Thursday, June 18, 2015
When there's sunlight, and you don't want to run out to get charcoal and lighter fluid, you don't need anything extra to cook with one of these. The design of the fold out anodized aluminum envelope attracts the sun at any angle, honing its power and transferring it to the evacuated glass tube, where sunlight is absorbed and amplified. The interior of the GoSun can heat up to 550°F in mere minutes. MORE >>
Last year, 47 percent of all the new electricity-generating capacity installed in the United States was powered by the wind and sun.
Coal provided just 0.7 percent — seven tenths of 1 percent. Over the past three years — 2012, 2013, and 2014 — we’ve gotten 42 percent of all our new electricity-generating capacity from wind turbines and solar panels. MORE >>
We throw away 165 billion dollars worth of food every year! Most of it because of expiration dates, but still very good.
Doug Rauch, the former president of Trader Joe's, came up with this concept. He was frustrated by the amount of nutritious food that went into dumpsters, just because it was nearing its sell-by date. MORE >>
Stolen bikes are unfortunately a common occurence. As they say, It comes with the territory.
But when it happens to someone who relies on it as their only means of transportation, like Walter, who is 76 and on a fixed income, is also a Type II diabetic, and rides daily to keep his blood sugar in-check, then it becomes tragic.
This is why we're starting a gofundme campaign on behalf of Walter to replace his bike and the attached accessories (helmet, pump odometer etc) and get him back in the saddle. We hope you can help! Any amount is appreciated. CLICK HERE >>
By Donald H. Peterson
Although you may never have thought about it, living on Earth as it soars through empty space shares a very critical characteristic with an astronaut traveling through space on a spaceship. Namely, you are totally dependent on the life support resources that are already on theEarth, because with the exception of radiant energy from the sun, the surrounding space environment provides absolutely nothing to support life. MORE >>
Monday, June 08, 2015
By Madeleine Thomas
Last year the popular British grocery chain Tesco threw away more than 60,000 tons of food. Think about it: That’s just one chain in a sea of grocery stores discarding perfectly edible leftover ingredients.
Unsurprisingly, some enterprising food entrepreneurs see opportunity here. With increasing popularity, cafes are starting to pop up all over the U.K. that source tossed foodstuffs from various grocery stores, wholesalers, and restaurants before it all heads to a landfill. Think of it as highbrow dumpster diving. Leading the cause is Skipchen, a popular Bristol cafe that serves everything from dressed lobsters with red peppers to ratatouille, all entirely sourced from food waste.
Quartz has the story:
There are now 14 cafés with the same idea in cities like Leeds and London, and up to 80 at various stages of the development process. The umbrella that ties them together is The Real Junk Food Project, a grassroots organization that started in Leeds. The cafés are autonomous but share certain characteristics: they plan their meals based on what ingredients they find each day; and there are no fixed prices, allowing customers to pay what they feel a dish is worth.
The movement is about “addressing the culture of waste” that pervades modern society, says Sam Joseph, a 25-year-old Environmental Conservation graduate who with Katie Jarman and others set up Skipchen.
The issue of food waste has risen to prominence in recent weeks, since France imposed a ban on supermarkets throwing away food that’s still edible. Joseph welcomes the increased interest, but tells Quartz that targeting supermarkets and insisting on redistribution is only a “patch” on the problem of overproduction, and the demand that modern methods of farming and trade have fostered for near-infinite choice.
How long before similar cafes spring up in the U.S.? Actually, it seems like the trend is already on the rise here in the states. In March, celebrity chef Dan Barber opened “wastED,” a month-long pop-up restaurant that cooked exclusively with food waste. I, for one, am not above a good ol’ fashioned dumpster dive, especially when leftover bagels are involved. But to eat an entire gourmet meal made from food waste — with no risk of arrest, to boot — sounds even better.
Popular cafés across the UK are specializing in edible food sourced from supermarket waste, Quartz.
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