In Waai Weekly Impact we bring you the good news. Each week we curate three stories about positive impact worth sharing. See how others from all around the world inspire to make a difference.

Netflix’s new goals: carbon neutral by 2022 and better representation 

Source: Sustainable Brands

In 2020, 160 million households around the world chose to watch at least one film or show on Netflix that centered around sustainability issues. These programs and shows help the viewer to better understand the issues and solutions around sustainability. This week, Netflix shared this figure along with its new sustainability goals. By 2022 Netflix wants to achieve carbon neutrality by making their productions more environment friendly. Besides increasing its focus on sustainability content, Netflix is prioritizing content that challenges social prejudices, which according to Netflix, will increase empathy and understanding while entertaining. They are also invested in increasing representation onscreen as well as offscreen.

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Life in an ecofriendly greenhouse

Source: The Guardian

How do you call something that’s part greenhouse, part restaurant and part private home? Chefs Jo Barret and Matt stone are living in an 87sqm2 ‘future home’ that is exactly that. The greenhouse is designed by Joost Bakker and is fully self-sufficient. The house is a closed loop that grows food using techniques common to urban growers. It leans on aquaponics, cultivates edible crickets and includes a mushroom wall within a humidity-controlled cabinet. It uses green technology, solar panels, biodigesters and smart waste systems. While the chefs live there, they operate tours, dinners and lunch. Besides living in the greenhouse, the couple keeps an eye on things: “You can actually smell in the house if something’s going wrong; the aquaponics is out of balance or things like the mushroom wall is too hot.”

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Breadfruit as mainstream ingredient 

Source: Fast Company

Breadfruit, or ‘ulu in Hawaiian, hasn’t traditionally been exported beyond the tropics, but Patagonia Provisions hopes to change this, they want to make breadfruit a mainstream ingredient. Patagonia uses breadfruit to make a line of crackers and is researching other potential uses for the flour. The green, bumpy large fruit, called breadfruit because of its starchy consistency and baked bread smell, was once a staple food in places like Hawaii. But the Patagonia team saw potential for wider use in our food supply chain: because the trees are grown in agroforests, farms that have a diverse mix of trees, they help build healthy soil. A single tree can also suck up 1.5 tons of CO2 as it grows. The trees are very productive, they grow 800 pounds of fruit per tree each year. This also provides more income for small farmers and an important source of local food.

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