GIA’s ‘Green’ Goes Beyond Emeralds

CARLSBAD, Calif. – May 21, 2009 – Staff and students at the Gemological Institute of America’s (GIA) world headquarters in Carlsbad recently participated in two events organized by the Institute’s Green Team, which works to conserve resources and raise awareness about ways to protect the environment.

An Earth Day potluck, held April 22, focused on the “locavore” trend, which emphasizes preparing meals using ingredients grown or produced within a 100-mile radius. This movement supports local farmers and reduces emissions from transporting food over long distances. Participants contributed casseroles and salads made from fresh fruits, vegetables and free-range or organic meats, in addition to home-baked breads and desserts. The luncheon speaker was Dennis Sharmadh, an organic Community Supported Agriculture farmer from Escondido, California, who shared tips on mulching and the benefits of eating locally grown foods.

“Local produce is easy to find in San Diego County, but I am an adventurous cook and wanted more of a challenge,” said potluck participant Judy Colbert, GIA Visual Resources manager. “I found a source for grass-fed local beef from Palomar Mountain and made grilled tri-tip with an Argentine-style chimichurri sauce.

“The potluck provided an opportunity to explore and discover an array of local food sources,” she said. “Using these ingredients in cooking not only helps our local economy, but also allows us to eat fresher and more flavorful food.”

On May 7, a Campus Cleanup was sponsored by Keep California Beautiful, a nonprofit organization which provided bags and gloves for participants in its nationwide “Great American Cleanup.” Millions of volunteers conduct tens of thousands of cleanup, recycling and beautification events throughout the country each year and GIA’s results will be added to the 2009 national count.

“The Institute is dedicated to being environmentally responsible by helping preserve and protect the Earth’s natural resources,” said Donna Baker, GIA president and CEO. The Green Team is also looking at ways to reduce GIA’s carbon footprint by assessing business practices and making improvements that consider sustainability, cost and social impact.

“I am proud of our staff and students who have volunteered their time to help keep our environment clean,” Baker added. “I believe the motto, “Think Globally, Act Locally” applies to our efforts here in Carlsbad.”