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Sustainable Food Tastes Better – How we got there
The year is 2050, and the world’s population is almost 10 billion. You’re sitting down to dinner with your family – well, your son’s avatar, because he’s away at college – and your partner brings you dinner. On your plate are the tomatoes and zucchini that you grew on your roof, a couple of organically farmed potatoes, and what looks and tastes exactly like an Atlantic salmon filet – only it’s a much more sustainable alternative, packed full of protein and totally delicious.
Temple announces updated sustainability plan –
The 2019 Climate Action Plan aligns with the city’s goal to reduce carbon emissions 80 percent by 2050.
Microorganisms for sustainable food: from Earth to Space
The announcement from SpaceX to launch a crewed flight to Mars in 2024 inspired us to ask the question, “how do we fulfill the nutritional needs of a crew of astronauts on an 80-million-mile, three-year mission to Mars, where there are no grocery stores, farms, or resupply vehicles?” We want pancakes, with maple syrup, on Mars. iGEM ULaval and iGEM Concordia are proud to have organized a panel discussion which asks, how can synthetic biology contribute to sustainable production of food in space?
Single-use cup consumption plummets in South Korea
Single-use cup consumption at Korean fast-food restaurants has plunged by 72 per cent, according to a Korea Times report.
Is revoking Uber’s London licence an environmentally sustainable choice?
Earlier today (25 November), Transport for London (TfL) confirmed that ride-hailing firm Uber will not be able to renew its licence in the capital. But will this move help or hinder the sustainable mobility transition?
How one Chilean startup is bringing an end to single-use plastics | Improving lives through business innovation
Algramo has created a refillable dispensing system that replaces plastic sachets clogging the developing world…