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 projects are cohesive, strategic and effectively implemented. With a focus on sustainable food systems, including seafood and the intersections of water and food, Peter has been published in Huffington Post, USA Today, Civil Eats, Grist, AlterNet and is a regular contributor to GRACE's Ecocentric blog. 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.
There is already evidence that climate change is impacting fisheries around the world. With rising ocean temperatures and acidifying waters, it's time to take a closer look at how the seafood we eat might play a role in climate change, and how climate change may ultimately harm fish.
A growing body of research is finding that local food systems provide substantial benefits to local economies. But studies must move beyond simple metrics like jobs and income and look at the benefits that local food production provides for the environment, our communities and health.
The grassfed beef market is growing rapidly, yet this more sustainably and ethically produced meat is still a niche product in the US. A new report, however, says the grassfed beef industry can jump into the mainstream if it addresses several challenges throughout its supply chain, from producers to consumers.
Factory farming accounts for nearly all animal agriculture in the US despite the environmental, animal welfare and public health costs. A growing movement is urging investors to consider the risks they expose themselves to by aligning their money with factory farming, and how it could prove to be a bad gamble.
We know climate change is real and will have a big impact on our food system, but how should we prepare? It turns out that a brief flirtation with climate change 200 years ago has some important lessons for us all.
Dr. Brian Frank practices family medicine Portland, Oregon and is part of a growing movement in health care that helps food insecure patients access healthy, locally-grown produce through community supported agriculture, vouchers for farmers' markets and "food pharmacies" at hospitals. Such forward-thinking strategies are a win-win for both patients and local economies.
The Trump Administration recently implemented a freeze directing agencies to delay all new rules that have yet to be implemented and withdraw any rules that had been sent to the Federal Register. What does this mean for the future of food and farming initiatives Obama completed in his final days?
The US has the strongest fishery regulations in the world, but it also imports 90 percent of its seafood. Two new federal rules aim to make sure that our fish imports meet US standards, like protecting marine mammals and eliminating illegal fishing and fraud. Both rules face big questions about how effective they will be and whether the new administration will even enforce them.
Aziz Dehkan is the Executive Director of the New York City Community Garden Coalition, which promotes the preservation, creation, and empowerment of community gardens. Read our interview to learn about the fascinating history of community gardens in NYC, and how these gardens are an amazing asset to any community.
A recent Food Chain Workers Alliance report paints an eye-opening picture of the conditions faced by workers throughout the US food system. Learn what you can do to help food chain workers win safer and more equitable working conditions.
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!