Round One 2018-2019 Project Proposals

Project Summaries

Finalists

*Conscious Cafeteria

Team: Lori Saxena, Caroline Lerner, Caroline Gershmanm, Alexandra Fitzgerald, Reilly Carter, Anna Hallac
School: Horace Greeley High School
Advisor: MaryRose Joseph

This team will address the problem that livestock agriculture produces around a half of all man-made emissions by encouraging consciously raised and locally sourced food through an awareness campaign and by building a hydroponic gardening system to grow lettuce for their school cafeteria.

*H20MG

Team: Amy Zapata
School: Yonkers Middle High School
Advisor: Jacob Schofield, YPIE

This team will raise awareness about lead levels in the water in the Yonkers Middle High School and finding a solution to provide safe, clean drinking water without resorting to plastic water bottles. By meeting with administrators, using social media, and contacting the media, this team will push for solutions such as the installation of new water fountains that filter lead with water bottle refilling features. When the machine is installed, the team will not only bring awareness to the lead problem, but will also have created a plastic-free solution for people refill water bottles.

*Change the World One Meal At a Time

Team: Peter Nicholas and RCDS Environmental Club
School: Rye Country Day School
Advisor: Kerry Linderoth

To address the problem of factory farming and the pollution and waste of resources it produces, this team will work to raise awareness through social media, a poster campaign and a school-wide ‚Äúeat vegan‚ÄĚ competition to get participants to decrease the amount of meat they eat.

photo by Sherry Wolf

*Reusable Water Bottle Campaign and Education

Team: Ella Weinstein, Naomi Listokin, Ryan Marder, and Andrew Leibowitz
School: The Harvey School
Advisor: Alexandra Matthews

This environmental club aims to decrease the amount of plastic waste on campus by increasing awarenss about plastic bottles with a ‚ÄúHarvey Green Education Program,‚ÄĚ holding a contest, giving presentations, selling reusable water bottles. They have already started the process with their school administration for approval to purchase and to have the school install a water bottle refilling machine to change the plastic bottle culutre and increase reusable water bottle use in their school.

*Straw Free

Team: Marjory Lopez, Alva Crisostomo, Mireyli Morales, Karen Carchipulla, Melany Hernandez, Melany Giron, Josh Ortiz, Rudy Perez, Daniel Rojas
School: Fox Lane High School
Advisor: Anita Rivera

It’s estimated that 500 million straws are used in the United States every day and this plastic pollution endangeres our wildlife and human beings as well. This team will address the number of plastic straws that are used at Fox Lane High School and reduce that number of straws used and disposed of with signs, tabling and social media, shocking statistics, a pledge, and incentives.

*Worm Warriors

Team: Sophia Trejo, Nataly Naranjo, Lesli Rodriguez, Daisy Quijada, Eric Sagastume, Heber Perez, Renzo Romero, Amy Guerra, Ariana-Jade Ford, Vanessa Lopez
School: Fox Lane High School
Advisor: Anita Rivera

This team will encourage the community at Mount Kisco Elementary School to become more aware of the importance of composting and will also produce compost for the school garden. This team creates worm composting bins and delivers them to classrooms at MKES. They talk about composting with the classes and teach the teachers and the students how to care for the worms who make compost. They have created a “how to” sheet in English and Spanish for the teachers and students and want to continue this initiative to teach families about vermicomposting. Their project will decrease food waste at MKES and turn it into a useful product that can help grow food.

*Zero Waste Lunch

Team: Anna McDonald
School: Mamaroneck High School
Advisor: Katy Andersen, Chatsworth Elementary Principal

This team will address the problem of food waste and packaging waste by encouraging Chatsworth Elementary students to pack environmetnally friendly lunches and reduce leftover food waste. The team has already established a relationship with the elementary school and permission to work with students. The team will create a video, do classroom presentations and work with student leaders and the PTA to promote the initaitive and will ultimately see less waste from school lunch.

photo by Sherry Wolf

Additional Round One Proposals

Cleaning Up Yonkers

Team: Citlalli Rojas, Evelyn Rios, Marla Wilson, Gabrielle Feliciano
School: Yonkers Public Schools
Advisor: Jake Schofield

This project addresses the growing environmental problem of plastic bags. This team will implement an education campaign in schools and throughout the communtiy to gain support for legislation to put a fee or ban on plastic bags in the City of Yonkers. They plan to continue to get signatures on a petition they initiatied this summer, create a website as a resource, and paint a wall mural.

Digital Food Bank

Team: Chris Picerni Mark Stevens Rashad Panton
School: John Jay High School
Advisor: Steven Zoeller

This team will create an app to assist people in donating and receiving food from area food banks.

JUSTWATER.

Team: Linda Zhang, Maggie Li
School: Horace Greeley High School
Advisor: Joseph Montuori

This team plans to reduce student purchases of plastic water bottles by encouraging an eco-friendly alternative ‚Äď Just Water cartons of water – to reduce plastic pollution and carbon emissions. They plan to do this through an education and outreach campaign and by offering incentives.

Nature Guardians

Team: Rishabh Vuthamaraju, Evan Kistner, Michael Kistner, JonathanFrantz
School: John Jay High School
Advisor: Steven Zoeller

This team plans to make a gaming app that will teach people about the effects of their actions on the environment and suggest behavior changes for a greener planet.

Ossining Beach Project

Team: Andrea Doble, Brendan Gotay, Brandon Jones
School: Ossining High School
Advisor: Arthur Carlucci

This team wants to gain public support for opening of Ossining Beach for swimming in the Hudson River. They plan to bring awareness to this initiative through signs, presentations, a swim pledge, and addressing issues of concern such as littering.

Paul Runs

Team: Bryce BT, Bryce W, Michael M, Lucas G, & Shane D.
School: John Jay High School
Advisor: Steven Zoeller

This team proposes to create an app to inspire people to go outside and enjoy nature and become more aware of carbon emissions.

Reducing Emissions Through Carpooling

Team: Zach Eichenberg
School: Horace Greeley High School
Advisor: MaryRose Joseph

This team will work to reduce carbon emissions due to transportation to and from Greeley. By surveying the student body they will develop incentives and strategies to encourage walking and carpooling where possible. They anticipate using an app called GoKid to help coordinate carpooling among students.

Smart Batteries

Team: Mark, Oscar, Lucas, John, Tejas and Max
School: John Jay High School
Advisor: Zoeller

This team proposes to encourage people to adopt renewable energy, like solar panels, in their homes.

Soil Savers

Team: Tom Ye, Keegan Li
School: Horace Greeley High School
Advisor: MaryRose Joseph

This team wants to address unhealthy lawn ecosystems in Chappaqua. They propose to increase the use of eco-friendly lawn care, including mulching and composting by installing and maintaining landscape compost bins for the community to add to or take from, promoting the free mulch already available to residents, and conducting soil tests to prove mulching is good for landscapes.

Solar Powered Battery Charger

Team: Jackson Andrew, Chris Walsh
School: John Jay High School
Advisor: Steven Zoeller

This team plans to invent a product that recharges batteries using solar power and to ultimately give a presentation about their invention to promote this kind of renewable energy for both the environment and the economy.

Solar Cell Station

Team: Sydney Aronson, Sarah Antunes, Jordan Sandell
School: John Jay High School
Advisor: Steven Zoeller

This team proposes to create solar charging stations for cell phones to install in the cafeteria at JJHS. This will demonstrate renewable energy right in the school while saving fossil fuel energy.

Straight Outta Compost

Team: Eleanor Lynch, Riley Card, Mia Scott, Gregory Caesar, Luca Sonne
School: Horace Greeley High School
Advisor: MaryRose Joseph

Using print posters and outreach and holding and event called Greeley Composting Week, this team will sell compost kits and inspire New Castle and Greeley students to start composting to decrease food waste and promote green habits like gardening.

Greenlight Award Finalists Announced

The Bedford 2020 Greenlight Award Round One Expo was an inspiring event on Saturday! With 19 teams from 8 high schools showcasing their green behavior-change ideas, the teams demonstrated just the kind of innovation, passion, and leadership that we need in our world for a sustainable future!

Bedford 2020 will fund the 7 highest-scoring projects and help connect them with expert support as they carry out their plans.

The finalists will present their results on April 8th at the final event in the Hayloft at Stone Barns Center for Food and Agriculture in Pocantico Hills. The best-executed projects will win the Greenlight Award and cash prizes.

Thank you to the students, faculty, judges, volunteers, Bedford Central School District and Curtis Instruments for your participation and support!  Thank you to our photographer, Sherry  Wolf for most of the photos that follow.

Congratulations 2018-2019 Finalists

Conscious Cafeteria, Horace Greeley High School

H20MG, Yonkers Middle High School

Change the World one Meal at a Time, Rye Country Day School

Reusable Water Bottle Campaign and Education, The Harvey School

Straw Free, Fox Lane High School

Worm Warriors, Fox Lane High School

Zero Waste Lunch, Mamaroneck High School

Click here to read summaries of all the projects
and to see photos from Round One.

Kathryn Perry, Sara Goddard, Kevin Brenner

THANK YOU!

Thank you students for your hard work and participation.

Thank you Judges!

  • Kevin Brenner, President of Healthy Home Energy and Consulting
  • Sara Goddard, Rye City Council Member and Founder of Friends of Rye Sustainability
  • Anne Jaffe-Holmes, Director of Programs at Federated Conservationists of Westchester County
  • Laura Kaplan, President of Rustics Garden Club

    Vinoj Siva, Veronique Pittman, and Anne Jaffe-Holmes

  • Peter McCartt, Westchester County Director of Energy Conservation and Sustainability
  • Chris Perry, Rippowam Cisqua teacher and 9th grade Dean
  • Kathryn Perry, Rippowam Cisqua teacher
  • Veronique Pittman, Green Schools Alliance and Bedford 2020 Advisory Board
  • Vinoj Siva, Manufacturing Engineer at Curtis Instruments

Click here to see the scoring criteria the judges used to score the projects at Round One.

Thank you to BCSD for hosting the Round One Event.

Thank you to our sponsor Curtis Instruments!

Chris Perry, Laura Kaplan, Midge Iorio, and Peter McCartt

Mark your calendar for the Final event on April 8th at Stone Barns!

 

High School Leaders Compete for Funding and Support From Bedford 2020

FOR IMMEDIATE RELEASE

High school students representing eight Westchester schools will be competing on Saturday, December 15th, in the fourth annual Round One of the Greenlight Award.

The Greenlight Award is a contest that challenges high school students to lead a project to get people to change their behavior in a way that benefits the environment. Students pitch to a local environmental group, Bedford 2020, which selects the best ideas to fund and support. The most impactful team wins a cash prize at a final event in April.

During Round One, students come up with a behavior-change solution to an environmental problem in their community. In the past green ideas have included: an education campaign to discourage car idling, an incentive program for recycling, and a system to facilitate rainwater harvesting.

Round One contestants meet with community stakeholders, professionals and sustainability experts to assess the feasibility of their idea; write a proposal that includes a budget and project timeline; and teams pitch their idea and field questions from judges who are community leaders.

‚ÄúThe Greenlight Award program engages student participants in ways that encourage them to be innovators, project managers, and community leaders,‚ÄĚ says Stuart Marwell, CEO of Curtis Instruments, corporate sponsor of this year‚Äôs Greenlight Award program. ‚ÄúWe are looking forward to hearing their ideas and supporting these future environmental leaders.‚ÄĚ

Up to seven teams advance to the Finals after Round One, and each team receives up to $1,000 in seed funding to carry out their project. The finalists continue to gain real world experience as they a lead a community-based initiative, problem-solve and measure their impact.

‚ÄúIncreasingly in the business¬†and nonprofit world,¬†‚Äėmetrics‚Äô¬†are required to¬†prove¬†success,¬†‚Äúaccording to¬†Olivia Farr, chair of the Greenlight Award Steering Committee,¬†‚ÄúAt the final event in April, students will show data to prove¬†they changed¬†at least 20 people‚Äôs behavior at least 20 times¬†as they compete for the Greenlight Award¬†and a $500 prize.‚ÄĚ

On Saturday, nineteen teams will showcase their proposals at the Round One Expo at Fox Lane Middle School in Bedford from 9:00am until 11:00am. The event is free and open to the public to come visit the displays and ask the contestants questions about their big green ideas from 9am to 11am. Finalists and their funding grants will be announced the week of December 17.

—–

Bedford 2020 is a non-profit organization leading a grassroots effort in the Town of Bedford, NY to reduce greenhouse gas emissions 20% by 2020 and to create a sustainable community that conserves natural resources. The Greenlight Award is a project of Bedford 2020 that engages students countywide in environmental innovation and leadership. More information is available at www.Bedford2020.org.

###

Use Alternatives to Plastic

Plastic is now everywhere on our planet and could be harming our health and certainly our environment. Please consider refusing disposable plastic and finding ways to buy less, and use less plastic. Below are suggestions for how to remember your reusable bags and some ideas about alternatives to disposable water bottles, mugs, and food storage bags.

But please use alternatives responsibly. As you consider alternatives to plastic, remember that these products also have a carbon footprint, and if you don’t use them, break them or lose them, you may end up creating more waste than if you just used disposable products in the first place.

Click here for a review of travel mugs by Wirecutter

Click here for reviews of eco-friendly water bottles by Wellness Mama

Click here for eco-friendly food storage bag solutions from The Strategist

Upcycle Food Scraps

Food scraps and other organic materials can be made into compost and used to nourish the soil, regenerate land, and grow more nutritious food rather than going out with the trash to end up in a landfill or incinerator where they can’t do their magic! Below are some current options for joining the community of composters in our area!

JOIN COMMUNITY COMPOST

Town of Bedford Residents, join Community Compost and bring your organic kitchen waste to the Town Recycling Center on Railroad Ave. Kits available at B2020 office.

COMPOST AT HOME

Have a place in your yard you want to start a compost pile? Click here to Get the Dirt on Composting at Home.

Click here for a fun video about backyard composting.

COMPOST PICK UP SERVICE

Click here to find out about paying to have someone pick up food scraps at your home. Maybe one day we can get this service from our residential haulers in Bedford!

Climate Change Presentation Nov. 5, 2018

Click here for the Press Release about the event.

Please RSVP RusticusGCBedford@gmail.com by 10/30

Cabbage Hill Farm

As Mark Bittman explained at the Bedford 2020 Food Forum, if you want to do something about climate change, “eat less meat, and eat better meat.” ¬†What Bittman meant by better meat – organic, local, sustainably and humanely raised, hormone and antibiotic free – is exactly what the Cabbage Hill Farm¬†Foundation’s mission is all about.

Cabbage Hill Farm Foundation, a nonprofit located on a hillside near Mount Kisco, is a well-known NOFA-pledged organic farm committed to sustainable agriculture, raising rare historic and heritage livestock, and aquaponics.

The farm land is forever preserved by a conservation easement donated to Westchester Land Trust by Nancy and Jerry Kohlberg. The conservation easement enables agriculture to continue on 70 acres, protects environmental features on the land, and ensures the property will not be further subdivided.

Buy local, seek out sustainable, check out Cabbage Hill products! Sustainable, local agriculture results in a smaller carbon footprint, less pollution, supports sustainable food systems, and also produces delicious food.

Where to Find Products

John Jay Homestead Farm Market

Farm Market

You will find Cabbage Hill Farm organic and sustainably raised produce and meats, including beef, pork,lamb, poultry and fish, every Saturday through October at the John Jay Homestead Farm Market from 10am-2pm.

Local Purveyors

Click here for the restaurants, markets and institutions, including at Truck, 273 kitchen, and Mount Kisco Seafood, where you will also find Cabbage Hill Farm products. On the same page you will find a bonus list of 10 reasons to buy local food.

Cabbage Hill Meat Box Subscription (no-commmitment)

Cabbage Hill Farm will continue to sell their meats and fish through their weekly winter no-commitment meat box. Just sign up to get their email at the beginning of each week describing what will be included in that week’s box. If you would like to purchase the box, all you have to do is respond via email and pickup on Saturday between 10am-12pm. The box contains an assortment of Cabbage Hill Farm beef, pork, lamb, and occasionally smoked trout. The price usually ranges from $75-$90 and they also have an assortment of produce available at pickup. To sign up for the meat box or for more information about the meat box, contact Cabbage Hill Farm here.

Plant Garlic in the Fall

Just like tulips and daffodils, garlic bulbs need a cold cycle to grow well.  Get your garlic cloves in the ground 3-6 weeks before the ground freezes and you will be harvesting garlic next June!

Here are some tips we learned from Hudson Valley Seed:

Plant your garlic in early to mid-October.

Plant in location with:

  • full sun in spring and early summer
  • rich and fertile, well-drained, soil
  • free from weeds

Break apart heads of garlic into cloves.

Plant cloves root side down (pointy side up), 2″ deep, at least 6″ apart, in rows 12″ apart.

Water and cover with mulch.

Mark your rows.

In the spring you will see your garlic begin to come up as soon as the soil warms. Rake back the mulch to encourage the soil to warm faster.  Weed and water well, add compost, and cut off the garlic scapes since they will draw energy from the bulb (and taste good, too).

Harvest garlic when about 1/3 of the leaves are dry and brown – sometime in June!

Roasted Pumpkin and Garlic Lasagna

Roasted pumpkin, garlic, sage, cardamom, nutmeg, dried cranberries and apricots… its like eating fall! ¬†We found this recipe from our friends at Meatless Monday who got it from¬†Apron Strings.

Serves 12

  • 1 package lasagna noodles
  • 1 2 pound sugar pumpkin
  • 2 tablespoons olive oil, divided
  • 6 cloves garlic, peeled
  • 15 ounces part skin ricotta cheese
  • 1 15 ounce can pumpkin puree*
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 10 green onions, thinly sliced
  • 1 cup dried, sweetened cranberries
  • 1/2 cup dried apricots, diced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 8 ounces lowfat mozzarella cheese, divided
  • 4 ounces parmesan cheese, grated

*canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted.

Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente.

Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly.

Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork.

When the pumpkin has cooled, remove its skin and cut into smaller cubes.

Line a 13 x 11 inch baking dish with a layer of lasagna noodles. Top 1/4 of the ricotta garlic mixture and another layer of noodles.

Top the 2nd layer of noodles with about 1/4 of the ricotta garlic mixture, then 1/3 of the cranberries, 1/3 of the diced apricot and 1/3 of the roasted pumpkin cubes. Season with 1/3 of the oregano and sage. Finish the layer with 1/3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses.

Bake for 30-45 minutes, or until the lasagna’s edges are browned and bubbling.

Want more recipes like this? Subscribe to the Meatless Monday newsletter and visit our Meatless Mondays with Bedford 2020 Archive page!

Plastic Bag Recycling

Now that plastic bags are no longer accepted in Single Stream Recycling, what should we do with them?

The Materials Recovery Facility that takes our residential recycling can no longer efficiently and cleanly separate thin/film plastic items from the other materials and sell them in the recycling market, however most grocery stores and the Town Recycling Center still collect them for recycling. As long as they are clean and separated out from the rest of the trash, they can still be recycled.

The  Containers at the bigger grocery stores and at the Recycling Center accept all types of  polyethylene PE HDPE plastic. 

These plastics often have a recycle symbol number 4 on the bottom. 

Without a visible number, you can use the following as a guideline:

ACCEPTED

  • Bread bags
  • Cereal box liners
  • Consumer product wrapping (the stuff they put around suitcases at the airport)
  • Dry cleaning bags
  • Furniture wrapping (same as consumer product wrapping)
  • Newspaper bags
  • Plastic food storage bags (clean and dry, of course)
  • Plastic retail bags
  • Produce bags
  • Toilet paper, paper towel, and napkin wraps
  • Bubble wrap
  • Ziplock bags

NOT ACCEPTED

  • Cling or food wrap
  • Frozen food bags
  • Prewashed salad bags
  • Pre-packaged food bags
  • Soiled plastic bags
  • Corn plastic or bio-based plastic bags
  • Metallic coated plastic
  • Disposable tablecloth

Thank you for recycling! For more on Single Stream Recycling click here or check the Recyclopedia for information about other hard to recycle items.