n.|wāv|: a disturbance that transfers energy from one place to another
Humans have produced 8.3 billion metric tons of plastic since the 1950s. Most of it (79% or so) has accumulated in landfills or the natural environment. For every person on this planet, there is now 1 ton of plastic waste. Nobody wakes up in the morning and decides to destroy the oceans. Yet somehow, in some way, we all contribute to the destruction. It's not too late to shift the narrative.
Creativity, collaboration, imagination… We already have the tools. This movement is about choosing to use them.
We’ll try to keep things simple. Join the first wave:
Parley Collaborator Emily Penn on her latest all-women eXXpedition researching microplastic pollution in UK waters
On Sunday, October 15th, a group of Parley collaborators came together to intercept thousands of pounds of debris from waters off Todos Santos, Mexico.
We're collaborating with adidas Originals to encourage and equip the generation of eco innovation. Meet the the EQT Support ADV sneaker made using Parley Ocean Plastic™
Surfers Against Sewage has issued a rally cry for 300 intrepid UK-based Beach Clean Leaders to volunteer for a massive Autumn Beach Clean. Answer the call.
Kahi Pacarro, Parley ambassador, surfer and executive director of Sustainable Coastlines Hawaii, on the power of cleaning up, stoking the fire and walking the talk.
It's best to avoid plastic in the first place, but that won't solve for what's already out there. The second pillar of Parley AIR is damage control for a throw-away society.
Even the tiniest sea creatures can have a huge impact on the heart. Justin Hofman shares the story behind his viral image.
Results of a global tap water survey highlight the scale of our plastic problems and the need for more scientific research to inform solutions.
Parley founder Cyrill Gutsch was honored in this year's Surf Industry Manufacturers Association (SIMA) Awards as 2017 Environmentalist of the Year.
For a barometer of ocean health, scientists look to marine mammals at the top of the food web — and sometimes, their 'snot.'