Climate frustration led three former NTNU students to quit their secure and well-paying jobs. Instead, they developed a digital toolbox for the green shift. Now the world is knocking on their door.
Now you can learn how to compost food scraps from a Michelin restaurant. Restaurant Credo folks in Trondheim will be showing off their artistry at the FUTURUM exhibit, part of NTNU’s science festival The Big Challenge.
Our carbon emissions are much higher than are needed for us to have happy, healthy lives. But cutting these emissions requires us to think differently about how we measure growth and progress.
Combining old and new to achieve reduced energy consumption, a better living environment and architectural success. It’s definitely possible and researchers will show you how.
With Norway as a case study, a first-ever effort to quantify the benefits of recycling food waste versus preventing it shows prevention is the best policy. But Norway continues to invest significant funds in biogas facilities for food waste recycling.
Every year, an estimated 8 million metric tons of plastic waste blows, falls or flows into the world’s oceans. Earlier this autumn, participants in the annual Svalbard Course plucked up 512 kg of the stuff from just one beach in two hours.
Producing pure aluminium from ore accounts for as much as 1 per cent of all greenhouse gas emissions worldwide. Recycling is the best way to reduce that carbon footprint – but manufacturers and recycling companies will have to plan carefully to avoid problems with impurities that accumulate in recycled aluminium over time.