Food, Water and Energy
The Chaffin Family Orchards located in Oroville, California, raise grass Fed Beef, Grass Fed Lamb and Grass Fed Goat Meat or Chevon, utilizing the native forages on the ranch. All meat animals are raised antibiotic free, hormone free, and cruelty free. In addition, vegetables are grown using permaculture farming methods and picked fresh daily. They utilize a gravity fed water system, solar powered fence systems, and no till orchard practices.
In the heart of Los Angeles, Edendale's mission is to grow local organic food, harvest and conserve water, conserve and amp; produce energy, build soil fertility, eliminate waste, foster community relations and apply new alternative transportation, economics and energy systems. Edendale Farm houses small farm animals such as chickens, ducks, pigeons, and fish. Permaculture, bio-intensive farming, mycology, animal husbandry, composting, alternative energy and appropriate technologies are practiced.
Read more about Food Waste Disposal HERE.
Growing Power helps people install community food systems across the country using techniques and ndash; like anaerobic digestion for food waste, recirculating aquaculture, vermiculture, composting and urban agriculture and ndash; that minimize the waste of food, water and energy resources.
The Johns Hopkins University dining halls purchase local, antibiotic and hormone-free milk, eliminated trays to reduce water and energy consumption and wasted food, and installed water and energy saving appliances.
Meadow Maid Foods, LLC of Wyoming produces grass fed beef; the cattle spend their full lives on pasture. Their only feed supplements are hay during the winter. Almost every bit of the cattle's forage diet is grown on the farm, and the farm avoids chemical fertilizers on its vegetable crops; both practices that lower its water footprint and dependence on fossil fuels.
Read more about Meadow Maid Foods HERE.
Students at Olney Friends School in Barnesville, Ohio, help to raise their own food and harvest nearly 19,000 pounds of organic produce annually. The vegetables are grown without pesticides or herbicides in a nine-year rotation and are fertilized with the school's own compost. The school is conscious of the contours of the land when planning for irrigation needs, and its students study and help protect the health of their local watershed as part of a college preparatory curriculum in the humanities, arts, and sciences.
Stone Barns is an 80-acre farm tucked away in the rolling hills of Westchester County, New York. The non-profit farm acts as an education center for families surrounding the Pocantico Hills area, and promotes sustainable farming practices. Stone Barns wisely manages its use of water and energy in order to leave a smaller carbon footprint.
Learn more about the Stone Barns Center HERE.
The University of Wisconsin-Oshkosh built the first dry fermentation anaerobic biodigesters in the nation, converting yard and food waste into fuel. The biodigester can produce 400 kilowatt output with 6,000 tons of organic bio waste annually; it can produce up to 5 percent of the university's energy and heating needs.
The building designed by Phipps Houses and Jonathan Rose Companies in Bronx, New York, is certified LEED-Gold and is estimated to be 30 percent and nbsp;more energy efficient than a standard building. Over 20 percent and nbsp;recycled materials are used in construction, and over 80 percent and nbsp;of construction and demolition waste was recycled. It includes rooftop gardens that dissipate heat and absorb rainwater runoff, while providing residents with opportunities for produce cultivation. The building also has a series of solar panels, and a storm water reclamation system to recycle irrigation water.