Jim Giles is a food and carbon analyst at GreenBiz. He is responsible for developing VERGE Carbon, a conference dedicated to the business opportunities in the emerging carbon economy, and VERGE Food, focused on sustainable food systems.
Until recently, the concept of blue carbon attracted little attention outside academic and?think-tank circles. We may be at a turning point, thanks to the actions of some forward-thinking businesses.
Sustainability advocates celebrate zero-waste goals. But perhaps they have the unintended effect of labeling certain materials as needing to be eliminated.
The ideas proposed for a Rockefeller Foundation contest cover a dizzying array of locations and issues, but their commonalities are as prominent as their differences.
Collaborative processes involve countless meetings and technical reports and lobbying and conflict. But they can result in trusted systems that underpin structural change.
Black soldier flies are one new approach vying to solve aquaculture’s feed problem. Companies are also growing fishmeal from algae and using microbes to convert carbon dioxide into protein.
The challenge of reforming the way we manage the almost 1 billion acres of U.S. farmland can seem overwhelming, but we’re seeing the emergence of a suite of solutions that might be up to the job.
