California condor returns, bees detect landmines, trackable reusable food container system
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Photo: NOAA / Unsplash (CC0)
In today’s edition of Squirrel News, we’re talking about an indigenous tribe spearheading the return of the California condor, how a team of bees and drones detect landmines, and a Minneapolis restaurant collective using sustainable take away containers.
Yurok tribe to bring back California’s condor to ancestral territory
The population of the bird increased from 22 to over 300 since the 1980s in the wild. Now a collaboration spearheaded by the indigenous tribe will return the condor to the Redwood National Park.
A team from Bosnia Herzegovina and Croatia observe bees via drones and reproduce their movements synthetically in order to identify landmines in former conflict zones.
Minneapolis’ restaurants use reusable, trackable containers for take-home food
Customers pay a small deposit per stainless steel container and return them at any restaurant within the collaborative in an attempt to reduce overall waste.
Grassroot non-profit energy collective reinvests in local community
Participants in Bath, UK, can invest as little as £100 in local solar systems and jointly decide upon the use of the excess returns, in a one-member-one-vote principle.
Farm of the Future combines sustainable farming and technology usage
The farm developed by researchers from Wageningen University uses closed-loop recycling, crop rotation, increases biodiversity and minimises its environmental impact.
Vegan honey and milk to be made via yeast fermentation
Companies such as Better Dairy in the UK or Clara Foods in the USA use fermentation to create molecularly identical products to their animal-based counterparts.
Swiss non-profit recycles soap for those with little access to sanitary products
SapoCycle has teamed up with more than 235 luxury hotels to recycle soap and distribute it to refugee camps and developing countries throughout the world.
Lake Ossa in Cameroon is threatend by the invasive Salvinia weed. Now a tiny beetle, historically known for it’s appetite for the plant, is to be brought in to preserve its biodiversity.
