Read the full story in Government Executive.
A group is asking the Environmental Protection Agency to scrap a directive that prohibits some scientists from discussing their work amongst themselves, saying the current system prevents workers from properly protecting the public from potentially hazardous materials.
Managers at EPA began instituting the policy in early 2020, according to Public Employees for Environmental Responsibility, which wrote to the agency asking for its revocation. The ban affects the New Chemicals Division in EPA’s Office of Chemical Safety and Pollution Prevention, which conducts reviews of new materials before they are cleared for use in commercial products as required by the Toxic Substances Control Act.
The Guardian recently launched Green Light, a new series that highlights the critical role of companies in the climate crisis.
View all of the stories in the series.
Read the full story at CNN.
There is nothing more dear to us than our food culture — what our momma cooks, what our grandma fed us. Being told that what is on our plate is hurting the planet can feel like a threat to our souls.
Science and innovation are bringing a dizzying number of new meat alternatives, from the booming rise of Beyond and Impossible to dozens of global startups hoping to replace land-hungry, pollution-belching animal agriculture with protein fermented in labs.
But chef Camilla Marcus prefers to look back to find food solutions. Modern diets are formed by “an overhang from the industrial revolution,” she says. “Which is not how your mom cooked. That isn’t how historical cultures cooked. It was much more about zero waste and being sustainable. Nothing was left on a plate, nothing wasn’t repurposed.”
Read the full story in Forbes.
Sustainable Haus Mercantile, in Summit, N.J., is a small store with a big mission. It is trying to gently persuade every customer who walks through its door, or visits its website, to change their consumption habits, one shampoo bottle, one laundry detergent jug, one roll of paper towels, at a time.
Read the full story at Sustainable Brands.
As issues caused by plastic waste and climate change come to a head, finding new uses for end-of-life plastics and other materials will be vital to achieving a low-carbon future.
Read the full story at Food Ingredients First.
Meal kits have become more popular during the COVID-19 pandemic, with many consumers turning to ready-to-assemble meals and subscription services for food that provides preparation convenience. But do meal kits help reduce food waste?
Read the full story in the Chicago Tribune.
Today in Lake Michigan, quagga mussels, Eastern European invaders generally smaller than a stamp, reign over an upended underwater ecosystem. The mussels arrived in the Great Lakes more than three decades ago, eating, excreting and spreading zealously ever since, attaching themselves to everything from water intakes to shipwrecks, and all the while filtering life out of the food chain and a $7 billion fishing industry.
But solutions in open water, at least on a small scale, are starting to seem possible to soften the bivalves’ brunt.
Read the full story from Bloomberg.
As the U.S. moves toward greener electricity production, old coal-fired power stations are being repurposed for the new demands of a cleaner economy.
Read the full story in Wired.
Small distilleries like Empirical Spirits are working on uncategorizable drinks made of stuff like plum pits, for the resilient quaff of tomorrow.