Artwork stating 'Education Destroys Barriers', 'We Demand Treatment', and 'I Need A Chance'

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  • Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine

    Mexican-American chefs throughout working-class communities are increasingly embracing a plant-based menu as investment in health and environmental concerns continues to gain traction.

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  • A 4-Day Workweek? A Test Run Shows a Surprising Result

    A firm based in Wellington, A New Zealand piloted a four-day work week to test the productivity of their employees - and they saw surprising success. Workers accomplished the same amount of work within 32 hours as they previously had in 40 hours, in part because they reported to be better rested and wasted less time in the office. The office itself also saw a reduction in energy and resource usage.

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  • ‘We will not serve or pay for meat:' WeWork takes the green workplace to a new level

    The co-working space WeWork is taking a stance in the commitment to the health of the environment by implementing a meat-free organization policy, eliminating all allowable company expenses towards meat purchases. Although not without its limitations, this step will significantly impact the company's energy and water consumption and environmental impact.

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  • Fanned with love

    What started as a form of therapy turned into a business venture for this group of moms. The aim was to “empower mothers through art” and now they are selling their pieces for a profit.

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  • Global Investors Find Value in a Small Bank in the Deep South

    Southern Bancorp is a regional bank based in Little Rock, Arkansas and is a member of the Global Alliance for Banking on Values. Founded after the financial crisis in 2009, the Alliance shows that values-based banks, especially those that are putting a higher proportion of funds toward loans in their own communities, outperformed more traditional large banks. Southern Bancorp is doing just that by investing in loans for local business owners and municipal bonds to benefit the cities in which they operate.

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  • A Restaurant Takes On the Opioid Crisis, One Worker at a Time

    DV8 Kitchen is a restaurant in Lexington, Kentucky that employs people recovering from opioid addiction with the hopes that providing jobs and connecting them to treatment centers will combat their addiction. The owners, a couple that owns several other restaurants in the city, maintain high standards for employees, and this is reflected in the impeccable service and the high quality of the food. So far DV8 Kitchen has hired 25 individuals recovering from addiction, helping them lead better lives.

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  • Native Bees And Alfalfa Farmers — A Seedy Love Story

    Approximately twenty-five percent of the United State's alfalfa seed is produced in Walla Walla County, Washington, thanks in part to farmers successfully cultivating a unique working relationship with the region's native alkali bees. Through trial and error, the farmers have learned how to create a safe habitat for the bees to thrive, which in turn benefits their crucial crop.

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  • For refugees in Kenya, an education in hope

    Far from its location in Boston, Southern New Hampshire University is offering refugees at the Kakuma Refugee Camp in Kenya a shot at getting an education. SNHU offers associate's and bachelor’s online degree programs in Kenya, Malawi, South Africa, and Lebanon. A degree could be life changing, given that only 1 percent of refugees have access to higher education. The online program is “self-paced, offered in English, and costs less.” So far, 84 have enrolled and 24 have graduated.

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  • Can a Web App Help Reduce Nigerian Food Waste?

    In Nigeria, a new app is helping to notify shop-owners when their food approaches its expiration date. Shop-owners can then enact heavy discounts on the item, which are sold to participating non-governmental organizations that distribute the food to those in need. The app, Chowberry, has helped "20,000 households across Nigeria... and receives 6,000 daily visits."

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  • Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry

    Cows will produce the same amount of milk no matter the demand for the product, and with supply staying steady and demand decreasing, a surplus of milk is thrown out routinely. Through a collaborative effort by farmers and a local non-profit in Pennsylvania, however, a solution has emerged that not only turns the extra milk into cheese and yogurt, but supplies the products to those in need.

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