Trees on the Front Lines of Our Changing Climate

by David Gilley Trees are some of the most important canaries in the climate coal mine. Jim Robbins makes a powerful case for “Why Trees Matter” in an April column published by the New York Times.

“Trees are on the front lines of our changing climate. And when the oldest trees in the world suddenly start dying, it’s time to pay attention.”

All too often people equate climate change simply with higher air temperatures from greenhouse gas pollution. Unfortunately, climate change will reshape our environment by changing water availability, soil productivity, and viability of many species on top of messing with the planet’s thermostat.

Robbins makes the case that higher temperatures and drier soil conditions associated with climate change are stacking the deck against many species of trees. These changes are further compounded by poor forest management practices that clear-cut old growth for development or industrial tree farms. As a result, we are losing the many things that trees do to enhance our natural environment. Among those benefits, Robbins mentions temperature regulation, insect and animal habitat, air quality, water quality, wood products, and aesthetics. Trees even seem to help us humans to heal.

“In Japan, researchers have long studied what they call “forest bathing.” A walk in the woods, they say, reduces the level of stress chemicals in the body and increases natural killer cells in the immune system, which fight tumors and viruses. Studies in inner cities show that anxiety, depression and even crime are lower in a landscaped environment.”

Here are three things you can do to help – (1) read Jim Robbin’s column in the New York Times, (2) follow his advice to plant more trees [see below], and (3) demand better management of our forest resources.

Related GCC articles:

http://www.greencommunityconnections.org/baby-oaks-looking-for-a-home

http://www.greencommunityconnections.org/climate-change-may-threaten-survival-of-some-op-rf-trees-within-50-years

 

Marion Street Cheese Market Earns 3-Star Green Rating

Excerpt from the Earth Day Edition of the Marion Street Cheese Market "Cheese Mail - WineMail - Beer Mail" Newsletter, April 21, 2011.
"Marion Street Cheese Market is very excited to be able to officially announce that we are now a 3-Star Certified Green Restaurant by the Green Restaurant Association. We are the first restaurant in Oak Park to be certified as a Green Restaurant and one of only three restaurants in Chicagoland to earn 3 stars.  The only others are Uncommon Ground and Frontera Grill.   We are in very good company.
Since we opened our doors in 2004, Marion Street Cheese Market has been strongly focused on sustainability and local food issues.  We have always been an American artisan-centric cheese shop that has had a mission of supporting small, local  independent cheesemakers, family farmers and food artisans.
When Mary Jo Schuler and I opened the expanded MSCM with a bistro and wine bar in July 2008, we had a primary mission of being a green and sustainably run business  throughout our operation.  That is not always an easy thing in the restaurant world.  But we were committed to it and have relentlessly worked toward that goal ever since.  From the original design of the our new location to the choice of purveyours that we use to purchase food, our focus has always been on local, sustainable and seasonal.

So it feels really great to be able to say that while we have been "green" from the very beginning, we can now actually say that we have been independently audited and accredited as officially "Green" by the Green Restaurant Association.   To learn more about the GRA and to see which other Chicago restaurants have been accredited as "Green", please visit their website at: www.dinegreen.com"

According to the Dine Green web site Certified Green Restaurants® must fulfill the following criteria in order to be certified as a green restaurant:

  • Accumulate a total of 100 Points (175 points for 3 stars)
  • Meet Minimum Points in each Category
  • Have a full-scale recycling program
  • Be Free of Polystyrene Foam (aka Styrofoam)
  • Yearly Education

Restaurants are evaluated in each of the following categories:

  • Water Efficiency
  • Waste Reduction & Recycling
  • Sustainable Food
  • Energy
  • Disposables
  • Chemical & Pollution Reduction

Points are earned in each category by meeting very specific criteria, for example, in the water efficiency category 3 points are awarded for having an Energy Star - rated dishwasher.  Restaurants are also expected to improve annually in order to retain their star ratings.

Congratulations to Marion Street Cheese Market!