This week, SLCgreen FruitShare partner The Green Urban Lunch Box and Mountain West Hard Cider are inviting volunteers to help press locally harvested apples into the second edition of The Green Urban Lunch Box Hard Cider.
The collaboration between the local non-profit and local business began last year and was a natural solution to the problem of what to do with fruit that’s not high enough quality for eating or donating, but is perfect for juice. What a creative way to minimize food waste!
Harvesting about 9,000 pounds of fruit from 50 various locations across the Salt Lake Valley and even a bit beyond, The Green Urban Lunch Box pressed approximately 350 gallons of juice in 2016. A crew of six staff members and two faithful volunteers spent two 12-hour days pressing apples, while almost 400 volunteers put in more than 1,500 hours to pick fruit that contributed to this juice.
Eat Local Week is back! This fun week, sponsored by a variety of groups including Salt Lake City, is dedicated to helping you eat more local food.
This year there are a number of events that will get you into the local food spirit including lectures, workshops, and even a challenge: Can you eat every meal with food grown or produced in Utah this week?
Food that is produced locally is inherently more sustainable and this event series is a good reminder to take a look at your food habits and consider where your food comes from.
Here’s why it matters: Read more
by Terra Pace
In Salt Lake City, we’re proud to offer curbside compost collection for residents. That means those brown bins can take more than just leaves and twigs– they can take your fruit and vegetable scraps, eggshells, and coffee grounds.
However, food waste is still a big problem. In the U.S. nearly 40% of the nation’s food supply is thrown out, and according to the EPA, 20% of what goes to municipal landfills is food waste.
While compost operations can handle raw fruit and vegetable scraps, a missing piece of the food waste puzzle– particularly for large operations– is what to do with prepared products. This includes cooked foods, packaged foods, meat, cheese, and leftovers from someone’s dinner plate.
Enter Wasatch Resource Recovery.
Slated for operation in fall of 2018, the company will open an “anaerobic digester” that will be able to turn organic waste– including fats, oils, and grease– into sustainable resources –– biogas and bio-based fertilizer. This project, which will help to greatly reduce the amount of food going to our landfill, will also generate energy.
By Brooke Taylor
Salt Lake City works in partnership with The Green Urban Lunch Box, a local nonprofit organization aimed to “empower people to engage in local food production by using the resources available in their community” to operate FruitShare. Volunteers help pick fruit from residents’ registered trees, then distribute the harvest 3 ways:
1/3 goes to homeowners, 1/3 goes to volunteers, 1/3 goes to hunger relief (Utah Food Bank, local food pantries, shelters, health clinics, and anti-hunger organizations)
By Frances Dingivan
Did you know that the average American wastes about one pound of food per day? Or that backyard gardeners throw away about 10 billion pounds of food per year in the United States? Even half of that produce could feed 14 million people. Meanwhile, more and more people are going hungry. 1 in 5 Utah children experiences food insecurity. Additionally, refugee and immigrant populations in Utah are growing, with more people finding themselves in need of food. Luckily, we have the solution in our own backyards.
by Brooke Taylor
As our readers know, one of SLCgreen’s core goals is to help you adopt tips and practices to make your life more sustainable. Whether that’s reducing your contribution to air pollution, learning how to eat more local food, or understanding what to recycle, all of us have a role to play in making Salt Lake City a more sustainable place to live.
That goes for our own operations as well. One of the major areas of focus for SLCgreen (as the City’s Sustainability Department is known) is helping SLC Corporation adopt best practices when it comes to those same sustainability measures we ask of our community.
That’s why we’re delighted to share with you some elements of our new internal Sustainability Policy, signed in January 2017 by Mayor Biskupski.
This policy affects Salt Lake City’s approximately 3,000 government employees, the community as a whole, our vendors, and the supply chains emanating from those vendors. By vowing to practice the best sustainable methods in all operations from prohibiting Styrofoam cups in break rooms, to carefully tracking our buildings’ energy usage, SLC is setting a community standard—a green standard.
We’d like to note that many of the guidelines in the Sustainability Policy were already in effect through various executive orders and policies, but this is the first time the best practices have been consolidated and turned into a comprehensive document.
If you’d like to read the whole policy, you can find it here.
Otherwise, read on for highlights . . . Read more
The Urban Greens Market is back for its second year!
by Terra Pace
The program which began in partnership with The Green Urban Lunchbox, Utahns Against Hunger, and Utah Community Action Program’s Real Food Rising has returned to provide fresh, affordable produce to the Glendale and Poplar Grove communities.
If you love local produce and supporting the local food system, make sure pay a visit to the Urban Greens Mobile Market and tell your friends!
Come Visit the Market
Beginning July 10th the mobile market will be open at these locations and times:
What is the Urban Greens Market?
The Urban Greens Market was started in 2016 to help increase the availability of local and sustainable produce in low access areas of Salt Lake City. Community members in these areas struggle to find fresh fruits, vegetables, and whole foods as a result of a lack of or insufficient grocery stores and fresh food markets in their neighborhoods.
Last year, the five different sites within walking distance of low access neighborhoods hosted the Urban Greens Market and provided fresh produce to over 900 customers. Over 6,832 pounds of produce was sold and 69% of customers reported eating more fruits and vegetables after shopping at the market. Read more