Our favorite picks for the week of August 24!
TAKE A BREAK FROM WHATEVER YOU’RE DOING AND CHECK OUT OUR PICKS FOR THIS WEEK’S BEST CONTENT ON THE WEB!
CALIFORNIA NEARS LAW REQUIRING ORGANIC WASTE INFRASTRUCTURE PLANNING – California’s assembly has passed a bill requiring local governments to plan for the building of sufficient composting infrastructure to process organic waste. The California Senate passed AB 876, authored by Assembly member Kevin McCarty (D-Sacramento), which would force local governments, beginning Aug. 1, 2017, to assess the amount of organic waste that will be generated in a region during a 15-year period. Read more here.
NASA ANIMATION SHOWS THAT THE GREENLAND ICE SHEET IS SHEDDING ABOUT 303 GIGATONS OF ICE A YEAR INTO THE OCEAN – This animation shows the change in the Greenland Ice Sheet between January 2004 and June 2014. The 1-arc-deg NASA GSFC mascon solution data was re-sampled to a 998 x 1800 data array using Kriging interpolation. A color scale was applied in the range of +250 to -250 centimeters of equivalent water height, where blue values indicate an increase in the ice sheet mass while red shades indicate a decrease. In addition, the running sum total of the accumulated mass change over the Greenland Ice Sheet is shown on a graph overlay in gigatons. Read more of the details or watch the animation here.
PROTECTING THE OZONE LAYER AND THE CLIMATE SYSTEM SAFELY – Based on the potential energy savings, a group of refrigeration servicing technicians in Saint Kitts and Nevis undertook the direct replacement of hydro chlorofluorocarbon-based A/C equipment with alternative flammable refrigerants, emitting HCFC’s to the atmosphere and lacking specific training on safe handling of flammable refrigerants. UNEP addressed this issue by identifying an internationally recognized expert with extensive experience in the refrigeration and air conditioning sector, who provided the training to technicians in Saint Kitts and Nevis, as well as support and advice to the National Ozone Unit and the national expert on the development of standards. Read more about the climate change success story here.
TWELVE COLLEGE CAMPUSES LEADING THE WAY FOR SUSTAINABLE DINING – Many cafeterias around the United States are working to provide students with healthy, sustainable meal options. To do this, colleges and universities are changing the way that they purchase and prepare food in their cafeterias, and many of them are beginning to source food locally. Read more here.
FOOD MILES, A MAJOR CONTRIBUTOR TO CLIMATE CHANGE – As consumers take increased responsibility for what they eat, many choose to become “locavores”, favoring foods grown or produced in their communities. By voting “local” with their pocketbooks when they go to the supermarket, these consumers keep money in local economies while supporting and strengthening local food systems. They also decrease their “food miles” and with it their carbon footprint, of critical importance in confronting the challenge of climate change.
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