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  • Co-ops are democratizing the food chain

    Jaisal Noor

    June 10, 2021 |

    The Real News Network |

    Video |

    Under 3 Minutes

    Response Location: United States, New York, New York

    The food-supply business is known for exploitative pay and poor working conditions. But Brooklyn Packers, a Black-owned cooperative launched in 2016, pays its owner-workers and vendors fair wages and is founded on traditions in the Black community of food sovereignty and mutual aid. Those values paid off at the start of the pandemic, when demand for fresh produce deliveries exploded. Brooklyn Packers retooled its business model to meet the demand, showing that a non-hierarchical business can move quickly.

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  • Sew it goes: The Sewing Machine Project stitches lives back together

    Richard Mertens

    June 03, 2021 |

    The Christian Science Monitor |

    Text |

    1500-3000 Words

    Response Location: United States, Madison, Wisconsin

    The Sewing Machine Project has helped thousands of people who rely on sewing as a livelihood. The organization refurbishes used sewing machines and sends them across the world. For some recipients, access to their own sewing machine can result in economic mobility and an improved quality of life.

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  • Food waste is heating up the planet. Is dumpster-diving by app a solution?

    Katie Yoder

    May 25, 2021 |

    Grist |

    Text |

    800-1500 Words

    Response Location: United States, Seattle, Washington

    The app Too Good to Go helps restaurants and other shops prevent food waste by selling their extra food to people for a cheaper price. So far, more than 700,000 people in the United States have downloaded the app and the company estimates that, on average, each meal sold halts 2.2 pounds of food from ending up in the garbage, which ends up reducing carbon emissions. There are challenges to widespread implementation, but the app has launched in New York City, Boston, San Francisco, and Seattle.

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  • This South L.A. startup will turn your front lawn into a farm

    Adele Peters

    May 25, 2021 |

    FastCompany |

    Text |

    Under 800 Words

    Response Location: United States, Los Angeles, California

    A startup in California called Crop Swap LA is converting unused front yards into community gardens that can grow crops like kale, rainbow chard, and tomatoes as a way to feed neighbors. Community members can pay for subscriptions for up to $43 a month to receive a bundle of greens and vegetables from the microfarms and homeowners get a share of the profits. Each garden needs to have the proper maintenance, which can make it difficult to scale, but these gardens can help provide access to food to those who don’t have a grocery store in their area.

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  • What to Do With Piles of Plastic Waste?

    Breanna Draxler Tonderayi Mukeredzi Madalitso Wills Kateta Natasha Chassagne

    May 10, 2021 |

    Yes! Magazine |

    Text |

    Over 3000 Words

    Response Location: Malawi, Lilongwe

    From collecting plastic to transforming it into infrastructure, communities all over the world are implementing solutions to tackle the growing amount of plastic waste. In Malawi, women are separating garbage from plastic and creating new products like fire briquettes, doormats, and organic compost that they can sell to others. A town in Tasmania turned their plastic waste into a road made of recycled asphalt that is expected to last 15 percent longer than regular asphalt. And Zimbabwe is employing youth to recycle plastic into eco-friendly construction materials.

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  • Taharka Bros: Ice cream with a side of worker ownership

    Jaisal Noor

    May 06, 2021 |

    The Real News Network |

    Video |

    5-15 Minutes

    Response Location: United States, Baltimore, Maryland

    Baltimore ice cream maker Taharka Brothers is six Black men, worker-owners, who lost most of their business accounts at the start of the pandemic. They saved their business, and their jobs, by starting home delivery and tapping into collectives that help worker-owned cooperatives with financing and business advice. Gratitude for a decent job, good working conditions, and pride of ownership help sustain such a business through tumultuous times.

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  • The rice of the sea: how a tiny grain could change the way humanity eats

    Ashifa Kassam

    April 09, 2021 |

    The Guardian |

    Text |

    800-1500 Words

    Response Location: Spain, El Puerto de Santa María

    A Spanish chef piloted a project to start a “marine garden” — cultivating eelgrass and obtaining grains it produces to be used in different recipes. The grain has healthy benefits, including 50 percent more protein than rice, and growing the seagrass can transform salt marshes into biodiverse ecosystems that can also capture carbon emissions. They are working to scale the project to understand the ideal conditions to grow the plants.

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  • This Oakland Restaurant Was Developed in the Spirit of Mutual Aid

    Emily Nonko

    April 08, 2021 |

    Next City |

    Text |

    800-1500 Words

    Response Location: United States, Oakland, California

    The 8th Street Collective, a loose organization of Oakland food industry workers, and Oakland Bloom, a group that supports refugee and immigrant chefs, opened a new restaurant, bar, and community hub space. A team of four worker-leaders rotates operational roles of Understory, the restaurant, and are working with lawyers to become cooperatively owned. The restaurant serves a pop-up-style rotating menu four days a week, including dishes by Oakland Bloom chefs and the other days are dedicated to the nonprofit’s incubator and training program called Open Test Kitchen, as well as other programming.

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  • Planting trees can create plastic waste. One teenager is changing that.

    Kanchan Srivastava

    April 05, 2021 |

    Footprint |

    Text |

    800-1500 Words

    Response Location: India, Chintalkunta, Telangana

    A teenager in India came up with a solution to combat the plastic waste crisis that usually comes with planting trees. Srija created a biodegradable pot made out of groundnut shells that decomposes in the soil after 20 days. She’s working with an organization to scale her product, which costs just 27 cents to make.

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  • Minneapolis restaurants offer takeout food without a side of guilt for using wasteful containers

    Richard Chin

    March 29, 2021 |

    Minneapolis Star Tribune |

    Text |

    800-1500 Words

    Response Location: United States, Minneapolis, Minnesota

    A clean tech startup called Forever Ware created reusable, stainless steel containers for restaurants to use instead of single-use takeout containers. So far, four restaurants in Minneapolis are participating in the program, where customers pay a deposit for the container and can return it to any restaurant in the network. Within two months, the containers were used about 1,400 times, which probably cut back on some plastic waste ending up in landfills.

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