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| Minyanim face particular challenges face when attempting to be environmentally conscious.
These challenges arise from, among other things:
*transient space, that is often not used exclusively by the minyan
*lack of storage space and minyan-owned materials
*when individuals are purchasing (e.g. kiddush), cost can be a challenge
Minyanim face the question of determining a clear environmental policy at a number of points in their operations. The most typical points are:
*Kiddush
*Communal meals
*How people come and go to programs
*Materials used
Ideas to bring environmental consciousness to your minyan:
*Try one "green" Kiddush or "green" potluck
*Buy water pitchers instead of soda bottles (healthier and better for environment)
*Buy durable kitchenware: though for one-time purchases, disposables are cheaper, in the long run, the capital expense of durable ware can save minyan money).
*Educate minyan members: e.g. Kiddush-buyers should know that it is possible to purchase healthy food at a good price (especially if one is willing to put in preparation time)
*Focus on local issues
*Bring in people to talk about work they do (TLS, D'var Tikkun)
*Minyan-sponsored community garden
*Use Hazon resources
*Connect members to local CSA's (Community-Supported Agriculture)
*Use shmittah year as teachable moment
*Link to other existing programs
*KOL foods
Is environmental impact of these programs actual or symbolic?
*scale of larger minyans creates actual impact
*spiritual piece: for Tikkun Leil Shabbat, cleaning is part of community ritual (see below), making it an easy way to contribute to community
*clean-up as a statement: demonstrate that the minyan cares about cleaning up our environment, not leaving work for janitors on Shabbat
If minyans are actually keeping people in cities, that could be the most important environmental impact.
Examples from Tikkun Leil Shabbat (DC):
*potluck for 100 people each time they meet
*plasticware provided for everyone
*always has a dishwashing captain who starts the night wearing a lei-lei is passed onto other people who then wash dishes for a while before passing the lei onto the next dishwasher
*separate tables for hekshered and vegetarian food, each table has different colored plates |
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