Fireworks displays

Pyrotechnics for the Planet: This cover story by Bethany Halford in the June 30, 2008 edition of Chemical & Engineering News (Vol. 86, No. 26, pgs. 14-18) provides information on the environmental hazards associated with fireworks and other pyrotechnics and provides an overview of the efforts of scientists to replace both hazardous substances (e.g. perchlorate, certain metals and combustion products, etc.) and potentially polluting processes (e.g. using compressed air to launch fireworks as opposed to using black powder that produces smoke) to create more environmentally friendly pyrotechnics.

Grilling/Backyard Barbecues

Green Grilling Tips: Best Grills and Fuel:  This 6/27/08 post by Mindy Pennybacker  on the Plenty Magazine web site (now defunct and folded into the Mother Nature Network) provides an environmental comparison of different types of grills and fuel, links to further information and a brief description of why it’s important to consider the environmental impact of grilling.

Also, whether they’re grilled or not, consider local ingredients for the dishes at your celebration to reduce the energy used to bring your meal to your table while supporting your local economy. If you’re not aware of a local farmer’s market or other source for local ingredients, check the Local Harvest web site.

Make it Reusable, Recyclable or Compostable

When it comes time to eat what you’ve grilled, consider using reusable plates, bowls, napkins and cutlery. If that simply isn’t feasible, be sure to consider options that are recyclable or compostable and made with recycled content if possible. Check out the Preserve web site, Green Earth Office Supply, EarthShell, NAT-UR or Treecycle for some ideas.

Other Ideas

For more information or conversation on this topic, check out the U.S. EPA’s Greenversations Blog, where the question of the week is “How Will You Green Your 4th of July?” Also, feel free to share your tips for greening your Independence Day celebrations in the “Comments” section of this post.

The “Toolkit” section includes calculators to help save energy, water, and money, as well as a Toxics Search tool to find out whether there’s a potential for exposure while using a particular product, and how that can affect your health. The “Community” section of the site includes links to Consumers Union campaigns, forums and resources for further information, as well as blogs on cars, food safety, green homes, and safety.

Travel Green Wisconsin actually has two separate web sites. The organization’s consumer web site provides lists of certified businesses in the above and related categories, certified events, a map of the certified business locations, FAQs, and future goals. The organization also has an industry site that details how to participate in the program and the benefits, as well as discussion forums.

As is the trend with most organic foods and beverages, organic beer is becoming more and more widely available as even big box retailers climb aboard the “green products are good for public relations, profits and the environment” train. Co-op America offers an overview of organic beer and wine as well as the rationale for choosing locally produced beers whenever possible (to reduce negative effects of long distance shipping, among other reasons). You can also search their National Green Pages under “Wine/Beer” for examples of breweries that produce organic beer. There is also a North American Organic Brewers Festival, scheduled this year for June 27-29 in Portland, Oregon. The festival web site lists the participating breweries and the beers they’re presenting.

For those of you, like my husband, who enjoy brewing your own beer at home, you might find the Seven Bridges Cooperative an interesting resource. Based in California, Seven Bridges provides certified organic ingredients for home brewing, such as organically grown hops and grains.

Interestingly, organic beer became the topic of controversy last year, as the USDA added to the list of non-organic ingredients that may compose 5% of a product by weight and still allow that product to bear the label “organic.” Hops were on the list, and while critical to the production of beer, they do make up less than 5% of the finished product by weight. The Organic Consumers Association was outraged by what it termed the “Budweiser Exception” that could allow big brewing companies to mass produce “organic” beers without using organically grown hops; the controversy was covered by MSNBC. Anheuser-Busch has since switched to using 100% organic hops. See the USDA’s web site for more information on organic food standards and labels.

Turning to waste reduction and efficiency in the brewing process, regardless of the use of organic ingredients, the March/April 2007 edition of In Business magazine featured a profile of Mad River Brewing Company in Blue Lake, California, which recycles or reuses 98% of its residuals, with a goal toward generating zero waste. The April 2007 edition of eco-structure Magazine included a look at the sustainable practices of New Belgium Brewery in Fort Collins, Colorado. Among other things, the company purchases wind energy to power 100% of its brewery’s operations, the packaging hall was designed with energy efficiency in mind, and the brewhouse features a closed-loop heating system. For more information about New Belgium’s sustainability initiatives, see their web site.

For an example of sustainable initiatives at a brewery within the Great Lakes region, check out Michigan DEQ’s case study on the Leopold Bros. of Ann Arbor, Michigan. Goose Island Brewery in Chicago, Illinois is also a founding member of the Chicago Waste to Profit Network. An article from the October 2000 edition of Conscious Choice discusses several organic beers, including Goose Island’s organic beer production and partnering with Panorama Brewing Company to produce Wolaver’s Organic Ales regionally. Lakefront Brewery in Milwaukee, Wisconsin was the first brewery in that state and the first business in Milwaukee to receive the Travel Green Wisconsin certification from the state’s Department of Tourism. Check out the brewery’s web site detailing what they’ve done to reduce their environmental and social impact and earn this recognition.

For more resources related to P2 for breweries, check out the GLRPPR Food Processing Sector Resource. I’ll be adding a “Beverage Manufacturing” subcategory in the near future to make finding resources related to brewing and other beverage production within this Sector Resource easier.

If you’re interested in beneficial reuse in general, and specifically in construction and demolition debris recycling, electronics recycling, and organic material recycling (composting, food donation, scraps for animal feed, etc.), check out WasteCap Wisconsin’s web site. They offer case studies, publications, training opportunities, and other resources on these issues. They also produce a monthly e-mail bulletin chock full of case studies, resources, news, information on recycling technologies, legislation, events, and profiles of member organizations. The June 2007 issue is available online, and archived issues are available all the way back to 2005. Information on signing up for the bulletin is available on the WasteCap Wisconsin home page.