Today we’re over the moon excited to announce that with the help of a NASA STTR grant, we’re partnering with Clemson University to explore a new way of growing food in extreme climates...and maybe even space.
Temperature, carbon output, water usage—that's all data that a farmer could use to get better crops. And it's also available, via satellite, to the average smart phone. In this World Economic Forum discussion, Wim Bastiaanssen, a water resource engineer at Delft University, argues that this tech could someday feed the world.
RegenVillages, which is a spin-off company of Stanford University, is working on a pilot development of 25 homes in Almere, Netherlands, beginning this summer, with the aim of integrating local energy production (using biogas, solar, geothermal, and other modalities), along with intensive food production methods (vertical farming, aquaponics and aeroponics, permaculture, and others) and 'closed-loop' waste-to-resource systems, along with intelligent water and energy management systems.
A band of celebrity chefs has untied their aprons, left their kitchens and made a pilgrimage to Capitol Hill to proselytize about food waste. Tom Colicchio, Mourad Lahlou and Steven Satterfield are just three of a handful of award-winning chefs making the rounds in Washington DC this week, to impress upon lawmakers the need to take action to plug the 133 billion pound
An estimated one-third of all food is lost or wasted from farm to fork every year globally; This amounts to about $940 billion per year in economic losses; Lost and wasted food consumes one-quarter of all the water used by agriculture; It requires land area the size of China to grow; and It contributes 8 percent of global greenhouse gas emissions. If food loss and waste were a country, it would be the third-largest emitter, behind China and the United States.
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