All Blogs

  • Pesticides
    Pesticides
    Whether it's a school or home garden, pesticides can wreak havoc on ecosystems. Contributor Kacey Mya shares the environmental impacts of pesticides and provides some alternative management strategies.  more
  • Getting Ready For College? Time To Get More Sustainable!
    Getting Ready For College? Time To Get More Sustainable!
    If you're finishing up at high school, consider these tips to help you ensure your college experience is a bit kinder to the world we live in.  Blog by contributor, Kacey Mya.  more
  • Top 6 Strategies For An Energy-Saving Water Heating System 
    Top 6 Strategies For An Energy-Saving Water Heating System 
    From solar to recirculation pumps, Kacey Mya shares strategies for heating water that are kinder on your pocket and the planet.    more
  • 6 Clean/Sustainable Eating Tips For Families With Kids
    6 Clean/Sustainable Eating Tips For Families With Kids
    Learn strategies for cultivating a diet that is good for both your family and the planet, by Kacey Mya   more
  • 6 Simple Steps For A More Sustainable Summer
    6 Simple Steps For A More Sustainable Summer
    Kacey Mya shares 6 simple changes to make your life at home more sustainable and earth-friendly this summer. more
  • Thankful For Sc3 On Thanksgiving
    Thankful For Sc3 On Thanksgiving
    So, It’s Thanksgiving. This time serves as a moment to slow down our busy lives, be with family, and recollect on what we are thankful for. This Thanksgiving especially, Sc3 has not left my mind when thinking about things I am grateful for. I am so fortunate to still be connected to many of my close friends from Sc3 after two years. They never fail to ... more
  • Chef’s Table With Dan Barber: A Sustainable Food Systems Film Review
    Chef’s Table With Dan Barber: A Sustainable Food Systems Film Review
    This episode of Chef’s Table (found on Netflix) discussed the idea of cooking in the world that we live in today through the lens of Dan Barber, the head chef of the Blue Hill Restaurants in Hudson Valley, New York (Stone Hill Farm) and in New York City. Dan is described as the ‘modern chef’ of our day and age and he thinks about not only how to feed his customers, but what experience they have when they come to his restaurant and what impact the food they eat there has on the rest of their life. Dan sees food from not only an artistic culinary view, but also through an ethical and biological view, asking: what is the responsibility we are supposed to have with the food we consume and how are we supposed to use the Earth? more

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