With seafood, what you see isn’t always what you get. It’s no secret that mislabeling is rampant around the world. Recent studies estimate up to 30 percent of seafood served in restaurants and sold in supermarkets is actually something other than what is listed on the menu or label. Why mislabeling happens is a little squishier. Fraud, human error or marketing ploys — combined with an often multicountry traverse from boat to restaurant — make it possible you are eating a different fish than what’s on the menu.
Read more at UW Today »Environmental Studies alum co-founds responsible tourism business
Anna Mines graduated from the University of Washington’s Environmental Studies and ethnomusicology programs in 2014. After earning her diploma, she left for a six-week backpacking trip on the beautiful southern Italian coast and then settled in Rome. Today, she’s in studying Italian on a student visa and working to launch a responsible tourism business called Put Your Money Where Your Mouth Is (PYMWYMI).
Read more from Environmental Studies »From White House to Tacoma, WA, urban agriculture is growing
For University of Washington professor Sally Brown, it’s always been about food in cities. She got her start as a chef in New York City, then ran a wholesale vegetable business selling only locally grown vegetables in the New York area. Brown then went to graduate school to learn how city waste could be used to enrich soils on nearby farms.
Read more at UW Today »College contributes to Campus Sustainability Fund projects in honor of 2016 graduates
In honor of the UW Class of 2016, the College of the Environment will donate to two Campus Sustainability Fund projects.
Read more »UW’s Jerry Franklin honored for lifetime of forest research, policy
Forest ecologist Jerry Franklin has made a career of straddling two sometimes very different worldviews — that of the ecologist and the forester. The two professions historically didn’t see eye to eye, but Franklin, in his current role as a UW professor of environmental and forest sciences and previously as a forester with the U.S. Forest Service, has in his 60-year career found a way to integrate ecological and economic values into forestry.
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