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  • How Vancouver is protecting itself from future flooding — with plants

    Large cities like Vacounver and Seattle are increasingly leaning towards "green infrastracture," a method of managing stormwater through natural systems like green roofs and rain gardens that absorb rainwater. Cities have traditionally relied on traditional sewage systems, but in the face of climate change, and more intense storms, its proving to be inadequate. Green infrascture lowers flood levels, filters out pollutants in the water, and regulates city temperature. In Seattle, an early adopter of green infrastructure, rain gardens absorbed 1.5 trillion liters of rainwate.

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  • Food waste is heating up the planet. Is dumpster-diving by app a solution?

    The app Too Good to Go helps restaurants and other shops prevent food waste by selling their extra food to people for a cheaper price. So far, more than 700,000 people in the United States have downloaded the app and the company estimates that, on average, each meal sold halts 2.2 pounds of food from ending up in the garbage, which ends up reducing carbon emissions. There are challenges to widespread implementation, but the app has launched in New York City, Boston, San Francisco, and Seattle.

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  • This South L.A. startup will turn your front lawn into a farm

    A startup in California called Crop Swap LA is converting unused front yards into community gardens that can grow crops like kale, rainbow chard, and tomatoes as a way to feed neighbors. Community members can pay for subscriptions for up to $43 a month to receive a bundle of greens and vegetables from the microfarms and homeowners get a share of the profits. Each garden needs to have the proper maintenance, which can make it difficult to scale, but these gardens can help provide access to food to those who don’t have a grocery store in their area.

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  • To feed community members, Crossroads partners with churches, public housing facilities and neighborhood centers

    Lack of transportation can make centralized food pantries inaccessible to those who need the help. So Crossroads Community Services in North Texas partners with more than 100 community groups, including churches, public housing developments, and community centers, to make monthly deliveries to local sites. Those local partners are trusted points of contact to enroll people in the program and get them their food packages. Though it's not as effective as access to quality, affordable grocery stores, this community distribution partner model has decreased food insecurity and improved health in the community.

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  • How to Start (and Run) a Bank That Puts People and Planet Over Profits

    San Francisco-based New Resource Bank was launched with environmental sustainability lending as its niche. But it pursued easier profits for a time, risking its survival and mission until a new CEO turned its fortunes around with a laser focus on the original mission, bolstered by learning its borrowers' businesses intimately. The bank doubled in size and merged with a larger bank, making itself a model for mission-driven lending in such businesses as solar, wind energy, and organic foods – and by attracting institutional depositors and investors as interested in social change as they are in profits.

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  • The Gila River Indian Community innovates for a drought-ridden future

    Through settlements, the Gila River Indian community was able to regain rights to its river and tributaries. Aside, from that the community created partnerships with other water projects. The community also decided to keep a network of managed aquifer sites and to rehabilitate existing wells. One other effect of the settlement was the revival of a small segment of the Gila river. The strategic moves the community made could provide a model for other indigenous communities who lack access to their own water supply.

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  • The world's first 'infinite' plastic

    There are several chemical recycling methods being tested throughout the world, including one of the latest ones in the United Kingdom. Mura Technology is building the world’s first commercial-scale plant that can recycle all kinds of plastic and turn them into oil. Their method aims to process 80,000 tonnes of plastic waste every year once the plant opens in 2022. While some criticize that the chemical recycling process is very energy intensive and is not always profitable, the new Mura plant already has partnerships lined up with some plastic manufacturers.

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  • What to Do With Piles of Plastic Waste?

    From collecting plastic to transforming it into infrastructure, communities all over the world are implementing solutions to tackle the growing amount of plastic waste. In Malawi, women are separating garbage from plastic and creating new products like fire briquettes, doormats, and organic compost that they can sell to others. A town in Tasmania turned their plastic waste into a road made of recycled asphalt that is expected to last 15 percent longer than regular asphalt. And Zimbabwe is employing youth to recycle plastic into eco-friendly construction materials.

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  • Bridges to understanding: Linkaut is an Italian dad's project to help his son with Autism

    An organization in Italy, spearheaded by a father who has a child with autism, is working to train local businesses how to recognize, react, and serve families who may have a member in their party with autism. Although not all companies have expressed interest in the program, 120 businesses and services across Italy have signed up to participate in the training so far. The Covid-19 pandemic has halted some of the training aspects, but the organization has found additional opportunities to educate partner businesses in the meantime.

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  • In a first for the region, Hannaford says its grocery stores have achieved zero food waste

    The Hannaford supermarket chain has achieved their goal of creating zero food waste. Over the past year, they diverted 65 million pounds of unsellable products to food banks, de-packing facilities, and anaerobic digestion facilities where it’s converted to energy. The grocery store is also making adjustments to how it purchases and sources food and how it’s displayed with the hopes of extending the food’s shelf life.

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