SCRAP

According to a recent “Waste Characterization Study” done by San Francisco’s Department of the Environment, nearly 63 percent of the city’s 500,000 tons of annually collected garbage is actually either compostable or recyclable.  Included in this percentage are a large number of reusable items, especially commercially manufactured surplus product such as paper, fabric, tile, etc. according to Anne Maurie Theilew, the founder of SCRAP, a warehouse space dedicated to the rescue and resale of otherwise landfill bound artist materials. SCRAP (Scroungers Center for Reusable Art Parts) was founded under the S.F. Arts Commission in 1976 as a nonprofit organization with the goal of reducing the amount of unnecessary landfill waste and contributing low-cost art supplies to local artists and educational programs. Aside from a healthy working relationship with the city’s waste collection company, Sunset Scavengers Co., who’s employees regularly safeguard material along their daily routes to be donated, SCRAP also accepts tax deductible donations of QUALITY materials from individuals as well as businesses. As an artist, I have found SCRAP to be of great value, both for its large variety of continually circulating inventory, and for its unbeatable prices.  SCRAP is located at 801 Toland St.  (near Bayshore).  It is open 9-5 Tuesday through Saturday.  For more info contact 415.647.1746 or check out scrap-sf.org

“Locavore” was the Oxford American Dictionary Word of the Year in 2007.  As we head towards the peak of the growing season I proclaim this the summer of the locavore!  For those not “in the know,” a locavore is someone who makes an effort to eat food that comes from his or her surrounding area. Some insist on food coming from within a 100-mile radius of their homes, others are less strict. What are the benefits of eating locally? How difficult is it to be a locavore? What resources are available to locavores in the five boroughs?  This article will answer those initial questions and help you find the right questions to ask. 

You may be thinking, “Isn’t most of the food I can buy in New York from New York?”  No.  No, it is not. The modern food system in America is built on the platform of cheap food.   Most of the food in this country comes from huge assembly line operations that run like factories, giving birth to the term “factory farm.” These factory farms ship to locations around the world driving out small farms that cannot compete on price. A walk through the produce section of your local grocery store is like a trip to California and South America. The meat and dairy departments will take you to the Midwest. Purchasing seafood is practically a world tour. Being a locavore in New York takes effort.

There are lots of reasons people are willing to put in the effort to eat locally in New York. Local eating, compared to indiscriminate eating, consumes less oil, is better for the environment, is better for our health, is kinder to animals, supports a local economy, puts eaters in touch with the seasons, and just plain tastes better.  Some of these benefits rely on your ability to ask the producer questions about the food production, a task that is much easier in a local food system where direct farm-to-consumer sales are the norm.

When consumers consciously consider food choices, they can reduce oil consumption and usage. The obvious oil usage comes from transport of food products. As mentioned in Animal, Vegetable, Miracle, on average, food in this country travels about 1500 miles to your plate. And when you think about processed foods typically comprising many ingredients shipped from several distant locations, it’s easy to see that a wise food choice can have immensely positive effects. Combining the environmental effects of consuming local products and organic products can make an even bigger impact. Eating organic greatly reduces oil consumption in the growing of produce and animal feed by eliminating the use of synthetic fertilizers, herbicides, and pesticides, which all require oil in their production. The conventional (inefficient) food production model requires more calories of oil than calories of food produced. The organic system uses one calorie of fossil fuel for every two calories of food.  In her popular locavore book Animal, Vegetable, Miracle, Barbara Kingsolver writes that if every U.S. citizen ate one more meal a week composed entirely of locally and organically raised meat and produce we could reduce our country’s oil consumption by over 30 million gallons of oil every week.

In addition to oil usage the conventional food system takes its toll on the environment in other ways. The transport itself increases air pollution and releases greenhouse gases into the atmosphere.  More pollution is caused by excessive use of chemical pesticides, herbicides, and fertilizers. These excess chemicals end up in our waterways. As stated in The Omnivore’s Dilemma nitrogen from synthetic fertilizer coupled with runoff from animal confinement feedlots has created an algal bloom dead zone the size of the state of New Jersey in the Gulf of Mexico. The use of chemical fertilizers also creates imbalance in the soil by dousing the land with nitrogen, phosphorous, potassium and little else. This imbalance depletes the soil of other nutrients. It is certainly possible that farmers in your local region are using theses harmful conventional methods, however, it is much easier to learn how your food is produced when you can talk to the farmer at your local market, or better yet, schedule a visit to the source. 

It is undeniable that eating local farm-to-table foods is better for consumer health. The so-called “Western” diet, heavy in processed foods, is thought to contribute to many health problems including obesity, adult-onset diabetes, heart disease, and cancer. Buying foods directly from farms avoids processed foods entirely. Fresher produce is known to have more nutrients than produce that has traveled long distances in a truck bed. Organic produce also contains more nutrients and antioxidants than conventional produce. The antioxidants are the plants natural pesticide. Think about it: a plant that needs to fight pests on its own logically would contain more antioxidants than a plant sprayed with a chemical pesticide.  Some produce found in grocery stores or restaurants are genetically modified organisms (GMOs). The health effects of GMOs are unknown. The studies that have been done on them are extremely biased as most of the studies are funded by the companies that create GMOs.

In addition to the benefits derived from eating local fruits, vegetables, grains, and other plant matter, animal products from small local farms are healthier in general as well. Animals raised on pasture produce healthier eggs, meat, and dairy. Compared to your typical grocery store eggs from factory farmed chickens pastured eggs have 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, and 7 times more beta carotene. Grass-fed beef has shown similar health benefits when compared to feedlot grain-fed beef.

As a species, humans have evolved to rely on food found in nature.  We are designed to reap the most benefit from our foods when nutrients are present in their natural proportions.  For example, as described in Animal, Vegetable, Miracle, spinach is known to be high in iron, but it is the calcium also found in spinach that allows our bodies to absorb most of the iron in the spinach. In his book, In Defense of Food, Michael Pollan advises us to eat foods that humans have relied on for centuries. He reports that societies relying on a “traditional” diet of foods found in nearby regions have a much lower incidence of so-called “Western” diseases.

One of the most compelling reasons to buy directly from local farmers is to support farms that treat animals humanely. For animals involved in the production of meat, dairy, and eggs found in most grocery stores and restaurants, cruelty is the norm. Animal cruelty laws, which protect our pets don’t apply to farm animals. Regardless of the fact that pigs are known to be as smart as dogs, they can legally be confined for most of their lives in a pen that doesn’t even give them enough room to turn around. Because of the amount of pigs in these confinement facilities waste builds up, damaging air quality. The damage is so severe that when people enter these pig facilities they must put on masks in order to breathe. But the pigs’ airways are allowed to be constantly damaged by this toxic air. This type of cruelty extends to most animals farmed throughout the world. It might be a stretch to ask that all farm animals be treated like family pets, but they are not even treated as well as their wild counterparts. Even if farm animals are destined to have short lives, there is no excuse for torturing them while they are on this earth. To read more about farm animal rights I recommend the animal rights classic Animal Liberation. Be warned, however, that Peter Singer will try to convince you to become a vegetarian. He does have a good argument for vegetarianism, but he also concedes that eating products from humanely raised animals is acceptable as well. Though attaining food from humanely treated animals was extremely difficult when Animal Liberation was first published in 1975, it is much less difficult today. The beauty of direct sales from farmer to consumer is that you, as consumer, can head to your local farmers market and talk to the person responsible for the food on your plate. Talking to farmers is an excellent way to eat consciously. Learn a little bit about the various forms of animal cruelty, and then ask farmers at market if they engage in those activities. You may also want to ask farmers what they feed their animals. Ruminants, like cows, sheep, and goats, have evolved to subsist on grass and forage and when farmers feed these animals grains, it can cause discomfort and health problems for the animals. 

Buying food from local farms can also be a conservation effort. There are many species and breeds of plants and animals that are farmed so rarely that they are endanger of extinction.  It may seem counterintuitive, but the only way to encourage the continued existence of these rare domestic plants and animals is to eat them. According to Slow Food International’s Ark of Taste “93% of North American food product diversity has been lost since 1900.” The large farms supplying most grocery stores and restaurants are not supplying diversity. It is the small farms, which you can find in your local farmers market, that present a more diverse selection of plant and animal species and breeds. Animal, Vegetable, Miracle states that “according to Indian crop ecologist Vandana Shiva, humans have eaten some 80,000 plant species in our history. After recent precipitous changes, three-quarters of all human food now comes from just eight species, with the field quickly narrowing down to genetically modified corn, soy, and canola.” There are many breeds of farm animals, once prevalent, that are now almost nonexistent. But look to your local farms to find meat from Red Wattle Hogs, Navajo Churro Sheep, Buckeye Chicken, or Pineywoods cattle.

Supporting local farms is also a great way to support members of our community and boost the economy in our region. It takes effort to buy local food. There are more convenient ways to get food on the table. However, eating locally makes a statement that where your food comes from is important to you. The more consumers care about local eating, the greater the chance that convenient ways to eat locally will arise.  Eating locally will put you in touch with the seasons and connect you to your region with the added benefit of eating produce when it’s at its peak. In this country it’s rare to find truly regional cuisine. If America is to grow as a gourmet nation we need to develop cuisine based on fresh, local ingredients and establish/reestablish good regional cooking. As it is, much of the cuisine in America relies on ingredients from other parts of the world so the food is destined to be inferior to food eaten in its indigenous region. Which brings us to the best thing about local food. IT TASTES BETTER. Fresher food tastes better than food that sits on a truck, boat, or plane traveling. Grocery store produce is often bred for shelf-life while sacrificing taste. As long as the produce looks good and can survive shipping and sitting in the store for a while, taste is not a big concern. When you start buying local produce you may find a few odd-shaped vegetables, but they are all grown with taste, first and foremost, in mind. Grocery stores make other concessions which sacrifice taste. For example milk is sometimes ultra-pasteurized, which increases shelf life but results in bland milk. Grocery store fish and meat is sometimes color enhanced so you can’t use color as a guide of freshness either. The same can be true for fruits and vegetables, which are often picked well before they are ripe and then sprayed with ethylene, a plant hormone, which changes the color of the fruit to give the appearance of ripeness.To ensure your food is fresh, make an effort to buy as much food as you can from small, local farms.

There are many resources in and around New York that make it possible for you to eat most or even all of your food from local sources. Finding which items are truly local may take some research on your part. Let’s start with the online resources that will help you to find local food.

Local Harvest ( HYPERLINK "http://www.localharvest.org" www.localharvest.org) and Eat Well Guide ( HYPERLINK "http://www.eatwellguide.org" www.eatwellguide.org) are both good places to search for farmers markets, CSAs, co-ops, restaurants, and grocery stores that are likely to have local food. Just because they are listed on these sites doesn’t mean that all the food is local, though.  Be sure to ask questions before purchasing food if you’re unsure of where it was farmed.

A couple other useful sites are 100 mile diet ( HYPERLINK "http://www.100milediet.org" www.100milediet.org) and Slowfood International ( HYPERLINK "http://www.slowfood.com" www.slowfood.com). The 100 mile diet is a good place to get a feel for how other locavores get by.  Slowfood International (derives its name from being the opposite of fast food) helps consumers think about the food they put in their bodies.

A web resource that is in progress is my blog Red Wattle ( HYPERLINK "http://www.redwattle.com" www.redwattle.com).  Named after a rare breed of pig, the Red Wattle Hog, the blog focuses on local eating mainly through recipes. Each ingredient in every recipe links to a page about the farm where that ingredient was produced. This farm page gives a review of the farm based on how the farm treats animals, consumer health effects of their farming practices, and environmental effects of their farming. The blog covers farms which provide food to either the New York or Washington DC areas and the farm reviews give proximity of the farms to whichever of these cities the farm serves. I hope to also have reviews of restaurants and grocery stores on the site soon, which will provide information about where they attain their food and the methods used in its farming.

These web resources will give you many ideas of where to look for local food. What are the best places to get local food in New York?  The best source is probably the farmers market. There are greenmarket ( HYPERLINK "http://www.cenyc.org/greenmarket" www.cenyc.org/greenmarket) farmers markets in many neighborhoods throughout the city.  Everything sold at the greenmarket is from a local producer. The one exception to this is the baked goods and other prepared food. While they are made locally, every ingredient isn’t necessarily local. Ask the seller if you’re unsure.

Another great source of local food is Community Supported Agriculture or CSA. In this system, consumers pay up front for a share of items produced from a single farm or group of farms during the growing season. Your farm share is dropped off, usually weekly, to a set location for your pickup. This works well for people who are adventurous in the kitchen and who are willing to eat similar items for a few weeks at a time. If you are a picky eater, or you travel a great deal, or you just don’t like to cook, a CSA is probably not the best option for you. Another option for direct sales from farms to consumers is a buyers club. In a buyers club a group of people get together and have their products delivered from the farm at once to make it more convenient for the farmer. This can also be more convenient for you than a CSA since you get to pick which items you want instead of receiving whatever they deliver.

Some farms also offer home delivery. One example is milk, which will be delivered from Pennsylvania farms to your door in a glass bottle from Manhattan Milk ( HYPERLINK "http://www.manhattanmilk.com" www.manhattanmilk.com). Additionally, FreshDirect ( HYPERLINK "http://www.freshdirect.com" www.freshdirect.com), the online supermarket, has a “local foods” section, which offers some meat, seafood, dairy, eggs, and produce from the region.

One of the most rewarding ways to eat locally is to grow food yourself.  Though I’ve heard stories of people raising livestock in their New York apartments that’s probably not the best idea. Getting a plot in a community garden and growing some of your favorite veggies, however, is a great way to know what you’re eating. You can also do container gardening on a rooftop or fire escape or even just grow some herbs on your windowsill. What’s more local than something that you grow in your own home? I would also recommend buying heirloom seeds. Some hybrids only produce good plants for one generation, so you can’t really save seeds. If you get your seeds from a place like Seed Savers Exchange ( HYPERLINK "http://www.seedsavers.org" www.seedsavers.org) or Heirloom Seeds ( HYPERLINK "http://www.heirloomseeds.com" www.heirloomseeds.com) you can save seeds from the best producing plants for use the following year. That second growing season, even your seeds will be local!

There are a lot of restaurants, grocery stores, and co-ops in New York, which now offer local food. Use the online resources above to find good leads on locations near you that may have local food, but definitely ask questions to the seller. Unless it explicitly says that the food is local it is likely that it’s not. A recent trip to Whole Foods in the city revealed a few local items, but most of the produce, meat, and dairy, was not produced nearby. Let your favorite grocers and chefs know that you care about local eating

Finally, here is some recommended reading for anyone who wants to really question food production and learn more about becoming a locavore:  The Omnivore’s Dilemma by Michael Pollan, Animal, Vegetable, Miracle by Barbara Kingsolver, Plenty:  One Man, One Woman, and a Raucous Year of Eating Locally by Alisa Smith and J.B. Mackinnon, In Defense of Food by Michael Pollan, Animal Liberation by Peter Singer, Everything I Want to Do is Illegal by Joel Salatin, What to Eat by Marion Nestle, and Renewing America’s Food Traditions:  Saving and Savoring the Continent’s Most Endangered Foods edited by Gary Paul Nabhan. 

I’d like to thank my wife Melanie ( HYPERLINK "http://www.greymoggie.com" www.greymoggie.com) and friends JT and Sarah Hutchens, and Jenny Stanjeski for their contributions to this article. 

Eric Karlins is a blogger and local food enthusiast at  HYPERLINK "http://www.redwattle.com" www.redwattle.com

Incidentally, the use of synthetic fertilizer started after World War II when there was an excess of ammonium nitrate from explosive production.  Apparently the next logical thought was to dump this on our crops to make use of the nitrogen.

The brainchild of two long-time area residents, the Fort Greene/Clinton Hill Food Co-op has come a long way since the first meeting of 40 or so people in the Presbyterian church on Lafayette and S. Oxford St. on a cold January night.

DK Holland and Kathryn Zarczynski finally decided to act on their feeling of disappointment with regards to the quality of food for purchase in the Fort Greene and Clinton Hill neighborhoods at the beginning on this year.  They put out feelers in the neighborhood to gauge the communities' interest in starting a food cooperative, akin to the institutional Park Slope Food Coop.

"I was a new member of the Park Slop Food Coop last July [2007] -- and being very active in Fort Greene and Clinton Hill for years and knowing how much people crave community here (and how we lack affordable, quality food) -- starting a food coop was a no-brainer, " says Holland.

Sprung by the determination of many of the attendees at that initial meeting, the organizing group has quickly snowballed into a group over over 100 active members (a working term as the coop is yet to establish parameters of membership), with nearly 500 interested followers who keep up to date on the developments via email, word of mouth and the web site (www.clintongreenefoodcoop.com).

Reflecting on the enormous and slightly unexpected groundswell of support, Holland proclaims, "Now I realize the immense amount of work that needs to be done [to form a coop] and I am so impressed with the huge number of extremely competent people who have come forward."

The heart of the coop is a community converging to create a common goal.  Completion of tasks is reminiscent of a potluck dinner with members bringing to the table their specialties and expertise. 

Holland, who comes to the coop with experience in brand management, recently formed the Branding Committee in search of an official name for the coop.  

Likewise, the Finance Committee, while working on the legal aspects of a potential coop, solicited members for expertise in legal affairs.  As it were, a member of another committee has a contact who happens to be a lawyer!

Another member of the Merchandising Committee has worked in the grocery business and has contacts with suppliers and knowledge of the industry.  Similar examples of a community joining where they can abound within the theoretical walls of the coop. 

Much like a complex puzzle for the community, food coop members connect more and more pieces each day as they inch closer to see the picture that the complete puzzle shows.

"If we can't get this coop off the ground, who can?" wonders Holland.

Compact communities such as the Hill allow residents to drive less by because the things they want are closer to where they live–a concept known as “access by proximity.” We’re fortunate enough—unlike rural communities—to not have to go very far. Of course, this is a good thing because it means emissions of CO₂ will be greatly reduced if you don’t use a car. According to the EPA, the average car owner emits approximately 5.5 metric tons of CO₂ a year. Almost one-third of carbon dioxide produced in the United States comes from motorized transportation. 

Fortunately for us, there are plenty of effective alternatives–the most obvious is the MTA. We’re lucky. The Atlantic Avenue and Flatbush and Dekalb are two major hubs with access to the LIRR and we have the B25, 26,38,52, and 54 bus lines. And of course, there are the A,C and G lines on Lafayette Avenue.

Bicycle usage is growing in our area, which means more people are advocating for better riding conditions. Because of this, Brooklyn is seeing significant improvements around the borough. According to Streetsblog.org, the DOT has plans to eliminate vehicular parking spaces and replace them with bike racks in North Brooklyn – chosen because more than 70% of the households do not own cars. Since 2001, the DOT has added more than 150 miles of bicycle lanes. The newest of which was added on Willoughby Avenue from Fort Greene Park all the way to Bedford. Much of these improvements were made with the help of Transportation Alternatives, an advocacy organization for cycling, walking, and environmentally friendly transportation. 

Purchasing a small cart for the front or back of a bicycle is a great way to maximize its efficiency; it’s perfect for short errands to grocery store.  If you have children, consider purchasing a bicycle trailer, which will allow you to safely take your kid(s) with you wherever you go on a bike. Ken Schles, a resident of Fort Greene, bikes to Tribeca nearly everyday with his seven-year-old daughter riding in a Trail–A–Bike. After dropping her off at school he heads to his photography studio. Along the way they like to point out what they see, “one day we counted dogs,” Ken said. When I asked Ken why he does it he said, “It’s a great opportunity to get some exercise and spend some quality time with my daughter.” After talking with Ken, I went on my computer and used Google maps to calculate the distance and estimate the time to compare biking his route to taking the subway. It’s only 3.5 miles or approximately 25 minutes on a bike. 

There are also car alternatives. The arrival of the Zipcar vehicle sharing service, for instance, which allows members to live without a vehicle, but still have access to one when they need it. Each Zipcar takes over 20 personally–owned vehicles off the road (there are over 3,000 Zipcars around the world.) Consequently, less land and financial resources are needed to provide parking infrastructure. Car usage of individuals is reduced by as much as 50%. This all means fewer greenhouse gases emissions and, of course, less congestion on the roads.

There are currently a total of 21 Zipcars available in Clinton Hill at DMK Garage at 116 Waverly Avenue, at Armory Parking Garage at 172 Vanderbilt Avenue, and at BAM at 258 Ashland Place. The cars come in a variety of makes and models ranging from the Toyota Prius to the Subaru Outback Oden.

Walking is the ultimate alternative for obvious health and environmental reasons. However, it also fosters interaction between community members–something essential for community sustainability. Rob Hersey, a student at Pratt, gave up his vehicle when he moved to Fort Greene from Westchester two years ago. “Where I lived, you needed a car to get around. In Brooklyn, walking is definitely more efficient–not to mention less expensive!” says Rob. He walks to class everyday from his apartment near Fort Greene Park. In a compact community like the Hill, there are many opportunities for social interaction as Rob explains, “I like to get out and interact with the community; riding around in a vehicle just seems reclusive.” Social interaction is a fundamental part of a sustainable community. Walking is truly a sign of healthy community in more ways than one. 

The Arrival of the Zipcar vehicle sharing service has been a long awaited addition to Brooklyn’s transportation alternatives. Car sharing services like Zipcar allow members to live without a vehicle, but still have access to one when they need it. With monthly and yearly payment plans (gas and insurance included), it’s convenience without the cost and hassle of actually owning a vehicle. And it’s prompting a new way of thinking about personal vehicles as they relate to the transportation system.

Zipcar’s members, “zipsters” as they’re referred to, are challenging the conventional conception of personal vehicles. They think of shared vehicles as part of the public transportation system rather than an alternative to the system. Zipsters use the most efficient means of transportation for the task–walking, biking, public transportation, taxi or Zipcar. Going to farmer’s market? Walk. Going to Ikea to pick up furniture? Hop in a Zipcar. Most urban residents already evaluate their transportation needs according the task at hand. It’s less costly, better for the environment and simply smarter.

Compact communities such as Brooklyn allow residents to drive less by bringing the things they want closer to where they live–a concept known as “access by proximity.” Taking advantage of this concept, vehicle sharing encourages people to recognize personal vehicles as a community good. The concept of designating transportation as shared property is catching on with bicycles as well. According to the New York Sun, Community organizers and transit advocates are working together to bring a bicycle-share program to Manhattan, Queens, and HYPERLINK "http://www.nysun.com/related_results.php?term=Governors+Island"Governors Island. The ability to live smarter in urban environments, with less driving, is a major agent for sustainable prosperity.

According to a recent member survey, Zipcar’s service has had significant, positive impact on the environment and local communities. Each Zipcar takes over 20 personally–owned vehicles off the road (there are over 3,000 Zipcars around the world.) Consequently, less land and financial resources are needed to provide parking infrastructure. Car usage of individuals is reduced by as much as 50%. This all means fewer greenhouse gases emissions and, of course, less congestion on the roads.

There are currently 21 Zipcars available in Fort Greene at DMK Garage at 116 Waverly Avenue, at Armory Parking Garage at 172 Vanderbilt Avenue, and at BAM at 258 Ashland Place. The cars come in a variety of makes and models ranging from the Toyota Prius to the Subaru Outback Oden. Zipcar’s launch into Fort Greene and Clinton Hill is a great example of local residents’ acceptance of change towards a healthier and smarter community. With all the changes that have already been made and all the changes yet to come, there’s no doubt Fort Greene and Clinton Hill is quickly becoming a leading sustainable community in New York City. Zipcar is just one more addition to our environmentally friendly options we have available in our community.

Pratt Institute has long been regarded as a consistent progenitor of creatively talented individuals. Recently, several members of Pratt’s faculty and students have begun to focus their talent on sustainability. In the past few years, several organizations and initiatives on campus have sprung up to address the issues of sustainability on and off campus.

Sustainable Pratt, led by a mix of faculty, students, administrators and staff, was created in 2005 to unify the school’s interest in sustainability. In March, the organization hosted its second annual “Green Week”, which elicited students and members of the community to participate in addressing local environmental issues. The organization meets regularly to develop plans for facilitating communication, generating awareness, and encouraging collaboration.

In 2007, a group of students created a simple, yet aggressive, recycling system to address the Institute’s lack of such a program.

Recently, Pratt designated Deb Johnson as Sustainability Director–the Institute’s first such position. Among other things, Mrs. Johnson will guide the reduction of emissions on Pratt’s campus by 30% by 2017 as part of the “2030 Plan” put forth by Mayor Michael Bloomberg in 2007.

Perhaps the most potentially far-reaching–albeit unknown–organization at Pratt is the Pratt Design Incubator for Sustainable Innovation.

Deb Johnson formed the Incubator in 2002. The goal is to support the entrepreneurial talents of designers, artists and architects selected from the Pratt community. The deal is simple: if you’re an alumnus of Pratt and you’re starting a business that addresses the issues of sustainability, you get free office space with amenities, advice from a network of professionals and mentors, and a peer support system that grows with you. With that accord, the members are set free to pursue their dreams. And unlike most university incubators, the Pratt Design Incubator does not require businesses to give up a percentage of the company to become a member.

The main office is located in the basement of the Engineering building on Pratt’s Brooklyn campus. The Incubator also has an auxiliary space in the Brooklyn Navy Yard, which is provided by Mrs. Johnson to accommodate projects that require larger space. Over the next few months, all the members of the Incubator will begin the transition of moving their operations entirely to the Navy Yard while the Pratt space is transformed into the headquarter office where Mrs. Johnson will be situated. 

Since inception, the Incubator has launched six businesses. Currently there are five businesses growing in the Incubator.

Sustainably Minded Interactive Technology (SMIT): led by Samual Cochran (Founder/Partner), Teresita Cochran (Founder/Partner) and Benjamin Howes (Partner). SMIT develops products that allow people to reduce their negative impact on the environment. Their current project, GROW, is a truly innovative approach in obtaining energy from wind and the sun in one elegant hybrid device. The concept design is on display at the MOMA in the exhibition Design and the Elastic Mind now through May 12. Visit s-m-i-t.com for more information.

Domestic Aesthetic: led by Diane Ruengsorn (Founder).  Domestic Aesthetic sells affordable home products that are socially and environmentally responsible. The company works with farmers and foresters in impoverished areas helping them develop their commodity goods into value added products.

New York City Water Tower Furniture (NYCWTF): led by David Gibbs (Founder /Partner) and Nao Matsumoto (partner). Have you ever wondered what happens to those old water towers when they come down? NYCWTF has developed a brilliant solution by upcycling discarded water tower wood into heirloom quality home furnishings. The team is also working on a special public project commissioned by the City of New York. Visit nycwtf.net for more information.

Thrive: led by William Staley (Founder/Partner) and Terrance Clark (Founder/Partner). Thrive is a non-profit national sustainable design initiative that plans to provide social and economic relief to the 20 poorest US counties by exploring the ways ecologically and socially conscious design can help move areas out of decline. The team has decided to begin their pilot center in Arkansas after receiving a pledge of support by the Governor and the Mayor of Helena.

One Earth Network: led by Steven S. Matt (CEO and founder), Thomas Fondano (Technology Leader), Emmett Pickett (Chief Financial Officer), and Nicholas Whitaker (Visualization Marketing Coordinator). One-earth.com enables people to find and post Green actions, businesses, organizations, and events in their neighborhood; it’s like a Craigslist for environmentalists. The team plans to launch the site in June. Visit one-earth.com for more information.

For more information about the Pratt Design incubator and all of the businesses discussed here, visit incubator.pratt.edu