GRACE Communications Foundation develops innovative strategies to increase public awareness of the critical environmental and public health issues created by our current food, water and energy systems, and to promote a more sustainable future. By building partnerships and mobilizing philanthropic resources, we promote consumer actions and public policies that:
GRACE’s food program, Sustainable Table®, works to create a safe, healthy, fair food system by educating people about the benefits of sustainable agriculture and providing tools and resources to empower them to make better food choices.
Sustainable Table offers comprehensive information about food and farming, ranging from introductory to in-depth; practical tips for buying and cooking with sustainable foods; handouts, factsheets and other resources for teachers; and a range of actions we can all take to promote the transition to a sustainable food future. Our projects include: The Meatrix® – an award-winning series of animated movies depicting the ills of industrial livestock production, and Eat Well Guide® – a curated online directory of 25,000+ farms, stores, restaurants, CSAs and other sources of sustainably produced foods.
GRACE's Water Program promotes clean water, sustainable water use and a greater understanding of how our actions affect our water resources. We focus largely on the tremendous amount of “hidden water” involved in producing the goods and services we use every day. Our innovative Water Footprint Calculator allows users to estimate their household water footprint and learn how to save water. We also offer a child-friendly animated video and accompanying materials called “Aqua: Conserve Water”.
Our program’s resources include topic pages and water-saving tips that help people make water conservation part of daily life. We explain how the protection and sustainable use of our water resources benefits everyone – whether at an individual, community or national level – and how such measures can offer positive solutions, not just for the water system, but for our food and energy systems as well.
GRACE's Energy Program promotes clean energy, focusing on renewable energy, distributed generation and energy efficiency. We also shed light on the environmental effects of conventional power generation and highlight the interdependencies among food, water and energy systems through topics like hydrofracking, biofuels and power plant water use.
The program produces in-depth reports and online resources to raise awareness of emerging issues to help advocates, policymakers and the general public stay informed of the rapidly changing world of energy production and efficiency. We illustrate how the transition to a clean energy future will benefit not only the sustainability and security of our energy system, but our food and water systems as well.
We highlight the connections among food, water and energy, promoting a sustainable future through our projects including:
The connection between the food we eat and our health is undeniable. Although the relationship is complicated, you can be sure of one thing: choosing sustainable food is a no brainer when it comes to achieving optimal health.
Judi Shils and Erin Schrode are the mother-daughter dynamos behind Teens Turning Green, which has helped thousands of high school and college/university students around the world organize around sustainability issues. TTG’s marquis project is the "Project Green Challenge", a 30-day event each October that inspires participants and spreads the word about eco-consciousness.
With Thanksgiving coming up, we focus on what we’re the most thankful for: the people in the food, water and energy fields helping us do better by the planet. From people teaching folks about the ills of the Keystone pipeline to the millions of people warning the EU about GMOs, this week we celebrate the people who speak out!
’We cultivate strong relationships with local farmers... making it possible to source more than 70 percent of the restaurant’s foodstuffs within a 60 mile radius." Meet Chef Vivian Howard who opened Chef & the Farmer in 2006, and has been showcasing the foods and traditions of rural North Carolina ever since.