
Kenneth Davis
4/17/2019 5:29 PM
the range in drawdown food approaches to reduce CO2 is tiny - 29, 30 and 31 percent. Why is this range so tight?
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Tom Richard 4/21/2019 6:39 PMGreat question Ken. Chad Frischmann will be on campus June 5-7 to help on-board the Drawdown Scholars and will be available to meet with small groups. This would be a good issue to ask him to explain.