The Magazine of The Sierra Club
After Soda Tax, Philadelphians 40 Percent Less Likely to Guzzle Sugar
It’s sweet news for public health—and potentially the environment
In this story:
food and drink
Culture
Is Compostable Plastic Good for the Environment?
Mr. Green has a decidedly mixed response
In His New Novel, Richard Powers Writes From a Tree’s Point of View
“The Overstory” turns the growing evidence of plant communication into literature
Houston, We Have a Planet
In “One Strange Rock,” Spaceship Earth is out of this world
“Beyond Organic” Food Labels Seek to Supplant the USDA Standard
What does Regenerative Organic Certification mean for producers and consumers?
In this story:
food and drink
“Dark Fang": Climate Change Comics
The series' latest installment has an ocean-loving vampire fighting oil tycoons
In this story:
books
In “Backyard Wilderness,” Nature Is Just Outside the Door
A new IMAX film blends nature documentary with old-fashioned storytelling
In this story:
film
Former Head of National Park Service Talks Conservation's Future
Jonathan Jarvis on the next generation of conservation leaders
Netflix’s “Rotten” Reveals the Perils of Global Food Production
Here are some hacks for finding safer, more sustainable foods
In this story:
food and drink
Boxed In: Retail Warehouses Pave Over Pristine Farmland
An agrarian haven is being transformed into a global-supply-chain hub
