Read the full story in the Washington Post.
U.S. manufacturers stopped using a hazardous chemical in pizza boxes and other food wrappers three years ago — but it may still be seeping into your takeout food.
That’s because foreign companies can still use perchlorate and perfluorocarboxylates (PFCs) – which can cause permanent brain damage in infants – in paper products that are imported into the United States.
On Thursday, a group of consumer and health groups filed a food additive petition with the Food and Drug Administration, asking that the agency pass regulations that would close this loophole and clearly ban the chemicals in food production. Perchlorate helps to reduce static and PFCs keep grease from soaking into food containers.
Read the full story at Triple Pundit.
It’s Friday afternoon, and you’re bound to be feeling a little thirsty. To help you choose a sustainable sip for tonight’s happy hour, this week we’re rounding up 10 of the most sustainable breweries in the U.S. So, grab a cold one, and rest easy knowing it had little to no impact on our planet.
Read the full story at GreenBiz.
This article is the seventh in a 12-part series about the future of U.S. retail for the Forum for the Future-led 2014 Retail Horizons project in partnership with Retail Industry Leaders Association. For more about the project and the toolkit available in October, read the first story.
The future of food is both exciting and precarious. While technological advances promise changes in what and how we eat, the basic inputs required to make food for humans, such as water and fertile soil, have changed very little. Of these, changes in water availability could have the most drastic impact on the types of foods available to tomorrow’s consumer.
Read the full post at GreenLine.
NPS recently announced the 2014 recipients of its annual Environmental Achievement Awards, honoring NPS teams and partners that demonstrate exceptional environmental accomplishments in line with Executive Order (EO) 13423, Strengthening Federal Environmental, Energy, and Transportation Management, and EO 13514, Federal Leadership in Environmental, Energy, and Economic Performance. This year, two concessioners were recognized for their achievements supporting the NPS goal of the preservation, protection and stewardship of environmental resources.
Read the full post from the National Park Service Commercial Services GreenLine News blog.
Choosing the right disposable flatware for your food service operation might seem like a daunting task. With so many options out there featuring different price points and a variety of green attributes, how can you tell which is the best choice?
Read the full story in The Daily Beast.
It’s official: the organic movement has infiltrated our bars. But whether or not your martini is made from organic, kosher, locally-sourced vodka, it still isn’t “healthy” for you.
Read the full story in the Kansas City Star.
A budding movement in Kansas City is turning the spotlight of sustainability on the restaurant industry.