How Pandemic Lunches Gave Me Hope for the Planet
In an essay exploring the connections between how and what we eat, and the outlook for the future of our planet, a writer describes insights she gained from a conversation with Rolf Halden, a Fulton Schools professor of environmental engineering, and from his book, “Environment.” Halden talks about the impacts of the materials used for packaging food and in the cooking ware we use to prepare it. She learns of the need for what Halden calls “green chemistry” to ensure the chemicals in the waste we create won’t continue to contribute to environmental damage. And that reducing that waste in the first place would be a big step toward a healthier world.