Great Lakes Brewing: Saving the planet one beer at a time

by Katie Hammel on

At a recent farm dinner I attended, a multi-course meal of farm-fresh, organic ingredients was paired with beers from Great Lakes Brewing. As we dined and drank, we were treated to an informal lesson on brewing from owner Pat Conway, who also gave us the lowdown on the many greet initiatives that Great Lakes has undertaken in an effort to be environmentally responsible while producing top-notch beer. It’s a philosophy that the company calls a “triple bottom line” – a mission to run an environmentally and socially responsible business while still turning a profit – and it seems to be paying off.

The Cleveland, Ohio, brewery opened in 1988 as the state’s first micro-brewery and has been growing, and racking up awards, ever since. The Dortmunder Gold, one of the brewery’s first beers, was originally called the Heisman. After it won a gold medal in the Dortmunder category at the Great American Beer Festival in 1990, the New York Athletic Club noticed that the Heisman name was be used and requested it be changed. Other beers are more fancifully named and reflect the brewery’s location in the Great Lakes Region. There’s Edmund Fitzgerald Porter, honoring the boat that famously sank in Lake Superior; Eliot Ness, named for the man rumored to be responsible for the bullet holes in the brewery’s bar; and Burning River, a nod to the infamous burning of the Cuyahoga River in 1969.

But what makes these beers so special, aside from the quirky names and indisputable quality (each has won numerous Gold Medals at competitions around the world), is that they are produced using so many green and sustainable methods. The owners, brothers Pat and Daniel Conway, say they take a full-circle approach to reduce waste and make the company more efficient. This approach has filtered down to all levels of staff, and dictates the methods used in all aspects of the business.

The brewery’s delivery truck and shuttle bus run on recycled restaurant vegetable oil, and they require that the trucks used by their distributors do the same. All cardboard, glass, aluminum, paper and brewer’s barley is recycled. Newsletters, napkins, and menus are printed on recycled paper, all beer packaging is done with unbleached “eco-carton” and Pat says they even go so far as to re-use the blank sides of printer paper for internal documents. The brewery cooler features skylights and sensors to reduce electricity used for lighting, and the cooling system brings in cold air from outside in the winter to reduce the amount of energy required to keep the temperature constant.

Great Lakes works with local organic farmers to serve only the freshest food in their restaurant. Currently, 60% of their food supply comes from local and organic sources, though Pat says they are striving for 100%. They recently contracted with an Amish farmer who will provide the kitchen with meat from animals that graze on the brewery’s own barley waste. Spent grain goes to a baker who makes pretzels and beer-bread served at the restaurant, and another local farm uses brewery grains to fertilize the organic mushrooms they grow and then sell back to Great Lakes for use in entrees. Other organic waste is fed to worms. In a process called vermicomposting, the worms turn the waste into fertilizer, which is used to grow herbs in the brewery’s garden. Even the low-fill beers (beers that aren’t quite filled to the top by the bottling machinery) are saved and used for sauces, salad dressings, and soups. The low-filled Edmund Fitzgerald Porter bottles are used by a local ice cream shop to make chocolate chunk ice cream.

The brewery’s outdoor beer garden is also eco-friendly. Rather than let the space go to waste during Cleveland’s bitterly-cold winters, the Conway brothers decided to cover it with a retractable canvas roofing, packed straw bales into the walls for insulation, and added a fireplace to warm the space. They were using wood logs for the fire, until one employee had a bright idea. Instead of composting the spent cinnamon sticks used to make the Christmas Ale, why not compress them into logs to fuel the beer garden fireplace? The result of all these features is that, even on the coldest days of winter, it costs just $8 per day to heat the beer garden.

The result of all these sustainable efforts is staggering. Great Lakes Brewing, a $25 million business, has zero waste bills. Pat says he looks at waste removal as “waste opportunity” and is always searching for new ways to make the business green, and keep it growing. But the brothers aren’t just pocketing all that profit. The company also contributes to the community. Every year they participate in the Great Lakes Burning River Festival, which raises awareness and funds for environmental cleanup in the Great Lakes Region. An environmentally responsible company that gives back to the community and makes delicious craft beer – I think we can all cheers to that.

If you can make it out the Cleveland brewery, in addition to dining in the brewpub or enjoying drinks in the beer garden, you can take a guided tour of the brewery facilities, attend “beer school” to learn all about the brewing process, or enjoy a multi-course Brewmaster’s dinner paired with beer. You can also find Great Lakes beers in Indiana, Illinois, Kentucky, New York, Michigan, Pennsylvania, Wisconsin, and West Virginia.

Fire Island: An eco-friendly paradise close to Manhattan

by Jamie Rhein on

As close as Fire Island is to New York City, my family and I felt like we were setting off on a grand adventure when we arrived at Sayville, Long Island to buy ferry tickets for the journey to The Pines, a hamlet of Fire Island.

The diving and squawking sea gulls added to the aura of our three-day, two-night getaway. So did the anticipation of the ferry’s arrival and the chug chug chug of the motor when it left the shore..

We watched our car in the ferry’s parking lot become a dot in one direction, while in the other, the island I had heard about as the magical place that my uncle went to as a young man came into view.

Fire Island, a barrier island off Long Island, is part of the National Seashore and highly protected in order to nurture the diverse plant and animal life and keep the waters pristine. The result is a haven to escape from busyness, noise and almost every other activity humans have been known to do to wreck havoc on the environment. That doesn’t mean that people are not part of the habitat. They are. However, the people are the ones asked to adapt. I suggest the trip for anyone looking to beat the heat of a New York summer and mindful slow down.

When the ferry docked and we stepped of the boat, I was struck by the care that was being given to this fragile ecosystem. At The Pines, wooden boardwalks lead everywhere creating walkways between the buildings of weathered wood, sand and vegetation. Walking off the boardwalk, or outside the bounds of a public access to the beach, or any other designated areas are forbidden.

Because there are not any cars on most of the island, the aura of quiet and calm permeates. In the middle of the week when we were there, many of the houses were vacant which added to the allure of the habitat.

The wooden walkways aren’t all that protect the environment. As we headed to the beach, we passed by the slim wooden slat fences that protect the sand dunes and the birds’ nests hidden from view by the tall grasses.

Although we spent most of our time hanging out near where we stayed, a humble beach house of sun-roughened wood that belonged to a friend of a friend of my brother’s, we did go, via water taxi, to Cherry Grove one afternoon. Cherry Grove is another hamlet community of Fire Island.

Water taxis on Fire Island are not particularly cheap, but they do go to each of Fire Island’s sections. The fare depends upon how far you go. Because our son was small, I took the taxi both ways, but my daughter and brother walked along the beach back to The Pines. It’s not particularly close, but doable.

At Cherry Grove, besides visiting art galleries, one of its signature features, we wandered along the maze of walkways to take in the variety of private homes. No, we weren’t peeping Toms, just casual admirers.

Staying on Fire Island is not generally budget travel by a long shot, but you can reduce the sting if you can share the cost of a hotel room with someone or rent a house with several people. If you wait until fall, prices go down. The middle of the week has less expensive options.

I did look for a hotel room for this summer using the info on this link, but plans changed so I gave up. Many people who own homes do rent them out on short term basis because most folks only come out on weekends.

If you rent a house similar to where we stayed, there are places to buy groceries. Cooking your own food, also what we did, is one way to cut down on costs. Also consider bringing food to prepare with you to trim costs further. The store at the harbor has what you might need for most any meal, but everything costs more than if you bought it elsewhere.

For the cheapest option of enjoying the ecological balance of Fire Island, take a day trip there. Jeremy mentioned a visit to Robert Moses State Park in his post on New York beaches. It’s possible to drive to it via the Robert Moses Causeway.

Because part of Fire Island is a National Park there are many free programs that highlight aspects of the environment to take in. Here’s a link to those happening in August.

If your aim is to find an area that is the least tamed, the Otis Pike Fire Island High Dune Wilderness is where to head. It’s the only protected wilderness in New York state. Camping is permitted, and permits can be obtained at the Watch Hill Visitor Center. According to the national park Website, late fall and early spring are the best times to camp. Summer, frankly, sounds dreadful. Mosquitoes and ticks in droves don’t sound like relaxing company.

As a note: Although The Pines and Cherry Grove are considered to be the predominately the gay sections of Fire Island, I found both to be both straight people and family-friendly. Again, we were there during the week. On weekends, both The Pines and Cherry Grove are more of a party scene. However, according to my brother, the hoopla is mostly at the bars and restaurants.

There are other Fire Island communities to consider, although I didn’t go any further than Cherry Grove. Here’s a link to a list and their descriptions. From what I can tell, some of those communities are not as open as The Pines and Cherry Grove are to outsiders –meaning people who don’t own property there. Others are. Some options also turn into party scenes so consider what will suit you best when making a decision.

By the way, the Sayville Ferry is the one that goes to Cherry Grove and The Pines. If you’re planning to head to other sections, here’s a link to a Website with a comprehensive overview of options.

When I left The Pines I knew exactly why my uncle was so happy there. It’s a paradise that’s close to one of the most exciting cities in the world.

[My uncle is on the book cover.]

Nominees for Planeta.com’s Ecotourism Spotlight Award announced

by Katie Hammel on

Planeta.com, a website dedicated to ecotourism and encouraging environmental conservation through tourism, has announced the nominees for its Ecotourism Spotlight Award. The Award honors the tourism boards that promote ecotourism through their websites, both by highlighting their own efforts and by helping travelers connect to independent tour providers who operate using sustainable practices.

The award was created in 2007 to encourage National Tourism Boards to promote ecotourism within their countries and to reward those who were doing so effectively. The winner in both 2007 and 2008 was Ecotourism Laos and the site is nominated again this year, along with Quito Visitors’ Bureau, Responsible Tourism Guide to the Mekong, and Failte Ireland.

The voting is open to the public on Planeta’s website and will continue through August 31. The winner will be announced on September 27, World Tourism Day. So cast your vote, and check out the sites to see what each is doing to promote ecotourism in its country.

Gadling’s Guide to traveling Green

by Brenda Yun on

Travel as we used to know it is changing for the better, thanks to green initiatives like LEED for building projects, carbon offsetting for flying, and green outfitters like Go Lite. There are so many reasons travelers should travel greener and no reasons not to. But what does traveling green look like, and is it harder to do?

Here are a few tips on how to travel green. Odds are you’re already greener because you have a greener conscience, so instead of thinking of these as preachy steps to make you eco-conscious, take these tips as a green refresher.

  • Walk or bike, don’t drive: This is a given. Your feet don´t ruin the environment unless you leave a blaze of fire behind you (which you don´t). This is kind of travel, which many call “slow travel,” is often the best way to travel anyway, as you can take your time soaking in the sights and sounds around you.
  • Take public transportation if you have to: …and I don´t mean a taxi. If you´re traveling far, hop on a ferry, bus, or train. Spare the gas spent solely for you. Limited resources like fossil fuels really will run out one day, so save them when you can.
  • Travel light — and turn off the lights: The less weight you carry, the easier it will be to get around — and the less burden you have for others. Always remember to save energy when you can by turning off lights you don´t need to use.
  • Reuse and recycle: Those plastic bottles that you buy abroad can be reused! So can scraps of paper, lines of rope. Be resourceful when you can, use new products only when necessary.
  • Buy local: Definitely avoid fast food joints when you´re abroad. You´re better off eating street food anyway. Buy fruits and veggies from the local farmers´markets and artisans´goods from small kiosks. Your money to them goes much farther.
  • Take fewer, longer trips: This is a no-brainer to some, but the hardest thing to do for others. Since I live in Hawaii I´m always trying to consolidate my travels. Whenever I need to make a journey across the ocean I always try to tack on another journey with it. It saves time, and more importantly it saves precious resources.
  • Offset your carbon footprint if you can: All of the major airlines are encouraging sustainable travel by informing travelers of ways they can calculate their carbon footprint. More importantly, most airlines like Continental are providing innovative ways to give back to the environment exactly what we are taking away by traveling.
  • Take a “clean break” by staying in green eco-lodges: If you haven´t heard of green resorts and eco-lodges, you will soon enough. There are some really affordable ones popping up all over the world, so being green no longer means you´re spending more money. It just means you´re being more conscious of your effects on the environment — and that´s always a good thing.

This HowCast video offers a nice summary of the tips detailed above.

It is possible to travel green and responsibly! Now go out there and have fun.

Airports go green with new eco-friendly initiatives

by Katie Hammel on

Airports are little cities unto themselves. Many are even large enough to have their own zip codes. With so many people coming in and out, cars dropping off and picking up, and planes departing and landing, airports produce a whole lot of air pollution and physical trash. But, many are making an effort to reduce their environmental impact by implementing new green features. Here are some of the coolest green initiatives at airports around the world.

Using Alternative Power
Last July, Boston Logan Airport installed 20 wind turbines that will offset about 3% of the building’s annual energy needs (doesn’t sound like much, but consider the amount an airport uses), and it’s not the only airport investing in alternative sources of energy. The airports of Munich, Zurich, San Francisco and Denver have also installed solar panels to help power their buildings. Dallas/Fort Worth Airport converted its bus and shuttle fleet to run on compressed natural gas and hydrogen-based fuel, as has Mineta San Jose. Heathrow is testing its new Personal Transport Pods, battery-powered, zero-emission vehicles that will whisk passengers from the terminal to the parking lot, and Boston provides preferred parking spots to drivers of hybrid cars.

Refilling Empty Water Bottles
The Portland Airport allows travelers coming through the security line with water bottles to dump the liquid but keep the container to refill once they pass security. That doesn’t sound like a big deal until you realize that other airports, like Chicago O’Hare, require the bottles to be thrown out. Not only does that policy generate tons of unnecessary waste, but all those full or half-full bottles weigh more and therefore the removal produces more emissions. Portland’s rule seems pretty green in comparison. San Francisco Airport goes one step further than Portland by providing water refill stations past the security checkpoint so people can refill their water bottles free of charge.

Recycling and Composting
Many airports have limited recycling programs in place, but some are going above and beyond when it comes to making sure that nothing that can be recycled gets added to a landfill. Seattle-Tacoma Airport, rated by the Clean Airport Partnership as one of the greenest in the country, charges concessionaires by the pound for waste(but doesn’t charge for recycling), encouraging vendors to recycle as much as possible. Portland makes it easy on flyers as well by providing a “single sort” recycle bin. Everything gets tossed in one bin and later sorted by a recycling company, so people don’t have to worry about which receptacle they throw their items into.

Seattle doesn’t end its recycling efforts with paper, plastic, glass and aluminum – it also composts 145 tons of coffee grounds per year and recycles 1,000 gallons of cooking oil each month, which is then used to produced biodiesel fuel. Munich Airport has a similar program: the organic waste from the airport’s restaurants is collected, sent to a farm, and used as pig feed. San Francisco hopes to require its concessionaires to serve all food in containers that can be composted and turned into fertilizer and Denver Airport will begin its own composting program this January.

Other green airport practices include using energy-efficient LCD screens on all computers and monitors, landscaping with native plants, installing low-flow toilets, and replacing paper towel dispensers with electric hand dryers. With the amount of waste and emissions airports produce as a result of their sheer size, the have a long way to go to truly be called “green”, but it’s nice to know that many are taking steps to reduce their environmental impact in whatever small ways they can.