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Sustainability Matters: August 21, 2015

Emily Abrams

August 21, 2015

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Oyster week education: learn how your favorite bivalves benefit our shoreline. [Edible Brooklyn]

Celebrated Seattle chef Renee Erickson talks climate change, sustainable seafood species, and ocean acidification. [Grist]

It’s time to give your organic fruits and vegetables a second rinse: they could be covered with fracking wastewater. [Mother Jones]

Rising amounts of organic foods are being recalled because of bacterial contamination. [NYT]

Kim Shkapich takes sustainability into her own hands with her line of homemade shrubs. [Boston Globe]

Add some crunchy crickets to your diet and help save the planet. [Yahoo Food]