The Blueprint - From @Idealbite
- Ceres Conference Offers Something for Everyone (05/13/2013)
- A Little Energy to Save a Lot: Why Your Company Should Become Energy Star Certified (04/03/2013)
- Sustainability in Supply Chain Remains Top Priority for Major Brands (03/13/2013)
- Using Technology to Drive Supply Chain Sustainability (03/05/2013)
- Getting On Board with Supply Chain Sustainability (02/20/2013)
LEED Green Building
- 7th annual Los Angeles Business Council (LABC) Sustainability Summit (04/29/2013)
- Greening the Green Building Industry (03/26/2013)
- Earth Rangers Journey to LEED® Platinum (02/21/2013)
- Energy Boost: How RECs Support LEED® Certification and Renewable Energy Development (02/14/2013)
- Making the Most of LEED® (01/31/2013)
- Understanding the Greenhouse Effect (05/23/2013)
- Reducing Carbon Emissions Becomes Mission Critical (05/14/2013)
- CDP Supply Chain Program Reporting Period Now Open (04/11/2013)
- 2013 Climate Leadership Conference (03/01/2013)
- Wind PowerED Climate Education for Colorado Kids (03/14/2013)
- A Letter from the Arctic (05/09/2013)
- Eliminating Toxins from the Air We Breathe (05/07/2013)
- Our Silent Partners in the Fight Against Climate Change (04/26/2013)
- The Power of RECs to Improve Human Health (04/25/2013)
- Our Planet’s Most Precious Resource (04/24/2013)
by Jen Biederman on 06/03/2009
WHIP IT UP: Strawberry and Chicken or Tofu Salad Recipe
Drafting the menu for a spring soiree? You don't have to be Frank Lloyd Wright to enjoy this Strawberry and Grilled Chicken or Tofu Salad. From our pal and in-season recipe master, Executive Chef Scott Garrett - at LA hotel Avalon's Blue on Blue restaurant - it's designed for a healthier plate and planet.
- Remodeling your food's energy use. A typical piece of produce travels 1,500 miles from farm to plate; local strawberries and lettuce - now growing almost everywhere in the United States (try your local farmers market) - require way less gas to get to you.
- More cash for architecture school. Cooking at home saves bucks, so you can maybe splurge on some local wine to go with your meal.
- A fresh layout. Local food almost always means fresher food.
Jen From Renewable Choice Says: I'm a huge fan of salads, eat them every day (sometimes twice a day), just can't get enough. I love using fresh ingredients available at Whole Foods (offsets all of their electricity use through Renewable Choice), Sunflower Market or the local Farmers Market. I recommend fresh salads for one and all, they are so good for you in so many different ways- to save cash, try making your own balsamic vinaigrette dressing (olive oil, balsamic vinegar, salt and pepper, maybe some spices). Bon Appetit! ~Jen
Jen Biederman is a Customer Service and Communications Specialist for Renewable Choice Energy.