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The Supreme Court restricts the EPA’s power to curb climate change
Smoke from a power plant clouds out the sun's light

With the decision in West Virginia v. the U.S. Environmental Protection Agency, the Supreme Court ruled to limit the EPA’s capacity to regulate power plant emissions under the Clean Air Act. The move hamstrings efforts by the federal government to regulate a major contributor to climate change.

  • Q&A

    • The Supreme Court restricts the EPA’s power to curb climate change

    Shelley Welton, a new faculty member with Penn Carey Law and the Kleinman Center for Energy Policy, calls the decision “devastating,” even if expected. She explains the ruling and its implications for action on climate change.

    Katherine Unger Baillie

    Islands on the climate front line
    Four people sit on a stage at Perry World House.

    Island ambassadors to the United Nations speak at the Perry World House Global Shifts Colloquium event moderated by Michael Weisberg (fourth from left).

    Islands on the climate front line

    Perry World House’s Global Shifts Colloquium looked at how islands can protect their people, build resilient communities, and safeguard their environment in the climate crisis.

    Kristen de Groot

    A farm-to-table meal at Penn, in photos
    The arms of two people over an industrial-sized kitchen warmer, which holds a pot of green puree, two pans of pasta, a cast iron skillet of mushrooms, another cast iron skillet of fish with a spatula on top, and a bowl of multi-colored carrots. A stack of bowls sits off to the left of the image.

    On a given night Quaker Kitchen serves as many as 200 meals like the Earth Week meal, which included pea puree, pasta carbonara, mushrooms, carrots, and sustainably sourced salmon. “The big message is, if you’re interested in climate change, the choice you make at your dinner table has a big impact,” says Barbara Lea-Kruger, director of communications and external relations for Penn’s Division of Business Services.

    A farm-to-table meal at Penn, in photos

    Honoring Earth Week, Penn Dining and the Penn Food and Wellness Collaborative teamed up to create a vegetable-forward menu for Quaker Kitchen, sourcing produce from local purveyors to highlight what’s currently growing on the quarter-acre Penn Park Farm.

    Michele W. Berger

    Turning Latin America green
    Windmills on the coast of Chile.

    Turning Latin America green

    Santiago Cunial, a doctoral candidate in political science, investigates issues surrounding green energy in Chile and Argentina.