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Massachusetts dairy turned cow manure and food waste into energy; it now saves thousands on heat, fertiliser and bedding

#agriculture #anaerobic digestion #energy #food waste #Jordan #sustainability #waste management

Jordan Dairy Farms in Rutland, Massachusetts, embraces cutting-edge anaerobic digestion technology to revolutionize waste management. By transforming cow manure and food scraps into energy and fertilizer, the farm not only boosts its sustainability but also slashes operational costs. This innovative approach not only supports the farm’s productivity but also significantly mitigates its environmental footprint, showcasing a model for responsible agriculture.

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BRICS Summit 2026 September 13 highlights: India focused on four pillars: resilience, innovation, cooperation, sustainability, says PM Modi

#critical minerals #India #resilience #sustainability

Prime Minister Narendra Modi warns against weaponisation of technology, critical minerals

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Modi flags ‘weaponisation’ of tech and critical minerals at BRICS summit

#critical minerals #supply chain #sustainability

At the Brics Summit, Modi addressed technology weaponization and mineral access as obstacles to development, urging inclusivity. He announced initiatives to strengthen supply chains and promote sustainability.

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PM Modi welcomes world leaders, addresses open session on day 2 of 18th BRICS Summit; to hold bilateral meetings

#India #resilience #sustainability

PM Modi on Sunday welcomed world leaders at Bharat Mandapam as India hosted the second day of the 18th BRICS Summit. The leaders attended an open session on resilience, innovation, cooperation, and sustainability.

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theguardian.com | 1 days ago

A taste of home: discovering Sweden’s local food heroes

#local food #sustainability #Sweden

Chefs in the east of the country are shunning imported produce for local ingredients, reinforcing how food is intertwined with a region and its people‘It’s a magical place, and not just because of the hotel.” Standing outside the greenhouses at Högbo Brukshotell, two hours north of Stockholm, Stefan Johansson is talking about far more than hospitality. The former head chef, now responsible for sustainability at Högbo, has spent much of the past decade helping reshape the way this corner of Sweden grows, cooks and thinks about food.The catalyst was disarmingly simple. Years ago, a journalist asked Johansson why he was cooking the food he was cooking. Like many ambitious Swedish chefs, Stefan trained in Stockholm’s top restaurants, where ingredients from around the world were only a phone call away. The question lingered long after the interview ended. Continue reading...

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