Regulatory

On Food Waste, the US could learn a lot from Europe
January 13, 2017 07:28 AM - Nithin Coca , Triple Pundit

The U.S. tosses a staggering $161 billion worth of food every year. While numerous efforts are underway to address that problem, they are taking place mostly at the local level or in the business sector. While that is necessary, national- and international-level policy has a role to play as well. And that is one area in which Europe is far ahead.

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The Paris Climate Deal Is Now in Force. What Comes Next?
December 4, 2016 09:07 PM - Steve Williams, Care2

The Paris Agreement was hailed as a turning point for world governments tackling climate change, and it has now come into effect. What does this mean for the world — and where do we go from here?

On Friday, November 4, the Paris Agreement went into effect, meaning that the agreement made last year by nearly 200 international delegates must now be honored. To recognize the consensus coming into force, the United Nations stated that it is a moment to celebrate – and to take concerted action.

“We remain in a race against time,” UN Secretary General Ban Ki-moon emphasized. ”Now is the time to strengthen global resolve, do what science demands and seize the opportunity to build a safer, more sustainable world for all.”

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SPOTLIGHT

You Could Be Eating Endangered Fish Without Even Realizing It

Julie Rodriguez, Care2

When you go out for sushi or visit a seafood restaurant, how sure can you be that you’re really getting what you’ve ordered? Last week, Oceana released some shocking findings: Around the world, an average of one in five samples of seafood is mislabeled.

The report examined 25,000 samples worldwide and reviewed more than 200 published studies from 55 different countries. Every continent was represented apart from Antarctica. The mislabeling was present in every part of the seafood supply chain, including retail, wholesale, distribution, import/export, packaging, processing, and landing.

That’s bad news for many reasons – mislabeling makes dining dangerous for consumers (not all of these species are considered suitable for human consumption), and difficult for people who are trying to avoid mercury exposure or who simply want to dine more sustainably. In most cases, cheap fish were being passed off as more expensive varieties.

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