Kyle Rabin is director of programs. He is responsible for the coordination and operations of the foundation's ongoing programs and plays a key role in planning, organizing, staffing and leading a variety of program initiatives. His interest and expertise are in the areas of clean energy, water resource protection and the food-water-energy nexus. He is a regular contributor to GRACE's Ecocentric blog and has been published in the New York Times, Newsday, the Huffington Post, Civil Eats, AlterNet and Grist. He has been quoted in print media and has appeared as a guest on radio and television programs. He frequently speaks at state and national conferences. Prior to GRACE, Kyle was executive director at Friends of the Bay and was a senior policy analyst at Riverkeeper. He began his work in the environmental arena as an air and energy program associate at Environmental Advocates of New York. Kyle received an MS in Environmental Science from the State University of New York College of Environmental Science and Forestry and a BA in Environmental Studies from Binghamton University. Kyle and his family live in an energy efficient home, meeting half of their electricity needs with a rooftop solar electric system.
With climate change among the issues taking center stage, there is no better time to look at the impact that climate change is having - or will have - on our food. Agriculture and fisheries are highly dependent on the climate, and any changes in climate will have a (sometimes severe) impact on our food.
We talk with Randi Shubin Dresner, president and CEO of Island Harvest Food Bank, about what inspires her, what she would change about the food system and how technology has helped her group fight hunger and food waste.
Meet Gary Oppenheimer, the force behind AmpleHarvest.org, a nationwide nonprofit aimed at diminishing home and community garden food waste which results in significantly reduced hunger and malnutrition while improving the environment. Read on to find out what inspires Gary and what led him to create AmpleHarvest.org.
Meet Sarah Phillips: baking expert, cookbook author, photographer and founder of Ugly Produce Is Beautiful, a brilliantly clever way of encouraging people to buy and cook with ugly produce while reducing and preventing food waste.
Meet Regina Northouse, executive director of Food Recovery Network which has recovered and donated more than 1.5 million pounds of food that otherwise would have gone to waste. Read on to find out what students have taught her about making a positive impact and what she would change about the food system.
A new survey conducted by the International Food Information Council Foundation found that 30 percent of Americans say they "don't create any food waste." (Hmmm, something doesn't add up here!) Use these facts - and solutions! - to enlighten friends, family and colleagues about food waste.
It's apple season! Looking for apple-centric family-oriented activities? We have some suggestions. And learn more about the flavor profiles of different types of apples, what they're best for, plus some fun ideas for apple-cheese pairings!
We talk with David Kanter, Assistant Professor in the Department of Environmental Studies at New York University, about the problems caused by nitrogen pollution and how we can better manage this critical resource.
Dr. Christopher Gobler and his lab at Stony Brook University are performing pioneering research investigating the causes and effects of harmful algal blooms in aquatic ecosystems, including the terrible toxic algae outbreak in Florida this summer.
Post Carbon Institute supports the transition to a more resilient, equitable and sustainable world. Here, PCI's Executive Director Asher Miller talks about what he sees as the biggest barriers to bringing about a more sustainable food system and what makes him hopeful that we can make things right.
What's your favorite summertime beverage? Is it lemonade? Soda? Beer? A recent poll found that iced tea tops Americans' list of favorite drinks on a summer day. To find out what beverages round out the top five thirst quenchers - and how much water it takes to make each one - read on!
Alyssa Charney of the National Sustainable Agriculture Coalition offers some insight into the various ways farmers and ranchers are helping to protect and improve water quality and the role that federal agriculture policy plays.
While on a morning walk, Patti and Doug Wood came up with the idea for a farmers' market in their hometown of Port Washington, situated on the north shore of Long Island. And not just any farmers' market! The market they eventually created is 100 percent organic - the only all-organic farmers' market in New York State.
Bianca Piccillo and Mark Usewicz manage Mermaid's Garden (MG), a community supported fishery and sustainable seafood market based in Brooklyn, NY. Blending their respective training and knowledge, Bianca and Mark co-founded MG, whose mission is to offer "impeccably fresh, fully traceable sustainable seafood."
Sherie McClam is passionate about social and environmental justice. This passion has led her on an interesting journey to Manhattanville College in Purchase, NY, where she has designed an advanced certificate program in Education for Sustainability. Through this program Sherie inspires and prepares the next generation of sustainability leaders.
In 1997, during a trip to the Malaysian state of Sarawak on the island of Borneo, I saw firsthand what rainforest destruction looks like. While flying into the interior of Sarawak, I had a breathtaking view of the damage done by the timber industry - large swaths of deforested land. The question is: are we still destroying the planet's rainforests?