The Arab oil embargo of 1973-’74 changed the way Americans thought about driving, at least for a little while. Now 40 years later, it’s changing again.
America may finally be learning the lessons of the 1970s oil shock
Keeping our growing number of selves fed (sustainably, equitably, healthily) is way more than just a technical challenge. But the technical stuff does matter, too.
Aquaponic lunch: Pushing super-efficient fish & veggie farming in Uganda
It’s an almost climate-proof method of raising fish and vegetables cheaply using very little space, water and chemical inputs. Now one man is determined to make it work in Africa.
Desert lunch: Coaxing climate-friendly food from the world’s driest places
In Qatar, a team of visionaries has set out to prove that even in the world’s most inhospitable places, sunlight, salt water and CO2 can be transformed into energy, fresh water and food.
Cafeteria lunch: Industrial kitchens dish out climate-friendly cuisine
Food service companies serve millions of meals a day in the US in a process that’s extremely wasteful and carbon-intensive. Now one company has set its sights on revolutionizing the industry.
The vital staple cassava is one of the most climate-resilient crops around, but it’s also highly susceptible to diseases. Scientists in Uganda hope to distribute a free, virus-resistant GMO variety, but it’s run into a buzzsaw of hostility.
