Farmers have always had the challenge of variable weather patterns. A year that delivers rich yields can give way to a drought the next year. Now, farmers must also contend with climate change, which is in some parts of the world adding to the severity of short-term weather extremes while also facilitating a wholesale shift in climate patterns. Add to this a rapidly growing global population that requires access to a safe and nutritious diet and it is easy to understand why conservation agriculture and sustainability are vital to the success of modern farming.
In the second year of its global Climate Commitment, Ingersoll Rand (NYSE:IR), a world leader in creating comfortable, sustainable and efficient environments, continues to significantly reduce the greenhouse gas (GHG) emissions of its products and operations, while also convening industry leaders to develop long-term solutions aimed at solving global climate challenges.
Goodwill is partnering with leading retailers to make it easy for online shoppers to reuse, repurpose and recycle textiles and clothing this holiday season.
Today, American Express published its first comprehensive Corporate Social Responsibility Report since 2008. The report highlights the company’s efforts to create social, environmental and economic value for its stakeholders as well as operate ethically and responsibly.
EcoDistricts today announced the global launch of EcoDistrictsTM Certified, the world’s first standard designed to accelerate district-scale sustainable development projects worldwide.
A professional sand sculpture team called Team Sandtastic built an 80-ton “Wildlife & the Arts” exhibition sculpture at the Manatee Public Beach on Anna Maria Island in Manatee County, Florida, in celebration of Keep Manatee Beautiful’s SandBlast 2016.
At Atlas Copco, we continuously strive to reduce our environmental impact on nature and people. To achieve this, we include environmental criteria in our processes and improve energy efficiency in our production and products.
Imagine, for a moment, that you get your lunch from the same café every day. You get a turkey sandwich that’s a little too big for you to finish, but it’s a good value. Then one day, you come in and notice your turkey sandwich is a little bit smaller. Would you be annoyed? Or relieved that you weren’t wasting food?
As simple as it seems, issues like this one are the heart of the fight to end food waste. While we in the food service industry continue to make changes to reduce waste, many fear that those changes could disappoint customers.
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