Green lifestyle

How to Start a Bike Kitchen

Read the full post at Shareable.

A bike kitchen is a place for people to repair their bikes, learn safe cycling, make bicycling more accessible, build community, and support sustainable transportation by getting more people on bikes. Most bike kitchens have tools, parts, mechanics, and a community of knowledgeable cyclists.

Around the world there are thousands of bike kitchens — also known as bike churches, bike collectives and bike coops — and more popping up all the time (see maps here). For those interested in starting a bike kitchen in your town, we’ve rounded up the essentials of getting started, from finding the right space and volunteers, to raising money, getting the word out, defining community guidelines, and creating a space that is accessible and welcoming to all.

Why going to the library is one of the best things I do for my kids and the planet

Read the full post at Treehugger.

My two kids and I head to the library every week and it’s one of my favorite things. I love getting a huge bag of books and feeling the excitement to get home and read them and see where they take us. It’s a strong memory I have from my own childhood and I cherish getting to repeat it with them, but the more time I spend at the library with my family, the more I realize its benefits go beyond just a bag of new books to read.

The resources libraries provide and the values they reinforce are making my kids into better human beings and helping the planet along the way.

Americans Are Commuting Less

Read the full story in Governing.

Nationwide, the percentage of workers who commute by car declined from 88 percent in 2000 to 86 percent in 2010-2013, according to a Stateline analysis of census numbers.  Car commuting percentages were down dramatically in some urban areas, but also in smaller Western towns that are making a focused effort to promote alternatives.

To End Food Waste, Change Needs To Begin At Home

Read the full story from NPR.

Food is the largest single source of waste in the U.S. More food ends up in landfills than plastic or paper.

According to the U.S. Environmental Protection Agency, 20 percent of what goes into municipal landfills is food. Food waste tipped the scale at 35 million tons in 2012, the most recent year for which estimates are available.

The enormous amount of wasted food is weighing on our food system.

EcoConsumer Waste Calculator

The King County Solid Waste Program’s EcoConsumer Waste Calculator allows you to calculate the impact of your purchasing decisions. You can calculate the environmental impact of paper towels; magazines and catalogs; trash bags; razors; newspapers; dry cleaner products; and plastic milk and water jugs. Metrics are general, although they specifically relate them to King County or Washington State, based on their relative populations.

Determinants of Households’ Investment in Energy Efficiency and Renewables

Download the document.

Many studies on household energy efficiency investments suggest that a wide range of seemingly profitable investments are not taken up. This paper provides novel evidence on the main factors behind consumer choices using the OECD Survey on Household Environmental Behaviour and Attitudes. The empirical analysis is based on the estimation of binary logit regression models. Empirical results suggest that households’ propensity to invest in clean energy technologies depends mainly on home ownership, income, social context and households’ information. Indeed, home owners and high-income households are more likely to invest than renters and low-income households. On the other hand, social context, such as membership in an environmental non-governmental organisation, and households’ knowledge about their energy spending and use may play a relevant role in technology adoption.

Arsenic, Added Sugar, And Every Other Bad Thing In Your Food—Now In One Helpful Database

Read the full story in Fast Company.

Chances are, you have no idea what you’re eating–and what you are eating is way worse than you think. The Environmental Working Group’s new food database can help change that.