"Some forest carbon offsets sold by the biggest offsetting company in the United States offer little or no benefit to the climate, a satellite analysis has found."
"Since December, Nike has lost about 30% of employees who worked primarily on sustainability initiatives, due to layoffs, voluntary departures or transfers to other duties. Already, the company was missing its targets for reducing emissions."
"The Energy Information Agency is starting the process to require cryptocurrency miners to submit energy consumption data after a previous attempt faced legal challenges."
Meet SEJ member Shreya Agrawal! Shreya is a climate journalist and communicator based in Los Angeles, California. She works as an engagement coordinator for the USC Annenberg Center for Climate Journalism and Communication, is the inaugural newsroom fellow at The Xylom and writes for one5c and Sojourners.
"The number of climate lawsuits filed against companies around the world is rising swiftly, a report has found, and a majority of cases that have concluded have been successful."
"It's that time of the year again: Shark Week. The TV program is so long-running that if you're under 37, you've never known a life without it. In honor of this oft misunderstood critter, we revisit our conversation with shark scientist Melissa Christina Marquez. She explains just how important sharks are to keeping the oceans healthy, including their role in mitigating climate change. Plus, there may be some talk about shark poop."
A major intergovernmental gathering later this year will address plastic pollution, including in oceans. But an overview from our Issue Backgrounder notes that the likelihood of solving the problem may be small. One reason? Petrochemical industry lobbying. Another? The shifting world market for plastic waste. And there are more concerns, such as the effectiveness of incineration and chemical recycling techniques. More, including questions to ask, in Backgrounder.
Meet SEJ member Karen Pinchin! Karen is an investigative science journalist and trained chef based in Halifax, Nova Scotia. She writes about food systems, climate change, ocean science and the culture, history and social justice threads that connect those fields.
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