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Posts tagged ‘local food’

Nov 7

Check Out this Interview with the SLCgreen Director

sustainable nation.

The Sustainable Nation Podcast interviewed our very own Sustainability Director -Vicki Bennett. Check out the podcast to hear insights and advice from the leader of our City’s award-winning Salt Lake City Green sustainability program.

The Sustainable Nation Podcast produces interviews with global leaders in sustainability and was developed to provide information and insights from the world’s most inspiring change-makers.

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Vicki Bennett has led Salt Lake City’s award-winning Salt Lake City Green sustainability program for 17 years and has integrated sustainability policies throughout government operations and Salt Lake City as a whole. She works with both city agencies and the public to create a more livable community.

Vicki’s experience includes sustainability program management, climate change mitigation, and adaptation, energy policy, food security, waste diversion, and environmental compliance.

She is a founding member of both the Urban Sustainability Directors Network and the Utah Climate Action Network. She holds a degree in Chemistry from the University of California at San Diego, and an Executive MBA from the University of Utah.

The interview gives listeners a glimpse of Vicki’s journey from a lab chemist to her current role as the leader of Salt Lake City Green. Vicki has forged some of the City’s most innovative programs to ensure a healthy sustainable future for us all. Give the podcast a listen to learn more!

 

For more information on Climate Positive, please visit: http://www.slcgreen.com/climatepositive and follow #ClimatePositiveSLC for continuing updates.

 

 

Oct 25

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Bridget Stuchly Recognized by Slow Food Utah

This week, our program manager Bridget Stuchly was honored at Slow Food Utah’s Feast of the Five Senses with the “Community Leader – Snail Award.” We’re grateful (and not at all surprised) that she received this recognition! (Though she was surprised, because we all kept it a secret!)

The Slow Food Utah Snail Awards were launched in 2012 as a way of recognizing those people who are ardent supporters and believers in the Slow Food mission. That mission is to “inspire individuals and communities to change the world through food that is good, clean and fair for all.”

Bridget Slow Food Award 2018

Carson Chambers of Slow Food Utah and the Downtown Farmers Market presenting the “Community Leader Snail Award” to SLCgreen Program Manager Bridget Stuchly on October 21, 2018.

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Sep 7

VegFest is Tomorrow!

Tomorrow is the third annual SLC VegFest at Library Square!

Vegfest 2018

Don’t miss the 2018 SLC VegFest!

When: Saturday, September 8 from 12-8 pm

Where: Library Square (210 East 400 South), Salt Lake City

Learn about plant-based eating, enjoy local vegan food, and hear from expert speakers and live music. VegFest is an annual event sponsored and organized by Utah Animal Rights Coalition.

VegFest is a great opportunity to learn about how we can reduce our environmental impact and improve our health through plant-based eating. The event is open to anyone, whether vegetarian or not.

There’s not another gathering locally where you can sample plant-based foods from restaurants and prepared food vendors from all over the Wasatch Front!

VegFest is free to all and also includes live music, a beer garden, movie screenings,  a dedicated Kid’s Zone featuring face painting, bounce houses, and a scavenger hunt.

Speakers include vegan activist lauren Ornelas, to discuss the power of choice and food justice, as well as Victor Ivan, a vegan fitness enthusiast who will be doing a live cooking demonstration.

Additionally, we will hear from a youth panel filled with vegan kids who are changing the way the next generation thinks about food. For the full list of speakers and entertainment, click here.

SLCgreen will be there tabling— come say hi to us at our booth located on 200 East!

For more information:

  • SLCgreen’s Dining with Discretion web page describes why moving to more plant-based eating is one of the most significant lifestyle changes to reduce your carbon footprint.
  • To learn more about how you can cut down on meat consumption without giving it up entirely, join the Meatless Monday movement.

May 4

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The Square Kitchen Opens Today!

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 . . . It’s a project 8 years in the making.

Food. It does more than just nourish our bodies. It’s a vehicle for transmitting culture and building community. It sustains families and farmers. It employs a huge workforce.

Food is integral to our economy, our environment, and our families. That’s one reason why SLCgreen has a food policy program which aims to increase the amount of local food grown, sold, and purchased in Salt Lake City.

Today we are thrilled to celebrate a huge milestone for a project we’ve been working on since 2010—the opening of a culinary incubator kitchen.

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Mar 28

Urban Food Connections of Utah Brings Local Fare to our City and our Plates

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Welcome to SLCgreen Connections, an occasional series highlighting SLCgreen’s fantastic local partners—the people and organizations with whom we work closely to make Salt Lake City a greener, more vibrant, and sustainable city!

 

by Ardyn Ford, SLCgreen intern and Sophia Nicholas

Salt Lake’s historic Rio Grande Depot houses the Winter Market, an event that brings the city to life every Saturday from November to April. If you haven’t been yet, make a beeline there this week! The market is open through April 21.

Once there, you’ll find tables lined with colorful, fresh produce filling the large hall, while locals bustle around, creating a vivacious energy that stands out against the backdrop of gray days. Read more

Jan 22

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Round Three of Funding for Sustainable Farming Now Open

FOR IMMEDIATE RELEASE

January 22, 2018

Salt Lake City and Urban Food Connections Announce Round Three of Funding for Local Food Microgrant Program

 

BUG

BUG Farms, a recipient of the first funding round from the Local Food Microgrant Program.

Applications are now open for local commercial farmers to seek assistance in expanding their operation and production of more organically-grown fruits and vegetables.

Salt Lake City launched the Local Food Microgrant Program in February 2017 in partnership with Urban Food Connections of Utah, the non-profit organization that runs the Downtown Farmers Market, Rio Grande Winter Market and Tuesday Harvest Market. The Salt Lake City Council, on the recommendation of the Administration and its Sustainability Department, in 2016 set apart $85,000 to initially fund the program.

The program offers funding to local farmers who want to expand their operations with sustainability in mind. The grants help farmers access technology, education, tools and equipment to grow more sustainable produce.

“Our goal is to increase the amount of healthy, locally-grown, organic food available in Salt Lake City,” said Mayor Jackie Biskupski. “By providing small grants to farmers, we are also supporting local, ecologically sustainable agriculture and the City’s economy.”

The third funding round is now open and will award $15,000. The microgrant program has so far generated substantial interest among small-scale commercial farmers. Read more

Oct 3

Cider Pressing Day

 

The Green Urban Lunch Box logo

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.

photo of apples

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.
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