March 2nd, 2013 - Jill Ettinger
Putting aside the moral debate about whether or not there really is such a thing as “humane” meat (or eggs or dairy products), there are other issues equally as confounding at the forefront of the discussion about whether or not to eat meat, namely the impact on the environment.
Read More:Vegetarian Diet Decreases Environmental Impact By At Least 30 Percent
February 21st, 2013 - Jill Ettinger
Scientists from the United Nations Environment Programme (Unep) are urging citizens of the richest nations on earth to reduce meat intake by half, in order to thwart any further damage to the environment.
Read More:“Eat Half as Much Meat”, New UN Report Says to World’s Richest Nations
March 26th, 2012 - Jill Ettinger
20 million trees planted around the world in the next five years is the goal of an ambitious new project aptly named One Tree. The foundation was formed by Greg Reitman, filmmaker and founder of Blue Water Entertainment, along with Navitas Naturals, the leading brand of organic superfoods, in an effort to plant ‘one tree at a time’ to tackle some of the biggest issues on our planet today.
Read More:Can A ‘One Tree at A Time’ Approach Reverse Human Health and Environmental Issues?
January 23rd, 2012 - Jill Ettinger
Methyl iodine, the neurotoxin chemical used to fumigate strawberry and tomato fields before planting, is at the heart of a growing debate in California just a year after former Governor Schwarzenegger approved its use.
Read More:Strawberries ‘n Cancer: Methyl Iodine’s Future Uncertain in California
January 17th, 2012 - Jill Ettinger
Multitaskers take note: Simple is in, at least as far as reducing global warming says a new study published in the journal Science, led by NASA scientist, Drew Shindell.
Read More:Saving the Environment Is ‘Simple’, Cites New Study
January 4th, 2012 - Jill Ettinger
The California Department of Pesticide Regulation released data showing an extra 15 million pounds—nearly a ten percent increase—of pesticides were used in 2010 after four years of steady declines.
Read More:Pesticide Use Rises in California
December 18th, 2011 - Erin Shaw
There has never been a better time to assert your right to an informed choice in food. The FDA may be finalizing approval of genetically engineered salmon, the first GE animal for human consumption, and there is one team working hard for consumers’ rights to know. The Just Label It! Campaign is calling for support for their legal petition urging the FDA to require mandatory labeling of GE salmon and all genetically engineered foods.
Read More:Label It Today! GMO Salmon Up for FDA Approval, Public Scrutiny
October 20th, 2010 - Barbara Feiner
Much has been written about cows’ role in producing greenhouse gas emissions. (Think burps and farts.)
A 2006 United Nations report stated that livestock were responsible for 18% of these emissions. To be fair, this statistic also included land use and degradation, deforestation, pesticide use and water pollution. Cow flatulence, however, continues to incur blame (not to mention really dorky jokes).
Fear not, bovine lovers: Researchers at the University of Arkansas and Michigan Technological University have found that the dairy industry is responsible for only about 2% of all U.S. greenhouse gas emissions.
Using 2007 and 2008 data from more than 500 dairy farms and 50 dairy processors, as well as data from more than 210,000 round trips transporting milk from farm to processing plant, Arkansas researchers examined the trail of carbon emissions—from dairy farms to the milk in your coffee. They concluded that total greenhouse gas emissions associated with the fluid milk Americans consume were lower than previously reported.
Read More:Dairy Cows Produce Fewer Greenhouse Gas Emissions Than Previously Reported
September 22nd, 2010 - Barbara Feiner
By definition, organic pickles must not contain any artificial colors (nor chemical additives or pesticides, while we’re on the subject).
In contrast, mainstream pickle manufacturers often use a synthetic yellow food coloring known as tartrazine to achieve that familiar gherkin color. It’s listed as Yellow 5 on food labels, and it’s also responsible for processed macaroni and cheese’s frightening neon hue.
U.S. Department of Agriculture microbiologists have been researching why commercially packed pickles can turn red and spoil. They recently identified a key chemical culprit: an interaction between tartrazine and the normal lactic acid bacteria (Lactobacilli) that form during the pickling process.
Read More:Can Pickles Help Save the Environment?