With 1.3 billion tons of food trashed, dumped in landfills and otherwise wasted around the world every year, comes news of the development and successful laboratory testing of a new "biorefinery" intended to change food waste into a key ingredient for making plastics, laundry detergents and scores of other everyday products.
Sustainability and Disruption
Daiwa House, Japan's largest homebuilder, has introduced a line of prefabricated hydroponic vegetable factories, aimed at housing complexes, hotels, and top-end restaurants. Called the Agri-Cube, these units are touted by Daiwa as the first step in the industrialization of agriculture, to be located in and amongst the places where people live, work, and play.
Global warming, believed by many to be a religion rather than science, seems to have fallen off the public radar, perhaps eclipsed by the obesity pandemic. But the subject got some notable coverage this week at the annual in Lindau, Germany, (where young scientists from around the world are invited to mix, mingle and learn from Nobel laureates) in a presentation by Dr Ivar Giaever, Nobel prize winner for physics in 1973.
A vocal dissenter from the alleged "consensus" regarding man-made climate fears, his lecture is fascinating, enlightening and funny - and you can listen to it in its entirety here...
Paul Polman isn’t afraid to shake things up. Since taking over as CEO of Unilever, in 2009, he has transformed the Anglo-Dutch multinational into one of the world’s most innovative corporations. He did away with earnings guidance and quarterly reporting, and tells hedge funds they aren’t welcome as investors. And last year he launched an ambitious plan to double revenue by 2020 while halving the company’s environmental impact.
While South Africa pumps billions into coal and nuclear power, smaller entrepreneurs are helping communities deal with soaring electricity prices by offering affordable and novel ways to cook and boil water. SunFire, offering several clean cooking technologies, is one such initiative.
Fairview has recently been awarded as the title of "first carbon-neutral cheesery on the African continent" by the Carbon Protocol of South Africa. This quest by the high-profile speciality cheese producer started in September 2009.
There is a new water source that is pure and does not draw from the precious and ever-scarcer water resources of South Africa – enough water to ensure safe drinking water for each and every South African and it is all around us – the air. And it is being realised by innovative water dehumidifying technology developed by a Durban company.
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- Kraft Foods wages war on waste, one plant at a time
- Maggot protein is new fishmeal for livestock, says SA start-up
- Raising the dead: SA scientist honoured for drought-tolerant crop research
- Pick n Pay commits to transforming its seafood operations
- SA's fishing resources in precarious state
- The river runs through the good business
- Nestlé and Kraft get behind game-changing recycling technology
- Myth Busting 101: Organic versus conventional agriculture