Guests Can Completely Unplug From The Outside World

A minimalist design with an equally minimal footprint

The psychological legacy of our survival instincts that lead us to feel better when we are in contact with nature is the basis of biophilic design, which is being used increasingly in architecture, from airports to urban spaces to businesses.

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.

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.

A new retreat in the Hudson Valley from the perennially hip, Taavo Somer

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

From Sweden's ICEHOTEL designers