The Oregon Sustainability Center (OSC) is a planned 200,000+ square foot urban, mixed-use high rise. It will feature Net Zero Energy and local material sourcing, among other sustainable

The Oregon Sustainability Center (OSC) is a planned 200,000+ square foot urban, mixed-use high rise. It will feature Net Zero Energy and local material sourcing, among other sustainable elements.

This collaborative vision is the result of a unique public/private partnership. It brings together city and state government, higher education, nonprofit organizations, and the business community.

"Diseño circular de alimentos: repensar productos para regenerar la naturaleza" es una serie documental de 5 episodios. Presenta casos de empresas en Brasil y Colombia que rediseñan sus

"Diseño circular de alimentos: repensar productos para regenerar la naturaleza" es una serie documental de 5 episodios. Presenta casos de empresas en Brasil y Colombia que rediseñan sus productos y cadenas de suministro para ser positivos para la naturaleza, la biodiversidad y las comunidades locales. Basada en el informe "El gran rediseño de los alimentos" de la Fundación Ellen MacArthur, la serie explora cómo las empresas pueden crear un sistema alimentario regenerativo. ¡Mira los videos para comprender mejor su implementación!

La Fundación Ellen MacArthur promueve una economía circular que elimina residuos y regenera la naturaleza. Suscríbete a nuestro canal de YouTube: Ellen MacArthur Foundation, visita nuestro sitio web: ellenmacarthurfoundation.org/pt, y síguenos en Facebook: FundacionEllenMacArthur, Instagram: fundacionellenmacarthur y LinkedIn: Ellen MacArthur Foundation.

"Diseño circular de alimentos: repensar productos para regenerar la naturaleza" is a 5-episode documentary. It highlights companies in Brazil and Colombia that are redesigning products and supply

"Diseño circular de alimentos: repensar productos para regenerar la naturaleza" is a 5-episode documentary. It highlights companies in Brazil and Colombia that are redesigning products and supply chains to be nature-positive, drawing inspiration from the Ellen MacArthur Foundation's "The Big Food Redesign" report. The series demonstrates circular food design's relevance for Latin America, showcasing how it supports biodiversity, preserves forests, and improves farmers' lives.

Want to understand circular food design implementation? Watch the videos! The Ellen MacArthur Foundation promotes a circular economy that eliminates waste and regenerates nature. Subscribe to our YouTube channel, visit our website, and follow us on Facebook, Instagram, and LinkedIn.

This episode challenges food industry leaders, from startups to corporations, to embrace a new vision for a diverse, resilient, and prosperous food system. Featuring insights from Nestlé's Rob

This episode challenges food industry leaders, from startups to corporations, to embrace a new vision for a diverse, resilient, and prosperous food system. Featuring insights from Nestlé's Rob Cameron and Gabanna Foodworks' Sean Patrick, it explores how diversifying ingredients, fostering corporate-startup collaboration, creating nutritious food concepts, and applying circular design can transform the sector and meet environmental targets.

The Ellen MacArthur Foundation, an international charity, promotes a circular economy that eliminates waste, circulates materials, and regenerates nature. Subscribe for more insights: [YouTube Channel](https://www.youtube.com/channel/UCQAC2otE5_agzHZPnk3mE5w?sub_confirmation=1). Learn more and follow us: [Website](https://www.ellenmacarthurfoundation.org) | [Instagram](http://instagram.com/EllenMacArthurFoundation) | [LinkedIn](https://www.linkedin.com/company/ellen-macarthur-foundation/).

Chef Richard Jones explores the future of food, addressing complex issues in production and consumption. His talk delves into the intersection of food, flavor, agriculture, sustainability, and

Chef Richard Jones explores the future of food, addressing complex issues in production and consumption. His talk delves into the intersection of food, flavor, agriculture, sustainability, and technology.

Jones' global culinary journey began in Adelaide, influencing his passion for diverse flavors. After moving to Nashville in 2000, he worked with renowned chefs and catered for major musical artists. In 2012, he became Executive Chef at Green Door Gourmet, where he educates consumers, develops recipes for CSA members, and champions community-supported agriculture, transforming Nashville's farm-to-fork dining.

This insightful presentation was delivered at a TEDx event. Learn more at https://www.ted.com/tedx.

The COVID-19 pandemic has drastically reshaped the Bay Area's tech and innovation economy. While some companies adopt permanent remote work, others have folded, and many tech employees have

The COVID-19 pandemic has drastically reshaped the Bay Area's tech and innovation economy. While some companies adopt permanent remote work, others have folded, and many tech employees have relocated. These shifts raise critical questions about the region's future economy.

Join us for the first in a series of conversations exploring San Francisco's post-pandemic economy. This event features Jennifer Stojkovic (sf.citi) and Ahmad Thomas (Silicon Valley Leadership Group), moderated by Sean Randolph (Bay Area Economic Institute). Tune in Thursday, March 18, at 9:30 AM PDT.

For more details, to support our work, or to explore other events, visit [commonwealthclub.org](https://www.commonwealthclub.org/covid19support). Connect with us on social media.

This episode challenges food industry leaders, regardless of company size, to embrace a new vision for a diverse, resilient, and prosperous food system. Featuring insights from Rob Cameron

This episode challenges food industry leaders, regardless of company size, to embrace a new vision for a diverse, resilient, and prosperous food system. Featuring insights from Rob Cameron (Nestlé) and Sean Patrick (Gabanna Foodworks), we explore leadership's critical role in shaping the future of food today.

Discover how diversifying ingredients, fostering collaboration between corporations and startups, and working effectively with farmers can drive innovation. We also examine new processing technologies, the creation of nutritious food concepts, and how circular design helps meet environmental targets.

Learn more about the Big Food Redesign Challenge.

This content features Turquoise Pride at the Jim Pepper Native Arts Festival, held on August 8, 2013. It was published on February 21, 2014.

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