Peter Hanlon is deputy director of programs for the GRACE Communications Foundation. He assists the director of programs in leading GRACE's programmatic work and staff and helps to ensure that the projects are cohesive, strategic and effectively implemented. Peter works on issues including the food, water and energy nexus, water footprinting and sustainable seafood. He writes reports, creates multimedia content and is a regular contributor to GRACE's Ecocentric blog. Peter has been published in Huffington Post, Civil Eats, Grist, AlterNet and EcoWatch. Prior to GRACE, Peter worked on coastal policy, watershed management, land use planning and public outreach at the Massachusetts Bays National Estuary Program and Rhode Island Department of Environmental Management. Peter received an MA in Marine Affairs from the University of Rhode Island and a BA in Geography from the University of New Hampshire. He sometimes forces himself awake before dawn so he can take a long, groggy subway ride to the beach to surf.
Mussels are delicious, inexpensive and nutritious. And an added bonus? Eating mussels means that you're supporting a truly sustainable form of aquaculture! Read on to learn more about these humble bivalves - plus an easy recipe for white wine- steamed mussels. Yum!
It's been a year since the relaunch of the Water Footprint Calculator, and the good news keeps flowing. The tool was recently selected to receive a 2016 Environmental Champion Award from the Environmental Protection Agency, the agency's highest recognition.
California officials recently indicated that they may lower mandatory water restrictions in some parts of the state. But the drought's not over, so why give the green light to a return to wasteful water ways?
America's 44 presidents have dealt with environmental and climate issues since our nation's beginning. From Thomas Jefferson to Barack Obama, here's how they've managed and grown our food, water and energy systems!
This week we're exploring aquaculture - also known as fish farming - through the lens of sustainability. While we may expect the fish on our plate to come from fisher folk out on their boats reeling them in, the reality is that much of our seafood comes from fish farms. In this post we look at fish farming in coastal and offshore waters.
It's back to school time! Here at GRACE we're trying to make everyone's job a little easier by providing free tools and resources that both teachers and students can use in their work on sustainable food, water and energy.
The new Eat Well Guide is a fantastic way to find sustainable and delicious food anywhere in the US. But as GRACE's Water and Energy team found out, it's also a great tool to find a meal that's water-efficient and solar-powered!
Ok, so maybe there is no nonprofit called SkipShowersForBeef.com, but the Yes Men stunt does raise an important discussion about the vast amount of water involved in beef production. Here we add to that discussion -- if you eat beef, which kind of beef you choose makes a big difference.
Imported or domestic? Wild or farmed? When did choosing fish become so difficult? We've pulled together advice on navigating some common fish options you'll likely come across at the market or fish shack. Summer goes by fast, so cut back on the pondering and get back into the sunshine with our fish cheat sheet!
Mollusks might be nervous: ocean acidification looms. As with rising mercury concentrations in fish, our fossil fueled energy choices are largely to blame. (OK, so maybe mollusks don't have feelings - but we bet you do, oyster-lovers.) What a great reason to support renewable energy!
New England is in the middle of an historically snowy winter, and cities and towns are running out of room to store all of their plowed snow. Is dumping that snow into the ocean a good option, or is it another example of sweeping pollution out of sight and out of mind?