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Posts tagged ‘food’

SLC FruitShare: Saving Fruit That Would Otherwise Go Unpicked

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)

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Salt Lake City Employees Wrap Up a Year of Sustainability Actions through Empower SLC

by Maggie McCormick

 

The 12-month program promoting sustainability education and action for city employees, Empower SLC, has come to an end. After 12 themes and nearly 50 weekly topics, we hope the lessons learned will help SLC Corp employees adopt more sustainable practices into their everyday lives.

Empower SLC, which began in April 2016, was designed as a training platform by Sustain3 and implemented by the Sustainability Department for Salt Lake City’s nearly 3,000 employees. Our goal was to encourage sustainable practices amongst city staff. Each month, employees participated in monthly themes, such as waste reduction, energy conservation, water conservation, and clean air transportation, and completed weekly lessons and activities.

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Salt Lake City Publishes Plan to Tackle Climate Change

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Salt Lake City Publishes Plan to Tackle Climate Change and Carbon Pollution

Climate Positive plan prioritizes regional collaboration, community participation, and innovation to reduce pollution and enhance local resilience to warming temperatures.

 Salt Lake City has released a comprehensive plan entitled Climate Positive 2040, detailing ways the Capitol City will sustain its leadership role in addressing climate change.

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Launch of Local Food Microgrant Fund

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Salt Lake City is proud to unveil a new grant program, offering $85,000 to spur local sustainable farming efforts.

Because just 3 percent of the fruits and 2 percent of the vegetables consumed by residents are grown in Utah, this program aims to support a more resilient local food system.

In partnership with Urban Food Connections of Utah—the non-profit affiliated with the Downtown Alliance– we’ll be granting money to farmers who want to expand their operations with sustainability in mind. Read more

How this Blog on Food Choices Led to an Office “Cheese Party”

by Tera Clausen, SLCgreen intern

Holiday season is upon us once again.

Which means it’s time to come together with family and friends to celebrate– and what holiday celebration would be complete without delicious feasts and yummy treats?

At this time of plentiful feasting, we thought it’d be a great time to talk about food.

One of my recent tasks here at SLCgreen was to compile information for a new webpage, called Dining with Discretion.  This section is a bit different than SLCgreen’s other pages, in that it discusses the big picture way our food choices have an environmental impact.

I was surprised by some of what I found:

  • Did you know that if every American chose to not eat meat and cheese for just one day a week, it would be the equivalent of taking 7.6 million cars off the road?
  • Are you aware that rain forests are being cut at the rate of 36 football fields per minute each year to make room for cattle grazing and farming?

These are sobering and overwhelming statistics.  But our goal is to empower you with information necessary to make a difference– whether that’s through a few small changes or even bigger ones.

That’s what “Dining with Discretion” means.

Discretion is the freedom to decide what should be done in a particular situation, so to Dine with Discretion means to make food choices with the understanding of how the food system affects our world.

Talking about Food Choices at the Office

As I discussed webpage content with my supervisor, one of my co-workers in our neighboring division overheard the idea of giving up meat and cheese one day a week. She joined the conversation and was adamant that she would never give up meat or cheese. The longer we discussed food choices, the more of our fellow SLC Corp co-workers began joining in on the conversation. When I left work that day I had no idea that this conversation would continue for several days. While many people had varying opinions, one thing became very clear – food can be a divisive topic.   

However, the question remains: Do people actually want to make these choices, especially when it comes to animal products?

I decided to do a little “market research” by asking around the Public Services office whether people would be willing to alter their behaviors to  Dine with Discretion. Read more

Salt Lake City Announces Awardee, Location of the New Culinary Incubator Kitchen Project

Incubator-Kitchen-SquareSalt Lake City is pleased to announce that Square Kitchen has been awarded a competitive $350,000 grant to develop a culinary incubator kitchen in the Poplar Grove neighborhood. The new Square Kitchen will provide accessible and affordable commercial kitchen space to budding food entrepreneurs, in addition to regulatory, marketing and business resources.

“There is high demand for local and organic food options in Salt Lake City,” said Mayor Ralph Becker. “Square Kitchen will help to build and diversify our local food economy by removing the barriers that are preventing new companies from starting in the food sector – specifically the lack of commercial kitchen space and accessible business resources.”

Earlier this year, Mayor Becker and the Salt Lake City Council approved $600,000 to support the development of a Culinary Incubator Kitchen in Salt Lake City. $350,000 was available through a competitive grant process, while the additional $250,000 was made available through a loan. Proposals were submitted last summer to create and operate a culinary incubator kitchen.

The selection of Square Kitchen is another important step forward for a project that began over two years ago. In 2013, Salt Lake City’s Food Policy Task Force, in partnership with the Sustainability Division, worked with Carbaugh & Associates to conduct the Culinary Incubator Kitchen Feasibility Study (PDF). This study identified a strong demand for an incubator kitchen, while outlining the key components needed to create a successful project for the Salt Lake City community.

Square Kitchen, LLC was established in March 2015 by Analia Valdemoros, MCMP and Tham Soekotjo with the mission of building a culinary kitchen incubator facility accessible to all community members. Together, Valdemoros and Soekotjo have over 16 years of diverse experience as urban planners, entrepreneurs and local food business owners.

“Square Kitchen is thrilled to work with Salt Lake City in providing new and experienced food entrepreneurs with an affordable state-of-the art kitchen facility, sizable storage space, training opportunities to grow their food business, and most importantly, a gathering place to cultivate and increase food diversity in our city,” said Valdemoros and Soekotjo.

Square Kitchen is finalizing site plans and will break ground on the new facility in early spring 2016. The new kitchen plans to open its doors for business in July 2016.

For more information and to follow the progress of the Culinary Incubator Project, please visit www.SLCgreen.com.

Downtown Farmers Market Opens this Saturday!

By SLCgreen Intern Nicole Muehle

The Downtown Salt Lake City Farmers Market begins this Saturday, June 13th at Pioneer Park and will continue through the end of the summer. This year the market will be offering everything from canning classes to musical performances from local artists. See the full list of market events happening this summer!

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Attending the Downtown Farmers Market is a great way to eat sustainably and get to know the local vendors. Spring and early summer crops include greens, strawberries, herbs, and spinach. There will also be baked goods, jams, and spreads.

Downtown Salt Lake City Farmers Market

Saturdays: 8:00 a.m.-2:00 p.m. (June 13th-October 24th)

Tuesdays: 4:00 p.m.-Dusk (August 4th-October 20th)

Located at Pioneer Park, 300 S. 300 W.