Sustainable Living

This photo provided by JetBlue shows vegetation planted at a 24,000 square-foot "farm" outside Terminal 5 at John F. Kennedy International Airport in New York. The space is meant to educate travelers more than actually feed them, although eventually JetBlue would like to serve items grown there in terminal restaurants and even make some blue potato Terra Chips that are served on flights. (Jetblue via AP)

“We know people like green space. It’s what they have at home. Why not put that at an airport if that’s what they love and want?” says Sophia Leonora Mendelsohn, the New York-based airline’s head of sustainability. “Your flying experience starts on the ground.”

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Turner Wyatt shakes hands with Mike Martelli, co-owner of 5280 Produce, after Martelli donated outdated produce on Friday. Wyatt delivers produce to Project Worthmore, a nonprofit that provides health and nutrition services to refugees.
Photo by Gabriel Christus/Aurora Sentinel

“We aim to go from source to stomach in 45 minutes,” Wyatt said. “At that point people can eat some of it on the way home or they can cook it in dinner that night. So instead of having things sit in a food bank waiting to get sorted, we get it down to less than an hour.”

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