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The 44th President spoke about sustainability at the Greenbuild Expo in Atlanta on Wednesday morning.
A lemon slice here, a twist of orange there, and a gazillion plastic straws: Bars create a lot of waste. But by phasing out those straws and using the whole fruit, Atlanta bartenders are joining the growing low-waste cocktail movement.
Fast fashion is notoriously wasteful. But for Sara Irvani, the 29-year-old CEO of Third Oak, a new brand from local footwear company Okabashi Brands, sustainability is key.
Can a growing urban center of Atlanta’s size really part ways with fossil fuels in the next 17 years? Yes, experts say. But it won’t be easy. It'll take a combined effort with local businesses and energy providers such as Georgia Power, the state’s largest utility and the sole electricity provider for metro Atlanta.
How an aerotropolis, the "Ray" sustainable road, the Gulch redevelopment, and the "Stitch" park over the Connector could change Atlanta.
Eighty percent of the world’s countries already consume insects. They have nutritional benefit—toasted grasshoppers are rich in protein, fatty acids, and iron—and environmental benefits—it takes 2,000 times the amount of water to produce a pound of beef than it does for a pound of crickets.
Georgia Tech’s Living Building will take its name literally, generating more energy (via photovoltaic panels) and capturing more water (with a large, underground cistern that stores rainwater) than it uses. Its 43,500 square feet of programmable space will include a 170-seat auditorium, two 75-seat classrooms, seminar rooms, labs, a maker’s space, cafe, and student commons, all topped by a rooftop garden and apiary. Its composting toilets will use tiny amounts of water, and its heating-and-air system will modulate itself.
Steven Satterfield, Anne Quatrano, Kevin Gillespie, and more will promote sustainability at the Chefs Collaborative Summit
Chefs, farmers, and purveyors from around the country are teaming up to promote food sustainability at the Chefs Collaborative 8th Annual Summit this weekend in Atlanta. Miller Union owner and chef Steven Satterfield is this year’s host committee leader, working with notable ATL chefs like Anne Quatrano, Hugh Acheson, and Kevin Gillespie.
Michael Rigolizzo, who may or may not be the best thing that’s happened to Sparta, Georgia, in generations, drove into town for the first time four years ago and found himself charmed. To be charmed by downtown Sparta requires a generous spirit and a vivid imagination.
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