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Wednesday, July 22, 2009 Orono Weekly Times - 9 The Regional Municipality of Durham Durham Tourism helps festivals and events go green WHITBY, ON - Durham Tourism is taking an important step this summer to ensure that local tourism experiences offer "good natured, good times" with environmentally sustainable practices in mind. As part of its GO GREEN sustainable tourism strategy, Durham Tourism is partnering with Miller Waste Systems, Ontario Power Generation and three event organizers on a pilot project to encourage sustainable practices at local festivals and events. Pilot events include: The Great Canadian Steak Cookoff (located in Whitby, on July 24 and 25), Highlands of Durham Games (located in Uxbridge, on July 25 and 26) and Oshawa Jazz and Blues Festival (August 6 to 9). The focus of these events will be effective waste management, with the aim of achieving at least 50 per cent diversion. Following this pilot project, Durham Tourism will establish a broader program in 2010 to help more local festivals and events become environmentally sustainable. "Festivals and events are an important economic driver for Durham Region, with more than 500 tourism-related activities held across the region each year," said Kerri King, Manager of Tourism for Durham Region. "The message from our tourists is clear - they want to reduce their ecological footprints, while having fun. Ensuring that Durham's festivals and events are environmentally sustainable is a necessary step in moving the region forward as a destination that offers active, healthy and environmentally conscious tourism experiences." Each pilot event will be equipped with bins to facilitate the separation of recyclables and organics. Event organizers will also receive a planning toolkit, as well as volunteer training resources, to maximize on-site waste diversion. In addition, members of the GO GREEN team a group of volunteers trained in sustainable tourism practices - will be at the events to promote Durham Tourism's GO GREEN message and encourage environmentally responsible actions. "With these pilot events, we hope to show that effective waste management is achievable regardless of the size or nature of their events," said Shawn Williamson of The Baleen Group, a Whitbybased management consulting firm that helps organizations achieve their sustainability goals. "We want people to realize that it's fun to be green," he added. For information on how to green your own event, please refer to the "Top 10 Tips on How to Green Your Event" fact sheet, available on the Durham Tourism website at www.durhamtourism.ca. Since establishing its GO GREEN strategy in early 2008, Durham Tourism has held a series of workshops to give tourism operators a broad range of information on sustainable tourism practices. Durham Tourism has also adopted greener marketing tactics, including the introduction of an e-newsletter, an expanded online marketing campaign, and the use of recycled paper and vegetablebased inks in print publications. Grilled Chicken and Corn Salad Think fiesta and kick summer up a notch with locally grown corn, peppers, tomato and lettuce. Serve this spicy salad with warmed tortillas. Preparation Time: 15 minutes Cooking Time: 15 to 20 minutes Serves: 4 Ingredients: 2 tbsp (25 mL) each lime juice and vegetable oil 1 clove Ontario Garlic, minced 1/2 tsp (2 mL) each dried oregano leaves and ground cumin 1/4 tsp (1 mL) each salt and pepper Salad: 1 tsp (5 mL) each chipotle chili powder and ground cumin 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 12 oz (375 g) Ontario Boneless Skinless Chicken Thighs 3 cobs Ontario Sweet Corn, preferably in husks 1 Ontario Sweet Red Pepper, chopped 1 Ontario Hot Pepper, such as a jalapeño or hot cherry (optional), diced 1/2 cup (125 mL) chopped red onion 1 large Ontario Tomato, chopped 4 cups (1 L) shredded Ontario Romaine Lettuce 4 large whole wheat tortillas 1/4 cup (50 mL) fresh Ontario Coriander Leaves Preparation Instructions: In small bowl, whisk together lime juice, oil, garlic, oregano, cumin, salt and pepper. Set aside. Salad: Combine chili powder, cumin, salt and pepper; rub into both sides of chicken. Place corn and chicken on greased grill over medium heat; close lid and grill until corn is tender and juices run clear when chicken is pierced, 15 to 20 minutes. Cut kernels from corn cobs and slice chicken. Meanwhile, on still warm, but turned off barbecue, warm tortillas. In large salad bowl, place red pepper, hot pepper (if using), onion, tomato and lettuce. Add corn, chicken, dressing and coriander; toss and serve warm with tortillas. Nutritional Information: 1 Serving Protein: 25.0 grams · Fat: 15.0 grams Carbohydrates: 44.0 grams Calories: 398 · High Source of Fibre