Not a Fan of Earth Day

I admit it; I am not a big fan of Earth Day. This aversion could stem from what happened to me on one of the first Earth Day celebrations in NYC in Central Park, when a large dog mistook my back as a tree stump and I was urinated upon; but, it doesn’t. My objection to Earth Day is more fundamental. Why must we set aside a day (or a week) to be “Earth conscious?” We should be cognizant of the planet and our effects on the planet every day – not once a year. For those of us who are trained ecologists, geologists, hydrologists, oceanographers, climatologists, and other environmental scientists; and for those that are passionate, active, and concerned citizens (AKA environmentalists), we don’t need an “earth” day. The people of the earth don’t need an Earth Day. Or do we?

With 7 billion people on this planet, increasing at 1% per year, perhaps we need to be reminded about finite resources, and unsustainable population growth and consumption. With agro-ecosystems providing the equivalent of more than 2700 Kcal per person, and with nearly 1 billion people undernourished, while obesity becomes epidemic elsewhere, perhaps we need a wake-up call. With unprecedented levels of factory farming and feedlots across the globe, loss of soil fertility and top soil, increased levels of pesticides and pharmaceuticals in groundwater, and 70% of the world’s freshwater being used by agribusiness – perhaps we need new priorities and new educational outreach.

With our climate system permanently altered by greenhouse gas emissions, with sea ice and land ice melting at unparalleled rates, with sea level rising, with increased frequency and severity of storms, with changes in the thermohaline conveyor system slowing the Gulf Stream and consequently allowing water levels to rise on the Mid-Atlantic coast of North America, and all the while, global carbon emissions still rise, perhaps we need a regular reminder that change is necessary.

While rivers cease to reach the oceans, and while ocean systems are over-harvested and polluted, we need to act now. We need to act. The dominant social and economic paradigms of consumerism and consumption as a measure of self-worth have to change. I tell my students that “business as usual” is no longer acceptable, that the dominant paradigms are outdated and self-destructive; that it’s up to all of us to work to protect the planet for the future.

My utopian world is one in which Earth Day is not necessary – until then I’ll continue to work to bring about change and hope that at some point we won’t need Earth Day any longer.

Arthur H. Kopelman, Ph.D.
SUNY Distinguished Service Professor and Professor of Science at FIT

NYSERDA Webinar: Responding to Climate Change in New York State

Responding to Climate Change in New York State: An overview of climate change, its impacts, and proactive actions that cities and towns can take to adapt to a changing climate
Thursday, November 29, 2012
Noon-1:00pm EST
Center for Excellence in Teaching, B502

Climate change is already affecting the people and resources of New York State, and these impacts are projected to grow. Fortunately, there are many steps that state and local government actors can take to reduce the negative impacts of climate change and take advantage of possible opportunities. The ClimAID webinars will provide vital information and resources to help local government agencies take action to reduce local impacts of and adapt to climate change. NYSERDA is pleased to offer these webinars at no cost.

The webinar series will draw heavily from findings in the comprehensive report, ClimAID: the Integrated Assessment for Effective Climate Change Adaptation Strategies in New York State. Read the whole report or its components at:


Arthur DeGaetano, Northeast Regional Climate Center, Cornell University
Daniel Bader, Columbia University
Radley Horton, Columbia University
Moderator: Amanda Stevens, NYSERDA

If you wish to join on your own:

Sustainable Green Cuisine

Green Cuisine encourages a regional food supply and a strong local economy, it maintains a sense of community, encourages earth stewardship, and protects the future of small to medium-size family farms. It is approaching the farm, the ranch, the ocean, the vineyard and the dairy as an ecosystem that thrives through careful management of natural resources. It boils down to three parts: environmental, economic an social sustainability.

Join Culinary Arts for a SUSTAINABLE STIR FRY Demonstration on Thursday, November 15, 1PM, A734

Ecological / Environmental Benefits

  • Organic/Biodynamic agriculture
  • More Nutritious Food and less Packaging and waste
  • Improve Soil Quality
  • Improve Water Quality
  • Promote Biodiversity
  • Energy Conservation / Food does not have to travel hundreds of miles

Economic Benefits

  • Support Local / True Economy

Social / Political Benefits

  • Better Tasting Food / Variety
  • Help Small Farmers
  • Reduce your Bodies Chemical Burden
  • Protect Farm Worker’s Health
  • Food Safety through traceability

Sustainable and seasonal cuisine has many benefits, not the least of which is great taste. It is also great fun to know that you are cooking and eating great food grown or harvested by local artisans. Let the flavors of seasonal produce and raw ingredients speak for themselves and inspire your cooking, the flavor will always be outstanding. One good premise to follow is to focus on locally grown vegetables.

Easy Roasted Asparagus Recipe

Easy to do in a toaster oven. You can even substitute other vegetables like cauliflower, or Brussels sprouts so be creative.

Wash and trim about an inch off the asparagus stalk. Shake dry. Place on the oven dish or cookie sheet. Drizzle with some extra virgin olive oil and season with kosher salt and fresh ground black pepper. Roast at 400F for about 20 minutes or until the vegetables show some browning. Serve with some fresh lemon juice.