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From trains to desalination plants, nature is inspiring radical designs

Our appreciation of nature has led to interesting innovations in design and engineering. The concept of “biomimicry” could have a big role when it comes to ideas about sustainable design. From birds that can fly for months on end to giant redwoods stretching hundreds of feet into the air, the natural world inspires awe and …

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A Private Equity Giant Thinks Workers Should Be Owners Too

KKR is a top holder of Ingersoll Rand, where equity grants aren’t just for the top executives. Giving workers skin in the game makes for a better partnership. Photographer: James W. Welgos/Archive Photos/Getty Images Over the last few months, I’ve written about how the pandemic has served to shine a light on the companies that are truly committed to …

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World Sustainability Organisation & GFI Establish New Certification For Plant-Based Seafood

“Having a globally accepted sustainable certification ecolabel on products will support companies achieving true trust from consumers,” added Amod Ashok Salgaonkar, an international advisory board member at WSO. “It will open more roads for doing sustainable business in the global market.” To gain accreditation under the new Golden Standard, plant-based seafood companies must demonstrate well-organised environmental …

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Early warning saves lives as climate change spurs disasters

Extreme weather events have risen dramatically due to climate change, the United Nations said, urging action on early warning systems to minimise losses and save lives Kosi river floods Supaul in Bihar this monsoon (Photo by Kailash Singh) Over the past 50 years, more than 11,000 disasters have been attributed to weather, climate and water-related …

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Plant-based foods: Good for consumers, good for the planet

New research from the United Soybean Board reveals that 65% of Americans eat both animal and plant-based foods, and 61% are incorporating more plant-based meals. “Even with COVID-19, people are looking toward plant-based in a different way. A whole new era of cooking has emerged,” explains Pam Smith, RDN, a nutritionist who works with the …

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