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.

Sushi from bioreactor

Source: Fast Company

The startup Wildtype wants to grow fish meat on land. They are building a plant focused on growing meat – in their case, seafood. The seafood is made from cells in bioreactors instead of animals. One of the cofounders and cardiologist Aryé Elfenbein was working on stem cell research when he thought of a way to produce meat outside of animals. Instead of mimicking the salmon with plants, Wildtype grows fish cells in tanks. Fishing, in general, poses risks beyond destroying biodiversity; deep-sea trawling, for example, may release as much carbon dioxide from the ocean floor as flying does in the atmosphere. This new way of producing seafood will mean we can leave the real fish alone.

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The continuing rise of solar power

Source: The Guardian

In the year 1977, Jimmy Carter put billions of dollars in renewable energy research and with that worldwide interest in solar power took off. While solar research in the United States abruptly halted under the Reagan Administration, the interest of researcher Martin Green in Australia was piqued. For the next 30 years, Green, aka ‘the father of PV solar’ would break record after record with the development of increasingly efficient solar panels. His most famous student, Zhengrong Shi would later set out to China and found the company SunTech. This comprehensive article in The Guardian explores the history and rise of solar power. Green: “Solar is the cheapest energy the world has ever seen. It’s a fundamentally different world we’re moving into.”

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Climate conscious recipes

Source: New York Times

The popular cooking website Epicurious will not publish any more beef recipes. “We think of this decision as not anti-beef but rather pro-planet.” The shift was solely about sustainability, about not giving airtime to one of the world’s worst climate offenders. The decision was connected to a recent increase in beef consumption. “The conversation about sustainable cooking clearly needs to be louder; this policy is our contribution to that conversation.” Nearly 15% of greenhouse gas emissions globally come from livestock. Cattle is responsible for the most emissions, about 65 percent of the livestock sector’s emissions. Epicurious still wants to inspire home cooks to be better, smarter and happier in the kitchen, but with the planet in mind.

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