Three Fab Sustainability Stories

 

1  |  Building an Eco-Friendly Space for the Community

We’ve talked about green building, and we’re already seeing sustainability stories design in action. Take the expansion of Montreal’s Dollard-des-Ormeaux Community Centre, for example.

Not only does this space use green materials and technologies like geothermal climate control to cut down on environmental waste, but it also allows the center to serve even more members of its community! Sustainable, community-driven spaces like this are great for both the planet and their nearby communities.

2. Reinventing Agriculture for the Future

Another sustainability story involves the world’s food supply. Agriculture is directly affected by climate change. Many of the most important crops in the world, including coffee and bananas, are under threat due to the changing environment. In Guadeloupe, farmers are trying to future-proof the banana harvest by switching to a new variety and cutting down on pesticides that can ruin crops.

Sustainability stories also include the coffee industry. Roasters like Counter Culture are building relationships with growers and finding ways to reduce their environmental impact. They’re also striving to improve bean quality and promote fair trade practices. Of course, this all may mean that the cup of coffee you’ll be drinking or the bananas you buy at the grocery store may be much different in the next twenty or thirty years.

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3  |  “Michelin-Starred Compost” Cuts Down on Restaurant Waste

Unfortunately, restaurants produce a lot of food waste on their way to the perfect plate. A lot of that waste ends up in landfills. In London, an entrepreneur has decided to do something about that food waste. He started Indie Ecology, which collects scraps and waste from restaurants (including several Michelin-starred kitchens) and composts them for use on his 10-acre farm.

Not only does he grow food from restaurant scraps, but he also provides vegetables to the same restaurants! This inspiring story shows how sustainable practices and food service can easily go hand in hand.