The Weekly Theme
Each week, we feature a new theme of solutions for those passionate about learning in-depth on how we are building a better world!
FUTURE OF FOOD: A life beyond meat is possible, and more likely than ever
Is it time to put the conventional meat industry to pasture? BY LAUREN GOODMAN When I was 10 years old, I made a bold decision, a decision that may have been before its time. I stopped eating meat and proudly labeled myself as Vegetarian. I was young, not even a teenager yet. My parents and Read More...
New refugee shelter design provides shelter and a catalyst for community growth
Refugee camps consist of poorly built temporary shelters, but often these camps end up existing a lot longer than what was originally intended. In fact, one refugee camp in Kenya has been in operation since 1992 and has more than 185,000 residents. This is why Cutwork, a Paris-based design Read More...
UK families to plant millions of wildflowers to help boost bee populations
Since bees pollinate almost a third of our world’s crops, the alarming trend of bee populations in decline over the past few decades indicates ecological disaster in the works. In order to prevent such a devastating scenario, campaigners in the UK came up with an ingenious idea of giving away Read More...
It’s a plant-based world after all: Disneyland introduces meat-free menu
Disneyland is now the happiest place on Earth if you are avoiding meat. The amusement park will now offer more than 400 vegetarian and vegan options across its locations. The new recipes, including steamed Asian dumplings, a chili tofu bowl, and cashew cheesecake, will be available at Disney World Read More...
Home cooks can now prepare the Impossible Burger in their own kitchens
After wooing customers in restaurants with its world-famous meatless burger, last Friday Impossible Foods has finally hit the shelves of grocery stores. Since the end of last week, home cooks have been able to buy the plant-based burger in 27 Gelson’s Markets stores in Southern California, Read More...
Regenerative agriculture restores farm and ecosystem health in South Africa
For farmers in South Africa, climate change is a primary concern, and regenerative agriculture may be the solution. Researchers have been studying South African farms to learn about how these sustainable practices could be applied to other areas of Africa and beyond. On these farms, crop and Read More...
From desert to oasis: how community-driven grocery stores can reduce food insecurity
Low incomes can make accessing healthy food a challenge. But what if the closest grocery store with nutritious options is more than a mile from your home? This is the daily reality for the 6.2% of Americans who live in food deserts: areas where residents do not have the purchasing power to support Read More...
All about spiders and their silk, one of the most versatile substances on earth
In the latest issue of National Geographic, environmental writer Jason Bittel spins a wonderful article exploring spiderwebs, spiders, and all things arachnid. The intricate webs they build are items of wonder and beauty, but by using this wonderful silky, sticky, sometimes stinky substance, Read More...
Amid the trend of plant-based fast food, Taco Bell embraces its vegetarian classics
As a new wave of plant-based meat hits the fast-food market, Taco Bell is proudly reminding its customers that its menu has carried vegetarian protein classics such as rice and beans for decades. Taco Bell’s bean burrito is their second best selling item, and the chain is celebrating its history Read More...
A new product is swimming into the world of plant based meat alternatives
Impossible Foods and Beyond Meat introduced the world to alt meat that tastes, feels, and even bleeds like the real deal. Now, a new product is swimming into the alternative meat market: plant-based shrimp. Created by the San Francisco based company, New Wave, the product mirrors the flavors and Read More...