Eco-inspiration: Estia’s Little Kitchen uses kitchen scraps to make compost which goes into the restaurant’s gardens.
Edible readers are no sustainability strangers. We chronicle winemakers boosting the ecological and social impact of their grape growing, and explain why scallop farming can clean up the bays. Eating and drinking local has all sorts of footprint-shrinking benefits. But now Canio’s Cultural Cafe in Sag Harbor is challenging us to look within our own homes and lives and “change one habit for the planet.”
Canio’s has entered a team in the EcoChallenge, a national competition organized by the Northwest Earth Isntittue, that runs begins October 1 and ends on October 15th, and asks people to change one habit (and maybe more) for the planet. Teams participate on the honor system, logging in to report and compare their efforts. (People interested in signing up should join the Canio’s team at this link. Team Name: Eco-Canio’s. Key: canios.)
We are already avid composters, good for the garden and for reducing the number of garbage bags we need to take to the dump (the EPA estimates that food waste and food packaging accounts for 40 percent of the volume of landfills). But we still toss more food than we’d like, sometimes because our children don’t clean their plates and sometimes because we don’t plan well or make more thorough (and creative) use of leftovers. And we have plenty of parsley and basil in the garden that needs to become pesto. To guide us, we found this handy list of 10 tips for reducing food waste from Nourishing the Planet.
“It’s true we do most of these things already,” Szoka continued. “However, I feel the challenge makes us even more conscious of what we’re doing, may cause us to do more, and, most importantly, links us with others nationwide endeavoring to do the same thing.”
LET US KNOW. What are you doing to reduce your impact on the planet? And what’s the one thing you would suggest that others do?
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