Michael Pollan, the author known for his thoughtful and lively writing on food, has a new book out, Cooked. Apparently we need to change the way we cook if we want to survive. Said differently, we need to cook for ourselves and not have others do it for us.
In an interview in the guardian, a British newspaper, one of the co-founders of Method, an innovative manufacturer of sustainable cleaning products, says that it is marketers who are going to stop climate change and the loss of biodiversity.
Eric Ryan, who co-founded Method a dozen years ago and recently sold the company to the Ecover, a like-mind Dutch company, is quoted as saying you cannot count on governments to solve environmental problems.
Every spring, we help our Tracking and Reporting Tool (TRT) clients wrap up their annual emissions assessments. It’s a busy couple weeks of gathering final utility bills and double-checking previously entered data. It is also an exciting time for our team who works on the TRT and for our clients’ sustainability teams who have been tracking results throughout the year.
As warm weather rolls around, you may be daydreaming about lobster bakes, grilled salmon, and long days on the beach. But do you know if the seafood on your plate is sustainable?
Eight hundred miles from the North Pole, on a remote Arctic island, there is a vault. Its steel gray entrance juts out of the snow, a sharp preview of tunnels that run deep into the mountain. Armed guards with black guns patrol the premises. What’s inside? Seeds.