Win a 5-night package at Chaa Creek luxury eco-resort in Belize

by Katie Hammel on

Chaa Creek, an eco-resort in the jungle of Belize, is giving away a 5-night stay for two to the winner of their Nature Quest Sweepstakes. To enter, you’ll need to write a 300-word essay on why you want to visit the lodge, and answer a series of questions about the property (the answers to which can all be found on the website). If you score 85% or above, you’ll be eligible to win the 5-night Inland Expedition package.

There are four additional prizes as well, which include a 5-night Inland Expedition package for one, or 50%, 40% and 30% discounts on 5-night Inland Expedition packages for two. The packages include round-trip transfers to the lodge from Belize City, a trip to the Belize zoo, all meals, and several tours and activities including bird-watching, canoeing, a trip to a butterfly farm and more.

The resort is set on a 365-acre nature reserve, has been operating since 1981, and has won numerous awards for its quality service and commitment to the environment. The 5-night Inland Expedition packages normally cost $1625 per person. Entries for the contest are due by October 30.

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.

Chicago City Provisions organic farm dinners

by Katie Hammel on

It’s Green Travel Month here at Gadling, so to get into the green spirit, I booked a special dinner with Chicago’s City Provisions Catering and Events, an eco-friendly catering company. City Provisions works with local farmers and suppliers, sends its organic waste back to farmers for composting, and sources all of its ingredients from organic and sustainable providers. The company offers catering services both off-site and at its city space, and is in the process of opening up a deli. It also hosts a monthly supperclub. In winter, dinners are held at the storefront location, but in the warmer months the meal is served out on a local farm, using fresh ingredients grown on-site. August’s dinner was held at Heritage Prairie Farm, about an hour north of Chicago. Heritage Prairie also does its owns farm dinners, but drinks and transportation are not included, as they are with City Provisions.

At 1 p.m., my husband and I arrived at the City Provisions location in Chicago. While we checked in, we were offered soft drinks – served in 100% compostable glasses – and light snacks. Then we, and the 38 other diners, boarded the biodiesel bus for the ride out to the farm. Along the way, we were introduced to Cleetus, the mastermind behind City Provisions. We enjoyed some BLT sandwiches, tomato gazpacho, and Great Lakes Brewing beers, and prepared ourselves for the upcoming feast.

Once at the farm, we met the owners and the farmers who work the land. They led us on a tour of the small property and explained the sustainable practices they employ to make the farm as efficient as possible. While Heritage Prairie is not a certified organic farm, the methods they use, such as allowing weeds to grow in certain areas rather than using pesticides, are green and eco-friendly. One of the most unique features of the farm is the three movable greenhouses, which allow the farmers to engaging in a practice known as “four-season farming”. The greenhouses are on tracks and can be moved up and down the length of the field, covering different sections as needed. This allows the farm to harvest some crops as late as January, long past the time when most other farms have halted their efforts for the year.

The tour took us through one of the smaller greenhouses, where we saw the wooden growing beds where seeds were left to germinate. Due to the farm’s small size, it’s very important that it be as efficient as possible. To ensure that every inch of the field is productive, the soil beds in the growing greenhouse are cut up into smaller squares, and only the successful ones are moved to the field. In this way, no field space is wasted. After exploring the grounds, we browsed through the farm’s market for honey made on-site and fresh produce and herbs grown at the farm.

By 5 p.m., we were sitting down to dinner at an elegantly-dressed table in the field. As we helped ourselves to baby eggplant baba ganouj with pita chips, servers began pouring the beer that would accompany each course. Provided by Great Lakes Brewing, one of the most environmentally-responsible brewers in the US, the beer was paired according to each course, and many of the dishes utilized the beer for their sauces.

Over the next three hours, we enjoyed five courses of delicious, fresh-from-the-farm food expertly prepared by the City Provisions chefs, who were all decked out in organic cotton chef’s jackets that had buttons made from nuts rather than plastic. Between each course, we had the chance to mingle with fellow diners and we learned about the process of brewing beer and about the sustainable practices at Great Lakes Brewing from owner Pat Conway.

Our first course, a delicate micro-green salad, was topped with sun gold tomatoes and a vinaigrette made with Grassroots beer from Great Lakes and honey produced on the farm. Next came a colorful mix of seared rainbow chard, baby leeks, currants and pine nuts, with crispy pancetta served over brown rice with a balsamic sauce made from the accompanying Edmund Fitzgerald Porter.

Course three – a zucchini cake topped with basil creme fraiche and served with baby carrots and more of the farm’s microgreens – was just as delightful. By the time course four rolled around, everyone at the table had become fast friends, and we traded stories while oohing and aahing over the grilled pork brat that was topped with grain mustard and served with potato salad and green beans in a browned-butter sauce.

Just when we thought our tummies had been filled to bursting, the final course was brought out. A light-as-air pavlova was topped with caramel-honey cream and fresh peaches and was served alongside a rich Glockenspiel beer. As we licked the last of the cream from our forks and tilted back our glasses to catch the last drops of beer, the chefs were busy setting up another surprise. While dinner had ended, the evening was far from over, and as we stood from the table, we saw that a bonfire had been started, more beer was ready to be consumed, and the ingredients for classic s’mores were laid out nearby. We drank, ate, and relaxed while enjoying the searing colors of the sun setting over the fields.

At 10 p.m., it was time to re-board the bus and return to our city lives. Our indulgent dinner may not have single-handedly saved the planet, but our support of farmers and producers who use sustainable methods may help encourage other restaurants and farmers to take a step in a greener direction too.

Can’t make it to Chicago to book a farm dinner with City Provisions? Here are some other green-focused farm dinners around the country.

Austin, Texas – Dai Due Supper Club
Portland, Oregon – Plate & Pitchfork Farm Dinners
Old Lyme, Connecticut – Dinners at the Farm
Ashville, North Carolina – Maverick Farms
Boulder, Colorado – Meadow Lark Farm Dinners
Point Arena, California – Oz Farm
Various locations – Outstanding in the Field

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.

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.