Wasted Food = Wasted Water
Among the many negatives associated with food waste is the added strain - through excess consumption and production - it places on our finite freshwater resources.
GRACE Communications Foundation

Kyle Rabin serves as Director of GRACE's Water and Energy Program. Kyle holds an M.S. in Environmental Science from the State University of New York (SUNY) College of Environmental Science and Forestry and a B.A. in Environmental Studies from Binghamton University. Prior to GRACE, Kyle served as Executive Director at Friends of the Bay (Oyster Bay, NY) and worked as a senior policy analyst and campaign director at Riverkeeper, Inc. He began his work in the environmental arena in 1998 as an air and energy program associate at Environmental Advocates of New York. Kyle and his family live in an energy efficient home, meeting half of their electricity needs with a solar electric system.
Among the many negatives associated with food waste is the added strain - through excess consumption and production - it places on our finite freshwater resources.
Recently, GRACE Program Director Kyle Rabin interviewed Dr. Chris Gobler of Stony Brook University. They discussed threats to Long Island's drinking water supply, harmful algal blooms like brown tide and how a local shellfisherman's personal story inspired Chris's path as a scientist and professor.
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