Lifeboat Foundation

Do you agree Eric Klien.

Ag-tech startup Plenty’s vertical farm produces 400 times more food per acre than a flat farm. Learn about the future of farming here.

HONG KONG—China is aggressively advancing alternative theories about the source of the coronavirus that causes Covid-19, muddying the waters as the World Health Organization prepares to launch a long-awaited investigation into the origins of the pandemic. In recent weeks, Chinese state media, often suggesting the virus came from outside China, have seized on a series of recent studies that show it was spreading outside the country earlier than first assumed. Government officials have also pushed the theory that the virus could have hitched a ride into the central Chinese city of Wuhan on frozen-food imports. After outbreaks in multiple Chinese cities in recent months including Beijing, Shanghai, Tianjin and elsewhere, authorities pointed to frozen-food packaging as the potential origin. https://www.wsj.com/articles/china-pushes-alternative-theori…1607445463

WSJ Membership.

Engineering student Carvey Ehren Maigue has been named the James Dyson Awards first-ever global sustainability winner for his AuReus system, in which waste crops are turned into cladding that can generate clean energy from ultraviolet light.

Unlike traditional solar panels, which only work in clear conditions and must face the sun directly because they rely on visible light, the translucent AuReus material is able to harvest power from invisible UV rays that pass through clouds.

As a result, it is able to produce energy close to 50 per cent of the time according to preliminary testing, compared to 15 to 22 per cent in standard solar panels.

A team of paleontologists from Oregon State University and the Agricultural Research Service of the U.S. Department of Agriculture has found a new genus and species of fossil angiosperm in the mid-Cretaceous amber deposits of Myanmar.

NASA astronaut Kate Rubins harvested fresh radishes grown in space, opening new doors for producing food in microgravity to sustain future longer-term missions to the moon and Mars.

The radishes were grown in the Advanced Plant Habitat (APH) aboard the International Space Station. NASA shared a time-lapse video of the radishes as they grew inside the APH over the course of 27 days.

The world’s first robotic kitchen is officially launched this month. The Moley Kitchen, created by British technology company, Moley Robotics, is a fully automated unit that prepares freshly cooked meals at the touch of a button. It consists of cabinets, robotic arms, a motion capture system, a connected graphical user interface with access to a library of recipes, and a full set of kitchen appliances and equipment, optimised for both robot and human use.

The Moley Kitchen – first revealed publicly in April 2015 – is the product of six years of research and development by an international team of 100 engineers, product and luxury interior designers and three award-winning chefs.

At the heart of this new technology are two robotic arms featuring fully articulated ‘hands’, developed in collaboration with world-leading German robotics company SCHUNK. Following 11 exhaustive development cycles, they can now reliably reproduce the movements of human hands. This means the robot can retrieve ingredients from the smart fridge, adjust hob temperature, use the sink to fill pans and pour, mix and plate up just as a human cook would. The robot even cleans up after itself.

Researchers are harvesting plants that accumulate nickel, copper, and zinc.

“Once they are ingested, up to 90% of the plastic fragments that reach the intestine are excreted. However, one part is fragmented into nanoplastics which are capable, due to their small size and molecular properties, to penetrate the cells and cause harmful effects. The study establishes that alterations in food absorption have been described, as well as inflammatory reactions in the intestinal walls, changes in the composition and functioning of the gut microbiome, effects on the body’s metabolism and ability to produce, and lastly, alterations in immune responses. The article alerts about the possibility of a long-term exposure to plastic, accumulated throughout generations, could give way to unpredictable changes even in the very genome, as has been observed in some animal models.”

We live in a world invaded by plastic. Its role as a chemically stable, versatile and multi-purpose fostered its massive use, which has finally translated into our current situation of planetary pollution. Moreover, when plastic degrades it breaks into smaller micro and nanoparticles, becoming present in the water we drink, the air we breathe and almost everything we touch. That is how nanoplastics penetrate the organism and produce side effects.

A revised study led by the Universitat Autónoma de Barcelona (UAB), the CREAF and the Centre for Environmental and Marine Studies (CESAM) at the University of Aviero, Portugal, and published in the journal Science Bulletin, verifies that the nanoplastics affect the composition and diversity of our intestinal microbiome and that this can cause damage to our health. This effect can be seen in both vertebrates and invertebrates, and has been proved in situations in which the exposure is widespread and prolonged. Additionally, with alteration of the gut microbiome come alterations in the immune, endocrine and nervous system and therefore, although not enough is known about the specific physiological mechanisms, the study alerts that stress to the gut microbiome could alter the health of humans.

Continue reading “Nanoplastics alter intestinal microbiome and threaten human health” »

Flippy’s first iteration was already pretty impressive. It used machine learning software to locate and identify objects in front of it (rather than needing to have objects lined up in specific spots), and was able to learn from experience to improve its accuracy. Sensors on its grill-facing side took in thermal and 3D data to gauge the cooking process for multiple patties at a time, and cameras allowed the robot to ‘see’ its surroundings.

A system that digitally sent tickets to the kitchen from the restaurant’s front counter kept Flippy on top of how many burgers it should be cooking at any given time. Its key tasks were pulling raw patties from a stack and placing them on the grill, tracking each burger’s cook time and temperature, and transferring cooked burgers to a plate.

The new and improved Flippy can do all this and more. It can cook 19 different foods, including chicken wings, onion rings, french fries, and even the Impossible Burger (which, as you may know, isn’t actually made of meat, and that means it’s a little trickier to grill it to perfection).