legislation

A Challenging Dichotomy

A pale hand, unseasoned by sun or the wild, sat in awkward juxtaposition next to that of a tan, rough version belonging to a man from Belgium—a desperately telling picture in the consideration of the curious existence of Costa Rica’s ecotourism economy. My hand gripped the edge of a mosaic-crusted table, roughly 8 inches from the relaxed palm of Thijs Claes (pronounced Tess Class), The biologist leading the bird conservation project for Global Vision International in Tortuguero National Park.

"Jump in there with both feet."

Richard Branson, director of the virgin group and proponent of environmental entrepreneurism, explained that clean energy is essentially the next big thing. The Climate Reality Project interviewed Branson as part of their 24-hour live event broadcast across social media in December 2017.

We've been hearing that line for the last decade though.

“Green energy, green business is the next big thing!”

Recent years have seen an increase in the concern for what exactly is going into our food and beverages – from how they’re grown to how they’re prepared. Accordingly, state-wide legislation has begun to listen to the worried murmurs of the public, with many states attempting to enact or further clarify measures pertaining to food and beverage safety.

Such is the case with California’s Proposition 65.

While Proposition 65 marks substances that may be detrimental to our health, it does not explain just how dangerous they are. Nor does it prohibit them.