Day: August 27, 2020

Researchers at Texas A&M University and the US Army Combat Capabilities Development Command Army Research Laboratory have developed a new family of synthetic…

HiBAR is true salon-quality hair care, developed by high-end hair-care professionals. Because saving the planet is important, but so is looking good. Volumize Shampoo Bar is… For thin, fine or lifeless hair. Brings body and fullness without adding weight. Controls frizz and flyaway. With African dates and Vitamin B5 for an added definition to curls and waves. 100% safe for colored or treated hair. No plastic. (Duh) No sulfates, parabens, silicone, phthalates, and no cruelty. Vegan

Despite a spate of changes of its management in recent times, Ibom Hotel & Golf Resort still stands out as a choice destination…

Thursday 27 August 2020 | 1pm – Join behaviour change experts to understand how COVID- 19 has impacted consumer demand for healthy and sustainable diets…

Beemster Cheese – Holland-based brand Beemster Cheese recently spoke to Deli Market News about its 360° approach to sustainability, aiming to fuel innovative intern…

Digital sales are helping farmers make up for business from shuttered restaurants, but not everyone can afford this fresh product and meat, raising questions about long-term sustainability.

For 17 days, we will be sharing a glimpse into how the fashion and space industries engage with each of the 17 2030 Sustainable Development Goals (SDGs) put forward by the United Nations.In this eleventh of the series, we examine goal number 11: Sustainable Cities and Communities…

We are raising funds to host an online multimodal, active transportation, and transit summit on November 23rd with in-person walk audits and bike rides.

How much does sustainability matter to the average diner? We all know that so-called ethical consumerism has had a major impact on retail, but less seems to be said about it in the hospitality trade.  However, a survey carried out a few years back found that nine out of 10 people said they would be more likely to go to a restaurant that publicised its environmental impact and the provenance of its food. Moreover, a huge 95% said they expected sustainability issues to exert even more of an influence on their decision-making in the future, while two-thirds even said they would be prepared to pay more for a meal if a restaurant could demonstrate its green credentials.