Benji Bach, a seven-year-old second grader at American Heritage Academy in Las Vegas, has been on a quest to save the environment by reducing the use of plastic shopping bags after reading about plastic bags floating in the ocean and how they can harm sea life. Benji decided to take action and sent a letter to The Venetian Resort asking for assistance with his efforts to seek help from his classmates to eliminate their use of plastic bags.
Marina Bay Sands has made another breakthrough with its sustainability efforts with the ArtScience Museum securing the prestigious LEED® (Leadership in Energy and Environmental Design) Gold certification under the Existing Buildings: Operations & Maintenance rating system. This makes it the the first museum in Asia Pacific to obtain the globally recognized sustainability achievement.
From developing an efficient clinical system in rural Kenya to providing a shareable source of clean energy in Rwanda, emerging inclusive businesses – those that engage people with less than $10 (£8) per day in purchasing power – are gathering steam. While these innovative ventures focus on providing positive impact to local communities, they also seek commercial success. Inclusive businesses can make significant improvements in the communities where they work, while pursuing the highest level of return. Integrating impact measurement and management as a practice can help them achieve this.
We are thrilled to welcome Robert Lee, Co-Founder and CEO of Rescuing Leftover Cuisine for a special Thanksgiving week episode. Rescuing Leftover Cuisine is a national nonprofit that targets both the prevention of quality food waste and putting an end to hunger. In the United States alone, 40 percent of food gets tossed every year and on average, 1,160 pounds of food are lost to the garbage pail each year by an American family of four. This amounts to $162 billion in waste annually, which could serve over $58 billion in meals using the national average spent on meals of $2.79.