Dr. Raj Panjabi is a physician at Brigham and Women’s Hospital in Boston and the founder of Last Mile Health, which trains people from the community to provide health care in isolated parts of Liberia — a country where doctors are in short supply and some 1.2 million people live in rural areas far from any health clinic.
These minimalist kicks are from Veja, which sources its materials from organic cotton farms and wild rubber producers and production takes place in fair trade factories in Brazil.
What if instead of treating that depression, it could be prevented? That’s the hope born of research discussed by Rebecca Brachman at TEDxNewYork this past weekend at the SVA theater.
As electricity access is one of the most pressing problems for businesses in Africa, a solar energy company – backed by Elon Musk’s SolarCity – is expanding from providing solar kits for homes to offering clever solar power for small businesses.
On May 25, the national food policy organization Food Policy Action Education Fund (FPA-EF) and its co-founder, celebrity chef Tom Colicchio, walked the halls of Congress with our nation’s top chefs and food waste advocates for a day of action on Capitol Hill. Their goal? Educate lawmakers about food waste reduction in the American food system.
“Top Chef” Tom Colicchio and other chefs and food advocates met with lawmakers on the Hill to talk about the Food Recovery Act and leverage insights and findings from ReFED’s Roadmap.
Artist eL Seed’s intricate mural took shape over the past few weeks, little noticed at first, spreading across a harried quarter of Cairo where Egypt’s garbage collectors live, amid overflowing bundles of this overcrowded city’s trash.
Since the United States has now joined other nations in acknowledging that food waste is a big problem, one question has lingered: how do we tackle it? A new group just might have the answers.
For the first time ever, the U.S. government last year issued a food waste reduction goal, calling for a 50 percent cut by 2030. But how do we get there?
Businesses could save nearly $2bn a year by cutting the amount of half-eaten entrees, unsold milk and other foods that get tossed into trash bins across the US by 20% over the next decade, according to a new report.