Mia MacDonald is Back Teaching at the Earth Institute at Columbia

Brighter Green’s Executive Director Mia MacDonald is back teaching her course at Columbia University’s Earth Institute Center for Environmental Sustainability, called “The World on Your Plate: Food, Equity, and Sustainability.”

Brighter Green Co-Hosts Second Annual Good Food Hero Summit in China

Brighter Green is co-hosting The Good Food Hero Summit in Chengdu, China, along with the Good Food Fund, part of the China Biodiversity Conservation and Green Development Foundation.

Road Show E-Book

It’s been almost a year since the Road Show that Brighter Green helped to organize in China with the Good Food Fund.

Mia MacDonald Writes Chapter in Book about Africa

Executive Director, Mia MacDonald, has a chapter in the book, Africa and her animals: Philosophical and Practical Perspectives.

Brighter Green at Conferences

Brighter Green has been at various conferences this month.

Wanqing Zhou quoted in The Guardian

Associate Wanqing Zhou was quoted in Charlotte Middlehurst’s article in The Guardian called, “Can China kick its animal antibiotic habit?”

Brighter Green Participates in UNFCCC Meeting

Brighter Green has been working with some of our colleagues to put together submissions for the United Nations Framework Convention on Climate Change (UNFCCC). We attended the Bonn Climate Change Conference from April 30th-May 10th. You can learn… Read More

Brighter Green’s Work in China Featured in GFC’s Magazine

The Global Forest Coalition (GFC) released the latest edition of their magazine, Forest Cover 55. This issue looks at the effects of global trade in just four key commodities—beef, soy, wood, and palm oil—which, together, are the main… Read More

Green Dining Tour in China Covered by China Dialogue

During the Green Dining Tour, Rafi Taherian was interviewed by Charlotte Middlehurst, Deputy Editor of China Dialogue, for the article, “The Food Revolution will start on campus.”

China Speaking Tour on Yale’s Green Dining Policy

Yale University in New Haven, Connecticut, has demonstrated leadership in “greening” its dining halls. Through a series of progressive dining policies that include significantly increasing the amount of plant-protein served, applying ethical criteria to purchases, and reducing use of… Read More