Seven million. That’s roughly how many people are added to our planet's population each month. Such a staggering growth rate shines a bright light on resources like food, water, and energy. Will there be enough to go around? Our weekly series The Sustainables profiles the folks doing their part to ensure that there is.

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Why the heck is brominated vegetable oil in your soda pop?
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Reality check: Our advice columnist cuts through the sensationalism surrounding ammonia-treated beef.
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There is a dizzying array of milks on the market, from cow to coconut. Which one is right for you?
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Why has coconut oil gone from villain to hero in the culinary world? Our advice columnist investigates.
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With these tips and tricks, you can make the most of your next trip.
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Genetically modified foods are seeping into our food system. Here's how to keep them off your plate.
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Our advice columnist tells you how to cut out BPA, from the supermarket to the plate.
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Our food advice columnist tells you how the health benefits of soy stack up against the risks.
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When it comes to buying sustainably raised meat, it pays to ask questions.
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Our food advice columnist tells you what trans-fat-filled foods to avoid—and busts a prevalent myth!
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Food advice columnist Jane Lear gives you the lowdown on vegetable vs. olive oil.
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You don't have to hurt the oceans to eat well. Our food columnist tells you how.
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Our food advice columnist has great tips for planting a bountiful backyard plot.
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Our food advice columnist has easy ways to make this dark green taste amazing.
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Our new food advice columnist explains why cast iron trumps nonstick every time.