With food security more pressing an issue than ever, Next Gen Foods co-founder, Timo Recker shares how the world’s nutritional needs may be met with alternative protein.
Sustainability consultant Farizan d’Avezac de Moran shares why the impact of green buildings runs deeper than checklists and certifications.
Christine Amour-Levar, a French-Swiss-Filipina human rights and sustainability advocate, shares how expeditions can have a positive impact and where life’s journey is taking her next.
Ng Sze Kiat, founder of mycological design studio Bewilder, extols the wonder and wondrous applications of mushrooms – from managing waste to creating alternative leather.
John Cheng, founder of Innovate 360, explains how the accelerator is empowering over 80 startups to tackle food security and sustainability issues.
Stephanie Dickson shares how a rude awakening led her to exit the fashion industry and launch Green Is The New Black in Singapore to promote sustainable brands and lifestyles.
Andrew Chang, managing director of Activate New York, tells us how the nonprofit is empowering scientist-entrepreneurs to scale carbon capture technologies.
Meet Travin Singh, the Singaporean who founded Crust Group to upcycle surplus bread and fruit peels into beers and sodas. He describes how, within just three years, a side hustle has grown into a seed-funded startup that is fast expanding into Japan, Taiwan and beyond.
Co-owners Jené Roestorf and Rachel Chan say that LUXE Botanics, a business that has expanded into 12 markets internationally, stands for both the power of nature and the truth of science, and is “not like every other green brand out there”.
