blog on going green. It is not only free to blog but it can also provide you with a forum to exchange thoughts, views, ideas and opinions with like minded industry professionals who share a common mandate with you.

RSS Feeds
If you are not all that techno savvy and don’t have the time to become one, ask your computer service provider to send someone over to set up an RSS feed for you which covers the green revolution as it pertains to the foodservice industry. You will be impressed with the number of links you will receive every day on the subject. Through careful keyword selection, you will also be able to control the number of focus areas you have configured the RSS reader to aggregate.

Tip #10: Stay Committed

The green movement is not simply a trend or a fad. It is here to stay and continues to increasingly impact every industry, profession and vertical. Even the consumers are on the cutting edge. According to a study published in 2008 by the National Restaurant Association, 62% of customers surveyed indicated that they would prefer to dine at an environmentally friendly restaurant rather than one that did not consider the environment as a priority. Therefore, it makes good business and environmental sense to stay committed to the green cause and foster a back to nature approach in your operation.

Author: Jeff K Breeden
Article Source: EzineArticles.com
Provided by: Mobile device news

The models are hind-cast to fit past climate data. Since this climate data has been altered the models are fundamentally flawed and therefore do not fit the REAL temperature curves going forward. It would make sense that the models don’t parallel observation.

Why not just throw our litter on the floor? It would eventually return to nature: decompose more quickly than Landfill. How is piling plastic bags full of rubbish, on top of thousands of other plastic bags full of rubbish in landfill sites better for the Environment?
(will take a few mins to download)
Explanations about how we process rubbish all the problems associated with it
and what may be done in future and all problems. There is no evidence to suggest
that landfill is not a problem. There is more evidence to suggest there are more
problems than we knew about.

Climate Change and Waste

http://www.foe.co.uk/resource/briefings/dirty_truths.pdf

Climate Change and Stopping OVER Consumption
•Waste prevention -the best environmental option, avoiding resource use
•Reuse -reduces need for resources and manufacturing
•Recycling -reduces need for extraction and processing of new resources
•Composting -returns nutrients and structure to soils; displaces other fertilizers; sequesters carbon; and, in the case of anaerobic digestion, produces methane which can be used as a 100% renewable energy source.
•Then we must phase out the rest -the residual waste, which is currently landfilled or incinerated
–Phasing out residual waste is the right long term direction, both for resource efficiency and climate change.

http://www.foe.co.uk/resource/event_presentations/waste_and_climate_change.pdf

Biodegradeable Wastes Returning to the soil

http://www.foe.co.uk/resource/briefing_notes/way_forward_on_biowaste.pdf

Campaign Guide. This is old research but demonstrates current arguments. Simply states why landfill sites are not well managed.

http://www.foe.co.uk/resource/reports/landfill_campaign_guide.pdf

Waste Stream and New Technologies and their problems (follow links within)

http://www.foe.co.uk/resource/briefing_notes/new_waste_technologies.pdf

anaerobic digestion

http://www.foe.co.uk/resource/briefings/anaerobic_digestion.pdf

Why putting waste on the ground is a great idea (like in French Vineyards) where it is not even sorted before placing on ground.

Abstract gives sources Utilization of Urban Wastes in Crop Production

http://links.jstor.org/sici?sici=0006-3568%2819710615%2921%3A12%3C561%3AUOUWIC%3E2.0.CO%3B2-I&size=LARGE&origin=JSTOR-enlargePage

Stabilization of organic matter during composting.

http://www.woodsend.org/pdf-files/s.houout_CSU_vol13No1.pdf

Environmental and Health Impact of Solid Waste Management Activities
By Ronald E. Hester, Roy M. Harrison

http://books.google.com/books?hl=en&lr=&id=tP6BEJBUD_8C&oi=fnd&pg=PA1&dq=France+Vineyard+refuse+mulch&ots=dJheQ62BXG&sig=HrBjTWbiQzmGCKWhiu0tcTCf_KM#PPA211,M1

Seastedt T R 1984 The role of microarthropods in decomposition and mineralization process. Annu. Rev. Entomol. 29, 25–46.

St John T V 1980 Influence of litter bags on growth of fungal vegetative structures. Oecologia 46, 130–132.

Stevenson F J 1986 Cycles of soil carbon, nitrogen, phosphorus, sulfur, micronutrients. John Wiley and Sons, New York, USA.

TSBF 1993 Tropical Soil Biology and Fertility: A Handbook of Methods. Second ed. Eds. J M Anderson and J S I Ingram. CAB, Wallingford, UK.
SO In the worst case scenario even if you do not compost just place the waste on the land, after all the organic material decomposes you are left with the plastics tins, glass, etc which does not biodegrade. This is already ‘presorted’ so it would just be a case of collecting up these materials for recycling.

Not looking like such as stupid idea is it now?

Picture yourself outdoors. You are camping, or working out in your garden, or simply taking a walk. You feel at one with nature…but are you harming that nature while you are at it? The chances are actually pretty good that you are harming the environment, even when your intention is to enjoy the atmosphere or to make it more beautiful.

Be more aware of what you are doing outdoors. Most people don’t even think about how much they are harming the environment when they are making their yards more pleasing to the eye. Furthermore, people rarely take the time to enjoy their lawns and gardens anymore. Today, we want to use the highest powered equipment to get the job done in the least amount of time.

Stop thinking of it as work, and start thinking of it as a way to enjoy nature – as well as a way to get a fantastic workout. Get the whole family involved, and get out there for some much needed sunshine while the ozone layer is still protecting you…just be sure to wear your sun block. Here are ten ways that you can protect the environment when you are outdoors.

1. Get rid of that old gas powered lawn mower, and the riding lawn mower. Instead, use an electric lawnmower – if you must – and if you really want to do your part, and get a great workout, use a non-electric, non-gasoline powered mower. Instead of electric or gas powered trimmers, use old fashioned hedge trimmers. Instead of electric edgers, use the manual ones. Instead of weed eaters, get down on your hands and knees and pull those weeds. It’s great exercise!

2. Do not bag the grass that has been cut! Sure, it makes your lawn look nicer, and it is easier than raking, but you aren’t doing the environment any good at all. That cut grass needs to be left alone, so that it can decompose naturally, which in turn feeds nutrients to the soil.

3. If you must water your lawn, do it once a day, and do it early in the morning. Don’t over water the lawn. Also note that it may not look that fabulous when it is under watered, but when the rains come – and they always eventually come – it will get its good healthy green color back again. Sometimes, it is best to let Mother Nature take care of nature.

4. Use a rake. Avoid using blowers and such. These only stir up dust, and they aren’t very good for the environment. Raking is fine, and its great exercise. If you don’t want to do it, hire a neighborhood kid to do it for you.

5. Create a compost pile or bin. This compost makes great, natural fertilizer, and it enables you to recycle your waste, as long as the waste was ‘natural’ to begin with. Compost piles are very easy to create. The environment will thank you – and so will your gardens later on.

Author: Marc Fields
Article Source: EzineArticles.com
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Green chemistry has 12 pricnciples (it can be searched on internet).
Apply one or more principles to your nearlest working to protect environment. For instance, desingation green plastic (PVC) product by using non toxic additives. But what additives are non-toxic and how is cost and product propeties if using those additives?

It is true that well constructed, energy-efficient houses save money and energy. And with suitable mechanized ventilation, they can have better indoor air quality than a leaky building. The principal factor behind this is control.

In a drafty household, outdoor air enters the home intermittently via cracks, unsealed joints and penetrations, depending mostly on the climate. Often there will be extra leakage, leading to a drafty, unpleasant home. In other buildings there won’t be enough, resulting in a stuffy home. Mechanical air flow in a properly-insulated, well-sealed home will exhaust pollution and bring in outdoor air in a controlled, premeditated process. This key fact makes a dwelling both comfortable and energy efficient.

Utilize energy efficient design. Developing tight, suitably-insulated homes reduces heating and cooling costs. Household air quality and energy efficiency walk hand in hand.

Controlling humidity in a home can help get rid of mold, mildew, and various biological growths that have been linked to a number of ill health effects. Building an energy efficient residence with good air sealing and the use of barriers and diffusers to control vapor properly are crucial. The whole building envelope, from the foundation to the roof, needs to be engineered to not just stop moisture entry, but also to permit any moisture which does enter a means to escape. Sufficient ventilation should help make sure that moisture stays within appropriate levels.

Removing or managing individual sources of pollution are essential steps in providing good indoor air quality. If you utilize the appropriate materials, isolate those which are known to cause problems, and supply sufficient ventilation, the levels of indoor pollution in your home may be greatly reduced. Suitable ventilation purges or reduces the concentration of stale air in the home, and imports fresh air from outside.

Along with other methods, selecting, installing, and integrating your home’s combustion equipment is an important component to building a house with safe indoor air quality. Because of the potential for combustion appliances to generate pollutants that can harm your health, they must be properly set up, operated and maintained correctly. Poorly or incorrectly vented appliances can greatly increase moisture in the air, introducing both biological growth and damage to the home. The good thing is, contractors can take steps to lower the risks for combustion equipment.

The way in which a home is handled, maintained, and lived in is an important factor affecting indoor air quality. Preparing for this maintenance during your home’s construction process and grasping the most important concepts will promote good indoor air quality, and even reduce potential problems with the structure of your home for years to come.

Author: Hildy Kincade
Article Source: EzineArticles.com
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It seems that lately more and more industries are taking the initiative and going green. The shipping industry has recently taken on this initiative to become more environmentally safe and is looking into ways in which they can cut their carbon emissions like other industries. This sector is beginning to see the light just as other industries have and are now slowly beginning to change their outlook on the environment and discover ways in which they can go green. As we know, these ships travel very long distances daily to deliver what is needed to a desired destination. There are a select few large companies that are starting a trend in the industry and adapting their ships to be more environmentally friendly and reduce their carbon emissions.

One freight company that is improving their practices is the Maersk shipping line. They have set various targets in place to lower their carbon emissions and they plan to lower their emissions by 20% by 2017. This aim is in relation to all the containers that they transport and by implementing this target, they hope to become a more eco friendly brand. The company hopes that by implementing this change, they will lead by example and encourage other shipping companies to follow suit. Some ways in which they are reducing their carbon emissions and encouraging others to do the same is by the optimisation of their engines as well as renovating their vessels to be more eco friendly. They also are currently developing a very slow steaming system for all of their vessels.

When looking at reducing carbon emissions in shipping freights, the issue of biofuel is commonly highlighted. Some companies have already tested these fuels to see if they could be beneficial to their line but there hasn’t been much development recently. Biofuel is constructed from vegetable oils, animal fats and other ingredients like recycled grease. Also known as biodiesel, biofuel is made from a process called transesterification. If biofuel can be used on vessel engines there is the likelihood that it will partially replace normal fuel in the future and contribute to the cut in carbon emissions.

It is highly positive that the freight industry is taking notice and attempting to help the environment but it is obvious that more vessels need to follow this example. Experts are hoping that the advancement in the production of biofuels will aid in the wider distribution of this fuel to vessels and that they will be able to cut their carbon emissions in the future. There is still extensive testing that needs to be conducted in relation to the distribution of biofuels but hopefully there is light at the end of the tunnel.

Author: Lauren Potgieter
Article Source: EzineArticles.com
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In 2006 Americans spent over 10.8 billion dollars on bottled water What was that money really spent on? What is the environmental impact of billions of dollars of bottled water? Does bottled water offer any real benefits other than convenience?

Types of Bottled Water

Bottled water comes in a variety of types. Bottled waters are grouped into types by the their water source.

• Artesian – Artesian water comes from confined aquifers.
• Mineral – Mineral water comes from geologically and physically protected underground water sources. To be considered mineral water the water must contain at least 250 parts per million of total dissolved solids.
• Spring – Spring water comes from underground formations from which water flows naturally.
• Purified – Purified water is filtered municipal water or tap water Purified water can be filtered in a variety of ways such as distillation, de-ionization or reverse osmosis.

While bottled water may seem superior to tap water consider this fact – if you are drinking Aquafini or Dasani water then you are drinking filtered tap water

Is Bottled Water Safer?

According to a 1999 study conducted by the National Resources Defense Council (NRDC), bottled water in the United States was “not necessarily safer or cleaner than tap water ” To come to this conclusion the NRDC tested over 1,000 bottles of 103 different brands of bottled water The NRDC continued to state that about a quarter of brands tested had contaminants and “violated strict applicable state [California] limits for bottled water “

While our municipal water is subject to what Food & Water Watch call “rigorous testing,” over 100 or more tests are completed each and every month. In comparison bottling plants, considered low risk (by some), are inspected less than once per year.

Understanding the Environmental Cost of Bottled Water

According to SIGG, “Over 100 million plastic water bottles are dumped into America’s landfills — ever day!” Considering this fact landfill waste is an obvious concern. Sadly it isn’t the only one.

Exploitation of Water Supplies

We live in a world with diminishing resources. Water is precious commodity. As we consume rare artesian and mineral waters from developing countries we are overtaxing their water resources. Is it fair to bottle the natural resources of developing countries at the expense of their indigenous residents?

The Cost of Production and Transportation

According to Ling Li of Food & Water Watch, “the production of bottled water the bottling, and the packaging all require energy, so basically they use gas and oil. And then when you ship bottled water you consume a lot of gas and create carbon dioxide emissions.” Should we pay for bottled water when we already pay for a municipal water infrastructure?

Filling our Landfills

By throwing over 100 million plastic water bottles as a nation into the trash each day, we are filling our landfills. By years end, we will throwaway 2 million tons of plastic bottle waste. While more and more cities introduce recycling plans, plastic recycling is on the decline. Last year we recycled only 23% of our plastic bottles.

Convenience at a Price

However convenient bottled water is, we must all understand the cost of that convenience. This cost isn’t only environmental, it is also financial. The NRDC estimates that bottled water costs between 240-10,000 times as much as tap water

As a nation we need end our love affair with bottled water Once we understand the environmental cost of bottled water we can ask ourselves an important questions – Why do we chose to pay 240-10,000 times more than tap water for bottled water a convenience product, that destroys our environment?

Author: Sam Greyhawk
Article Source: EzineArticles.com
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