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Clean Water Action Rhode Island - The Place to Be
I’ve spent my entire life living in Rhode Island. I’ve grown up here, gone to school here, spent most of my time here, and ultimately been influenced by this place. Remaining in the state or leaving indefinitely both seem like equally plausible scenarios, considering my age and the line of thought that encourages young people to go out and find opportunities. However, this decision has been made more difficult for me because of experiences that have shifted my perspective on what it means to stay within the state.
I have come to believe that there is, in fact, much opportunity for me to grow
No Plastic Straws - New Jersey Restaurants Help Curb Plastic Pollution
Governments and municipalities all over the world are proposing bans on single-use plastic straws, from the U.K. to Monmouth Beach, New Jersey! Here in New Jersey, ReThink Disposable is excited to highlight restaurants who have changed their own policies on serving plastic straws in order to address the issues of plastic pollution in our oceans. Two such restaurants are The Shannon Rose Pub and Spuntino Wine Bar & Italian Tapas in North Jersey which have both stopped serving straws to customers, giving them out only when requested.
Regan DeBenedetto, the Director of Operations at the
Thank you Lowe’s: Toxic paint strippers going, going….!
From May 6 th through May 11th, 2018, consumers from around the country visited their local Lowe’s home improvement stores as a part of the “Mind the Store’s” Week of Action to urge Lowe’s to remove harmful chemicals from its products – in particular, methylene chloride commonly found in paint strippers. Massachusetts’ Clean Water Action staff Kadineyse Paz, Laura Spark, and myself went to Lowe’s in Braintree, MA to partake in this campaign on May 10 th (pictured above).
In the Lowe's in Dedham we had Clean Water Action New England Director Cindy Luppi join a longtime activist and her
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