Season of Creation

Home owners

Renters

• A house with a furnace is like a car that idles all day. Swap your furnace for a heat pump, which works by extracting heat from one location and transferring it to another (Tax Credit : 30% of the cost paid by the consumer, up to $2,000/year,)
• Swap your gas stove for an electric stove, which will also lower indoor air pollution (rebate amount has not been publicized year)

• Install a programmable thermostat model to turn off the heat/air conditioning when you’re not home.
• Get a home or workplace energy audit to identify where you can make the most energy-saving gains.  ( Tax credit – 30% of the cost paid by the consumer, up to $150)
• Consider Solar- This is  a significant expense but can vary depending on the company you choose.

30% federal tax credit via Inflation reduction act. State – – A property tax exemption for the increase in home value after going solar.

Solar Renewable Energy Certificates (SRECS), which are financial incentives for generating clean electricity.  You gain one SREC for every 1,000 kilowatt-hours generated by your solar panels, and you can sell the credits to local electricity providers and other organizations that are subject to renewable energy mandates. As of 2023, each SREC can be sold for around $45 to $70.

Solar alternative – Even if you can’t install solar panels, you can still be a part of the clean-energy economy. Check out – Old Dominion Electric Cooperative (ODEC) odec.com. ODEC has entered several long-term purchase power agreements for energy generated by wind, solar, and landfill gas resources. .

Your home – other

• Unplug computers, TVs and other electronics when you’re not using them
• Turn off lights you’re not using and when you leave the room. Change to energy-efficient LED bulbs
• Wash clothes in cold water. Hang-dry your clothes when you can
• Draft proof.
  Drafts waste five to 30 per cent of energy. Those from basements and roofs cool the most. Seal doors, windows and chimneys in those areas first. Try testing with incense. Where the smoke wavers, a draft is blowing in.To seal leaks, make or buy a “door snake” and caulk and weatherstrip doors and windows. Look for non-toxic, eco-friendly caulks. You can also add small insulating covers underneath electric outlet wall plates on outside walls or beside cold basements and crawl spaces.
• Insulate windows.
  Hang heavy curtains to keep the cold out and the cozy in. A cheaper solution: insulation film, available at most hardware stores. This plastic shrink film is easy to apply and keeps in much of the heat that would otherwise escape.
• Reverse ceiling fans.
  Many ceiling fans have a reverse mode. When they turn clockwise, they push down warm air that pools near the ceiling and circulates it through the room.
• Change furnace filters.
  Dirty filters restrict airflow and increase your furnace’s energy demand by making it work harder. Replace filters at least every three months during the heating season.Better indoor air quality is a nice side benefit of this energy-saving tip. Consider switching to a washable filter, which reduces waste and is more effective.
• Check your thermostat.
  Every degree you turn it down can save between 1.5 and five per cent of your heating bill. A programmable thermostat will help you get efficient and consistent.Turn down the thermostat when you’re sleeping or out. It’s is the most efficient way to reduce your heating bill — and your eco-footprint.

Transportation

                Carpooling

• Combine errands to make fewer trips. Remove excess weight from your car. Use cruise control.

                Consider electric or hybrid or low carbon vehicle for your next car

Speeding and unnecessary acceleration reduce mileage by up to 33%, waste gas and money, and increase your carbon footprint.

• Properly inflated tires improve your gas mileage by up to 3%. It also helps to use the correct grade of motor oil, and to keep your engine tuned

                Fly less and take alternate transportation

 

1. Food Waste

The local food banks and other distributors have worked out agreements with restaurants to help eliminate waste by taking foods they cannot sell due to sell by dates and redistributing the foods. Globally, the issue of waste is a large one.

World Wildlife Federation has covered the topic in its fall magazine.

“Today, 7.3 billion people consume 1.6 times what the earth’s natural resources can supply. By 2050, the world’s population will reach 9 billion and the demand for food will double.

“So how do we produce more food for more people without expanding the land and water already in use? We can’t double the amount of food. Fortunately we don’t have to—we have to double the amount of food available instead. In short, we must freeze the footprint of food.

“In the near-term, food production is sufficient to provide for all, but it doesn’t reach everyone who needs it. In fact, one-third of the world’s food—1.3 billion tons—is lost or wasted at a cost of $750 billion annually. When we throw away food, we waste the wealth of resources and labor that was used to get it to our plates. In effect, lost and wasted food is behind more than a quarter of all deforestation and nearly a quarter of global water consumption. It generates as much as 10% of all greenhouse-gas emissions. As it rots, it pollutes water and soil and releases huge amounts of methane, one of the most potent greenhouse gases.

“Another negative aspect of food waste is its connection to species loss. Consider this: Food production is the primary threat to biodiversity worldwide, expected to drive an astonishing 70% of projected terrestrial biodiversity loss by 2050. That loss is happening in the Amazon, where rain forests are still being cleared to create new pasture for cattle grazing, as well as in sub-Saharan Africa, where agriculture is expanding rapidly. But it’s also happening close to home.

“These wasted calories are enough to feed three billion people—10 times the population of the United States, more than twice that of China, and more than three times the total number of malnourished globally. Wasted food may represent as much as 10% of global greenhouse gas emissions, and is a main contributor to deforestation and the depletion of global water sources.

“By improving efficiency and productivity while reducing waste and shifting consumption patterns, we can produce enough food for everyone by 2050 on roughly the same amount of land we use now. Feeding all sustainably and protecting our natural resources.”

South Korea has a system that keeps about 90 percent of discarded food out of landfills and incinerators, has been studied by governments around the world. But the country’s mountainous terrain limits how many landfills can be built, and how far from residential areas they can be built.

Since 2005, it’s been illegal to send food waste to landfills. Local governments have built hundreds of facilities for processing it. Consumers, restaurant owners, truck drivers and others are part of the network that gets it collected and turned into something useful.

In the case of a restaurant when it gets to a plant. Debris — bones, seeds, shells — is picked out by hand though most facilities are automated. A conveyor belt carries the waste into a grinder, which reduces it to small pieces. Anything that isn’t easily shredded, like plastic bags, is filtered out and incinerated.

Then the waste is baked and dehydrated. The moisture goes into pipes leading to a water treatment plant, where some of it is used to produce biogas. The rest is purified and discharged into a nearby stream.

What’s left of the waste at the processing plant, four hours after Mr. Park’s team dropped it off, is ground into the final product: a dry, brown powder that smells like dirt. It’s a feed supplement for chickens and ducks, rich in protein and fiber, said Sim Yoon-sik, the facility’s manager, and given away to any farm that wants it.

For consumers, at apartment complexes around the country, residents are issued cards to scan every time they drop food waste into a designated bin. The bin weighs what they’ve dropped in; at the end of the month they get a bill.

Read more

The Prophetic Voices podcast of the Episcopal church has a series of episodes focused on the Season of Creation. The podcast is hosted by the Rev. Shaneequa Brokenleg, who is the Episcopal Church’s staff officer for Racial Reconciliation. The podcast explores the lectionary through the lens of social justice. All episodes.

Here is this week’s Sept 24 podcast