Discussing the benefits and challenges of seafood sustainability with students.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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A tri-colored scorecard began informing consumers about a seafood menu item’s abundance and harvesting methods – which caught on.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
Feedback & comments: GMCeditor.CAFE@gmail.com

Beef is a key ingredient with complicated environmental challenges and no precise and definitive answers

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
Feedback & comments: GMCeditor.CAFE@gmail.com

Teaching students their decisions on something as basic as what to make for dinner has short- and long-term impacts.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
Feedback & comments: GMCeditor.CAFE@gmail.com

Environmental issues can be taught using taco ingredients, from monocropping to methane gas.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
Feedback & comments: GMCeditor.CAFE@gmail.com