Kai Olson-Sawyer

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.

Algal Doom: The Growing Threat of Harmful Algal Blooms

Has the water in your swimming hole gone green with gunk? Chances are that you're witnessing a harmful algal bloom, which is a serious problem throughout the US and the world. Our new Algal Doom series explores what algal blooms are, why they're bad and what they're caused by (hint: conventional ag and CAFOs are just two of the causes).

What Is Local Food and Agriculture?

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.

Growing Food and Climate Resilience on Our Farms

Climate change is here, and with more erratic weather, temperatures and precipitation, the threats are real. Don't fret, though: there's a framework for a more resilient agriculture system that puts adaptive management into farming and the food system, which can help everything thrive - even as problems in the system heat up.

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