With this increase in awareness comes an equal and accurate response by the restaurant industry: beginning in 2010, 40% of fullservice restaurants and 31% of quickservice restaurants througout the country are planning to devote more resources to green initiatives.

In line with this newfound commitment to “green,” the Association has a initialized a new “pilot” program, Greener Restaurants™ – a  nationwide effort to promote, support and recognize restaurants’ environmental sustainability efforts.

The pilot has already signed up a small number of participating establishments prior to industry-wide participation in the next few months, during which it plans to demonstrate to restauranteurs not only how to save money while “going green” but also share their successes with guests.

“We listened to what our members have told us they wanted: a flexible, effective and affordable program to help them do the right thing for the planet and for their business, and worked closely with them to develop the program,” said Dawn Sweeney, National Restaurant Association President and CEO. “As we perfect the final program details in the pilot stage, we are working with our state restaurant association partners to introduce it industry-wide.”

Goal oriented

Greener Restaurants was established  to help facilitate restaurant operators to save money and manage costs while incorporating sustainability practices throughout the restaurant. In addition, the program will help restaurants market their efforts to “go greener” to guests both onsite and online. It was developed with the input of restaurant operators and partners of the National Restaurant Association Conserve initiative – the Turner Foundation, Kendall College, Food Service Technology Center and EPA ENERGY STAR.

The program comprises a checklist of action items from which participants select areas of focus and build a profile on an interactive Web site  – www.GreenerRestaurants.com.

The checklist contains both smaller steps, such as using low-energy light bulbs, and larger moves, including equipment and remodeling. The checklist will be accompanied by resources and instructional videos to help the operator implement each practice and report progress.

The online profiles will become part of a consumer-oriented web site with a nationwide search engine that will be part of the public launch of the program later this year. Participating restaurants will also receive a door decal and other marketing materials to highlight their commitment to sustainable practices to customers.

The Greener Restaurants program is an extension of the National Restaurant Association’s Conserve: Solutions for Sustainability initiative, which encourages and assists restaurant operators to increase their environmental efforts while preserving – and many times boosting – their bottom line.

The Conserve Web site, Conserve.Restaurant.org, provides tips, tools and resources to help restaurants reduce their environmental footprint and increase business.

Information on Greener Restaurants will be available in the Conserve Solutions Center at the 2010 National Restaurant Association Restaurant, Hotel-Motel Show (May 22-25 in Chicago). New this year, the Conserve Solutions Center will showcase exhibits highlighting a range of sustainability-focused products and services. It will also feature a series of presentations and panel discussions that will explain how to put ideas into practice.

For just under $10 a bottle (insanely cheap for wine), each bottle of award-winning ONEHOPE Sauvignon Blanc Wine purchased at Fresh & Easy Neighborhood Market, American Forests, a nonprofit organization dedicated to environmental restoration, will plant a tree in areas devastated by wildfires. What better way to help make a difference?

Fresh & Easy launched this exclusive wine last Earth Day and last year alone American Forests planted more than 3,200 new trees as a result of customer purchases.

Fresh & Easy created the exclusive ONEHOPE Sauvignon Blanc blend with California’s Sonoma Wine Company using sustainable winegrowing practices. The winery is a member of the Sonoma County Green Business Program and the Wine Institute’s Sustainable Winegrowing Program.

“At Fresh & Easy we try to reduce our impact on the environment in everything we do, so it just makes sense to keep that in mind when it comes to the wine we offer,” said Karen Fletcher, Wine Category Manager at Fresh & Easy Neighborhood Market. “We’re happy to have partnered with ONEHOPE so we can provide our customers with a high-quality, affordable wine that also helps make our neighborhoods a little greener.”

Fresh & Easy’s ONEHOPE Sauvignon Blanc is a delicious, crisp dry white with flavors of passion fruit and guava. It’s medium-bodied, smooth and pairs perfectly with pasta. It has a long length and a very refreshing finish.

ONEHOPE Sauvignon Blanc Wine is the recipient of a Silver Medal at the 2008 Long Beach Grand Cru International Wine Competition. Fresh & Easy’s Master of Wine, Phil Reedman, worked closely with ONEHOPE Winemaker David Elliot to create this blend. The wine retails for $9.99 per 750 ml bottle.

Easy on the environment

Fresh & Easy (currently operating 146 stores in California, Arizona and Nevada) has made it a priority to lessen its impact on the environment – on average, Fresh & Easy stores use 30% less energy than a typical supermarket and utilize technologies like automatically dimming lights, energy efficient refrigeration units and LED lighting. The company recycles or reuses all its shipping and display materials and uses environmentally-friendly trailers to transport food, and is a pilot member of the LEED Volume Certification Program; having invested in a 500,000 sq ft solar roof installation on its distribution center in Riverside, California.

Together with American Forests, the two company’s are making great strides for the planet.

American Forests’ mission is to grow a healthier world with trees by working with communities on local efforts that restore and maintain forest ecosystems. Its work encompasses planting trees, calculating the value of urban forests, fostering environmental education, and improving public policy for trees at the national level. American Forests has a goal of 100 million trees planted by 2020.

As part of its hosted nightly wine hour at nearly 50 hotels nationwide, Kimpton Hotels & Restaurants has introduced “Wines That Care” – where every savored sip will come from a featured winery of the month chosen for its dedication to the earth and local communities.

Hand-picked by Kimpton’s Wine Director and Master Sommelier, Emily Wines, Wines That Care will offer pours from a different winery each month that has a unique story and genuine commitment to environmental preservation and sustainability.

Featured wineries will include:

Barefoot Wine (Modesto, Calif.): Each year more than 25,000 beaches in the United States are closed or posted as unhealthy. To remedy this, Barefoot Wine and Surfrider Foundation encourage local residents to volunteer at cleanup and restoration events across the country to help make these beaches “barefoot-friendly.”

Hayes Ranch by Wente Vineyards (Livermore, Calif.): This 127-year old winery features a progressive Farming for the Future program that enhances the vitality of the soils, creates a balanced, sustainable ecology, minimizes water use and reduces non-organic wastes.

Banrock Station (Australia): Named one of the world’s most powerful wine brands in the annual “Power 100” list of the world’s top wine and spirits brands, this company was recognized for its extensive commitment to global conservation with generous contributions to 60 projects worldwide including the preservation of native ducks in New Zealand, Flamingos in Kenya and the re-introduction of otters in Holland.

Walnut Crest/Emiliana Vineyards (Chile): As the No. 1 seller of bottled wine in Chile, this winery was the first to earn the International Standard Organization 14001 certification, which acknowledges the vineyard’s high production standards and constant concern for the environment.

“Partnering with like-minded companies through Wines that Care allows us to provide guests with more than complimentary wine each night, but a way to support the environment and their communities when they stay at Kimpton,” said Emily Wines, director of wines and master sommelier, Kimpton Hotels & Restaurants. “Each bottle has been hand-picked not only for its flavor and quality, but for the story behind the grapes.”

Additionally, all Kimpton restaurants will offer open-to-the-public natural cork recycling throughout 2010 through a national partnership with Wente Vineyards and ReCork America.

Travelers and community members are invited to bring used natural corks to any Kimpton restaurant in 2010 for recycling through ReCork America with the support of Wente Vineyards.

To view a complete list of restaurant locations where corks can be donated, visit www.KimptonRestaurants.com or to learn more about Wines That Care, visit www.KimptonWineHour.com.

Environmentaland has already been featured on CNN International’s “Eco-Solutions” and E! Entertainment’s “That Morning Show”.

“FUEL TV is excited to be supporting Environmentaland,” said CJ Olivares, FUEL TV General Manager. “FUEL TV has worked with Eric Ritz and Global Inheritance on several different projects in the past and ENVIRONMENTALAND is one of the most exciting yet. It engages and educates the audience in a way that maximizes the impact of the environmental lessons it teaches. We’re excited to have people check out the project and learn something from it.”

“Playing” the part

Upon arriving at Environmentaland, visitors receive a program with a scorecard. While strolling through the many museum exhibits, visitors collect points on their cards that are then redeemed for cool items from the likes of FUEL TV, CamelBak, Loomstate, Interscope Records, Paramount, Goldenvoice, Focus Features and more.

Starting this weekend, individuals with the highest score for the day will win a 3-day festival pass to one of the major music festivals in the U.S. (Coachella, Lollapalooza, Outside Lands, etc).

Inside the park, visitors can play desert mini golf, participate in a recycled paper plane toss, test their taste buds in an organic challenge, tour the eco-planetarium, generate power in the energy playground featuring the energy seesaw and more.

Environmentaland will be highlighted by the Public Displays of Affection(PDA) Concert Series, promoting public and group transportation by offering entrance by presenting a metro or bus ticket as proof the attendee used public transportation to arrive to the event. Previous PDA performers include Ladytron and The Secret Machines. Look for details on the next event to take place this October.

For more information, visit  www.globalinheritance.org.

Wine Lovers’ track record speaks for itself: over 80% of participants are repeat travelers, partaking in often over 15 separate tours each – of which Marottoli tirelessly works to create a friendly and familiar atmosphere.

Mixing history, culture and culinary delights

The Greece and Turkey tours each coincide with Easter in Greece (April 3-11) – a monumental cultural event and celebration – and includes both cooking classes and visits to archaeological gems of Athene, Crete and Santorini, hitting many wineries along the way.

The Piedmont and Cinque Terre tours (April 16-24) bring guests to “prestigious” wineries of Barolo and Barbaresco and allow countless opportunities for them to experience Piedmontese cuisine – a fusion of both Italian and French, while keeping a “home base” in the historical Renaissance town of Alba. The tours conclude with a 3-night stint in Santa Margherita, where guests can venture out to the hillside villages of Cinque Terre.

In the spirit of the harvest season

In the Fall, travelers can embark on two separate tours in Southern France, the first being the Rhone Valley – the “home of serious Syrah.” A virtual heaven for red wine lovers, the valley tour spends a full seven days exploring Tain L’sErmitage and Avignon, sampling world-class vintages like Chateauneuf-du-Pape, Gigondas, Vacqueyras and Tavel.

The Rhone tour is followed immediately by A Week in Provence and the Languedoc (October 14-22).The first half is based in Aix-en-Provence, a superb place close to all the highlight areas mentioned in Peter Mayle’ss A Year in Provence. The second half is based in Montpellier, in the heart of the Languedoc. The Languedoc is famous for its garrigue landscape which even permeates the olfactory dimensions of the wine. Cultural highlights will be visits to S’s232;te, the Roquefort cheese caves and oyster farms.

So, who takes these tours?

Everyone is welcome, whether they be casual wine drinkers or connoisseurs. Marottoli prides his tours on their ability to make travelers feel at home while exploring the wine drinking and wine making experience to the fullest. Vin has accommodated all ages and backgrounds, from honeymooners to retirees and all walks of life.

Where do guests sleep?

Wine Lovers selects hotels from the red Michelin Guide known for high standards. Guests are typically housed in one of the top hotels in the area.

What’s on the menu?

Typically, Marottoli provides breakfast and one major meal each day in an effort to provide a superior cultural experience for participants. From lunch with Baron Ladoucette in his private dining room in Chateau Nozet to vineyard cookouts under the moonlight, meals are one of the highlights of the tours.

For more information, visit www.wineloverstours.com.

In it commitment as a Slow Foods member, the resort is setting an example in sustainability by procuring and serving locally grown, organic foods to guests.

“Our culture is so used to fast—fast production, shipping and eating—that we sometimes forget about the integral beauty of freshly grown and prepared foods,” said Pahk. “Our guests truly appreciate having a wide array of menu choices using locally harvested food.”

Pahk has been instrumental in a number of successful eco-programs at the resort, including an initiative to recycle food scraps and grass clippings in addition to traditional recyclables. The Silverado food scrap recycling program was a first in Napa Valley, a destination that is normally an environmental leader.

“I believe the hospitality industry was a little slow out of the starting gate when it comes to sustainability, but the industry as a whole has made up for that delay by now taking giant green steps in numerous areas,” continued Pahk. “Recycling food scraps should be a no-brainer for an industry that produces an abundance of the stuff. Turns out, it is incredibly difficult to accomplish, and it takes the commitment of a service provider as well as hotel management and an entire staff to pull it off.”

“We do everything we can to reduce waste, from buying products from local producers to offering meat and seafood that is harvested using the most sustainable practices available.”

The Silverado Resort has also implemented a Foodservice Energy Awareness Program to educate its foodservice employees to participate in energy conservation, green procurement and waste reduction. In 2001, the resort introduced an aggressive seafood policy that promoted the use of sustainable seafood and discontinued serving four species of threatened seafood.

“It didn’t happen overnight, but clearly our efforts are working,” Pahk said. “We have become more successful than I would have imagined when we started truly emphasizing sustainability years ago.”

Silverado Resort was the first resort in Napa Valley to become a member of the Chef’s Collaborative, a national network of more than 1,000 members of the food community who promote sustainable cuisine. Chef Pak also sits on the board for Sustainable Napa County, an organization that promotes sustainable business practices in the Napa Valley hospitality industry. And the resort’s operator, Xanterra Parks & Resorts, was the first U.S. hospitality company to be granted the “Chain of Custody” certification from the Marine Stewardship Council. This important certification guarantees all wild Alaska salmon menu items can be traced to their source, assuring customers that fisheries have met the Marine Stewardship Council’s stringent environmental standards.

The resort’s environmental programs extend far beyond foodservice operations. For example, guestrooms are supplied with rapidly renewable paper products, and housekeepers use sustainable cleaning solutions and separate and recycle all guestroom garbage. Additionally, the resort uses a state-of-the-art water-saving irrigation system to maintain its two championship golf courses.

For more information, visit www.silveradoresort.com.

Headquartered in Los Angeles, CA, Iemanya Oceanica is dedicated to shark and marine conservation – working to protect marine life, especially sharks and rays, and improving the quality of life for those who depend on sustainable marine resources.. On October 15, 2009, you can join the research team as they travel to the beautiful and remote village of Bahia de Los Angeles on the Sea of Cortez in Baja California, Mexico.

“We hope to tag two whale sharks on this trip, which should take about three days,” says Laleh Mohajerani, Iemanya’s Executive Director. “Tagging is one of the first and most important steps towards conservation. Through tagging, we can learn about these majestic creatures and influence sustainable management policies.”

Whale sharks are the largest living fish species on the planet. They are slow moving filter feeders and can grow to up to 40 feet long (12.2 M) and weigh up to 15 tons. Whale sharks are believed to have originated around 60 million years ago, and are found in tropical and warm oceans. They can live for up to 70 years, and although they have very large mouths, they are harmless, feeding solely on plankton, which are microscopic marine plants and animals. “The purpose of the whale shark expedition is to create more awareness about the ocean and to encourage support for research and education about the ocean,” says Ms. Mohajerani.

The all-inclusive trip, from October 15-19 2009, will feature luxury motor coach transportation to and from Los Angeles to Bahia de Los Angeles; a welcome beachfront cocktail reception; all local transportation; hotel accommodations; all you can eat gourmet meals prepared fresh; drinks; access to the area research station; presentations by the researchers and local museum director; tour of the history museum; a visit to the turtle hatchery; optional fishing trip; excursions to off-shore islands for bird watching and ancient cave paintings; and free time for snorkeling and the beach.

The Whale Shark Tagging Expedition is $1,599.00 per person. Space is extremely limited, so apply now by contacting Laleh Mohajerani at 818-224-4250.

For more information about shark and ocean conservation or Iemanya Oceanica’s Whale Shark Tagging Expedition, please visit www.iemanya.org.

Attendees will be given the opportunity to travel with specialists to historic sites and villages, organic farms and nature reserves.

“Crete is blessed with fascinating history, natural beauty and excellent fresh food,” says CCS Founder, Nikki Rose. “There is much to celebrate and protect. The roots of the Mediterranean Diet originated in Crete. CCS programs help to support people striving to preserve their lifestyle and share their valuable knowledge in mutually beneficial ways.”

CCS Seminars include organic olive oil and wine tastings, cooking demos, botanical hikes, traditional music and other activities celebrating Crete’s distinctive heritage. Doctors, nutritionists, chefs, farmers, ecologists, anthropologists, travel agents, journalists, students, history and food enthusiasts have joined CCS programs. Their collected feedback confirms that participating in programs that protect Crete’s heritage is an enjoyable and enriching experience.

Global interest in sustainability includes tourism and foodservice. People involved with traditional trades, conservation, sustainable organic farming, and the food industry play an integral role in their communities, including attracting visitors. Responsible Travel offers innovative educational programs that protect cultural and natural heritage while doing good business.

Founders of Milia Ecolodge in Crete say, “We are not striving to change our standards to attract visitors, we are striving to attract visitors that appreciate our standards.”

Crete’s Culinary Sanctuaries (CCS) was founded in 1997 by Nikki Rose, a Greek-American professional chef, writer and responsible travel adviser (for projects in Brazil, Cambodia, Europe and USA).

CCS collaborates with over 40 small businesses and individuals working to protect Crete’s cultural and natural heritage. Seminars are conducted in rural communities, organic farms and historic sites. CCS has received awards from National Geographic, the World Tourism Forum for Peace and Sustainable Development, WTTC, and is featured in The New York Times, Lonely Planet and TV New Zealand.

“Travelers looking to really make a statement have got some great choices in these naked events,” said Michele Perry, vice president of communications for TripAdvisor. “And for those looking to let it all hang out or express their inner selves, these top beaches are just the thing.”

Top 5 Naked Events

Biking in the Buff: World Naked Bike Ride – Worldwide, June and July
Each year since 2004, bike riders have joined to celebrate cycling and protest a culture where cars are king. This year, in 20 countries around the world, participants advocated freedom from oil. . .and fabric. Nude cyclists bared their bods to stand (or rather sit) for what they believe in, with messages painted on their backs, fronts, and rears. If you plan to participate next year, one TripAdvisor traveler advises, “Remember the sunscreen. . .those saddles will be hot, hot, hot, so cover them up before alighting, people!”

Daring Dip: AANR World Record Skinny Dip – Across North America, July 2009
Put more than 12,000 people shoulder deep in pools across North America without a stitch of clothing in sight, and what do you get? The “largest number of people skinny dipping at once,” now a category in the Guinness Book of World Records thanks to the American Association for Nude Recreation. All participants were required to don their full birthday suits (no cheating), and word has it they plan to strip down again next year in hopes of beating the heat and their own record.

Maslin Madness: Nude Beach Olympics – Maslin Beach, Australia, January
Happily, these Olympics don’t include a nude luge (ouch), as they take place on Australia’s sunny Maslin Beach, where the games are a celebration of Maslin’s status as first official nude beach in the country. Among the games is the three-legged race (pun intended), in which participants tie their feet together.

Barely Bulls: Running of the Nudes – Pamplona, Spain, July
This nude crew means business. PETA’s “Running of the Nudes” protests the cruelty of bullfighting. . .but is also just what it sounds like: participants have chosen to show a little skin in hopes that one day Pamplona’s bulls won’t have to, donning plastic bull horns, red scarves, and little else, and running the half-mile Pamplona course. One TripAdvisor traveler admits, “I was shocked but entertained because everything was jiggling around and flopping around, if you know what I mean.”

Share Some Skin: Burning Man – Black Rock Desert, Nevada, August – September
The annual Burning Man project is a self-proclaimed haven of self-expression, creativity and community, and what better way to express oneself than to undress oneself? Drawing 50,000 people to the Black Rock Desert in 2008, huge works of art are generated at the event, namely the “Man,” which is burned on the final night as part of the process of restoring the area to its natural state, with no trace of the revelers. Participants often take advantage of the free-spirited attitude by getting nude, whether it be by the light of the fire. . .or the many moons.

Top 5 Nude Beaches

Worth the Haul: Haulover Beach Park – Miami Beach, Florida
With more than one million visitors each year, Haulover Beach Park is renowned for a busy, family-friendly atmosphere with the option to experience a laid-back naturist environment, not to mention the short walk to the steamy South Beach nightlife (for which clothing is required, albeit not much of it). One TripAdvisor traveler said, “It was a great and exhilarating experience.”

Natural Niche: Wreck Beach – Vancouver, British Columbia, Canada
A breathtaking cliff view stretches above the five miles of sand that await those who journey to Canada’s first and largest clothing-optional beach, where nudity is the norm. While naturists will clearly enjoy Wreck, so will naturalists, who can glimpse herons, eagles and other wildlife. One TripAdvisor traveler said, “Wreck Beach is a magical place where I can strip off my layers of clothes and judgments, troubles and insecurities, and become one with the earth.”

Paradise Found: Paradise Beach – Mykonos, Greece
TripAdvisor travelers rave that this beach certainly lives up to its name, and for a (prelapsarian) party atmosphere it doesn’t get much better. Here, amazing scenery and an inviting beach form the backdrop for an ongoing celebration that’s made even better by the option to forego tan lines. One TripAdvisor traveler raved about “swimming in the blue waters and lying on the white sand in a place where humans celebrate the good parts of life…Mykonos is positive energy at its best…just paradise.”

Oriental Undress: Orient Beach – St. Maarten, Caribbean
A tropical beach with the soft sand and the inviting waves beachgoers crave, Orient Beach gives travelers the opportunity to feel the sand between their toes, and possibly other places, too. Coral reefs keep the water calm, and also make for unbelievable snorkeling. Just watch out for the sea urchins. According to one TripAdvisor traveler, “Orient Beach was one of the most beautiful beaches I’ve ever visited. A ’sun worshipers’ paradise.”

Bronze Beauties: Black’s Beach – San Diego, California
The cliffs surrounding Black’s Beach make it a stunning place to visit for the view alone. But as a place to escape inhibition, Black’s has a history of sunbathers who let it all hang out. Surfers also enjoy the beach, where they can ride the sometimes-dangerous waves (only for the brave), and can even do so sans attire (only for the very brave). One TripAdvisor traveler said, “This is simply a stunning beach. . .all of us found Black’s Beach to be a very comfortable place to shed our clothes and inhibitions.”

For more info, visit www.tripadvisor.com.

Tomgirl Tours is known for catering to energetic and active women seeking adventure experiences. 

Combining adrenaline-pumping experiences with relaxing activities and upscale accommodations, the White Mountains Adventure tours provide both outdoor and indoor adventure; a perfect getaway for the growing number of adventure-seeking tourists who, according to the Adventure Travel Trade Association, are increasingly seeking short-duration adventure travel trips and looking to remain in the United States, rather than venturing abroad.

The adventures include a zip line canopy tour, an indoor wind tunnel sky diving experience and a breath-taking guided hike through the pristine mountain side.

“Our White Mountains Adventure tours give women a chance to experience a unique mix of adventure, all in a thoughtfully planned package,” says Tomgirl Tours’ founder and CEO Lori Carr. “The tours pay special attention to travelers’ safety with trained and experienced guides, and to their comfort with gorgeous upscale accommodations and comfortable transportation to all activities.”

To balance these exhilarating activities, White Mountains Adventure tours are set at the region’s premiere North Conway Grand Hotel and Resort, site of a special reception and dinner where guests will sample savory local cuisine.

The tours are running Sept. 13 – 14, Oct. 4 – 5 and Nov. 29 – 30.

Along with the White Mountains Adventure tours, Tomgirl Tours’ 2009 packages include Savory City – Providence, weekend culinary tours in Rhode Island; St. John Sojourn, an outdoor eco-adventure in the U.S. Virgin Islands; and Red Rock Rendezvous, a weeklong excursion in spectacular Sedona, Ariz.

For more information, visit www.tomgirltours.com.

For Summer 2009, beaches in twenty states and U.S. territories, including American Samoa, California, Florida, Hawaii, Indiana, Maine, Maryland, Massachusetts, Michigan, Mississippi, New Jersey, New York, North Carolina, Oregon, South Carolina, Texas, U.S. Virgin Islands, Virginia, Washington and Wisconsin, made the final cut.

“Because of the recession, the summer travel season is expected to be lighter than it has been in recent years, according to the Travel Industry Association of America, but still beaches remain one of the most popular destinations,” stated Walter McLeod, President of the Clean Beaches Council. “Even though millions of Americans spend time at beaches, there is still no easy way to determine which are clean and well managed. We hope our program increases public awareness of our individual responsibility to keep beaches clean and safe.”

This year’s announcement coincides with National Clean Beaches Week (NCBW) held annually from July 1-7. This “Earth Day” for beaches has four main themes: environment, healthy seafood, sustainable travel, and fitness.

Founded in 2004, NCBW has grown in mammoth proportion. More than fifty (50) coastal mayors and twenty-eight (28) coastal governors along with numerous counties have issued proclamations or resolutions endorsing the week. On Capitol Hill, the United States Senate and House of Representatives each unanimously passed Clean Beaches Week resolutions, and the U.S. President has traditionally honored the week.

Riding the Blue Wave

The Blue Wave is the first environmental certification program for beaches in the U.S. Now in its tenth year, the program has been called the “LEED” certification for beaches.

To become certified, beaches adhere to best management practices in the following areas: water quality, beach and intertidal conditions, hazards/safety, services, habitat conservation, erosion management, public information and education.

For a full listing of Blue Wave beaches, visit www.cleanbeaches.com.

Making safety first

The Clean Beaches Council has collaborated with Dr. Tom Griffiths, Director of Aquatics at The Pennsylvania State University to produce the “7 Tips for Family Beach Safety.” This guide is meant to help families make the most of their trip to the beach.

Here are some tips to make sure your next beach trip, whether solo or with the entire family, remains a safe one!

1. Keep kids within arms reach (especially in the sea, but also on land)
2. Don’t dive in (2/3 of catastrophic neck/head/spinal injuries occur in the ocean and sea)
3. Knee deep is too deep (strong winds, waves and currents create dangerous rip currents that can sweep a child out to sea)
4. Know before you go (swim near a lifeguard – know your flags; red means stop/green means go)
5. Take frequent breaks (every hour take a sun, bathroom, or water break)
6. Go with the wind (children tend to take the course of least resistance – follow the wind to find your lost kid)
7. Look but don’t touch (call local authorities to help injured/stranded sea life)

That is why I find this news so very deliciously enticing: Due largely to its efforts in sustainability and “green” viticulture, Californian winemaker Paul Dolan Vineyards has been named Winery of the Year by the California Tourism Industry Association.

America’s Greenest Winery

Paul Dolan, Tom and Tim Thornhill, producers of California-based Paul Dolan Vineyards and Parducci Wine Cellars (the country’s first carbon neutral winery), dedicate their business to responsible land stewardship, sustainable viticulture and green business practices that yield superior wines while protecting the environment and supporting local farmers.

Their wines are made from organic and Biodynamic® grapes grown in certified vineyards.

“Wine travel is a very important part of tourism in California, particularly in Northern California,” said Tom Thornhill. “These travelers tend to be trendsetters who are looking for that special memorable experience. At Paul Dolan Vineyards we want to broaden that experience to include a perspective on ‘green,’ sustainable viticulture and business practices.”

Together, the three partners have published The Green Winegrowing Handbook in 2008; providing an in-depth overview of green practices in the wine industry and a better understanding of how and why these practices contribute not only to the quality of wine but the health of the environment.

Organically grown

“After tasting the real difference between organic and conventionally farmed grapes, side by side in a sun-drenched vineyard in 1987, my entire way of thinking about grape growing changed,” says Paul Dolan.

Organic vineyards are often small, family-owned and operated properties that utilize renewable resources while actively conserving soil and water. The very concept of organic winegrowing recognizes that healthy soils grow balanced grapes that produce the best wines;  using only natural processes and rejecting the use of synthetic chemicals. Winemakers use organic grapes and yeasts to create wines of great character and purity.

Utilizing Biodynamic® Agriculture, a sustainable system of farming, Paul Dolan Vineyards’ approach to farming is the blending of prescriptive, holistic practices with the farmer’s experiences and observations, creating self-sustaining growing environments by using natural amendments, ideally from the farm itself, to encourage growth and health in the vineyard.

Natural systems such as wildlife corridors and cover crops, along with bees, birds, owls and free-range chickens, keep populations of harmful insects and weeds in control and provide a thriving environment for the vines. The vineywards also use nature’s own processes to restore nutrients to the soil, regulate water usage and create biodiversity to keep balance in the vineyard.

So in the name of sustainability….Bottom’s up!

In a 2009 survey by the National Restaurant Association, environmentally friendly equipment and sustainable practices topped chefs’ lists of hot trends and top cost-savers.

“Consumers today know what they want: delicious food at affordable prices that’s good for them and for the planet,” said Ed Sirhal, president of Restaurant Associates. “This is a tall order, but it’s one we can meet.”

Helping to “meet” this demand is a new and free set of Green Dining Best Practices; guidelines that focus on aspects of the foodservice and restaurant industry with the biggest environmental impacts, including food purchasing (addressing specific products like meat, produce and seafood), facility operation (improvements in the use of energy, waste, and water), packaging, transportation of food, and the use of toxic cleaning chemicals.

Compiled by the Environmental Defense Fund (EDF) and Restaurant Associates (RA), the best practices provide clear, objective, science-based advice for dining managers and chefs to make smart choices in their kitchens to improve environmental performance across the board.

After an initial test-run by two RA clients – Random House and Hearst Corporation – early results show a savings of over $85,000 each year at the two sites, cut 275 tons of carbon pollution and reduce landfill waste by 60 tons annually, among other environmental benefits.

“Using these best practices as a guide, we unearthed opportunities for cost and environmental savings that were right there for the taking. We encourage companies throughout the foodservices industry to do the same,” added Sirhal.

Rolling out the green carpet for dinner

Restaurant Associates has committed to rolling out the green dining best practices in all 110 of their facilities nationwide, and has engaged the Green Restaurant Association to audit and certify those efforts by 2011. The company has also committed to increasing the amount of sustainable seafood on its menus, offering clients “bottleless” water dispensers as an alternative to bottled water, reducing the carbon footprint of the meats and proteins they serve 20 percent by July 2010 and also reducing energy use in their facilities.

“Dining out – whether it’s a workday lunch or a Saturday night out – has become an American institution,” said Gwen Ruta, vice president of Corporate Partnerships at EDF. “Chefs and food service managers have so many opportunities to help their clients stay healthy and lighten their load on the planet. As foodservice companies recognize how easily they can cut costs and environmental impacts, we expect these best practices to spread throughout the industry.”

The Environmental Defense Fund, a leading national nonprofit organization representing over 500,000 members, works with leading corporations to create environmental innovations that lead to sector-wide change. Its first corporate partnership ever was with McDonalds to reduce packaging waste in the 1990s.

EDF has also worked with Compass Group to reduce the use of antibiotics in animal agriculture and to improve fish farming practices. EDF accepts no funding from these or any other corporate partners.

To maintain its independence and credibility, EDF accepts no money from corporate partners; generous individuals and foundations fund its work.

Kicking off on September 11, 2009 in Milan, this 8-day, small group tour to Cinque Terre on the Italian Riviera – five villages declared as a natural marine area as well as a UNESCO World Heritage site – combines volunteer service in a family-owned vineyard, wine and olive oil tastings, cooking lesson, hiking on eco-protected paths, inter-cultural social occasions, and sightseeing to Portofino and Carrara, among other towns.

In preparation, environmentally conscious travelers will receive four complimentary 90-minute Italian language and culture lessons via webinar, prepared and lead by Linda Rivero, president and founder of Peace Through Travel LLC – rightfully equipping travelers to partake in the local scene as well as assisting a small local vintner in his annual grape harvest.

Guests are also given the delicious opportunity to “assist” their palates with wine and olive oil tastings and a private cooking lesson., inter-cultural social occasions, hiking with a local guide on eco-protected paths, and sightseeing to Portofino and Tuscany, among other destinations.

“We create sustainable tours that support the local economy, environment and community,” said Rivero. “Our guests will stay at a small, charming hotel and dine in village restaurants. They will meet many local residents and be escorted by a local guide.”

“We also believe in giving back,” Ms. Rivero continued. “A major highlight of this tour is the opportunity to work on a small, family-owned winery. We will help harvest the vintner’s crop and lend a hand in crushing the grapes. Our activities will contribute to producing some of Italy’s finest “Big White” wines, typical of the region.”

Serving as the tour’s home base will be the charming village of Vernazza. Founded in 1080 A.D., Vernazza has a population of only 1000. The main church was built in the 14th century, and the town features a 15th century castle designed and built to protect the townspeople from pirate attacks.

The tour will take travelers by boat along the Italian Riviera and by train to a neighboring village. Accompanied by a local guide, they will hike on eco-protected paths to view the breathtaking coastline. A boat trip to Portofino and a day excursion to the famed marble quarries of Carrara are also included. The tour ends on September 19 with a flight from Milan to the States.

Ms. Rivero has been praised for the “insider” feel of her tours.

“Linda Rivero leaves no cobblestone unturned in her search for the perfect palazzo or the trendiest trattoria,” commented Marilyn Goldstein of Newsday. “She’ll send you down roads you won’t easily find on your own.”

For more information, reservations and pricing, visit http://peacethroughtravel.net/italytour.aspx.

Based on a basic philosophy that fresh, delicious food makes you feel good, Green Canteen’s “Eat Well. Feel Well.” menu is comprised of an array of dishes using the freshest and highest quality ingredients available, including locally-sourced items that are sustainably grown, free of hormones, antibiotics, preservatives, artificial flavors, sweeteners and hydrogenated oils.

Also, chefs adamantly choose meats and meat products that are derived from free-range sources.

“Eat Well. Feel Well.”

So, what’s on the menu? Green Canteen’s menu boasts “clean and wholesome” food, including fresh antipasti, flatbreads made in an earth-stone oven, fresh salads with grilled seafood, chicken or meats, distinctive hummus bowls with skewers of meats and vegetables, handcrafted mini burgers, freshly made soups and chilis, plus homemade sodas, shakes and desserts.

Offering a casual, “everyday” environment, Green Canteen caters to everyone’s personal style, providing a warm and welcoming atmosphere whether you are on the go, want to eat in a cozy booth or at the community table or just hang out and relax.

Keeping Brooklyn Green

Green Canteen is the first restaurant in New York State to be awarded a Silver LEED certification.

The restaurant utilizes eco-friendly innovations, uncommon to most eateries in the area, such as a solar panel hot water system to provide hot water and low-flow plumbing fixtures. Green Canteen has also committed to 100% wind energy usage.

Furthermore, the majority of the design and construction materials for the restaurant have been sourced form local manufacturers, suppliers and vendors.

The restaurant used recycled materials in its furnishing, including a reclaimed-wood community table. All woods used in the restaurant are certified from the Forest Stewardship Council.

Let’s eat!

So, whether you’ra a local looking for some good, green grub, or a visitor to one of the hippest areas in the city, stop by Green Canteen and enjoy a fresh, sustainable eating experience.

Green Canteen
106 N 6th St
Brooklyn, NY 11211
(718) 387-5900

Beginning in August 2009 and continuing for 11 months, each “Van-Tastic Adventure” team will travel throughout the country for 6 weeks. The teams will be designated to a certain state or territory of Australia and will be supplied with driving routes and itineraries, access to YHA hostels, national parks and camping sites.

“We’ll fly a team, of up to 2 people to Australia, and give them the ‘Van-Tastic Van’ to drive across the country for 6 weeks,” said Amanda Byrne, WorldNomads.com Global Programs Manager. “They’ll share their adventure online, making videos, stories, and posting photos, and ultimately create a mini-video documentary of their trip.” says Amanda.

Geoff, the Van-Tastic Campervan

Travelers will be sporting around in a super-cool campervan, “Geoff,” while exploring the countryside.

Some specs:

• 1999 Toyota Hiace Hi-Top Camperva
• One heck of funkadelic paint-job
• Digitally equipped with a laptop computer, a digital video camera and wireless broadband
• Fully equipped with camping gear and sleeping bags

Sharing Outback discoveries

Each time will be given 2 weeks after their adventure to develop a 3-5 minute documentary highlighting their trip, which will then be shared online and voted on via the WorldNomads.com travel community.  The most popular documentary will win $AUD10,000 cash, and 2 Virgin Blue domestic flights, each to the value of $A500.

“With the help of Australia’s state tourism organizations and backpacking industry, we’ve put together an impressive line up of activities for each team to experience, from surfing on the coast to exploring the outback,” said Byrne. “The teams will choose where they go and share their adventures on the road, with 2 videos, 2 blog entries, and 10 photos posted online each week.”

Those interested should visit http://vantastic.worldnomads.com and upoload a 2 minute or less video of themselves showing off their genuine lust for adventure and filmmaking skills.

Applications close July 5th, 2009 for the first leg of the journey which starts in August in Cairns and ends in Brisbane in September.

Carbon offset organization, BeGreen, is pairing up with the N9NE Group, a Las Vegas-based nightlife and hospitality company, to implement two separate initiatives designed to make N9NE’s popular Las Vegas’ hot spots more environmentally-conscious.

The new initiatives allow guests of Rain Nightclub, ghostbar, Moon Nightclub and Playboy Club to purchase online ticket add-ons that neutralize the environmental impact associated with their visit to the venues. Guests who reserve tickets through the N9NE Group’s Web site can “green up” their purchase by adding $2.50 to the cost of any regular priced ticket. The BeGreen ticket offsets an estimated 332 pounds of CO2 and purchases 100 kWh of renewable energy made from sources like wind and biomass.

“Last year the N9NE Group paved the way by becoming one of the first of Vegas’ major entertainment companies to make ‘green’ a key focus for their venues,” said Gillan Taddune, chief environmental officer of Green Mountain Energy Company. “Showing that they’re truly dedicated to environmental sustainability, the N9NE Group has not only renewed their commitment by offsetting their carbon emissions again this year, but they’ve taken it a step further by allowing customers to get involved through the ‘green’ ticketing option.”

BeGreen, a division of Green Mountain Energy Company, provides education about the serious effects of harmful carbon dioxide (CO2) emissions and offers businesses and consumers simple and effective ways to reduce their carbon footprint through the purchase of renewable energy, forest sequestration and other project-based offsets – purchases that are also audited and verified by an independent accounting firm.

The N9NE Group is also purchasing renewable energy credits (RECs) to offset 100 percent of the total calculated carbon dioxide (CO2) emissions associated with their estimated electricity, natural gas, and refrigerant usage in 2009 for six of their Las Vegas venues including N9NE Steakhouse, Nove Italiano, Rain Nightclub, ghostbar, Moon Nightclub and Playboy Club at the Palms Casino Resort.

This amount of RECs has the same environmental impact as taking approximately 518 cars off the road or the sequestration of 349,000 trees each year. Their purchase will offset approximately 2,497 metric tons of CO2 emissions.

“The N9NE Group is proud to provide the best food and nightlife that Las Vegas has to offer,” says Co-owner and Director of Community Relations, Jenna Morton. “We just believe in doing it sustainably. This year, we’ve decided to make it easy for our guests to do the same thing with the simple option of the BeGreen ticket.”

Today, N9NE Group operates a total of ten venues nationwide: seven Las Vegas venues, including N9NE Steakhouse, Nove Italiano, Rain Nightclub, ghostbar, Moon Nightclub, Playboy Club and Palms Pool & Bungalows); two Chicago venues, including N9NE Steakhouse and ghostbar; and ghostbar in Dallas.

For additional information, visit www.n9negroup.com as well as www.begreennow.com.

Uliano has become quite a household name, after having shown such high-profile celebrity women like Oprah and Julia Roberts, as well as millions of other women, how to start living greener lives. Her newest book, Gorgeously Green Diet, hit bookshelves this past Earth Day.

Now a regular Huffington Post blogger as well, Sophie Uliano is an author, eco-expert, yoga instructor, and chef. Having spent the last ten years teaching women about yoga, meditation and the environment, She has been featured on iVillage live, The Discovery Health Channels Berman & Berman, as well as a host on shop America.

Sophie has also developed a skincare line called Gorgeously Green, made from organic plant extracts. All the products are handcrafted and formulated without the use of petrochemicals, parabens, solvent residues, sulphate detergents, GMO’s or any other toxic chemical – only healing, organic herbs and botanicals.

The Crossings’ Gorgeously Green Weekend includes two days of workshops, a yoga class, a hike through the Preserve and a wine reception with Uliano, plus three healthy, green meals, stylish accommodations and use of The Crossings’ facilities. Cost of the weekend starts at $295 per person for group dorm-style accommodations, while a variety of weekend packages are available.

For more information, check out www.thecrossingsaustin.com or www.gorgeouslygreen.com.

Embracing Nature and Nurture

The Crossings is an award-winning Texas Hill Country spa retreat. The Crossings bridges inspired treatments, transforming programs and green-minded facilities with the energizing essence of 200 acres resting atop the expansive Balcones Canyonlands Preserve in the Texas Hill Country in Austin.

Stylish and comfortable, guests at The Crossings experience nature without austere minimalism, nurture without opulent excess. The 70 tastefully appointed guest rooms are housed in eight separate lodges, each facing the rising sun and forested vistas. With its infinity-edge swimming pool and sunning deck overlooking Lake Travis in the distance, the Wellness Spa offers more than 150 massages, healing rituals, beauty treatments, classes and personalized holistic services, including the region’s only Watsu Aquatic Massage pool.

A variety of meeting spaces, anchored by the Live Oak Conference Center (accommodating up to 300 people), is flanked by indoor/outdoor seating at the Cypress Creek Dining Hall. Two miles of nature trails offer numerous meditative respites including a Sweat Lodge, Labyrinth and the Solidago Sanctuary. Recognized for its sustainability and ecological sensibilities, The Crossings received architectural awards from the Austin Business Journal and Associated Builders and Contractors.

The Crossings has applied for the rarified LEED (Leadership in Energy and Environmental Design) certification under the U.S. Green Building Council.

Produced by Sonoma County Winegrape Commission and Relish Culinary Adventures, this camp offers consumers hands-on experience harvesting grapes and blending wine, as well as exclusive access to influential grape growers, winemakers and chefs who help make Sonoma County wine country a world-class destination.

“There was an incredible line-up of first-rate venues and celebrity-level hosts and speakers,” said 2008 camper Steve Edison, of Thousand Oaks, Calif. “I really felt like an insider.”

The third annual Grape Camp will take place during the exciting harvest season, Sept. 21-23. Camp highlights include an outdoor vineyard reception dinner overlooking the Russian River Valley at Arista Winery; a tour and tasting at Gloria Ferrer Champagne Caves and lunch at St. Francis Winery in Sonoma Valley.

Campers will also enjoy a hands-on team pizza making contest at Relish Culinary Adventures in Healdsburg, as well an al fresco dinner feast overlooking the Alexander Valley at the home of Tom Klein, owner of Rodney Strong Vineyards. There will also be a Spanish harvest lunch at Marimar Estate in the Green Valley region prepared by winery owner Marimar Torres.

Finally, campers will blend their own wine at Stonestreet Winery, under the direction of master winemaker Graham Weerts.

Tuition is $1,750 per person for each couple ($150 single supplement) that includes two nights hotel stay at the luxurious Vintners Inn, and all meals, seminars, transportation and activities listed on the camp schedule.

There is an optional $125 per person grower/vintner graduation camp dinner at John Ash & Co., with noted winegrape grower Steve Sangicomo and celebrity winemaker Greg LaFollette of Tandem Winery, with an additional night at the Vintners Inn for $250.

For further information, the camp schedule and registration, visit www.SonomaGrapeCamp.com.

KOMPAN and Tiki Recreation have teamed up with The Wildlife Conservation Society’s Bronx Zoo to teach kids about sustainable play during Earth Month.

To help demonstrate KOMPAN’s sustainable approach to play for the expected 150,000 zoo visitors, Tiki Recreation installed a complete Eco-Friendly Playground using KOMPAN STORYMAKERS and EDGE products. Utilizing recycled, non-toxic and recyclable materials, KOMPAN playground equipment reflects how you can build exciting, relevant playground equipment that also makes a strong environmental statement.

Tom Grover, President of KOMPAN, Inc., stated, “At KOMPAN, we believe playground equipment should be as good for kids as the environment they play in. Supporting Tiki Recreation and the Wildlife Conservation Society’s efforts to celebrate Earth Month at the Bronx Zoo shows how we can grow sustainable kids through sustainable play.”

The Bronx Zoo will also host an 18 day Earth Expo during the month, showcasing companies and organizations that offer green products, services and information to help consumers adopt greener practices. The playground has been designed to further the Zoo’s educational message; after children have “met” the Zoo’s amazing animal ambassadors, they can bounce on a gorilla spring toy, slide down a giraffe slide, or take a break on a crocodile bench.

The Earth Month Events will feature the Run for the Wild, a 5K fun run whose participants include former NFL running back Tiki Barber who stated, “As a parent and a businessman, I’m proud to support the Wildlife Conservation Society’s efforts. My children love the Bronx Zoo, and having a Tiki Recreation playground here for Earth Month allows us to reach our target audience: engaged parents who want to provide meaningful, rewarding experiences for their children. Being able to participate in the Run for the Wild is an added bonus, and I’m looking forward to it.”

“We are thrilled that Tiki Barber has joined WCS as an active partner both at our Earth Month/Earth Expo activities and by lending his support to promote our first annual WCS Run for the Wild event,” said John Calvelli, WCS Executive Vice President for Public Affairs. “It is our hope that the WCS Run for the Wild will engage and inspire new audiences to learn about the Wildlife Conservation Society’s global efforts to conserve and protect wildlife and wild places.”

WCS Run for the Wild Schedule

• 7:00 AM Pre-Run Area Opens (Run Day Registration, plus t-shirt pick-up, pledge tent opens)
• 8:30 AM Run warm-up for all participants with YogaWorks
• 9:00 AM Run/Walk starts
• 10 AM – 12 PM Meet former football running back Tiki Barber
• 11 AM – 4 PM Post-Run Earth Month Activities. Activity options include: eco-crafts for kids, Wildlife Theater performances, storytelling, recycled animal art eco-sculptures, visits to the zoo’s Earth Expo, a display of Earth-friendly green products, services, and technology, and the Tiki Recreation’s Eco-friendly Playground. General admission to the zoo is included in registration.

About KOMPAN

KOMPAN, Inc. is a world leader in the design, manufacture and marketing of sustainable commercial playgrounds and multi-sport athletic equipment. KOMPAN specializes in designing unique, age-appropriate, and high quality recreational products that combine the highest environmental standards and exceptional play value. KOMPAN offers unique and challenging products for every stage of development. For more information about KOMPAN, our products and our environmental stance, please visit our website at www.kompan.com.

About Tiki Recreation

Tiki Recreation was founded by Tiki Barber, a former NFL player and fitness expert. Tiki Recreation is committed to improving communities and promoting fitness in children by providing opportunities for meaningful and rewarding play. Tiki Recreation uses positive, inspirational messages to encourage children to achieve their dreams and is committed to helping both children and their parents live healthier, more active lifestyles. For more information about Tiki Recreation, please visit www.tikirecreation.com.

The Wildlife Conservation Society
The Wildlife Conservation Society’s Bronx Zoo saves wildlife and wild places worldwide. They do so through science, global conservation, education and the management of the world’s largest system of urban wildlife parks, led by the flagship Bronx Zoo. Together these activities change attitudes towards nature and help people imagine wildlife and humans living in harmony. WCS is committed to this mission because it is essential to the integrity of life on Earth.

Here are some interesting facts to know about the Bronx Zoo:

• The Bronx Zoo is headquarters for the Wildlife Conservation Society (WCS,) which manages the largest system of urban wildlife parks in the world.
• WCS has a global reach with more than 500 conservation field projects in 65 nations.
• The Bronx Zoo is the largest urban zoo in the United States on 265 acres of wooded parkland.
• There are more than 600 different species of animals at the Bronx Zoo.
• The UN “Year of the Gorilla” is particularly important to WCS since the Bronx Zoo has one of the largest breeding populations of Western lowland gorillas in North America. WCS has also been a leader in gorilla conservation for five decades and studies all four species in nature
• WCS recycles everything at the Bronx Zoo from paper/cardboard, glass/plastics, cooking oil, and even animal poop!
• The Bronx Zoo produces its own power – it runs on cogeneration.
• The new Madagascar! exhibit is actually a 1903 landmark building that has been completely restored as a green building, from its roof design to the complex water/heating system in the basement.
• The zoo’s Eco-Restrooms at the Bronx River Parkway entrance are eco-friendly – they are composting toilets – and even the sink waste water helps to keep our grey water gardens fed.

Visit www.wcs.org to learn more about WCS’s global efforts.