[Corporations] FW: News from the Worldwatch Institute

[Mike Spears]

1. State of the World in 2004

Our State of the World activities don't stop in January! Join us online at
www.worldwatch.org/topics/consumption/
<http://www.worldwatch.org/topics/consumption/> from February to September
for our monthly series of State of the World 2004 features.

Each month, read highlights from a different featured chapter, watch video
interviews with chapter authors, and join our authors live for an engaging
end-of-month discussion.

2004 Feature Schedule:

February: The State of Consumption Today

March: Boosting Water Productivity

April: Purchasing for People and Planet

May: Moving Toward a Less Consumptive Economy

June: Watching What We Eat

July: Making Better Energy Choices

August: Linking Globalization, Consumption, and Governance

September: Rethinking the Good Life







2. Other Worldwatch Releases to Look Out for in 2004

March 2004: Good Stuff? A Behind-the-Scenes Guide to the Things We Buy
Worldwatch researchers and partners offer an inside look into consumer
products we use everyday‹from cell phones to chicken‹and show you how each
of these products affects our environment, and our lives.

May 2004: Renewable Energy‹Worldwatch Paper 169
Worldwatch energy specialist Janet Sawin reports on the promising future of
renewable energy in the lead-up to the International Conference for
Renewable Energies in Bonn, Germany, in early June.

July 2004: Signposts 2004
Review the past. Mind the present. Preview the future. This fully searchable
Worldwatch CD-ROM features updated datasets on more than150 key
environmental and social trends as well as the full texts of State of the
World and Vital Signs from 2001 on.

November 2004: Eat Here‹The Pleasures of Local Food in a Global Market
The world¹s long-distance food habit is beginning to weaken under the
influence of a young, but surging, local foods movement. Worldwatch
researcher Brian Halweil explores the case for local food and shows how it
can easily become a regular feature of everyone¹s diet.





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