Photo by: Pixabay user ElacticComputeFarm
For some people, working with dangerous chemicals and heavy metals is just part of the job. The right safety gear and procedures can keep workers healthy, but in the case of newer, more recently-created chemicals, the health risks are often unclear.
Climate Change & Nutrition
Climate change puts at risk the food supplies of people in developing and developed nations alike. Floods, droughts, more intense hurricanes, heatwaves and wildfires can drive down crop yields, destroy livestock, and interfere with the transport of food. Rising carbon dioxide levels from human activity can make staple crops like rice and wheat less nutritious.
Seafood, Mercury, & Health
Harvard researchers have traced the major sources of methylmercury, a poisonous form of metal, in the U.S. diet. Although most of that exposure comes from eating seafood, the geographic origins of the mercury hasn’t been well understood until now.
Q&A: In Madagascar, climate change means public health peril
Since 2004, Christopher Golden has been filling in the links between climate change and health among Madagascar's Malagasy people, in hopes of refining both scientific understanding and on-the-ground interventions.
Traditional diets offer healthy, sustainable inspiration
Current diets high in red meat and sugary, processed foods are harming the planet’s resources. Looking to diets of the past can offer hope and inspiration.
Deforestation and Disease: Is beef consumption killing the planet?
Beef consumption is harmful in more ways than one.
Q&A: In Madagascar, climate change means public health peril
Since 2004, Christopher Golden has been filling in the links between climate change and health among Madagascar's Malagasy people, in hopes of refining both scientific understanding and on-the-ground interventions.
Traditional diets offer healthy, sustainable inspiration
Current diets high in red meat and sugary, processed foods are harming the planet’s resources. Looking to diets of the past can offer hope and inspiration.
Harvard to cut food-related greenhouse gas emissions
Our Co-Director Dr. Ari Bernstein on why making greener food choices is better for health and the environment.
What longtime nutrition expert Walter Willett still wants to know
Walter Willett discussed his three decades of groundbreaking work—and the questions he still wants to answer.
Can plant-based meat alternatives be part of a healthy and sustainable diet?
Our Director, Gina McCarthy, and Harvard School of Public Health Nutrition Chair, Frank Hu, give us food for thought in this op-ed.
Are fake meat products better for human and planetary health?
Frank Hu, chair of the Department of Nutrition, and co-authors including Gina McCarthy, director of C-CHANGE, looked at whether plant-based meat alternatives can be part of a healthy and sustainable diet.
Op-ed: Millions at risk as global warming saps key nutrients from crops
Staple foods such as wheat and rice are losing essential nutrients due to global warming. Experts don’t know exactly why this is happening, but they warn that if greenhouse gas emissions aren’t curtailed, millions more around the world could face nutritional deficiencies that could lead to increases in disease susceptibility, stunting, infant mortality, reduced IQ,…
Increasing Seafood Options in Children’s Diets
Dr. Aaron Bernstein promotes the health benefits of fish in childrens' diets and debunks the idea of high toxicity of seafood.
U.S. children not eating enough shellfish, study says
Explores the new report from the American Academy of Pediatrics, written by Co-director Dr. Aaron Bernstein, on the benefits, risks and sustainability issues surrounding seafood and children's health.
Aaron Bernstein MD, MPH
Aaron examines the human health effects of global environmental changes with the aim of promoting a deeper understanding of these subjects among students, educators, policy makers, and the public.
Gina McCarthy
A leading advocate for smart, successful strategies to protect public health and the environment for more than 30 years.
