Want to greenify your summertime barbeque gathering? Ok, you bring the veggie patties and I’ll bring the chips. Wait, come again?

The Bother With Bags

One obvious environmental downside of eating packaged snacks is wrapping waste. The New York Times Green Blog says it: “Billions of bags hit dumpsters every year.”

SunChips’ Solution

Frito-Lay has launched the first “100 percent compostable chip bag” for its SunChips brand.

We’ve heard that most biodegradable plastics break down into smaller pieces while these bags, made from a bipolymer resin extracted from plant sugar called polylactic acid (PLA), biodegrade fully like food. Via The Chic Ecologist, PLA may also “ lower the impact on greenhouse gasses when compared to plastics due to the fact that it’s made with plants [corn] that grow annually instead of petroleum (which takes millions of years to form).”

The Questions

We’ve got our issues with corn, as well as related agricultural practices that favor GMO seeds and pesticides, but bear with me. The bag is designed to fully break down in just 14 weeks when placed in a hot, active compost bin or pile.

Consider this: the EPA states that 26% of the municipal waste stream going to landfills is organic material that can be composted! So, the idea is that along with your carrot tops and banana peels, you can add your chip bag to the pile.

What We Like

In addition to addressing packaging waste with PLA, the SunChips snack itself is now being made with the help of solar energy at the Modesto, California plant, one of eight locations where Frito-Lay makes SunChips. That’s a green move we can get behind without reservation.

The company is also using its website and cross-promotions to educate people about composting. While the snack bag is certified as “industrial compostable,” the company also provides a downloadable how-to for home composting and real-life photos tracking composting progress; the detailed data is surprisingly transparent.

The Downsides

Some critics have noted that composting a SunChips bags is an impractical task, as most consumers do not compost. According to EPI, in a landfill these bags will biodegrade anaerobically, producing more powerful greenhouse gases than with a conventional bag. Instead, if they end up end being processed in a recycling facility, they could contaminate other plastics.

For those who do compost, consider this: PLA decomposes at over 125 degrees Fahrenheit; some say most backyard compost piles don’t come anywhere near that temperature.

The Verdict

Whether or not this newfound green attitude is a marketing ploy, the fact that a huge corporation is using its resources to create compostable packaging – and planting the green seed in consumers’ minds – is undoubtedly is a step in the right direction.

What We’d Like to See

It would be more convincing if Frito-Lay (and sister brands Pepsi, Quaker, Gatorade and Tropicana) stepped up to the plate to change all packaging over to be easily compostable. Let’s hope that competition in the packaging arena will guide other snack makers to improve on this design.

What Should You Do?

Be sure to look for a Biodegradable Products Institute (BPI) logo on certified compostable packaging or check out its website for a complete list of products.

Or, make your own chips to snack on—a waste-free way to still enjoy a tater chip at the barbeque.

Will you choose SunChips over your favorite brand? Tell us if this new packaging will influence your next snack selection!

Photos via Flickr’s Somegeekintn, J lai and Cogdogblog.

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It’s rare to find luxury and eco-friendly in the same sentence, but at Culina, Modern Italian restaurant in Los Angeles, these words go together like knife and fork. This fabulous find is ensconced on the border of Beverly Hills, literally nestled away in majestic foliage and blooms.

If organic, locally-sourced and low environmental impact are three pillars of eating green, the fourth is certainly appreciation of Mother Nature herself. With a peaceful waterfall and lush greenery (hand-designed by hotel owner Robert Cohen) surrounding this modern Italian restaurant in the Four Seasons hotel, I am content on all counts.

And there’s more. Reclaimed wood from a 200-year-old Magnolia tree that fell in Sacramento serves as tabletops in the crudo bar area (ahem, L.A.’s only live-action crudo experience). Birds chirp in the open-air patio and faux-wood tiles line the floor — no deforestation here.

Alright, we get it, but is the food any good? Sì, naturalmente!

Chef Victor Casanova draws inspiration from various regions of Italy, infuses it with California cuisine and serves up seasonal items daily, many of which depend on availability of farmers market goods. Eco-friendly, much?

But one thing Culina, a celeb hotspot, doesn’t cut back on is attention to detail: the Goldilocks of general managers, Mehdi Eftekari, tried over 40 different olive oils before finding the one that is just right. Fortunately you can bypass the scrutinizing and buy the perfect bottle on site.

Fresh fruits and veggies (straight from the Santa Monica market, of course), sustainable fish and homemade pasta are some of the basic elements used in unusual fare, and we got our hand on some of their divine dishes, like:

• Panzanella Salad (recipe)

• Garganelli Pasta (recipe)

and

• Salmone (raw salmon with caper salt and blood orange drizzle)

Pair that with passion fruit-infused iced tea or 100% organic Arabica coffee and dark chocolate truffles and tell me that life ain’t good.

For those on a budget, this hideaway offers sweet deals like a $6 glass of wine and complimentary valet parking any day during lunch (call for details).

Visit Culina, Modern Italian, 300 South Doheny Drive, Los Angeles,     310.860.4000

Photos via Emily Goldstone and Culina

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New research shows exposure to pesticides used on commercially-grown fruits and vegetables—particularly frozen blueberries, fresh strawberries and celery—appears to boost the chances children will be diagnosed with ADHD (attention deficit hyperactivity disorder). In the study children who tested positive for a pesticide byproduct had roughly twice the odds of being diagnosed with the disorder. ADHD currently affects an estimated 4.5 million U.S. children and 4.7 percent of American adults.

So we can add that the list of reasons to avoid pesticide-laden foods, including damage to land and water and harmful exposure for workers and consumers.

Add that to the fact that organophosphate pesticides, which account for 70 percent of pesticides used in the U.S., are designed to have toxic effects on the nervous systems of insects. And yes, they also have a similar effect on mammals—that means you. They weasel their way into our bodies; most Americans even have residues of this pesticide in their urine.

Before you start using this as an excuse to pass on peas, consider this: the U.S. Food Department of Agriculture (think: Food Pyramid) recommends that adults chow down 2-3 cups of vegetables and 2 cups of fruits per day (check out your daily recommendation here).

So to avoid pesticides, the Environmental Working Group (EWG) advises shoppers to buy organic versions of fruits and veggies that grow in the ground or are eaten with the skin because they’re most likely to be contaminated. Check out EWG’s list of the “dirty dozen” foods you should buy organic, and the “clean 15” not to fret.

And, there’s good news if you buy local produce: “National surveys have also shown that fruits and vegetables from farmer’s markets contain less pesticides even if they’re not organic,” says the lead author of the study, Maryse Bouchard, PhD.

Graze on this: Knowing where your food comes from, giving it a good scrub and eating a variety of fresh foods will keep you in the green.

Check out ydt’s own guide to sussing out sustainable foods sans pesticides here.

Photos by Greencolander of Flickr, BlatantNews.com, Free Extras and Emily Goldstone

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A new investigation by Consumer Reports appearing in its July 2010 print magazine tested 15 protein drinks, which led to a startling discovery. All of them had at minimum one sample containing at least one of the following: arsenic, cadmium, lead and mercury, all which can have toxic effects on the body. Per the study’s findings:

“. . . levels of contaminants detected were in the low to moderate range, but levels in three of the products were of particular concern because consumers who have three servings daily could be exposed to levels of arsenic, cadmium or lead that exceed the maximum limits for one or two of those contaminants in dietary supplements proposed by the U.S. Pharmacopeia (USP).”

Now, unlike with prescription drugs, there are no federal regulations that require dietary supplements to best tested to ensure they’re safe (ever notice those disclaimers on the labels?).

Keep in mind that the investigation was based on three daily servings of the protein drink per day, an amount that experts say is common. Three products were of particular concern:

• EAS Myoplex Original Rich Dark Chocolate Shake

• Muscle Milk Chocolate Powder

• Muscle Milk Vanilla Crème

Look out for the print magazine next month for the full, um, scoop.

Albeit, there’s no need to throw the baby out with the bathwater. Protein is necessary for bone development and supplements may help people—particularly vegetarians and vegans—get the goods they need. I like to blend Nature’s Plus Spiru-tein chocolate protein powder (vegetarian, dairy-free, gluten-free, non-GMO) with almond milk and frozen raspberries. There are many more options, so if you need a little protein boost, visit your local vitamin or health food store.

There is no definite way for consumers to know what’s in their food and drink products if absent from the label (even then, debate exists on the accuracy of some labeling). While proper testing and labeling is crucial, we as consumers need to ultimately make our consumption decisions. Finding and supporting companies we trust is part of the solution.

The takeaway is this: read labels, do your research and eat, or in this case drink, in moderation.

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Sara R. | Weekend Editor
Real Food Daily
Favorite Menu Item: Real food meal
Find them in Santa Monica and West Hollywood.

Sarah M. | Green Living Writer
Stuff I Eat
Favorite Menu Item: Organic tofu tacos
Find them in Inglewood.

Angie | Contributing Writer
M Café de Chaya
Favorite Menu Item: Bi-bim bop
Find them in Beverly Hills, Culver City and Melrose.

Connie | Fashion Editor
Bawarchi
Favorite Menu Items: Cashew curry and Sarson ka saag
Find them in Culver City.

Emily | Eat & Drink Editor
Bo De Tinh Tam Chay (Vietnamese)
Favorite Menu Item: Hoan hy xot chua ngot (sweet and sour veggie ribs)
Find them in Westminster (Located at 15352 Beach Boulevard, 92683. Phone: (714) 891-4455).

Native Foods Café
Favorite Menu Items: Scorpion burger and Lavender lemonade
Find them in Aliso Viejo, Costa Mesa, Palm Desert, Palm Springs, Tustin and Westwood.

Planet Raw
Favorite Menu Items: Macho nachos and Mocha mylk shake
Find them in Santa Monica.

And, while not quite a “vegstaurant,” I’d like mention a cool eatery/tavern that serves up some authentic Greek cuisine from their dedicated vegan menu:

Café Ambrosia
Favorite Menu Items: Homemade vegan loaf and a side of Skordalia (garlic spread)
Find them in Long Beach.

For more local vegetarian and vegan restaurants be sure to visit the L.A. version of happycow.net. We’d love to hear from you—post a comment to let us know your favorite veg finds!

Photos by Julie S. of Yelp and Emily Goldstone

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Why you need protein. Protein helps strengthen your cells and tissues. Diets high in animal protein have been linked to cancer, heart disease, kidney problems and intestinal disorders. So do your body a favor and fill-er-up with mostly plant-based sources like vegetables, nuts, grains and legumes.

The average daily requirement for dietary protein is 46 grams for women and 56 grams for men. (For you mamas out there the figure is a little different.)

So what’s a veg to eat?

• Tempeh: soybean cake made from natural culture and controlled fermentation
~ Try our speedy and tangy Barbeque Tempeh Burgers

• Legumes: come in a variety of forms including peas, beans, lentils, peanuts, carob, alfalfa, clover and soy
~ Try Baked Falafel, made with chickpeas (a.k.a. garbanzo beans)

• Quinoa: a mild, protein-packed seed that works well as a rice or couscous substitute

• Portabella Mushrooms: high in vitamin D, this vegetable makes a great meat analogue for burgers and sandwiches
~ Try our multifarious Marinated Mushrooms
~ Try Mouth-Watering Stuffed Mushrooms

• Texturized Vegetable Protein (TVP): made from defatted soy flour, it can be used interchangeably with ground beef
~ Try our Peppy Tacos

• Eggs: categorized as meat by the USDA, these protein spheroids can be prepped (and gobbled) in a variety of ways
~ Substitute: scrambled eggs for meat in breakfast tacos
~ Substitute: egg salad for tuna sandwiches

• Nuts and Seeds: these nutritious little guys come from a variety of different plant groups and can be devoured in an abundant number of ways
~ Hint: Snack on your own trail mix of seeds, nuts, dried fruit, and don’t forget dark chocolate bits for antioxidants!
~ Hint: For a filling entrée, bake a nut loaf—your carnivorous friends will be impressed
~ Hint: Add some flax seeds to pancake mix, shakes and yogurt

• Sea Vegetables: as a super food, these goodies contain protein and all of the minerals needed for health
~ Hint: Sauté arame with vegetables; use dulse in soups; add nori to wraps

• Dairy: from yogurt to cottage cheese to plain ol’ milk, this moo juice is a great source of vitamins and minerals and will keep you satisfied

• Seitan: made from the gluten of wheat; some types have a chewy and stringy texture similar to meat
~ Hint: complement your favorite veggies in kabobs and fajitas

And, of course…

• Tofu: this high-iron, low-fat food is derived from soy milk; its near-flavorless quality makes it the chameleon of meatless bliss
~ Try our sweet Baked Coconut Tofu

We’d love to hear from you—post a comment to let us know what fills your vegetarian plate!

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There are times when despite our best efforts, our only options just might be fast food. Summertime is vacation time and that means lots of quick bites no matter your form of transportation or destination. On a road trip or in a Podunk town with little to zero options for a healthy meal, I’ve found ways to navigate the fast food menu. I do not, I repeat, do not, advocate the consumption of fast food except when in a pinch . The quality of food at most fast food joints is extremely low to keep the prices affordable. That equates to very high sodium, GMOs, lots of preservatives, high fructose corn syrup and other crap you can’t pronounce that shouldn’t be crammed into your face. I advise steering away from the meats and dairy products because those are the highest vehicles for insane amounts of sodium, cholesterol, and other nasty things I will spare giving the details on. You gotta wonder, if it’s so cheap, how can it be remotely ok to ingest? So, I suggest you print this article, eat as veg as you can stand and keep it in your wallet in case of emergency! Weather you are health-conscious or not, it’s great to be informed and to know before you go.  Also visit Greenopia’s guide more eco friendly fast food chains.

Here are some of the biggies:

* Subway – This is one of the most health-friendly places if you are in a bind. You can always go with a veggie sub on Italian bread (9 grain wheat contains honey), hold the cheese and mayo and sub mustard (virtually calorieless!!), while piling on the veggies, avocado and other fixins. You can also get this wrap style or forgo the carbs and chomp on a salad. They do have veggie patties; however, if you’re vegan, it’s a no go as they contain egg. For allergy-sensitive folks, stick to the salads.

* McDonald’s - Oh yes, the golden arches. It can be done if there is no choice. Don’t even think about the fries if you’re vegan as they contain beef and milk. Not even kosher! Although you can go for a side salad and ask for the cilantro lime as that one, despite being chemical-laden, is still cholesterol free and low fat. Or opt for salt, pepper and a lemon wedge. The other salads can trim the calories by picking off the croutons and cheese. And you can get its new iced coffees sans milk.

* Domino’s - Another place to go light and choose veggies on a thin crust to cut down on salt and calories. It’s easy to go overboard on Italian pie! Crunchy thin crust is the only vegan crust (contains soy for those sensitive to it). Pizza sauce is dairy free so load up on the veggies and order up! Salads are ok without cheese and any of the Italian dressings. Skip the breadsticks as they contain dairy as well. Go ahead and get the pasta primavera but swap the alfredo for pizza sauce (not marinara as it has cheese in it).

* Baja Fresh - I love Baja as everything is made fresh with no lard, msg, etc. Order smart and get anything grilled and if you choose meat, drop cheese and vice versa.  Go nuts on salsa; it’s good for you! I go for the tostada salad with no meat, cheese or sour cream and pile on salsa, guac and all their cool fixin’s from the salsa bar. It’s chock full of beans, rice and crispy veggies. You can also go for the veggie burrito or tacos with no cheese or sour cream!!

* Starbucks - Opt for tea over coffee if you can.  Go for the new skinny lattes, iced or hot. Also, try to avoid any flavorings as those syrups are terrible for you and the sugar-free ones are even worse! Soy latte, soy tea latte, soy chai latte = yum. If you absolutely need the extra flavors, ask for only one  pump, that’s it. They are chemical-heavy and high fructose sugary. Sorry vegans, no Frappucinos for you as they won’t make them with soy milk.

Learn More:

Read a more detailed post from Carolyn on additional healthy options when in a fast food bind read here. Also check out this interesting post on the Greening of Fast Food from the Huffington Post and the dangers of Fast Food from Vegan Soap box.

Images via Carolyn “The Healthy Voyager“, the Huffington Post, The Daily Green and VeganSoapBox.

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With the New Year, many people decide to start off fresh, recommit to goals they have let falter and improve things they are inspired to change. The physical appearance of the body is often on many lists. Whether it’s to lose that last 5 lbs, eat healthier, experience more, there any many ways to improve ourselves while embracing green principles. Here are a few ideas that get our ydt stamp of approval.

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Adopting these practices will lead to a better body, a better planet and a better you. Here’s to putting your best green foot forward, Happy New Year!

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