Episode 175: Some 30 Under 30 sound bites, circular thinking, electric ferries

June 7, 2019 by  
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In this episode, we feature five individuals from our fourth 30 Under 30 list. Plus, meet Harald Friedl, the CEO of consultancy Circle Economy.

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Episode 175: Some 30 Under 30 sound bites, circular thinking, electric ferries

Sustainability: a(n early career) working definition

May 9, 2019 by  
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A GreenBiz 30 Under 30 alumni reveals the hype versus the substance of being a young sustainable professional.

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Sustainability: a(n early career) working definition

Europes first underwater restaurant opens its doors in Norway

March 22, 2019 by  
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Europe’s first underwater restaurant, “ Under ,” has just welcomed its first guests to an extraordinary Snøhetta -designed environment that embraces stunning seabed views. Located at the southernmost point of the coastline in Lindesnes, Norway, Under is a partly submerged building that rests directly on the seabed 16.4 feet below water. The monolithic building also serves as a research center for marine life, and its rough concrete envelope will, over time, become a habitat for an artificial reef. Famed for its intense and mercurial weather, Lindesnes is often home to sea-churning storms. In contrast, Under is a warm and calming environment fitted with locally harvested Norwegian oak finishes and sound-absorbing textiles. Tilted into the water like a sunken ship, the 111.5-foot-long building receives guests via a staircase that leads to the seabed. The colors of the textile-clad interiors become darker — changing from sunset pinks to intense coral to sea green and finally midnight blue — as guests move closer to the 40-person dining room. The materials also change from rougher wood finishes at the entrance into increasingly refined finishes in the dining room. In the dining room, a massive, 36-foot-wide window provides panoramic sea views, which change throughout the seasons from sapphire blues in winter to emerald greens in summer. To minimize reflections on the glass, the restaurant has installed a sophisticated lighting system with 380 LED lamps that can be adjusted to respond to differing light conditions. Views can also be enjoyed from the vertical window cut into the side of the building that begins at the mezzanine level where the building meets the sea and extends down toward the seabed. Related: Peek inside the BIG-designed garden village for one of the world’s best restaurants “Lying against the craggy shoreline, the structure’s half-meter-thick concrete walls are built to withstand pressure and shock from the rugged sea conditions,” Snøhetta said. “Like a sunken periscope, the restaurant’s massive window offers a view of the seabed as it changes throughout the seasons and varying weather conditions.” The fine dining restaurant will be led by Head Chef Nicolai Ellitsgaard, who will serve high-quality, locally sourced produce with an emphasis on sustainably harvested wildlife . + Snøhetta Photography by IVAR KVAAL and Inger Marie Grini/Bo Bedre Norge via Snøhetta

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Europes first underwater restaurant opens its doors in Norway

Episode 126: United’s biofuels mission, why it’s time to bone up on ’emissionality’

June 1, 2018 by  
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In this episode, we check in with Interface executive Jarami Bond, one of our 2017 30 Under 30 honorees. Plus, why it might be time to overhaul the LEED sustainable buildings certification framework.

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Episode 126: United’s biofuels mission, why it’s time to bone up on ’emissionality’

Let business lead the way

June 1, 2018 by  
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Consumers, especially millennials, expect Corporate America to point the way in the absence of federal leadership on solutions for climate change.

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Let business lead the way

Dynamic sustainability teams do these three things

June 1, 2018 by  
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Jarami Bond, a 2017 GreenBiz 30 Under 30 honoree, shares three insightful lessons after three years in corporate sustainability.

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Dynamic sustainability teams do these three things

In search of the next generation of sustainability leaders

February 26, 2018 by  
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GreenBiz’s third annual “30 Under 30” casts a global net for promising talent.

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In search of the next generation of sustainability leaders

Nominate the 2018 GreenBiz 30 Under 30

February 26, 2018 by  
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Do you know a rising star in the field of sustainability? We are looking for nominations to recognize the next generation of sustainable business leaders as part of GreenBiz’s third annual 30 Under 30 feature. This list recognizes young professionals tackling some of the toughest sustainability challenges in business — from inside big companies, at the helm of startups or in the nonprofit sector.

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Nominate the 2018 GreenBiz 30 Under 30

Snhetta designs Europes first underwater restaurant

October 23, 2017 by  
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Europe’s first underwater restaurant offshore of Norway will put a new spin on the meaning of “dining with a view.” Snøhetta just unveiled designs for “Under,” a submerged restaurant that will offer spectacular views of the seabed and double as a research center for marine life. Advanced heating pump technology that taps into the seabed’s thermal mass will maintain the restaurant’s comfortable interior temperatures year-round. Under—which translates to “wonder” in Norwegian—will be housed in a monolithic concrete shell that appears to have sunk halfway into the sea. Located by the village of Båly at the southernmost point of the Norwegian coast, the building will rest directly on the seabed five meters below the water’s surface, where it will become an artificial mussel reef as a water-purifying mollusk community attaches to the building’s coarse surface. Meter-thick concrete walls will protect the structure from pressure and shock in the sea, while an 11-by-4-meter panoramic acrylic window frames views of the seabed and wild fauna. Related: Snøhetta unveils spectacular makeover for nation’s second-largest waterfall Visitors to Under will enjoy locally sourced seafood fare prepared by Danish chef Nicolai Ellitsgaard Pedersen as well as an educational journey thanks to informational plaques mounted along the trail to the restaurant entrance. The interior is fitted out in locally sourced materials and a warm-toned, natural materials palette, as well as muted lighting, to keep the emphasis on underwater views. The restaurant, which seats 80 to 100 guests, will be used as a marine biology research center on its off-hours. Snøhetta writes: “Through its architecture, menu and mission of informing the public about the biodiversity of the sea, Under will provide an under-water experience inspiring a sense of awe and delight, activating all the senses – both physical and intellectual.” + Snøhetta

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Snhetta designs Europes first underwater restaurant

Episode 79: Millennials speak out; a call to citizen investors

June 9, 2017 by  
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In this week’s episode, the GreenBiz 2017 30 Under 30 define the future of sustainability, net-zero buildings set a solid foundation and pallets make change for the long haul.

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Episode 79: Millennials speak out; a call to citizen investors

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