Our staff is composed of vegetarians, meat eaters, gluten-free eaters, lactose-intolerant eaters, and organic-only eaters. But no matter which group we fall into, a perennial conversation in our office has to do with the sustainability of our food choices. At the epicenter of our conversations lies salmon — what is better: farmed or wild? Or should we delete salmon from our diets altogether even though more and more evidence points to its unbeatable health benefits? (Guess which side of the debate I fall on.) There is plenty in the news about overfished species and dwindling fish reserves, and we’ve touched on the issue in the past in articles and recipes that feature sustainable seafood. Today, a Treehugger feature called “30,000 farmed salmon make a break for it” offers some breaking news about farmed salmon and explains the issues surrounding the farmed-versus-wild debate.

Over the course of a year, I might go to four — maybe even six — tradeshows and conventions where everything from the newest products to the most cutting-edge speakers are on display for three uber-hectic days. Thousands of companies exhibit at hundreds of tradeshows, and when you consider that each company offers samples in plastic cups, under huge megawatt lights, in PVC-laden booths, it’s pretty obvious that conventions represent a huge part of the corporate environmental footprint. But as more and more companies — especially in the outdoor industry and natural-products realm — are trying to practice the green messages they preach, we’re seeing huge growth in truly eco-conscious business practices, as well as a new trend toward greening up the tradeshows where they exhibit. more