Sustainable Practices: Communication in a Greener Future

Adopting eco-friendly initiatives is a core strategy for modern enterprises committed to sustainable communication practices for a greener future. While we focus on renewable energy and waste reduction, communication technology is a powerful component of corporate sustainability. Efficient communication systems can connect people and create leaner, greener operations.

Streamlining Operations, Reducing Footprints

Inefficient communication is a hidden source of waste. Think of the fuel burned by a delivery driver making an unnecessary trip due to a last-minute change or the resources wasted when a manufacturing team works from outdated instructions.

Modern communication tools eliminate these costly and environmentally damaging mistakes. By providing instant, clear, and reliable connections, businesses can coordinate efforts in real time, reducing waste of materials, fuel, and energy.

To achieve this level of efficiency, use the latest two-way radio technology. They provide a direct line of communication that doesn’t rely on cellular networks, ensuring teams maintain coordination even in remote locations. This reliability translates directly into efficiency and, by extension, sustainability.

Integrating Sustainable Communication Systems

Build a communication infrastructure that supports, rather than hinders, your green initiatives. This involves choosing tools that are effective and have a low environmental impact. Look for devices with long battery life, durable construction, and energy-efficient designs. Integrating these tools creates a holistic approach to corporate responsibility.

Consider, for example, large-scale renewable energy projects or green construction sites spread across challenging terrains. Reliable communication ensures teams can respond quickly to changes, report efficiency metrics, and share emergency updates without unnecessary delays.

Even city infrastructure managers are turning to advanced radios and unified communications to monitor transit, share emergency updates, and optimize daily operations, minimizing both costs and environmental strain.

Take the Next Step Toward Sustainable Communication

Now is the time for organizations to collaborate on sustainable communication practices for a greener future. The transition to modern, energy-efficient communication tools is a commitment that embraces these advancements. By making enhancing sustainability in business communications a strategic goal, you’re investing in cleaner operations and setting a standard for environmental responsibility in your industry.

5 Molds You Would Never Guess are Good for the Planet

By Beth Rush

Mold has a bad reputation. People always want to learn how to remove or clean it. While it is important to steer clear of this specimen, there are several astonishing facts about it. You might not even know how present it is when you eat a piece of cheese or drink an alcoholic beverage.

Good Mold 

Mold is a natural part of the environment that’s been around for years. Sometimes it results from fermentation and other methods. The general way it comes to life is that mold spores travel through the air and land in moist spaces. Those conditions trigger its growth. 

There are good and bad kinds of mold. For the most part, mold is beneficial for the environment. It removes dead organic matter outdoors. As a result, new spaces open up for plants and trees. Plus, you can cultivate specific molds, such as koji, and use them in food and drink production.

Using a mold to age and flavor different nutriments can improve these products and create a new experience. Getting existing resources in rotation of food production is also good for the planet. It’s ideal compared to creating a new ingredient and producing extra waste.

What Is Koji?

Aspergillus oryzae, or koji, is a type of mold that’s widely used in East Asia. This mold is collected from fermented soybeans or rice grains. It can add a distinctive flavor to various foods and drinks as it breaks down proteins and other raw ingredients. Some people also use koji to break down starch into glucose.

Here are a few examples:

Miso: Miso is a popular Japanese paste used as a base for soup broths or as an additive to various dishes. This particular ingredient uses soybean koji to get its traditional taste. It is possible to use rice koji, but the flavor profile may change slightly. 

Soy Sauce: Koji adds umami to the soy sauce by creating different enzymes. These enzymes ferment the amino acids, sugar, and other ingredients in this liquid gold. Most soy sauce recipes use rice koji for the best results.

Sake: Koji is used to make Ginjo sake, such as Jumai, along with polished rice, water, and yeast. Premium rice polishing can take around 10 hours to achieve about 50-60% seimado. Before that, the preparation of koji takes almost two to three days.

Watch Your Mold

After understanding what koji is, you might think all mold is good for you and the planet. However, it’s still important to be cautious. Some people can still develop respiratory problems or other allergic reactions when exposed to mold.

Distinguish between good and harmful mold. A general rule is to be wary of mold growing close to your home. It’s also essential to see whether it’s coming from your food. For example, if your sourdough starter starts excreting orange or pink liquid, that mold is unsafe, and you should start over. Or if your baked loaf has a little green part, cut it off and discard it.

Other Kinds of Good Mold

Humans have done a great job finding creative ways to use mold to their advantage. Please read through these different kinds of mold and give them a bit of applause. 

1. Penicillium

Penicillium is a blue mold fungus that is incredibly important in food and drug production. One of the most popular ways it’s utilized is to produce certain blue cheeses. Penicillium roqueforti is used to make your favorite dairy products, like Stilton and Gorgonzola cheese. Another variation, called Penicillium camaemberti, is responsible for the production of camembert and brie cheeses.

Penicillium mold is also the primary ingredient for penicillin. Bacteriology professor Dr. Alexander Fleming discovered that mold could kill bacteria in 1928. They then developed the antibiotic to treat numerous bacterial infections in the body.

2. Geotrichum Candidum

Geotrichum candidum is a fungus that grows in the soil. It acts like yeast and ferments certain cheeses, such as Pelardon, and milk. Although one of its most notable effects on these dairy products is on texture, they also impart a unique aroma.

If you’ve ever had a distaste for or reaction to the cheese types above, you may be detecting mold. People who are sensitive to this branch of fungi often get a stuffy nose or an irritated throat. Some may even develop asthma. If you find those symptoms after eating aged cheese, seek fresher dairy alternatives.

3. Aspergillus Niger

Aspergillus niger, or Black mold, is the type of mold that’s important to be wary of. This substance has been associated with ear and lung infections. Steer clear of this fungus if you ever spot it on your fruits and vegetables.

That said, black mold is also integral to the production of citric acid. Its properties help convert sugar into citric acid, which is then used for various purposes. Some people love using them in cleaning products, but they’re also a popular ingredient in cosmetics and supplements. They’re also a popular food enhancer and preservative, commonly found in soft drinks.

4. Mucor Indicus

Mucor indicus is described as a dimorphic mold. The main product it helps produce is ethanol, fermented to ensure quality.  Much like koji, this mold can be used to make alcoholic drinks such as beer and other spirits.

The ethanol from mucor indicus can also be utilized in other products like rubbing alcohol and cologne. Certain cosmetic products also use the solvent as a preservative for the different compounds in a unit.

Recognize the Benefits of Certain Molds

So many good foods and drinks are only available because of the use of these substances and fermentation. It’s natural to be wary of mold, but it’s also great to appreciate how much it contributes to human sustenance and the planet.

About the author: Beth Rush is the green wellness editor at Body+Mind, where she covers topics like the power of climate consciousness at all stages of education. You can find Beth on Twitter @bodymindmag. Subscribe to Body+Mind for more posts by Beth!

How Technology Is Helping Reduce Food Waste

The amount of food waste people throw away is an increasingly preventable issue. It is even more common for households nowadays to have a composting system, whether it’s a countertop appliance or a worm bin.

However, many homes can still reduce the food waste they generate, and corporations have a greater responsibility to improve their waste management strategies. These are modern ways technology is preventing waste from piling in landfills.

1. Introducing Good Germs

Many may assume food waste primarily comes from households tossing boring leftovers. Yet, many other factors, such as contamination and foodborne illness, are also at play. When companies can detect these hazards, it results in countless pounds of wasted food. The bacteria responsible for these problems also cause food spoilage.

Researchers are discovering microorganisms from plants to combat these harmful species organically, thereby reducing food waste and the need for chemicals.

2. Installing Smart Cameras in Fridges

Someone may accidentally put the potatoes with the onions, or leave a bag of market-fresh produce at the back of the top shelf, unseen by anyone. An old jar of sauce, a plastic container of leftovers, and other dubious items litter fridges. They start to bruise or collect mold, making it even harder to dispose of. 

Smart cameras in fridges notify households when items are starting to spoil. It encourages families to adopt the first-in-first-out method and improve their food storage to prevent spoilage and rot.

3. Improving Harvesting Robots

Massive farms rely on automation and equipment to pick crops. Sometimes, their aggressive nature leads to more food waste. Additionally, some robots and machinery overlook certain produce, leaving it to spoil in the field. Better robots could handle food with more precision than humans, enhancing a farm’s productivity. 

Engineers are crafting more advanced robots that handle delicate produce with greater finesse. They would be able to pick a tiny strawberry without squishing it, and sort different grades of vegetables with greater accuracy.

Picking machines equipped with artificial intelligence and sensors can identify the optimal time to choose food using their cameras. When food is picked at peak ripeness, it remains at peak quality for longer.

4. Feeding Scraps to Hungry Bugs

Creating dinner for particular species of flies and worms may not sound like a revolutionary technology. Still, experts are working to find the ideal conditions to do so to reduce food waste. The process is called bioconversion, in which scraps can be transformed into various useful products, such as biofuels or animal feed. Infrastructure is still being developed to make this strategy producible at an industrial scale, but early results indicate it is a promising prospect.

Ideas like this must become more common in food production and distribution to promote a circular economy. Companies should develop models that minimize waste. The shift could even reduce greenhouse gas emissions by 40% by 2050, prompting other competitors to follow suit.

5. Making Packaging Colorful

It can be challenging to know when food has gone stale or spoiled. Some people throw away perfectly usable food due to safety concerns. Color-changing food packaging technology could alleviate uncertainty, enabling more food to reach the dinner table.

One study reviewed a film that responded to changes in the food’s pH levels. A change in pH is one of many signs that something may be going wrong. Visual indicators could help households become more aware of what foods look and smell like when they become unsafe. 

6. Giving Food a Better Bath

Washing food is essential for removing debris and other potential health hazards. Others take it a step further, submerging their produce in jars filled with water or using similar methods to keep it crisp and fresh.

Scientists are exploring the potential of electrolyte-infused water to help eliminate germs that contribute to food waste. This innovation can help businesses handling large amounts of product extend the shelf life of fruits and vegetables before they get to grocery stores. 

Scrapping the Idea of Food Scraps

Whether households donate meals or compost their peels, every intentional way to repurpose food scraps is essential for the planet. The greenhouse gas emissions from landfills are substantial, so new technologies and strategies can help reduce their impact. Spreading awareness of these innovations will help encourage their adoption, which is crucial to establishing a better relationship with food and food waste.