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(Rescuing Leftover Cuisine)
George Washington University
Rescuing Leftover Cuisine is a New York-based nonprofit founded by Robert Lee, who was selected for the 2016 Forbes 30 under 30 for social entrepreneurship.
(Pixabay)
Northwestern University
The University of Michigan is investing millions to create technologies that capture carbon dioxide and turn it into products, though experts say some may not help reduce greenhouse gas permanently. Roxanne Liu and Minghe Hu report.
Here, a citizen scientist does sampling in Rocky Mountain National Park. (National Park Service)
UC Berkeley
Two scientific storytellers explain the communication strategies they use and talk about what the consequences of ineffective communication are in the modern era.
An aerial view of Prime Hook National Wildlife Refuge in Milton, Delaware. Wetlands, like those shown here, has many benefits for a bay's ecosystem, including filtering runoff, mitigating floods, and as a home to baby fish and invertebrates. (Photo courtesy U.S. Fish and Wildlife Service)
University of Delaware
The health of the Delaware Bay is in question. Human activities, even those at the far reaches of a watershed, can deeply effect a bay's ecosystem. So how can we prevent more damage and work on restoration?
Columbia University
There's a lot to love about Trader Joe's, including their impressive food donation program, which benefits local communities of each and every store.
Tara McLaughlin, president of Kalu Yala Institute, speaks about her background doing volunteer work abroad and current efforts of Kalu Yala to increase integration with San Miguel. (Abigail Foerstner/Medill)
Northwestern University
Real estate entrepreneur Jimmy Stice hopes to build small, sustainable houses in Kalu Yala, the jungle retreat, eco-town, and host to an institute for college interns he founded in the Panamanian rainforest. Medill's Leah Dunlevy reports.
Biology student Selah Phillips collects algae at the Pacora River. She hopes the oil she has extracted from the algae can be processed into sustainable biodiesel. (Maddie Burakoff/Medill)
Northwestern University
Maddie Burakoff of Medill reports that at eco-institute Kalu Yala, researchers seek out environmental solutions in the midst of one of the most biodiverse regions in the world, but grapple with sustaining their own progress.
Northwestern University
Medill's Nefertari Bilal reports: The rise of tourism in Guna Yala promises profit, but locals face challenges posed by both globalization that tourism brings and the threat of the industry's collapse, posed by climate change.