Standing Stone Brewing Company

Sustainability

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Earth Day – Simple Steps to Honor it Daily

Happy Earth Day – a time to reflect on how we can improve our environmental impact! At Standing Stone, we think it’s important do this every day.

There are lots of ways to right size our environmental footprint, and the earth needs lots of TLC to address problems like pollution, climate change, species extinction, mounting trash, and threats to forests, native ecosystems and biodiversity.

Given all this, we may be left wondering where to start, or whether individual actions matter. We believe that whatever path calls us is the best way to begin, that small steps add up to a big difference, and that sustainability can be a fun, fulfilling, creative challenge.

We thought we’d share simple suggestions based on what we’ve learned in our journey. Many of these save money, enhance health and build local economies as well. We’d love to hear your thoughts too!

Savor sustainability: Choose organic and local foods and beverages to keep synthetic substances out of your body and the earth, and reduce fuel use. Scope out farmers markets, farm stands and local goods, join a Community Supported Agriculture program and grow your own. We buy local and organic food, raise chickens and hope to start our own farm.

Be energy smart: Use compact fluorescent or LED bulbs. Turn off unused lights, appliances and electronics. Make home and business improvements, from weather stripping to windows. Choose green energy or renewable energy credits, or install solar or wind. We’re aiming for net zero energy use, buy “Green Tags” and have solar panels. We love seeing the sun spin our meter! Try these bright ideas.

Don’t guzzle gas: Bike, walk, take public transit, carpool, use high MPG vehicles and don’t idle. Shop locally. We love biking and are honored to be a 2011 BTA Alice Award recipient, recognizing Oregon’s leading bicycle advocates. Get rolling with these tips.

Waste not: ‘Precycle’ to avoid materials that will become trash. Avoid unnecessary and over-packaged items. Share stuff like tools with friends. Buy used, unpackaged and bulk-size goods. Look for reusable, compostable or recyclable packaging. Reuse, sell, trade, give away, compost and recycle everything. We’re striving toward zero waste, and delight in discovering new ways divert materials from our dumpster. Try these ideas.

Be water wise: Drink tap water (not bottled water) – we love it and proudly serve it! Don’t run water needlessly. Aerate faucets and shower heads. Mulch your garden, get drip irrigation and put rain barrels on downspouts. Choose non-toxic, biodegradable products. Drink up these tips .

Enjoy and advocate: Take time for recreation like hiking, biking, running, snow and water sports, gazing at the sky, relaxing in the park, gardening or bird watching. Learn about what interests you and teach others. Volunteer and donate to worthy causes. Contact legislators about issues that mater to you. This all feels great and helps us rejuvenate for the next steps.

What do you do to help the planet? What do you want to do better? What suggestions do you have for us? Post a comment to share your thoughts—we’re in this together!

Happy Earth Day—let’s make it a lifelong celebration and commitment.

By in Food, Sustainability 0

Dig Into Local Food: A Menu of Ways to Get the Goods

(Photo: M. Schweisguth)

With spring in full swing, we’re eagerly anticipating Southern Oregon’s main growing season and the fresh produce to follow. We work to use local and regional ingredients in our Ashland restaurant and brewery as much as possible, from vegetables and fruit to meat, seafood, coffee and hops.

We’re especially excited that the Rogue Valley Growers and Crafters Market is relocating to the block right in front of Standing Stone Brewing Company. We’ll just have to walk outside our door to replenish our kitchen!

Keeping your diet close to home has lots of benefits. You’ll enjoy fresh, ripe food that’s more flavorful and nutritious. It’s lighter on the planet since food doesn’t travel thousands of miles to get to you. You can invest in your regional economy and connect directly with hardworking producers, which feels great! To maximize the goodness, choose organic and sustainably produced foods.

Ashland's Alpha-Beta hops farm

It’s easy to stock your pantry with local finds these days, as farmers markets and artisan producers are growing in number. Here are some of our favorite ways to savor fresh, local flavor.

Grow your own. If you have a yard, plant a garden with favorite vegetables, herbs, and fruit trees and vines. If not, use pots for individual plants or join a community garden plot. Sow local, organic seed to bring things full circle. This is a great all ages, educational activity, which is why we support Rogue Valley Farm to School’s efforts to connect nearby schools and farms.

Join a Community Supported Agriculture Program (CSA): CSA’s are a fabulous way to get a regular supply of fresh food and support hardworking producers. Eating with the seasons also enhances your culinary creativity and appreciation for what comes, when it comes. In a CSA, you generally pay up front in exchange for weekly boxes of veggies, and perhaps other items such as meat, eggs, dairy and bread. Many CSAs hold farm days where you can meet your farmers and other CSA members, and learn more about farming methods. Find CSAs and farms at Local Harvest or THRIVE (in the Rogue Valley).

Chef Eric Bell stocks up at the Growers Market

Frequent the Farmers Market: If you prefer to select your own foods, find your community farmers market and make it part of your weekly shopping. You can connect with producers, learn about their practices, and get their tips for selecting and preparing your fabulous finds. There’s always a festive air and lots of community, too.

Look for Local Labels: Scope out stores and ask friends to find the full bounty that’s produced in your community and region. Produce is just the beginning. Look for grains, nuts, legumes, dairy, meat, eggs, baked goods, coffee and more. If your area has an “Eat Local Challenge,” participating is a great way to learn more, keep it fun and make lasting, positive changes.

Dig into local food – a great way to nourish yourself as well as the planet, economy, and community!

Get in Gear: Tips For Safe & Fun Bike Riding Year Round

As you may know, we love to ride our bikes, both for commuting to work and errands, and exploring Oregon’s beautiful Rogue Valley. Standing Stone Brewing Co even provides free bikes to employees to encourage bike commuting and we host a sidewalk café in front of our brewery for International Car Free Day in Ashland, OR.

From late fall through early spring, when precipitation, colder temperatures and shorter days present themselves, it can be a little more challenging to conjure up that pedal power. Yet, there are lots of benefits for those who get in gear, including saving gas money, getting free exercise and helping the environment.

Committed cyclists know it’s easy to cruise through the seasons with well-chosen gear and clothing, and a little know-how. Here are some tips:

  • Layer up: Dress in layers you can remove as you heat up through your ride. Get durable apparel that can withstand the elements and that will last many years. Check out thrift stores or purchase items made with recycled materials to keep your pedaling light on the planet.
  • Stay dry: It’s essential to have water-resistant or waterproof pants and a jacket. Getting wet chills you to the core…brrr. Savvy shoppers can score good snow pants and such at secondhand shops, saving money and reducing your environmental footprint.
  • Coddle your hands and feet: Extremities get cold first, so they need extra TLC. Wear warm socks, and good shoes and gloves.

    Ashland, OR's International Car-free Day in front of our restaurant and brewpub (Photo: Rogue IMC)

  • Lighten up: Get bright lights for the front and back of your bike—and yourself—so you can see and be seen.
  • Watch out: Look ahead for ice, puddles and other hazards so you can avoid them.
  • Ride responsibly: Learn the rules of the road for bicyclists and follow them, year round. This maximizes safety and mutual respect for everyone.
  • Get handy: Take a basic maintenance class so you know how to fix flats and other inevitable bumps in the road, and what tools and supplies you should have for riding.
  • Prepare…for the unexpected: Give yourself extra time to get to your destination…no matter what your form of transport! Keep extra clothing at work or pack it. Carry spare batteries for lights (we love rechargeables), basic tools, water and a snack. Have a back up plan to get where you need to go if the weather makes cycling unsafe or not possible.

    Our co-owners, Alex and Danielle, receiving RVTD's "Transportation Hero" award. (Photo: RVTD)

  • Enjoy the ride: Take in the fresh air and beautiful scenery and think about the financial, wellness and planetary benefits that add up with each turn of your wheels.
  • Learn and share: Ask other riders for their secrets to success and share yours. Check out these tips from our friends at RVTD and an article with ideas and inspiration from committed cyclists.

Savor Local Flavor Year Round

Anyone who knows us knows that we’re passionate about using local ingredients as much as possible. We love offering the freshest foods and beverages to our customers, supporting hardworking farmers and food artisans, and reducing our environmental “foodprint.”

Local foods are most often associated with the warm, sunny days of late spring through fall, when fruits and vegetables flourish and show up in farmers markets, grocers and Community Supported Agriculture boxes. However, there are lots of ways to revel in regional eating through the year.

Our restaurant purchases  Valley View Beef from a farm just a few miles away, and we have our own flock of egg-laying chickens. (Check out a recent article for more information and great photos.) We’re lucky here in the Rogue Valley, where we have several winter Community Supported Agriculture programs offering meat, dairy, produce, bread and more. Look for programs in your area at Local Harvest and ask others for recommendations.

Do a little research to find all-season favorites from local purveyors, such as bread, baked goods, meat, dairy and eggs. Nuts, legumes and grains may also be available, since producers can dry and store these well after harvest. Read product labels, consult your grocer and chat with friends and neighbors to find homegrown goods.

Get savvy about produce growing seasons (these differ by location) and over-winter storage to stay a step ahead. Start planning now to grow some of your own next year – thinking about spring helps make the colder days go faster! Kale, collards, chard, beets carrots, parsnips and Brussels sprouts can grow well into early winter, and emerge in the first days of spring. Winter squash, potatoes, onions, garlic, apples, pears and other crops can be stored for use several months after harvest. Learn about basic storage techniques and stock up at home, or look for locally-grown items where you shop.

Don’t forget preserved foods, including canned (jarred), dehydrated and frozen items, as well as jams, oils and sweeteners like honey or maple syrup. If you have culinary inclinations, learn how to can, freeze and dry favorite foods. For starters, try drying herbs and canning tomatoes, sauce and salsa. We ferment and can our own kim chee at the restaurant.

If you come across regional foods that your local store doesn’t carry, ask them to stock them. This helps build markets for small-scale producers and share their wares more widely.

When you start to dig in, the possibilities are endless. Enjoy, and feel free to leave a comment sharing your ideas for finding, preserving and savoring local goodness!

New Wine on Tap: Stuckagain Heights Pinot Noir

We love putting drinks on tap, as the tradition delivers both great quality and environmental benefits. In addition to our line of craft beers, we tap our housemade lemonades and root beer, Wandering Aengus Hard Cider and three local house wines from Wooldridge Creek Winery.

This winter, we’re building on this tradition with our newest wine on tap: Misty Oaks Stuckagain Heights 2009 Pinot Noir, which comes to us in kegs from the nearby Umpqua Valley.

Why do we love kegged wine so much? It’s simple to store, saves thousands of pounds of glass bottles and associated resources every year, and easy to transport. A full sized 15 gallon keg takes up little more than the backseat of a car. The same amount of wine in bottles would require six cases. We save a trip or two a month – and a lot of fuel and emissions – by purchasing in “bulk.”

The wine industry has fine tuned every aspect of the process to ensure you enjoy the same flavorful, fresh, high quality experience that you’d get from bottled wine. Positive customer response to our current lineup convinced us to expand. Indeed, several vintages of the Misty Oaks Stuckagain Heights Pinot Noir have garnered awards. The 2006 release won the Greatest of the Grapes’ only Platinum Award while the 2007 vintage received a Silver Medal from Oregon Wine Press. We’re proud to offer this well-received wine, merging quality with sustainability and serving the smartest product choices.

Misty Oaks

Misty Oaks Stuckagain Heights Pinot Noir rounds out our already popular assortment of wines on tap. Since June 2009 we’ve been tapping three selections from Wooldridge Creek Winery: Tempranillo, Cabernet Sauvignon, and Chardonnay. As our region is well known for producing fabulous Pinot Noir, we felt we needed to add this varietal to complete a missing link in our program.

Food & Wine Pairings

Misty Oaks’ flavor profile offers a light body and smooth velvety texture, so it matches well with some of the lighter fare on our menu. Try pairing a glass with the Chicken Marsala or Olive Trio. Or, play off its creamy vanilla and oak aroma and enjoy with a bowl of our sometimes-daily soup special, sweet potato and coconut milk. Its soft tannins and easy finish are palatable for most wine enthusiasts, and it serves as a great pre-meal wine to warm the appetite.

Spotlight on our Standard Beers: Noble Stout

By popular demand, our Noble Stout is on tap. This marriage of our Oatmeal Stout and locally roasted Noble Coffee Roasting Mokha Java always goes quickly, so come by and enjoy it soon.

Noble Coffee Roasting is located a few blocks away from our brewery. They’ve received multiple awards for product quality and share our sustainable business values, so it was a natural to craft a specialty beer with their coffee. All coffees are organic and sourced through direct, fair trade relationships.

Noble Coffee’s owners visit coffee growing regions to connect with producers and support the establishment of projects that benefit farmers and their communities. They’re also a fellow member of the Ashland Green Business Program and seek to follow good environmental practices from sourcing through roasting and packaging.

Here’s a peek into the tanks:

Noble Stout blends the silky smooth mouthfeel of our oatmeal stout with the richness of Mokha Java coffee. You’ll enjoy a roasted coffee aroma and delicate sweetness with balanced espresso, dry cherry and dark chocolate flavors, and delicate undertones of spice. 5.1% abv.

Malt

  • Organic 2-Row
  • Organic Munich
  • Organic Crystal 60
  • Organic Chocolate
  • Organic Carapils
  • Organic Roasted Barley
  • Flaked Oats

Hops

  • Bittering: Nugget
  • Flavor/Aroma: Crystal and Goldings

Coffee

  • Cold press Mokha Java, Noble Coffee Roasting (organic and fairly traded, origins: Ethiopia & Java)

Noble Stout pairs well with a diversity of foods that complement its boldness and sweetness. For dinner, try it with our Marionberry Rocket Salad, Sweet Potato Fries, Bison Burger or Valley View Beef Primal Cut. For dessert, we suggest our Stir Crazy Chocolate Cake, Mud Pie or Marionberry Cobbler.  If you’re enjoying lighter fare, pair it with our Wood Fired Pretzel with Spicy Ale-Marionberry Mustard.

Enjoy soon!

By in Food, Sustainability 0

Talking Turkey 2: Tips for the Perfect Thanksgiving – Hosting & Sustainability

We hope you’re getting ready for a fabulous Thanksgiving! To follow up our post with tips for a terrific Thanksgiving meal (and drinks), here are a few more helpful ideas from our team to help you plan a stellar, stress-free, sustainable event. Feel free to post a comment to share your tips for celebrating, too!

Rachel Huntley, Event Coordinator

As the event coordinator extraordinaire, can you share a few tips for hosting a stress free, memorable Thanksgiving?

There are several ways to save stress and time without compromising the quality of your food or your experience. First, keep guests happy before the dinner with light and easy appetizers and a little activity to buy you more time to organize your thoughts and the meal without pressure. Try putting out Rogue Creamery Blue Cheese or Sharp Cheddar, wines and beer for guests to do their own tasting and pairing. Toasted artisan baguettes with garlic and butter are a good addition. They’re easy palate pleasers, and even better with local tapenades and spreads such as those from Rising Sun Farms next door in Talent, OR. Offer paper and pens to encourage note taking and discussion.

Whenever we organize an event at Standing Stone we do as much prep work ahead of time as possible, while ensuring freshness and quality. Prep vegetables, grains and legumes beforehand, store them in the fridge and finish on Thanksgiving Day. Many dishes can be prepared a day or two before, such as cranberry sauce or your favorite casserole. Make Thanksgiving a celebration week and enjoy relaxed cooking while focusing on the holiday’s joy, gratitude and togetherness.

Brandon Schilling, Sustainability Coordinator

As our sustainability coordinator, what simple tips can you share with folks to eliminate waste and have a positive environmental impact during the celebration?

Thanksgiving traditionally involves sharing a home cooked meal with family and friends, though some eat out or purchase prepared foods. There are ways to make all of these options more environmentally-friendly. Sustainable Thanksgivings ensure that we have more to come, so it’s important to do what we can.

Use reusable dinnerware for the meal (plates, utensils, beverage glasses, napkins, etc.) and storing leftovers. Reuse foil from baking dishes to cover leftovers as well.

For those celebrating at a favorite eatery, walk, bike or carpool. Pick a venue close by, too, as you’ll save fuel and might cross paths with friends. The restaurant’s practices shape its sustainability impacts so pick accordingly, such as selecting one that offers local and organic foods and uses reusable tableware. Bring your own reusable containers if you think you’ll have leftovers to-go.

If you’re staying home and hosting, invite guests through e-vites or phone. You might even try to arrange a carpools among guests or encourage them to walk or bike, which will help shake that post-meal trance and promote a good night’s sleep.

Rogue Valley Brambles Farm in Talent, OR

Your meal choices have a big impact. If you’re planning on serving turkey, choose one that’s local and organic, or at least antibiotic- and hormone-free. Grass-fed heritage turkeys are an especially tasty and smart choice. Your quest to find the freshest, local bird may bring you to a local farm, perhaps harvesting a turkey yourself, quite a memorable experience!  Stock up on local produce to enjoy what’s fresh and in season, such as sunchokes, squash, brassicas, root vegetables and more. Look for regionally-grown grains, legumes and dairy products as well. Try challenging yourself to stick to what our predecessors would have eaten for the first Thanksgivings.

Shop as locally as possible and look for items with minimal or no packaging, or packaging that can be recycled. Buy baking supplies, nuts and grains and in bulk. Gently remind guests not to waste food and drink by taking only what they’ll finish. Compost kitchen trimmings and any food left on guests’ plates.

Enjoy, and don’t forget to give thanks for the plants and animals that are our sustenance, and for our food security!

Talking Turkey: Tips for the Perfect Thanksgiving Feast

At Standing Stone Brewing Company, we’re all about welcoming our community for a delicious cuisine and beer in an enjoyable atmosphere. We hope our guests feel a little of the spirit of Thanksgiving on each visit, enjoying a great meal in the relaxed company of family and friends.

Our team is savvy about fabulous food and drinks, and how to prepare and present them in sustainable style. We thought we’d share our two cents to help you celebrate a terrific Thanksgiving full of savory seasonal fare and, of course, excellent craft beer. We’d love you to share your ideas, too, so please post a comment!

Jeff Hunt, Line Cook

What’s your favorite, foolproof way to cook a turkey?

To keep moisture around the turkey and add great flavor, try using a mirepiox in the bottom of the pan. The combination of celery, onions and carrots is the flavor base for lots of favorite soups and stocks, and the additional aroma is sure to offer guests a treat with the fragrance of the baking bird. Don’t forget salt and pepper either. These basic additions can make a world of difference.

Have you ever tried a “beer can chicken” recipe with turkey?

Beer can turkey unfortunately doesn’t turn out as well as its counterpart “beer can chicken.” Often a turkey is too big and takes too long to cook for this method. However, if you really want to give it a whirl, use a smaller turkey. Often, organic and heritage turkeys tend to be a bit smaller, so go for the smart choice.

What side dishes do you suggest, using seasonal, local ingredients?

Thanksgiving’s traditional dishes are inherently in season since the holiday is founded on appreciating the harvest. I suggest sticking with these traditions while adding a creative and new spin. Try sweet potato au gratin instead of the usual sweet casserole with marshmallows. We make a savory bread pudding at the restaurant and like to add all the seasonal vegetables we can get our hands on, like chanterelle mushrooms, onions, spinach, and garlic. This would be a nice twist on traditional stuffing. Sunflower seeds are in season now. Try adding some to your pie crust for an extra crunch and pleasant flavor. We especially love doing this for pumpkin cheesecake crust.

Larry Chase, Brewmaster

Which Standing Stone beers pair best with the Thanksgiving meal?

With turkey and stuffing try the Pilot Rock Pale Ale. We offer this and all of our beers to go in liters, half-gallon growlers and kegs. Its spicy nuances will match the spices traditional spices in stuffing, its palate cleansing hops will prepare you for the next bite and its upfront citrus flavor will add a new dimension to the turkey and stuffing.

Which Standing Stone beers go well with pumpkin pie and ice cream for a unique desert experience?

Try our Milk & Honey Ale, which has  sweetness to match the cinnamon and nutmeg of pumpkin pie. Our Oatmeal Stout stands on its own as a great after dinner beer with many dessert-like qualities, including nuances of roasted coffee and dark chocolate.

CraftBeer.com has lots of food & beer pairing tips for more ideas.

That’s all for now. Check out part two of this post pairing for ideas on hosting an unforgettable and stress-free Thanksgiving, and doing it in sustainable style.

Birds of a Feather: Melza and our Chickens

At Standing Stone, we love showcasing our coworkers with hidden talents (and not-so-hidden ones, too). This week we want readers to know about server, bartender, photographer and resident chicken expert extraordinaire, Melza Quinn, and share an update on the expansion of our chicken flock.

Melza has been with Standing Stone Brewing Co. since the summer of 2009, when she began serving and hosting. She had just moved to Ashland after a cross country road trip from Florida. She says she was searching for a community where people know their farms and have a passion for food, and she found it here. Lucky for us!

Melza has a passion for working and living locally, which is why she is such an important piece of our Standing Stone puzzle. A weekly patron of the Tuesday Farmer’s Market, Melza knows many of our local farmers by name and makes a priority to visit and learn as much as she can about Southern Oregon and our available year-round bounty. She recently visited Thompson Creek Organics in the Applegate valley and came back raving about how beautiful the orchards were and how accommodating owner, Blaire Smith, was with his tour of the orchards and cellar.

Melza’s latest passion at Standing Stone is chickens. Currently, our flock  has 45 egg-laying chickens, providing all of our restaurant’s eggs and ensuring they are all free-range and hormone and antibiotic free. Melza is researching the best breeds for egg production,optimal housing methods and how to start producing our own chickens for meat so that all the chicken we serve will remain the freshest and most healthful option for our guests. The future of our chicken operation will be the fruits of her labor!

You can also get a glimpse of Melza’s photographic and artistic talents, and our chickens and cows, in our front window, where the brewing tanks live. She recently put up a window display to showcase up-close-and-personal pics of our cows and chickens, and is working up another one to catch your eye and show off our local farming friends.

By in Sustainability 0

Energy Conservation & Renewable Power: Plug In!

October is Energy Awareness Month. As part of our efforts to improve our environmental impact, we’ve worked to reduce our energy consumption and increase the amount of clean, renewable power we use. Our long-term goal is to reach zero net energy, producing all the energy we need right here at Standing Stone Brewing.

Saving energy and choosing renewable sources benefit both people and planet by reducing greenhouse gas emissions and air pollution, and avoiding the negative ecological impacts associated with fossil fuels like oil, natural gas and coal, such as mountaintop removal, oil spills and water pollution. Conservation also saves money, and wisely chosen renewable systems can be cost-effective, especially with financial incentives offered by the federal government and many states and utilities.

We’ve taken a number of steps in this direction:

  • We’re installing a heat exchange recovery system that will capture heat emitted from operating processes and route it to our water heaters to reduce energy needed to heat water
  • There’s a 4.6 kW solar system on our roof, generating about 7,800 kWh of clean electricity while eliminating 10 tons of CO2 emissions each year.
  • We have an adjustable, louvered awning on our patio deck which limits our buildings’ heat absorption and reduces our need for air-conditioning.
  • We installed an Energy Management System that helps optimize efficiency for heating, cooling and lighting by allowing us to automate some systems and tailor others to seasonal conditions.
  • Our kitchen has an energy-saving variable-speed hood control system that has reduced our natural gas and electricity use by 22 percent versus constant fans. It’s also quieter, which makes our kitchen team happier.
  • Employees receive free bikes if they agree to commute 45 times annually. We buy local ingredients and supplies as much as possible. These actions save significant fuel, pollution, greenhouse gas emissions and costs while benefiting employee health and our local economy.
  • We purchase Renewable Energy Credits to offset a portion of our electricity usage, since we can’t buy green energy directly from our utility provider.
  • We compost and recycle as much as possible, reducing the energy needed to create new things and reducing methane emissions generated by landfills.

Here are some simple, cost-effective things you can do to save energy, support renewable power and reduce greenhouse gas emissions:

  • Turn off lights in unused rooms and use motion sensor lights outdoors.
  • Use compact fluorescent bulbs.
  • Turn off unused appliances and electronics.
  • Unplug unused appliances, electronics and chargers. Electronics use about 10% of their power in standby mode, representing “phantom power” that’s not necessary.
  • Plug your computer and peripherals into a power strip for 1-touch on and off. This is great for your TV and electronics connected to it, and stereo systems.
  • Set your thermostat to 68 degrees in winter and 72 in summer.
  • Set your water heater to 120 degrees or less.
  • Put your water heater on a timer.
  • Dress for the weather: Wear a sweater when it’s cold, and t shirts when it’s hot.
  • Use a fan instead of air conditioning.
  • Insulate and weatherstrip your home. If you’re renting, ask your landlord to do this.
  • Choose organic food. Organic soil sequesters more carbon than non-organic soil, and organic farming doesn’t use petroleum-based fertilizers.
  • Buy green energy, or renewable energy credits if you can’t buy green energy.
  • Carpool.
  • Bike.
  • Walk.
  • Use public transit.
  • Buy locally produced goods from local retailers.

Check out more tips from the EPA and get saving!