The Mobile-Controlled Greenhouse Modernizing Kenyan Farms

Over 70% of Sub-Saharan Africans work in agriculture, but the sector is faced with challenges such as a heavy reliance on rain, and outdated farming technologies. But two Kenyan university students have a new idea: what if they could build greenhouses to protect crops, and irrigate only when needed using SMS?

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The Green Roofs of Mexico City

Mexico City, which has struggled for decades with dangerous air quality, has become a global leader in combating ambient air pollution. In 1992, the United Nations described Mexico City’s air as the most polluted on the planet. Since then, the city has enacted stringent pollution control measures to improve its reputation and quality of life.

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Clowning Around in Refugee Camps

While many organizations focus on immediate needs during a crisis — food, water and shelter — one group aims to share joy, laughter and fun with affected populations of all ages. Clowns Without Borders, an American based organization, has been visiting refugee camps and conflict zones since 1995 to put on performances and ensure that people, especially children, are able to find happiness even in incredibly difficult situations.

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An Introduction to Inflatable Hospitals

Just a few days since the 7.8-magnitude earthquake hit Nepal, three inflatable tents—each measuring over 1,000m2 in floor space—arrive at the airport in Katmandu. Folded and deflated upon arrival, each tent weighs 2,600 lbs and requires 10 people to carry it from the plane to a waiting truck, which begins a slow and difficult journey to the relief site in the mountainous Gorkha district. Upon its arrival, staff work frantically in shifts throughout the following days and nights to set up a fully-functioning inflatable tent hospital.

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Intercepted Food Waste Feeds the Hungry

Established in 2013, The Real Junk Food Project is a network of cafes that diverts food waste and uses it to create delicious, healthy meals on a pay-as-you-feel model. Every day volunteers go out to intercept surplus food from supermarkets, food banks, allotments, wholesalers—wherever it can be found—and deliver it straight to those who need it.

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