10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Day 3 Café Britt Tour
To contact us Click HERE
Hola!
Today we headed to Barva de Heredia for a tour of Café Britt, the first gourmet coffee roaster in Costa Rica. Upon arrival we were greeted by enthusiastic and highly entertaining tour guides who provided us with a lot of information, fun facts, and history about the production of coffee. The tour began with a brief explanation of the history of coffee, focusing on where it started and how it ultimately ended up in Costa Rica. The guide explained that the Costa Rican economy was rejuvenated by entering into the coffee industry, which is why coffee continues to be a major component of the Costa Rican culture.
We then visited the nursery where we learned that it grows in the nursery for a year before they plant it in the field. Then, we ventured through the coffee plants to see sustainable pest control, which was really different and creative. They use a handmade contraption consisting of plastic cups, a lid, string, water and a little bit of alcohol (the bugs like rum). These mechanisms are hung in the coffee bushes. The bugs get drunk and fly into the water where they drown, but at least they are happy.
Next stop on the tour was the roasting and packaging process. Café Britt is primarily a roaster. While they do grow their own beans, the majority of their coffee is purchased from organic shade grown farms in the area. Although they take pride in using sustainable production measures and producing organic coffee, they shared this interesting fact with us, “Costa Rica produces 2% of the world’s coffee however, only 5% of that is organic”. We found this to be very interesting considering the trend of companies moving toward organic and sustainable products. We learned that Café Britt packages their coffee in specialized bags that allow the coffee to stay fresh for a year before it is opened and up to a month after.
We then learned the cupping process for the second time. Their techniques were very similar however this time we were offered tips on how we as consumers can keep the coffee fresh and delicious like they do. We ended the tour with a traditional Costa Rican lunch and lots of delicious coffee.
In conjunction with what we learned yesterday a lot of loose ends were tied up allowing us to obtain a greater understanding of what it takes for coffee to go from bean to cup. Pura Vida!
Tips for a great tasting coffee:
Today we headed to Barva de Heredia for a tour of Café Britt, the first gourmet coffee roaster in Costa Rica. Upon arrival we were greeted by enthusiastic and highly entertaining tour guides who provided us with a lot of information, fun facts, and history about the production of coffee. The tour began with a brief explanation of the history of coffee, focusing on where it started and how it ultimately ended up in Costa Rica. The guide explained that the Costa Rican economy was rejuvenated by entering into the coffee industry, which is why coffee continues to be a major component of the Costa Rican culture.
We then visited the nursery where we learned that it grows in the nursery for a year before they plant it in the field. Then, we ventured through the coffee plants to see sustainable pest control, which was really different and creative. They use a handmade contraption consisting of plastic cups, a lid, string, water and a little bit of alcohol (the bugs like rum). These mechanisms are hung in the coffee bushes. The bugs get drunk and fly into the water where they drown, but at least they are happy. Next stop on the tour was the roasting and packaging process. Café Britt is primarily a roaster. While they do grow their own beans, the majority of their coffee is purchased from organic shade grown farms in the area. Although they take pride in using sustainable production measures and producing organic coffee, they shared this interesting fact with us, “Costa Rica produces 2% of the world’s coffee however, only 5% of that is organic”. We found this to be very interesting considering the trend of companies moving toward organic and sustainable products. We learned that Café Britt packages their coffee in specialized bags that allow the coffee to stay fresh for a year before it is opened and up to a month after.
We then learned the cupping process for the second time. Their techniques were very similar however this time we were offered tips on how we as consumers can keep the coffee fresh and delicious like they do. We ended the tour with a traditional Costa Rican lunch and lots of delicious coffee.In conjunction with what we learned yesterday a lot of loose ends were tied up allowing us to obtain a greater understanding of what it takes for coffee to go from bean to cup. Pura Vida!
Tips for a great tasting coffee:
- Purchase pre-ground coffee unless you have a proper grinder and know how to do so. It makes all the difference in the taste. Fine ground coffee is only for espresso.
- Do not leave your coffee in the pot for more than 10 minutes.
- Consume coffee within 20 minutes of pouring.
- In order to preserve coffee throughout the day keep it in a thermos.
Day 3 San Jose CIty Tour
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Buenos Dias!
Our trip to downtown San Jose yesterday was both entertaining and educational. We stopped at market central, which is like a huge indoor flee market flooded with souvenirs and items more suited for the locals such as raw and dried meat assortments (it seemed like every kind of animal and body part were there), live animals (hundreds of little chicks), used and new clothing and footwear. We noticed many differences from American practice such as 1) female mannequin's have larger thighs and are more curvey than their American counterparts, 2) you can negotiate at all of the stores for a better price, 3) stores showcase merchandise in the store window with price stickers large enough to see without coming in, which might be practiced to prevent people from coming in and touching all of the clothes to find pricing, and 4) The store workers were so accommodating.
Next, we visited a coffee shop to interview the salespeople and observe the pricing and display. One of our students tested his broken Spanish and asked questions for the group. We learned that organic coffee was almost double the price of regular coffee, and that single seed (very rare) coffee beans sell for the same premium. It was great to see the retailing perspective of the coffee industry.
We were very lucky to take a tour of the National Theater. This beautiful theater was built by coffee farmers as a place to enjoy culture and the arts. The architecture screams Italian and French influence, and even the women depicted in the paintings on the ceilings are very fair skinned, misrepresenting Costa Ricans. We assume the painter didn’t do his homework! Regardless, it was refreshing to know that coffee farmers had such a strong influence on the culture of the Costa Ricans as the theater is still active.
To continue our cultural journey, we headed to the Pre-Colombian Gold Museum to admire gold pieces of art collected for centuries. We found out that although Costa Rica is rich in gold the conservation of the Rainforest is their number one priority. We also viewed a special exhibit featuring large cats like the Cougar. Can you tell what kind of cat this is?
We completed the day with dinner at a local San Jose restaurant. Everyone seemed to enjoy their fresh-squeezed fruit drinks (like guava, passion fruit, strawberry) and large platters of traditional Costa Rican cuisine (steak, chicken, seafood, rice). One student even claimed that her seafood soup was the best she has ever had! Muy Bueno!
Bryant University Sustainability Marketing 385
Our trip to downtown San Jose yesterday was both entertaining and educational. We stopped at market central, which is like a huge indoor flee market flooded with souvenirs and items more suited for the locals such as raw and dried meat assortments (it seemed like every kind of animal and body part were there), live animals (hundreds of little chicks), used and new clothing and footwear. We noticed many differences from American practice such as 1) female mannequin's have larger thighs and are more curvey than their American counterparts, 2) you can negotiate at all of the stores for a better price, 3) stores showcase merchandise in the store window with price stickers large enough to see without coming in, which might be practiced to prevent people from coming in and touching all of the clothes to find pricing, and 4) The store workers were so accommodating.
Next, we visited a coffee shop to interview the salespeople and observe the pricing and display. One of our students tested his broken Spanish and asked questions for the group. We learned that organic coffee was almost double the price of regular coffee, and that single seed (very rare) coffee beans sell for the same premium. It was great to see the retailing perspective of the coffee industry. We were very lucky to take a tour of the National Theater. This beautiful theater was built by coffee farmers as a place to enjoy culture and the arts. The architecture screams Italian and French influence, and even the women depicted in the paintings on the ceilings are very fair skinned, misrepresenting Costa Ricans. We assume the painter didn’t do his homework! Regardless, it was refreshing to know that coffee farmers had such a strong influence on the culture of the Costa Ricans as the theater is still active.
To continue our cultural journey, we headed to the Pre-Colombian Gold Museum to admire gold pieces of art collected for centuries. We found out that although Costa Rica is rich in gold the conservation of the Rainforest is their number one priority. We also viewed a special exhibit featuring large cats like the Cougar. Can you tell what kind of cat this is? We completed the day with dinner at a local San Jose restaurant. Everyone seemed to enjoy their fresh-squeezed fruit drinks (like guava, passion fruit, strawberry) and large platters of traditional Costa Rican cuisine (steak, chicken, seafood, rice). One student even claimed that her seafood soup was the best she has ever had! Muy Bueno!Bryant University Sustainability Marketing 385
Day 4 Espiritu Santo Coffee Tour
To contact us Click HERE
When we asked our tour guide Ed which type of coffee was the best, he immediately fired back the question, “What’s your favorite music?” All of us were puzzled, as the question seemed irrelevant and everyone had a different response. “You see,” he said, “just like music, everyone has different tastes in coffee, it is impossible to say which is best because it depends on what you like.”
Espiritu exports to companies that we’re familiar with such as Pete’s, Royale, and Caribou. The plantation itself consists of 630 acres located in the Alajuela area of Costa Rica. Here are a few key points we gathered during our morning at the plantation:
Harvest time for the coffee plants on the Espiritu plantation is from October to February. About 1-2 months after planting the seeds, germination will occur. After two years, the cherries are ready to pick however the plant is not matured until it is 5 years old. These plants last an average of 25 years in the Alajuela area, although they do become less productive as they age. The coffee plants receive their first pruning (trimming the tree) after 6 years and this process will then reoccur every 3 years. Cherries that are uniform in color usually produce the best quality coffee. After the cherries are picked, they should be stored for no longer than 20 hours or else they will start to ferment and smell like vinegar. Two years aging the dried coffee beans will yield a great quality, similar to aging wine.
Although Espiritu’s coffee is only 95% organic, they do use many sustainable practices. The reason they aren’t 100% organic is due to the fact that they must spray chemicals once a year to combat fungi. In order to receive an organic certification, Espiritu will need 5 years to “cleanse” the land. Currently, Espiritu is in the process of restoring a section of land for these sustainable practices. Espiritu received a certification for sustainable tourism from the Sustainability Programs Department of the Costa Rica Tourism Board and the Costa Rica Nation Accreditation Commission. A few sustainable practices that Espiritu has in place already include:
Learn Some Spanish! (Warning: Don't try this at home!) The Costa Rican saying, “Montese en la Carreta,” which means get on the wagon, actually refers back to when the ox-cart drivers would stop in a little town along their journey and become intoxicated to the point that they couldn’t walk, so they would have to “get on the wagon” so they could continue.
Colin, Justin, Leah, SamanthaBryant University, Sustainability Marketing 385
When we asked our tour guide Ed which type of coffee was the best, he immediately fired back the question, “What’s your favorite music?” All of us were puzzled, as the question seemed irrelevant and everyone had a different response. “You see,” he said, “just like music, everyone has different tastes in coffee, it is impossible to say which is best because it depends on what you like.” Espiritu exports to companies that we’re familiar with such as Pete’s, Royale, and Caribou. The plantation itself consists of 630 acres located in the Alajuela area of Costa Rica. Here are a few key points we gathered during our morning at the plantation:
- There are 2,500 members of the co-op (a group of farmers who work together and own a share in the company based on how much they produce), and 40% of the co-op members are women (girl power!).
- 4 million lbs of cherries are collected in a harvest (annually), and out of these 4 million only 1 million lbs of coffee beans are produced (average of 7 lbs per plant).
- The average picker can fill approximately 15 baskets (25 lbs per basket) in an 8 hour work day (We were thinking we could only fill about 3 – lazy Americans).
- A majority of the pickers are from Nicaragua, and the best of the best can fill up to 50 baskets in a day, earning themselves about $100 in just one day. (The average teacher in Nicaragua earns $150 per MONTH).
Harvest time for the coffee plants on the Espiritu plantation is from October to February. About 1-2 months after planting the seeds, germination will occur. After two years, the cherries are ready to pick however the plant is not matured until it is 5 years old. These plants last an average of 25 years in the Alajuela area, although they do become less productive as they age. The coffee plants receive their first pruning (trimming the tree) after 6 years and this process will then reoccur every 3 years. Cherries that are uniform in color usually produce the best quality coffee. After the cherries are picked, they should be stored for no longer than 20 hours or else they will start to ferment and smell like vinegar. Two years aging the dried coffee beans will yield a great quality, similar to aging wine.Although Espiritu’s coffee is only 95% organic, they do use many sustainable practices. The reason they aren’t 100% organic is due to the fact that they must spray chemicals once a year to combat fungi. In order to receive an organic certification, Espiritu will need 5 years to “cleanse” the land. Currently, Espiritu is in the process of restoring a section of land for these sustainable practices. Espiritu received a certification for sustainable tourism from the Sustainability Programs Department of the Costa Rica Tourism Board and the Costa Rica Nation Accreditation Commission. A few sustainable practices that Espiritu has in place already include:
- The burning of parchment (dry coffee bean skins) is used to power machinery.
- Cherries that are infected can’t be processed; however the pulp surrounding the bean is used as a natural fertilizer.
- Sun drying the beans rather than machine drying them.
- The use of handmade contraptions which trap insects using alcohol.
- The use of the “chorreador” eliminates electric coffee makers and is a way for coffee consumers to also be sustainable.
- “Little Soldiers” are what they call sprouting coffee plants because of their helmet-like exterior and the fact that they have to “fight to survive.”
- Coffee plants are self pollinating – only 6% require outside help from insects, hummingbirds, wind, etc.
- The most expensive coffee in the world, called “Kopi Luwak,” hails from Indonesia. It is made from coffee beans that have been eaten, partly digested and then excreted by the civet, a weasel-like animal. These bags sell for up to $600 per POUND and up to $50 per CUP.
- Just like you can tell how old a person is based on how many wrinkles they have; you can also tell how old a coffee plant is based on the number of times it has been pruned.
- The “broca” beetle (less than 1 mm in size) eats many other fruits however can only lay eggs in the coffee bean; Only 2% of Espiritu’s cherries are infected by these invaders.
- The coffee produced at Espiritu contains only 0.9%-1.7% caffeine, while other types of coffee could potentially contain up to 4% (yikes).
Learn Some Spanish! (Warning: Don't try this at home!) The Costa Rican saying, “Montese en la Carreta,” which means get on the wagon, actually refers back to when the ox-cart drivers would stop in a little town along their journey and become intoxicated to the point that they couldn’t walk, so they would have to “get on the wagon” so they could continue.Colin, Justin, Leah, SamanthaBryant University, Sustainability Marketing 385
Day 5 Rancho Margot
To contact us Click HERE
After spending a few hours in the Tabacon Hot Springs recovering from the first four action packed days the group was ready to take on everything that Rancho Margot has to offer. With over four hundred acres of forest and farmland Rancho Margot has is home to a very diverse population of plant and animal life. Not only that, but Rancho Margo is one of the most advanced sustainable eco-tourism projects in all of Costa Rica and the world. The passion that the farmers and workers at Rancho Margot have is refreshing to see. They all care so much about the animals and plants that they are responsible for. Animals including horses, cattle, pigs, and chickens all have the privilege of living on a farm such as Rancho Margot. These animals receive a completely organic and vegetarian diet which is all grown on the property itself. While we were there we saw a calf that was born just hours before!
Nothing goes to waste at Rancho Margot; everything down to the left over kitchen oil from their restaurant and nearby hotels is used in some capacity to help sustain the environment. The oil is used to make soaps instead of allowing the oil to contaminate the water. One liter of cooking oil can contaminate about 1000 liters of water. Leftover pieces of soap are melted down and used as laundry detergent.
Rancho Margot uses coils embedded inside their compost piles to heat the water for their showers. All of the electricity on the ranch is created by two large hydro-turbine generators (8 and 42 kilowatts per hour). The farm’s success is based on careful planning of circular processes. Circular processes are implemented in multiple areas of the farm; this ensures that there are no end products to a certain process. The staff emphasized how they try to be creative and innovative when trying to solve complex environmental problems which involve variables like temperature, humidity, soil composition and plant and animal health.
Aside from being a highly developed sustainable community, the ranch has developed educational and research programs that will allow the further training of its staff and even develop new practices. Rancho Margot has become a center for scholarship, research and sustainable development that welcomes students from all around Costa Rica and the world. It was very exciting and refreshing to experience a completely sustainable community not contaminated with the values of western capitalism. This ranch offers a completely different lifestyle than the one we are all used to. This allowed us to realize how narrow the scope of our lives can be and how other cultures find creative ways to live sustainably.
Fun Facts:
Juan Aviles, Garrett Byrne, and Mike MoalliBryant University Sustainability Marketing 385
After spending a few hours in the Tabacon Hot Springs recovering from the first four action packed days the group was ready to take on everything that Rancho Margot has to offer. With over four hundred acres of forest and farmland Rancho Margot has is home to a very diverse population of plant and animal life. Not only that, but Rancho Margo is one of the most advanced sustainable eco-tourism projects in all of Costa Rica and the world. The passion that the farmers and workers at Rancho Margot have is refreshing to see. They all care so much about the animals and plants that they are responsible for. Animals including horses, cattle, pigs, and chickens all have the privilege of living on a farm such as Rancho Margot. These animals receive a completely organic and vegetarian diet which is all grown on the property itself. While we were there we saw a calf that was born just hours before!Nothing goes to waste at Rancho Margot; everything down to the left over kitchen oil from their restaurant and nearby hotels is used in some capacity to help sustain the environment. The oil is used to make soaps instead of allowing the oil to contaminate the water. One liter of cooking oil can contaminate about 1000 liters of water. Leftover pieces of soap are melted down and used as laundry detergent. Rancho Margot uses coils embedded inside their compost piles to heat the water for their showers. All of the electricity on the ranch is created by two large hydro-turbine generators (8 and 42 kilowatts per hour). The farm’s success is based on careful planning of circular processes. Circular processes are implemented in multiple areas of the farm; this ensures that there are no end products to a certain process. The staff emphasized how they try to be creative and innovative when trying to solve complex environmental problems which involve variables like temperature, humidity, soil composition and plant and animal health.Aside from being a highly developed sustainable community, the ranch has developed educational and research programs that will allow the further training of its staff and even develop new practices. Rancho Margot has become a center for scholarship, research and sustainable development that welcomes students from all around Costa Rica and the world. It was very exciting and refreshing to experience a completely sustainable community not contaminated with the values of western capitalism. This ranch offers a completely different lifestyle than the one we are all used to. This allowed us to realize how narrow the scope of our lives can be and how other cultures find creative ways to live sustainably.
Fun Facts:
- Lemon grass, the root beer plant, garlic, and ginger can be used as natural insect repellent.
- Rancho Margot is home to 9 of the 50 species of hummingbird in Costa Rica.
- In an effort to be even more self-sufficient, Rancho Margot is working on a project to create their own bio-diesel to power their backup generator.
Juan Aviles, Garrett Byrne, and Mike MoalliBryant University Sustainability Marketing 385
Day 6 Don Juan Coffee Tour
To contact us Click HERE
Today we had another great adventure in Costa Rica. We traveled by boat and then bused all the way to the Monteverde region. On the boat ride, we saw many different birds including Osprey and Heron. The rolling hills’ vegetation was a gorgeous start to our morning. Although we had an unexpected experience on the bus ride to our hotel, we now look back on it as something that brought the group closer together. As we were driving up a steep hill in the Monteverde area, the bus slid into a ditch which was frightening for many. Not to worry, our wonderful tour guide, Jonathan, was able to find someone to pull us out with the tractor! Thankfully because of the friendly and hospitable locals, we were able to continue the rest of our day on schedule.
Once we arrived in Monteverde, we reached the Don Juan Coffee Plantation, where we had our final coffee tour of the Marketing Sustainability course in the country. Luckily, when we arrived we were greeted by Don Juan and his dog, Tequila. Although he is now retired, his business remains family-oriented with many of his nine children and 23 grandchildren (who have also blessed him with four great-grandchildren) working on the plantation. 
The plantation is relatively small, only taking up 25 acres of land, with five dedicated to the production of coffee. The tradition of the tour began only six years ago after demand from local customers to learn about the coffee process. We learned that espresso is made from dark roast even though light roast has more caffeine. This is because the light roast has too much acidity for espresso, whose drinkers usually enjoy the stronger taste of a concentrated dark roast. Shortly after, we learned about how the plants and minerals in soil affect the flavors of the coffee beans. This includes citrus, tobacco, flowers, and anything else surrounding the plant.
Fun Fact!
Fun Fact!
The large beans are considered first class, used to make the best roasts and are the most expensive. The small and broken beans are second class, usually used for in-country production and instant coffees. We also learned about third class beans – the fruits that are damaged from too much water absorption or become too ripe are filed into the third class category. These beans are used for candles, soaps and fragrances.
Fun Fact!
Steph, Sarah, TomoBryant University Sustainability Marketing 385
Today we had another great adventure in Costa Rica. We traveled by boat and then bused all the way to the Monteverde region. On the boat ride, we saw many different birds including Osprey and Heron. The rolling hills’ vegetation was a gorgeous start to our morning. Although we had an unexpected experience on the bus ride to our hotel, we now look back on it as something that brought the group closer together. As we were driving up a steep hill in the Monteverde area, the bus slid into a ditch which was frightening for many. Not to worry, our wonderful tour guide, Jonathan, was able to find someone to pull us out with the tractor! Thankfully because of the friendly and hospitable locals, we were able to continue the rest of our day on schedule.
Once we arrived in Monteverde, we reached the Don Juan Coffee Plantation, where we had our final coffee tour of the Marketing Sustainability course in the country. Luckily, when we arrived we were greeted by Don Juan and his dog, Tequila. Although he is now retired, his business remains family-oriented with many of his nine children and 23 grandchildren (who have also blessed him with four great-grandchildren) working on the plantation. The plantation is relatively small, only taking up 25 acres of land, with five dedicated to the production of coffee. The tradition of the tour began only six years ago after demand from local customers to learn about the coffee process. We learned that espresso is made from dark roast even though light roast has more caffeine. This is because the light roast has too much acidity for espresso, whose drinkers usually enjoy the stronger taste of a concentrated dark roast. Shortly after, we learned about how the plants and minerals in soil affect the flavors of the coffee beans. This includes citrus, tobacco, flowers, and anything else surrounding the plant. Fun Fact!
- Coffee beans are boiled to extract the caffeine in the decaffeination process
- After the process is complete, the water is distilled
- The remaining caffeine powder is sold to companies that produce energy drinks, energy bars and pharmaceuticals (like aspirin)
Fun Fact!- Don Juan practices fair-trade and pays the pickers $3 per basket picked.
- The average price paid (per basket) is only about $1.50 each.
- Don Juan Coffee Plantation employees receive both free medical insurance as well as education.
- Even with this above average salary, they sell their coffee for only $9 per 340 gram bag.
- Don Juan met his wife, Ophelia, at the age of 9 on a coffee plantation he worked at after running away from home. They ended up getting married at age 16 and are still together today.
The large beans are considered first class, used to make the best roasts and are the most expensive. The small and broken beans are second class, usually used for in-country production and instant coffees. We also learned about third class beans – the fruits that are damaged from too much water absorption or become too ripe are filed into the third class category. These beans are used for candles, soaps and fragrances.Fun Fact!
- Did you know the proper way to store coffee is to store it in a closed container (preferably glass) at room temperature?
- If stored outside of a container alone, the coffee will absorb other elements like fruits, onions, or spices.
Steph, Sarah, TomoBryant University Sustainability Marketing 385
8 Temmuz 2012 Pazar
One With Nature in Costa Rica
To contact us Click HERE
Students on the Sustainability Marketing 385 course have had their days filled with exciting experiences. As you have seen throughout this blog, they are now sustainable coffee experts! Alongside such fruitful (pun intended) experiences, they have had the opportunity to submerge themselves in the Costa Rican culture by chatting with locals, hearing stories of coffee farm families, and participating in many local activities that have brought them closer to nature and each other.
One of the best ways to get students to appreciate the earth, nature, and our planet is to submerge them in nature. Costa Rica is the best place to do this! One of the most popular adventures was the Sky Tram zip line. We zipped through the rainforest, 600 feet above ground, over 3,000 feet in length, over 7 times, up to 50 seconds per line. Views of the rainforest blew our minds! Although many were fearful of the height, they overcame their fear and came together to experience the beauty of the rainforest. What a day!
Another way we submerged ourselves in nature was literally jumping into the hot springs! We visited the Tabacon Hot Springs near Arenal. The hot springs are an expression of the earth's energy. The springs are created by 97% rain-based and heated by 3% magma from the Arenal volcano. The human body benefits from the warm temperature since it improves oxygen flow, muscle relaxation, and the strengthens the skin's defense mechanism via "biogleas". Students left Arenal feeling calm, relaxed, and appreciative of clean, hot, mineral water.
Overall, we all had a great time flying from tree to tree (like tarzan or a monkey!) and dipping into a natural hot spring. What better way to engage with nature than high up above, and closest to the core.
Fun Facts:
- Kaylee thought she couldn't handle the zip line, but she completed the course like a champ! We are proud of you Kaylee!
- Michael was a pro at zip lining. We think he has done it before!
- Sarah went down the slide at Tabacon 4 times!
Bryant University Sustainability Marketing 385
One of the best ways to get students to appreciate the earth, nature, and our planet is to submerge them in nature. Costa Rica is the best place to do this! One of the most popular adventures was the Sky Tram zip line. We zipped through the rainforest, 600 feet above ground, over 3,000 feet in length, over 7 times, up to 50 seconds per line. Views of the rainforest blew our minds! Although many were fearful of the height, they overcame their fear and came together to experience the beauty of the rainforest. What a day!Another way we submerged ourselves in nature was literally jumping into the hot springs! We visited the Tabacon Hot Springs near Arenal. The hot springs are an expression of the earth's energy. The springs are created by 97% rain-based and heated by 3% magma from the Arenal volcano. The human body benefits from the warm temperature since it improves oxygen flow, muscle relaxation, and the strengthens the skin's defense mechanism via "biogleas". Students left Arenal feeling calm, relaxed, and appreciative of clean, hot, mineral water.
Overall, we all had a great time flying from tree to tree (like tarzan or a monkey!) and dipping into a natural hot spring. What better way to engage with nature than high up above, and closest to the core.
Fun Facts:
- Kaylee thought she couldn't handle the zip line, but she completed the course like a champ! We are proud of you Kaylee!
- Michael was a pro at zip lining. We think he has done it before!
- Sarah went down the slide at Tabacon 4 times!
Bryant University Sustainability Marketing 385
Sustainable Hotels- Win $$$
To contact us Click HERE
Costa Rica is currently giving away $1,000,000 of travel money. Winners will stay only at resorts with 5 leaves. We wanted to know what these leaves are! Therefore, we stayed at El Establo and Hotel Parador and learned about many sustainability practices that earn them leaves. Leaves represent how sustainable they are, at the same time earning them credits on taxes to save money. El Establo has 1 leaf. They are sustainable in several ways, here are a few: 1) key cards are required in the room to run the electricity, 2) rooms have no heat or air conditioning, 3) rooms have organic and inorganic recycling, and 4) they purchased 40 hectors of land to build the hotel on so they could conserve the area and its resources. The hotel property is breath taking.We also learned that customers are not always happy about following the rules and often find methods to prevent sustainability efforts from working properly (like rigging the room to run electricity even without the key card). They are working very hard to attain all five leaves.
We traveled to Hotel Parador, stopping by the Monteverde Reserve on the way to see hummingbirds and at lunch we spotted several crocodiles while walking over a bridge. They looked hungry, yikes!
When we arrived at Hotel Parador (5 leaves!), we toured the facilities to learn all about their sustainability practices. The hotel is very beautiful and has been rated the best hotel in Costa Rica since 2004. Some of the things that caught our eye is that they conserve by 1) saving rain water, 2) creating compost (and selling it for a hefty profit), 3) recycling, 4) conserving energy with key cards, 5) using energy efficient appliances that use less water and run on fewer cycles, 6) using biodegradable detergents and soaps, and 7) using a water treatment plant to clean water from the sewage and cleaning. It was really neat walking through the trails to see Sloths and Tucans, although it is about 100% humidity and 90 plus degrees. Pool wasn't bad looking, though we never had the time to take advantage of it.
Overall, it was great to see the differences and similarities between a 1 leaf hotel and a 5 leaf hotel. Students will be writing about these and sharing details soon! What a cool comparison!
Bryant University Sustainable Marketing 385
Costa Rica is currently giving away $1,000,000 of travel money. Winners will stay only at resorts with 5 leaves. We wanted to know what these leaves are! Therefore, we stayed at El Establo and Hotel Parador and learned about many sustainability practices that earn them leaves. Leaves represent how sustainable they are, at the same time earning them credits on taxes to save money. El Establo has 1 leaf. They are sustainable in several ways, here are a few: 1) key cards are required in the room to run the electricity, 2) rooms have no heat or air conditioning, 3) rooms have organic and inorganic recycling, and 4) they purchased 40 hectors of land to build the hotel on so they could conserve the area and its resources. The hotel property is breath taking.We also learned that customers are not always happy about following the rules and often find methods to prevent sustainability efforts from working properly (like rigging the room to run electricity even without the key card). They are working very hard to attain all five leaves.We traveled to Hotel Parador, stopping by the Monteverde Reserve on the way to see hummingbirds and at lunch we spotted several crocodiles while walking over a bridge. They looked hungry, yikes!
When we arrived at Hotel Parador (5 leaves!), we toured the facilities to learn all about their sustainability practices. The hotel is very beautiful and has been rated the best hotel in Costa Rica since 2004. Some of the things that caught our eye is that they conserve by 1) saving rain water, 2) creating compost (and selling it for a hefty profit), 3) recycling, 4) conserving energy with key cards, 5) using energy efficient appliances that use less water and run on fewer cycles, 6) using biodegradable detergents and soaps, and 7) using a water treatment plant to clean water from the sewage and cleaning. It was really neat walking through the trails to see Sloths and Tucans, although it is about 100% humidity and 90 plus degrees. Pool wasn't bad looking, though we never had the time to take advantage of it.Overall, it was great to see the differences and similarities between a 1 leaf hotel and a 5 leaf hotel. Students will be writing about these and sharing details soon! What a cool comparison!
Bryant University Sustainable Marketing 385
An Oxcart to Start the Talk
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Our last day in Costa Rica, while filled with the warm sun and ocean view, was not put to waste. Earlier in the week, Dr. Attaran and Dr. Boyer handed awards to each student in an effort to commend them on their specific talents noticed along the trip. For example, one student received the award for "overcoming her fear of heights" by doing the zipline, one for "best sport," one for "best social media use," among others. The award was an Oxcart (pictured), but much smaller in size!
For Costa Ricans, the Oxcart symbolizes many things. The oxcart was the main form of transportation of coffee from the central coast to the pacific coast of Costa Rica. The beautiful colors and design of each oxcart still serve as an element of pride for farmers and their families.
We decided that a great way for students to start their interview process with the locals was to ask them what the oxcart meant to them. Then, we would be able to tie their culture into the questions we asked regarding sustainability and the coffee industry. We are excited to obtain the rich feedback our students initiated with their awards.
We can't wait to hear what students found out! I guess we'll have to wait until the final presentations!
Until then, stay tuned for another set of daily blogs!
Bryant University Sustainability Marketing 385
Our last day in Costa Rica, while filled with the warm sun and ocean view, was not put to waste. Earlier in the week, Dr. Attaran and Dr. Boyer handed awards to each student in an effort to commend them on their specific talents noticed along the trip. For example, one student received the award for "overcoming her fear of heights" by doing the zipline, one for "best sport," one for "best social media use," among others. The award was an Oxcart (pictured), but much smaller in size!For Costa Ricans, the Oxcart symbolizes many things. The oxcart was the main form of transportation of coffee from the central coast to the pacific coast of Costa Rica. The beautiful colors and design of each oxcart still serve as an element of pride for farmers and their families.
We decided that a great way for students to start their interview process with the locals was to ask them what the oxcart meant to them. Then, we would be able to tie their culture into the questions we asked regarding sustainability and the coffee industry. We are excited to obtain the rich feedback our students initiated with their awards.
We can't wait to hear what students found out! I guess we'll have to wait until the final presentations!
Until then, stay tuned for another set of daily blogs!
Bryant University Sustainability Marketing 385
A Simpler Life
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Visiting Costa Rica and getting in touch with itspeople, culture and lifestyle changed the way I perceive and approach life.This class reminded me that human beings belong in nature, not in man-madecities. We get so involved with everyday life that we lose our identity andforget what life is really all about. This trip allowed me to humanize myselfand realize all the unhealthy and unsustainable behaviors that we haveincorporated into our lifestyles. The most important thing I learned duringthis trip is that it is possible to live a happy and fulfilling life withouthaving to stick to the American conventions about what life is. This experiencehelped me reevaluate my values, especially those related to how we can attainhappiness. 
One of the most influential experiences I had during my time in CostaRica was speaking with Mr. Olman, the proprietor of Las Manzanas Cabinas- Bed& Breakfast. His honesty, passion for his family, farm and chosen careerdefinitely helped me realize how shallow our lives can be. It is incredible howtaking different perspectives in life can modify what you value. For example,for Mr. Olman it was more important to produce top notch, pesticide free fruitsand vegetables, than making a profit from his farm. In other words, he was moreinterested in being responsible with his produce and customers than becomingwealthier. I believeliving a simple life in which we become close to nature can benefit us in manyways. For example, by eliminating contact with artificial products likemedicines, cleaning chemicals and processed foods we can considerably reducethe risks of life threatening diseases. In addition, by eating only organicfoods, free from pesticides and hormones, we can decontaminate our system whichwill almost guarantee a healthier lifestyle. Also, by removing ourselves fromthe mass-society, we reduce the levels of stress we are exposed to. It is amodel basically designed to mimic the lifestyle of our ancestors who livedfulfilling lives without the influence of artificial products and ideas. For this reason, I have begun to modify my lifestyle to incorporate morenatural elements to the extent possible. I have completely eliminated frozen,processed or artificial foods from my diet. It is incredible how small changesin our diet can improve our performance and overall well being. I am also tryingto live more sustainably by utilizing less water, turning light switches off asmuch as possible and recycling everything from water bottles to scrap paper.Juan Aviles
One of the most influential experiences I had during my time in CostaRica was speaking with Mr. Olman, the proprietor of Las Manzanas Cabinas- Bed& Breakfast. His honesty, passion for his family, farm and chosen careerdefinitely helped me realize how shallow our lives can be. It is incredible howtaking different perspectives in life can modify what you value. For example,for Mr. Olman it was more important to produce top notch, pesticide free fruitsand vegetables, than making a profit from his farm. In other words, he was moreinterested in being responsible with his produce and customers than becomingwealthier. I believeliving a simple life in which we become close to nature can benefit us in manyways. For example, by eliminating contact with artificial products likemedicines, cleaning chemicals and processed foods we can considerably reducethe risks of life threatening diseases. In addition, by eating only organicfoods, free from pesticides and hormones, we can decontaminate our system whichwill almost guarantee a healthier lifestyle. Also, by removing ourselves fromthe mass-society, we reduce the levels of stress we are exposed to. It is amodel basically designed to mimic the lifestyle of our ancestors who livedfulfilling lives without the influence of artificial products and ideas. For this reason, I have begun to modify my lifestyle to incorporate morenatural elements to the extent possible. I have completely eliminated frozen,processed or artificial foods from my diet. It is incredible how small changesin our diet can improve our performance and overall well being. I am also tryingto live more sustainably by utilizing less water, turning light switches off asmuch as possible and recycling everything from water bottles to scrap paper.Juan Aviles
Life After Costa Rica
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When I think about Costa Rica and everything I learned, I start to wonder why don’t we try to implement some of these ideas into our own campus? Why not use sustainability as a promoting point and create a leaf scaling system for colleges? I mean, if hotels are sustainable, I think we should be able to make dorm rooms more sustainable as well; like the automatic light switches, composting, reusing water, reducing water usage, and composting there are many things we can do to make Bryant even more sustainable and more like the hotels I saw while abroad.
Since I’ve been home I have told so many people about my trip and some of the different ideas of sustainability and the coffee industry. One of the things that always stands out to me as being the coolest sustainability project was the implementation of the coiled water tubes running through the compost and how it acts to heat the water. I remember my Dad raising an eyebrow and saying, “Wow, I never would of thought of that, but it makes complete sense.” I got many responses like that and it makes me realize the importance of sharing my experiences. By sharing my experiences, I can educate a person on something simple that has been overlooked and might be the key to sustainability in our own lives. 
Before going on this trip, I had NEVER tried a cup of coffee, but now I feel like I know a thing or two. From how it is grown, how it is produced, taste testing & different roasts, and even how it is sold. One of my favorite things I learned from the trip was the recycling of materials in the coffee making process. From the way the dried bean skin is used for fuel, and another layer of skin is used for stuffing in pillows and stuffed bears, and even the bean itself through osmosis creates caffeine used in energy drinks. There are so many different ways that it can be used. The way things are done in Costa Rica is actually much more sustainable and smarter than I used to think.
To continue sustainability efforts on campus I have joined the SIFE Green Team and yesterday was actually the RecycleMania kickoff (www.recyclemania.org) and this semester’s goal is to place in the top-100 schools competing in the program for recycling efforts. There truly are a lot of people wanting to help with recycling, but if we are going to make a big impact we are going to need a commitment from all people to be more sustainable.
In conclusion, one of my favorite ideas was from the manager of the first sustainability hotel talk, when he said things about how, “We need to develop the country with sustainability, we are always going to have an impact, but we need to find a balance of sustainability and operating as a business.” There are many challenges faced with people and businesses today and it is important that we find a balance in everything we do if we want to succeed in the long term.
Michael Banville
When I think about Costa Rica and everything I learned, I start to wonder why don’t we try to implement some of these ideas into our own campus? Why not use sustainability as a promoting point and create a leaf scaling system for colleges? I mean, if hotels are sustainable, I think we should be able to make dorm rooms more sustainable as well; like the automatic light switches, composting, reusing water, reducing water usage, and composting there are many things we can do to make Bryant even more sustainable and more like the hotels I saw while abroad.
Since I’ve been home I have told so many people about my trip and some of the different ideas of sustainability and the coffee industry. One of the things that always stands out to me as being the coolest sustainability project was the implementation of the coiled water tubes running through the compost and how it acts to heat the water. I remember my Dad raising an eyebrow and saying, “Wow, I never would of thought of that, but it makes complete sense.” I got many responses like that and it makes me realize the importance of sharing my experiences. By sharing my experiences, I can educate a person on something simple that has been overlooked and might be the key to sustainability in our own lives. Before going on this trip, I had NEVER tried a cup of coffee, but now I feel like I know a thing or two. From how it is grown, how it is produced, taste testing & different roasts, and even how it is sold. One of my favorite things I learned from the trip was the recycling of materials in the coffee making process. From the way the dried bean skin is used for fuel, and another layer of skin is used for stuffing in pillows and stuffed bears, and even the bean itself through osmosis creates caffeine used in energy drinks. There are so many different ways that it can be used. The way things are done in Costa Rica is actually much more sustainable and smarter than I used to think. To continue sustainability efforts on campus I have joined the SIFE Green Team and yesterday was actually the RecycleMania kickoff (www.recyclemania.org) and this semester’s goal is to place in the top-100 schools competing in the program for recycling efforts. There truly are a lot of people wanting to help with recycling, but if we are going to make a big impact we are going to need a commitment from all people to be more sustainable.In conclusion, one of my favorite ideas was from the manager of the first sustainability hotel talk, when he said things about how, “We need to develop the country with sustainability, we are always going to have an impact, but we need to find a balance of sustainability and operating as a business.” There are many challenges faced with people and businesses today and it is important that we find a balance in everything we do if we want to succeed in the long term.
Michael Banville
7 Temmuz 2012 Cumartesi
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After a wonderful experience visiting Costa Rica, I have learned a lot about the environment throughout the world and what we as humans can do to help preserve the area around us. Being home for three week now since the trip, I have noticed myself changing some daily behaviors, thoughts and feelings. I have also noticed that I pay more attention to the food I am eating, whether it is organic and/or all natural. I have noticed myself grabbing the all natural or organic brands when food shopping. After learning about how different foods are made and how these practices can help the environment tremendously, it has changed the way I look at the practices companies are involved with. I believe that by making these changes in my lifestyle it will increase my own well-being and hopefully influence the ones around me as well.
Before the trip, sustainability was never something I had thought about, however, after the trip I have noticed sustainability being talked about on websites, commercials and other advertisements that I had not noticed before this trip. I have also noticed myself educating the people that I come in contact with throughout a daily basis. I have critiqued my mom’s shopping and suggested different products she could buy along with giving her evidence to why I feel this way by sharing what I have learned from being abroad. I also have educated friends about certain things I have learned while also giving them advice about what products to pay attention to for sustainable practices. I have definitely been more aware of my recycling behaviors and have attempted to get the people I live with on board as well. It is important to understand the impact you can have on the environment by changing small behaviors.
Being home for three weeks, I have already missed the freshly handpicked coffee from Costa Rica along with the fresh food that was provided to us every day (especially the fruit). The knowledge I have now after my experience abroad has definitely influenced my thoughts, feelings and behaviors towards sustainable practices domestically and I hope to educate the ones around me to change their feelings and behaviors as well to help the well-being of our country.
Laura Bowen
After a wonderful experience visiting Costa Rica, I have learned a lot about the environment throughout the world and what we as humans can do to help preserve the area around us. Being home for three week now since the trip, I have noticed myself changing some daily behaviors, thoughts and feelings. I have also noticed that I pay more attention to the food I am eating, whether it is organic and/or all natural. I have noticed myself grabbing the all natural or organic brands when food shopping. After learning about how different foods are made and how these practices can help the environment tremendously, it has changed the way I look at the practices companies are involved with. I believe that by making these changes in my lifestyle it will increase my own well-being and hopefully influence the ones around me as well. Before the trip, sustainability was never something I had thought about, however, after the trip I have noticed sustainability being talked about on websites, commercials and other advertisements that I had not noticed before this trip. I have also noticed myself educating the people that I come in contact with throughout a daily basis. I have critiqued my mom’s shopping and suggested different products she could buy along with giving her evidence to why I feel this way by sharing what I have learned from being abroad. I also have educated friends about certain things I have learned while also giving them advice about what products to pay attention to for sustainable practices. I have definitely been more aware of my recycling behaviors and have attempted to get the people I live with on board as well. It is important to understand the impact you can have on the environment by changing small behaviors.
Being home for three weeks, I have already missed the freshly handpicked coffee from Costa Rica along with the fresh food that was provided to us every day (especially the fruit). The knowledge I have now after my experience abroad has definitely influenced my thoughts, feelings and behaviors towards sustainable practices domestically and I hope to educate the ones around me to change their feelings and behaviors as well to help the well-being of our country. Laura Bowen
Costa Rica: Leaders in Sustainability
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Costa Rica is one of the emerging leaders in the global sustainability industry. They practice not only excellent coffee practices, but they also practice sustainability in the hotel industry. Costa Rica’s hotels had features that were quite simplistic, but are not utilized here in the United States. They used technology to conserve water, electricity, and money. Most of the hotels have systems that save electricity by requiring a key card to turn on the lights in the room. The hotels also gave us the option to have our sheets cleaned daily or to keep them for a few days. They offered this option to save some water. Have you ever noticed these systems in hotels in the United States or even in other countries? 
The hotels in Costa Rica also do a lot for the environment and the community outside of the hospitality aspects of the business. The Parador Hotel and El Establo, two sustainable hotels the group stayed at, both support their local farmers by buying produce and meat from them. Both of these fantastic hotels do a lot for the surrounding wildlife as well. The Parador ties ropes to the trees so that the animals can have an easier time climbing from one tree to another. The hotels both support social programs sponsored by the government as well. How many hotels can you think of that are staples in their communities? Look for more information on the Costa Rican hotel industry in the final presentations! This trip has made me realize just how important it is to adopt a more environmentally friendly lifestyle. Since returning back to the States I have made it my mission to turn off the lights when I am not in my dorm room. I am also trying to become more accepting of insects. Instead of killing them, I will strive to simply capture them and release them. This lifestyle is so much less stressful and it makes me proud to know that such little acts can greatly impact our environment. Pura vida!
Justin Brown
Costa Rica is one of the emerging leaders in the global sustainability industry. They practice not only excellent coffee practices, but they also practice sustainability in the hotel industry. Costa Rica’s hotels had features that were quite simplistic, but are not utilized here in the United States. They used technology to conserve water, electricity, and money. Most of the hotels have systems that save electricity by requiring a key card to turn on the lights in the room. The hotels also gave us the option to have our sheets cleaned daily or to keep them for a few days. They offered this option to save some water. Have you ever noticed these systems in hotels in the United States or even in other countries? The hotels in Costa Rica also do a lot for the environment and the community outside of the hospitality aspects of the business. The Parador Hotel and El Establo, two sustainable hotels the group stayed at, both support their local farmers by buying produce and meat from them. Both of these fantastic hotels do a lot for the surrounding wildlife as well. The Parador ties ropes to the trees so that the animals can have an easier time climbing from one tree to another. The hotels both support social programs sponsored by the government as well. How many hotels can you think of that are staples in their communities? Look for more information on the Costa Rican hotel industry in the final presentations! This trip has made me realize just how important it is to adopt a more environmentally friendly lifestyle. Since returning back to the States I have made it my mission to turn off the lights when I am not in my dorm room. I am also trying to become more accepting of insects. Instead of killing them, I will strive to simply capture them and release them. This lifestyle is so much less stressful and it makes me proud to know that such little acts can greatly impact our environment. Pura vida!Justin Brown
Looking Back, Moving Forward
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A lot has changed since I spent those days in Costa Rica. I met new people and made new friends, but more importantly I grew to appreciate and understand a culture that may be years ahead of our own. The Costa Rican people care so deeply for their country and their world that they would go to great lengths to try and preserve both; something that is often hard to find in the US. I have tried to bring some of that back with me. I’ve changed my view of the world around me from something to be used into something that needs to be preserved and cared for. This doesn’t have to start at the extreme to which some in Costa Rica take it with large facilities designated to producing clean and reusable energy, it can be as simple as remembering to recycle and take care of the world around you in simple ways.
Before visiting Costa Rica and participating in the class I could not have told anyone what sustainability was. My friends and family asked me what we would be studying and all I could do was guess. Now people ask what I have learned and I’m happy to tell them. Sustainability is about more than just going green. It’s about understanding the world around you and taking extra steps and precautions to preserve and protect it.
I’ve learned to be more passionate about what I do. I try not to take things for granted anymore. I’ve seen how people with much less have lived and how they treasure every moment, every animal and plant. I’ll take more time to focus on the practices of companies before I choose to give them my business. Some places in Costa Rica would rather work without gaining profit than hurt the environment. They understand better than we as Americans do that to truly prosper you need to protect the planet that you live on instead of destroying it for personal gain. I will always remember this trip and I will try to carry the lessons I learned from the people of Costa Rica with me.
Garrett Byrne
A lot has changed since I spent those days in Costa Rica. I met new people and made new friends, but more importantly I grew to appreciate and understand a culture that may be years ahead of our own. The Costa Rican people care so deeply for their country and their world that they would go to great lengths to try and preserve both; something that is often hard to find in the US. I have tried to bring some of that back with me. I’ve changed my view of the world around me from something to be used into something that needs to be preserved and cared for. This doesn’t have to start at the extreme to which some in Costa Rica take it with large facilities designated to producing clean and reusable energy, it can be as simple as remembering to recycle and take care of the world around you in simple ways. Before visiting Costa Rica and participating in the class I could not have told anyone what sustainability was. My friends and family asked me what we would be studying and all I could do was guess. Now people ask what I have learned and I’m happy to tell them. Sustainability is about more than just going green. It’s about understanding the world around you and taking extra steps and precautions to preserve and protect it. I’ve learned to be more passionate about what I do. I try not to take things for granted anymore. I’ve seen how people with much less have lived and how they treasure every moment, every animal and plant. I’ll take more time to focus on the practices of companies before I choose to give them my business. Some places in Costa Rica would rather work without gaining profit than hurt the environment. They understand better than we as Americans do that to truly prosper you need to protect the planet that you live on instead of destroying it for personal gain. I will always remember this trip and I will try to carry the lessons I learned from the people of Costa Rica with me.
Garrett Byrne
Return from Costa Rica
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Since my return from Costa Rica, I have spent a lot of time with my family planning how we can be more sustainable. Currently, my husband is building our home here in Rhode Island and he is using a unique application of spray foam on the outside of the house to create a higher R value (more insulation) and energy efficient windows and doors with argon gas, which will help us use less electricity to heat or cool the inside. We are using a well for water and a septic tank for waste, so we will not rely on the town or city for these services. The most exciting part is that we will use windmills to provide all of the energy for our home and the excess energy will go to our neighbors. This will be a great help to them when a winter storm knocks out the electricity. Our neighbors all use well water, so without electricity, they are also out of fresh water.
Some of the additional things we would like to do (and didn’t really consider before Costa Rica) include composting, planting a garden (maybe a greenhouse) and recycling as many forms of waste as possible. We hope to reduce our total consumption to cut down on waste and resource use.
I am so glad that I was able to be a part of this course. Although I was one of the instructors, it turned out to be a tremendous learning experience for me.
Our goal was to get the most out of our time and resources invested in this learning adventure. We have aligned the three pillars of academia: research, teaching and service. We are sending out manuscripts to multiple outlets for publication, reveling in the fact that students really enjoyed the learning experience while becoming experts on a highly relevant subject matter and industry, and we are thrilled to share these findings with the business community to provide a valuable service and help businesses become more sustainable.
Join our learning adventure on March 3rd at 4:00 p.m. in Bello at Bryant University to discover methods to improve sustainable practices to make a better tomorrow!
(image reproduced courtesy of Sligo County Council) and The Waste Disposal Authority (WDA)
Stefanie Boyer
Since my return from Costa Rica, I have spent a lot of time with my family planning how we can be more sustainable. Currently, my husband is building our home here in Rhode Island and he is using a unique application of spray foam on the outside of the house to create a higher R value (more insulation) and energy efficient windows and doors with argon gas, which will help us use less electricity to heat or cool the inside. We are using a well for water and a septic tank for waste, so we will not rely on the town or city for these services. The most exciting part is that we will use windmills to provide all of the energy for our home and the excess energy will go to our neighbors. This will be a great help to them when a winter storm knocks out the electricity. Our neighbors all use well water, so without electricity, they are also out of fresh water. Some of the additional things we would like to do (and didn’t really consider before Costa Rica) include composting, planting a garden (maybe a greenhouse) and recycling as many forms of waste as possible. We hope to reduce our total consumption to cut down on waste and resource use.I am so glad that I was able to be a part of this course. Although I was one of the instructors, it turned out to be a tremendous learning experience for me.
Our goal was to get the most out of our time and resources invested in this learning adventure. We have aligned the three pillars of academia: research, teaching and service. We are sending out manuscripts to multiple outlets for publication, reveling in the fact that students really enjoyed the learning experience while becoming experts on a highly relevant subject matter and industry, and we are thrilled to share these findings with the business community to provide a valuable service and help businesses become more sustainable. Join our learning adventure on March 3rd at 4:00 p.m. in Bello at Bryant University to discover methods to improve sustainable practices to make a better tomorrow!
(image reproduced courtesy of Sligo County Council) and The Waste Disposal Authority (WDA)Stefanie Boyer
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