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Facing global issues with community based work
The West End of Providence was a treasure trove of potential when I first walked through it, vacant lots occupied every street, curbs were wide and dilapidated and unused impervious surfaces were abundant: the ideal community for green infrastructure. My imagination ran wild; I would walk around and envision small rain gardens or massive pedestrian refuges in the streets.
Feet First on Water
Recently, I had the pleasure of working with a group of fifth graders at the IB School in West Hartford, CT who had chosen to study water issues. They invited me to address some tough questions - “Why should we save water when we have plenty of clean water? How does this help those who are without adequate water supplies? Will using more or less water in West Hartford make any difference?
Uncovering the Truth about Toxic Chemicals in Our Personal Care Products
Volunteering for the Campaign for Safe Cosmetics, Keep-A-Breast (KAB) and Non-Toxic Revolution (NTR) through Clean Water Action was a unique opportunity...
Profiles in Prevention -- Thousand Hills Lifetime Grazed Cattle Company
Today, we treat our lawns much the same way as we treat our fields – with chemicals and fertilizers to prevent weeds and grow a lush yard. It wasn’t always this way. Matt Maier grew up on a farm that was primarily grass-based, pesticide free and mostly no-till. His first experience with conventional practices for treating the land was a job with a lawn care company. Once, on a particularly hot day, after treating 12 yards, Matt began to feel disoriented. He was unable to remember where he was or how to get to his next destination. After this experience he started asking questions about the
Fighting climate change with food waste in Baltimore
More food reaches landfills and incinerators than any other single material in municipal solid waste. Food waste contributes 20% of all materials in landfills; in restaurants, it is estimated that a half-pound of food waste is created for every meal served. One recent study indicates that “the U.S. restaurant sector generates 11 million tons of food waste annually (7 million tons from full-service restaurants and 4 million tons from limited-service restaurants), the full cost of which is more than $25 billion” – most of which enters landfills. In a 2014 study, Food Waste Reduction Alliance