It's the day after Thanksgiving. In many households this means rummaging through your garage to locate boxes and bins full of holiday decor. Following an extensive de-tangling session you may find last year’s lights are damaged or broken. Rather than tossing these misfit lights in the trash along with the decaying turkey carcass and deviled egg remains, we suggest your recycle. more ›

During last year's July 5th, in just six hours, 700 volunteers ended up collecting over one ton of garbage found on and around the lake; this Tuesday, you have a chance to volunteer for post 4th clean up yourself. more ›

You can tell it’s almost summer because people are gleefully filling the sidewalks with the trash of a consumer society and, in a enlightened spirit of philanthropy, marking "free" on it. There was a time, not so long ago, when putting out a lightly used item you no longer needed was a kind of urban recycling. Who among us hasn’t grabbed a chair or desk from the street? Who?! more ›

Last week we held our first guest blog post contest, and the winner was LaFemmeMonkita! We sent her to the new Croc to see Dr. Dog. We chose her post because...well, not that it was a crowded field the first time out, but what could be more Seattlest than posting about recycling...and its olfactory drawbacks? Not much! Hope you enjoy it. more ›

We're number four on the list, behind San Francisco, New York, and Portland. SF and NYC we can see, because the data says that density equals more efficient use of resources, but Portland...come on. more ›

The styrofoam ban date is approaching rapidly (Jan. 1), and it looks like it's really going to happen. Yesterday, the City of Seattle held an open house to help educate the restaurant industry about recyclable and compostable alternatives. Some of the options: "wheat-based clamshells" and "corn-based plastic cups." We noticed last week that Taco Del Mar has switched to recyclable plastic bags for take-out. The bags are translucent, with green ink and a large "recycle" symbol. Have you seen any other restaurants changing their materials yet? more ›