Khaoula Remmal guarantees a revalorization of organic waste. She reuses it and re-integrates it into the circuit of a greener, fairer and more sustainable economy.
The Moroccan innovator summoned the farm-to-table practice advocating for the minimization of the carbon footprint, while capitalizing on producing organic, local products.
YOO which means “Up” in Senegalese was picked as a name by Maurizio Pinto, and was assumed by the couple as an upward way for vegetarianism in Essaouira.
Boucherouite means “a scrap from used clothing”, and it is traditionally made using recycled wool, cotton, lurex, and nylon. But now, many of these weavers are having a hard time making ends meet, which is why two young women...
Raowia Lamhar is trying to reduce food waste with a refrigerator she named “Fresh’it”, that works without electricity, keeping food safe and good to eat for up to 15 days, even in the desert.
Verd is an organization started by a group of five college students hoping to transform rocky and sandy soils into usable, fertile ones.
Djebli Club has created an alternative form of sustainable tourism where guests pay by sharing their skills with the local community.
Youssef Chakroun believes in educating people on the issue and showing them that renewable energy is attainable.
Barqu'ade's small wooden felucca boats are as environmentally-friendly as they can be, and are powered by oars, rather than a motor.
While being a store, restaurant, and conference venue would be enough — AYASO is more than that. It is also a community hub for the sustainably-minded.
The solar microwave oven (SMO) technology is already promising to revolutionize the way Morocco and the rest of Africa deals with their waste
Just as he promoted his green charcoal briquettes and biochar during COP22, El Hemer is hustling his biochar fertilizer now.
