Scoring a ‘green goal’ for the World Cup

first_imgEvent greening could also be expanded to other activities since the country has become a popular sporting venue and regularly hosts major international events. Mabudafhasi said the greening of the 2010 games would be implemented in all the ten host cities stadiums. These are Soccer City, Coca-Cola Park in Johannesburg, Vodacom Park in Bloemfontein, Peter Mokaba in Polokwane, Mbombela in Nelspruit, Nelson Mandela Bay in Port Elizabeth, Royal Bafokeng in Rustenburg, Loftus Versfeld in Pretoria and Green Point in Cape Town. Speaking in Johannesburg last week, 2010 local organising committee CEO Danny Jordaan said the Green Goal 2010 programme would see organisers adhering to sustainable principles and to promote environmental responsibility in organising and hosting the tournament. Mabudafhasi said these greening initiatives go beyond the week, month or so of sporting activity and include concerns for post-event, environmental and the social and economic impact of the event on the immediate and extended environment. Preserving a greening culture “We are proudly committed to building a partnership and a coordinated network of actions that would ensure that we score green during the 2010 Fifa World Cup,” she said. South African host cities and organisers have pledged to ensure that the upcoming 2010 Fifa World Cup™ is a “green event”, by supporting initiatives that addressed waste minimisation, emissions reduction, energy efficiency and water conservation. “The 2010 Fifa World Cup is not just a razzmatazz event characterised by pageantry, pomp, merriment and excitement, but it is an event of significant and far-reaching economic impact.” Leaving a lasting legacy The greening of the World Cup, she said, was also about striking a balance between the economic, social and ecological sustainable development elements. Meanwhile, Deputy Enviornmental Affairs Minister Rejoice Mabudafhasi said the World Cup was a relevant platform to be used to preserve the culture of greening the country’s environment. 30 November 2009 “It is relevant to use the 2010 Fifa World Cup platform to nurture the culture of greening our environment,” Mabudafhasi said. He said the green initiative would not only focus on the World Cup’s impact on the environment, but on how to improve it by planting trees, managing waste and conserving water. In order to ensure a lasting legacy, the department has developed a national greening programme to provide practical considerations in energy supply and consumption, water usage efficiency, conservation measures and non-motorised transportation. “It needs to include a world-class greening effort. The challenge is not only to host a successful event from a logistical and organisational point of view, but also to host an event which will significantly improve the greening profile of the country,” she said. Source: BuaNewslast_img read more

Vodacom’s energy-efficient data centre

first_img26 July 2011Vodacom’s new state-of-the-art, energy-efficient data centre on Cape Town’s foreshore was designed and built not only to help the telecoms group reduce its carbon footprint, but also so that cost reductions can be passed on to its customers.Scalability of the seven-story data centre was a key design feature, with the data floor area being able to expand from an initial 1 552 to an ultimate 2 862 square metres.With low energy usage being a key design goal, cooling is provided by a water-cooled chiller plant, and air-cooled step-down transformers with an efficiency of greater than 98% distributing power at the highest possible voltage as close to the source as possible.The data centre is illuminated by a combination of T5 technology lamps and LED lamps, while lighting is controlled by individual light and motion sensors mounted to each fitting with a time delay to go off.The building also makes use of service passages around the data centre floor areas, which improves thermal insulation, reduces the risk of water entrance to critical data floor areas and improves physical security.“We’re excited about this data centre because it shows our commitment to our joint initiative with our parent company Vodafone, to ensure that we reduce our carbon emissions worldwide,” Vodacom head of corporate affairs Portia Maurice said in a statement this week.Expansion of cloud computingThe data centre is the latest built to meet the needs of the growing community of Vodacom business customers and to prepare for the expansion of cloud computing, which is already gaining traction in South Africa.Since the establishment Vodacom’s Business Services division just over three years ago, Vodacom Group executive Chris Ross said business customers of all sizes were demanding more and more services to run and grow their organisations.As a result, virtualisation, hosted services such as hosted call centres, telepresence, and increased acceptance of convergence have all been major factors in the investment in a new data centre.Scalable cloud computing plays a vital role in any modern data centre, and Vodacom has partnered with VMware and Novell to give customers all the benefits of efficient and cost-effective market-leading technology.“Vodacom has reduced the space needed to host traditional servers in our data centre,” said Ross. “We have also reduced power utilisation to help reduce our carbon foot print. We will pass the benefits of cloud computing to our customers, enabling a truly flexible, agile and scalable cloud service.”SAinfo reporterWould you like to use this article in your publication or on your website? See: Using SAinfo materiallast_img read more

Bringing home the bacon

first_imgShare Facebook Twitter Google + LinkedIn Pinterest It’s official: I am in the wedding season of my life. In the past five months, I’ve been to six weddings. I was talking to Bob, the dad at the August wedding. He asked if I was a wedding crasher or how I came to be invited. With the quick wit I don’t have, I explained my friendship with the mother of the groom. With the slow wit I DO have, it popped into my head 10 minutes later that I should have claimed to be a wedding crasher investigating my next story for OCJ on wedding food. The following week, an obsession grew for finding a recipe for the candied bacon chicken appetizer served at that very wedding. A desperate Pinterest and Google search began. The sweet salty bacon — all I can say is yum!Bacon has taken the food world by craze. The Pork Council reports that 62% of restaurants have something bacon on the menu. Recipes, chef shows, novelties, apparel as well as websites are centered around bacon. Bacon tops sandwiches, salads, veggies and even desserts. And who doesn’t love Jim Gaffigan’s skit about bacon? Be sure to check it out on YouTube if you haven’t seen it.Combos of bacon and ingredients you wouldn’t put together are tantalizing taste buds everywhere. Paul makes liquid nitrogen ice cream with the local chemistry class and the kids bring in the fix-ins for the ice cream. To this day Paul says the best ice cream he has ever tasted was a pancake batter ice cream with maple syrup and bacon. The chemistry teacher, Dr. U, explained to me the two flavors (sweet plus salty) create a yummy chemical reaction on your tongue but no one really knows the reason why we think it is so delicious. Dr. U shared an article with me from In this article, they use a star to illustrate how flavors compliment and enhance each other. Sweet (such as honey/brown sugar/maple syrup) and salty (such as bacon) bring out the flavors of each other. No wonder a tad bit of sweetness makes an unforgettable bacon experience.The National Pork Board stats show that the average American eats nearly 18 servings of bacon a year. The big question is what is a serving? Modern healthy diet preaches moderation and bacon can fit that mold with two slices of bacon providing only 73 calories and 6 grams fat. The problem is not many people can stop with two slices. My son Luke can pound down a pound of bacon himself! I’m guessing he is not alone. The huge shrinkage of weight after bacon crisps up makes it easy to indulge in the crispy, salty treat.Good news to Ohio pork producers is that over 50% of Americans report always having bacon on hand in their fridge. In 2015, Ohio ranked 8th in pork production with a commercial inventory of 2.4 million pigs. states 20 pounds of bacon (13%) comes from a 215-pound live hog. So quick calculating tells me that Ohio producers could produce close to 48 million pounds of bacon a year. That is a lot of bacon!This October celebrate the oink by pigging out on bacon. Start your day like Jim Gaffigan, with the “applause” of frying up some bacon. Enjoy lunch by topping off your salad, baked potato or veggies with Gaffigan’s “fairy dust” of bacon, bacon bits. Wrap up the end of your day in bacon too, just make your day a little bit better than it already was.Eat well and Healthy,Shelly Smokey Bacon Mac and Cheese Molly Yeh“if I’m really feeling decadent, I’ll let the dish of mac and cheese cool overnight in the refrigerator, cut it until squares, and then bread it and deep-fry it.” 8 ounces medium shells12 ounces applewood-smoked bacon1/4 cup flour3 cups whole milk6 oz. smoked Gouda cheese, chopped3 oz. pepper jack cheese, chopped1 ounce Parmesan cheese, grated1 1/4 teaspoon sweet paprika1/2 teaspoon cayenne pepperKosher salt and black pepper1/2 cup panko breadcrumbsKetchup, for serving  1. Preheat the oven to 375°F. Grease an 8 x 8-inch baking dish.2. Cook pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.3. In a large pan, cook the bacon until crispy. Chop the bacon and set aside. Pour off all but 1/4 cup of the fat in the pan. Heat it over medium-high heat and add the flour, whisking until combined, and then cook for 1 minute. Add half the milk, whisking continuously until thickened, about 5 minutes and then repeat with the other half of the milk. Add the Gouda, pepper jack, and all but 2 tablespoons of the Parmesan and stir until the cheese melts. Stir in the paprika, cayenne, and salt and black pepper to taste.4. Fold in the shells and bacon and transfer to the greased baking dish. Top with the panko, a pinch of salt, a few turns of pepper, and the reserved 2 tablespoons Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy with ketchup, if desiredTechnique Tip: This recipe uses the fat from the bacon to make a roux that will thicken the sauce.Swap Option: You can swap out the bacon for turkey bacon, pancetta, another type of salty meat, or simply omit it. If you omit the meat, you can substitute butter for the bacon fat in the roux. Jalapeno Popper Wonton Cups Cathy Trochelman  12 wonton wrappers4 oz. cream cheese, softened½ c. sour cream12 oz. bacon, cooked & crumbled1 c. shredded cheddar cheese (reserve 2 Tbsp.)3-4 jalapeños, seeded and chopped  Preheat oven to 350 degrees. Spray muffin pan with cooking spray.Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned. Remove from oven and cool slightly.In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños. Save 2 Tbsp. of cheese and bacon.Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted. Serves 12 Beer, Bacon & Potato Chip Cookie Bars Cookie Ingredients:3/4 cup unsalted butter, room temperature 3/4 cup dark brown sugar 1/4 cup sugar 1 egg 2 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 3/4 cup of chocolate chunks or chips 2 pieces of bacon, chopped 2 tbsp. beer Topping:8.5 oz. caramels (about 27 caramels) 1/4 cup cup beer 3/4 cup potato chips, broken into pieces 1/4 cup pretzels, broken into pieces 2 pieces of bacon, chopped 1/2 cup peanut butter chips 1/2 cup chocolate chips Chocolate drizzle 1/4 cup chocolate chips 2 tsp. milk  Preheat oven to 350 degrees. Line a 9 x 9 pan with parchment paper or aluminum foil that sticks up above the edges. Grease the paper or foil.Cream butter and sugar together until light and fluffy, about 3-4 minutes. Mix in egg and vanilla extract. With the mixer on low speed, add flour and baking soda.Stir in chocolate chips, bacon and beer. Dough will be thick. Press cookie dough evenly into the bottom of the pan. Bake for 22-25 minutes or until the edges are slightly golden. Remove from oven and allow to cool in the pan.While bars are cooling, melt caramels and beer together in a pan over medium heat. Allow caramel to cook on low for about 5-10 minutes. Pour caramel mixture over cookie bars and spread evenly. Pour potato chips, pretzels, bacon, peanut butter chips and chocolate chips evenly over caramel before it cools and hardens.Microwave chocolate chips for chocolate drizzle and milk in a small bowl in the microwave until the milk begins to boil. Whisk chocolate until smooth Allow chocolate mixture to cool for about 2 minutes, then drizzle over top of bars. Once bars are cool, use parchment paper or foil to lift them out of the pan and cut into squares. Bacon Jalapeno Deviled Eggs 12 large eggs, hard-boiled and peeled1 cup mayonnaise1 1/2 teaspoon rice vinegar3/4 teaspoon ground mustard1/2 teaspoon sugar6      jalapenos, seeded and diced6 pieces bacon, cooked, crisp, and crumbledPaprika, for garnish  Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowlMash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combinedMix in the jalapenos and bacon. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika. Chill until ready to serve. Serves: 24 deviled eggslast_img read more

Passivhaus Institut Rewrites Certification Standards

first_imgImpact on the North American marketThe Passivhaus standard is one of two similar building certification systems in use in North America (the other being administered by the Passive House Institute US, or PHIUS, which also has revised its standard). Neither accounts for more than a very small percentage of total new construction.But Levenson still thinks the new Passivhaus standard will have an impact as buildings become increasingly energy-efficient and renewables play a larger role.“I think it’s going to have a huge effect,” Levenson said. “One of the big questions is this whole push toward net zero, what does it mean to be net zero, what does it mean to have a renewable energy economy, and this is really the first thing that I’ve seen that pulls it together from both ends and shows a pathway forward where renewables are really supporting a low energy, high-efficiency basis.“We’re at the dawn of this paradigm,” he continued. “The market is completely immature in any number of ways, but I think the bigger vision and full integration across the spectrum of how these buildings operate and how they fit into the global energy mix is going to be very powerful. Whether it’s New York, or Vermont, or Maine, or California, it’s going to have a deep impact.” For all classes of buildings (Classic, Plus, and Premium), The Passivhaus Institut defines both energy consumption and production as “renewable primary energy demand” (PER), which is electricity produced from a wind turbine or photovoltaic (PV) panels, for example, and not energy produced from non-renewable sources, such as coal.The changes are an attempt to quantify the type and amount of energy buildings use as renewables become a more important part of the global energy mix, and as Europe heads toward a near-net zero standard for new construction by the start of 2021. Not necessarily “net zero” buildingsJudging by the requirements for production and consumption of energy for the “plus” and “premium” categories, it looks as though both would be net-zero energy buildings.But, Levenson said, the demand numbers are actually for total floor area of a building, and the production is for the footprint of the building. A single-story “plus” building might well be net-zero, but a two-story design might not be, nor would a four-story “premium” building.“With a single-story building it would be very easy for a Passivhaus building to be an energy-positive building,” he said. “When you add stories to the building, on a per-square-foot basis it would be harder and harder to net out the usage of the building. But it’s less important than knowing that we’ve optimized the square footage of the earth that the building is occupying.”Confusing? Yes.“I’m just learning it, too,” Levenson said. “Everybody’s just dipping their feet into it.”The upcoming Passivhaus Institut conference in Leipzig, Germany, April 17 and 18 will offer more details and case studies showing out the system is used. In addition, the principles behind PER are described in a lecture by Grove-Smith delivered earlier this year at the International Passive House Conference. Another lecture, by Dr. Benjamin Krick, goes over the details of compliance for the “plus” and “premium” categories. Germany’s Passivhaus Institut has created two new levels of compliance for certification that for the first time set minimums for renewable energy production as well as new limits on how much energy a building can consume.The changes are rolled into a new version of the Passive House Planning Package (PHPP), the modeling software that designers use in designing Passivhaus structures, and will go into effect with its release later in April.While parts of the existing standard are unchanged, there are two new classes of Passivhaus buildings. “Plus” buildings must be able to produce at least 60 kilowatt hours of electricity per square meter per year (kWh/m2/year) and consume no more than 45. “Premium” buildings will be required to produce at least 120 kWh/m2/year while using no more than 30.A “classic” Passivhaus designation means the building consumes no more than 60 kWh/m2/year. No on-site energy production is required.Energy production requirements are based on the footprint of the building. Energy consumption limits are based on the total floor area of the building. Built into the new planning software“They are using a world of 100% renewables, essentially,” Ken Levenson, co-president of the North American Passive House Network, said in a telephone interview. “What they see, which I think is correct, is a future of renewable energy. The grid is going to be renewable. It has to be, and our buildings have to be optimized for that future. And they need to be measured according to that future.”To make an accurate accounting of energy use, Levenson said, Passivhaus has broken consumption down into five categories, or “baskets”: plugs loads (appliances and lighting), hot water, heating, cooling, and dehumidification.“Each of those baskets of energy use has a different relationship with renewable energy production,” he said. “For air conditioning, where you have hot summer days and are producing the maximum PV electricity, you have relatively small losses. In winter, when you have heating demand peaking you don’t have renewables [especially solar electricity] available, so you’re relying on storage capacity and the losses associated with that.“So they assign multipliers based on the total mix of renewables being produced and your mix of using the energy,” he said. “You get these numbers built into the PHPP. This is your heating multiplier, this is your cooling multiplier.” These different multipliers, he added, are the PER factors.Any given locale — Boston, Chicago, Los Angeles — will not only have a climate “data set” but also a mix of renewable energy sources.“Renewables may make up only 10 percent of a region’s power generation today,” he said, “but the calculation, for the sake of ‘future proofing’ makes it 100 percent — the fossil fuels are gone from the equation.”At the same time, the new PHPP will include a value for non-renewable energy consumption.“In order to be able to assess the building’s environmental impacts in today’s energy supply context,” Grove-Smith wrote, “the PHPP will continue to include the non-renewable primary energy evaluation based on the national/regional energy supply structure.”“What they are doing is providing a PER source energy based on an optimized 100% renewable future, and providing the traditional source energy based on national averages of energy fuel mix today,” Leveson said. “So you get the traditional number as well as the future-proof sustainability assessment number.” RELATED ARTICLES Report from the Passive House Conference in MaineRedefining PassivhausNew Passive Building Standards for North America A new way of accounting for energy useSeveral of the familiar requirements of the Passivhaus standard apply to all three building categories. For example, certified buildings may not use any more than 15 kWh/m2 of energy per year for heat. Nor has there been a change to the airtightness requirement, which is 0.6 air changes per hour at a pressure difference of 50 pascals.Requirements for energy production, and the accounting method for the amount of power that’s consumed, however, are brand new.“The energy supply structure worldwide is transitioning from fossil energies to renewable sources at an encouragingly rapid pace,” Jessica Grove-Smith of the Passivhaus Institut wrote in an email. “Currently existing assessment methods for the energy impact of buildings are, however, all based on the old supply system, only taking into account non-renewable primary energy as [an] efficiency indicator.“Energy supplied from renewable sources is effectively treated [by some programs promoting net-zero-energy buildings] as free energy that can be used without constraint,” she continued. “In practice, however, renewable primary energy sources are not infinitely available due to space and cost restraints.”PER takes into account storage losses as well as losses in generation and transmission for renewable energy sources. Fossil fuels are no longer part of the picture.last_img read more

10 months agoRFEF president Rubiales delighted over Enrique impact with Spain

first_imgAbout the authorCarlos VolcanoShare the loveHave your say RFEF president Rubiales delighted over Enrique impact with Spainby Carlos Volcano10 months agoSend to a friendShare the loveRFEF president Luis Rubiales is delighted with the early impact of Luis Enrique.The former Barcelona coach has quickly turned Spain’s fortunes around as national team coach.It was Rubiales who sacked Julian Lopetegui as Spain coach ahead of the World Cup after the trainer agreed to be Real Madrid’s next manager.He said that “we have a new coach who we believe in a lot, Luis Enrique”. Lucho is “in a phase of reconstruction in which I believe he will put a country like Spain where they belong.” last_img read more

10 months agoAgent of departing Arsenal midfielder Ramsey set for mega windfall

first_imgAgent of departing Arsenal midfielder Ramsey set for mega windfallby Paul Vegas10 months agoSend to a friendShare the loveThe agent of Arsenal midfielder Aaron Ramsey is set for a mega windfall from his move to Juventus.The Sun says Ramsey’s agent is set to pocket a massive £7million from the Arsenal star’s move to Juventus in the summer.The Welshman, 28, will rake in a reported £8m signing-on fee while taking home a further £145,000-a-week at the Serie A giants.Ramsey will be out of contract at Arsenal this summer and is said to have signed a pre-contract agreement to join the Old Lady.The Gunners withdrew their offer for a contract extension last summer, with Unai Emery seeing him as surplus to requirements.But despite his impending move, Emery has claimed he will continue to play the Wales international. TagsTransfersAbout the authorPaul VegasShare the loveHave your saylast_img read more

23 days agoArsenal boss Emery reveals crunch Pepe, Ceballos talks

first_imgArsenal boss Emery reveals crunch Pepe, Ceballos talksby Paul Vegas23 days agoSend to a friendShare the loveArsenal boss Unai Emery is urging Nicolas Pepe to embrace the pressure of being their record signing.Pepe, 24, has struggled to live up to his £72million price tag since his deadline day move from Lille.But Emery is certain that, just like former Gunners idols Thierry Henry and Dennis Bergkamp, Pepe will be a sensation when he eventually comes to terms with the physical demands of the Premier League.He claimed: “Pepe is an amazing player and I am sure that he is going to have a big career here, but he needs time.“For a lot of great Arsenal players, the first month here was not easy, even the first year.“Every player needs time to adapt when they arrive in England but the process with Pepe is going in the direction we expected.“He still needs to get his confidence and to understand better with the other players. But his performances are getting better step by step.“The players are also human beings and they are all working under pressure because we are at a big club with very demanding objectives.“To be selected for Arsenal is a privilege and the pressure that brings is a positive.“I don’t think about how much the club has paid for a player or how much is his salary. For me, the money is not relevant and it is not important.“I was speaking with Pepe and with Dani Ceballos and they say that the intensity of the Premier League has been the biggest change for them.“The Premier League is the strongest competition in the world. Every match has quality players and physical players.“So I am going to work with Pepe and with Ceballos to help them with that adaptation.” About the authorPaul VegasShare the loveHave your saylast_img read more

Braxton Miller During National Championship Celebration: “We’ve Got Another Year To Do It, So Go Bucks”

first_imgOhio State football players celebrating after a victory.ANN ARBOR, MI – NOVEMBER 30: Quarterback Braxton Miller #5 of the Ohio State Buckeyes celebrates on the field with quarterback Kenny Guiton #13 and quarterback Cardale Jones #12 after defeating the Michigan Wolverines 42-41 in a game at Michigan Stadium on November 30, 2013 in Ann Arbor, Michigan. (Photo by Gregory Shamus/Getty Images)Update: Big Ten Network released video of Miller’s brief speech. As he takes the microphone, Ohio State fans loudly chanted “one more year.” Clearly, they want all three quarterbacks back for next season.Earlier: By now, everyone knows about the remarkable dilemma that Ohio State faces at the quarterback position entering 2015. While rumors have been swirling about possible transfer destinations for senior Braxton Miller for months now, he has said that he plans to return to Columbus. That doesn’t seem all that likely considering he would have to beat out J.T. Barrett and now Cardale Jones for the starting job, but during today’s national championship celebration at Ohio Stadium, he definitely made it seem like he’s all-in on OSU.Braxton Miller: “Privilege and honor to be part of this team. Guess what, we’ve got another year to do it. So go Bucks.”— Tim May (@TIM_MAYsports) January 24, 2015The other two quarterbacks spoke up about the magical 2014 season as well.RT WEWS “RT KosichJohn: The 3 Ohio State QBs Braxton,Cardale & JT” #CLE— bobarcher (@bobarcher1) January 24, 2015J.T. Barrett: “This is what we talked about doing. Glad ya’ll were part of it.”— Tim May (@TIM_MAYsports) January 24, 2015Meyer refers to Cardale Jones as “the final part of the magnificent three.”— Tim May (@TIM_MAYsports) January 24, 2015Cardale Jones: “I dedicated this season and the last couple of games to these 2 guys on my left and my right.” Miller and Barrett.— Tim May (@TIM_MAYsports) January 24, 2015We still can’t imagine that all three quarterbacks stick around, but it will be very hard to make the decision to leave Ohio State, especially after the celebrations on campus that they’re all experiencing.last_img read more

New Market to Be Constructed in Port Maria

first_imgA new market is to be constructed in the town of Port Maria in St. Mary to replace the old structure on Hodgson Street.A contract for the project is to be signed on Thursday (April 5) at the Ministry of Local Government and Community Development in Kingston by Portfolio Minister, Hon. Desmond McKenzie.Chairman of the St. Mary Municipal Corporation and Mayor of Port Maria, His Worship Richard Creary and other stakeholder partners are expected to be in attendance at the signing ceremony.The new market is expected to be more conducive to customers purchasing food items and transacting other business. This will also boost economic activities in the town.Mayor Creary told JIS News that the St. Mary Municipal Corporation will manage the new market.“It’s a brand new market, a total reconstruction. It’s a two-storey building with commercial shop spaces on top for rent, just like any plaza,” he noted.last_img read more