Democratizing Environmentalism: How people empowered with small technologies are solving the planet’s biggest environmental problems
From climate change to ocean plastic, small technologies like smartphones and AI-enabled thermostats are solving problems that have resisted political solutions. From Fiji to Ghana and the United States, environmental innovators are tackling the planet’s biggest problems, removing millions of pounds of plastic from the ocean and rewarding people from reducing CO2 emissions. Todd will talk about this emerging movement and how you can be part of it.
With more than two decades in environmental policy, Todd Myers’s experience includes work on a range of environmental issues, including climate policy, forest health, old-growth forests, and salmon recovery. A former member of the executive team at the Washington State Department of Natural Resources, he is a member of the Puget Sound Salmon Recovery Council and is the environmental director at the Washington Policy Center, a public policy think tank in Seattle.
His writing has appeared in the Wall Street Journal, National Review, Seattle Times, and USA Today, and he has appeared on numerous news networks including CNBC, Fox News, the BBC, and CNN. He served as vice president of the Northwest Association of Biomedical Research and received their Distinguished Service Award in 2018 for his support of bioscience. He has also served as president of the Prescription Drug Assistance Foundation, a nonprofit providing medicines to low-income patients.
In 2021, Myers served as president of his local beekeeping club in his quest to build an army of stinging insects at his command. He has a bachelor’s degree in politics from Whitman College and a master’s degree in Russian/International Studies from the Jackson School of International Studies at the University of Washington. He and his wife Maria live in the Cascade Mountains in Washington state with 200,000 honeybees, and he claims to make an amazing pasta carbonara and an incredible dirty vodka martini with blue-cheese-stuffed olives.