At the wind- and methane-powered Belgium Brewery in Colorado, the water used to process beer is run through ponds where bacteria eat the organic waste, reducing strain on the city’s water treatment plant. Continue reading
From outside, the Biodiversity Conservation India Limited (BCIL) office in the plush Sadashiva Nagar in Bangalore looks like any other building. But once you step inside, you realise that it is pleasantly different. A part of the premises is lit up and powered by wind energy, while a large number of flowerpots and a staircase, work as makeshift air-conditioners. And a machine that resembles a water dispenser converts moisture in the air into clean drinking water…
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It takes one million grapes to make just about 1,600 bottles of wine. Grapes are sensitive little temperature gauges. They grow within a narrow band of temperatures and have very specific tastes in soil, sunlight and water. Rising temperatures are already changing wines, pushing harvest seasons earlier, raising alcohol levels, and fueling a decade of world-class vintages. By 2100, nearly all of California’s wine regions will become unusable.
It’s a strange world that still seems to require scientific evidence to show that synthetic fertilizers slowly poison the soil’s health though they may increase farm productivity in the short term.
One large study done by the Indore Agriculture College in 504 villages found 70 per cent soil samples deficient in sulphur and 50 per cent deficient in zinc after use of synthetic fertilizers. Continue reading