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Stay updated on Harvard's sustainability efforts Our monthly e-newsletter is packed with the latest news, events, and research happening at Harvard, plus resources and green tips to help you get involved in our work to build a healthier, more...
Dimensions of Sustainability

Harvard Kennedy School Professor William Clark on "the Dimensions of Sustainability."

Harvard School of Public Health study links regular red meat consumption to higher mortality.

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

You have the power...to shut down your computer!

As part of the Harvard Kennedy School Sustainability Initiative (HKSSI) Earth Month activities, Marshall Ganz , senior lecturer in public policy at the Kennedy School’s Hauser Center , spoke to a diverse group from the greater Harvard...
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...

HSPH Professor explains why reducing pesticides in your diet is critical to reducing the toxic effects of pesticide exposure for you and your family.

PETERSHAM, Mass. — In heavily wooded New England, forests are dynamic ecosystems that support a range of plants and animals, and their ability to soak up carbon also makes them an important piece of the climate-change puzzle. How changes to...