Sustainable living, green and locally owned weren’t terms I had previously associated with East Coast living. However, on a recent weekend jaunt to Baltimore, I found there’s an environmental revolution occurring here.

This seaport city has become rejuvenated by fresh ideas and a push toward both global and awareness.

Perhaps one reason is Mayor Sheila Dixon’s enthusiasm for an eco-lifestyle. Since being sworn into office in 2007, she has been integral in boosting public transportation options, on-street bicycle parking, and has been vital in drafting the Baltimore City Sustainability Plan, which will provide a blueprint to a “cleaner, greener, healthier and safer” city.

I arrive on Friday afternoon, checking into the Hilton Garden Inn in Baltimore’s Inner Harbor. In addition to taking sustainable steps such as recycling, green cleaning, and energy efficient lighting, the hotel also provides a unique sleep system where the mattress has various components that can be replaced individually for longevity and is completely recyclable.

And the comfort level! My one regret was that I couldn’t spend more time snuggled atop that inviting little haven.

After a brief walk around the Inner Harbor, my traveling group and I head to Woodberry Kitchen, an organic farm-to-table dining establishment. Set in a rustic, renovated old foundry with high ceilings and a warm, upscale ambiance, Woodberry Kitchen has a staff of notable chefs who prepare mouthwatering dishes from local and seasonal ingredients.

The wood oven is in clear sight of the patrons, allowing diners to view the artistic manner in which their meals are being prepared.

Saturday morning we settle on our bicycles, rented through the hotel, and head to a pagoda located in the sprawling green Patterson Park to meet with local bicycle enthusiast Ralph Brown of Monumental Bike Tours.

At US $20/person, he guides a tour through East Baltimore neighborhoods such as Little Italy, Greektown and Fell’s Point with stops at numerous ethnic bakeries and the chance to learn immigration history of the area while taste-testing the local goods. 

However, after a brief technical glitch, one of the other gals and I get separated from the group. We decide to create our own tour and head toward the marina. Gliding along the boardwalk with the breeze on my face, viewing the magnificent boats in the sunlit harbor make for an exhilarating ride.

We enter into the historic Fell’s Point area and, while bumpy cobblestone isn’t ideal for biking or comfort, the area offers numerous coffee and teashops intermixed with open-door galleries showcasing local artists. It’s the perfect stretch to jump on and off the bike to get a taste of the local artistic flavor.

After rejoining the group at the hotel, we walk to the water taxi, which offers access through the bay to over 35 neighborhoods and attractions. An adult all-day ticket is US $9 (US $4 for children 10 and under) and can be bought onboard with cash or picked up at the Visitor Center.

Numerous bicycle tours can be found around the city, which can be a great way to explore new neighborhoods.

This is by far my favorite method of transportation as we move smoothly through the water, allowing me to see so much of the city from one point.

Our destination, Federal Hill, is a hip little neighborhood dotted with kitschy boutiques and locally owned cafes. We walk through the bustling Cross Street Market eyeing the mounds of fresh seafood and local produce and make our way to Spoons Coffee Café.

As soon as I walk in I know this is no ordinary café! The walls are filled with eclectic art, a carousal horse is set in the center of the room, the dishes, silverware, tables and chairs are all mismatched and there is a children’s station with a little girl drawing on an easel near the plush red sofas where her parents enjoy conversation.

Spoons was the first Maryland restaurant to be certified green and it’s apparent in their practices that they truly believe in leaving as small a carbon footprint as possible. Compared to the 275 lbs of waste garnered by the average restaurant, Spoons collects a mere 15 lbs due to strict recycling and composting practices.

Needless to say, Spoons has implemented non-toxic cleaning, efficient lighting, low-flow faucets and much more. They support a community garden, roast their organic coffees on-site, serve sustainable wines, and focus on seasonal and local items.

And the food? Delectable! After devouring my own fresh-veggie omelet and taste testing from around the table, I’m convinced there is no bad choice on this menu!