Wednesday, August 25, 2010

Vermont Environmental News, August 25, 2010

Making better school meals | WCAX.COM
They sliced, they diced and then they steamed it all.

"What we're trying to do is just trying to change the face of school meals as best as we can," said Doug Davis, the director of food service for Burlington Public Schools.

The New England Culinary Institute, Blodgett Corporation and Fletcher Allen Health Care teamed up to teach Burlington school district's food service staff how to prepare more nutritious meals for its school system.

"It's going to help the students to get better well-cooked meals-- maybe healthier meals," said Jose Santos, a food service professional.
Veterans sue over Adirondack wilderness access | WCAX.COM
A coalition of mobility-impaired veterans are suing for floatplane access to high mountain lakes and ponds in the Adirondacks.

Right now motorized access is restricted in the wilderness except in emergency situations.

The six veterans are suing the Adirondack Park Agency and the Department of Environmental Conservation, arguing the law discriminates against people who can't walk or paddle in.
Vermont river will benefit from a ‘fine’ idea | Times Argus Online
Settlement money the city of Montpelier agreed to pay for illegal wastewater discharges will be used to improve central Vermont’s largest river and some of its tributaries.

In May, the city formally settled a complaint with the Vermont Agency of Natural Resources for discharging undisinfected wastewater from a treatment plant into the Winooski River twice in 2008 and failing to properly report it both times.

As part of the settlement, the city agreed to pay $17,625. Instead of having that money go to the state in the form of a fine, however, it will go to the Friends of the Winooski River, which will do water monitoring and riparian restoration, according to a report by Montpelier City Manager Bill Fraser.
Retirement center goes green by composting | The Burlington Free Press
In the dish room of Our Lady of Providence Retirement facility, a plastic container sits on a stainless steel shelf, brimming with scraps of food, ranging from egg shells to coffee grounds to fruit. Next door in the kitchen, a large bowl holds vegetable peelings, collected as cooks prepare food for the 44 residents' daily meals.

Once collected, the compostable materials are placed in a solar-fueled container or put on the ground that is surrounded by a circular fence. About 100 pounds of food are collected weekly for composting. Soon, excess compost will be sent to Burlington's Intervale and in return, Our Lady of Providence will receive free seeds and soil.