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!
In that time, Square Kitchen’s Analia Valdemoros and Tham Soekotjo have truly taken the idea of an “incubator kitchen” from a dream to a thrilling reality while maintaining a strong focus on client support, flexibility, and creativity.
We met with Ana and Tham at the Square Kitchen facility on 751 West and 800 South to learn more about their first year of operation and take a peek at some of the local food businesses that got their start at the unique incubator space.
We’re excited to let you know the winners of the SLC Corp 2018 Clear the Air Challenge. You may recall that this year we organized an internal bracket between SLC Corp departments to complement the statewide competition. The internal winner of the most brackets would ultimately win the “Mayor’s Cup” for their efforts.
This week’s Clean Air Champion tip is about wood burning.
Even though burning wood is festive at this time of year, it’s a significant polluter (estimated to contribute 5-26% of total pollution on a winter day, according to a presentation from Dr. Kelly Kerry to UCAIR).
Before you burn, make sure to check to see if it’s a no burn day.
The Salt Lake County Health Department prohibits burning solid fuel in fireplaces or wood burning stoves and bans outdoor fires (including bonfires, patiopits, and charcoal grill fires) on days that the State of Utah designates as either mandatory or voluntary air action (no burn) days.
Today, the Sierra Club released a new report showcasing 10 U.S. cities that have made ambitious commitments to be powered with 100 percent clean, renewable energy and the steps those communities are taking to achieve their goal. The report features Salt Lake City, along with Moab, and Park City as leaders in the 100 percent clean energy goal.
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.
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 hungerrelief (Utah Food Bank, local food pantries, shelters, health clinics, and anti-hunger organizations)