Survey seeks input on selling sustainable wine
New grant helps industry ask what wine drinkers want when it comes to green wine.
Source: www.goodfruit.com
New grant helps industry ask what wine drinkers want when it comes to green wine.
Source: www.goodfruit.com
The US Department of Energy’s (DOE’s) Office of Advanced Scientific Computing Research (ASCR) is tasked with supercomputing, high-end computational science, and advanced networking for science. One of its most important tools in advancing computational science is the annual ASCR Leadership Computing Challenge (ALCC). The competitive program grants 1-year allotments of high-performance computing (HPC) time to scientists from industry, academia, and national laboratories whose work advances scientific and technological research in DOE mission areas, such as fusion energy, geosciences, high energy physics, and materials sciences.
Donnie Yen and Miriam Yeung among celebrities roped in for ‘Enough Plastic’ education campaign.
We are GenuineSpain Turismo Sostenible, the only inbound sustainable tourism tour operator in Spain. We tailor-make your travel experience in our country to suit your needs….
Noida-based Attero Recycling has been tackling the problem of mounting electronic waste as consumers discard their electronic gadgets and electrical appliances once their lifespan is over. The startup extracts important elements and compounds from these discarded products that can be used in various industrial applications, using its proprietary technology while trying to minimise the negative impact on the health of the waste collectors in this largely unorganised sector.
Prosocial is inherently about equity and co-production starting at the scale of small groups and then applying the same principles at multiple levels.
With the climate and biodiversity COPs in progress, one part of the economy increasingly finds itself in the spotlight: food. Our current food system is the primary driver of biodiversity loss and accounts for a third of global greenhouse gas emissions, spurring businesses and policymakers alike to set targets and take action to make changes in the sector. But incremental improvements to the current system will not be enough to address these issues at scale and speed. A fundamental transformation of the food industry is needed; rather than bending nature to produce food, our food needs to be designed for nature to thrive. Like most of the things around us – our clothes, phones, buildings – much of the food we eat has been designed, from breakfast cereals to pasta. Food brands and supermarkets create these food offerings from a handful of ingredients, making decisions about how something tastes, how it looks, and how nutritious it is. These decisions not only affect customers, farmers and suppliers, but also the environment.