Here's How to Choose Climate-Friendly Food at the Grocery Store By Grace van Deelen December 23, 2023 A guide to eating in a warming world that goes beyond "meatless Monday" In this story: food and drink, climate change
"Common Ground" Is a Testament to the Power of Film to Change Hearts and Minds By Ben Jealous December 22, 2023 Maybe this new documentary will do for soil what "An Inconvenient Truth" did for climate change In this story: film, climate change
The Problem With Those Kitchen Composting Machines By Rosie Spinks November 19, 2023 Spoiler: For starters, what they produce is not compost. In this story: food and drink, waste reduction
What Is the Best Sustainable and Ethical Chocolate? By Jessian Choy October 27, 2023 How to not get tricked by “plastic free,” "fair trade,” and “sugar free” treats In this story: Ms. Green, buyers' guide, environmental justice, social justice
Which "Best By" Labels Do I Need to Pay Attention To? By Adam Minter October 18, 2023 You don't need to be so quick to throw things away. Luckily there's no expiration date on common sense. In this story: food and drink
How to Best Help Animals in Need? By Lindsey Botts October 15, 2023 Kendra Coulter's "Defending Animals" illustrates how difficult it can be to protect wildlife In this story: books, animals
Our Chemical Romance Has Real Consequences for Our Health By Jonathan Hahn October 15, 2023 Kristina Marusic paints a grim picture of ubiquitous chemicals and their health impacts In this story: books, toxics, PFAS (Per- and Polyfluoroalkyl Substances)
How to Rescue Out-of-Fashion Foods By Paul Rauber October 15, 2023 Sarah Lohman's "Endangered Eating" takes us on an Ark of Taste In this story: books, food and drink
We Don't Need Another Green Anti-Hero By Don Carr October 4, 2023 Can Hollywood get beyond its stereotypical portrayals of environmentalists? In this story: film, environment
As Florida Citrus Loses Its Sweet Taste, Scientists Are on the Hunt for Solutions By Marlowe Starling September 9, 2023 A citrus disease has led to a decline in sweetness and taste. Can scientists find ways to keep the industry afloat? In this story: food and drink, agriculture