sustainability

Edible Innovations: Hacking for More Sustainable Schools

Edible Innovations: Hacking for More Sustainable Schools

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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CentriSeed Innovations provides sustainable solutions to communities both local and abroad, and develop student’s professional skills.

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Edible Innovations: Redirecting Wine Byproducts into Plant Based Leather

Edible Innovations: Redirecting Wine Byproducts into Plant Based Leather

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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In an effort to combat the growing food waste problem, Vegea is using the byproduct of the wine creation process to make custom leather.

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7 Alternative Abodes You Can Build From the Ground Up

By Goli Mohammadi

Goli Mohammadi

I'm a word nerd who loves to geek out on how emerging technology affects the lexicon. I was an editor on the first 40 volumes of MAKE, and I love shining light on the incredible makers in our community. In particular, covering art is my passion — after all, art is the first thing most of us ever made. When not fawning over perfect word choices, I can be found on the nearest mountain, looking for untouched powder fields and ideal alpine lakes.

Contact me at snowgoli@gmail.com or via @snowgoli.

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The modern maker’s fixation with reuse, cost-efficiency, and conservation has spawned many outside-the-box dwellings.

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Edible Innovations: Cacoco Is Sustainable Drinking Chocolate with Biodegradable Packaging

Edible Innovations: Cacoco Is Sustainable Drinking Chocolate with Biodegradable Packaging

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Cacoco makes a drinkable crumble chocolate that they like to call “the molten chocolate vitality elixir” with 100% compostable packing.

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Edible Innovations: Renewal Mill Redirects Food Waste

Edible Innovations: Renewal Mill Redirects Food Waste

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Food waste and food insecurity are prominent issues in America. Claire Schlemme stepped up and found a solution to fix both problems.

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Edible Innovations: Raising Awareness About Ethical Seafood with Fishpeople

Edible Innovations: Raising Awareness About Ethical Seafood with Fishpeople

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

View more articles by Chiara Cecchini

Ken Plasse, CEO of Fishpeople, strives to bring further awareness to both ethical fishing practices and cooking and handling seafood.

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