Many green parents (and doctors) have long thought that increased exposure to environmental toxins can lead to childhood diseases such as asthma, cancers, birth defects, and developmental disorders. CNN.com even ran a story last week about industrial chemical buildup in children’s bloodstreams. Now, the Shaklee Foundation and HealthyChild.org have teamed up to produce a new DVD that provides information for parents, teachers, school administrators, and child care professionals on five easy steps to create healthy environments for children.

Creating Healthy Environments for Children features Private Practice’s Amy Brenneman as host with Ben Harper providing music. Pediatricians Dr. Philip Landrigan and Dr. Alan Greene provide their expertise, as well. Their five major tips include:

• Avoid using pesticides
• Clean safely
• Help children breathe easier
• Provide healthy food
• Use plastic products wisely.

Pop the DVD in your computers, and you’ll find three tool kits, one each for home, child care centers, and schools, that provide resources for making each environment safer for children. The tool kits also give advice for community outreach and activism on safer environments for children.

The DVD will be released in November and retails for $12.95. More information can be found on HealthyChild.org’s website. HealthyChild.org is also releasing a similar book Healthy Child, Healthy World, in March of 2008

The Association for the Advancement of Sustainability in Higher Education announced on Friday four Campus Sustainability Leadership Awards in four different categories. Two other schools were named honorable mention. The awards were given during the 7th biennial Greening of the Campus conference held at Ball State University.

Chandler-Gilbert Community College (Chandler, AZ) won in the community college and other two-year institutions category. Green Mountain College (Poultney, VT) won in the four-year and graduate institution (under 1,000 students) category. Middlebury College (Middlebury, VT) won in the four-year and graduate institution (1,000-7,500 students) category. Michigan State University (East Lansing, MI) won in the four-year and graduate institution (over 7,500 students) category.

Chandler-Gilbert’s president, Maria Hesse, was one of the first presidents to sign the American College & University President’s Climate Committment. The College is part of a city-wide system that uses reclaimed water for irrigation. Two of Chandler-Gilbert’s campuses use energy management systems to ensure energy efficiency, and all new buildings will be built according to LEED standards.

For Green Mountain College, the environment and sustainability are unifying themes on campus. Environmental awareness is infused into every aspect of the curriculum, and all students must take courses in sustainability. Students installed a wind turbine to power the campus greenhouse and solar panels on the student center. The remaining energy needs are met partially by electricity generated from methane from local dairy cow manure.

Middlebury College has pledged to become climate-neutral by the year 2016. Bill McKibben is a scholar-in-residence there, and Step It Up 2007 was largely organized by Middlebury alumni. 25% of Middlebury’s dining budget goes towards locally grown and produced food, and the college recycles 60% of its waste. The campus uses solar and wind-generated power for portions of its energy needs, and has an Environmental Council, a committee of students, staff, and faculty, that advises the president of the college on sustainability policies.

Michigan State University has been a leader in large campus sustainability by committing to a 2% annual reduction in greenhouse gas emissions, along with meeting LEED standards for all new buildings on campus. MSU has an extensive recycling program, sustainability speakers, and funds student-designed sustainability projects. It even hosts a green roofs research program. One look around their extensive "Ecofoot" website tells you that this is a campus that takes its sustainability seriously.

Honorable mentions were awarded to Evergreen State College (Olympia, WA) and University of California, Berkeley.

The college years are an exciting transitional time for young people. Many are off on their own for the first time, and they’re faced with responsibility for their own actions and their own well-being. For some teens, college is the first time they experience autonomy, and the variety of choices they’re faced with can be overwhelming, and the pressure of making green choices might just be too much to handle. There are, however, five simple choices they can make in their transition into adulthood that can easily lessen their footprint while in college.

• Walk. Almost all college campuses are designed to be walker-friendly. This might be the easiest time to get rid of your car. However, if being completely car-free isn’t an option, park it and leave it. Campus parking is notoriously frustrating, and keeping your car parked in a lot is a lot easier than futilely circling said lot. Use your feet, a bike, or campus transportation to get from your dorm to class to the library. If your school is in a larger city, most public transit systems offer student discounts on monthly, semester-long, or yearly passes.
• Eat greener. Dining halls have come a long way. Now, they’re catering to student demands, and the variety of food choices is endless. Choosing a diet based in whole-grains, fruits and vegetables, and lean proteins from plants sources, such as beans and nuts, will not only reduce your carbon footprint, but will help fight off the dreaded freshman 15. Many dining halls are getting with the program and offering a wider-variety of meat-free entrees, and partnering with local farms to offer organic and local produce. If yours doesn’t, take advantage of those student dining surveys to express a preference for local, organic, and fair-trade food choices.
• Choose green cleaning products. Hopefully, most college kids helped out around the house at home, but those same kids probably didn’t have a lot of input as to the cleaning products they used. When cleaning in their dorms, whether it be the bathroom, their room, or their laundry, choosing biodegradable cleaning products keeps petroleum use to a minimum and minimizes toxins in their environment. Check out products from Mrs. Meyer’s, Method, Seventh Generation, or make your own.
• Recycle. With the push in the higher-ed community to go green, recycling may be more convenient on college campuses than it is in the general community. "Trash rooms" in dorms, where students dispose of their garbage, almost always have recycling bins for cardboard, plastic, glass, cans, and paper. Furnishing a dorm room with two separate receptacles, one for trash and one for recyclables, makes disposal a breeze.
• Reuse. College students are notorious for tossing away perfectly good stuff. Ever driven by dorms and off-campus housing at the end of the semester? You’ll find furniture, lamps, and appliances that students just don’t want to move. Consider used items when looking for college gear. Check out Gigoit, Craigslist, or Freecycle for free-to-dirt-cheap dorm room essentials. Conversely, use those same networking sites if you absolutely, positively, have to get rid of your old futon. Keeping functional items in use by someone keeps them out of the landfill. The same goes for clothes. One of my favorite thrift spots is located near a college where seemingly-affluent young women sell their perfectly good jeans–at a fraction of what it would cost me retail.

Students make big changes when they take the step from high school to college. That makes this transition the perfect time to take small steps for a greener life.

My husband and I went backpacking on the Appalachian Trail for ten days this summer, and we started off eating various energy bars because they were light and provided quick energy. However, we quickly grew tired of convincing ourselves that we actually liked eating them. I’ve never been a fan of bars: to me, they always seem like pathetic versions of what they claim to be. Chocolate-chip cookie dough? Cookies and Cream? Raspberry Strudel? Yeah, right. I’m friends with chocolate-chip cookie dough, sir, and your "bar" is not him.

I wish I had known about infant company Matisse & Jack’s before my trip. They’ve created two bake-at-home energy bar mixes using real ingredients that I could actually identify. I was initially going to review both the chocolate chip version and the cranberry walnut version, but my dog got ahold of the former before I could, which was a disappointment, but I forged ahead with the cranberry walnut

The directions seriously couldn’t be easier: combine the dry mix with three options of wet ingredients (original, dairy-free, or less sweet). I opted for "original", which involved applesauce and yogurt. I stirred it all together with a spatula, spread the batter in a 8"x8" pan, and baked for approximately 30 minutes. While baking, the bars filled my kitchen with a pleasant cinnamon smell.

After the allotted baking time, I couldn’t resist cutting a corner off and tasting it while it was still warm. I was pleasantly surprised. The cranberries, dehydrated in the dry mix, plumped up, and little chunks of walnut, oatmeal, and flaxseeds provided great texture. The bars were sweet, but not even close to overpowering. In fact, these sweet treats didn’t taste like energy bars, but more an oatmeal muffin or a scone. They were moist, yet held together without the extreme chewiness of some energy bars. I really, really liked them. In fact, I had to remind myself that these were supposed to be energy bars, not bakery-fresh treats.

The box recommends toasting lightly if you are into something a little drier. I had another bar the following morning, and it was perfect for a quick, healthy breakfast on the go. That’s probably what I would use these for: baking a pan during a busy week to serve as my breakfast. The bars provide a good dose of fiber, protein. and Omega-3s without a lot of calories (180 per bar).

Matisse & Jack’s are also committed to the environment. In fact, the idea for the mix came from the fact that there are virtually no energy bars on the market that aren’t individually packaged. The mix comes packaged in a 100% recycled (65% post-consumer) paperboard box, and although the mix is inside a plastic pouch for now, the company is working on developing a corn-based, biodegradable replacement. 30% of their ingredients, by weight, are certified organic, and M&J’s is looking to increase that number as well.

Take it from someone who normally hates energy bars: these aren’t your typical bar. They’re awesome, and I would absolutely make them again. They’re available online from M&J’s website, and and select supermarkets in Northern California and British Columbia.

If you are a brown-bagger (or stylish, reusable bagger), you know that sometimes packing your lunch can be a pain. It’s hard enough for me to make it out the door each morning fully dressed, let alone with a decent meal for later on. It’s easy to fall into a culinary rut that leaves you bored with the same old sandwich. How can you pack an eco-friendly, tasty lunch that is healthy and affordable? It’s easier than you would think. Here are some tips for lunches that will keep both kids and adults happy.

1. Avoid individually-packaged foods. You pay more for the convenience, create more packaging, and, unless you’re eating little packets of carrots or apple slices, are probably eating something processed. Invest in a variety of reusable containers in different sizes so you can buy in bulk, which eliminates packaging waste and saves you money. Do I have to tell you to avoid these?
2. I can’t stress this enough: farmers markets. Raw fruits and veggies, particularly locally-grown, in-season produce, is usually a zero-waste choice that’s completely healthy. Carrots and celery are old standbys, but what about sugar-snap peas, radishes, edamame, cucumber rounds, jicama, cherry potatoes, or bell pepper rings? Peaches, plums, kiwis, cherries, and berries are a sweet treat, and frozen grapes are an awesome twist. Add a dip, such as peanut butter, marshmallow fluff, salsa, hummus, or low-fat dressing, to keep things interesting. Kids love dipping things. Why, I do not know.
3. Put it on a pita. Or a tortilla. Or naan. Tortillas keep longer than regular bread, and can break up the monotony of a normal PB&J or ham and cheese. Wait, what about mini-bagels? Or flatbread? There’s a whole world of bread-like possibilities.
4. What about chips? There are low-fat, whole grain tortilla chips and pita chips, or you can make your own. Hummus, salsa, baba ghanoush, bean dip, or tapenade all work with chips in a lunch.
5. I love salads, but I hate how the dressing gets the lettuce soggy by lunch time. Check out this bad boy, that keeps the dressing separate from the salad in one container. Speaking of salad, translate your favorite salad into a wrap. Try chicken caesar, caprese, or spinach and walnuts.
6. For adults with access to a microwave, soup is a sometimes-forgotten lunchtime food that can provide an almost-endless variety of flavors. Trader Joe’s has a particularly wide selection, and I have yet to be disappointed by any of their concoctions (Roasted Red Pepper is my favorite). Add some crusty bread leftover from last night’s dinner and a piece of fruit, and you have a pretty tempting spread. Your local deli probably sells pints or quarts of soup to take home if you’ve got a local favorite.

Bottom line: lunch doesn’t have to be monotonous, unhealthy, or trash-producing. With little thought before your grocery shopping, you can have delicious, nutritious meals that leave a lighter footprint.

What do you think? What are your favorite packable lunches? Leave your comment below.

I’m not ashamed to admit it: I’ve got food on the brain these days. Who can blame me? The farmers markets are teeming with a variety produce at the height of their flavor. I wrote Tuesday on some of my favorite food blogs where I glean recipes to test out in my kitchen. But what about those days when I don’t feel like cooking, when it’s too hot to fire up the stove, when I just don’t have much in the fridge? What about special occasions? Going out to eat, particularly for a special meal with good wine and a group of friends, is a treat I look forward to. But how to find greener options? In a word: local.

Local restaurants are more likely to use local ingredients (read: less food miles), cook seasonally (again, less food miles), and invest in the local community. In fact, local restaurants often partner with farmers markets for cooking demos or classes. I see one of the chefs of my favorite local restaurant at a farmers market every Saturday, checking out produce and talking to farmers.

Here in St Louis, along with several other cities in the US, there’s another incentive to dine locally: the DineOriginals program. Started by independent restauranteurs looking to promote their restaurants in the face of expanding chains, DineOriginals offers a rewards program for diners, and a fairly decent one at that: for every $150 you spend at DineOriginals restaurants, you earn a $10 credit. For my husband and I, it’s not hard to earn credits, particularly since our, ahem, local microbrewery participates. It’s free to join, you can sign up at any participating restaurant, and a no-brainer for those of us who try to eat local anyway. See if your city participates, and find a list of restaurants, here.

America is becoming a land of foodies. From the popularity of the Food Network and shows like Bravo’s Top Chef, to the popularity of cooking gear stores like Sur La Table and Williams Sonoma, more and more of us are finding out how sublime and satisfying preparing and eating dishes at home can be. Just yesterday I lingered over a bowl of perfectly-ripe tomatoes from the farmers market, dressed simply with extra-virgin olive oil, salt, pepper, purple basil from my garden, and a little bit of grated parmesano-reggiano cheese.

My favorite part of the foodie-fueled kitchen craze? Food blogs. I love the democracy of blogging, the connecting with people passionate about cooking, the recipes tested by real! live! people!, and the sumptuous photos of prepared dishes. There’s a ton of food blogs out there, so many that it can be quite overwhelming. For those of us in the know about how our diets impact our environment, there is a thriving community of online bloggers focusing on vegetarian, vegan, organic, seasonal, and local foods. We’ve got great recipes coming from our writers every weekend, but if you’re looking to expand, check out my favorite in greener-eating blogs.

Mighty Foods
According to their site, Mighty Foods is about "natural foods, organic ingredients, fair-trade products, veg-friendly recipes, sustainable farming, whole grains, organic wines, ingredient spotlights, news, profiles, reviews, gift ideas, new product information, culinary travel ideas, studies and trends - information and inspiration, all wrapped up in one food-loving bundle." It’s a mouthful, but it’s a comprehensive blog with information about all areas. A great starting point for food blogs that is updated often.

What The Hell Does A Vegan Eat Anyway
These are the gourmands of the vegan world. If you’re really into food, here’s where you get vegan ideas. Full of gorgeous photos, the recipes can be skeleton, but this is a great site to be inspired by vegan cuisine.

VeganYumYum
Again with the mouth-watering photos! Lolo’s blog features recipes for a variety of vegan dishes from a wide range of cuisines.

Vegetarian Cookster
Chronicling the life of a vegetarian who is trying to experiment more with vegan and vegetarian cooking, this candid blog highlights quality food that amateurs can prepare without fear.

Vegan Cupcakes Take Over The World
Finally, if anyone needs any convicing that vegan foods, particularly vegan baking, can be devastatingly, addictively tasty, look no further than Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes blog. I can’t say enough good things about the recipes from the authors of a cookbook of the same name, and I had no idea that there were so many different kinds of cupcakes. Great links, too.

Image courtesy of the Wakarusa Music Festival

More and more buzz is being generated in the music industry about artists greening up concerts and venues greening their practices. I was able to see some of this first hand while spending four days at the Wakarusa Music and Camping Festival in Lawrence, KS, this past weekend.

Lured by the temptation of such acts as Ben Harper and the Innocent Criminals, Son Volt, Yonder Mountain String Band, Widespread Panic, and my personal favorite, the John Butler Trio, my husband and I set out for an extended weekend of camping and concerts approximately 45 minutes west of Kansas City at Clinton Lake State Park. We were pleased to find multiple efforts at sustainability from the moment we got to the venue.

When driving into the park, after receiving our wristbands from festival organizers, volunteers handed us two plastic bags: a clear bag for trash and a green bag for recyclables. Dubbed "Recycalusa" Wakarusa's recycling efforts extended to glass, aluminum, cardboard, and plastic. Wakarusa even urged festival-goers to bring canned beverages, not bottled, because the market for glass recycling was far smaller in Lawrence than for aluminum. There was a Recycalusa booth where festival-goers could take their green bags, sort their recycling, and win prizes such as band merch.

For those who didn't want to head to the booth (like us), campers could place both green and clear bags on the "corner" of their respective campgrounds, and Waka volunteers would pick up both recycling and trash. There were also recycling bins everywhere in the venue: 240, according to festival organizers, clearly marked for trash, plastic, aluminum, and glass. New Belgium Brewery, sustainability leaders in the beer industry, and sponsors of the festival, exclusively sold beer at the venue, and encouraged drinkers to reuse the plastic cups the beer was sold in.

Waka organizers began offsetting the energy costs of the festival in 2006 through the Bonneville Environmental Foundation's partnership with Zephyr Energy, which features a mix of low-impact hydro and wind power projects ( I know some of you are already shaking your head at the idea of offsets–keep reading). This year, organizers were able to eliminate about 40% of their total energy costs by eliminating one of the main stages. Festival patrons could also offset their travel to Lawrence by purchasing wind tags offered by Zephyr Energy.

Food vendors offered more veggie options than any other event like this that I have been to. There was an amazing Lawrence restaurant, Local Burger, that had veggie burgers, beef, buffalo, and elk burgers, and numerous other outstandingly delicious meals all locally sourced, yet reasonably priced (best veggie burger of my life, if you must know). Indian, Chinese, and Mexican-themed vendors all provided numerous meat-free meals. Most vendors made a special effort to use packaging that could be recycled at the festival.

Perhaps my favorite part of the sustainability efforts at Wakarusa was the Sustainability Symposium. Featuring such individuals as Big Coal author Jeff Goodell, Land Institute president Dr. Wes Jackson, and Director of Sustainability for New Belgium Nic Theisen, we spent almost three hours listening to six individuals discuss energy and sustainability, policy and ecology, music and beer. I'll be writing about this at-length on Thursday.

There were a few disappointments over the weekend (other than Saturday night's rain). Despite the obvious efforts of Waka organizers to make recycling just as convenient as regular trash, I was heartbroken to see how few patrons took advantage of recycling. There was also some confusion on the location and time of the different sustainability speakers, some of whom only spoke for a few minutes. I was also under the impression (from Waka's website) that all packaging from Waka food vendors had to be either recyclable or compostable, but that was not the case. All in all, though, the disappointment I had was mainly because people weren't taking advantage of the sustainability efforts of the concert. And the music, most definitely, was well worth the drive.

My problem with The Lazy Environmentalist, green radio host Josh Dorfman's self-proclaimed "guide to easy, stylish, green living" isn't that it lacks information. It's actually a quite comprehensive guide to supporting green companies. I dog-eared multiple pages so I could visit websites of the companies in which I was interested. But it's not so much a guide to green living as it's a guide to green buying. I guess the tone set forth from the brief introduction rubbed me the wrong way:

These innovators make it easy for us to integrate environmental awareness into our lives. They understand that while so many of us are concerned about the environment, we don't always have the time, energy, or inclination to do something about it.

I only wish this was written in a less-than-serious voice. In my mind, if you don't have the "time, energy, or inclination" to do something about the environment, than you can hardly classify yourself as an environmentalist. You are looking to alleviate guilt for your conspicuous consumption, a culture of consumption that is devastating our planet. It's exactly the "culture of convenience" that's waging all-out war on our resources. Consider this passage from the chapter on cars:

There really is something for everyone–even those who drive Hummers, the most colossal of all urban assault vehicles…By offsetting the carbon dioxide emissions spewing from your car's tailpipe, TerraPass offers Hummer drivers eco-salvation.

Eco-salvation for Hummer drivers? A little too, oh, oxymoronic, for my tastes. Lazy is definitely geared towards a more high-end clientele, despite it's mention of Wal-Mart as an organic clothing retailer (Yeah, I know what you are thinking…I can't trust them quite yet, either).

Stepping off of my soapbox, for those of us who do have time, energy, and inclination to do something to lighten our footprint still have to buy goods and services, and Lazy provides a well-laid, well-written plan to finding greener versions of those goods and services. If you have to spend money, you might as well spend it on more sustainable products, right?

There are 22 chapters focusing on different products and services, from home furnishing to energy providers to media outlets (what, no shout out for Green Options?) Each chapter begins with a narrative insight into what practices these eco-companies are establishing to go green, then lists several companies, along with their websites and a brief description of what their business does or produces. Reading about different design innovations companies are using was fascinating (BraveSpace's hollow bamboo tables, anyone?), and I'll definitely check out many of the websites listed. If I'm going to save the planet, though, I've got better things to do.

Proving that sustainability is a priority for today's young people, two colleges are incorporating sustainability into their graduation ceremonies. Grads at Dickinson College in Pennsylvania took pledges of sustainability at their commencement, while Ohio's Oberlin College took the first step in a five-year plan to make Commencement/Reunion Weekend completely carbon neutral.

At Dickinson, grads signed sustainability pledges, vowing to recycle more and conserve resources. Those who signed pledges, about a fifth of the graduating class, wore green ribbons on their commencement gowns to signify their committment to sustainability. Dickinson itself has significantly increased the amount of sustainabilty measure the university is taking, and even boasts an alumni group specifically committed to sustainabilty on campus. The school has operated an environmentally-friendly apartment complex, dubbed the "Tree House", for fifteen years, and has a Campus Sustainability Specialist on staff.

Oberlin wants to green its actual commencement ceremony by implementing such changes as printing graduation programs on 100% post-consumer recycled paper, biodegradable tableware and local and organic food at dining events, available carbon offsets for travelers, and CFLs in outdoor lighting. Oberlin students will also have green ribbons on their gowns signifying their committment to sustainability. Future measure include widespread composting for all food and tableware waste over the course of the weekend, and university-fascilitated ride-shares for those travelling to and from Oberlin. Oberlin even has a "sustainability portfolio", documenting the campus's committment to sustainability.

For those that believe that young people today are focused only on themselves, measures like the ones at Dickinson and Oberlin are visible reminders of this generations committment to creating a sustainable future. With college and university presidents pledging to fight climate change, it's inevitable that other schools and students follow suit.