Ashley Halligan, an analyst at Software Advice, recently published an article outlining the growing trend of net zero development–rather in the case of retrofitting current buildings undertaking a goal to become net zero, or in the case of design teams developing a from-the-ground-up initiatives.

Halligan interviewed several experts including designers, a former Department of Energy director of building performance, a sustainability manager who undertook and succeeded at a retrofitting net zero project, and a software guru whose company’s products help customers achieve sustainability goals.

Using a case study of McCormick–the food conglomerate–Halligan explains how their five-year energy consumption makeover resulted, almost by accident, in a net zero facility–a 363,000 facility, that is. In fact, this project created a surplus of energy in the first year.

Read the full story here.

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I’m heading to the grocery store so I can prepare a delicious meatless day of food.  Here’s one thing I’ll be making out of Blissful Bites.  It’s simple and tastes great, so you have no excuses not to at least try it!!

Broccoli salad with creamy mustard dressing:

1 large crown of broccoli florets

1 large carrot, grated

1 cup cooked chickpeas, or 1 can, drained and rinsed

2 red radishes, thinly sliced.

The creamy dressing:

1/2 cup vegan mayo

2 tablespoons dijon mustard

1 tablespoon maple syrup

1 tablespoon sherry or apple cider vinegar

Pinch of sea salt and black pepper

Viola!

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