Meat grown in laboratories could be a sustainable solution for people who want a greener diet but can’t face foregoing the flesh, according to reseachers at Oxford and Amsterdam Universities.
Archive | June, 2011
Trips to the supermarket: a bit easier with Sustainable Fish Guides
Seventy-five yogurt styles to choose from, nine different brands of pretzels (in seven different shapes), and a mystifying freezer shelf of ready-prepared meals: yesterday’s trip to the corner market has morphed into a dizzyingly complex expedition to today’s Tesco Extra – with an emphasis on the extra. Add concerns about health and sustainability into the mix, [...]
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Toni Massanés: Molt bo, Leah!...
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Dorte Ruge: Hello everybody !
There are still seats availab...
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Leah Ashe: Thanks, Jess. First: Since I know you enjoy a good...
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Henk Renting: Thanks, Jessica and also Maria for your additional...
