This fall, I chopped the head off of a live chicken. Then I plucked, cleaned, and cooked it. All in the name of animal ethics.
After almost a full semester in Animals and Ethics class, I said enough to antibiotic-filled poultry. I decided to take my food choices into my own hands…literally. So I attended a “Meet your Meat” workshop at the Duke Campus Farm in Hillsborough, NC. At the farm, I learned how to “kill, de-feather, and process a live chicken in a humane and efficient manner.”
The supermarket will use Marine Stewardship Council-certified canned skipjack tuna in its own label from next year (Sainsbury's own-brand tuna to become 100% sustainable http://t.co/tNVWDwnT #lifestyle...)...
Guest Blog by Matt Kazinka, Latino Economic Development Center's Green Initiatives Coordinator Energy efficiency might not be on the menu, but Latino-owned restaurants like Taqueria Los Ocampo are getting greener.
'Claims & Claimants: Say Goodbye to “Eco-Friendly” Products' blog post by Jonathan Yohannan.
November 12, 2012 - CSRWire
We should rejoice. The latest Federal Trade Commission Green Guides, which were released last month, provide updated guidance on everything from the use of certification to specific environmental claims. While the guides are not perfect or comprehensive, they do provide tangible information and ammunition to empower companies and keep offenders in check...
WHAT'S NEW AND NOTEWORTHY?
General Environmental Claims Are Out.
Scope of Certification Is Limited and Must Be Third-Party Validated.
“Free Of” Can’t Be Used If It Wasn’t In The Product to Begin With.
Non-Toxic Must Be Safe for People, Pets and Cause No Harm to Environment.
Renewable Energy Must Extend From Production to Product Packaging.
Biodegradability and Compostability Must Be Real and Attainable
Recyclable Only if More Than 60 Percent of Communities Have Access
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