17 results

Environmental health scientist and instructor Gary Adamkiewicz tells us what to watch out for in our foods.

Every year, Harvard produces over 24,000 phone books that are distributed across the University, but this year - 6,000 (25%) fewer phone books will be produced (about 6,300 lbs - the size of 7 male polar bears!). While working with Green Teams...
Incorporating sustainable practices into Harvard’s most energy and resource intensive spaces may seem like a daunting task, but for the laboratories on Harvard’s Cambridge and Longwood campus, green and labs are synonymous terms. For...
The life cycle of those seemingly ubiquitous interoffice envelopes may seem trivial, but as a few Harvard School of Public Health (HSPH) employees found, questioning the path the envelopes take between departments can lead to cost savings and waste...
Starting in late October, the Food Literacy Project and Harvard University Dining Services rolled out a new reusable container program in the Cronkhite Dining Hall. A graduate dorm located on Brattle Street, Cronkite houses students from a diverse...
Pesticides have been linked to Parkinson’s disease, declines in cognitive performance, developmental disorders, and attention-deficit/hyperactivity disorder in children. Their application has also been tied to environmental issues, such as the...
It’s become something of a rite of spring. Every March, newspaper stories sprout about local beekeepers opening their hives to find an ongoing environmental mystery. Instead of hungry bees ready for the first flights of spring, honeycombs that...