10 steps Whole Foods can immediately take to reduce single-use plastic
Whole Foods prides itself on being a green grocer. Here are 10 steps the chain should take – many already taken by other retailers – to be more sustainable.
Citizen’s Guide to Reducing Energy Waste
Lead in schools’ water
Reducing plastic waste in the states
Save the Bees Web-Bee-Nar
Environment California hosted a webinar about the latest threats facing bee populations in California and what we can do about it.
Ringing in Our Fears
The number of voice providers that have installed the preferred robocall-blocking technology has nearly quadrupled since last year, according to our new analysis of the Federal Communications Commission’s robocall database.
Methane Gas Leaks
Methane gas (often known as natural gas) has heated the homes of many Americans for over a century – and for over a century, it has been prone to leaks, putting communities and the environment in danger. With growing awareness of the impact of methane leaks on the climate, and with growing availability of safer alternatives, it is clear that gas has no place in a modern clean energy network.
Methane Gas Leaks
Methane gas (often known as natural gas) has heated the homes of many Americans for over a century — and for over a century, it has been prone to leaks, putting communities and the environment in danger.
Food for thought: Are your groceries safe?
Two major recalls from the last seven months showcase the weaknesses in our food recall system: It often takes too long for companies and regulators to notify grocers, consumers, restaurants and food packagers, particularly regarding Class I recalls with a “reasonable probability” that exposure or use of the product could cause “serious adverse health consequences or death.” And once grocers find out, they aren’t required to contact customers who may have already purchased contaminated products. While many stores do quickly notify customers one way or another, the practices aren’t uniform and aren’t always timely. Meanwhile, people continue to get sick. The CDC estimates that one in six Americans become ill every year from foodborne diseases. Among those, 128,000 wind up in the hospital and 3,000 die.