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Food mpg chart

Gary Adamkiewicz, senior research scientist at HSPH, discusses the nuances of food miles and their impact on our climate.

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.

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...
Co-founders Victor Cruzate (left) and Andreas Birnik (right) If you’re like us at the Harvard Office for Sustainability you care about your carbon footprint and hope to make a difference in the fight against climate change. But if you’re...

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

HSPH Professor Greg Norris speaks about how organizations and individuals can build net-positive enterprises

If you wonder why worldwide scientific consensus hasn’t yet quashed climate change denial in the United States, a panel this week at Harvard Kennedy School offered an answer: It’s the politics, stupid. Persistent efforts to cast doubt on...