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Our Testimony on the California State Water Board's New Drinking Water Standard
"Over the last 15 years I’ve seen protecting the public from hexavalent chromium become politicized at the expense of public health. I’ve seen how ratepayers, particularly in low income communities and communities of color are used as pawns with claims that they can’t pay the high costs of treatment. Its been a dark stain on California."
We’re Not Done With PFAS Yet! Earth Day Thoughts on Our Next Steps
On this Earth Day, I can’t help but think about the ideas that motivated the first Earth Day in 1970, about how far we have come, and about how much-unfinished business we have to ensure that this planet – our life-support system – is healthy for all of its inhabitants.
Chrome-6 Standard Set but Falls Short in Protecting Community Health
After seven years, the California State Water Board (SWB) finally set a needed limit for Hexavalent Chromium (chrome-6) in drinking water. Unfortunately, the set maximum limit of 10 μg/L fails to protect human health, being 500 times the Public Health Goal of 0.02 μg/L. Community partners from the Central Coast and Central Valley previously made comments before the SWB urging them to fulfill their duty and protect the health of impacted communities.
A New Way to Celebrate National Teflon Day
Did you know that April 6th is National Teflon Day? That’s right, it’s a day to celebrate a product that is severely toxic to humans and has helped contaminate the planet! But the industry wants you to think that is a good thing. Clean Water Action is celebrating National Teflon Day a different way.
ReThink Disposable Certified Business, Honolulu BBQ, Wins County-Wide Award
Earlier this month, Honolulu BBQ, a ReThink Disposable certified business, won a StopWaste Business Efficiency Award for Excellence in Disposable Foodware Reduction. Honolulu BBQ’s journey to ReThink Disposable certification and county-wide recognition is an inspiration.
As a cuisine, Hawaiian Barbeque often involves a lot of disposables food-service items; at the outset, Alameda’s Honolulu BBQ was no exception. When Stephanie Aut and her husband Kevin Chow opened Honolulu BBQ in 2018, they didn’t know about Alameda’s foodware ordinance, which requires compostable, fiber based foodware