The Corn Palace in Mitchell is homage to South Dakota’s rich agricultural history. With the U.S. Department of Agriculture projecting SD to produce a staggering 676.2 million bushels of corn this year and predicting U.S. farmers to break the record for corn produced per acre of land, South Dakota has a lot to celebrate.
Corn is being used in a variety of new and exciting ways, from traditional feed to the growing use of Ethanol in a post-petroleum world and more recently into renewable and biodegradable plastics. Polylactic Acid, or PLA, is a corn derivative that when blended with other materials produces carpet, clothing, film wrap, rope as well as a trend that is sweeping the West Coast and other major metropolitan areas.
Taco Del Mar is a national fast food franchise implementing environmentally friendly practices such as replacing their garbage bags, utensils, straws and to-go containers with biodegradable PLA-based products. Chipotle Mexican Grill uses corn-based gift cards. Kimpton and Westin hotels across the country use corn, sugar and potato-based to-go cups and containers, eliminating non-biodegradable Styrofoam waste.
According to USA Today, even media mogul Ted Turner is in on it, unveiling Ted’s Montana Grill, a chain of restaurants using eco-friendly bags, straws, boxes and fluorescent light bulbs. Turner has also made himself a part of the green restaurant movement, speaking out about ways restaurants can reduce their massive carbon footprints.
Unfortunately, not many restaurants in Sioux Falls have caught on just yet.
Chris Lama, General Manager at Sioux Falls’ Granite City Food & Brewery, would like to use more eco-friendly products instead of the standard Styrofoam to-go boxes, but is bound by corporate policies and procedures—as are many restaurants in the area.
“I know that is something we have considered for our restaurant in the past, but in order to do so, it would have to be implemented in all of Granite City’s 26 restaurants,” said Lama.
Minerva’s in Sioux Falls still uses Styrofoam, according to Executive Chef Chad Howard.
“One of our other restaurants, Grille 26, has gone a lot greener,” he said.
Grille 26 has put thought into using corn-based or other biodegradable take-out boxes and utensils in the future but in the meantime is making other efforts to reduce the restaurant’s carbon footprint.
Farzad Farrokhi, Executive Chef at Grille 26, said Grille 26 uses Energy Star rated appliances and energy efficient back-of-house lighting. Energy Star Certified appliances are rated by the Environmental Protection Agency (EPA) and while they may have a higher initial cost, they are more energy efficient than comparable products and cost restaurants and consumers less money in the end. Grille 26 also uses an all-green chemical product line that is less harmful on the environment and comes in recyclable containers.
The average American meal travels about 1,500 miles to get from farm to fork, according to the Green Restaurant Association (GRA). By purchasing foods that are grown locally and are in season, consumers and restaurants alike can significantly reduce the amount of gas used to transport meat and produce. The Co-op Natural Foods is a small locally owned grocery store that buys and sells environmentally friendly products from local retailers such as Wilde Prairie Winery, Svec Farm and Cook family eggs.
According to GRA, the average U.S. restaurant produces 50,000 pounds of garbage annually; much of this waste is completely avoidable with proper recycling and composting efforts. In 2005, the U.S. generated 245.7 million tons of waste. That’s 4.54 pounds of waste per person, per day. These unsustainable patterns cause over-crowded landfills, land, water and ground pollution and long-term economic impacts from unsustainable resource use.
Proper recycling is the obvious solution to this problem, but not many restaurants properly separate and recycle or compost their waste. Not only does recycling reduce waste in landfills and air-polluting incinerators, it provides materials for post-consumer recycled products. Proper waste-management can save energy, natural resources and money. According to the GRA, in 2001-2002 a medium-sized Certified Green Restaurant in San Diego saved $2,220 per year by implementing a recycling program. Many restaurants already purchase materials in bulk to reduce wasted packaging.
Biodegradable PLA plastics make restaurants even more efficient and environmentally conscious because they do not have to be recycled separately; they decompose naturally. Purchasing these corn-based products is not only environmentally friendly; it supports local corn-growers, giving back to the environment and local economy in more ways than one.
You can reduce your carbon footprint and lasting ecological impact on the Earth by taking some of these small steps:
1. Turn off lights when you leave a room. Also, consider unplugging cell phone chargers and other electronic devices or appliances when you are not using them, some waste energy even when not in use.
2. Save water by turning off the faucet while brushing your teeth.
3. You should also consider washing your dishes or laundry on lower cycles. Washing your laundry in cold water reduces the amount of energy to heat all of that wasted water, and preserves the color of your clothes.
4. Ride a bike. Also, try utilizing public transportation, car-pooling, telecommuting or even walking.
5. Buy groceries that are locally grown and in season. Buying locally cuts down on fuel used to transport food and supports local growers.
6. Use less plastic by drinking filtered tap water instead of expensive bottled water.
7. Energy-proof your home by hanging plastic film over your windows during cold winter months.
8. Save energy and money by switching to energy efficient light bulbs, which usually last longer.
9. Buy items in bulk when you can and look for items with minimal packaging. You will save money and waste less.
10. Recycle. It’s almost as simple as putting out the trash, but more environmentally friendly.
