Thursday, February 5, 2009

Spiritual Sustainability: Save the Earth Without Killing Yourself

For much of my life, I have zealously pursued the ideal of sustainable living. A deep love for the natural world, coupled with an equally deep perfectionist streak, made me alternately — depending on the flavor of the times — an object of curiosity or subject to ridicule. However, over the past five years, I have had to admit that this ultra-determined sort of sustainability has not produced the eco-perfect life that I expected.

Rooker drives an SUV in a zero-elevation town. Photo: Amanda Rooker

Driving an SUV in a zero-elevation town. Photo: Amanda Rooker

For example: I currently live in York County, Virginia — a.k.a. Suburbia, U.S.A. My community is organized into neat lines of strip malls alternating with freshly bulldozed lots zoned for new construction. Not only do I drive an SUV to cart my kids around a zero-elevation town, but I drive a black SUV — not exactly a sustainable choice for the sweltering South. Last week I bought my groceries at Wal-Mart. The only obviously sustainable practice I have going for me is that my son takes the school bus. How did I get here? And how can I, in any conceivable worldview, still believe that I am committed to sustainable living?

When I was fifteen, ecology was still a fringe concept in my part of the world. But as I learned more and more about how particular human practices harmed the earth as a whole, it didn’t take long for me to become radically devoted to all things green. And with every new piece of information, I added a new required practice to my life. I became a vegetarian to minimize my food-energy footprint. I insisted my mother replace paper napkins with cloth napkins (which she, and I, have used daily ever since). My first job was working in a third-world import store, where I developed a taste for brightly colored Guatemalan clothing and handmade African jewelry. Instead of Christmas gifts, I asked family and friends to donate to the Heifer Project.

An organic garden

Growing an organic garden.

After I was married, I grew my own organic garden of vegetables and herbs; made all of my own household cleaners under the expert guidance of Clean House Clean Planet; bought handmade soap from a friend’s local business; frequented the farmer’s markets; and bought or received almost every other product in our home secondhand. The more I learned, the more practices I heaped upon myself. At the time I had high energy, low expenses, and no dependents, so I was able to maintain my ever-expanding list of practices.

When I became pregnant with my first child, my imagination had molded my long list of practices into a detailed ideal of sustainable living, and I could define it down to the color of the hand-woven place mats on my sustainably harvested hardwood kitchen table. I would have all of my children (and there would be many) without drugs and in harmony with my body’s natural processes. Not a crumb of processed food would touch our lips. I was going to put aside career to be Earth Mother.

I quickly learned that intentions do not equal reality. Undaunted by the fact that my idealized natural childbirth turned into an emergency C-section, I poured all my energy into using cloth diapers, searching out affordable organic food (by this time I had let my garden go), and making homemade baby food and natural cleaners. But what was painfully absent was joy — joy in my son and joy as a mother. Nothing was natural about this.

After I had my second son, I found that keeping two children under two years old alive took all my time and effort. Not only was I unable to keep up all of the sustainable practices I believed were so important, I could no longer prioritize which were most important and which were actually contradictory. If I was constantly assessing whether our activity or snack was the best possible choice, I had no time to linger and play with my kids. My ideal of sustaining the earth was now directly competing with my responsibility of sustaining my children’s lives — not just physically, but emotionally and spiritually.

The death blow to my sustainable-living ideal finally came when our household income was suddenly slashed by two-thirds. Whatever spare time or energy I had was now devoted to simply keeping our bills paid on time and trying to figure out how to keep food — any kind of food — in our refrigerator. Our options were limited to the easiest and the cheapest, and I had no choice but to accept it. I laid down my ideal as simply impossible. Living sustainably was only for the wealthy and/or childless. I made my peace with Wal-Mart, my SUV, and my preservative-laden, pesticide-laden, cheaper food. And I spent a year simply surviving, no longer worrying about whether each action was the most “sustainable” or not.

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To live sustainably, honor the process of natural growth.

I may have thought I was just too poor and too busy to live sustainably, but in reality, it was my product-based, practice-based ideal of sustainable living that was not sustainable. My zealous, determined perfectionism fundamentally contradicted the natural, cyclical growing processes that govern not only the natural world I claimed to love and preserve, but us as human beings, too.

Trying to create a perfect external ideal of sustainability, as opposed to allowing our lives to grow naturally from our internal values, is like trying to build a tree (even from sustainably harvested wood) instead of planting a seed. We might get visible results faster, but it will be impossible to maintain over time. To live sustainably long term, I had to learn to honor the spiritual process that brings the renewable patterns of natural growth deep within ourselves.

Life has a way of showing us that its principles will prevail, and seeks — perhaps even in a kind way — to relieve us of the impossible burden of building a living thing. Even when I didn’t recognize what was happening, the new priorities of motherhood and our limited budget pruned my overgrown ideal of sustainability down to a stump. I thought that part of me was gone forever. But what is true physically is also true spiritually: destruction yields new life. Pruning creates vibrant growth not possible otherwise.

Another physical principle that has a spiritual parallel, I learned from my naturopath: Even if the body is deficient in many areas, it will only take in what will address the primary deficiency. Pouring supplements into your body (or in this case, adding sustainable practices) to address visible symptoms is a waste of time, money, and energy. Only when the core deficiency is met will the body be capable of absorbing what it needs to address the next core need. That’s exactly what was happening to me spiritually: Establishing new habits is very much a spiritual process. It not only takes time, but takes everything in turn: First the seed, then the shoot, then the leaves, then the fruit.

In the absence of those heavy, burdensome expectations, I was able to discern the living value beneath all of those practices, which was my love of the natural world. That love never died, it was just hidden and weakened by the crazy overgrowth of too many practices. So, for a while, I simply enjoyed the world around me with my children, unburdened by obligatory practices. And that was when I really started to grow: not outwardly, but inwardly. To my surprise, specific corollary values began to branch out naturally from that primary value: pursuing health naturally and investing in local, seasonal, whole food sources. Just two corollary values - not even practices or habits yet.

But from simply naming and nurturing these values, I am beginning to see the fruit of a few new practices that are enlivening rather than burdensome. For example, I have switched from traditional primary care to a gifted, local naturopathic doctor for health maintenance. As part of the pruning, I gave up running (which according to my ideal was the most “sustainable” exercise). But in its place has grown the habit of weekly dance and yoga classes at the YMCA — for the first time in my life, exercise enlivens me. I cook simply and from scratch as much as I’m able, even though our budget still limits how much local, seasonal food I can afford. And for now, that’s enough.

Making choices sometimes provides the option of organic foods.

Making choices sometimes provides the option of organic foods. Photo: Amanda Rooker

But here the fruit of allowing practices to grow naturally from within really pays off: I now know how to prioritize practices within limited means. For example, I know that my practice of buying local whenever possible is rooted in my value of fresh, nutrient-rich food and pursuing health naturally. Therefore, my first and best options are our local farms and the bulk natural foods catalog. When I can’t afford those options, I’m free to shop at the cheapest, most convenient place because evaluated on the basis of natural health, they’re pretty much equal.

But evaluating my food options based on, for example, economic justice for small, local businesses who pay a living wage, would yield completely different results. The local farm wouldn’t be the first and best choice if it used migrant workers, nor would all remaining options be equal. That’s how I can freely shop at, say, Wal-Mart, while someone else might not. Or how I can drive an SUV guilt-free — the carbon footprint branch hasn’t begun growing yet.

True vision provides a decision-making matrix that goes beyond simple monetary cost or objective right-and-wrong, helping us to discern which practice to prioritize and which to simply let go. If we trust that we are indeed living things to be grown and not built, we will trust that priorities and practices will grow in their own time. I certainly have plenty to do in the meantime to nurture what has already begun growing.

Pruning yields fruit

Nurture love of the natural world.

So I am grateful for the pruning process of the last five years, because I’ve finally learned that true sustainability is not evaluated based on an objective list of practices and products, but on how well we yield to a spiritual process — the same cyclical growing process that governs the earth we love. If we nurture our love of the natural world, it will naturally produce the fruit of practices over time. And this approach is certainly no adolescent “do-what-you-feel-like” philosophy.

Most of us determined perfectionists (and virtually all mothers) resist this equally deadly extreme for good reason: Sometimes we simply must do what is required, whether we want to or not. Certain (ideally, codified) minimal practices should be required of all of us, no matter what we define as burdensome. But the key here is to learn the difference between building and growing. Growing certainly requires work that we must do, whether we feel like it or not. Yet our responsibility is not to produce the living thing itself, but merely to enable it to grow the way it was designed.

This kind of spiritual sustainability is tremendously freeing, because we are operating according to design. It costs nothing and produces much. On the other hand, it is not cheap. Just as in the natural world, new life comes at great cost: It requires the seed, or the ideal, to die. It requires us to accept the pruning and to appear to be an ugly, dead stump to undiscerning eyes, even when everyone else has birds flocking to their branches.

If we truly love the natural world and are students of its ways, we will know that pruning burdensome branches increases growth in the long term. This growth will not only be physical, through the addition of visible practices, but spiritual: The process also yields within us the sustaining virtues of humility, perseverance, and faith. In other words, honoring the growth process with patience is how our sustainable practices will be well-rooted enough to sustain us as well — with any budget and in any context. Even while driving our SUV to Wal-Mart.

Amanda Rooker

Contrributing Writer

Blue Planet Green Living (Home Page)

Green Cuisine: Understanding Organic and Natural Cooking

When Chef Matthew J. Goudge says that a green cuisine is as delicious as it is good for you, you’ll be wise to listen. Chef Matthew is widely known and respected as a talented organic chef and an industry leader. Having cooked professionally in St. Lucia, Malaysia, China, Austria, Australia, and England, Chef Matthew’s view is that the world is an interconnected place where all should benefit from each other’s knowledge. In his blog, ProChef360, he invites professional chefs from around the world to join in an open forum, sharing their ideas, their tips, their wisdom, their food photos, and their frustrations. We’re pleased to carry on that tradition by sharing Chef Matthew’s thoughts on organic foods and natural cooking.

Matthew J. Goudge, Executive Chef

Matthew J. Goudge, Executive Chef

Although there are many reasons why people should opt for organic foods and natural cooking, there is no better reason than the fact that a “green cuisine” is healthier. Generally, the term organic refers to foods that are free from chemical fertilizers, herbicides, pesticides, or any other artificial additives. Organic foods are packed with vitamins, minerals, and other nutrients that are vital to your health. Using organic foods with natural cooking methods ensures that your body will receive all the nutrients it needs to stay strong and healthy.

And let’s not forget that organic foods are free of chemical additives and sprays, which can distort foods’ natural flavors as well as harm your health. When you consider the benefits of preparing and cooking meals that are packed with nutrients, you definitely have nothing to lose with a green cuisine.

CERTIFIED ORGANIC

In order to be assured about the authenticity of your organic purchases, it is important to check that they are labeled “certified organic.” This means that the products you buy were grown in accordance with the standards set by appropriate government agencies. This is especially important if you are buying meat. By getting certified meat, you are assured that you won’t be eating meat from animals that have been fed genetically modified feed.

And when you choose organically produced meat and dairy products, you won’t be eating meats exposed to antibiotics or growth hormones. Children are especially vulnerable to the effects of the milk produced from dairy cows injected with bovine growth hormone (BGH), a practice that has raised health questions for both cows and humans. Use of the hormone has been banned in Japan, Australia, New Zealand, Canada, and the European Union.

Barbairie Duck by Chef Matthew

Chef Matthew's barbairie duck. Photo: Matthew J. Goudge

But even growers of organic foods occasionally need to use chemicals. It might be necessary to use a pesticide to save a crop from an infestation of insects, for example. Taking this into consideration, it may be more appropriate to describe organic foods as foods grown and marketed without substantial use of the chemicals traditionally used in large-scale food production. This being said, the use of chemicals is tightly regulated for certified organic farmland.

To be absolutely sure your foods are organic, you can opt to grow them yourself. If you have a large space where you can grow your own vegetable and herb garden, you may even discover you have “green fingers” [a.k.a. “a green thumb,” in the U.S.]. In truth, you don’t need a huge space. Even people living in apartments may find a small, sunny spot where they can naturally grow organic herbs, spices, and vegetables. And if your fingers aren’t so green? There’s an abundance of articles, books and online resources to guide you.

BUYING ORGANIC FOODS HELPS THE ENVIRONMENT

Organic farming is sustainable agriculture, because organic farmers take care to ensure that they do not strip the soil of its natural nutrients. When you opt for organic foods, you help conserve the soil by keeping it from being depleted through commercial farming practices. Older people may recall how dark the soil used to be, and how alive it once was with microorganisms and worms. But the soil on much of today’s farmland is virtually dead, its lifeblood poisoned by years of harmful chemical additives.

Fresh, organically grown vegetables. Photo: Matthew J. Goudge.

Fresh, organically grown vegetables. Photo: Matthew J. Goudge

Another way organic farmers replenish the soil is by growing a variety of crops, rather than just one or two year after year. This diversity helps in maintaining the health of the soil. Farming organically also helps protect the waterways from harmful chemical runoff, preventing yet another environmental hazard.

When you ask for organically grown foods, you help raise environmental awareness in your community. And you help promote green living and the benefits of a green cuisine.

SHOPPING FOR ORGANIC INGREDIENTS

When shopping for organic foods, be conscious of your choices. Although imported organic foods are now available at many grocery stores, consider buying from local organic farmers. Many communities have food co-ops and farmers’ markets, which make it easy to shop locally. And buying local organic foods helps promote your community’s economy.

While it may be interesting and fun to try out organic and exotic products imported from Asian or South American countries, you will help the environment more if you support growers in your local area. Buying locally reduces gas emissions and fuel consumption during transportation over long distances. And when you get your organic ingredients from local farmers, you will have access to the freshest food choices and a menu that changes with the seasons.

Bombay-seasoned king prawn. Photo: Matthew J. Goudge.

Bombay-seasoned king prawn. Photo: Matthew J. Goudge

It’s always best to check with your local organic farmers first before buying organic ingredients and products elsewhere. Yet, there will be times when you need to resort to other organic food sources. If your local organic resources are lacking or out of season, you can turn to the Internet for the ingredients you need.

Online shopping has made access to specific organic ingredients relatively easy. You only have to key the name of the ingredients into your favorite search engine, such as Google or Yahoo, and you’ll likely get thousands of hits in seconds. You can type in “buy organic cooking herbs” or “buy organic spices,” and you’ll end up with numerous online stores. Just make sure that you carefully choose your online store and are comfortable with their return policy before you purchase anything.

NATURAL COOKING

Mixed Baby Leaf Salad by Chef Matthew

Chef Matthew's mixed baby-leaf salad. Photo: Matthew J. Goudge

Although organic foods are essential to a green cuisine, natural cooking is not just about the ingredients you use. A truly green cuisine refers to cooking in a sustainable way. It’s about adopting “conservative” and “preservative” methods. For instance, choosing to use leftover broths as a soup base is a conservative method of cooking. Delegating unused vegetable scraps to the compost pile or to a vermiculture bin are ways to conserve food by keeping it out of the landfill and cooperating with nature’s processes. And the result provides organic soil for your flower gardens.

Natural cooking is also about adopting conservative methods in the kitchen and the dining room. Choose recyclable kitchen materials. Buy foods with minimal or recyclable packaging. Reuse or recycle empty glass or plastic bottles. Use cloth, rather than disposable napkins, and make other sustainable choices as you serve your delicious and healthful green cuisine.

TIPS FOR EASY ORGANIC AND NATURAL COOKING

Here are some tips to help you make the transition to a green cuisine:

  • Iodized salt is good, but it’s not organic. It has been processed. Natural sea salt is definitely the better choice, though you will notice a distinct difference in flavor.
    Phyllo Tart by Chef Matthew

    Chef Matthew's phyllo tart. Photo: Matthew J. Goudge

  • Have a small garden at hand. You can reuse old dish tubs, buckets, or other leak-proof castoffs to create planters for small herb gardens. Not only will you be able to save on your grocery bill, you will also have ready access to delicious organic herbs for flavoring your food.
  • Go all-out-organic with your ingredients. This includes the herbs, spices, flour, butter, oil and practically everything you use in cooking meals. There is a huge difference in taste between processed butter and milk and their organic counterparts. Cows that produce organic dairy products are BGH-free and eat only organic grass.
  • When buying organic products and ingredients, do not rely on the packaging stating that the product is “organic.” Look for a certification seal from a reputable certifying agency. This means that the organic food product passed the standards set by the appropriate regulating agency.
  • Adopt traditional cooking methods (stove top and oven) as much as you can. Avoid using the microwave. Traditional methods of cooking do a much better job of retaining the natural taste of organic foods.
  • Use only healthy preservatives. Avoid using preservatives at all, if you can. But when you have to preserve jams or other foods for future use, make sure that you use healthier natural food preservation methods.
    Sweet Potato Ravioli by Chef Matthew

    Chef Matthew's sweet potato ravioli. Photo: Matthew J. Goudge.

  • A true organic kitchen requires nearly all organic ingredients. Don’t let the enormity of the task overwhelm you. It’s a target to aim for, but every change makes a difference, no matter how small.
  • When eating organically, there is no longer any need to buy expensive liquids (often called “veggie wash”) to try to clean off the unwanted toxins before feeling it’s safe to eat those fresh fruits and vegetables.
  • Be prepared for a little more effort. For a truly green cuisine, you’ll have to avoid the luxury of using cheaper, prepared, artificially preserved ingredients.

GREENING THE CUISINE IN YOUR RESTAURANT

Organic cooking is a worthwhile endeavor but, for chefs and restaurant owners, there are some additional considerations before adopting natural cooking methods and serving organic foods:

  • If you are going to run an organic restaurant, 95 percent of the food you are going to serve must be organic. This includes the herbs, spices, flour, butter, oil and practically everything you use in cooking meals.
  • As much as you would like to turn organic, it can be difficult if you don’t have sufficient budget. Organic ingredients can be a bit more expensive than regular ingredients. If you own your kitchen or restaurant, you can adjust your budget accordingly. It’s a different story, however, if you are working for someone else. The cost of ingredients may increase by about 30–50 percent, a significant concern for a traditional restaurant. This won’t be a problem, though, if your restaurant already is an organic one; customers wanting an organic menu understand the additional costs of providing a green cuisine.
    Breads from Chef Matthew's kitchen

    Breads made with organic ingredients. Photo: Matthew J. Goudge.

  • Pastry chefs can also adopt natural cooking in their baking methods. If you need to prepare pastries in small quantities, you don’t have to use a large oven to bake them. This is why it is advisable that you have smaller ovens where you can bake a small quantity of breads, cakes, and pastries. In fact, you can even bake small items using your toaster oven.
  • Be prepared to give a sales pitch about your menu and methods to your customers. Not everyone understands the terms organic and natural cooking or green cuisine. Some may initially relate organic food or green cuisine to vegetarianism, or they may think of organic foods as dull and tasteless. You may need to be persuasive at first and adopt efficient marketing methods to sell your organic meals. But soon your menu will win over your customers with the superior quality and taste of organic foods and natural cooking methods.

Admittedly, organic foods are a bit more expensive and take more planning and effort than what we have come to expect from “normal” (processed, preserved, packaged, prepared, and fast) foods. But it’s a small price to pay in return for natural and healthy foods, and the delicious experience of eating a green cuisine.

Matthew J. Goudge, Executive Chef
Founder, Pro Chef 360
Created and maintained by the culinary minded
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Read Chef Matthew’s Blog

Contributing Writer

Blue Planet Green Living (Home Page)

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Notes from India: “Clean Lucknow, Green Lucknow”

I’ve spent my entire life in India, but have yet to see a trashcan anywhere on the streets. I guess that’s the reason why there’s a big pile of garbage at most street corners, especially in the residential areas. In some locations, however, the government hires street sweepers to clean the streets of garbage. My family, and others in our neighborhood in Lucknow, burn any garbage left on the street so there are no smells, no germs in the air, and no filth outside the house.

The hillsides are littered with trash. Photo: The Small House Society

The hillsides are littered with trash. Photo: The Small House Society

Since we don’t have separate dumpsters for recycling, people carrying large plastic bags on their shoulders pick empty plastic bags and bottles, glass bottles, and other items from the piles of garbage on streets. These items are sold, then recycled. Since most of the empty plastic and glass bottles are used and reused for storing spices, creams, oils, food, and other items, they typically aren’t thrown away unless they’re broken.

Food leftovers are generally given to the maid of the house, or put out for cows, birds, or dogs on the streets to eat. But the sad part about this is that some people discard food leftovers or peelings in plastic bags, and unsuspecting cows or buffaloes eat through the plastic bags to get to the food. This can lead to sickness and death for the animals.

On the brighter side, it’s very encouraging to know that hill stations like Nainital and some others don’t allow use of plastic bags to discourage people from throwing it in the lake, which is the focus of tourist attraction.

City streets are covered with litter, and paan stains mar the walls.

City streets are covered with litter, and paan stains mar the walls. Photo: Makur Jain

Items not thrown out on the street — such as non-composting paper, metal, and some plastic garbage — are sold to a kabari (trash/garbage collector). The kabari then sells the items to someone who can sell them further or recycle them. Some of these kabari ride three-wheel bicycles through residential neighborhoods, stopping and buying recyclable materials, such as old newspapers, metal things, glass or plastic material, old appliances, etc., from people who call out to them.

The animal dung out on the streets continues to be a nuisance to the cleanliness and hygiene of the city. There was a time when the local milkmen would have small houses and pieces of land throughout the city. They kept their cows, buffaloes, and goats there, and used the gobar (dung) as fuel. They’d collect it, dry it, and make flat discs of it to be used as fuel to cook food. It was possible for them to do this, because the dung would be on their fields or on the nearby streets, where they could collect it.

Cows and tiny cars share the streets in Lucknow.

Three-wheeled cars share the streets with cows in Lucknow. Photo: Small House Society

Ever since the government moved the milkmen out of the city, the stray cows’ dung on the streets just ends up on tires and shoes, and becomes a stench. Even if these wandering urban cows belonged to someone, it would be humanly impossible for the owner to keep track of them and collect the dung of his cows from the various streets they walk on. On a more positive note, there are gobar gas plants that allow the gas from gobar to be used as fuel.

One would be surprised to see the dumping grounds here. It’s a huge piece of land where the garbage is left for years to rot! But there’s good news also. Sometimes the government or the city’s development authority, for example the Lucknow Development Authority (LDA), will press the garbage with road rollers into the ground for months, then cover it with mud or concrete. Then they sell that land as residential or commercial property - using garbage as landfill.

India is a lush nation with abundant natural beauty.

India has lush vegetation and abundant natural beauty. Photo: Makur Jain

Another form of garbage that can be seen all over India on walls, buses, streets, and many government offices is the remains of spit from paan (betel leaf). This tobacco spittle becomes our “social bookmarks.” It’s funny and ironic that every place or wall where it says थूकना मना है। (Do not spit), people make sure they spit on the word मना (not), so the remaining words are थूकना …है। (Do … spit).

The paan stains, as well as cigarette and bidi butts, are littered everywhere. But we’re making progress. The Supreme Court passed a law last year on October 2, prohibiting smoking in all public areas. The Delhi High Court has also banned smoking from being shown in movies.

What’s surprising is that a lot of people contribute toward a “greener India” without even knowing it. Since most cities have small markets in every neighborhood, people just have to walk a couple of blocks and can find almost everything one needs for day-to-day living, thus reducing the pollution from vehicles. Also, Delhi, Lucknow, and other cities have small three wheeler auto-rickshaws that run on compressed natural gas (CNG), which is more environmentally clean.

We are taking small steps in my country, but we are making progress. We are moving toward “Clean Lucknow, Green Lucknow” (the slogan painted on numerous railings, walls, buildings, etc.), and thus toward a greener India.

Makur Jain, Ph.D.

Contributing Writer

Blue Planet Green Living (Home Page)

Related Category:

Notes from…

Makur Jain, Ph.D., Contributing Writer

Dr. Makur Jain lives in Lucknow, India, where she earned her Ph.D. in English literature. During the 2007–08 school year, she was hosted by the U.S. State Department as a Fulbright Scholar to teach Hindi at the University of Iowa.

Makur Jain, Ph.D., Contributing Writer

Makur Jain, Ph.D., Contributing Writer

Having an opportunity to compare India and the U.S. gives her a unique perspective on solutions to sustainable living. For example, India is a leader in some areas of environmental innovation, such as using bicycles and small compressed natural gas (CNG) vehicles for transportation.

Since Iowa City is home to the Small House Society, during her time in the U.S., Makur had an opportunity to learn about the small house movement and other initiatives for simpler and smaller living. This is how she first connected with Blue Planet Green Living.

Makur Jain

Contributing Writers

Blue Planet Green Living (Home Page)

Makur’s Posts:

Notes from India: “Clean Lucknow, Green Lucknow”

Praise the Lord and Green the Roof

Perhaps you won’t be surprised to hear about a religious order of nuns that grows its own vegetables and cares for the environment. But nuns sharing a Zip car? Nuns wearing organic cotton habits? And nuns living under a green roof in New York City?

Joseph Huff Hannon sent us this fascinating post about a group of green-living nuns who are serving their fellow humans and the planet by living Earth Wise, Money Smart.

The story first appeared January 31, 2009, in The New York Times on line, and in print February 1. If you haven’t yet read it, we think you’ll enjoy Praise the Lord and Green the Roof.

Julia Wasson

Blue Planet Green Living (Home Page)

Sunday, February 1, 2009

Dallas Cowboys Go Blue (with a Greener Stadium)

It’s time for Super Bowl XLIII, and the NFL is powering the entire event with renewable energy, as well as planting trees to offset carbon created by activities related to the big game. For 16 years, “going green” has been a part of planning and producing the Super Bowl. But the Super Bowl isn’t the only green venue in the NFL world.

Elizabeth Frisch, president of Culture Technologies

Elizabeth Frisch, president of Culture Technologies

In a press release last October, the Dallas Cowboys, along with the U.S. Environmental Protection Agency (EPA), announced that the Cowboys were on a path “to be the first sports stadium to gain recognition in the EPA’s National Environmental Performance Track program.” This bold action is in conjunction with the design and construction of the new Dallas Cowboys Stadium, which will be open for business in Arlington, Texas next summer.

The Cowboys hired Culture Technologies, Inc., led by Elizabeth Frisch, to help implement the EPA program at their new stadium. In a recent interview with Frisch, she described several of the issues the stadium design and construction teams will consider as they begin their EMS. This is part 2 of a two-part interview with Frisch about her work at Culture Technologies.

FRISCH: The Cowboys had decided they wanted to join the National Environmental Performance Track. This is a U.S. EPA environmental recognition program that requires you to put in an environmental management system (EMS) and continually improve and measure your environmental performance, year after year.

For the Cowboys, this isn’t just, We’re putting in a green building, or We’re putting in a green product; this is an entire process. It’s infinite. As long as the system is in place, it drives continual improvement, so every year you raise the bar and take on something more. It’s a very robust and powerful model, if done correctly. We had been recommended to the Cowboys because of our reputation in making culture changes leading to performance improvement.

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Greening the Dallas Cowboys Stadium will require a cultural change for fans used to littering the parking lot.

BPGL: Was this move prompted by a desire to save money?

FRISCH: The new stadium will hold up to 90,000 people at one time. That’s an entire city sitting in one spot for an extended period of time — and consuming food and beverages. The Cowboys management said, “We want to save money. This new stadium is going to kill us with utility costs and consumption. And we know we’re not doing certain things efficiently.”

So, we audited a playoff game last November. We looked at how the fans, the employees, the contractors, the vendors, and everyone who came in and out of that stadium during a game used it. We looked at the behaviors that are driving the footprint consumption, as well as what they’re consuming. It’s different from a utility audit, where a consultant just goes out and tells you how to save money. We do culture change, behavior-based audits. We actually stood in the bathroom and watched how people used the space, what their habits were. We asked people questions, like, “Why did you throw this here?” There’s also a lot of social thought that goes into such an audit, to determine why the behavior is happening.

Once we identify behaviors, such as discarding paper, we track the discarded item’s movement from that point on. We do it both from a recycling and an energy-consumption standpoint.

BPGL: What other activities did you look at?

FRISCH: We looked at utilities and any kind of resource consumption — whether it be paper, food, or even people’s time. We also looked at how traffic comes in and out; the longer a car idles, the more emissive it is. It’s about getting the highest level of efficiency around consuming each resource.

Tailgate

Tailgating is a "big deal" on game days, and generates huge amounts of waste.

For a stadium, tailgating is a big deal. There are companies around the stadium that become tailgating locations on game day, and huge amounts of recyclable aluminum end up in the trash or on the street. How do we incentivize people to not dump that stuff?

BPGL: At the stadium, which items in the waste stream will you recycle?

FRISCH: The Cowboys use cups that are recyclable. They’re also collector’s items. The ideal thing is that most people take them home. But if they don’t take them home, they’re number 5 plastic and can be recycled.

And cardboard is a huge waste stream. It’s a matter of just segregating the types, but you still have to get people to do it.

BPGL: What about food waste?

FRISCH: With any stadium, there are huge amounts of food production. I think the new stadium will have five separate kitchens. And these are huge. They’ll be feeding 90,000 people. They have beautiful suites, and they’ll do full catering for those suites.

Kitchens provide opportunities for cost savings in energy, packaging, and food.

Kitchens provide opportunities for cost savings in energy, packaging, and food.

The ways they use the kitchens and stage the food and open freezer doors and turn on the ovens create a huge carbon footprint. But that can be reduced just by getting people to take small steps. It’s as simple as turning on the shrink-wrap machine only for the first and last hour, instead of leaving it on for the entire game, when no one is using it.

We also looked at how they’re disposing of the grease and even how much food they’re throwing away. We examine habits that people do automatically.

BPGL: People across the country are changing out light bulbs to use CFLs. Are there similar savings to be made with lighting at the stadium?

FRISCH: We looked at how the cleaning crew uses the lighting in the stadium when the fans aren’t there. There’s huge wattage in those lights, and the default is that they just leave everything on when they clean. They can turn off some of the lights and save about $500 an hour.

Turning off some of the stadium lights during cleanup could save $500 each hour.

Turning off some of the stadium lights during cleanup could save $500 each hour.

BPGL: What are some suggestions you gave them?

FRISCH: That’s where the social engineering part comes in. We can tell people what to do, like turn off the lights, stage the food a certain way, separate the recycling, add more recycling bins in certain areas. But people actually know all that. You can go to any website on the top ten things you can do for the environment and get that list.

The missing piece that we’re working on is, how do you get them to commit to doing the action? We know what action they have to do. What we’re training them to do is to create the framework that will get people to actually commit to doing those actions. That’s the behavioral change side of it.

BPGL: How do you get people to change entrenched behaviors?

FRISCH: I wish there was a cookie cutter answer to explain how you change someone’s behavior. It’s helping them think about, Why does the tailgater put it here? and What is the only thing they would need to make them not put it there? This varies by city. Each fan base has its own personality. Geographically, there are some things that fly easier in certain parts of the country, and other things that don’t, depending on what the culture is.

One of the things we have them working on first is what they can control directly. And of course, what they can control directly is their employees, their vendors, and their contractors.

a

One of the biggest waste streams is the packaging the food comes in.

BPGL: We hear a lot about “Reduce, Reuse, Recycle.” It seems that the stadium has the recycling aspect covered. What have you recommended to them about reducing and reusing?

FRISCH: Ideally, “Reduce, Reuse, and Recycle” is the hierarchy. Recycling is actually the last thing you want to do. We start by asking, What are all the things we can reduce at the source? Then, What can we reuse? Then, What can we recycle?

One of their biggest waste streams is the packaging that the food comes in. They pay twice for it. They pay for that box or wrapper to get manufactured and sold, and then they pay to throw it away. So we tell them to go back to their supplier or vendor and say, “This particular product is taking up 30 percent of our waste stream. We want to continue doing business with you, but we want you to propose a packaging that uses half as much.” That’s greening the supply chain.

BPGL: You said you don’t have a composting set up for the food waste. Do you have any ways of reusing the food waste stream?

FRISCH: Typically, the short answer for the Cowboys Stadium is, “Not at this time,” although we’re looking at lots of different options. Initially, what they committed to is energy reduction, water reduction, and solid waste reduction. So for year one of their EMS, we’re looking at projects in those areas.

Each year, we’ll revisit projects. Composting is not on this year’s. list. But, as composting is becoming more popular, the cost of taking all that food waste goes down, because a composter is less than 60 miles away.

Fans leave paper and food waste behind when they leave the stadium.

Fans leave paper and food waste behind when they leave the stadium.

BPGL: How will you encourage fans to make good choices?

FRISCH: We have to consider what type of recycle bins to use, how far fans have to walk to get to one, what kind of stuff to put up on the big screen to make it amusing and entertaining to recycle, and what to give away as a reward. Everybody likes Cowboys paraphernalia here.

We’d like to incentivize the behavior before we punish it — and punishment is a bad word. There’s a consequence if you use up the environment. There’s damage, so there’s a consequence. But even fear of death doesn’t cause people to change their behaviors. A study was published a couple years back, in which they said that 90 percent of patients who had had a heart attack, even being told they would certainly die if they didn’t change their ways, didn’t change their ways. So, that’s the dynamic you’re looking at. Even fear of death doesn’t make people change their behavior. You have to get behind what views are driving their results and getting them to commit. Commitment is the only thing that can pull us out.

BPGL: What’s the next step at the Cowboy Stadium?

FRISCH: The one great thing about behavior change around the environment is that it’s evolutionary. So the exciting thing about the Cowboy Stadium — and all the stadiums — is that they can put in one program, then the next, then the next. And as the consciousness raises, there’s infinite stuff to do. If you get champions, you can enroll the fan base and take certain things on. We want to start looking at, What will the fans be willing to do?

aluminum

Sports teams can flip fan behavior and get them to act in more responsible ways.

There really are infinite ways to get people to transform their behavior. It’s just that we’re so used to either putting a law or some kind of gate in place, but that’s really not effective. People will still break the law. People will still break the rules.

BPGL: How will you assess the effectiveness of the Cowboys’ program?

FRISCH: They’ll review their performance annually. We’ll initially help them do it. One of the great things about taking on the National Environmental Performance Track and an EMS is that they will have the capability of doing it themselves. Then every three years, if they want to stay in the EPA’s program, they need an outside, third party to do that for them.

BPGL: Are other sports teams as progressive as the Cowboys at going green?

FRISCH: The sports teams are really on the cusp. A lot of them are looking at LEED. A lot of them are looking at recycling. It’s only a matter of time before they realize they have a fan base and employee base they can flip and deliver on those behaviors. Considering what they spend on operations, it’s a very nominal amount of money to support that environmental change.

Just so you know, their new tagline is, “Dallas Cowboys Go Blue.” They’re in the Dallas-Fort Worth area, and it’s a non-attainment area for air quality, so blue is clean air. And blue is clean water, and recycling, and lowering our carbon footprint. With leadership from the Dallas Cowboys, we’re hoping the word will spread and all fans will follow the team’s lead. The goal is not just a better stadium, but a better world for all of us.

Part 1: Culture Change Drives Environmental Improvement

Part 2: Dallas Cowboys Go Blue (for a Greener Stadium) (Top of Page)

Julia Wasson

Blue Planet Green Living

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Renewable Energy: A Tool for Social Equity

Culture Change Drives Environmental Improvement

“What I’m doing is socially engineering organizations by working with employees so they can shift their company culture and drive business performance — and even personal performance,” says Elizabeth Frisch, president of Culture Technologies, Inc. and director of development for A Nurtured World.“

Susan Roothaan and Elizabeth Frisch of Culture Technologies and A Nurtured World.

Susan Roothaan and Elizabeth Frisch of Culture Technologies and A Nurtured World.

One of the things we’re committed to is inspiring people, enrolling them, and getting them connected with their passions in the workplace. This is just like we do on the consumer side with A Nurtured World, getting people to commit to green living in their home, so that being environmental is not about suffering, deprivation, and “something else that is on my To-Do list.” Instead, you create space around it, so that it’s this open frontier. There’s all this possibility!”

Culture Technologies is working with the Dallas Cowboys to green their new Cowboy Stadium, a topic you’ll read about in tomorrow’s post. Today, we talk with Elizabeth about how Culture Technologies helps businesses become more environmentally responsible through culture change. We spoke with Frisch from her office in Austin, Texas.

FRISCH: We founded Culture Technologies, Inc. back in 2002. I joke that I’m a recovering chemical engineer. I really thought that I could design things so that they work, and if I just did the process complete enough, or made the project perfect enough, that it would be implementable, and it would happen, and people would do it, and it would get done.

I started my career back in the late ’80s, and one of the things over the years that kept coming up for me was, no matter how well I designed something, no matter how well I designed the product, no matter how perfect my work product was, if people didn’t do it, use it, take it on, or commit to it, it was a failure. It was a waste of money for my clients.

And so, I had one of those “Aha!” moments that something was missing. And what was missing was, we kind of treat people as functions in a process instead of living, breathing, non-predictable beings. We put a lot of emphasis on designing out the human element. We think, If we just put enough systems in place, the mistakes, or why people don’t do what they should, will go away. But the reality of it is, you can’t design that out. All of our organizational systems are made up of people.

BPGL: You’re the director of development for A Nurtured World, founded by Susan Roothaan. How did the two of you begin working together?

FRISCH: I met Susan in the 2000-01 time frame. She had been doing a lot of research on how to get consumers to change behavior, and I had been consulting on changing people’s behavior at their company. What we realized was, we were both using some robust techniques, tools, and models to help people get power over their own ability to change their behavior as well as transform others’.

A Nurtured World workshop participants install a gutter on a home.

A Nurtured World workshop participants work together on a home project.

Susan had set up A Nurtured World as a nonprofit in 1997 to work with the consumer, but we wanted to take it a step further and help organizations do the same thing.

BPGL: Why organizations, when Susan was already doing personal change workshops?

FRISCH: What’s the biggest thing people always yell out about their job? “It’s bureaucracy! The system or company won’t let me do it.” There’s this thing called “organizational culture” that people say is the reason why things aren’t going the way they should. So we started developing techniques we had already been using with clients, but hadn’t really created as a product in themselves, to start going in and actually working to shift organizational culture.

We worked hard our first couple of years out just to get all those models in place that define how you shift culture, and how you inspire people, and how you have enrollment conversations, and how you get people to make commitments and have integrity, and all those things that are required to have an organization that’s transformational and can do amazing things around the environment.

That was the birth of it. Although I say I’m a recovering chemical engineer, I spend most of my career doing social engineering now. I love my engineering background. It’s been amazing, because when you work in environmental stuff, you’re dealing with science, you need it just as much.

BPGL: When you say that you’re changing behavior, you sound like a psychological, behavioral engineer, rather than a chemical engineer. How did you get into the psychological end of this?

FRISCH: It was more from a fascination in my own personality with what makes people tick. I’ve always been curious about human nature in general. I also have been very frustrated with myself about when I can’t change something, as to why I can’t change. And so I started doing research of my own on what’s missing. I’m an engineer, I’ve got to have the data. I started reading books and talking with people. Then I met Susan. She had a consumer conservation model she was using, and I thought, This makes sense and works!

BPGL: What’s behind the name of your company, Culture Technologies?

FRISCH: We help people understand the nature of culture. My mom used to tell me that “no” was the start of negotiations for me. I literally came out of the womb that way. That’s a pretty unique trait, I’ve discovered. For most people, “no” is no, and they quit. And if you’re going to do anything transforming culture or dealing with a bureaucracy or creating any kind of social change, “no” is a really common answer.

No

You're not changing the status quo, if you're not getting resistance.

One of the other things that we do is help give people who are working in organizations a deep understanding of culture, in general, but specifically their culture. We actually help them identify their culture in black and white. It gives them some power of understanding and room to take action. It’s just the nature of culture to resist change. People make resistance wrong, but resistance is great! You’re not up to anything if you’re not hitting a resistance. You’re not changing the status quo, if you’re not getting resistance. We do exercises around changing people’s relationship with resistance and with getting told “no.”

We’ve made getting told “no” into a failure. Failure is looked at as wrong! But Susan and I have created exercises we hope free people from letting failures stop them. It gives them a context to see what failure really is, so they can just let it go. If you want to be up to social change, it’s not a perfect path to enlightenment. If it were, we’d all be in heaven right now. We’re creating people who can lead, no matter what their job title and what circumstances they find themselves in.

BPGL: How do the companies you work with use your trainings to improve performance?

FRISCH: Companies can use our training to drive performance in any aspect of their organization. But our passion is driving environmental performance. We want to make a difference in footprint reduction on the environment. So we’ve taken all those models we’ve developed, and we use them very specifically to drive environmental performance improvement.

For example, we helped Advanced Micro Devices (AMD) put in their commute-solutions program to get employees out of their cars, even when gas prices are low. We were getting them out of their cars before gas prices went up, and we’re continuing to do that after prices have come down. It’s those kinds of tangibles, like getting people to actually choose to do the desirable behavior and get measurable positive outcome.

BPGL: Have you worked with any municipalities?

FRISCH: One of the projects we just finished is that we worked on a contract for the Texas Commission on Environmental Quality (TCEQ). They’re the environmental regulatory agency here in Texas. We helped 11 cities implement a performance-based environmental management system around their operations. The cities of Waco, Lubbock, and Austin, and eight cities in the Dallas/Fort Worth area went through that process with us. It took about a year. Cities are reducing their carbon footprints, too. It just makes sense.

Culture Technologies is working with Dallas and 10 other Texas cities.

Culture Technologies is working with Dallas and 10 other Texas cities.

Businesses got savvy to going green earlier, because they have a profit base. Now cities are dealing with strapped budgets and high fuel prices, and other things. They’re finally realizing that they have to do the same processes that businesses have to do in order to keep their employees and keep growing and keep providing the quality of service. A city is a business, but it’s in the business of keeping their residents’ quality of life high.

It was a coached approach, so each city had a certain number of staff that they volunteered to come to the classes, and we would coach them, provide models, and practice what they learned. They would get homework, and we would do workdays and site days.

BPGL: How are you assessing the impact of your work with these cities?

FRISCH: We’re just getting to the measurement phase this year. Our goal was to get all 11 cities into the Clean Texas program, which requires them to commit to environmental goals and carbon footprint reductions. One of our first measurements is that all 11 cities are supposed to get into the Clean Texas program in the next three months. Then, annually thereafter, they report their outcomes and what they’ve accomplished. So by March or April, I’ll have the metric of how many actually did it and what exactly they committed to. Then one year later, we’ll get their measurables and see what they’ve accomplished.

People shy away from measurement. That’s one of the reasons I think environmental activities have not gotten the attention or respect they should. If you don’t measure it, you can’t prove it. And when you’re dealing with something that’s business- or money-based, you’ve got to be able to put it into those terms. Or else, it wasn’t really successful.

For social change programs, too, one of the things Susan and I work on for organizations is, How do you measure that it improved? Even on warm and fuzzy stuff, you still have to figure out a concrete way of measuring behavior change. So what do we measure? Susan just did a grant project that was all around, How do you measure? What do you measure? Is it working? Well, you can say, the traditional measurements are, We contacted so many people, or We handed so many of these out, or This many people took this home. But that doesn’t say whether it resulted in a change in behavior. That just measures that you put knowledge out there.

BPGL: So, how do you measure change?

Measure

Getting a measure of recycling is straightforward.

FRISCH: That depends on the behavior. If it’s an easy behavior change like recycling, it’s a real easy measurement. How many people are recycling? How much are they recycling? Is it going up? That’s a very straightforward one, because you can measure pounds. But, if it’s a social change, you can ask, How many people are now routinely donating to an organization? There are other behaviors you have to look at and quantify.

I think this next generation of environmental performance is going to come from organizations who recognize that true sustainability and long-term performance improvement will only happen if the culture supports it. Otherwise, things will just keep going back to the status quo. It’s exciting to be a part of the process supporting that shift for organizations and use my “engineering” skills in ways I never imagined.

Part 1: Culture Change Drives Environmental Improvement (Top of Page)

Part 2: Dallas Cowboys Go Blue (for a Greener Stadium)

Julia Wasson

Blue Planet Green Living (Home Page)

Related Posts:

Improve Quality of Life by Reducing Your Carbon Footprint

Save the Planet (and Money) by Living Your Values

Renewable Energy: A Tool for Social Equity