Friday, April 22, 2011 

e-Waste Recycling at Whole Foods Santa Barbara

Whole Foods Market

Free E-Waste Recycling to benefit Autism Society of Santa Barbara
 Drop off your broken and outdated computers, TVs, monitors, laptops, cell phones and other electronic gadgets.
Support Autism Awareness and Earth Month!
Saturday, April 23rd 9:00AM - 3:00PM
Whole Foods Market, 3761 State Street

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Tuesday, April 13, 2010 

Pop the Corks for recycling at Whole Foods

for Cork ReHarvesting....

Cork is a renewable, recyclable material that doesn’t belong in our landfills. What to do? Bring your corks to our stores, drop them in the handy Cork ReHarvest boxes and feel good again!

....Whole Foods Market partners with Cork ReHarvest to make it easy for wine enthusiasts to properly dispose of cork at all of our 292 stores in the United States, Canada and the United Kingdom. Since 2008, the nonprofit and Rainforest Alliance-endorsed Cork ReHarvest has led the cork recycling movement in North America, helping to collect and recycle some of the 13 billion natural corks that are produced each year. Cork recycling helps to reduce demand placed on cork plantations while maintaining the delicate ecosystem of the Mediterranean forests and helps thousands of producers maintain a sustainable income to support their families. - WholeFoods blog


I'll toast to that!

And, speaking of a corker of a tale, did you know that some baseballs have a cork center?

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Thursday, September 17, 2009 

Restaurants are finding innovate ways

to go "green" and recycle.
Plastic, glass bottles, corks, used oil: Restaurants increasingly are finding ways to repurpose these in everything from countertops to hand soap. A look at some inspiration:

Dali Wine Bar & Cellar, Dallas: Corks are donated to school art programs or sent to a cork-recycling company. Used corks also are embedded into the bar’s resin counter.

Pizzeria Mozza and Osteria Mozza, Los Angeles: When the two concepts’ used vegetable oil is converted into biodiesel, the remaining glycerin, a byproduct of the conversion process, is made into hand soap that’s used in the restaurants.

...Johnson & Wales University, Charlotte, N.C.: A few years ago, Chef-instructor Paul Malcolm started collecting vegetable scraps in a bucket for use in his home compost pile. Students and faculty members now compost 60 tons of food waste per year at the school. - Restaurants and Institutions

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