sherlesi/Shutterstock.com by Yvette C. Hammett Universities, sports arenas, restaurants and other businesses are taking up the call to “disrupt disposables” as part of a global effort to dramatically cut down… read more →
by Ronica A. O’Hara Celebrating classic holiday traditions the same way we always have—and maybe the way our parents and grandparents did—is part of the rich family heritage we pass… read more →
by Yvette C. Hammett The heaping platters that cheerfully mark the holidays have an unfortunate downside: Americans increase their waste by 25 percent between Thanksgiving and New Year’s Day, according… read more →
As a result of its partnership with Just Goods, Inc., the Norwegian Cruise Line will replace single-use plastic bottles across its fleet by January 1, 2020, beginning with the Norwegian… read more →
by Yvette C. Hammett Fast food and fast fashion are common in this amped-up world. There’s also fast furniture—the kind that often comes in a box, assembly required. It’s made… read more →
From mountain peaks to base lodges, many alpine ski resorts are working to reduce the environmental impact of their operations. Skiers will discover that sustainability is the watchword at a… read more →
Myriad companies are pledging to make their products and packaging more sustainable, including the multinational food and drink giant Nestlé, which announced in January that it is committed to using… read more →
by Yvette Hammett When Yale researcher Reid Lifset began working on waste issues on a life cycle basis—from “cradle to grave”—it was mostly the world’s geeks and nerds that paid… read more →
Plastics Peril Drives New Strategies by Yvette C. Hammett Daily news footage and photos capture the damage plastic is doing to the planet’s oceans: turtles ensnared in plastic nets, whales… read more →
Making Meals From Mainly Scraps by April Thompson Food scraps are no longer relegated to just making soup, stock and sauces that hide their true nature. Creative chefs are reawakening… read more →
