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Join the SoHo Broadway Initiative and your friends, colleagues and neighbors for an Earth Day Block Party where you can learn more about sustainable practices and programs, do some spring cleaning by dropping-off materials for reuse and recycling, play outdoor games, and sit outdoors on a city block transformed into a pedestrian-only public space.
When: Monday, April 22, 10 a.m.-4 p.m.
Where: Howard Street between Broadway and Mercer Street
Featuring:
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When: Monday, April 22, 6:30-8:30 p.m.
Where: Housing Works Bookstore Cafe, 126 Crosby Street
Sponsored by Science for the People NYC. Science for the People engages in research, activism, and science communications for the betterment of society, ecological improvement, environmental protection, and to serve human needs.
With Kate Aronoff, climate writer and reporter for The Intercept, Robert C. Hockett, GND Advisor to Alexandria Ocasio-Cortez, Matthew Miles Goodrich, NY Director of the Sunrise Movement, David Wallace-Wells, author of The Uninhabitable Earth: Life After Warming, and Arielle Duhaime-Ross, environment and climate correspondent for VICE News Tonight.
In late 2018, a UN climate science body report stated that humanity has just 12 years to make massive, unprecedented changes to global energy infrastructure to limit global warming to moderate levels.
Policies that would reduce climate pollution are not new, but do not currently add up to a comprehensive solution. So what about the Green New Deal (GND)—a massive program of investments in clean-energy jobs and infrastructure, meant to transform not only the energy sector but the whole economy?
Operating on three core principles—decarbonization, jobs, and justice—the GND intends to both decarbonize the economy and improve the growing inequality and top-heavy power of late Capitalism.
Outlining the realities of the impending climate crisis and then examining the potential of the GND as a plan of response, this event will tackle topics such as: the political and social impacts of global warming; the adaptations must we begin to make, technically, politically, and socially; the political and policy engineering required to achieve the GND; achieving bi-partisan support; and what a GND platform that diverse constituencies can rally around and endorse would look like.
Divided We Stand is a series of public discussions examining critical but contentious issues affecting Americans locally and nationally, bringing audiences together with prominent intellectuals, activists, organizers, writers, journalists and academics working on the frontline of challenging political issues.
Read more at the Housing Works Bookstore Cafe website and purchase tickets here ($5)
When: Thursday, April 18, 6:30-8 p.m.
Where: International Culinary Center Amphitheater, 462 Broadway
63 million tons of food is wasted annually in the US—that’s equivalent to 180 Empire State Buildings—and the restaurant industry alone generates 11.4 million tons of food waste each year. There’s no denying that there remains great room for improvement to make food businesses and restaurants more sustainable. In addition to the environmental and social reasons, there are also many economic incentives for businesses to adopt sustainable practices. For instance, did you know that for every dollar invested in food-waste reduction, restaurants can realize about $8 in cost savings? Energy efficiency, composting, recycling, ingredient sourcing and packaging are all ways that food businesses can incorporate sustainable practices to improve their bottom line.
So what does it take to make your restaurant or food business sustainable through the front door and out the back?
In celebration of Earth Day this April, and part of our Understanding Your ‘Foodprint’ series, our latest installment of Business Bites, Reaping the Benefits of Going Green, will demonstrate how these ethical choices can help to reduce your bottom line. Hear from a panel of experts operating local restaurants with an emphasis on sustainability, as well as professionals working to bring solutions in food waste to consumers and food business owners a like. They’ll discuss NYC requirements for commercial organic waste, solutions for hauling food waste, composting, compostable packaging & products, sourcing ingredients, energy efficiency and more. Plus, you’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!
Read more here and RSVP to events@culinarycenter.com
See full list of panelists here
When: Sunday, April 21, 11:30 a.m. – 5 p.m.
Where: Elizabeth Street Garden, Elizabeth Street between Prince Street and Spring Street
Come celebrate Earth Day (actually on Monday) at Elizabeth Street Garden as we give back to the green space! Volunteers will be spending the day
Get some earth on those hands!
When: Wednesday to Sunday, 1-8 p.m.
Where: Dolby SoHo, 477 Broadway
In June 2018, a New York Compost Box landed on Broadway at Spring as part of pilot composting program for the SoHo Broadway community. The pilot program is a collaboration between Common Ground Compost and Reclaimed Organics, to gauge interest and assess the feasibility of this urban composting concept. The City of New York sends four million tons of trash to landfills every year; almost a third of it being food waste. The NY Compost Box Project repurposes decommissioned newspaper vending racks into receptacles for compostable materials, offering New Yorkers a convenient way to divert food waste from landfills.
As the pilot composting program has proven successful, the Initiative is making the program permanent and expanding the program for residents in the district.
Are you a resident and want to compost? If you are interested in composting on Broadway, please register here to join the NY Compost Box on SoHo Broadway waitlist.
For more information about the NY Compost Box, please visit http://www.nycompostbox.com/
