Climate Diet Coaches the Next Generation
Climate Diet Board member Larry Frank and CEO Jane DeMarines present Climate Diet’s “Power of Food” program in public schools across the Washington DC region. The program introduces students to climate science and explains how food choices influence the health of our planet.
Global Coastal Sea Levels Higher Than Expected
A study in the journal Nature analyzing 385 coastal sea-level studies found that roughly 90% underestimated baseline water heights by about one foot. Some regions in Southeast Asia and the Pacific showed differences of up to three feet due to local ocean dynamics.
How Agriculture Is Devouring Grasslands, Savannas & Wetlands
Inside Climate News reports that agriculture is consuming grasslands, savannas and wetlands nearly four times faster than forests. Livestock production remains the primary driver of this expansion.
USDA Restores Climate Risk Data for Farmers
After a lawsuit from environmental and agricultural groups, the USDA agreed to restore climate information removed from government websites. These resources help farmers prepare for extreme weather and climate-related risks.
Dayton Sues Airbase Over PFAS Contamination
The city of Dayton expects to spend hundreds of millions removing PFAS chemicals from its drinking water and has filed a lawsuit claiming Wright-Patterson Air Force Base is responsible for the contamination.
Nature Report Released Independently After White House Cancellation
Scientists preparing a national assessment of ecosystem health saw the report cancelled by the White House. Researchers completed the work independently and released an 868-page draft for public comment.
House Panel Approves Farm Bill with Disputed Provisions
The House Agriculture Committee passed its version of the 2026 Farm Bill including provisions critics say could weaken state protections regarding pesticides and livestock regulations.
How to Tell If Your Carbs Are Ultra-Processed
Drop a piece of bread or crackers into water and wait several hours. If the food remains intact, plant cell walls still protect the carbohydrates. If it dissolves into mush, processing has removed that barrier and the carbohydrates convert rapidly into sugar.
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