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Chesapeake Currents | Summer 2021
In This Issue: Connecting with Government | How Can Your Food Waste Change the Climate | Maryland Legislative Recap | The Pollinator Protection Act, Five Years On | Basement Sewer Win | Solar Siting | Frederick City Superfund | Virginia Legislative Recap | Environmental Justice in Anacostia
New Jersey Currents | Spring/Summer 2021
In this Issue: Historic Win! Delaware River Watershed Frack Ban | Curbing Warehouse Sprawl | Environmental Justice: No New Polluting Facilities | Clean Water’s Kim Gaddy Wins Russ Berrie Award | NJ Green Amendment 35th Annual Conference | World Asthma Day | Zero Waste in the Garden State! | Budget for Climate Justice
Chesapeake Currents | Fall 2020
In This Issue: Elect Joe Biden and Kamala Harris | Be a Clean Water Voter | Clean Water's Canvass at Work | Endorsements in Virginia | How to Vote | Helping People with Sewage Backups in Baltimore | DC Update | Protecting Virginians from PFAS | Protecting Workers in Maryland | Maryland Legislative Updates
New Jersey Currents | Fall/Winter 2020
In This Issue: Landmark NJ Environmental Justice Bill Signed into Law | How to Vote in NJ | Announcing: Our 2020 Endorsements | Kick off the holiday season with a toast to the environment! | Dodge Poetry Festival 2020 - Virtual Edition | New Jersey vs. the Climate Crisis | Plastic Bag Bill | Green Infrastructure
COVID-19 Pandemic Precautions and Recommendations For Reusable Food Service Ware
ReThink Disposable & Clean Water Action/Clean Water Fund, in collaboration with MudLab and the UC Berkeley Department of Environmental Science, Policy and Management have released a timely guide for restaurants seeking to keep customers safe while at the same time honoring our commitment to the planet. In the guide, readers will find conclusions about the safety of reusables from the scientific community, FDA, CDC, and other authorities on the topic. Further, helpful tips for maintaining reusable systems despite the extra precautions necessary for protection against COVID-19 are paired with practical tips from restaurants who currently implement such re-use systems.
