Yassine Ben Menadi, biotechnology engineer and fervent opposer of the status quo, entered the SwitchMed programme in a conscious effort to acquire the tools to produce a radical shift in today’s agricultural model through his Tunisia-based company.
Bio-Chèvre-Lait is an enterprise aiming to modernize goat farming in a sustainable way, while integrating the business into the economic fabric of the Kasserine region.
From an aerial view, the agricultural landscapes of Morocco are no longer covered in green for which its lands are known. In the Souss-Massa region, further south of the snow-capped Atlas peaks, the color white is also creeping into...
Aya Tager is the Israel-based industrial designer behind AyaKaya, a business that creates functional and upcycled products from waste — and through its workshops, encourages others to do the same.
A dense black smoke rises in the sky, expands heavily and emits the most unpleasant rubbery smell. It was this apocalyptic vision that triggered Naoual Elomari to do something about it.
Hamid Ben M’Barek Riad wants Riad Green House to bring sustainable tourism, organic farming, and greater job opportunities to Morocco's El Jadida Province.
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.
Imagine roaming the streets on a hot day, protected by the sun in a street-level microclimate induced by thin sheets of plastic stretched between buildings.
Here is the story of an extraordinary integrated treatment system that minimizes the economic losses for both industries and improve the surrounding public health and the environment.
Brother and sister Wael and Waem Bader are planning to fuel Palestine's poultry economy by making egg containers from recycled paper - helping the local environment in the process.
"Through our business, we reduce soil, air, and water pollution. We educate the community on the importance of a clean environment."
The Moroccan innovator summoned the farm-to-table practice advocating for the minimization of the carbon footprint, while capitalizing on producing organic, local products.