A study from the National Renewable Energy Laboratory demonstrates that an energy mix that is 80 percent renewable in 2050 could operate fine. If only we had the will to create it.
But then, so is everyone else in the state. The utilities commission broke down electricity use; we made jokes about it.
A city council decision to invest $15 million in efficient lighting is not only a smart move, it's part of a great tradition started in Silicon Valley.
To understand the promise of renewable energy for the U.S. military, start as far from D.C. as possible -- say, with a company of Marines in Afghanistan.
Gundersen Lutheran Hospital, in La Crosse, Wis., aims to be energy independent by 2014. Hospitals use a ton of energy, so that’s a tough goal to meet. But Gundersen is getting there by piggybacking on Wisconsin’s best-known industries: beer and cheese. Beer and cheese, while delicious, both slough off a lot of gas while they’re being made. (Not to mention after they’re consumed.) The hospital system has been sourcing biogas from a local brewery and from a dairy farm that makes mascarpone and fresh mozzarella cheese. And recently the system started getting gas from a La Crosse landfill, as well.
Buying wind power or giving your house an energy efficiency facelift can be an expensive proposition. But it’s less so if you team up with a bunch of like-minded friends.
George W. Bush signed a law requiring that new federal buildings gradually eliminate consumption of fossil-fuel energy by 2030. Now the natural gas industry is trying to kill the rule.
Soon, a former meatpacking plant in Chicago will replace carcasses and rendering vats with bakers and brewers and fish farmers and mushroom growers. The Plant (ho ho, a double meaning!) is gathering together a bunch of food-makers to create a self-sustaining system in the 93,500-square-foot abandoned space. As Fast Company reports, a former meatpacking plant is the perfect place to start a food business of this kind: It already contains “food-grade materials” which are safe for food preparation.
Every week brings a new story about coal's decline in America. Here are two from last week.
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