Journalist Nader Manaseer has been hiking for years, as a way to de-stress and get away from the crush of cars and people inherent to city living.
Afif Chiboub inherited a passion for agriculture and growing food in the form of over a 93-hectare (230-acre) farmland — a plot tirelessly attended by his 20-member team.
ECO food dehydrators is a project aiming to reduce crop waste by providing farmers with innovative solar food dehydrators for their products.
Epicerie Verte provides a marketplace for artisan businesses, and making it easy for eco-conscious customers to find the goods they need.
Jana Saleh and Gaston Velenzuela resolved to start their own ethical business by upcycling materials to ecologically reverse the impacts inflicted by the fashion industry.
This countryside retreat on the Lebanese coast, just 40 minutes from Beirut, is the culmination of dreams for one woman who has an eye for decoration and a taste for good food.
One entrepreneur is trying to provide healthy options to people suffering from celiac disease, while providing healthy, organic food for people with other allergies.
Nestled inconspicuously across from a synagogue and next to an Ethiopian restaurant, Nagila Vegan Restaurant’s charming location is as much a treat for the soul as it is for the stomach.
Brian Cardona toured his country, Malta, as well as other European countries to salvage the waste and sustainably upcycle or recycle it.
Dr. Lahbib Latrach was pursuing his Ph.D. in environment and water treatment technologies at Cadi Ayyad University in Morocco and Shimane University in Matsue, Japan when he first developed a technology called a “multi-soil layering system”, which is meant...
Kaddoussi’s grand scheme evolved from his sheer interest in supporting rural women and the unemployed youth through rewarding collaborations. He calls it Tadhamen which means “solidarity” in Arabic.