Public-private collaboration must upend the current paradigm of waste management and replace it with a circular economy that is regenerative by design.
Markets & Enterprise
Valentine's Day and other holidays can mean big business for restaurants – and often big amounts of food wasted. It doesn't have to be this way. Restaurants can dramatically cut food waste and see a host of benefits from doing so.
Before plastics became nature's enemy — back in the mid-19th century — they were meant to be nature's friend. Here and now, plastics have become civilization's frenemy. Businesses need to adjust to that.
Europe feels a long way from Yokohama, site of a recent world forum on the circular economy. But Europe is actually at the forefront of the global push for sustainability, which offers a huge competitive advantage.
Costa Rican coffee farmers are shifting to citrus trees as climate change and declining coffee prices challenge their profitability. Some prime coffee-growing areas will become unsuitable within a few decades.
Persuading people to use energy more efficiently has long been heralded as a simple, effective way to tackle climate change. The problem lies in the persuasion. Behavioral science offers some clues to solutions.
Most people blame consumers for the 1.3 billion tons of trash the world generates every year. The reality is that there are more systemic issues at play.
China is adding tons of renewables, but it's actually still very expensive to finance projects. A new platform aims to streamline and bundle projects to get capacity online faster.
WRI Business Director Kevin Moss thinks that marketing that encourages people to buy less can help shift consumers and producers away from the ceaseless cycle of over-consumption.
While 2017 was a banner year for plant-based eating, the U.S. Department of Agriculture predicts 2018 will be a year when Americans eat a record amount of meat. There's more to the story: the mix of meats in the U.S. diet has been shifting away from beef and toward chicken for decades.