January 12th, 2020 | by Jacek Fior
I thought I would go back to the Zayed Sustainability Prize winners from last year to check what has changed and how the prize has impacted their operations
January 5th, 2020 | by Johnna Crider
Let's talk about lithium production. Lithium is the first member of the alkali metal family — elements that make up Group 1 (IA) of the periodic table. Lithium is also the least dense of all of the metals in its group, with a density of about half that of water. It has many uses, including in batteries
December 24th, 2019 | by Johnna Crider
Big Green is changing the world one seed at a time. The idea is a seed bank with a collection of thousands of seeds. This is an investment into our future and gives students access to hands-on food education — educating our children about food is truly important for coming next generations. Big Green is raising funds for the seed bank
September 28th, 2019 | by Carolyn Fortuna
Foodies and sustainability activists should read Food or War, which tells all about the state of agriculture and the planet
September 22nd, 2019 | by Jesper Berggreen
In a new report, based on the newest Danish statistics, Thea Gehrchen from GreenMatch.dk has summed up just how much energy the different industries in Denmark consume, which comes in quite handy while we wait for our new government to release a new proposal for a national climate law for the country, with binding targets no less
September 12th, 2019 | by Erika Clugston
After introducing the world’s first lab-grown burger, the company is scaling up
August 27th, 2019 | by Erika Clugston
The MakeGrowLab is in the process of patenting the SCOBY material
August 20th, 2019 | by Erika Clugston
To learn more about Planted’s plans to scale up and tackle meat consumption, we put our questions to co-founder Pascal Bieri
May 2nd, 2019 | by Kyle Field
Carl's Jr is beefing up its lineup of flame broiled sandwiches with a new patty that promises to take its sandwiches Beyond Beef. The fast food chain is adding the Beyond Beef burger to its menu by upgrading its flagship Famous Star burger to what they are calling the Beyond Famous Star
April 11th, 2019 | by The Beam
On the bright side, the European food system provides 4.2 million jobs in Europe, feeds more than 500 million Europeans, and its greenhouse gases emissions have decreased 20% since 1990. But the social and environmental impacts of the European food system is alarming. Diet-related diseases such as diabetes, obesity and cardiovascular disease are growing at an alarming rate
March 22nd, 2019 | by Erika Clugston
Motif plans to use biotechnology to manufacture new ingredients for the everyday food market
March 16th, 2019 | by The Beam
Ndoni Mcunu was born in KwaZulu-Natal, Durban, a south-east province of South Africa. “I have always been strongly supported by my family,” explains Ndoni, who is now pursuing a PhD in environmental science with a focus on agriculture, food security and climate change. We asked Ndoni about the challenges of feeding the growing earth population within the climate change context. We also talked about the importance of raising awareness and providing knowledge about science and research for university students as well as rural women all over the world
February 14th, 2019 | by Carolyn Fortuna
A Commission has issued a report that points to food systems as the primary target to meet the Paris Agreement goals
January 13th, 2019 | by Carolyn Fortuna
Our CleanTechnica interview with Dr. Marco Springmann examines the social responsibility we have to pay for the consequences of meat consumption
January 10th, 2019 | by Kyle Field
Impossible Foods came to CES in Las Vegas, Nevada this week to announce its new Impossible Burger
November 21st, 2018 | by The Beam
Combating food waste has taken center stage as the food sector works to build a sustainable future.
August 27th, 2018 | by Jake Richardson
The southern-California startup Apeel Sciences is using a plant-based material to prevent food waste. The company makes a protective powder that farmers can add water to in order to spray on produce. The mixture creates a layer of protection on top of the natural peel of a fruit or vegetable to reduce perishability
August 17th, 2018 | by The Beam
With world populations soaring, food production is set to see a bigger demand in our lifetime. But with land scarcity, overfishing, and threats from climate change, traditional animal farming is unsustainable, and organizations such as the United Nations believe it imperative to find new ways of sourcing food. Could the answer lie in insects
July 8th, 2018 | by Guest Contributor
Edible landscaping can go a long way toward conserving valuable resources while creating a powerful carbon sink, allowing you to take effective climate action right in your own backyard
June 30th, 2018 | by Andy Miles
ometimes, on CleanTechnica, I have seen articles extolling the virtues of futuristic designs for service stations for electric vehicle drivers that include full user facilities for their refreshment and entertainment. As Ringo Star said when asked about the new topless bathing costumes, “We’ve bin wearin’um for years.”
