From the New York Times:

At Yellowstone National Park, the clear soda cups and white utensils are not your typical cafe-counter garbage. Made of plant-based plastics, they dissolve magically when heated for more than a few minutes.

At Ecco, a popular restaurant in Atlanta, waiters no longer scrape food scraps into the trash bin. Uneaten morsels are dumped into five-gallon pails and taken to a compost heap out back.

And at eight of its North American plants, Honda is recycling so diligently that the factories have gotten rid of their trash Dumpsters altogether.

Across the nation, an antigarbage strategy known as “zero waste” is moving from the fringes to the mainstream, taking hold in school cafeterias, national parks, restaurants, stadiums and corporations. Read more.

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Don’t miss out on the latest edition of our “Making Waves in Education” newsletter! Dive into innovative professional learning opportunities and stay updated on upcoming events like the annual Shipboard Science Workshop and a new Crayfish and Freshwater Ecosystems Curriculum Workshop.  Perfect for Illinois and Indiana educators passionate about environmental education. Check it out at the link in bio.
🚨🚨 New episode alert!🚨🚨 Teach Me About the Great Lakes episode 104 is out!This episode is a scientist’s dream and a nightmare of would-be organizational acronyms. Dr. Drew Gronewold, with his multiple titles and international work, introduces the TMATGL team to the Global Center for Climate Change and Transboundary Waters and the value of data. (As if we didn’t know…)Tune in via the link in bio.
Join us in welcoming IISG’s new communications coordinator, Natty Morrison, to the team! Housed in Purdue University’s campus, Natty will develop and maintain the programs and products that promote and highlight IISG’s research, outreach and education efforts. Full story at the link in bio.
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