”Think about food design as a system. We are innovating at the product end, but we’re also trying to innovate ….to get food that would be otherwise be wasted back into the food supply chain…(including through) canned (and frozen) fruit and vegetables, which are really good accessible nutrition,” especially in the face of climate change.… Continue reading Food Design For Nutrition & Sustainability – Dr. Lara Ramdin, Dole Sunshine Foods
What a powerful discussion! You’ll definitely want to take notes on this one. Joan Michelson moderated a panel of veteran leaders in corporate sustainability at SXSW Eco (2016), unearthing great tips and insights that you can use right away. Panelists are: MGM Resorts SVP/Chief Sustainability Officer Cindy Ortega Advanced Micro Devices Sr. Director Tim Mohin… Continue reading SXSW Eco – Super Corp. Sustainability Tips from CSO’s
Do you know what’s really in your food? Do you know where it comes from (and I don’t mean the market)?
In this enlightening interview with Green Connections Radio host Joan Michelson, Gabrielle (Ellie) Rubenstein, entrepreneur and investor like her famous father and self-described “outdoorswoman” like her mother, enlightens us about how our food supply chain really works and how we can make it more transparent and healthier. She’s on a mission….
As record heats spread across the U.S. (and the globe), air conditioning systems and the power systems they depend upon are getting a workout. These HVAC systems – heating, cooling and ventilation – “account for approximately 50 percent of energy consumption in the average home” and about 39% of energy use in commercial buildings in the U.S., and they last for 10-15 years, By the time you read this, there’s another new technology, and there’s a pressing demand for more eco-conscious systems. So, how do you juggle these competing demands and keep your talented team engaged? Listen…