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Green Water Infrastructure
Green infrastructure uses innovative approaches to reduce storm water and sewage overflows, protect NJ’s water resources and drinking water, create green jobs and reduce climate change impacts including flooding and salt water intrusion. Green water infrastructure includes: Rain and roof gardens, rainwater harvesting, and permeable pavements. Planting trees, restoring wetlands, creating stream buffers and functioning urban forests. Water efficient appliances and landscaping. Wind and solar power. Nutrient recycling in community gardens. Onsite wastewater treatment and safe reuse. Programs
Massachusetts Energy and Environment Performance Review & Recommendations for Governor Baker’s Second Term
The transition from Governor Baker’s first term to his second term saw a change of leadership at the Executive Office of Energy and Environmental Affairs (EEA), as Secretary Beaton stepped down in April of 2019 and Governor Baker appointed now-secretary Kathleen Theoharides to lead the agency. During Governor Baker’s first term, our groups produced a detailed annual report card for EEA. In this performance review of eea’s work during the first term to second term transition, we give overall issue grades to establish a baseline for the second term while providing top recommendations for eea’s
Buyer Beware
Buyer Beware set out to analyze the interior coatings and lids of nearly 200 canned foods collected in 19 states and one Canadian province to determine whether the use of bisphenol A (BPA) continues to be widespread among major national brands and retailers of canned foods.
ReThink Disposable Case Study & Video | Bishop O’Dowd High School
“I think it has been a success and will go a long way towards reducing landfill waste and show alternatives to disposables not only to the adults but as well as the kids who go to school here.” - Chef Todd Morales
ReThink Disposable Case Study | El Metate Restaurant (English & Spanish)
Fernando, the owner of El Metate, worried about potential loss of easy to throw away items. After making the switch to reusable cutlery and portion cups with bus tubs and racks helping to reduce product loss, the elevated experience resulted in more dine-in customers and an annual cost savings of nearly $9,000.
