In the search for greater efficiency, green builders are looking to nature for answers.
By bringing biologists to the design table, biomimicry offers solutions for increasing sustainability of products, processes, and systems. A new UC Berkeley course, "How Would Nature Do That?" brings together students from architecture, engineering, business, science, and design disciplines to find solutions to sustainable design challenges.
A new generation of eco-centric builders and designers are embarking on a $250 million project to raise, retrofit and re-power buildings across the 8,000-acre campus, in the hopes of slashing Stanford’s greenhouse gas emissions to 20 percent below 1990 levels in just 10 years.
I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, "you are so aware of what you eat, why aren't you just as curious about what you drink?"
On Thursday night, the Society of Agriculture and Food Ecology and Meatpaper Magazine co-hosted a panel discussion at UC Berkeley titled, "The Art of the Butcher". Using whole animals from local ranches was the topic of the night, and judging from the standing room only crowd, it's an area that the sustainable agriculture community is gravitating towards.
Modeled after the Monterey Bay Aquarium’s popular Seafood Watch Pocket Guide, the new sustainable sushi guide helps consumers make informed choices by categorizing seafood into three areas: Green (or best choice), Yellow (or good alternative) and Red (what to avoid). Just what kind of sushi you should avoid may surprise you.
Each big storm with a high tide and an onshore wind takes a big bite out of Sarichef.Photo By Shishmaref Erosion and Relocation Coalition In an email this week from John Woodward, an Alaska builder and Home Energy author, he wrote, "I put together a working/management group to manage the relocation of the community of […]