Read the full story in the Alton Telegraph.
James Rogalsky and Lauren Pattan had an Alton homecoming nearly four years ago, and in that relatively short period of time they have helped to substantially improve the community’s image and offerings.
The husband-and-wife team are the owners of the Old Bakery Beer Company in downtown Alton, a microbrewery, restaurant, bar and community event space housed in a completely rehabilitated historic building along Landmarks Boulevard. The business has become a lucrative endeavor for the early thirty-something couple, and they have capitalized on that success to help the Riverbend area…
That community-minded outlook extends beyond special events and tourism. Pattan went to school for environmental management and she and Rogalsky feel strongly about sustainability as a way to improve the Riverbend area.
The Old Bakery Beer Company is one of only two Certified Organic breweries in Illinois, and its brewing process uses environmentally-conscious, North American products. They send all of their food waste to be composted, recycle as much solid waste as possible, and all of the spent grain produced during their brewing process is sent to a Fosterburg farm to be used for cattle feed.
Read the full story from the Grand Island Independent.
Last Wednesday, Grand Island’s weather was cold with a low of minus 6 degrees. But inside the FFA greenhouse at Northwest High School, a thriving vertical garden with a fresh crop of lettuce and other vegetables is nearly ready to harvest.
It is all part of a new program implemented by Jessica Brondel, who teaches agriculture and is the school’s FFA adviser. She uses the garden to help her students learn about sustainable agricultural production.
Read the full story from Northern Arizona University.
As data centers expand to handle the exponential growth of global data traffic, the amount of energy they consume is increasing at an alarming rate. Currently, data centers use approximately 10 percent of the world’s electricity—predicted to grow to 20 percent by 2025—and in the process are also becoming one of the world’s biggest sources of pollution.
A major new $3.75 million study funded by the U.S. Department of Energy’s Advanced Research Projects Agency-Energy (ARPA-E) is designed to develop a solution to this problem. The three-year project, “FRESCO: FREquency Stabilized Coherent Optical Low-Energy WDM DC Interconnects,” is led by Daniel J. Blumenthal of the University of California, Santa Barbara (UCSB).
Read the full story in Environmental Factor.
Kathleen Gray discussed how to make fish advisories that sport, subsistence, and recreational fishermen can understand.
Read the full story at Stateline.
California’s first-in-the-nation requirement that all new homes have solar panels is a giant leap toward its goal of a fossil-free future, but the challenge of managing a surge of electricity to the grid could keep other states — even sun-soaked ones — from following suit.
Opposition from utilities and homebuilders, and a slower return on investment, also could stall similar efforts in other states.
Read the full story in the Winona Daily News.
Can you make money off moldy apple cores and rotten tomatoes? The Winona County Board wants to find out.
After a spirited discussion Tuesday, the board voted 3-2 to accept a grant from Minnesota Pollution Control Agency to study organic waste composting.
Read the full story in Vox.
Leaky homes are energy hogs. Home energy audits can reveal how much.
Read the full story from Iowa Public Radio.
A few years ago, Chris Moriarty woke up in the middle of the night with an idea. Two weeks later, A Million Waves was born. The company, founded by two Iowans and based in Seattle, 3D prints prosthetic limbs made from repurposed ocean plastic. A entirely volunteer run operation, they have a network of more than 2,000 people who can print limbs around the world to distribute to those in need.
Read the full story at Science Daily.
Carbon capture and storage is a reliable way to store carbon dioxide emissions underground, with minimal chance of gas escaping through geological fault lines.
Read the full story from Yale University.
Every day, across 14 residential college dining halls, six cafés, five restaurants, one convenience store, and a $7 million catering operation, Yale Hospitality serves more than 14,000 meals — infusing the principles of wellness and sustainability into every bite. Year after year, student satisfaction surveys show that these healthy, sustainable meals are also considered downright delicious. Next week, a delegation of top chefs and food industry experts are coming from China to find out just how Yale Hospitality does it.
YaleNews met with Rafi Taherian, associate vice president of Yale Hospitality, and Adam Millman, senior director of Yale Auxiliary, Catering, and Culinary Support Center, to discuss both the operation’s on-campus practices and its place on the international stage as a leader-educator in the movement for healthy and sustainable dining. The following is an edited transcript of that conversation.