Impact with John Shegerian produces new episodes every week. Visit regularly to explore our archive of past conversations below.
March 18, 2015
Global Green President and CEO Les McCabe talks about green urbanism, the new Chevy Volt and Global Green 2.0 at the organization's pre-Oscar party.
March 17, 2015
GM's Dave Barthmuss shows off the new Chevy Volt at the Global Green pre-Oscar party.
March 16, 2015
Green America works with consumers, businesses and investors to make their money greener and change the way they make purchases.
March 13, 2015
After years in the entertainment industry, Debbie Levin took charge of the EMA with a goal: Make it cool to live an environmental lifestyle.
March 11, 2015
After a near-fatal accident, Larsen Jay took stock of the difference flowers made to him in the hospital and sought to bring grins by way of repurposed flowers to other patients.
March 9, 2015
With ISRI's annual convention approaching, Chuck Carr discusses how the largest single meeting of recyclers worldwide has grown and adopted a more global outlook.
March 5, 2015
As climate hits a tipping point, Conscious Company Magazine co-founders, Meghan French Dunbar and Maren Keeley, see opportunity to create necessary change by partnering and engaging with the private sector.
March 4, 2015
In second grade, Rob Threlkeld knew what his future held: improving the environment and reducing fossil fuel emissions. Now, he's pioneering renewable energy use at GM and helping other businesses do the same.
March 2, 2015
Comerica's Scott Beckerman knows sustainability cannot be achieved with a two-step plan. Being green isn't simple or easy.
February 27, 2015
Phonebloks started as a simple idea: create a modular mobile phone and, in turn, reduce electronic waste.
February 25, 2015
Father-daughter duo Jeffrey and Meika Hollender introduce Sustain Condoms — a sustainable, nontoxic product, and the first "green" condom — to the marketplace on June 1, 2014.
February 23, 2015
Luke Saunders launched Farmer's Fridge in 2013 in Chicago based on the concept of taking restaurant-quality food and putting it in a vending machine.