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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.
Development would eliminate need to transport fuel to sea
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.
Turn fire into electricity with BioLite's award-winning stove. Patented combustion technology creates a vortex of smokeless flames for a portable campfire that can cook your meals and charge your gear, all at the same time. Leave the gas canisters behind and unlock the potential of the sticks and twigs around you.
The European Accounting Error That's Warming The Planet By John Upton
Meet the forward-thinking Executive Chairman of Ford Motor Company, whose ideas on sustainability are driving the business into the future
Solazyme takes algae-based biofuel applications beyond renewable energy and into cosmetics, plastics, lubricants, and... ice cream?