“Our diets represent the single-largest footprint we have on the earth.”

— Seth Goldman, Beyond Meat

There are a lot of problems to solve in the world right now, and the climate crisis reigns as the most pressing threat. But solutions are everywhere, and that is what the Sustainable Source is all about — curating the best new innovations and breaking down sector-specific challenges. In this first edition, Beyond Meat's Seth Goldman helps us understand food's role in the climate crisis and what he's doing about it. 


Startup is developing carbon-negative diamonds

Traditional diamond mining is fraught with issues — even lab-grown diamonds, which are marketed as a more ethical alternative, are typically made from fossil fuels.

To address this, Aether, an NYC-based startup, is creating what may be the world’s first carbon-negative diamonds. Pioneering carbon-capture technology is used to pull C02 from the atmosphere, refines it and then turns into a diamond over the course of a few weeks.

A food label that changes colour and price as expiration date nears

Three Taipei Tech students have developed a concept consisting of colour-changing stickers, which display different discounts based on the timing of food expiration dates. The students used existing technology, which forces a colour change after a set period of time has elapsed.

Improving how food is labelled in grocery stores can go a long way in reducing the huge amount of food goes to waste each year.

Web plugin blocks digital marketing from unsustainable fashion brands

By applying AI to identify and block digital advertisements from unsustainable brands, the “shADe” plugin hopes to encourage responsible fashion choices.  

Digital marketing occupies 66 per cent of the total marketing budgets of fashion brands. By decreasing the reach from the marketing of unsustainable companies, the goal is to provide an antidote to greenwashing. 


🧺  A new design for an eco-friendly laundry kit enables clothes to be washed without electricity, manpower, or synthetic detergent 

🚴  This bicycle wheel uses movement to purify the air from particulate matter and noxious gases in prime polluted roadways. 

👕  Finnish companies have created what could be the first-ever printed clothing range made of wood-based fibre. 

🚿  The "Endless Shower" concept uses and recycles shower water by filtering and sterilising it with activated carbon and safe germicidal UV radiation.

🛥️  A new sonar device identifies lost and discarded fishing gear much more accurately than previous technology.

🔎  IN FOCUS | How We Eat

There are many problems with the ways we produce and preserve food, all to the detriment of our environment. Roughly €85 billion worth of food is wasted globally each year, and it has been estimated that the nearly one billion hungry people could be fed on less than a quarter of the food that is wasted in the US, UK and Europe. According to Project DrawDown, reducing food waste is the top solution to the climate crisis.

Our diets play a huge role as well, particularly the meat-eaters among us. Livestock accounts for 14.5 per cent of the world’s greenhouse gasses, more than all our cars, trucks, trains, and aeroplanes combined. Food production is also the world’s largest cause of biodiversity loss, which in turn threatens food production.

Solutions do exist, both in the reduction of food waste, and in combatting the effects of meat production. Eating less meat is one thing to consider ...
Seth Goldman co-founded Honest Tea before becoming the executive chair of Beyond Meat and founding Eat the Change, a platform that educates consumers on how their food choices impact the climate. Here's a short sampling of our interview. 

SW: What change does Eat The Change want to facilitate? 

SG: We hope to inspire people to shift toward more planet-friendly diets. It’s important because our diets represent the single-largest footprint we have on the earth. In fact, the landmark study Project Drawdown found that eight of the top 20 steps we can take to halt global warming are food-related. 

SW: Do you think the planet and profits can co-exist? 

SG: All of my experience has indicated that they can, but consumers play a critical role in making that happen. We need to accelerate their adoption of planet-friendly diets.   

SW: Where do you aspire ETC to be in two years, and how will you get there?

SH: We aim to make Eat the Change the next great Masterbrand for plant-based wellness, in the same vein as Honest and Beyond. We will get there by creating delicious foods that people love, while adhering closely to our mission.



📱  Many tools exist to help cut down on food waste — apps like Olio allow users to post photos of unwanted food that other users who are nearby can claim.

☕  Food that would otherwise go to waste is also being turned into all kinds of useful things. We recently spotted a leather alternative made from coffee grounds and seafood shells. 

🧊  Food waste must also be addressed in developing countries — this solar-powered refrigeration system is designed specifically for off-grid areas. 

🐮  Climate-smart beef? This smart halter captures nearly 90 per cent of each cow’s burp methane.

🧀  New ways of creating meat and dairy-free alternatives continue to emerge. We just spotted an Australian company using fermentation to produce dairy-free cheese.


Acting on climate change can get us out of recession (The Guardian)
Re_Set — World class strategies for disrupted times. Learn more. 
Justin Sablich
Editor, Springwise

How are you liking Sustainable Source? You can get in touch with our editor by email ( or on Twitter (@JustinSablich). Our next edition will hit  your inbox on 3 November.

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