Upcoming event

The New Surf and Turf

Jul 19 2018 - 6:30pm

Production of animal protein is producing vast amounts of climate-eating gases. But a new generation of companies are creating innovative food products that mimic meat and have much smaller environmental impacts. Some of this mock meat is derived from plants with ingredients designed to replicate the taste and pleasure of chomping into a beef hamburger. Others are growing meat cells that come from a laboratory and not a cow. Bill Gates, Cargill, Tyson and other big name investors are dabbling in so-called clean meat.

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California Greenin': Shaping America’s Environment

Jul 24 2018 - 6:30pm

Over the course of its 150-year history, California has successfully protected its scenic wilderness areas, restricted coastal oil drilling, regulated automobile emissions, preserved coastal access and improved energy efficiency. Back in 1963 when the Clean Air Act was written, legislators acknowledged that California was ahead of the curve and wrote a waiver into the law allowing the Golden State to set its own stricter standards. In 2018, that exception is being used in fighting—and so far winning—the loosening of national CAFE standards.

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Climate Gentrification

Aug 2 2018 - 6:30pm

Concerned about climate change? One of the best things you can do is welcome taller buildings in your neighborhood. That’s because city dwellers use less energy and water than people living in the burbs or rural areas. A recent bill in the California State Legislature proposed raising allowable height limits for new buildings near transit lines across the state. Residents in San Francisco and Los Angeles screamed foul and the bill died in committee. Environmentalists worried about climate change were some of the biggest critics of the proposed law.

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Farm to Table 2.0: Chefs Cutting Carbon

Aug 23 2018 - 6:30pm

Can a menu at a fancy restaurant be a map for solving the climate challenge? A handful of prominent San Francisco chefs are using their high-end restaurants to illustrate how innovative grazing and growing practices can cut carbon pollution. They want chefs and their clients to know the foodprint of their choices and consider the impacts. But they are not preachy vegans who think cows are evil.

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