green

Perfect For Summer Grill-outs: A Biodegradable Plate Made With Birdseed

Introducing The Unidentified Feeding Object (UFO)
May 1, 2012 4:31 pm

NYC designer Andrea Ruggiero looked back to his childhood days in Italy for inspiration when designing the disposable UFO (Unidentified Feeding Object) plate. In Italian, disposable products are described as "Use e getta," Italian for "use and throw.” Ruggiero decided to take this phrase literally. He designed a plate for a backyard BBQ that you can fling off the nearest tree to have it crack apart and become a bird feeder. 

 

Can Good Design Make Eating Bugs More Palatable?

Ento and the art of eating insects
Apr 13, 2012 2:31 pm

Insects are high in protein, low in fat, a great source of vitamins, minerals and essential fatty acids and good for the environment? But how to convince people to eat them? One London design firm has an idea...

Photos: 10 Cars From Detroit Auto Show

Because you are what you eat — and what you drive
Feb 20, 2012 10:01 am

"American cars are back," declared the Wall Street Journal in the days leading up to last month's Detroit International Auto Show, one of the industry's biggest showcases for what's new, what's next and, well, which cars to drool over. 

Word of the Day: Hydroponic

Building up your kitchen vocab arsenal
Jan 13, 2012 1:31 pm

We know what you’re thinking, and no, that’s not the only way hydroponics come into play. Hydroponic is a combination of the Latin word “hydro” meaning water, and “pono” which means to put into, so in this case, to put into water (as opposed to soil.)

Word of the Day: Greenwashing

Building up your kitchen vocab arsenal
Jan 11, 2012 2:31 pm

Next time you shell out a couple extra bucks for that organic cereal, consider whether you have fallen victim to greenwashing, the deceptive marketing that promotes the notion that a company is environmentally friendly when truly it is not.

Power Ranking: 10 Sustainable Restaurants

In 2012, it goes way beyond organics
Jan 10, 2012 12:01 pm

They say it’s not easy being green. But, honestly, it’s gotten easier lately, especially with so many great restaurants making efforts to operate sustainably. But these days it’s more than just serving foods sourced from local, organic farms. Sustainability in 2012 is about designing an efficient, eco-friendly environment, reducing waste, recycling, composting, using biodegradable products when possible, conserving water and generally paying more attention to one’s impact on the environment.

6 Ways to Drink Wine Smarter

Think biodynamic, organic and Txakolina
Oct 10, 2011 5:01 pm
drinking wine smarter

Nowadays, showing off your wine IQ is less about rattling off fancy chateau names and more about knowing good value — both environmentally and in the wallet. Here are some quick tips for drinking wine smarter.

5 Real Ways To Reduce Kitchen Waste

Chef Spike cuts down on kitchen waste, naturally
Aug 15, 2011 8:46 am
energy efficient restaurants
Photo: Woodberry Kitchen

Chef Spike Gjerde of Baltimore’s Woodberry Kitchen thinks outside the box when it comes to green design, energy efficiency and waste reduction. Considering the potential carbon footprint of any restaurant, Gjerde’s little efforts have a big impact on Woodberry Kitchen’s bottom line. Take a few of his...

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