The Green Party's new 'Green Creates' exhibition runs from 19 to 24 October at Hoxton Arches, London showcasing the work of the likes of Ralph Steadman, Grayson Perry, Gavin Turk, Andy Goldsworthy, Lesley Hilling and Craig Jones. Their donated pieces on the theme of 'Green Voices' will be auctioned to raise funds for the party. GARY COOK takes a preview
As the Digital Schoolhouse programme starts a national roll out to schools across the UK, scientists warn that digital disconnect can mean caring less - for each other and the environment. LAURA BRIGGS reports.
There's a simple way to induce us to make good environmental choices, writes Cass R. Sunstein: make them the default setting. Whether it's selecting double sided photocopies or renewable electricity tariffs, defining easily-overridden 'green defaults' is by far the most efficacious means to influence consumer choices for the environment and the planet.
Australian educator, author and co-inventor of Permaculture, Bruce Charles 'Bill' Mollison, died on the 24 September 2016 in Sisters Creek, Tasmania. He has been praised across the world for his visionary work, and left behind a global network of 'peaceful warriors' in over 100 countries working tirelessly to fulfill his ambition to build harmony between humanity and Mother Earth.
If you've got the 'Back to School' bug this week then check out these brand new online courses from the prestigious Yale University's School of Forestry and Environmental studies - the courses are based on the award-winning Journey of the Universe film and book
If you've got the 'Back to School' bug this week then check out these brand new online courses from the prestigious Yale University's School of Forestry and Environmental studies - the courses are based on the award-winning Journey of the Universe film and book
With Buddahfield's Green Earth Awakening Camp next week (14th - 18th September) WILL GETHIN shares his experience of the annual Buddhafield Festival earlier this summer
Rooted in the Andean principles of sharing, resilience and 'Vivir Bien' (Living Well), Bolivian activists in the world's highest capital city are building cooperative, grassroots alternatives to the profit-oriented economy, writes Sian Cowman. Their weekly lunch party is just the most visible way in which they are challenging the injustice of capitalism and the fragmentation it inflicts on communities.
For most of 2015 Walter Lewis travelled around England and Wales meeting and photographing people producing food outside the confines of mainstream agriculture - working out of a passion for the earth and the Earth rather than for commercial gain. He completed his exploration inspired, and determined to spread word of quiet revolution under way across the fields of Britain.
As a society, we are strangely disconnected from the Earth, writes Stephan Harding. It's as if we were aliens placed here to prod and poke with our scientific instruments whilst feeling no sense of meaning, belonging or closeness to her ancient crumpled surface or rich, teeming biodiversity - a state of mind that a forthcoming course at Schumacher College aims to reverse.
UK water voles face an uncertain future after widespread habitat loss and predation by American mink, write Emily Thomas and Nida Al-Fulaij. But you can help by joining a UK-wide monitoring scheme run by the People’s Trust for Endangered Species that's recruiting nature-loving volunteers to survey local lakes, rivers, ditches and streams for signs of these lovable but elusive creatures.
Faced with multiple converging crises humanity is challenged to redesign the human presence on Earth within the lifetime of present generations, writes Daniel Christian Wahl, and so transform our impact from degeneration to regeneration. We are capable of creating diverse creative cultures elegantly adapted to the uniqueness of place.
How to dissent peacefully from the corruption, waste and destruction of the world? By a mindful disengagement from evil, writes Julian Rose: from fossil fuel energy to propagandist media, from sweatshop clothing to the predatory financial system. Some of the steps we can take are easy, others very difficult - but what ultimately matters is the direction of travel.
Food has never been more affordable for middle class families in rich countries. But it comes at a high cost: the impact of industrial food production on health, environment and society has never been greater as Patrick Holden explained to Emily Lewis-Brown. Now the real cost of food US production will be examined in a ground-breaking conference in San Francisco.
Oxford researchers have quantified the benefits of the world becoming vegetarian, writes Marco Springmann. Their study shows that simple changes - like moving to diets low in meat and high in fruit and vegetables - could lead to significant reduction in mortality and health care costs, while cutting food sector greenhouse gas emissions by two thirds.
Sharing tales of love is good for our souls, and allows us to be vulnerable with each other, writes Matt Hopwood. In his life changing journey of emotional exploration, he travelled over 1,500 miles in search of stories of the heart. He found them in abundance, along with tales of loss, pain, suffering, and isolation. And with that came a deeper sense of connection, and a means of personal and social transformation.
Modern practices mean that more than ever, people are disconnected from nature, writes Damitha Rajapakse. In Sri Lanka - a biodiversity hotspot which is full of endemic plants with unique properties - a conservation programme is under way to teach the new generation about the rich heritage of native fruits which surrounds them.
One of the biggest threats facing marine life is the 'microplastic' particles found in ocean ecosystems from bottom to top of food chains. Just back from a voyage of environmental exploration in the tropical Atlantic sampling the waters to build up a global picture of this ubiquitous pollutant, Ana Stanič writes of the joys and trials of life on the waves, and the need to keep our oceans clean.
Whether you're fighting fracking, coal mines, new roads or a third Heathrow runway, next weekend's Earth First! Winter Moot is for you, writes Louise Somerville Williams. Campaigners and activists from across the UK and beyond will gather in Stroud to build common strength in our struggle against ecological destruction, and to work for a world of social and environmental justice.
Meat is responsible for about 30% of all 'wasted calories', writes Mike Berners-Lee, so with food causing a third of all greenhouse emissions, eating less meat is one of the most effective things we can do to reduce our climate impact. But no less important is to switch from high to low-impact meats - and to do all we can to cut food waste in our kitchens.
Some of us are fortunate enough to have close relationships with the nature around us, writes John Aitchison. But what about everyone else? We must find ways to make people feel like old friends with wildife near and far, and feel that their wild homes and habitats are extensions of our own. And hence, that they are as deserving of our care as human neighbours - if not more so.
Which of hand dryers or paper towels have the greatest impact on the environment? asks Simon Lockrey. Are your paper towels recycled or tree-pulped, your dryers power-hungry and long-blowing or short-blast and power-saving. Only full Life-Cycle Analysis can reveal the true punches these seemingly harmless items can deliver to our environment.
Earthship Brighton, an award-winning off-grid community centre set in an organic farm within the South Downs National Park, has hosted hundreds of events and inspired tens of thousands of visitors over the last decade, writes Phil Moore, demonstrating green technologies and energy-efficient living. But now it's in need of a refit.
Fresh or dried wild seaweed may be on sale in a supermarket near you, writes Fiona Bird. But much better than supporting what may be unsustainable harvesting, gather your own at low tide on rocky shores, picking just enough for your needs. Once a poverty food, seaweed is now a sought after ingredient that expresses the 'fifth taste', umami.
