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.

Less Meat But Better Meat: Can They Coexist?

To reduce our environmental footprint, the debate about whether the solution lies in eating "less meat" or eating "better meat" rages on. Is it time to truly bring those two strands together?

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.

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