Volunteer Opportunity

Bedford 2020 will hold a fundraising event this spring and we need help with set up and break down. High school students welcome and volunteer service hours apply.

Painting & Assembling

For two weekends in May – May 4-5 and May 11-12, Bedford 2020 needs help painting and assembling displays that will showcase the environmental work Bedford 2020 has done over the past 9 years and highlight our network of partners.

We are looking for volunteers with experience in art, painting or construction. Dress for painting and to be outdoors. Location will be in Bedford/Katonah area and confirmed the week prior.

Transportation and Set up

For three days prior to the event, May 15, 16, and 17, all of the items created as displays will be transported to the event site and set up. Times may be flexible depending on volunteer availability.

Dress to get dirty and be outdoors. Location will be in Bedford/Katonah area and confirmed the week prior.

Break Down

Sturdy volunteers needed again to haul stuff away from the event site on Sunday morning.

Please indicate your interest in volunteering for the above opportunities on the form below. Thank you.

Volunteer Form
When would you like to volunteer? *

A Year of Meatless Monday Recipes Feature Local, Seasonal Food

One year ago Bedford 2020 was in the midst of a Meatless Monday campaign to raise awareness about the connection between food and climate change. Even though that campaign has ended, we are happy to hear that many people continue to participate, and we are still hearing about its influence.

Bedford 2020 encouraged people to reduce their weekly meat consumption over a 12-week period because plant-based eating has a lower carbon footprint than eating meat. After the campaign, we reported the results back to the community – participating households, by skipping meat one day a week, saved the carbon equivalent of driving 56,113 less car miles! With these results, many people learned that eating less meat could be an important tool to combat climate change.

During the campaign, restaurant and business partners put up posters, promoted Meatless Monday on their social media platforms, and created additional vegetarian menu items. Similarly, Pound Ridge Organics signed on as a partner, and has continued their Meatless Monday efforts well beyond the 12-week campaign.

60 Meatless Monday Local Food Recipes

From the time of its inception in 2009, Pound Ridge Organics, a certified humane farm, organic food co-op and market, has encouraged members to go meatless one day a week. Pound Ridge Organics owner, farmer and chef Donna Simons signed her farm on as a Meatless Monday partner at the Bedford 2020 Climate Action Summit in 2018. Donna agreed not only to continue to encourage her readers to go meatless at least one day a week, but also committed to distributing weekly seasonally-inspired meatless recipes featuring locally sourced ingredients that she would make available in her market. 

Over sixty recipes later, Pound Ridge Organics’ robust readership is not only reducing their meat consumption (at least) one day a week, but also thinking seasonally and locally. Donna says “I feel an even greater connection with my Co-Op members and subscribers by helping them to break out of their comfort zone, try new and unfamiliar ingredients, and feel at ease and empowered in their own kitchens.” She says “preparing food should be as enjoyable as eating it” and she tries to impart that spirit in her weekly recipes.

Some recipes from her Donna’s winter collection include: Roasted Portobello Mushrooms Stuffed With Crispy Goat Cheese, Smoked Trout With Green Apple Horseradish Cream, Potato Apple Soup, and Lithuanian Borscht Soup.

Buying Local Food in Winter

While Meatless Mondays is just one way to reduce one’s carbon “foodprint” – it is a good first step to understanding the complexities of the food-climate connection.

© Donna Simons – Pound Ridge Organics

The next step, also promoted by Donna’s recipes, is to eat local food as much as possible. From avoiding the deleterious effects of industrial-sized livestock operations (CAFOs) to cutting down on “food miles” our food travels from farm to plate, eating local can reduce your carbon footprint.

Go Local for Fruits, Vegetables and Grains

Donna encourages, “local seasonal ingredients are tastier than those that sit on a semi-truck traveling 3,000 miles (organic or not).” Local food produced on sustainable small farms has a smaller carbon footprint, it is more nutritious, and your purchases support our local food system and economy.

This time of year in addition to local meat, eggs and cheese, you may find at your local farm market:

  • Squash, potatoes, various root vegetables, and apples from the fall harvest
  • Greenhouse grown salad greens, spinach, pea shoots, mushrooms
  • Seafood and shellfish
  • Breads and baked goods
  • Honey, preserves, salsas and sauces, and local cider and wine

Go Local for “Better Meat – Less Often”

© Donna Simons – Pound Ridge Organics

Eating local and sustainably raised meat goes a long way to reducing your carbon footprint as well.  When you do choose to eat animals and animal products, buy local, grass-fed meat, local eggs and cheese, and sustainably and ethically raised poultry – and buy only what you will consume.

Donna Simons is also the leader of Slow Food Metro North, a chapter of the international Slow Food Movement. She proffers, “100% pastured meat from small, organic, local, high welfare farms will be more expensive than mass produced feed-lot meat, so I always recommend buying better meat and consuming it less often as a way to be kinder to our wallets, bodies and the environment.”

Try your local farm market, farm stand, or check out Pound Ridge Organics!

Learn For Yourself

Pound Ridge Organics Teaching Kitchen will begin offering classes in just a few weeks. April’s theme is ‘Starting From The Ground Up’ and will focus on the relationship between food and the earth as well as facilitating foundation kitchen skills for the beginner as well as experienced cooks. April’s sessions will include: Making Your Own Indoor Worm Composters; Knife Care & Skills; Basics Of Broths & Stocks; Feed Lot VS Pastured Meats; How To Make Home-Made Beverages And Cocktail Mixers and a Special Earth Day Tribute with a very special guest.

The schedule will be posted on  the website: Pound Ridge Organics, where you can also subscribe to the Pound Ridge Organics newsletter. You can learn more by following Pound Ridge Organics on Instagram and Facebook

Grow Your Own

Read about how one beginner gardener has ventured to grow food indoors this winter.


By Donna Simons

Easy ‱ Vegetarian (Vegan option in Chef notes)

Course: Lunch or Dinner Soup Course

Servings: 6

‘Borscht’, which has many variations, is any soup made with a sweet/sour beetroot base and can be served hot or cold. This simple tasty recipe is served cold with sour cream and potato, but my family used only beets and no starch at all. While it breaks Northeastern tradition to eat a cold soup in the winter, I think it’s a great way to utilize the last of the winter storage produce while looking ahead to the warm weather to come.

Aside from her fruit pies cooling on the windowsill, there is nothing that reminds me of my Eastern European Grandmother’s kitchen more than cold borscht soup. I’ve always loved borscht, perhaps because of the stunning deep magenta color or maybe it’s just an acquired taste — so bright, so sweet and sour, so full of contrast.

As a young child
 I would sit on a stack of phone books in Grandma Sylvia’s kitchen – chin resting on the table – eyes aligned with the rim of the bowl of borscht in front of me. Using my spoon I would poke the cloud of white sour cream until the translucent magenta broth would become opaque bubblegum pink. The small beet squares would float and sink like little icebergs.

For me, Borscht is one of the simple comfort foods that could be as powerful as time travel. When I have the rare opportunity to have some, I am teleported back to Grandma Sylvia’s kitchen where my spoon can transform my bowl of soup in to a magical pink ocean with bright red icebergs almost too beautiful to eat.


  • 2 lbs raw red beets
  • Juice of one lemon (or more if desired)
  • 2 TB Organic Sugar or Pound Ridge Organics honey
  • Sea salt & freshly ground black pepper
  • 1 cup sour cream – optional
  • Parsley or Dill sprigs for garnish – optional
  • 1 large or 3 small boiled and cooled new potatoes per serving (optional)


  1. Wear clothes you don’t care about and for goodness sake put on some gloves unless you want to look like you just killed something seriously, this is important!
  2. Peel and dice the beets. Compost the peels and ends.
  3. Place the diced beets in a saucepot with 9 cups of water, salt and pepper
  4. Simmer for 1-1/2 hours.
  5. Carefully ladle about 8oz of finished broth into a glass spouted measuring cup and set aside.
  6. Let the remainder of the soup cool down to room temp, cover and refrigerate until cold. Of course if it’s cold enough outside, you can cool your soup pot outdoors.
  7. Dissolve sweetener in the 8oz cup of warm broth that you have set aside and allow to cool to room temperature. 2 TB of sweetener will probably be enough but I recommend adding extra – even twice that amount.
  8. Just before serving, add lemon juice to the pot of soup.
  9. Then add the sweetened beet juice ÂŒ cup at a time – taste in between each addition and stop at the point that you like the balance of sweet to sour. The surplus sweetened beet juice need not go to waste. Just put it in a sealed jar and incorporate it in to your morning smoothie or juice .
  10. If your soup is too chunky, you can remove some of the beet squares with a slotted spoon. The surplus can be used in a salad another day.


Ladle cold soup in bowls, place (1 large or three small) potatoes in each bowl and garnish with parsley or dill. The sour cream can be passed around for those who wish to add it.


  • Sour cream can be omitted and sugar chosen instead of honey to make this a Vegan dish.
  • Try using golden beets for a new twist on this classic.
  • Our family served Borscht without potatoes – but it’s delicious either way.
  • In the Northeast the first beet harvest begins in the summer — making Borscht a great summer option as well. However there is something so refreshing about adding this colorful cold tangy soup to a hot winter menu for texture and contrast.

©Pound Ridge Organics 2018: All Rights Reserved

HeatSmart Bedford/Lewisboro/Pound Ridge is Here!

The towns of Bedford, Lewisboro and Pound Ridge announce HeatSmart Westchester! This is a campaign to encourage energy efficiency through climate friendly heating and cooling that will:

  • reduce energy consumption
  • cut greenhouse gas emissions
  • help homeowners reduce their energy bills
  • help homeowners increase their year-round comfort and the value of their homes

The campaign kicks off at Hot Cider and Heat Pumps, a tri-community event at the Bedford Playhouse, on March 4th from 7:00 p.m. to 8:30 p.m.

Bedford 2020, the Lewisboro Sustainability Committee, and the Pound Ridge Energy Action Committee have been selected to run the 3-town campaign to promote HeatSmart Westchester from now through October. Through events, tabling and outreach they will provide information to homeowners about opportunities for better building efficiency and highly efficient air and ground source heat pump systems and help homeowners find out if these technologies are right for their home.

Join Comfy the House at the Bedford Playhouse on March 4th, and get a free movie ticket to return!

Clean heating and cooling technologies such as geothermal and air-source heat pumps are now viable alternatives to traditional fuels for many existing homes, providing users with energy bill savings, increased comfort and health benefits.

The first HeatSmart Bedford/Lewisboro/Pound Ridge event will be an informational kick-off at the Bedford Playhouse on Monday, March 4, 2019, from 7:00 p.m. to 8:30 p.m. Snow date March 6th. All are welcome to come learn more about HeatSmart. Click here to RSVP.

  • Taste hot and cold (hard or nonalcoholic) apple ciders 
  • Get a free movie pass to return to the Playhouse
  • Meet vetted contractors
  • Learn more about insulation, air sealing, air source heat pumps, geothermal heating and cooling systems, and saving energy
  • Find out about financing and incentives available now

HeatSmart Westchester is sponsored by a partnership of Sustainable Westchester, Energize NY, Abundant Efficiency and NYSERDA, with one simple mission: help local homeowners learn about improved clean energy choices for their homes. HeatSmart Westchester will play a key role in achieving Governor Andrew M. Cuomo’s clean energy goal to reduce greenhouse gas emissions 40 percent by 2030 and supports his Green New Deal, the nation’s leading clean energy and jobs agenda which would set New York on a path to a carbon-free economy.

For more information about the Heat Smart kick-off meeting dial Energize NY at (914) 302-7300 ext. 1. For information about HeatSmart Bedford/Lewisboro/Pound Ridge click here or contact us at Bedford 2020.

Hot Cider and Heat Pumps

Let us know if you will join us on Wednesday, March 6, 2019 from 7-8:30pm at the Bedford Playhouse for a cider tasting and great information about climate friendly heating and cooling systems like geothermal and air source heat pumps!
Bring a friend!

RSVP HeatSmart Kickoff - Hot Cider and Heat Pumps (Now 3/6/19)

B2020 Board Member Named Finalist!

Karen Sabath and her business partners, her brother Scott Horwitz and college roommate Doris Sung, have developed a technology, the TBM InVert shading system, that was selected as a top 10 finalist in the C40 Women 4 Climate Tech Challenge, with the final selection to be made in Paris in late February.

The InVert system uses thermo-bimetal inside a window cavity that flips when it gets hot from the sun and then reflects the sun’s heat away from the building. This reduces the amount of heat getting into the building, reducing the amount of air conditioning needed to cool the building, and therefore reduces energy and fossil fuel usage.

Karen says, “We are thrilled to have been selected and hope to not only win the competition, but to get even more investors and cities interested in this elegant, smart, energy saving product which we believe can change the world.”

Help us cheer them on! Follow TBM Designs on Twitter, Instagram and Facebook! @tbmdesigns

Round One 2018-2019 Project Proposals

Project Summaries


*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.


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 “eat vegan” 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 “Harvey Green Education Program,” 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.


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 – 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 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


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.

“The Greenlight Award program engages student participants in ways that encourage them to be innovators, project managers, and community leaders,” says Stuart Marwell, CEO of Curtis Instruments, corporate sponsor of this year’s Greenlight Award program. “We are looking forward to hearing their ideas and supporting these future environmental leaders.”

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.

“Increasingly in the business and nonprofit world, ‘metrics’ are required to prove success, “according to Olivia Farr, chair of the Greenlight Award Steering Committee, “At the final event in April, students will show data to prove they changed at least 20 people’s behavior at least 20 times as they compete for the Greenlight Award and a $500 prize.”

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