When Baby Bean was born a few months ago, we vowed the Bean household would not become a blur of brightly colored plastic toys, strewn from one end of the house to the other. Even now when she’s just a few months old, the appearance of commercials advertising the latest and greatest in Barbie and Polly Pocket evolution are a cringe-worthy glimpse of our future.

Fortunately there are still several years until the evils of advertising and huge toy stores infiltrate the mind of our wee one. Our hope is that by exercising creativity and restraint now during the early months, we’ll avoid excess in the future and teach our child how to make even simple things fun. As we travel the path of minimalism, we’ve discovered a few great toys that intrigue our young one, while allowing us to utilize things we already own. And let’s be honest – babies find their own feet fascinating, so the task really is not that difficult at this young, impressionable stage. Find some of our ideas below, and feel free to send us your own suggestions.

March to the beat of your own drum
Sure you could head to Toys ‘R Us and pick up a pint-sized drum kit, or allow your little one to take the hot seat in Rock Band. Or you could pull a few of your pots from the cupboard, grab a wooden spoon and let your little one bang away to their own beat. As they get a bit older, introduce them to some of your favorite music and teach them to drum along with the rhythm. Not only are you using everyday household items to entertain your child, you also have the opportunity to show them the value of U2 over, say, Hannah Montana. ‘Nuff said. Bonus points if said pots are eco-friendly, like the ones offered by Starfrit!

Talk to the hand
Show of hands: who has at least one hole-ly sock in the sock drawer? Find a pair that probably shouldn’t ever see the light of day (at least not on your feet) again and get to work creating your child’s new best friend. Floppy ears, big eyes and a gravelly voice to match, and you’ve just set the stage for hours of fun. Use the sock to make your baby giggle and squeal in delight, and when they’re older, have their little sock friend teach them invaluable lessons about manners and safety. Just make sure to avoid attach ing buttons or anything else that could break of and pose a choking hazard. Use kid-friendly paint for the puppets facial features instead.

Washed up
Teething rings are a great concept – but then again, so is a cold, wet washcloth. Both can equally sooth an uncomfortable, teething baby, but one doesn’t require a special trip to the store to pick up. Frozen teething items are no longer acceptable (they can burn your baby’s mouth), so the difference between a store-bought teething ring and wetting a washcloth from the hall closet is about $5. Just make sure to wash it before use and dump a cup of vinegar in the rinse cycle to get rid of any lingering chemical residue.

Boxed in
You know that big-screen TV your husband finally convinced you to let him buy? Well Daddy’s new toy also yields fascinating prospects for your youngster. When your child is a few years old, their imagination is already finely tuned and suddenly you’re no longer staring at a cardboard box headed for the recycling pile – instead you’re looking at a bona fide fort. Cut out a few windows, provide a flashlight, and suddenly that plain old box is Buckingham Palace to your little one. If said child tends to be nap-resistant, set up a sleeping bag and let them “camp out” for a few hours while you praise the good Lord for your significant other’s unquenchable desire to watch sports in high definition. Once the fort is done with, be sure to recycle that box!

Your biggest fan
Baby mobiles teach little ones to follow movement with their eyes, but we quickly discovered this type of entertainment doesn’t come cheap. The low-end versions start at around $30 and the quality looks might questionable. If you don’t want to shell out the money for one that hangs in the crib and you have a ceiling fan in your home, turn it into a homemade mobile by attaching balloons or ribbons and turning it onto the lowest setting. Most store-bought mobiles play music, but that’s really just a bonus feature (and another reason they can charge so much for them!), so turn on the radio or put on a CD if you feel the fan really needs to be accompanied by a tune.

» Eco Artworks

“I’m still afraid of the population monster.”

Recently those words by the late, great Norman Borlaug were repeated by Kenneth Quinn a current member of the World Food Prize Foundation, the organization Borlaug established during his remarkable career.

Quinn was one of several speakers at a conference in India last week that saw some of the brightest minds in science and agriculture, gather to discuss climate change and its impact on food production.

The topic is hardly new: just over a year ago, a report was released predicting that by the year 2100, climate change would cause mass starvation that makes our current troubles look like a picnic. The U.N. has also said six million tonnes of wheat will be kaput for every degree the temperature rises. And as that quote by Borlaug indicates, there are going to be a heck of a lot more people to feed in the future. If you consider that the temperature could rise as much as six degrees during the growing season, that’s 24 million tonnes of wheat we’ll lose that we really can’t afford to spare. Scared yet?

At last week’s conference, Lars Pedder Brekk , the Norwegian Minister of Agriculture and Food said we need to figure out a solution to climate change while also securing the long-term food supply. Oh sure Lars, when you put it that way, it sounds so easy. There are just a few minor problems to consider. Let’s look at them shall we?

First, let’s touch on the subject of climate change. Just ask Al Gore how easy it is to get people to care about global warming. Sure some concerned citizens make it a priority to reduce their impact on the earth. However with a few billion people on this planet, it’s safe to say only a small handful are mindful enough to make significant changes to their lifestyles – changes significant enough to actually solve the climate change problem. We can bike to work, use water-efficient toilets and shop local, but enough people have to commit to earth-saving measures to actually make a difference. Given the economic strife so many are facing these days, eco-concerns probably aren’t as high on the priority list of most families as say, figuring out how to make next month’s mortgage or rent payment.

Now let’s once again open the can of worms we like to call The Global Food Supply.

Food experts can at least agree that we’ll need to grow enough food for a rapidly growing global population, but nobody can agree on the most effective method of accomplishing this. Proponents of organic farming say it’s feasible that natural farming techniques could yield enough crops to keep pace with the growing population. By developing nutrient-rich soil and restricting the use of pesticides, the director of the Soil Association in the U.K. says countries like Britain could become sustainable organic systems. The U.K. banned genetically modified ingredients over a decade ago.

On the flip side, you have the opinion of scientists like Borlaug, who saw the effects of starvation up close. He prevented millions of people from starving to death in India and Pakistan over 30 years ago, and was a pioneer in the development of crops resistant to things such as drought and disease. Proponents of genetically altered crops say that when we’re talking about issues such as the severe effects of climate change, relying on organic farming won’t be enough. While areas like the U.K. the U.S. and Canada may have the capacity to grow organic and natural foods, other parts of the world don’t have that ability. Soil erosion, harsh weather conditions and lack of space make growing food a significant challenge. Unfortunately these are the nations that will suffer most if the predicted climate change and population boom do occur.

Organic farming advocates say it’s possible to improve soil conditions enough to produce food naturally. Britain’s Royal Society, a science academy, says preserving wild, natural crop varieties is important, but so is the development of genetically modified crops because the results of such crops are more predictable.

Penn Jillette once said it’s easy enough for those in developed countries to clamor for organic solutions and ban genetically modified ingredients, but such critics also aren’t the ones starving to death – at least not yet. If you handed a basket of fresh produce and bread to someone in say Haiti, it’s probably safe to assume the intended recipient wouldn’t wrinkle their nose in distaste and ask if the food was organic and free from pesticides and GM ingredients. If that’s all we had to eat, would we be so quick to turn it down?

We’re afraid of the long-term effects of climate change and terrified of the unknowns associated with GM crops. Now more and more scientists are starting to say one the former will make the latter a necessity. It poses a challenging question of which is the greater future evil: having a belly full of genetically modified foods or starving to death?

» The Hindu

One of the first signs of spring is the sudden urge to start planning out your holidays for the spring and summer months. After a long, dreary winter, the thought of an escape is refreshing. 

It's simple enough to make at least some of your vacation green, thanks to several online resources dedicated to helping travelers make eco-friendly arrangements. Follow these seven steps that will help you plan with peace of mind.

- Explore the alternatives to flying on shorter trips such as driving or hopping aboard a train or ferry. Sites like carbonresponsible.com will help you figure out the impact of your planned trip.

- Several countries have green accreditation schemes making the process of finding eco-friendly accommodations much simpler. Check out the Green Tourism Business Scheme for the UK, Italy's Legambiente, the Certificate in Sustainable Tourism in central America and the Ecotourism Certification programme in Australia. Alternatively check broader sites such as RezHub.com or GreenLodge.org.

- Rind a tour operator that offers environmentally-conscious tours. The Association of Independent Tour Operators has a rating system for members, and those wanting to book a feel-good tour will find 300 community-run trips on their charity Tourism Concern website.

- Take your hotel's green claims with a grain of salt. Be sure to ask hotel management about the facility's green practices in areas such as carbon emissions, energy, water use and waste disposal. Find out if they use local food and employ people who live in the area. The only way to positively bring about change is to bring the topic front-and-center - so discuss any areas for improvement with management, because the more they hear it, the more it's likely to stick and inspire positive developments.

- Nobody likes a tattletale, but if you spot hotel staff violating environmental policies you have every right to talk to management. Do the same for any other vendors you use, such as tour operators. You can also share your experience at irresponsibletourism.info.

- Don't leave your good green habits at home. Recycle, take public transportation, turn off lights, heat and air-conditioning when not in use and take showers as opposed to baths to save water.

- Go on a working vacation and volunteer to help those in need. Many of the destinations are warm and will offer you the opportunity work and play in the sun. Visit ethicalvolunteering.org for ideas on how to find a volunteer agency and information about which kind of trip is right for you.

» Guardian

Despite the fact that food sales at warehouse clubs such as Costco and BJ's are thriving, sales on other items sold there aren't doing so hot. That's hardly surprising news (if you want to call it that). The fact is, as difficult and stressful as the economic downturn is, it's also inherently eco-friendly simply because people actually put thought into what they buy and trim the unnecessary items from their oversized carts. To sum it up: we've gone from being super-consumers to being careful consumers.

In terms of purchasing food, your local warehouse clubs are an obvious choice for those hoping to make their dollars stretch a bit further. After all, why pay the same price for an item at a supermarket that you can get double the amount of at a warehouse club for roughly the same cost? It makes sense from a financial pespective. It can also make sense from a green perspective too, if you're smart about it. Some may argue that buying bigger portions will lead to more food waste if shoppers don't manage to use all of the food before it spoils. Just thinking and planning ahead can nip this problem in the bud - and potentially save you some money too.

Buy what you'll use
It may sound like common sense, but take it from a Costco regular - when faced with economy-size containers of products, sometimes a realistic thought process takes the backseat. That giant pail of lemon-pepper seasoning looks tempting in the moment and somehow you convince yourself you'll use it, your brain suddenly generating a dozen recipes that will allow you to do so. Chances are once you get it home and into your pantry, there it will stay until your significant other finally asks a year down the road whatever possessed you to buy such a large portion in the first place. As if you can remember.

In other words, take inventory of the ingredients and condiments you use the most at home. If you're burning through a container of ketchup every couple of weeks, there's a good chance you'll finish off the bulk bottle or can of the stuff before it goes bad. As for the things you only use periodically, such as spices, buy them in their smaller containers as they'll probably lose their potency before you even come close to finishing them off.

Rhymes with "geezer"
That's right, as shocking as it is, here we are promoting the use of your freezer again in hopes that eventually people will start taking full advantage of theirs. One of the biggest food-savers is that ice-box, known preserver of meat, fruit, leftovers and well, the list goes on. Go ahead and buy bulk, but as soon as you get home from the store, break up those packages of meat into smaller portions and freeze them. Keep only what you'll use in the next few days in your refrigerator and put the rest into the freezer for use over the next couple of weeks.

Little known fact: milk can be frozen for later use as well.

Let's get together
Call up your mom or your friend and see what's on their must-buy list. If you have some similar items, hit the warehouse club together or offer to pick it up the next time you make a run there. Then split the food - and the cost - with them.

Carry, don't cart
As alluded to earlier, the shopping carts at warehouse clubs are especially large to hold the super-sized items. The big problem is, the tendency is to fill the cart until it's nearly overflowing. Warehouse shopping expert Clark Howard advises shoppers to lug around their items by hand - that way, when your arms are about ready to fall off, you'll start to question how much you actually need the things you're carrying or are tempted to pick up.

» Newsday.com

Staying in a hotel always makes you feel a bit spoiled. You can leave your room with an unmade bed, dishes on random surfaces and toiletries haphazardly scattered on the bathroom counter and come back later to find your bed with perfect hospital corners and everything tidied perfectly. No, it's not an excuse to be a total slob, but the little luxuries are to be enjoyed.

However, for the environment's sake, scrap one of those little luxuries: the option of clean towels every day. There's a good chance you don't use a fresh towel every time you shower at home, so there's probably no good reason to do so in a hotel, other than that you can (P.S. That's not a good reason).

Hotels leave guests those handy little cards advising that by simply hanging your towel on the rack, it indicates you will use it again. So rather than balling up your towel and tossing it on the floor, neatly hang it (so it dries properly) and do your part to help save water and detergent!

» EnvironmentallyFriendlyHotels.com

If you're new to the idea of eco-friendly traveling, the various words, terms and phrases might be just a bit confusing and intimidating. Take some of the guesswork out of the equation by brushing up on a few of the meanings before you start planning your next trip.

Ecotourism
Natural, unpolluted destinations are the highlight of this type of travel, which places an emphasis on earth-conscious activities such as recycling, water conservation and energy efficiency. The idea is to not have as little impact on an ecosystem as possible and to protect and preserve the natural beauty of an area, but to create environmental and cultural awareness as well.

Carbon offsets
Purchasing a carbon offset or "credit" is meant to do as the name suggests and offset the effects your travel has on the earth. Many airlines and travel agencies now offer the option to purchase these when you book a flight or vacation package. The money is intended to go toward earth-friendly initiatives such as wind farms, tree planting or renewable energy projects. It is highly recommend you research the offsets you are considering buying, as these are often criticized and some are said to be more legitimate than others.

Carbon neutral
While it is virtually impossible to live an emission-free life, the concept of being carbon neutral means being accountable for the emissions you are responsible for and working to "subtract" the emissions from the ones you have added to the earth. This is generally done by purchasing carbon offsets or credits (see above) for legitimate projects.

Hotel conservation programs
A hotel may offer water or energy conservation initiatives such as installing low-flow toilets and shower-heads, or may run an extensive recycling program. Truly green hotels will take their eco-friendliness even further by providing wind- or solar-generated energy or green roofs.

LEED certified hotels
Buildings that are certified according to the Leadership in Energy and Environmental Design (LEED) Green Building Rating System are built using specific environmentally-sustainable standards. LEED certified buildings are expected to run more efficiently than other conventional buildings that fall under the same category - such as hotels. The buildings feature prerequisite criteria, as well as optional credits with attached points values. The six major categories assigned to LEED buildings are sustainable sites, water efficiency, energy and atmosphere, materials and resources, indoor environmental quality and innovation and design process. A LEED-certified hotel will meet the required prerequisites and credits.

Greenwashing
All eager travelers hoping to stay on the green side of the tracks will want to be on the watch for greenwashing. This term applies to any business that misrepresents the company's environmental initiatives, products or services. While any number of companies may want you to believe they are a friend to the environment, consumers may want to take eco-claims with a grain of salt and request further information to validate such claims. For example, a hotel may say they are energy-efficient, so don't be afraid to ask exactly what makes them so. If their response isn't satisfactory, they may not be an environmentally-aware as they would have you think.

» Wikipedia