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Climate Change: A Brief Introduction

Posted in Research by Kate Archdeacon on June 24th, 2010

Source: Food Climate Research Network

Rothamsted Research has put an really useful new document up on its website called: Climate Change- a brief introduction for scientists and engineers – or anyone else who has to do something about it.

The document has been written by David Jenkinson, a Rothamsted senior fellow. It provides a detailed but accessible walk-through of the hows and whats and whys and wheres of climate change. Its chapters cover the following:

  • Chapter 1 – the science of climate change (solar radiation, the greenhouse effect, radiative forcing etc, long term climate variations etc)
  • Chapter 2 – the greenhouse gases (water; sources and sinks of CO2 methane, nitrous oxide; halocarbons, ozone, aerosols)
  • Chapter 3 – how people use energy (fossil fuel combustion, reserves, per capita emissions)
  • Chapter 4 – using models to forecast future climate (models for temperature, precipitation, sea level, extreme weather etc)
  • Chapter 5 – reducing the release of greenhouse gases to the atmosphere (transport, buildings, industry, electricity generation, carbon capture, agriculture, deforestation)
  • Chapter 6 – geoengineering as a way of counteracting climate change (biological and chemical sequestration, solar iradiation measures)
  • Chapter 7 – energy from biomass (current
  • Chapter 8 – sources of energy that do not depend on carbon (nuclcear fusion and fission, hydroelectricity, wind, wave, solar, tidal, geogrhermal and others)
  • Chapter 9 – adapting to climate change (population growth, sea level rise, water, food security)
  • Chapter 10 – economic incentives to reduce emissions (economic tools, the Kaya Identity)

To download the document go to: http://www.rothamsted.bbsrc.ac.uk/aen/reviews/Climate_Change_Draft_B03.pdf

Source: Tara Garnett,  Food Climate Research Network


The Ideas Compass: On-Line Corporate Social Innovation

Posted in Models by Kate Archdeacon on June 18th, 2010

Source: Core 77

Doing good business and doing good for the world need not be mutually exclusive. In fact more and more companies are making the world’s problems their business.  This website aims to help companies realise their potential.

The Ideas Compass is the place where small and medium-sized companies can find inspiration to innovate and evolve. The focus of the website is on CSR-driven innovation – an innovation process focusing on current social and environmental needs which gives companies an opportunity to develop sustainable products or services.  Tools are provided to set company strategies or goals, while a wide range of business case studies can be searched for relevant guidance.

CSI (Corporate Social Innovation) is also called sustainable innovation. CSI is about creating a good business by having sustainability as a focal point when the corporation develops a new product or service. This entails developing products or services which may relieve some of the world’s problems, such as disease, contaminated water, CO2 emission, hunger or the lack of education. CSI is also referred to as CSR innovation. CSI is useful for businesses which work with innovation and/or CSR (Corporate Social Responsibility).

Visit the website for more information or to get involved.


Locally Grown Cultural Food: Guides

Posted in Models by Kate Archdeacon on April 15th, 2010

Source: SustainWeb

Interested in buying cultural food that is locally grown? Now, you have a way to find it!  In Fall 2009, Toronto Environmental Alliance (TEA) made it easier for Torontonians who are looking for fresh cultural foods ‘from back home’ to find retailers selling locally grown cultural food.  How? By developing the first-ever locally-grown cultural food guides that identify the location of farmers, farmers’ markets and food retailers selling cultural food grown in the Greenbelt and surrounding area. We’ve started with four guides that help Torontonians buy locally grown food used for African/Caribbean, Chinese, Middle Eastern and South Asian cuisine.

When you have a choice, cooking with cultural foods grown locally helps the environment, helps local farmers and is more nutritious than buying imported food. And it helps preserve our precious agricultural land, much of it in the Greenbelt.

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