by Head Green Guru | Jan 30, 2018 | Best Practices and Tools, Health Care, Sustainable Health Care
Part I of this series outlined the three key factors that are influencing the growing problem of antibiotic resistance. This second article focuses on three ways the University of California, San Francisco (UCSF) has responded to this problem: Changes in Procurement:... 
by Head Green Guru | Jan 30, 2018 | Best Practices and Tools, Health Care, Sustainable Health Care
According to the World Health Organization, antibiotic resistance is one of the biggest threats to global health, food security, and development today. I had the opportunity to speak with four experts from the UCSF School of Medicine and School of Pharmacy and all... 
by Head Green Guru | Aug 16, 2017 | Best Practices and Tools, Climate Change
A recent post in Greenbiz.com, Why travel giant Expedia paid a premium for these carbon offsets explains, “Among the many schemes that companies and individuals use to address their personal or professional impact on generating carbon dioxide emissions, buying... 
by Dfleischer | Aug 16, 2017 | Best Practices and Tools, Employee Engagement & Green Teams, Sustainability, Tips
Employee engagement programs and Web-based tools can increase adoption of green practices and make sustainability more visible and actionable. If you have strategic sustainability goals, the following simple tips can help align employee actions to support your... 
by Head Green Guru | Jun 15, 2017 | Best Practices and Tools, Communications and Sustainability Reporting, Sustainability, Tips
I think my past year of participating in Toastmasters has impacted how I evaluate a speech. After attending a recent conference, I left feeling a tad frustrated and disappointed. Before your next presentation, consider these three tips for how to make a bigger impact:... 
by Head Green Guru | Jun 9, 2017 | Best Practices and Tools, Green Universities, Health Care
According to a report on food waste from the Natural Resources Defense Council (NRDC), getting food to our tables eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of freshwater consumed in the United States....
