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Community Participation in Groundwater Sustainability: A Tale of Two Rivers
In some California basins, sustainable groundwater management can mean the difference between whether a species goes extinct or a community’s drinking water becomes contaminated. The stakes are high. Felice Pace, an activist who works for the North Coast Stream Flow Coalition, talks to Clean Water Action about salmon, surface flows, and the importance of community involvement in the Smith and Scott River Groundwater Sustainability Plans. What do you wish more people understood about makes groundwater sustainability important in the Scott River and Smith River Plain? Surface and groundwater are
Preventing Lead by Protecting Water in Massachusetts
Lead in water is the most significant source of lead exposure after lead paint. Lead was a preferred plumbing material, particularly for water service lines, until it was outlawed in 1986. The American Water Works Association estimates between 6-10 million homes are connected to a lead service line. Lead in Water: A Health Hazard Lead exposure isn’t good for anyone; but pregnant women and young children are most affected. Physical and behavioral effects of lead occur at lower exposure levels in children than in adults. A dose of lead that would have little effect on an adult can have a
Contaminants of Emerging Concern (CEC): An Early Warning Sign
People and industry use tens of thousands of chemicals. A vast array of these chemicals have been found in our environment, where we consider them contaminants of emerging concern or CECs. Most of these CECs have not been fully evaluated for the risks they might pose to the environment— or to our health.
ReThink Disposable Case Study | University of San Francisco Market Cafe
Bon Appétit Management Company plans to implement the ReThink Disposable program campus-wide at USF, after a successful pilot program saved more than $150,000 in disposable foodware costs by eliminating more than two million items with no additional labor cost.
ReThink Disposable Case Study & Video (English & Spanish) | Shish Grill
"First of all, your dishes are going to look a lot better, more presentable and more on the upscale side. And you’re going to save a lot of money. No one hates to do that. You work hard for your money, so saving will go a long way. Third of all, I mean, you’re going green, help the environment as well." - Nancy Annan, Owner
