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By Sabrina Scull Earth Day Network (EDN) and the Yale Program on Climate Change Communication (YPCCC) recently released a new research report, Climate Change and the American Diet, which looks at Americans’ perceptions and attitudes of plant-based diets and climate change. The research release was hosted at the National Press Club, featuring an engaging panel discussion and a fully plant-based breakfast – an unconventional request of the Club’s caterers, but one that they emb

The holidays are almost here — which means that the season of eating is about to begin! DC EcoWomen board member Erica Meier shares how you can make a difference for our planet during this holiday season by choosing to eat a plant-based diet. By Erica Meier The international scientific consensus is clear. Report after report paints an alarming yet sobering scene: Global warming is real, it’s happening now and human activities are largely to blame. The forecast is bleak: Worse

How To Pack Your Vegan Lunch Written By DC EcoWoman Katharine Eaton When the air gets cooler and the leaves turn color, we tend to crave heartier meals. Cue the soups and stews! But these can be precarious on your commute and a hot lunch might give you an afternoon slump. The recipes below are easy to pack, store well in the fridge, and do not need to be reheated. In fact, they’re best served at room temperature. They are also healthy, flavorful, protein-rich and gluten-free.

By DC EcoWomen Board Member Lina Khan As the month of Ramadan begins this week for Muslims, many of us are preparing both physically and mentally for fasting. Muslims believe that during this month in the 600s C.E., the holy text of the Quran was revealed to the Prophet Muhammad. Even before the text was revealed, he often spent time in meditation and reflection. In the present day, Muslims do the same during Ramadan, and fast from food, drink, and other physical needs during

By Vesper Hubbard In April, DC EcoWomen hosted a panel discussion for EcoHour on local farming. We heard about kosher meat production from Devora Kimelman-Block (KOL Foods), about private DC gardens from Meredith Sheperd (Love and Carrots), and small-scale produce farming from Tanya Tolchin (Jug Bay Market Garden). These women have all made admirable commitments to sustainable practices that promote the health and well-being of their friends, families, and communities. Devora