Community Events Calendar is a free public service of FMBS.
Community Events Calendar is a free public service of FMBS.
In my last post about polystyrene I told you about the closure of the Mississauga recycling facility. 01
Continue Reading
Here’s a post that I found at Theater Of Cruelty and admired so much that I just had to ask for permission to repost it here:
Continue Reading
Landfills continuously receive millions of tons of plastic that can take hundreds of years to break down. But increasing public awareness and criticism about the impact that we’re having upon our planet, seems to be influencing some positive corporate response.
Continue Reading
Sally Brown (CEO; Heart and Stroke Foundation) labelled Burger King the “King of Trans Fat” earlier today because many of the company’s products still contain unacceptably high levels of trans fats.
Fast-food companies often simply use the chemically changed oils (liquid to artery-clogging semi-solid) in their products because it extends shelf life, and that means increased profit.
“Not all companies are reducing … Continue Reading
“Coal is, and will continue to be, a major source of the world’s energy and emissions of carbon dioxide (CO2)” (report: “Preparing to Capture Carbon”; Science Friday journal). 1
‘Clean’ Coal Technology
An industry group, known as FutureGen Alliance, has committed $400 million to a futuristic power plant project over 10 years. 2
Continue Reading
Today’s Daily Telegraph warns that “HUNDREDS of popular Australian children’s snack foods and sweets are laced with suspect additives which international researchers have linked to adverse behavioural reactions…such as allergies, asthma, hyperactivity and rashes.”
According to Health Canada, “Generally speaking, a food additive is any chemical substance added to a food during manufacturing or processing that becomes a part of the food or affects … Continue Reading
“You’ve got to wonder if these … Continue Reading
When you shop for meat, what influences your purchase decision?
If you’re like most people, you’ll pass up the brownish-tinged steak for the one beside it that’s noticeably red. So, in an effort to cut it’s losses, the meat industry is reported to be adopting the practise of fixing the meat’s pigment by treating it with carbon monoxide. And when this … Continue Reading