University of Maine at Augusta faculty and staff will do their best this year to refuse, reduce, reuse, recycle and rot.
sustainability
Posted inFood
USM ready to get students started in Maine’s food scene
The university hopes its food studies program will help bring the state’s fragmented food system together, train the workforce and bring in some much-needed tuition revenue.
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Posted inMaine Gardener, Source
Let your garden grow wild and it’ll surprise you
Landscape designer Larry Weaner tells homeowners to let their gardens evolve, as the terrain would in nature.
Posted inSource
How do cruise ships stack up in environmental impact?
Portland is set to see its biggest cruise ship ever this month. And carbon footprint-wise (and counterintuitively) bigger may be better.
Posted inMaine Gardener, Source
New nonprofit urges Mainers to plant wild native seeds
The 2-year-old Wild Seed Project says native animals depend on native plants.
Posted inMaine, News
South Portland planners back Mill Creek zoning changes, reject utility monitoring
A majority of Planning Board members voted against proposed utility benchmarking, saying it would be an unconstitutional invasion of privacy.
Posted inSea Change, Source
Skip the AC; here’s how to keep yourself – and the planet – cool
If we design and manage buildings for passive cooling and adopt some creative coping strategies, we can beat the heat.
Posted inSource
An ancient tool, the scythe is also a fit for modern times
Scything, which goes back to the ancient Romans, is back in style – and one of the country’s chief suppliers of the scythe is located right here in Perry, Maine.
Posted inGreen Plate Special, Recipes, Source
For summer baking, let your grill take the cake
Keep your kitchen, and yourself, cooler without having to use more electricity.
Posted inGreen Plate Special, Source
Contest inspires a sandwich that’s better for body and environment
Rethinking the workaday corned beef reuben leads to a more sustainable nosh.