Greening Festival

Greening Festival

Greening Festival

Project Description

Team Greening Festival wants to reduce the amount of waste created at Festival International and be part of catalyzing a styrofoam-free Lafayette!  The ultimate goal of this project is to put Festival International on the road to becoming a “zero waste” event. The first step is replacing styrofoam serviceware items (i.e. plates, bowls, and clamshells) used by Festival vendors with compostable versions made out of bagasse, a byproduct of sugarcane mills.

We’re bringing out the FIL Geaux Green logo by putting Festival International (and eventually other local festivals) on the road to becoming a “zero waste” event!  Anyone who has spent any time at Festival International (isn’t that all of us?) knows that most of the food is served on styrofoam plates or containers. But did you know that styrofoam never goes away and that these food containers can neither be recycled nor recovered in any existing system? We bet you definitely didn’t know that there are compostable equivalents to all the styrofoam plates, bowls, and clamshells used today. In fact, one such plant-based item is made from sugar cane bagasse, a byproduct of sugarcane mills that we have an abundance of here in South Louisiana.

Depending on the product (plate, bowl, clamshell, etc), the cost difference between styrofoam and bagasse can range from nothing to fifty cents. We know this can be a significant ask of vendors, particularly those not used to this idea of “zero waste”. We will work with Festival International vendors to help them source materials, and, where it might be a barrier, use 24HCP funding to cover a portion of the difference in cost.

This effort will be paired with a fully-backed Festival International marketing effort promoting FIL’s move away from styrofoam. Vendors who elect to participate will be designated in the FIL app and at their vendor booths with the FIL Geaux Green logo.

Future Plan:

The beauty of plant based materials comes full circle if you are able to capture them once Festival-goers have finished eating. These materials, along with any food residue and leftovers, can be sent to compost at a right-sized and managed facility. When managed properly and mixed with other organic material, oxygen, and water; all of this plant-based waste will break back down into healthy, rich soil!  It is very important that no other materials get mixed in though, so we would start with collection in select areas only (i.e. Parc San Souci) and follow Louisiana Football’s model of hand sorting compost after each event to make sure that no other waste materials end up in the compost pile. This work would be completed by volunteers similar to the volunteers who handle recycling at Festival Acadien.

Project Details

Team Leader: Monica Rowand
Funded Date: November 9, 2019
Funding Amount: $3,000
Location: Lafayette, LA

Pitch

Progress

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Dear Community Letters

Project Updates

Greening Festival Update #3

Dear Community. WE DID IT!!!!  We had the first ever ZERO-WASTE FESTIVAL INTERNATIONAL! (Too soon?) Like all of you, we were disappointed when we couldn’t celebrate our favorite festival in person. We would like to give a huge shout-out to Scott Feehan and his team...

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Greening Festival Update #2

Dear Community, The response to our project has been truly overwhelming these last couple months. The outpouring of support and encouragement from you still comes daily as our plans continue to develop and come to fruition. A few weeks ago we posted a poll via the...

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Greening Festival Update #1

Dear Community, Is it a marketing miracle or meant-to-be that the first day of Festival International de Louisiane 2020 is Earth Day? That’s right, mark your calendars for April 22-26, 2020 and a Festival International experience with a slightly green-er hue! As a...

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Veggie On The Go

Veggie On The Go

Veggie On The Go

Project Description

The goal  of the “Veggie on the Go” is to provide fresh, healthier food options to residents of food desert areas in North Lafayette, including McComb-Veazey, LaPlace, Fightingville, Freetown and other neighborhoods. Our project seeks to address the food insecurity found across our community causing many to live within food deserts. We plan to sell the produce grown and acquired from the McComb Veazy farm, Earth Share Garden, local growers and if needed from other local produce stands in the area. Our goal is to offer healthy food options with recommendations of menus and healthy lifestyle changes. 

We plan to partner our veggie bike with other food entrepreneurs in the community. To bring better access to resources to improve the health of the residents we interact with at the pop-ups.  We plan to host veggie pop-ups in the community due to limited access to grocery stores or healthy food options such as restaurants, juice bars, etc. To lower the barrier on purchasing veggies, the Veggie on the Go project plans to accept cash, credit card, or EBT card. We will also develop a system to allow those who don’t have the means to pay for their vegetables.

Some of our initial partners plan to use the veggie acquired for distribution in special pop-up menus and help create healthier lifestyles by providing nutritional facts and recipes. We want this project to be a catalyst for a new food movement in North Lafayette. One that builds an equitable workforce and open new doors for social entrepreneurs both young and old to get their produce or products directly to customers who need them.

Project Details

Team Leader: Trincella Bonnet
Funded Date: November 9, 2019
Funding Amount: $3,000
Location: Lafayette, LA

Pitch

Progress

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Dear Community Letters

Project Updates

Veggies on the Go Update #3

Dear Community, Our project had to be put on hold because of COVID as we felt it was necessary to avoid close contact with our customers. With our Governor opening Phase II, we took the opportunity to host the 1st Sunday Produce, but unfortunately, weather cancelled...

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Veggies on the Go Update #2

Dear Community, We have been very busy on our project. We were able to get a vendors trike and a bike trailer custom made but had to buy material to close the wall and floor and we were able to stay within the budget. Everyone who saw the trike and the bike trailer...

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Veggie On The Go Update #1

Dear Community, We at Veggies on the Go are hard at work with our project. Everything is flowing smoothly except for the bike and trailer. We could not find a bike and trailer within our budget so I did some research and found a gentleman in New Orleans who's custom...

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Recovery Garden

Recovery Garden

Recovery Garden

Project Description

The birth of the ‘Recovery Garden’ comes from Project Leader, Adrian Perron, who believed that growing a garden was in itself, a form of therapy for his clients suffering from addiction. The project was funded $2,000 during the 24 Hour Citizen Project in 2016.  Crops produced from the garden benefit St. Joseph’s Diner, whose focus is to feed the hungry.

 

The St. Joseph Diner Garden Project is a collaborative project between Catholic Services of Acadiana and Acadiana Recovery Center.  This project has a goal of taking the garden that is at Catholic Services of Acadiana and redeveloping it into a sustainable garden that provides produce that can be used to feed the homeless population of Lafayette, Louisiana. Currently, the garden is in a state of disrepair and needs the aid of the community. The St. Joseph Diner Garden was built in 2012. There are approximately sixteen planter boxes, as well as, fruit trees planted along the perimeter. St. Joseph Diner serves over 100,000 meals a year to the homeless living on the streets and to those living in the shelter. The St. Joseph Diner is open 364 days a year.

Project Details

Team Leader Adrian Perron
Funded Date July 23, 2016
Location: Lafayette, LA

Progress

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Dear Community Letters

Project Updates

Even Great Projects Fail: The Recovery Garden

The 24 Hour Citizen Project (24HCP) Team is always learning, always growing, and never excited to see a project’s community impact halted for any reason. But, we also believe in being as honest and transparent as possible, and we know that not all projects are going...

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Recovery Garden Update #2

As of Spring 2017, this project is completed. The garden is maintained by the Acadiana Recovery Center, and all crops are donated to St. Josephs’s Diner to feed the...

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Recovery Garden Update #1

The project is on track to begin planting this spring. We have reached out to the LSU Ag Center for assistance. There have been challenges along the way. Acadiana Recovery Center is in the process of having new management, which has...

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