A Coastal Revolution in Hospital Food
How health-care visionaries are creating tasty, culturally friendly menus while cutting waste and carbon emissions.
From Alaska to California, people are creating successful enterprises that are low carbon, attuned to the ecology, locally rooted. They’re employing, training, producing, sustaining. Here you’ll find regular reports on what works for the economy we need.
How health-care visionaries are creating tasty, culturally friendly menus while cutting waste and carbon emissions.
How a seagoing mentorship program trains ‘greenhorns’ and changes lives.
How five First Nations on Vancouver Island are joining to redefine fishing industry success. A Tyee Q&A.
Tons of sheep clippings are dumped or burned. Meet folks reusing them instead to create jobs and a circular farming economy.
The cups and dishes you get at takeouts don’t have to end up in landfills. ShareWares invented a way to make them reusable.
Construction digs up vast amounts of contaminated soil. GRT Resource Regeneration found a low-carbon way to transform it for new uses.
Lux Bio invented a bioluminescent alternative to the toxic plastic wands that litter landfills and oceans.
Peko was launched by students to save groceries from the landfill. They’re helping to cut food bills and climate emissions.
This Kamloops non-profit is feeding the dreams of local chefs passionate about community food systems.
Timber Tiles on Vancouver Island offers a climate-friendly alternative to an ancient craft that today relies on fossil fuels.
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