As a sustainable design studio we typically face an uphill battle. Not only do we have to think twice as hard about how to make a piece beautiful without resorting to environmentally costly production techniques, we also have to spend a lot of time looking for alternative materials and production methods that can reduce the project's impact and hopefully save the client some money, too. Read

In a tough industry like food service, cutting small costs can make a huge difference. Reducing waste is the most obvious tactic to save cash. While many restaurants focus on reducing food waste, some are asking customers to help out by supplying their own take-out containers – saving money and the earth. Read

It’s usually within a minute of one of my rants about the lack of #5 recycling in this town that I get accused of being a hippie. I didn’t always mind that term until one day I was talking to a person who said they didn’t care about all that “eco crap like you hippies do.” Oh really?? Read

While we all base our food-buying decisions on taste, it's hard to tell just how to hook a customer who has yet to try your product. I recently came across an article by FoodNavigator.com which recaps a study done on what influences the purchasing decisions of wine buyers. Their results are noteworthy for anyone in the food and beverage market. Read

It wasn't always made of pudding, but through prodigious use of the internet and an overwhelming reliance upon Google, my thoughts now move through my mind at a rate similar to a rather rotund, furry mammal, swimming through pudding … with a parka … and ski boots. Perhaps it's silly to blame the internet, but I don't think I'm alone in this accusation, nor am I alone in feeling that the cure to this malady is some old school conversation and learning. Read