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New Jersey Currents | Fall 2021
In This Issue: Pro-environment Governor Phil Murphy Wins in Historic, Close Election | Time to Pass a Recycled Content Bill in New Jersey | What’s the Score on the New Jersey Legislature? | Let’s Not Turn the Garden State into the Warehouse State | Electric Trucks Fleet at NJ Ports | Green Jobs Council Gets into Gear
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
Minnesota Currents | Fall 2020
In This Issue: Clean Water Action Endorses Environmental Champions - Our 2020 Candidate Endorsements | Ask Candidates What They Will Do To Protect Our Drinking Water | Make A Voting Plan | Elect Joe Biden and Kamala Harris | Cargill: Promises Broken, New Ones Made | Field to Fork Campaign | PFAS Still a Major Concern in Food Packaging
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.