In this installment of the People Places Planet Explained Series, host Dara Albrecht is joined by Robin Rotman, Assistant Professor at the University of Missouri, and Camille Pannu, Associate Professor at Columbia Law School and Director of the Environmental and Climate Justice Clinic, to break down the Safe Drinking Water Act (SDWA)—the cornerstone law protecting America's drinking water.

The conversation covers SDWA’s origins, its regulatory reach over public water systems, and the emerging challenges tied to small system compliance, contaminants like PFAS, and growing infrastructure needs. Rotman and Pannu explain key concepts such as maximum contaminant levels, variances, citizen suits, and the relationship between SDWA and the Clean Water Act. They also discuss notable cases like Des Moines Water Works and Flint, Michigan, and examine how funding limitations and legal battles shape drinking water protections today. Looking forward, they reflect on future developments in private well regulation, point-of-use treatment technologies, and technical assistance for vulnerable communities.

This episode offers an essential primer for anyone interested in how public health, environmental law, and infrastructure converge at the tap.

In this special episode of People Places Planet, host Dara Albrecht and ELI Senior Attorney Linda Breggin take us to Nashville for Food Waste Prevention Week, where local leaders across sectors are driving innovative efforts to reduce food waste. With nearly one-third of U.S. food going uneaten each year—impacting the environment, economy, and communities—this conversation showcases how one city is tackling the challenge head-on.

Linda speaks with four inspiring guests whose work spans K-12 education, higher ed, hospitality, and professional sports:

• Todd Lawrence (04:28), Executive Director of Urban Green Lab, explains how training teachers and conducting school cafeteria waste audits are empowering the next generation to take action.
• David ter Kuile (18:32), Associate Vice Chancellor at Vanderbilt University, walks us through how campus dining hit its zero waste goals through composting, waste tracking, and student engagement.
• Tyler Lee (34:44), Executive Chef at 1 Hotel Nashville, shares how local sourcing, zero-waste cocktails, and creative kitchen strategies are changing the hospitality landscape.
• Haley Davidson (49:48), Chief of Staff for the Tennessee Titans, describes how Nashville’s NFL team is designing a new LEED Gold stadium with food waste reduction in mind—and how it’s already making a difference at Nissan Stadium.

From teaching tools to technology to teamwork, this episode explores scalable strategies for reducing food waste and building more resilient communities. Whether you're in a school, university, restaurant, or stadium, there's something here for everyone.

Related Links:

• ELI's Center for State and Local Governance, Food Waste Initiative
• Urban Green Lab resources on food waste reduction
• Food Waste Warrior Audit
• James Beard Foundation and Nashville Food Waste Initiative Food Scrap Cooking Demonstration
• Waste Not Cooking Competition

Nutritious food in schools is essential for student health, academic success, and a more sustainable future. In this episode of People Places Planet, host Dara Albrecht is joined by Linda Breggin, Senior Attorney at the Environmental Law Institute, along with Nancy Weiss, a chef and former Director of Food Services at Santa Barbara Unified School District, and Audrey Sanchez, Executive Director of Balanced, a nonprofit working to improve public health through healthier food environments. Together, they explore how thoughtful school food policies and plant-based menu innovations can improve student wellness while supporting environmental goals. The episode highlights local success stories, including how Santa Barbara became a national leader in integrating plant-based proteins, and discusses practical strategies—from menu analysis to procurement planning and student engagement—that schools can use to create healthier, more inclusive food programs. The conversation also touches on the importance of leadership, community involvement, and systemic support in advancing nutrition equity and sustainability in public schools.