Opinion Corner: RNAi

RNAi

That stands for RNA interference, and it's essentially a new development in pest control that straight-up stops the target species' genetic information from working. In other words, it's GMO and then some.

The details are in this New York Times article.

I don't have much to say about this except that I think it's another way to avoid actually dealing with the problems that stem from industrial agriculture. Technologically advanced as it is, it can only ever be a bandaid because it doesn't deal with the core issues, which are all socially constructed. The problem is not root rot or bee mites, it's our choice to attack those problems in he way that we do. To me, RNAi is like developing technology to make your Spanish textbook walk around the room...rather than just studying it.

What do we do when pests become resistant to this too, Monsanto?

What do you think?

Is it better to act now because of urgency and something must be done OR spend more time researching to find a better solution?

Feel free to comment below!

If you'd like to share an opinion piece on another environmental issue, contact us at ssu_environmentaldepartment@soka.edu. 

Food Waste Challenge Starting This Month!

Did you know...

And meanwhile...

1/5 US children struggle with hunger

The best option is to avoid wasting food by limiting the amount you buy and put on your plate. After that, additional steps can be taken:

The Soka cafeteria already sends all food wastes from the kitchen to become compost--which new food can be grown in. However, food wastes from our plates cannot be composted unless they are separated. This would be too much work for the cafeteria, so it will not happen unless we learn to separate out our own wastes before putting away our plates.

LET'S RESOLVE TO WASTE NO FOOD IN 2O14!

Please support ED's FOOD WASTE CHALLENGE! Look for information in the cafeteria and on Facebook. 

Opinion Corner: 3D Printed Food

3D Printing & Food

My roommate linked me to this article about 3D printed food last night. This wasn't completely new information to me, because I heard about it at the Solar Decathlon and green innovations XPO, but I was starled by how quickly this technology is developing and moving onto the market.

In my opinion, 3D printing has fantastic applications in manufacturing because it targets base materials only to the areas where needed (rather than cutting shapes out of plastic or metal sheets and having to throw away or downcycle the scraps), thus saving energy and resources. However, I don't want it in my food.

Maybe it's just me. Maybe it's because my capstone is about food. But I think these little spinach dinosaurs are creepy. How do you get spinach into a printable form? How do you keep it green? You've seen vegetables go bad in the fridge--they turn weird colors when they start breaking down. Moreover, they lose some of their nutritional value the more they break down. I worry about chemical additives--emulsifiers and artificial colors--, which are not real food as far as I'm concerned. It's cute that the kiddos were happy to eat these dinosaur bites, but I really don't think that kids need to be eating any more processed food than they already are. There are other ways to get kids to eat their greens. (I mean, if you really want dinosaurs, you could just use a cookie cutter on a real omelet.)

Of course, not just any kid is going to be able to print out a spinach dinosaur right now. As the original article says,

The company behind it, 3D Systems, is planning to start selling two models of the device later this year. The first one will cost about $5,000 and spins out candies in only one color. The top model, ChefJet Pro, will run you $10,000.

Right now, you're probably going to see these in fancy pants restaurants, printing out fancy chocolate shapes for your fancy dessert. 

However, that's exactly my problem with it: sure it's cool, but does this benefit anyone other than the people who already have money? Is this anything more than another techie toy? I think that this application of 3D printing is a waste of financial and physical resources. I find it hard to believe that so much money is going towards researching the problem of how to make novelty sugar cubes instead of the food distribution problem or the obesity problem. And that's just in the realm of food ethics. That $10k for a ChefJet (forget the money that paid for the research and development behind it) could have gone towards cancer research, solar energy storage research, or any other worthy cause; and instead you could get up and spend 10 minutes to make your own spinach omelet, just like everybody else. As a society, we really don't seem to have our priorities in line.

What do you think?

Would you eat a 3D printed hamburger?

Feel free to comment below!

If you'd like to share an opinion piece on another environmental issue, contact us at ssu_environmentaldepartment@soka.edu. 

DIY Deodorant

Happy New Year, everyone!

To start the year off, here's another DIY eco project. Have fun!

January's Green Superstars: Environmental Studies Alumni

Green Superstars

January 2014
Environmental Studies Alumni / Past ED Chairs
 

Heidi Helgerson (Class of 2011)

 

&

 

Nate Mayard (Class of 2012)

If you're an upperclassman, you'll probably remember Heidi and Nate from their days as Soka students. Both were leaders not only in Environmental Department but also in the campus community as a whole. Those who know them can confirm that you couldn't miss Heidi's smile or Nate's impressive height around campus.

Both were kind enough to share a few words about what they've been up to since their graduations. Whether you've had the chance to meet them or not (and even whether you're ES or not!), I hope their words will encourage you in your studies and get you excited about life after Soka!

THEN... (Coastal Cleanup Fall 2010)

...And NOW:

Heidi says:

I am attending graduate school at the Corcoran College of Art + Design for a masters in Exhibition Design. Exhibition design is the process of communicating ideas through the built environment. Our objective is to create three-dimensional stories that engage and inspire audiences.

This spring I will be a Design Intern at sweetgreen. sweetgreen is a restaurant, community educator, and festival coordinator that serves and supports local organic farming. I will be working on the design of the sweetlife festival, which is an annual celebration of music, wholesome food, and thoughtful living. They call it "a party with a purpose."

My current field of study is not directly related to my capstone topic. I realized soon after graduation that I did not want to pursue a career in environmental policy but I still wanted to incorporate sustainability into my career path. I took time to reflect on my passions and skills, which ultimately led me to exhibition design. In this field I am able to exercise my passion for sustainable design, creative design, and community engagement. I advise you to do the same: take time to reflect on your studies at Soka, your passions, and skills. Your path may not be the obvious one, so give yourself room for growth and change. Also, get in touch with the Sohokai Alumni Leaders if you have any questions, want connections, or need advice. There is a world of experience out there and I’m sure they would be glad to help.

Nate says:

Currently I am one semester away from graduating with a Masters in International Environmental Policy with a concentration in Ocean and Coastal Management from the Monterey Institute of International Studies, or as we call it IEP OCRM MIIS! While at MIIS I have focused on natural resource economics in marine protected areas. Or in normal folk terms the dollar value of a fish (and other ocean stuff). Not just how much you pay for it, but the dollar value it contributes to the environment, and even the dollar value you subconsciously place on their existence.. To that end, I have researched private marine parks and recreation in the coasts. Internationally, I worked in Hong Kong over the summer with Ocean Recovery Alliance to develop a program that crowd-sources plastic pollution, as well as provide recommendations for businesses. For now looking towards graduation, I intend to look for work related to my experiences at MIIS in the New York area. Which is the same advice I have for all of you! Start now and secure your next steps after Soka, the future is already here. You will never regret starting early. Use that Capstone to your advantage. Most undergrads do not write theses, use this to your gain. Good luck with all your work and I look forward to hearing about all of Soka's exciting environmental improvements!

 

Hopefully we'll all have as many cool experieces to brag about after each of us graduate. More importantly, some of us will hopefully be willing to bring back advice and encouragement for the new student body!

 

 

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Current students: What is one thing you would like to accomplish before leaving Soka? What is one thing you'd like to accomplish after leaving Soka, and what is one step you can take towards making it happen?

 

 

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 If you know someone who deserves recognition as a GREEN SUPERSTAR in the coming months, please message us below, on Facebook, or at SSU_EnvironmentalDepartment@soka.edu .