Statistics show that teen pregnancy can devastate a girl’s chances of graduating high school and going on to college. Not so at the Catherine Ferguson Academy in Detroit, run by Asenath Andrews. The alternative high school for teen mothers typically sends 100 percent of its girls on to higher education.
Scientists at Cornell are developing a 3-D printer that can print meals using raw food ink.
The Science Barge greenhouse is a prototype of sustainable urban farm floating on the Hudson River. The greenhouse grows an abundance of fresh produce including tomatoes, melons, greens, and lettuce with zero net carbon emissions, zero pesticides, and zero runoff.
More at Groundwork Hudson Valley
Watch now: Steve Lansing, a senior fellow at the Stockholm Resilience Centre, discusses the Byzantine system for the distribution of water from a volcanic lake in Bali to over two hundred farming villages. It’s worked since the 12th century, it’s egalitarian and it’s still-sustainable. “It’s one of the few functioning, ancient democratic institutions that we know about. It’s kind of beautiful.”
Architecture for Humanity Chicago helps improve food access and eating habits in inner-city areas by buying up an old Chicago Transit Authority bus and retrofitting it into a single-aisle grocery store. Dubbed the Fresh Moves Mobile Produce Market, it travels through the Windy City’s “food deserts,” selling fresh produce and offering classes on cooking and nutrition.
See more smart ideas for fixing cities: 12 Innovative Ways to Rethink Our Cities.
The Survival Seed Vault is cute, but you’ve got to take a look at the Svalbard Global Seed Vault, an honest to goodness vault for conserving samples of seeds from all over the world. In 2007, Cary Fowler, executive director of the Global Crop Diversity Trust, gave the PopTech audience a sneak peek of the seed vault as it was being constructed in Norway. To find out more about conserving biodiversity watch Cary’s PopTech talk here.
In an innovative approach to consuming with minimal waste, Harvard Professor David Edwards and his team have developed WikiCells, self-contained, edible packaging for liquids, mousses and emulsions. The membrane that houses the various WikiCells flavors is made from vegetal elements, with a taste deliberately paired to match its contents. What started as an experiment to reduce the waste from packaging on food delivered to impoverished areas in Africa has expanded to focus on the significant impact of food packaging on pollution caused by mass consumption. With such far-reaching ideas in mind, the company launches today with the announcement of the newly introduced WikiCocktail and Wiki IceCream.