Stories about Local Champions
The Local Champions Blog highlights some of the amazing work our community accomplishes and motivates us all to work better together. We are lucky to work with so many champions who are a model for positive behavior change and influence us to go the extra mile. Our local champions are building connections within the community every day. Filter our stories by categories listed below or browse them all. We hope you’re inspired by the local champions in our community, too!
Sustainable Connections program areas:
Food & Farming
Think Local First
Toward Zero Waste
Food Recovery Program
Energy and Green Building
Resources:
Press Releases
Sustainability Champions
Business Resources
Recipes
Guest Contributors:
Sustainability Spotlights by Peak Sustainability:
Bellingham Public Schools
Holly’s Meat Pies
Brio Laundry and Cleaners
Chuckanut Builders
Aslan Brewing
Tony’s Coffee
View all stories:
C•SQUARE & The Third Street Café: New offerings from the Skagit Valley Food Co-op
Have you had a chance to check out C•SQUARE, the new culinary adventure Skagit Valley Co-op opened last fall? There is so much good stuff going on down there! The new space showcases a handful of gourmet food counters new to the Skagit Valley Food Co-op and a...
Mt Baker Care Center Toward Zero Waste Case Study
Blanchard Mountain Farm: Good food, great community, healthy ecosystems
There are many lives each of us could live, many different paths one could explore during the course of his or her life, and each comes with its own blessings and challenges. If we are lucky, or so predisposed, we get to experience many ways of being during...
Hundred North: Modern Food and Drink
by Alex Smith Bellingham is leading the charge in a local food revolution. The city has the unique combination of community-based values and healthy lifestyles, as well as an abundance of great local food. The fertile valleys to the North and East are bursting with...
Don’t forget the People!
He said, “My most valuable asset walks out the door every evening–that asset being my employees.” The implication being that on the most basic level they were free to come back each day–or not, and if they indeed came back, what attitude would they have when they walked in the door?
Lovitt Restaurant: Relaxed Farm to Table Eating
by Alex Smith Think back to a time when you really, truly enjoyed a meal. What were some things that stood out? Maybe a standard ingredient was made from scratch rather than store-bought. Maybe there was a personal connection – ingredients grown by friends or from...