Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

It’s often the smallest room in our homes, but it’s also the room which has the biggest environmental impact on our Earth and oceans.

Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.

Many hope that Lula will restore research funding and environmental protections in the country.

India’s lattice buildings are both beautiful, unique, and efficient in keeping the building cool without the need for any air conditioner.

The West sees its culpability in this man-made disaster but prefers to blame the victim.

Tales Of A Warmer Planet By Curt Stager For The New York Times

The European Accounting Error That's Warming The Planet By John Upton