Kai Olson-Sawyer works on agriculture-water impacts, water footprinting, meat and protein production, agroecology, food waste and resource accounting and tradeoffs. He produces reports and issue pages, creates multimedia content and is a regular contributor to GRACE's Ecocentric blog. His work has been published in Huffington Post, Civil Eats, Grist, The Hill and AlterNet. Prior to GRACE, Kai was a Programs Assistant and Assistant Editor at the World Forestry Center in Portland, Oregon and was a Researcher with NYC Apollo Alliance. Kai received an MA in Sociology with an environmental focus from The New School for Social Research, and a BA in English from Earlham College. He holds the Water Footprint Network's "Certificate of the Global Water Footprint Standard." His body is composed of 60 percent water.
By learning about the water footprint of the food, people can make more sustainable choices and discover many ways to eat their way to water savings.
In a world of full of protein, most people get far more than they need. Because so much of this protein comes from meat, there can be major downsides.
America's waterways are unique, yet harmful algal blooms are a common problem. Find out how many Waterkeeper groups are working to resolve this issue.
With the rise of harmful algal blooms (HABs), everyone is casting a wary eye toward "colorful" changes in their local waters. Here, we map the hot spots across the US.
The first-ever NYC Food Waste Fair happened this week - and the event showed that the fight to cut food waste is here to stay.
Harmful algal blooms don't just wreak havoc by causing oxygen-starved dead zones, they have the potential to be toxic to humans, land animals and aquatic life.
Algal blooms occur naturally, but pollution sources like fertilizer runoff and animal agriculture has knocked natural nutrient cycling out of balance.
Laura Lengnick, a big thinker with deep expertise on agriculture and the environment, has witnessed the problems of the US industrial food system, which has inspired her to help build a more resilient food system.
Has the water in your swimming hole gone green with gunk? Our Algal Doom series explores what harmful algal blooms are, why they're bad and they're causes.
Federally funded programs that protect major US water bodies survived the budgetary chopping block - for now. The targeting of these programs is costly and counterproductive to the long-term health of the waters, our food and the economy.
ReFED, a food waste reduction coalition leader, created two new tools that help connect people and map the food waste landscape throughout the United States.
Local food and agriculture has gained popularity, but what does "local" even mean? Isn't local food simply sustainable and healthy? It can be, but it's not always so simple. Here are some guidelines.
Californians are relieved to have gotten more rain and snow than they've had in their past five years of extreme drought. But it's no time for the state with a big water footprint to rest easy - because water now might not be there later.
There's no doubt about it, beef has a giant water footprint compared most other foods. Even still, that's not the end of the water conservation story. Here's why.
What does environmental justice mean and what does food have to do with it? In truth, problems of injustice that seem distant and abstract can be as close as your next meal.
The Michigan Urban Farming Initiative places agriculture at the center of Detroit's North End neighborhood. Find out what co-founder Tyson Gersh and his group are doing to engage community members in in sustainable urban agriculture.