National

President Obama’s national energy education program designed to create a generation of clean energy innovators has been cut from $115 to $7 million by a House subcommittee.

The cuts could mean that fewer than 100 scholarships, not 1,500 scholarships, will be available annually.

Energy analysts say that one of the key barriers to developing clean energy technologies that can compete with fossil fuels is the lack of scholarships both for young scientists to do basic research and for engineers seeking to apply discoveries in the real world.

The Administration’s energy education program, called RE-ENERGYSE (REgaining our ENERGY Science and Engineering Edge), would have resulted in “the development of leading edge undergraduate and graduate programs and between 5,000 and 8,500 highly educated scientists, engineers, and other professionals to enter the clean energy field by 2015; and approximately 10,000 to 17,000 professionals by 2020,” according to the Department of Energy (DOE). The initiative, which would be jointly supported by DOE and the National Science Foundation, was modeled after the Breakthrough Institute’s National Energy Education Act proposal and would have been the largest federal initiative to focus exclusively on clean energy education.

President Obama announced the initiative as a way to “inspire the next generation of clean energy innovators”, similar to the way that the launch of Sputnik and the space race inspired young people to pursue careers in science and engineering in the 1950s and 60s. In 1958, the government passed the National Defense Education Act (NDEA), which provided billions of dollars over 4 years to train a new generation of scientists to help America compete with the Soviet Union in scientific and technical fields. But in recent years, the number of science and technology professionals has been declining as a share of the labor force, a development that has education experts worried.

The cut to the President’s energy education initiative comes as recent reports have expressed concern about the state of science, technology, engineering, and math (STEM) education in the United States. A number of recent studies show that the United States lags behind many of its economic competitors, particularly in higher education. According to a report by the National Academy of Sciences, in 2004 only 15% of American undergraduates received their degrees in natural science or engineering, while in China a full 50% of students received their undergraduate degrees in those subjects. American students are trailing their foreign counterparts in post-graduate STEM education as well; in 2004, 56% of engineering PhDs in the United States were awarded to foreign-born students.

Experts also worry that the lack of investment in STEM education will hamper America’s ability to be a leader in an increasingly competitive global economy, particularly in the development of clean energy technologies. In recent weeks, a number of Asian countries have announced massive increases in clean energy investment. China recently announced it would invest $440-$660 billion over 10 years in renewable energy. South Korea has also committed $85 billion over five years–a full 2 percent of its GDP–for “green” investment. In August, China, Japan, and South Korea will meet to discuss ways they can work together on clean energy technology, according to Time Magazine.

By comparison, the American Clean Energy and Security Act (ACES), which recently passed in the House, provides $6-12 million in annual investments in clean energy. A recent EPA analysis projects that the bill would actually result in less renewable energy deployment in 2020 than would exist without the bill.

In a letter urging a Senate appropriations subcommittee to restore funding for the RE-ENERGYSE program, Debra Stewart, the President of the Council of Graduate Schools, wrote that investing in human capital today was necessary for the U.S. to succeed in creating the clean and renewable energy resources of tomorrow.

“These investments in graduate education would invigorate research in “green” technologies and prepare the workforce necessary for the 21st century global economy”, she wrote.

The full Senate Appropriations Committee will take up the DOE 2010 budget request tomorrow, when they will decide how much funding will be allocated to the RE-ENERGYSE program. Any differences will then be resolved in conference between the two chambers and approved before being sent to the President for his signature.

source: watthead / breakthrough institute

Environmental Groups Sue Over Transmission Corridors

A coalition of environmental groups have sued the federal government over the creation of transmission corridors that will perpetuate the use of coal-fired power throughout the West.

The lawsuit (pdf) against the Interior, Agriculture and Energy departments filed in the U.S. District Court for the Northern District of California charges that the agencies “created a sprawling, hopscotch network of 6,000 miles of rights-of-way” without:

• considering environmental impacts;
• analyzing alternatives;
• weighing federal policies that support renewable energy;
• ensuring the corridors’ consistency with federal and local land-use plans, and;
• consulting other federal agencies or Western states and local governments.

The coalition, including the Center for Biological Diversity, Defenders of Wildlife, National Parks Conservation Association, Natural Resources Defense Council, Sierra Club, Wilderness Society and San Miguel County, Colorado charges that the federal government violated several laws in creating the so-called West Wide Energy Corridor, including the National Environmental Policy Act (NEPA) and the Endangered Species Act.

Katie Renshaw, an Earthjustice attorney who helped lead the suit, told E&E News ($ub. Req’d.) that the groups are hoping the Obama administration will decide not to defend the corridors and to instead sit down and discuss a possible settlement. She said the goals of the group and of the administration are in sync.

“In order to develop solar and wind, you have to have transmission to connect that to the cities and the need,” Renshaw said. “It’s a really good opportunity, a good shift from old dirty energy to new clean energy.”

Plaintiffs in the lawsuit Tuesday hope to stop the plan before it is implemented and point to the Western Governors’ Association’s Western Renewable Energy Zone Initiative as a better alternative.

source: red,green,and blue by Timothy B. Hurst

Image © Moonmeister

Recovery Act Adds 6,500 Greener Vehicles to USPS Fleet

WASHINGTON, D.C. — The U.S. General Services Administration (GSA) will help the U.S. Postal Service (USPS) swap 6,500 old vehicles with a mix of hybrids, flex-fuel and four-cylinder replacements with the help of stimulus funds.

It is the first time USPS has received vehicles from the GSA as part of its federal fleet upgrade strategy implemented at the direction of President Barack Obama. The agency ordered 14,105 fuel-efficient vehicles last month at a cost of $210 million. Since April, the GSA has spent $287 million on orders of more than 17,000 new vehicles.

The one-for-one vehicle replacement, which will cost USPS nothing, includes 900 hybrid, 1,000 flex-fuel and 4.600 four-cylinder vehicles. The line-up includes:

Hybrid
Ford Fusion sedans
Flex-Fuel
Chevrolet Silverado pickup trucks
Dodge Caravan minivans
Chevrolet Malibu sedans
Four-cylinder
Ford Focus sedans
Pontiac G-6 sedans

USPS will evaluate the gas mileage of the vehicles once they are placed in service, according to USPS spokeswoman Darlene Casey, who believes the GSA plans to accelerate new car purchases for the government fleet by investing funds from the American Recovery and Reinvestment Act.

USPS operates a fleet with more than 43,000 alternative fuel vehicles. At nearly 220,000, its fleet is the largest civilian fleet in the U.S. USPS has set a goal of trimming petroleum fuel consumption by 20 percent over the next five years through fuel-efficiency and use of alternative fuels, which has increased 41 percent since 2006.

source: green biz

While the U.S. Green Building Council’s LEED rating system may be the most well-known green building certification system, it certainly isn’t the only one. I recently discussed the Founding Farmers restaurant in Washington D.C. The restaurant received both LEED Gold certification as well as the Certified Green Restaurant designation.

The Green Restaurant Association (GRA) certifies three different types of buildings:  existing restaurants, new builds, and events.  Restaurants are certified using scores from seven different environmental categories:

• Water Efficiency
• Waste Reduction and Recycling
• Sustainable Furnishings and Building Materials
• Sustainable Food
• Energy
• Disposables
• Chemical and Pollution Reduction

In order to qualify as a Certified Green Restaurant, the project must receive a minimum of 100 points, be free of Styrofoam products, hold an educational program on an annual basis, score a minimum number of points in each category, and have a recycling program.  Projects that score at least 100 points will be recognized as a Two-Star Certified Green Restaurant.  Three-Star recognition is given to restaurants earning at least 175 points and Four-Star certification is reserved for projects that earn at least 470 points.

Water Efficiency

Points in the water efficiency category are awarded for low water landscaping, low-flow plumbing in the kitchen, water-efficient fixtures in the restrooms, ENERGY STAR laundry facilities, on-site water treatment, and more.

Waste

The majority of available points in the waste category come from waste diversion techniques.  Pre-consumer composting is good for 17.5 points while post-consumer composting is good for another 7.5 points.  Converting grease to biodiesel can earn 2.5 points for a restaurant while diverting cardboard and paper waste is good for another eight points.

Sustainable Furnishings and Building Materials

Chairs, tables, booths, window treatments flooring, countertops, cabinetry, and all of the other materials used inside a restaurant are assessed when points are awarded in the sustainable furnishings and building materials categories.  Products using salvaged, recycled, or rapidly renewable materials can qualify for 3 points.  FSC Certified or reused wood is also good for three points per product.

Sustainable Food

Ideally, green restaurants should serve eco-friendly food.  Points are awarded for certified organic nonmeat items, free-range meats, seafood from the Monterey Bay Seafood Guide’s “green list”, vegan and vegetarian products, and locally sourced food items.

Energy

A restaurants heating, cooling, ventilation, water heating, lighting, appliances and office equipment can earn points in the energy category.  Additionally, using on-site renewable energy or purchasing renewable energy credits will earn a restaurant additional points.

Recycled and Biobased Disposables

Restaurants that use reusable napkins and hand towels can instantly earn 13 points towards Green Restaurant Certification.  In addition, a restaurant’s food service disposables and tissue and office paper will be scored.

Chemical & Pollution Reduction

Similar to the LEED rating systems, a restaurant’s location near mass transit, stormwater management systems, brownfield redevelopment, and indoor air quality improvements are measured.  Points are awarded in these subcategories to determine a restaurant’s score in the chemical and pollution reduction category.

For more information, read the Green Restaurant 4.0 Standards (PDF).  To find a certified restaurant in your area, visit the Green Restaurant Association website.

source: mnn.com, Melissa Hincha-Ownby

Food

Wasting food is one way all of us can reduce our ecological foodprint. The Chicago Tribune ran a great article by Francine Segan, this past week  on cutting food costs by using everything before it needs to go to the landfill or compost pile:

7 tips to cut food bill but not flavor

How much of your family budget do you spend on food? The answer will vary from household to household, depending on such factors as income and family size. But on average, according to the U.S. Department of Agriculture, we Americans spend a whopping 30 percent of our budgets on food.

With the economy mired in a downturn and household balance sheets in the red, it’s only natural that many are looking for ways to trim their food expenditures. The question is, can it be done without compromising flavor or nutrition?

That’s what we asked a handful of culinary experts. Here are their recommendations.

1. Cook at home

“Learning to cook is one of the best ways to save money,” advises Alice Waters, award-winning cookbook author, chef and owner of Chez Panisse, the renowned restaurant inBerkeley, Calif. “We’ve been told by the fast food industry that cooking is drudgery, but actually it is a relaxing, pleasurable activity that not only saves money but promotes good heath. Get the whole family involved. Kids like to be engaged and have responsibilities.”

Start simply and build your cooking skills. Learn a few basics, such as braising, which means slow-cooking less expensive cuts of meat to enhance flavor and tenderness. Use inexpensive flavor-boosters such as garlic and onions.

2. Buy on sale

Check out your supermarket’s weekly discounted items before you shop, and plan meals based on what’s on special. With so many great recipes at your fingertips, both in cookbooks and online, you can find a delicious way to prepare anything,” points out Katie Workman, editor-in-chief of Cookstr.com, a Web site that provides recipes from the best chefs and cookbook authors.

Buy marked down, slightly bruised fruit and vegetables to use in soups, stews, juice or smoothies. Blanch and freeze extras. Visit the “marked down for quick sale” bins for gently dented but perfectly good canned and packaged goods.

3. Buy what’s in season

“Shop for affordable seasonal ingredients at farmers markets,” stresses Waters, a long-time advocate for locally grown ingredients. “Go on Saturday and take the kids so they can look at food that’s real. The produce is so tasty that the kids will actually eat their veggies and there will be less waste. Or, follow Michelle Obama’s example and grow a garden, the most economical way to feed ourselves. If you don’t have space, join a community garden.”

4. Shop smart

“Make a shopping list and don’t shop hungry,” warns Workman. “A list keeps you focused and away from impulse purchases.”

Rick Bayless, restaurateur, cookbook author and host of PBS’ “Mexico: One Plate at a Time,” counsels, “I know it is old, but it is true: Stick to non-processed foods and you will save money.” Prepare your own basics like mac and cheese, soups and salad dressings rather than using costlier ready-made.

“Buy in bulk,” advises Workman. “Divide foods into portion-sized batches.” Choose family-size packages and freeze the extras.

5. Use less protein

One chicken for 10 guests? “Yes! It is more than enough protein for everyone, and with lots of vegetables and salad, no one will be hungry,” says Waters, author of eight cookbooks. “We need to reorient our menu and not focus so much on that big piece of meat.”

There’s no need to worry about getting enough protein, argues Marion Nestle, professor of nutrition, food studies and public health at New York University. “Protein is a total non-issue in American diets. It is in everything — meat, eggs, rice, beans. People who eat enough calories get plenty of protein.”

“Use smaller amounts of meat as part of a stir-fry, or in a main course salad,” suggests Workman. “Or omit the meat. Dried beans are the best bang for your buck on the planet. High in protein and fiber, low in fat, filling and versatile, beans are great in all sorts of dishes — salads, dips, soups, stews and more. And don’t forget eggs and tofu, which are very cheap and flexible proteins.”

6. Throw nothing away

“Think soup before you toss out anything,” says Workman. “Bones can go in the freezer and when you have enough, make stock. Extra herbs can add flavor to broth. Rinds of cheese can give sauce body and flavor. Carrots that are a little limp and sad will be fine once they are peeled and sliced for a stew.”

“Plan for leftovers ahead of time, before they become leftovers. Soup, pasta, potatoes and rice dishes can all make great use of leftover ingredients,” suggests Waters.

7. Use what you have

“Shop” your pantry for foods that may be nearing their expiration dates. Beans, dried herbs and soups can be pureed together to create tasty dips.

Look through your refrigerator and make use of remaining still-good condiments, sauces and pickles. Add them to stews, soups, salads and stir-fries.

Olive dip

Prep: 5 minutes Makes: 1 cup

Adapted from “The Philosopher’s Kitchen” by Francine Segan.

1 cup pitted olives, any kind

½ cup leftover cooked vegetables, any kind

½ cup leftover fresh herbs, any kind

3 tablespoons olive oil

2 cloves garlic

Blend all the ingredients in a food processor until smooth.

Bean dip

Prep: 5 minutes Makes: 1 cup

Adapted from “The Philosopher’s Kitchen.”

2 cups left over cooked beans, any kind

1 teaspoon dried herbs, any kind

3 tablespoons olive oil

2 cloves garlic

Juice of 1 lemon or ½ teaspoon vinegar

Blend all the ingredients in a food processor until smooth.

Everything but the kitchen sink meatloaf

Prep: 10 minutes Cook: 50 minutes Makes: 6 servings

You can put almost anything in meatloaf. The secret is in the proportions: 1 ½ pounds ground meat to 1 cup dry ingredients and ¾ cup liquid ingredients.

1 large egg

1 ½ pounds lean ground beef, lamb, pork or turkey

1 cup dry ingredients, such as a combination of bits of leftover pancakes, cooked oatmeal, breadcrumbs, sandwiches, non-sugary breakfast cereals or crackers

¾ cup liquid ingredients, such as a combination of ketchup, barbecue sauce, tomato sauce or soup

1 tablespoon dried herbs, any kind

1 teaspoon salt

Freshly ground pepper

Heat the oven to 350 degrees. Put all the ingredients in a large bowl; mix lightly. Place on rimmed baking sheet; shape into a rectangular loaf.

Bake until the meat is cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 50-60 minutes. Let stand 10 minutes.

Green Living

This is an article found at Minnisota Public Radio about a town in Sweden that has taken sustainability to a whole new level………..

Swedish town takes sustainability to new level

Hammarby Sjostad, Sweden — A town in Europe has figured out a solution for a problem that vexes Minnesota and communities all over the world — what to do with garbage.

Hammarby Sjostad, a suburb of Stockholm, has practically eliminated garbage, by taking recycling to extremes. But it happens with no extra trouble for residents — the waste-to-energy systems are all built-in.

The city handles its waste like something from a science fiction story. It’s like a giant whole-house vacuum cleaner, only it clears waste from the entire town.

Each apartment building has a built-in receptacle with three openings for different kinds of waste.

At the visitors center, information officer Malena Karlsson explains the three categories.

“Food waste, combustible waste, and newspaper are the three main components of Swedish household waste,” she says.

Once or twice a day, the waste is sucked through underground pipes at 40 miles an hour to a nearby processing plant.

The combustible waste, including non-recyclable plastic, is burned to produce heat and electricity. The newspapers are recycled, and the food waste is composted.

Other recyclables are collected in bins in each apartment building. Cans, bottles, and boxboard are the only items that must be collected by truck.

The community also uses its water waste creatively. The sewage treatment plant does the usual job of separating liquids from solids, or sludge. But here, the sludge is used to produce biogas, which is piped to kitchen stoves in the neighborhood, and also used in city buses.

And then there’s the waste water. It’s clean enough after treatment to be released back to the environment, but it’s quite warm. The water goes out in the radiators, heating the apartments in Hammarby Sjostad and other areas, explains Karlsson.

After the heat is removed from the waste water, that same water is cold enough to use again in a district cooling system. Not for air conditioning in Sweden, but for offices with computer rooms and grocery store coolers.

So it’s used twice before it’s let out into the Baltic Sea.

This isn’t government-subsidized efficiency. The apartments are built by private developers, they share the investment in the waste system, and the costs are comparable to living in downtown Stockholm. About 19,000 people live here, and the town is still growing.

Planners insist that all the city agencies work together to achieved the ambitious goals of 50 percent less energy use, and 50 percent less water use, compared to other Swedish households. One agency’s waste becomes another agency’s resource.

read more about this sustainable town

Food for Thought:

Post from ‘no impact man’ that gives cause for sharing………………….

From the Inside Flap
Is it any wonder that our energy needs are so great? Nearly everything that defines our way of life requires energy-consuming devices, from cars, planes, trains, and air conditioning to lights and computers. And our global appetite for energy keeps growing as population and wealth obliges consumption on an unfathomable scale.

Over the years, we’ve made our devices more efficient, only to find, ironically, that it’s made us consume even more energy. We’ve periodically cut back our energy use only to revert back to bad habits. We’ve added more renewables only to find that fossil fuels still dominate. Now we are energy obese. How can the world reduce its energy appetite and change its diet of fuels for a prosperous and secure tomorrow?

In The End of Energy Obesity, energy expert and bestselling author Peter Tertzakian explores solutions to this question by analyzing the role of technology and circumstance on our energy use. Throughout the book, Tertzakian focuses on the most practical options that provide the highest leverage for resolving our energy problems and reveals how evolving habits, lifestyles, mind-sets, and innovations-that might seem improbable now-will help curb our insatiable energy appetite.

Divided into three comprehensive parts—The Making of Our Energy Appetite, Elusive Solutions, and Thinking Out of the Box—The End of Energy Obesity:

• Examines what Tertzakian calls the First Principle of Energy Consumption, the powerful 6,000-year-old connection between increases in wealth, standard of living, and energy use. Can this principle be broken?
• Explains why conventional strategies and policies for resolving our energy problems are lacking, and discusses how societies are vulnerable to three harmful effects of energy obesity. Should we be treating the symptoms or the cause?
• Probes into where the greatest leverage lies for mitigating society’s energy-related problems, and shows how surprisingly powerful technological trends will reshape our energy appetite and diet-sooner than you may think!

Filled with in-depth insights and practical advice, The End of Energy Obesity: Breaking Todays Energy Addiction for a Prosperous and Secure Tomorrow puts the world’s serious energy issues in perspective, exposes misconceptions, and introduces us to the new technologies that, in the next ten years, will reshape our lifestyles and, for the very first time, make it possible to decrease our overall energy consumption while increasing wealth and the standard of living. The future of energy is likely to surprise you.