Previous Impact Episodes
Impact with John Shegerian produces new episodes every week. Visit regularly to explore our archive of past conversations below.
Developing Nationwide Bicycling Programs with Trek Bikes’ Eric Bjorling
Eric Bjorling of Trek Bikes tells John and Mike about his company’s commitment to changing the world. Trek has long been known as one of the premier bike manufacturers in the U.S., but its recent focus on eco-friendly and utilitarian biking has brought a whole new level of attention to the brand.“Cycling is a simple…
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Exploring the Benefits of Recycling Metals with Alcoa’s Gregory Wittbecker
Later in the show, Gregory Wittbecker, Director of Primary Aluminum Analysis and Recycling at Alcoa, describes the benefits of recycling metals.“In the U.S. right now, we’re recycling about 54% of all the cans that are consumed,” Wittbecker reveals. This number is comparable to most Western European companies, but so much more can be done.Aluminum, which…
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Tackling ‘Toxic Trade’ with Basel Action Network’s Jim Puckett
Jim Puckett is the Executive Director and founder of the Basel Action Network (BAN). Puckett has spent most of his working life in “toxic trade,” including 22 years at Greenpeace. Puckett has long been aware and concerned with the grimiest of toxic trade methods: Third World dumping. In 2002, following a trip to China, BAN…
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Preeventing Improper Disposal of Medical Waste with Sharps Compliance’s David Tusa
David Tusa is the President and Chief Executive Officer at Sharps Compliance, Inc., a company that prevents the improper disposal of medical waste and unused medications. Surprisingly, outside of the hospital and healthcare setting, there is little legislation in place to regulate disposal methods of these materials.Yet Sharps has honed in on this sector on…
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Dissecting Climate Legislation Issues with E2’s Dr. Bob Epstein
California Proposition 23, the “Global Warming Act of 2006,” was defeated this past year. “Yes” voters were hoping to create new jobs within the state, while “no” voters feared dirtier air statewide and a hindrance on the state’s clean energy industry.
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Living the Greenest Possible Lifestyle with Author Margaret Hyde
Margaret Hyde is not only an eco-author, but also an eco-homeowner in Southern California. Her home became the first LEED Platinum-certified remodel in the U.S.
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Making Informed Green Choices with ‘Planet Home’ Author Jeffrey Hollender
Jeffrey Hollender returns to “Green is Good” to discuss his latest book, Planet Home, and explain the challenges the earth will face ahead. He feels that now is the time that everyone must ramp up efforts to conserve and reuse — from teachers and children, to politicians and business leaders. Though Hollender says that consumers,…
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Creating a Voice for Earth-Friendly Business with ASBC’s David Levine
David Levine, co-founder and Executive Director of the American Sustainable Business Council (ASBC), was a visionary from the council’s conceptualization in 2009 as a voice for earth-friendly businesses in the realms of public policy and media.The council started with six member organizations, and in less than two years has ballooned to 28 organizations representing 75,000…
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Creating Eco-Friendly Charcoal with Green Hearts Briquettes’ Alexandre Soler-My
Green Hearts’ briquettes are 100% natural and carbon neutral — each is made with certified planted eucalyptus trees in an eco-friendly factory using minimal energy and resources, producing very little pollution.
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Uncovering Past Civilizations with Ancient Tomorrow’s JJ Yosh
Yosh is the host of the upcoming TV adventure series ‘Ancient Tomorrow.’ During an expedition to Bolivia, Yosh got into the history of ancient sites and exploration of natural habitats.
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Greening Nonprofits with Connect the Dots’ Maikhanh Nguyen
Connect the Dots’ efforts focus on reducing the amount of energy, water and waste that these organizations create.
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Eating Raw and Healthy with Eco-Chef Bryan Au
Au coined the term “Eco Green Cuisine” because all of his recipes are raw and organic — there is no heating, no pollution and no chemicals. It is simply tasty, healthy food.
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