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By Tara Lohan
Despite the warning signs — climate change, biodiversity loss, depleted soils and a shrinking supply of cheap energy — we continue to push along with an economy fueled by perpetual growth on a finite planet.
By Alexandra Zissu
When Bjorn Quenemoen was a student at Bard College, he would host monthly popcorn parties. He would put up posters around campus, inviting everyone to his parties. At 10 p.m., on the appointed date, he would turn the lights down and put on some music.
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By Sarah Treleaven
Farmers are starting to re-emerge, supported by a restaurant scene that is wise to the benefits of a fresh local food system and a network of farmers' markets.
By Sarah Treleaven
On an expansive property on the gloriously wild Kangaroo Island, near the western shore of the island's Eastern Cove, I stood in the middle of a large garden and practically inhaled a clipping of olearia (also known as wild rosemary). The scent was unmistakable: freshly split, perfectly ripe passion fruit.
By Helena Norberg-Hodge
If you're seeking some good news during these troubled times, look at the ecologically sound ways of producing food that have percolated up from the grassroots in recent years. Small farmers, environmentalists, academic researchers and food and farming activists have given us agroecology, holistic resource management, permaculture, regenerative agriculture and other methods that can alleviate or perhaps even eliminate the global food system's worst impacts: biodiversity loss, energy depletion, toxic pollution, food insecurity and massive carbon emissions.
By Meredith Rosenberg
Between gas-guzzling flights, high-pollution cruise ships and energy-consuming hotels, travel takes a huge toll on the environment. Whether for business or vacation, for many people it's not realistic to simply stop traveling. So what's the solution? There are actually numerous ways to become more eco-conscious while traveling, which can be implemented with these expert tips.
By Reynard Loki
Humans have been moving food around the world for thousands of years. Toward the end of the second century BC, merchants traveled along the Silk Road, transporting noodles from Xi'an, grapes from Dayuan and nutmeg from the Moluccas Islands to eager buyers along its 4,000-mile network. While it's possible to trace the evolution of food through that matrix of ancient caravan routes that linked China to the West, it's hard to measure its environmental impact. It's likely that, as with any road, wildlife corridors were disrupted. But greenhouse gas emissions were fairly low, consisting of the methane from the belches and farts of the horses, yaks and Bactrian camels, and the fires that humans burned along the way.
Hannah Semler, founder of food system consulting, Whole Crops, and co-founder of online farmers market, FarmDrop, guides her work with a simple message: respect. "An equitable food system has to start with respect for people and respect for nature." Semler is trying to change the story of food from production to consumption through better integrating collaborative supply chains with "food education, sharing economies, and social impact opportunities" that will lead to no waste and less loss.
By Isabel Walston, EWG Intern
Summer is in full swing, which means many Americans are planning cookouts complete with friends, family and fresh food. Whether you're having a casual kickback or a big bash, Environmental Working Group (EWG) has you covered with tips and tricks to keep your summer cookout fun-filled and healthy.
By Sammy Blair
SEYLOU is a bakery and mill in Washington DC built around the art of whole grain baking. SEYLOU works with local farmers to source organic seeds to bake into 100 percent whole grain breads, and creates nutritious pastries and baked goods to reinstate bread as a part of a healthy diet.