23 results

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

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...
The Faculty of Arts and Science's Green Program recently screened the documentary "Forks Over Knives" as part of their monthly environmental brown bag lunch series. A documentary which explores harmful connections between eating processed foods and...
Light bulbs, hand-dryers, or chilled- and hot- water pumps rarely evoke dedicated interest or enthusiasm, but for Harvard’s building managers and facility leaders the energy and cost savings these technologies can deliver tend to inspire such...
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...
HSPH Dean Julio Frenk joins Lilian Cheung, Professor Walter Willett and others at the Mindful Eating Corner

Did you know eating sustainably for your own health and the health of the planet is a key tenant of mindful eating?

As a lab that takes sustainability seriously, it is important to integrate sustainable practices into purchasing and planning strategy. Use these helpful tips when thinking about purchasing for your lab.

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...