Author: Camellia Moors

Good News Friday 1/29/21

Author: Camellia Moors ‘22

Hello, and welcome to another edition of Good News Friday! This week’s post is a little longer than usual to cover some of the environmental headlines coming out of the Biden administration that you might not have heard about yet.

Image Credit: Aaron Kittredge via pexels.com
  1. President Biden’s Approach to Climate Change:
  • Increasing Fuel Efficiency Standards: One of President Biden’s first executive orders last week includes a clause directing U.S. agencies to review Trump-era fuel efficiency standards. The order comes as Mr. Biden has also pledged to replace the federal government’s entire fleet of vehicles (some 650,000 machines) with fully electric models. This pledge also supports the President’s proposal to add 500,000 electric vehicle charging stations around the nation.
  • Changing Regulatory Review: The Office of Information and Regulatory Affairs (OIRA), a relatively unknown agency under the Office of Management and Budget (OMB), has a reputation for being a last resort for conservatives to shoot down progressive bills. This is because it is charged with reviewing draft regulations and has historically nixed or weakened any that do not pass its cost-benefit analysis—usually bills more related to social benefit than economic growth. This frequently includes environmental proposals. However, a memo from President Biden on January 20 could change this pattern by directing the OMB Director to modernize regulatory review. The goal is to provide suggestions on how “the regulatory review process can promote public health and safety, economic growth, social welfare, racial justice, environmental stewardship, human dignity, equity, and the interests of future generations.” This could change the bills the OIRA approves for years to come.
  • Connecting Climate Change and National Security: Mr. Biden is widely expected to bring back and strengthen former President Obama’s 2016 memorandum on climate change and national security. The directive makes climate change a matter of national security  and instructs “Federal departments and agencies to perform certain functions to ensure that climate change-related impacts are fully considered in the development of national security doctrine, policies, and plans.”
Image Credit: Karolina Grabowska via pexels.com

2. Investors Acknowledge Climate Change: Laurence Fink, the CEO of BlackRock, Inc.—the largest asset manager in the world—is calling on companies and business leaders around the world to disclose their plans for a net-zero carbon economy. As a figurehead in an industry known for supporting fossil fuels, Mr. Fink’s message breaks from investment precedent. However, his status also gives him enormous power to block investment in companies that contradict his priorities. Only BlackRock’s investment decisions going forward will tell how deep Mr. Fink’s commitment to carbon neutrality goes.

Image Credit: Mohamed Abdelgaffar via pexels.com

3. Advances in Battery Storage: Australian energy company Lavo recently announced its Green Energy Storage System, the world’s first residential hydrogen battery backup system intended to store excess energy generated from residential solar panels. With nearly three times the capacity of Tesla’s Powerwall 2—but admittedly a much larger price tag—Lavo’s product represents a breakthrough in battery storage, which some see as a key technology in climate change mitigation.

That’s everything for this week! Come back next time for more good news. Until then, look at our previous Good News Friday editions and contact us if you have any good news you would like to share!

Good News Friday 1/8/21

Author: Camellia Moors ‘22

Welcome to our first Good News Friday post of the new year! In the spirit of new beginnings, this issue focuses on legal and legislative issues that may have big implications for climate change mitigation efforts around the world this coming year.

Image of a Shell gas station at night.
Image Credit: Sergio Souza via pexels.com
  1. Shell faces emissions lawsuit: Shell, a multinational oil company that provides 3% of the world’s energy, is facing a lawsuit from several Dutch environmental groups (Shell is headquartered in the Netherlands). The plaintiffs allege that the company, despite its pledge to reach net-zero emissions by 2050, is failing to reach more ambitious climate goals set by the Paris Agreement, which the Netherlands is a signatory to. They argue that because of the location of the company’s headquarters, the oil giant is subject to Dutch emissions laws. The outcome of the lawsuit has significant implications for oil companies around the world: “If the judges rule against Shell in the new year… it will set a precedent that could leave oil and gas producers vulnerable to further lawsuits for their emissions abroad… [A] verdict against Shell could boost climate lawsuits against polluters across the world.”
Image of a pile of U.S. $100 bills.
Image Credit: John Guccione via pexels.com

2. The Fed joins climate-minded international bank network: The U.S. Federal Reserve Board recently announced that it is becoming a member of the Network of Central Banks and Supervisors for Greening the Financial System (NGFS). The NGFS, established in 2017, aims to “[strengthen] the global response required to meet the goals of the Paris agreement and to enhance the role of the financial system to manage risks and to mobilize capital for green and low-carbon investments.” The Fed’s involvement in the group is largely seen as a shift in mentality by the “steward of the world’s largest economy,” acknowledging that the U.S. is ready to have a greater role in the global fight against climate change.

Aerial photo of a highway.
Image Credit: Aleksejs Bergmanis via pexels.com

3. A cap-and-trade program for Eastern states: 11 Northeastern and mid-Atlantic states, along with the District of Columbia, signaled their support last year to draft an “ambitious cap-and-trade program to curb tailpipe emissions from cars, trucks and other forms of transportation.” (To learn more about how cap-and-trade programs work, take a look at the Center for Climate and Energy Solutions’ explanation). Last month, three states and Washington, D.C. formally agreed to adopt the finalized plan, while eight other states are considering joining at a future date. The plan is estimated to affect approximately one-fifth of the U.S. population if all 11 states sign on and is expected to begin in 2023. If successful, the plan has the potential to significantly reduce carbon emissions from the transportation sector (currently the largest national emissions contributor).

That’s all for this week! Keep an eye out for more more news next Friday, and, until then, feel free to get in touch if you want to share some Good News with us!

Sustainable Meals for Busy Students: Black Bean Soup

Author: Camellia Moors ‘22

As it gets colder outside for many of us, soup is a perfect way to warm up! Instead of choosing meat-based options like chicken soup, however, try opting for something vegetarian-based. This recipe’s main feature, black beans, involve far fewer carbon emissions than meats like beef. It can also be made more sustainable through customizations, like buying dried beans in bulk, which reduces packaging and saves money, or by using in-season/local toppings (in my case, I used Florida avocados!). 

Regardless of how you choose to swap out ingredients, this recipe is quick, cheap, and easy to make. Perfect for busy students!

Ingredients:

  • 1 Tbsp extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 carrot, peeled and sliced into thin rounds
  • 3 garlic cloves, pressed or minced
  • 2 tsp ground cumin
  • Red pepper flakes (to taste; begin with ¼ tsp)
  • 2 15 oz cans black beans, rinsed and drained
  • 2 cups vegetable broth
  • Salt and black pepper (to taste)
  • Optional: 
    • 3 celery ribs, finely chopped
    • Fresh cilantro (to taste)
    • 1 tsp sherry vinegar or 1 Tbsp tablespoons fresh lime juice (to taste)
  • Optional garnishes: Avocado, cilantro, tortilla chips, etc.

Steps:

Step 1: Prep all of your ingredients. (TIP: If you decide to use fresh cilantro, trimming the leaves is made a bit easier by running the herb through the prongs of a fork to de-stem the plant in bulk. You don’t have to do this, but it goes a bit faster!)

Step 2: Heat the olive oil in a large soup pot over medium heat. Add the onions, celery (if desired), carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft (about 10 to 15 minutes).

Step 3: Stir in the garlic, cumin and red pepper flakes and cook until fragrant (about 30 seconds).

Step 4: Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

Step 5: Transfer the soup to a stand blender and add in the cilantro, lime juice, and black pepper, if desired. Securely fasten the lid and blend until smooth (keep in mind that the soup will still be hot and steam will escape when you open the lid). Alternatively, use an immersion blender in the soup pot.

Step 6: Return the pureed soup to the pot and add in any additional seasonings to taste. Serve with your choice of toppings (I went with Florida avocado, sriracha, and extra cilantro).

Recipe adapted from the Cookie + Kate blog.

Good News Friday 12/11/20

Author: Camellia Moors ‘22

Welcome to our post-Dean’s Date Good News Friday! If finals are making things seem a little bleak, here’s some positive news to get you through the week:

Image Credit: Princeton University Facilities Organization via sustain.princeton.edu

1. Princeton University Expands Solar Power: In April 2019, Princeton released a Sustainability Action Plan with the goal of reaching net-zero greenhouse gas emissions by 2046. This week, the university came one step closer to that goal by announcing it would install eight new solar array projects. These panels are in addition to the solar field near campus that has been in operation for nearly a decade. The new projects are expected to triple the generating capacity of Princeton University’s solar farms from 5.5% to 19% of campus electricity use.

Image Credit: Jeremy Bishop via Pexels.com

2. Scientists Regrow Coral Reefs: Members of the organization Raising Coral Costa Rica are using coral samples to reconstruct damaged reefs. By breaking off coral samples, growing them in a nursery, and then reintroducing them into their natural environment, the scientists can study how corals can be more resistant to climate change while simultaneously reconstructing depleted reefs.

Image Credit: JDS Architects via UN-Habitat

3. Building Homes From Recycled Plastic: United Nations-Habitat has partnered with the startup company Othalo to build houses from recycled plastic waste in Kenya. The project aims to quickly and sustainably help solve Kenya’s permanent housing deficit. The first factory to produce building materials for the homes is expected to open next year.

That’s all for this week! Join us next time for another roundup of good news. Until then, take a look at our previous Good News Friday editions and contact us if you have any good news you would like to share!

EcoReps Sustainable Meals Recipe Book

Author: Camellia Moors ‘22

With the semester quickly coming to an end and the holidays nearly upon us, now is the perfect time to flex your cooking skills and try out some new recipes. If you were looking for culinary inspiration, search no further! The EcoReps have compiled some of their personal favorite sustainable recipes into a “book” below. Please give them a try, and don’t forget to check out our weekly Sustainable Meals for Busy Students posts with Greening Dining!

Breakfast

Cider Pumpkin Waffles: Sure, pumpkin spice might be a bit of an autumn cliché. (But note that it got that way because it is delicious). Spice up your breakfast and make the most of the end of the pumpkin season by making waffles! Find the recipe here.

(Recipe contributed by: Lisa Nicolaison, OOS Staff)

Image Credit: Lisa Nicolaison

Pumpkin Muffins: Continuing with the pumpkin spice theme, also try your hand at pumpkin muffins! Adam Wickham notes that this recipe can be adapted to a vegan version by substituting ¼ cup of applesauce for each egg and swapping regular milk with plant-based options. Find the recipe here.

(Recipe contributed by: Adam Wickham ‘22)

Spreads and Toppings

Apple Butter: To make a quick, festive, and delicious seasonal condiment, try apple butter. This recipe is very customizable, so get creative with your spices and flavors! Find the recipe here.

(Recipe contributed by: Lisa Nicolaison, OOS Staff)

Image Credit: Tieghan Gerard via halfbakedharvest.com

Spiced Pumpkin Butter: Not a huge fan of apples, but still looking for something more interesting than peanut butter to put on toast? Try out pumpkin butter instead! Find the recipe here.

(Recipe contributed by: Lisa Nicolaison, OOS Staff)

Image Credit: Tieghan Gerard via halfbakedharvest.com

Soups and Dips

Vegan 3-Bean Chili: For a quick, easy, and one-pot recipe that makes for great leftovers, try one of our EcoReps’ own recipes for vegan chili! Here’s how to make it:

  • Ingredients
    • ~2 cups (10 oz) of frozen or fresh chopped bell peppers and onions
    • 4 cloves of garlic
    • 2 15 oz cans of fire roasted diced tomatoes 
    • 2 15 oz cans black beans (rinsed and drained)
    • 1 15 oz can kidney beans (rinsed and drained)
    • 1 15 oz can navy or great northern beans (rinsed and drained)
    • ~2 cups (10 oz) frozen corn
    • 2 8 oz cans tomato sauce
    • 1 ⅓ Tbsp mild chili powder
    • 2 tsp ground cumin
    • Some salt and pepper
    • Optional:
      • 24 oz can diced green chiles
  • Instructions
    • In a pot over medium heat, cook the veggies and garlic for 1-2 minutes, stirring occasionally. Add a tablespoon or so of water at a time as needed to keep the veggies from sticking.
    • Add the rest of the ingredients to the pot. Increase heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer until veggies are tender (about 10 minutes).
    • Enjoy!

(Recipe contributed by: Julia Harisay ‘21)

Ful Medames: Not in the mood for soup, but still looking for an easy one-pot recipe? Try ful medames, a Middle Eastern bean dip/porridge often served with pita bread. Beans are an excellent source of protein with a far smaller carbon footprint than meat. Find the recipe here.

(Recipe contributed by: Camellia Moors ‘22)

Image Credit: Suzy Karadsheh via themediterraneandish.com

Side Dishes

Baked Tofu: Tofu can be eaten on its own or as part of a larger dish, and it makes for an excellent sustainable meat substitute due to its smaller carbon footprint. Whether you already frequently eat tofu or are just starting to try it, here is one of our EcoReps’ personal recipes to try out!:

  • Ingredients
    • 1 lb. firm tofu
    • 2 Tbsp lime juice
    • 2 Tbsp soy sauce
    • 1 Tbsp toasted sesame oil
    • 1 Tbsp honey
    • 1/2 tsp minced garlic (or to taste)
    • 1 tsp minced fresh ginger
    • Black pepper
    • 1 Tbsp sesame seeds
  • Instructions:
    • Preheat oven to 350° F. 
    • Wrap tofu in a dish towel for 10-15 minutes to remove excess water, then slice the tofu into 6-8 pieces lengthwise.
    • Combine all other ingredients except sesame seeds in a square baking dish. 
      • Tip: You can double the marinade if you want more sauce.
    • Add tofu to the marinade; turn to coat before sprinkling the top of tofu with sesame seeds.
    • Bake the tofu on the top shelf of the oven, uncovered, for 45 minutes.
    • Enjoy! Some serving suggestions include: 
      • Serve the tofu over rice, quinoa, or noodles.
      • Serve the tofu on a sandwich with lettuce, tomato, and onion.

(Recipe contributed by: Naomi Frim-Abrams ‘23)

Tofu Stir Fry: Sticking with the tofu theme, try your hand at making some tofu stir fry! It’s easy to customize what vegetables you add in; to be environmentally conscious, tailor your recipe to the vegetables that are in season. Maddy Chong says: “I usually add shredded/chopped carrots, spinach, egg, and edamame, but this would be really good with most veggies.” Find the recipe here.

(Recipe contributed by: Maddy Chong ‘23)

Image Credit: Erin Clarke via wellplated.com

Main Meals

Sweet Potato, Kale, and Quinoa Bowl: Grain bowls have grown in popularity in recent years as they have gained recognition for being healthy, customizable, and easy to take on-the-go. To make your own healthy and sustainable grain bowl, try Julia Harisay’s recipe:

  • Ingredients
    • For the sweet potatoes:
      • 1-2 sweet potatoes
      • 2 tsp olive oil
      • 2 tsp maple syrup
      • 1 tsp salt
      • Pinch of cayenne pepper
      • Several cracks of pepper
    • Rest of bowl:
      • 1 small bunch curly kale
      • Cooking spray
      • ¼ tsp sea salt
      • ¼ tsp garlic powder
      • Juice of ¼ wedge of lemon
      • Cooked rice or quinoa, to taste
  • Instructions
    • Preheat oven to 450° F and line a baking sheet with parchment paper.
    • Scrub sweet potatoes and slice them in half lengthwise, then slice each potato widthwise into ½ in pieces.
    • Put the potatoes in an even layer on the lined baking sheet. Drizzle them with oil, syrup, salt, cayenne, and a few cracks of pepper. Rub potatoes well to coat.
    • Bake the potatoes for 15 minutes, flipping halfway through.
    • Tear the kale into bite-sized pieces and discard stems. Rinse the kale (do not dry it).
    • Spray a pan with cooking spray and put it on the stove on medium heat.
    • Put wet kale in the pan and sprinkle it with sea salt and garlic powder. Stir the kale and cover the pan.
    • Cook the kale for 3 minutes or until bright green and tender. Finish with a squeeze of lemon juice.
    • Combine sweet potatoes, kale, and quinoa or rice in a bowl and enjoy!

(Recipe contributed by: Julia Harisay ‘21)

Peanut Noodles: For a filling and easy meal that takes under 15 minutes, try peanut noodles! Combine with the tofu stir fry recipe above for a particularly delicious dish. Find the recipe here.

(Recipe contributed by: Maddy Chong ‘23)

Image Credit: Maddy Chong

We hope you enjoy these recipes, and happy cooking!

Sustainable Meals for Busy Students: Vegan Wawa Gobbler Hoagie

Author: Annika Hsi ‘23

This recipe is a quick and easy way to repurpose Thanksgiving leftovers and reduce food waste. Food waste can be a big problem, especially during the holiday season, with over 450 million pounds of Thanksgiving food being wasted each year. 

For this homemade version of Wawa’s Gobbler hoagie, my leftovers happened to be plant-based, but since this recipe is super customizable, you can always experiment with whatever Thanksgiving dishes you have in the fridge!

Ingredients:

  • Bread (i.e. hoagie roll, sourdough, etc.)
  • Thanksgiving leftovers, such as:
    • ½ cup of stuffing or mashed potatoes
    • 3-4 slices of vegan turkey or chicken
    • ¼ cup of roasted vegetables
    • Gravy or cranberry sauce

Instructions:

Step 1: Cut and toast the bread.

Step 2: Layer on the ingredients. I usually put stuffing or mashed potatoes on the bottom, then vegan turkey/chicken or roasted vegetables on top. If you don’t have your own leftovers or if you want to experiment with some plant-based foods, here are some ideas for sandwich fillings:

  • Stuffing: I replaced the butter with Earth Balance and the eggs with 2 tbsp of ground flaxseed mixed with 5 tbsp of water.
Image Credit: Annika Hsi ‘23
  • Roasted Vegetables:  I coated Brussels sprouts with olive oil, salt, pepper, and thyme. Then I baked them at 415°F for 30-45 min.
Image Credit: Annika Hsi ‘23
  • Plant-Based Chicken: For meat, I used Lightlife Smart Tenders. Lightlife is a carbon-neutral company that produces a variety of different soy-based meat replacements.
Image Credit: Annika Hsi ‘23

Step 3: Enjoy!

Image Credit: Annika Hsi ‘23

Recipe inspired by Wawa 

This series is brought to you by student group, Greening Dining

Good News Friday 11/27/20

Author: Camellia Moors ‘22

Welcome again to our Good News Friday series! I hope you had a happy Thanksgiving (maybe even including some of our Sustainable Meals for Busy Students recipes!). In the same positive holiday spirit, here are our top three uplifting pieces of environmental news for this week:

Image Credit: Pixabay via Pexels.com
  1. Global growth in renewable energy: A recent report published by the International Energy Agency predicts a 4% increase in installed renewable energy capacity this year, with renewables accounting for approximately 90% of 2020’s total power capacity growth. This comes at the same time that many investors have started redirecting funds into sustainable energy and away from fossil fuels, which could spur further growth in the renewable energy sector. 
Image Credit: Chad Russell via Pexels.com

2. Germany supports electric vehicles: Earlier this month, Germany’s Economy Ministry agreed to provide €2 billion ($2.33 billion) in aid funds to its auto industry to support “a switch to greener engines and automated driving.” This is especially important in light of the country’s hopes to cut emissions by approximately 50% compared to 1990 levels by 2030.

Image Credit: United States Geological Survey

3. Legal win for the Alaskan tundra: The debate over a controversial, proposed copper and gold mine in Alaska, which would have been one of the world’s largest mines for such materials, appears to have finally been settled after the Army Corps of Engineers denied the project a critical permit. Declared “contrary to the public interest,” the Pebble Mine would have threatened salmon breeding grounds. It has long been opposed by Alaskan Native Americans, environmentalists, and the fishing industry. The NRDC, for example, praised the decision, with its senior attorney Joel Reynolds stating, “Amen to certainty for this cherished area, the tribes and community of Bristol Bay, and its wildlife and waters… this move recognizes there was never any way to mitigate the harm Pebble Mine would do.”

There’s always positive environmental news somewhere if you dig a little. Join us next week for another Good News Friday, and until then, check out our past editions and contact us if you have any good news you would like to share!

Sustainable Meals for Busy Students: Apple Crisp

Author: Joe Himmelfarb ‘24

Sometimes we want to eat something warm, sweet, and comforting––something that feels close to home. At the same time, we want to indulge guilt-free, in terms of both our health and the carbon footprint of our food. To appease these cravings, look no further than this apple crisp recipe and look fast because most apples are almost out of season! This recipe is not only delicious, fairly easy to make, and highly nutritious but also a great way to practice sustainable dining. 

Farmer’s markets are still offering a variety of fresh, seasonal apples, but fear not if you cannot reach one: groceries at this time of year often stock locally produced apples. Eating locally has numerous benefits for the environment and is indeed inseparable from the notion of sustainable agriculture. It has been found that “conventional food distribution [is] responsible for 5 to 17 times more CO2 than local and regionally produced food.” Furthermore, opting for local produce supports small family farmers who often promote sustainable agriculture in various ways like limiting their use of synthetic inputs and industrial processing tools. That said, it is also important to take advantage of seasonality: out-of-season produce, even when grown locally, uses more resources than in-season produce grown locally. For example, “More water is needed to…grow strawberries in New York in the dead of winter.”

A final note before the recipe: cooking apple crisp offers an excellent opportunity to test out new kinds of apples. While most apples are not as sweet as our beloved Honeycrisps, Fujis, and Galas, tarter apples shine when it comes to baking. I prepared this apple crisp using Stayman, Jonagold, Rome, Nittany, and Goldrush apples that I purchased at my local farmer’s market. If you are able to visit a farmer’s market, I would highly recommend asking vendors for their opinion on the best baking apples.

Ingredients:

Image Credit: Joe Himmelfarb ‘24

Apple Mixture:

  • 5-6 apples, roughly chopped
  • 1 tbsp lemon juice
  • 2 tsp cinnamon
  • 1-2 tbsp maple syrup
  • Salt (optional)

Crumble: 

  • 1 ½ cups of rolled oats
  • (Roughly) ½ cup walnuts
  • 2-3 tsp cinnamon
  • 2-3 tbsp maple syrup
  • Salt (optional)

Instructions:

Step 1: Preheat oven to 350°F. 

Step 2: Blend oats or mash manually until coarsely ground. 

Step 3: Blend or mix in the remaining crumble ingredients, adding more or less cinnamon, maple syrup, and salt as desired.

Image Credit: Joe Himmelfarb ‘24

Step 4: Roughly chop apples. 
Optional Step: For softer apples, microwave chopped apples for 5 minutes.

Image Credit: Joe Himmelfarb ‘24

Step 5: Mix apples with the rest of the mixture ingredients in a baking dish.

Image Credit: Joe Himmelfarb ‘24

Step 6: Cover apple mixture with crumble.

Image Credit: Joe Himmelfarb ‘24

Step 7: Bake for 35-40 minutes.

Image Credit: Joe Himmelfarb ‘24

Step 8: Enjoy!

Optional Step: For a light, delicious plant-based pairing, try nice cream. To prepare: freeze a few ripe bananas, and then blend them while adding small amounts of water or plant-based milk until a creamy consistency is reached. You can also try blending in other flavors like vanilla, cocoa, or fruit like mango and strawberry. 

Image Credit: Joe Himmelfarb ‘24

Recipe adapted from the Mama Sezz blog.

This series is brought to you by the student group, Greening Dining.

Good News Friday 11/13/20

Author: Camellia Moors ‘22

Welcome to the third edition of our Good News Friday series! While it might be Friday the 13th, that’s no reason to focus on negative news. Here just a sample of some of the positive goings-on that have happened this week:

Image Credit: Pauline Askin for Reuters via Yale Environment 360
Image Credit: Dean Faulkner via ABC News
  • Australian Solar Power: South Australia recently became “the first major jurisdiction in the world to be powered entirely by solar energy.” For approximately an hour on Sunday, October 11, the state was able to meet all of its energy needs with a mix of rooftop and commercial solar power. While one hour might not sound like a lot, this test of solar power capacity lays the foundation for using even more solar power in the future and helps ease concerns about solar power reliability.
Image Credit: Geng Xue for Linggas via Inside Climate News
  • Reusing Greenhouse Gases: Linggas, a Chinese industrial gas company, recently demonstrated its method for capturing and purifying the greenhouse gas nitrous oxide (aka laughing gas) emitted by nylon manufacturing. Nitrous oxide’s global warming potential is approximately 300 times that of carbon dioxide and accounts for 7% of American annual total greenhouse gas emissions. This new mitigation method takes carbon (or, in this case, nitrogen) capture a step above what is normally expected, opening doors for the future of climate change mitigation.

Environmental news doesn’t always have to be doom and gloom. If you’d like to share some Good News with us, submit an article by contacting one of our Blog Editors.

Sustainable Meals for Busy Students: Oven-Baked Sweet Potato Fries

Author: Alev Studenikina ‘23

Everyone loves sweet potatoes! They can be cooked in a variety of ways and taste especially wholesome in the Fall season with the anticipation of Thanksgiving.

While, sadly, most of us right now cannot savor food marvels like Curried Sweet Potato & Lentil Stew or Maple Glazed Sweet Potato Cake made by the Campus Dining chefs, sweet potatoes are such an amazing ingredient that even a simple dish can be mouthwatering. 

Also, did you know that sweet potatoes are the way to go in terms of sustainable food production that would address the challenges of feeding the world population? The sweet potato “provides more calories per hectare and per growing month than all the major grain crops” while containing vitamins A, C, B6, manganese, potassium and antioxidants. After the discovery of the Covington sweet potato variety, well-suited to the climate in North Carolina, billions of pounds of sweet potatoes can be grown annually in this state, and sweet potatoes are farmed in other states such as California, Mississippi, Louisiana, Arkansas, and Louisiana. This means that sweet potatoes are relatively locally grown for many people in the USA, giving them a lower overall carbon footprint compared to other foods.

Enough of the facts – here is a simple recipe for healthy and delicious oven-baked sweet potato fries!

Ingredients:

  • 2 sweet potatoes
  • Vegetable oil (I used olive oil)
  • Salt (to taste)
  • Spices (turmeric and paprika, to taste)

Steps (15 min prep time + 30 min in the oven):

Step 1: Pre-heat the oven to 180°C (350°F).

Step 2: Wash the sweet potatoes and cut them into approximately fry-sized pieces.

Step 3: Line a tray with baking paper and transfer the sweet potato pieces onto it.

Step 4: Add a drizzle of olive oil, plus the salt, turmeric and paprika.

Step 5: Mix everything together so that each piece gets coated with the oil and spice mixture.

Step 6: Spread the pieces out on the tray so that there is some space between them (otherwise they will not get a nice crust). I could fit one cut-up sweet potato on the tray, so I baked the two in turns.

Step 7: Put the tray in the oven for 25-30 min. After 20 min, turn on the grill setting or the fan inside the oven to dry out the “fries” a bit.

The result:

There was actually more from the two sweet potatoes that I used, but these “fries” are irresistible when they are just out of the oven, so quite a few were gone before I got to take this picture!

This series is brought to you by student group, Greening Dining