sustainability

Environment

Keeping Contact With Nature Through Sustainability: Margie Imus

11:36am February 02, 2017

by Paul Howard

Radio Camper Paul Howard discusses the current state of sustainable food production in the Triad with Margie Imus, a local non-profit farm owner.

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Pacific white shrimp raised in Eco Shrimp Garden's indoor aqua farm in New York's Hudson Valley, which owner Jean Claude Frajmund describes as a spa for shrimp. They grow for six months before they're ready for harvest.

Shrimp Grown In Tanks Make A Splash, Coming To A Market Near You

5:08pm August 18, 2016

by Allison Aubrey

The U.S. appetite for shrimp is often fed in unsavory ways, with seafood produced unsustainably, sometimes with slave labor. In New York's Hudson Valley, an indoor aqua farm is raising an alternative.

New Wake Forest Grant Will Establish Research Center In Peru

11:17am April 29, 2016

by Bethany Chafin

Wake Forest University has received the largest grant in its history to fund an international center in Peru aimed at scientific research and environmental sustainability.

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Rock shrimp from Florida used to be considered too hard-shelled to be worthwhile as commercial seafood. A custom-made machine to crack and split them has made the sweet crustaceans a favorite for Orlando chef Jessica Tantalo, who prepared them as part of

Can 'Slow Fish' Help Save America's Small-Scale Fishermen?

8:31pm March 14, 2016

by Eve Troeh

An event in New Orleans this weekend highlighted the wealth of seafood the Americas have to offer — and the endangered state of the small fishers who catch it.

Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. Chefs and ocean advocates have been promoting the environmental and health benefits of eating small fish like this. But the case of the San Francisc

Herring Headache: The Big Obstacles To Eating Small Fish In California

7:00am February 29, 2016

by Alastair Bland

Chefs and environmentalists have been promoting the benefits of eating fish lower down the food chain. But San Francisco's herring fishery shows some of the challenges to spreading that message.

A fisherman shovels grey sole, a type of flounder, out of the hold of a ship at the Portland Fish Pier in Maine, September 2015. New research finds the ability of fish populations to reproduce and replenish themselves is declining across the globe. The wo

Fish Stocks Are Declining Worldwide, And Climate Change Is On The Hook

4:24pm December 14, 2015

by Clare Leschin-Hoar

Fish populations aren't replenishing themselves like they used to. Researchers say there's not enough food for young fish, and it's directly linked to changing temperatures.

Some bars are blending leftover wine with fruit to make sangria.

To Go Green, Bars Try To Reuse Their Booze

2:57pm December 11, 2015

by Alastair Bland

Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.

Chef Michael Cimarusti, of Los Angeles' Providence restaurant, is pioneering the West Coast incarnation of Dock to Dish, a program that hooks up local fishermen directly with chefs.

LA's Top Restaurant Charts New Waters In Sustainable Seafood

3:47pm December 01, 2015

Providence is widely considered the finest restaurant in Los Angeles. Its award-winning chef, Michael Cimarusti, is piloting Dock to Dish, a program that hooks chefs up directly with local fishermen.

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A building called Sustainability Base, at NASA's Ames Research Center in Mountain View, Calif., has an energy-efficient design that allows in sunlight. So for most of the year, the interior is illuminated by natural light.

NASA Uses Lessons From Space To Design An Efficient Building

7:24pm November 30, 2015

by Joe Palca

Named Sustainability Base, a NASA facility in California is a model for energy-efficient federal buildings. It's powered by a fuel cell like those used on spacecraft and recycles water for flushing.

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A traditional fisherman in La Paz, Mexico, who works with SmartFish brings sustainable seafood to market. SmartFish was one of the competitors in last week's Fish 2.0 competition.

Entrepreneurs Pitch Sustainable Seafood Ideas; Investors Take The Bait

5:42pm November 17, 2015

by Clare Leschin-Hoar

At Fish 2.0, entrepreneurs get the chance to sell their ideas for modernizing the industry to a roomful of investors and venture capitalists. It's kind of like TV's Shark Tank — for the fish world.