Search

This story on fighting plastic pollution in Bali is part of From the Frontline, a guest-contributed column where we hear directly from those who are impacted by climate change and environmental pollution and pushing for action. If you're interested in contributing your perspective to this column, please get in touch with us here. 

Scroll idly through Instagram’s explore page and it won’t be long before you encounter an influencer’s trip to Bali, full of dream-like beaches, boasting pristine sands and crystal waters. They paint a paradisiacal vision, but if you walk down those beaches yourself, the stark reality of plastic debris intermingled with the sand and a growing tide of trash washed ashore quickly shatters the illusion so carefully cultivated for your digital consumption. 

Regrettably, there are no beaches in Bali free from plastic pollution. Each year, an astounding 300,000 tons of plastic waste is generated on the island, with over 50 percent of it either openly burned or thoughtlessly discarded. Consequently, an estimated 33,000 tons of plastic waste find their way into Bali's waterways and oceans annually.

In this era of growing climate consciousness, surfers find themselves on the frontlines of confronting plastic pollution while pursuing their passion. I often have to push debris away from my board when simply paddling out to the lineup, a sadly common occurrence for surfers on the island. It falls upon us, as lovers of the ocean, to ensure its protection by embracing eco-friendly choices whenever possible. Every decision we make, even down to the suits and sunscreen we wear as we ride the waves, contributes to the collective effort of making a positive impact, no matter how small it may seem.

Plastic paradise

Three decades ago, this plastic predicament scarcely existed on the shores of Bali. Back then, everyday materials leaned toward natural biodegradability — picture palm leaves being used as food wrapping. Disposing of these materials meant returning them to the earth from where they came, completing a satisfying cycle of renewal. Almost catastrophically, this mindset purveyed into modern times.

Plastic waste washing up on our shores is hardly an issue unique to Indonesia; it’s a global concern. However, factors such as growing tourism, ingrained cultural practices and a lack of awareness about the lifecycle of plastic has led to the exponential rise in single-use plastics infiltrating the country's waterways. Alarmingly, four of Indonesia’s rivers are among the top 20 most polluted rivers worldwide, primarily due to the mismanagement of plastic waste.

In recent years, a growing number of individuals moved to take action. Brothers Sam and Gary Bencheghib made headlines in 2018 by embarking on a daring kayaking expedition down Indonesia's most polluted river, using a raft constructed entirely from plastic bottles. The brothers went on to found Sungai Watch, a nonprofit that has cleared close to 1.5 million kilograms of plastic waste and counting from Indonesia’s waters. Similarly, Balinese sisters Melati and Isabel Wijsen established Bye Bye Plastic Bags, with a focus on empowering the younger generation to take action through education and political advocacy. The organization has blossomed into one of the largest environmental nonprofits in Bali

It’s impossible to live here and remain oblivious to these pressing issues and the remarkable initiatives striving to address them. Choosing to ignore them is nothing short of an affront to our planet and future generations. Surrounded by such inspirational individuals on this island, surfers must reflect on how they too can make more environmentally conscious choices. For me, this contemplation led me on a journey to build my own brand based on bringing more environmentally-friendly options to surfers in my community.

A shift toward sustainable materials

The plastic pollution in Bali has compelled many of us to reevaluate our daily choices. It's not uncommon to see metal, paper, wooden or even fresh plant straws being used in place of plastic ones. However, there are instances when biodegradable options are simply not feasible for products that demand durability and longevity — and surf suits are a prime example.

In these circumstances, we must actively seek out alternatives. Traditional neoprene wetsuits are non-renewable and have significant, long-term detrimental effects on the earth. Fortunately, there has been a notable shift toward eco-friendly, renewable, and recycled materials as demand and awareness grows. For example, Italian fabric manufacturer Carvico launched its innovative Vita fabric in 2014. Originally designed for premium swimwear, this sustainable techno-fabric is composed of regenerated nylon made from ocean and landfill waste. When it came to selecting a high-quality recycled fabric for my own surfwear, I knew this was the perfect fit. 

Given the demanding nature of the sport, suits have to not only be recycled but also deliver high performance. In a time of over-consumption, for products to be ethical they must also be long lasting, especially when they exist within one of the most polluting industries: fashion.

Moving toward slow fashion

The rise of fast-fashion giants like Shein has propelled the fashion industry into one of the planet's most egregious polluters, ranking third behind the food and construction sectors. The garment industry is so unregulated that it's hard to say just how much it’s contributing to climate change. 

Driven by FOMO (a “fear of missing out”), the average consumer today buys 60 percent more than they did in 2000, further exacerbated by brands churning out double the number of clothing collections annually. This unsettling trend is perpetuated by viral videos showcasing creators unboxing gluttonously large packages of clothing, often to be worn only once or twice, with little regard for the underpaid sweatshop laborers who produced them or the inevitable fate of these hastily manufactured, low-quality garments in landfills.

For a garment to be considered ethical then, it not only must be constructed from renewable or sustainable materials, but also possess longevity and reusability. Opting for pieces that are built to last and remain stylish over time is a conscious choice to reduce one's environmental footprint, as they can be worn time and time again. While trends ebb and flow, true style endures. This principle extends beyond clothing to our surfwear.

By selecting designs that prioritize practicality and lasting appeal over fleeting trends, we can ensure their re-wearability. When designing my own pieces, I drew inspiration from timeless silhouettes that can stand the test of time. Each piece was also designed with adaptability in mind, with my proudest creations being the most versatile ones.

We can all find our own ways to make a difference

Surfers are well known for the profound connection they forge with nature while riding waves. The sport itself is intertwined with a deep love and understanding for the environment. This love is what drives me to harmonize my role as a designer and surfer and reduce my impact on the planet. Each of us must find our own way to tread lightly on the earth, make a difference in our own communities, and safeguard our oceans and environment for generations to come.

An onion skin here, a carrot top there. The scraps left over from cutting up fresh vegetables may not seem like much, but they can really pile up over time. Trust me, since I started saving mine in the freezer around the holidays, I was shocked by how much accumulated, and a little embarrassed I've never taken the step to save them to make vegetable broth before.

Growing up rurally, we always a had a compost pile, and saving my scraps for homemade stock is one of those things I always "meant to do" since moving to the city, but just never seemed to get around to starting. In the spirit of our 2024 Sustainable Living Challenge, and trying out affordable and accessible things that reduce our personal footprints, I decided to give it a go — and let me tell you, I'm not going back. Read on to learn how it's done, and bookmark this page for when you have enough scraps to start some stock yourself. 

How to make vegetable broth from vegetable scraps: Two methods

As you chop and trim, save those scraps in a reusable container or ziplock plastic bag in the freezer. Surprisingly, not all scraps are created equal, and some aren't the best fit for stock. Specifically, scraps from cruciferous vegetables like cabbage, Brussels sprouts, broccoli and cauliflower have a strong flavor that can turn bitter when simmered in stock, so skip those when saving in the freezer. Once your container is full, it's time for the fun part. Making broth at home may sound like a drag, but it's actually much simpler than I imagined and comes together in no time at all. 

After a quick web search, I discovered two primary methods to make vegetable broth using scraps: the dump-and-go method, in which you simply cover the scraps with water in a pot on the stove, and another that requires an extra step of roasting those scraps in your oven first. 

I could already see a tradeoff coming: Yes, the roasted scraps may lead to a richer broth, but of course it takes longer, requires more cleanup and is a bit more of a pain. To bring you the best advice, I tried both, and I was pretty surprised by the result. 

How to make vegetable broth from vegetable scraps: The step-by-step

After saving scraps for about six weeks, I had more than enough to split into two batches. For the first, I simply placed scraps into a pot until it was almost full, covered the scraps with water and placed on the stove to bring to a boil. I used my Mexican clay pot (called a cazuela) for this batch, as it's said to impart a better flavor and I figured it could give the dump-and-go method a fighting chance. 

The roasted recipes I read suggested putting scraps on a baking sheet for around 20 minutes at 400 degrees Fahrenheit. From frozen, that didn't seem much time to me, but I was surprised to smell the aroma of roasting veg wafting out of the oven after only a few minutes. On second thought, this makes sense, as of course scraps won't take as long to roast up as a full tray of vegetables. 

Same with the non-roasted version: A pleasant, savory smell started coming from the pot before it even came to a boil. Once boiling, loosely cover the pot to allow steam to escape and reduce heat to a simmer.

Some of the recipes I read suggested as little as 20 minutes of simmering time to make vegetable broth, but I really wanted a flavor payoff that made it feel "worth it" to make it myself. Generally with any soup, the longer you cook it, the better it tastes. To give it a full go, I kept the pot simmering longer and tasted every 30 minutes to see how things developed. 

Surprisingly, after about 20 to 30 minutes of boiling, I'd say the flavor was about on par with what you'll get with most pre-packaged vegetable broths out there. I let mine simmer for about an hour and a half to see what would happen, but I saw the best flavor and color after about 45 minutes of simmering time — making the dump-and-go method a breeze with almost zero work and less than an hour of waiting. 

Once the roasted version is out of the oven, I repeated the same process — putting the roasted scraps in my plain ol' mass-market pot, covering them with water, and bringing to a boil before reducing to simmer and covering loosely with a lid. The water in the pot turned a rich brown color much faster (before even coming to a boil), but I also used warm water to get all the roasty bits off the pans and poured this into the pot as well. 

Most recipes indicate you can simmer the roasted version for as little as 20 to 30 minutes too, but I also went a bit longer here to see how flavors would develop. 

Once the broth has reached your desired flavor, remove from heat and allow to cool slightly before pouring into a strainer over a heat-resistant bowl. Press down on the scraps to get out as much liquid as you can, and then discard the scraps in the compost bin (if you have one) or in the trash. 

The verdict 

I'm shocked to say I actually preferred the flavor of the dump-and-go version. The roasted version became very dark in color, which doesn't really bother me since I mostly use broth for cooking beans and making tomato-based soups that already have a deep hue of their own. I also used things like onion skins, which are known to impart a darker color — if you want a paler broth, keep the onion skins out of yours. But beyond the color, I found the dump-and-go version had a cleaner and brighter flavor, while the roasted version tasted a bit more muddled and even slightly bitter. 

After doing more research, I also learned that the whole "longer tastes better" thing really applies more to seasoned soups that will richen with the wait and meat stocks that need to break down over longer periods of time. To make vegetable broth with vegetable scraps alone, about 20 to 45 minutes is an ideal time window — any longer, and you could actually lose flavor or risk your broth becoming bitter. 

Now knowing this, my "wait and see" method may have led to a slightly more bitter roasted broth, so I'll definitely give both a whirl again to see which I prefer. But the best news for all the scrap-savers out there is that this is one instance where less work and less time can actually yield a better result. 

Heck yes for happy accidents and waste reduction. Taking an afternoon to make vegetable broth will be the new fate for all future scraps in my kitchen. What do you guys think? Will you give it a try in yours? Let us know how it gos here! 

Into sustainable tips like these? Follow TriplePundit's 2024 Sustainable Living Challenge all year for affordable and accessible ideas to reduce your personal footprint. February is Home Month, where we dive into how to reduce our environmental impact at home and have a little fun while doing it. 

We heard through the grapevine that everyone's favorite digital assistant, ChatGPT, is also a powerful ally for reducing food waste at home. I for one was a bit skeptical. It seems you can't shake a stick these days without hitting a new artificial intelligence tool that promises the world but often fails to deliver. Can the AI chatbot really help us throw less in the bin? We gave it a try to find out. 

How to reduce food waste with ChatGPT

As internet buzz tells it, you can enter your latest grocery haul, the contents of your fridge or items nearing spoilage into ChatGPT, and it will crawl the web for recipes to help you use them up. This isn't a new concept: Apps like SuperCook also provide recipes based on what's in your fridge, and databases like Allrecipes and Big Oven aggregate recipes specifically for using up leftovers. Fancy smart refrigerators can even scan your food and warn you when something could be on the verge of going bad. 

But let's be real, not everyone can afford a $4,000 fridge, and it can be tedious to select ingredients manually from apps or scroll through large databases to find something that looks good to you. The notion of automating the search and getting straight to the good stuff is promising, especially if you use speech-to-text to rattle off your ingredients into ChatGPT as you look through your fridge. 

Does it really work? 

For my first try, I gave ChatGPT a pretty tough task. Since I just moved apartments and mostly skipped the grocery store for a couple weeks in preparation, I had very little in my fridge and pantry. I gave it a go anyway (don't judge me for saying please and thank you to a machine — if these things eventually outsmart us, they may as well think we're nice). 

I kept the prompt pretty simplistic, and also didn't get super specific about things like spices or basics like oil, vinegar, sugar and flour to see what it could do with less drafting work. The first response yielded five recipes, including a carrot and jalapeno soup I'm pretty excited for and two curries similar to recipes I make at home often. ChatGPT offered descriptions and links to each recipe online, and they all include things like oil and salt (which I didn't specifically mention) so you don't miss anything by not taking the time to list basic staples individually. 

Not a bad start, but I was looking for more diversity, so I asked a short and simple follow-up: "Can you list some more recipes with the same ingredients?" This time, seven recipes came back — including a pickled jalapeno and carrot concoction I'm curious to try and a few versatile side dishes featuring the bit of produce I had on hand. 

But it seemed it could do more to really make use of everything. Since it hadn't mentioned pasta yet, I gave that a try: "Can you list some pasta recipes using these ingredients?" For this one, the responses changed. Rather than a description of each recipe with a link, ChatGPT listed high-level instructions for six recipes within the chatbox.

Since I cook at home pretty often, I could probably make these dishes using only these instructions, but many would benefit from more detail, so this breakdown when asking a few follow-up questions from the same ingredient list is a clear drawback. I copied my list and started a fresh chat with some more guidance.

The links were back, but the responses weren't as accurate as I'd hoped from a more specific prompt. Curiously, though I mentioned soups rather than pastas this time around, ChatGPT suggested two pasta dishes and no soups. It also ignored my request for 20 recipes and only listed seven. 

Still, it was working from a pretty limited list of ingredients, and I was curious how it could perform with some more to choose from. After our first trip to the grocery store post-move, I headed back to ChatGPT to give it another go. I added a wider selection veg, including broccoli, cauliflower, potatoes and cabbage, as well as some citrus fruits, fresh herbs, oat milk, and an expanded list of pantry items including soy sauce, nuts, and grains like quinoa and farro. 

Surprisingly, a larger list didn't turn up more recipes. ChatGPT gave me five recipes to start with, although I asked for 20, the same amount it gave me when I had less stuff. To exhaust all my options, I tried the reverse and only gave it one ingredient that was on the edge of spoilage. 

This turned up a solid result without the bother of listing everything I had on hand: ChatGPT recommended eight ways for me to use up my neglected carrots, including links for each. 

Is it worth it? 

It wasn't perfect, but I'd use it again. I got a decent variety of recipe ideas — with American, Italian, Mexican, Moroccan and Greek fare all making the list through my various exchanges — and I traded a full web search for a simple question that took less than a minute to draft.  

It's worth noting: I used the same prompts on both the free GPT3.5 version and the paid version, GPT4, which costs $20 per month. Both worked, but GPT4 clearly outshines as GPT3.5 does not provide links for any of its responses. 

If you already pay for GPT4, this is a solid option to take the guess-work out of cutting food waste, but I wouldn't say it's worth shelling out $20 a month unless you can also use ChatGPT for other things. Google's ChatGPT rival, Bard, also does pretty much the same thing for free (although sometimes links are missing), so there's that, too.

If anything, an exercise like this can teach us that even when we think "there's nothing in the house" to cook so we have to order takeout or head back to the store, we can often do more than we think with what we have on hand, helping us to save money, reduce waste and lighten our impact on the environment. Considering global food waste contributes more carbon emissions than most countries, it's certainly worth a try. 

Into sustainable tips like these? Follow TriplePundit's 2024 Sustainable Living Challenge all year for affordable and accessible ideas to reduce your personal footprint. February is Home Month, where we dive into how to reduce our environmental impact at home and have a little fun while doing it. 

You're probably storing your fruits and vegetables wrong. It may sound like clickbait, but the truth is improper storage is the No. 1 reason your fresh fruits, vegetables and herbs are spoiling faster than you can use them. Learning how to store fruits and vegetables properly can extend their lives for days or even weeks, helping you to cut down on food waste, reduce your personal footprint and avoid tossing your hard-earned money in the trash. 

As far as sustainable habits go, it's hard to get more low-lift than this one, as it's mostly about learning new things and making creative use of materials you already have to cut your waste down to size. We're breaking down the basics as part of our 2024 Sustainable Living Challenge. 

How to store fruits and vegetables properly: The basics

Learning how to store fruits and vegetables properly boils down to two things: knowing which foods should go in the fridge, and keeping ethylene-producing foods and ethylene-sensitive foods away from each other. 

That sounds complicated, but it's actually super simple. Some produce likes the fridge, while others prefer a cool, dark place. Ethylene, meanwhile, is a gas produced by some foods as they ripen that can cause other foods to ripen and spoil faster. Learn how to store fruits and vegetables like a pro by consulting our list, as well as this one-sheeter of ethylene-producing and -sensitive foods.

How to store fruits and vegetables: In the refrigerator

Carrots and celery. Learning how to store fruits and vegetables comes with curiosities, and celery and carrots are a prime example. If you plan to use your carrots and celery in a few days, they're fine kept in the crisper drawer of your refrigerator. But you can keep them crisp for way longer if you cut them up and store them in glass jars filled with water — this method also works for reviving forgotten celery or carrots that have already started to go soft. 

Cucumbers. Cooks are split on the best place to store cucumbers: While their crisp texture lends them to being served cold — and the refrigerator can indeed extend their lives — cucumbers are prone to damage if left in too humid an environment. To prevent this, store cucumbers in a covered (but not airtight) container lined with a clean tea towel. 

Peppers. From sweet bells to spicy serranos, peppers will last longer when stored in the fridge, but you also want to avoid excess humidity. The gurus at Martha Stewart's blog recommend storing bell peppers in a resealable plastic bag, while the chefs at Master Class suggest storing jalapeños and serranos in a paper bag, both in your fridge's crisper drawer. Both bag types can be reused time and again to reduce waste. 

Cilantro, parsley and asparagus. Store cilantro and parsley like fresh flowers, trimming the bottom of the stems, placing them in a glass jar with a bit of water and putting them in your fridge. They will keep this way for about a week. To maximize freshness for up to a month, drape a reused plastic produce bag over the jar of herbs, making sure it's covered but not sealed. Surprisingly, asparagus is also best stored this way and will keep crisp for days longer. 

Other fresh herbs like oregano, rosemary, thyme, sage, chives and mint. Wrap these fresh herbs in a damp tea towel inside a ziplock bag in your refrigerator. Check them frequently, removing any bits that are going off and re-moistening the towel as needed, and they'll keep for a week or longer. Basil is best left on the countertop (see below). 

Green beans. It's a race against the clock with green beans. They love the cold, so get them in the fridge as soon as you get home from the grocery store or farmer's market. Keep them in the crisper drawer in an airtight container lined with a tea towel to avoid excess moisture. 

Lettuce and leafy greens. Excess moisture is what causes greens to start wilting or go brown. Keep them dry by storing loose greens in an airtight container with tea towels on the top and bottom to maintain freshness for 10 days or more. Wrap whole heads of lettuce in clean tea towels and keep them in the crisper drawer for up to three weeks. 

Eggplant. Treat these similar to lettuce, wrapping the whole eggplant in a tea towel and placing inside a covered (but not airtight) container. 

Zucchini and summer squash. Keep these in a paper bag in your crisper drawer to prevent them going soft. 

Broccoli, cauliflower, cabbage and Brussels sprouts. Store these items stem-side-up in a covered (but not airtight) container or a reused plastic bag. Make sure to maintain ventilation and avoid wrapping too tightly, and avoid storing these vegetables directly next to your fruits as they emit ethylene gas which can make fruits ripen faster. 

Mushrooms. Mushrooms are sensitive to absorbing other flavors and becoming soft when exposed to too much moisture. Store in a paper bag and away from strong-smelling foods like takeout for best results. 

Citrus fruits. Store your lemons, limes, oranges, grapefruits, and other citrus in mesh or paper bags in the crisper drawer of your fridge, and avoid cramming them together too tightly as this can cause them to mold. 

Most other fruits. Other than those listed below, most fruit is best stored in the crisper drawer of your refrigerator and away from ethylene-producing vegetables. Some fruits, including apples, kiwis, mangoes, peaches and plums, also produce ethylene, so try to keep these separated from the rest of your produce to avoid faster ripening. 

How to store fruits and vegetables: Outside the refrigerator

Tomatoes. Refrigerating tomatoes diminishes their flavor and can impart a mealy texture. Keep your tomatoes on the countertop out of direct sunlight, and avoid piling them on top of each other if you can as this can make them go moldy much faster. 

Berries. This may also come as a surprise, but the humidity in your fridge can actually make berries develop that dreaded mold much faster. To keep your strawberries, blueberries, raspberries and blackberries fresh for longer, store them outside the fridge and do not wash them until they're ready to use. 

Onions and garlic. Onions and garlic will last longest when kept in a cool, dark place. While a root cellar (or even a basement) isn't an option for everyone, you can mimic these conditions by keeping your onions in your pantry or inside a reused paper bag or cardboard box for low light and good ventilation. Keep onions and garlic away from potatoes, as they emit ethylene which will make the potatoes ripen faster. 

Potatoes. While you want to keep your potatoes away from your onions and garlic, you'll store them the same way, creating that cool, dark place in a cupboard or with a paper bag or box. 

Winter squash. These love a cool and dark place, too, so keep them in the cupboard or a paper bag or box, away from your onions and garlic. 

Bananas. Keep your bananas on a hook or in a bowl on your countertop, away from your onions and garlic. 

Basil. Do the same as your cilantro and parsley, putting in a jar with water and covering loosely with a reused produce bag, but leave it on your counter and out of direct sunlight. 

Avocados. Keep your avocados on the counter so they ripen faster, but if you start to notice softness before you're ready to use them, go ahead and pop them in the fridge to extend their lives for a few more days. 

Melon. Keep melon on the counter, away from direct sunlight, until you're ready to slice it, and store any leftover cut melon in an airtight container in the fridge to extend longevity. 

This story is part of AI for Good, a guest-contributed column focused on harnessing the power of artificial intelligence to reduce environmental impact and improve quality of life. If you're interested in contributing your perspective to this column, please get in touch with us here. 

A big announcement rocked the philanthropic world at the close of 2023. Ten leading funders pledged $200 million to advance artificial intelligence (AI) “for the public interest.” The initiative aligns the philanthropies’ grantmaking with the framework advocated by U.S. Vice President Kamala Harris. During her landmark speech last fall, she discussed the future of AI and how the technology has the potential to bring "profound good" and "profound harm."

Most of the discourse around AI to advance public interest is about mitigating harm with stronger governance. While this is critical, it’s also worth thinking about the other side: How do we ensure AI improves life for communities who have been left behind? 

After a decade of working closely with over 100 tech-powered nonprofits, I have seen tech's potential to address our most pressing challenges. I’ve also seen vulnerable populations get left behind in moments of innovation. This time, it should be different. AI should not only protect but actively work for the public interest. And nonprofits are crucial in fulfilling this mission. 

The evolving AI for humanity landscape

As part of their $200 million philanthropic commitment, the coalition aims to “leverage AI to innovate in the public interest and deliver breakthroughs to improve quality of life for people around the world." Fortunately, this future is not hypothetical. It is unfolding now thanks to AI-powered nonprofits.  

Builders are already deploying AI to address every problem humanity faces. Since the release of ChatGPT, AI innovations for social causes have massively increased. For instance, 37 percent of the nonprofits that applied to Fast Forward’s most recent tech accelerator are building AI tools. This trend is a significant jump from last year's applicant pool. 

Like any other industry, the nonprofit sector is realizing the vast opportunities of AI. We also shouldn't fail to notice that nonprofits are uniquely positioned to innovate with AI in the public’s interest since they operate without a profit motive. When it comes down to it, public interest isn't a side project for most nonprofits — it’s the main thing. 

Here are just a few examples of nonprofits using AI to create a positive impact on humanity. 


Providing career advice to under-resourced youth

The opportunity gap is persistent and complex. A convergence of factors like race, economic status, and family background significantly shape employment prospects and income disparities. Jared Chung, the founder and executive director of CareerVillage.org, has been tackling this issue for over a decade. His tool of choice? Technology. It’s what inspired CareerVillage and its AI career mentor, Coach. Unlike traditional (read: human) career advisors, Coach is free and available 24/7, offering students personalized guidance in navigating their career paths. 



This level of accessibility is key for students who may have a job that takes up their free time or might not have anyone to talk with about career paths. Learners have used CareerVillage to enhance their resumes, conduct mock interviews, get advice on college majors and much more. With CareerVillage's support, over 7 million learners from 190 countries have accelerated their professional journeys. Bridging the opportunity gap is crucial to addressing societal inequity, and it begins with efforts from AI-powered nonprofit builders like Jared.

Making cancer treatments accessible

Scientific research is rapidly advancing thanks to AI. This trend holds in developing affordable cancer treatments. Pharmaceutical companies are typically more incentivized to develop new, high-revenue-generating drugs over more affordable options. This leads approximately 40 percent of Americans with cancer to exhaust their life savings within two years of diagnosis. 

This harsh reality reveals an area of opportunity. Dr. Laura Kleiman, now founder and CEO of Reboot Rx, was a research center leader at the Dana-Farber Cancer Institute in Boston when her mother was diagnosed with cancer. The experience showed the potential to repurpose affordable generic drugs to treat certain types of cancer.


Bringing new cancer treatments to market tends to be a lengthy and expensive process. It often takes years and significant cost. Reboot Rx developed an AI tool to comb through thousands of published research studies to identify generic drugs suitable for cancer treatment. Without the use of AI and machine learning, this process would be manual and take years. But with machine learning, Reboot Rx brings the research timeframe down to mere weeks and substantially reduces costs. 

An example is the FDA-approved drug Anastrozole to prevent breast cancer in postmenopausal women. While its initial purpose was to treat breast cancer for women who already have it, it was recently approved as a preventative measure by the United Kingdom’s Medicines and Healthcare Products Regulatory Agency. Now, thousands of women in the U.K. can get the treatment they need, potentially saving their lives and preventing them from going into medical debt. 

Laura's experience, coupled with AI, has been key to unlocking this elegant, life-saving solution.

Enhancing learning for low-resourced students

Two-thirds of young people globally lack home internet access. That's 2.2 billion young minds missing out on learning opportunities that could profoundly shape their futures. This is a problem that Abdulhamid Haidar felt a deep calling to solve. Growing up as a middle-class kid from Syria, Abdulhamid's trajectory was unlikely. His father tutored him in math, and it paved his way to MIT, Harvard and Stanford. Abdulhamid recognized that not all young learners have the privilege of personalized math intervention, but most have access to text messaging and other social messaging platforms — which don’t always require internet access. He created Darsel so students in low-income countries could receive the same personalized and interactive math support he got as a child. 



Darsel is a math-learning chatbot accessible via text message. Using AI, Darsel creates personalized curriculum by adapting content to each student’s levels. The chatbot provides hints and explanations that make learning math fun, while requiring less effort from teachers. It also bases its lessons on the local curriculum to keep students on track to meet their school requirements. 

The chatbot is deployed in over 2,000 schools across countries like Jordan, India (Delhi) and Nigeria (Lagos). Local curricula differ in every region, so Darsel must personalize its learning algorithms to meet various standards. It does so by training the AI on proprietary content directly from the schools in these countries. Thanks to Abdulhamid's vision and AI, quality education is now just a text message away for countless learners.

Improving the livelihoods of rural farmers 

Achint Sanghi, co-founder and chief technology officer of Gramhal, grew up in Bengaluru, India. He was deeply disturbed by the onslaught of news about farmers facing crop losses due to climate change and the resulting deaths by suicide. The devastating epidemic is a harsh reality, with 30 farmers dying by suicide each day as of 2022 (there is an entire Wikipedia page dedicated to the topic). Achint believed that we could — and should — provide farmers with better agricultural information to curb this injustice. 



He developed a solution. By pairing a WhatsApp chatbot with weather data, government agricultural data and crop price market intelligence, he unlocked access to good data that helps farmers increase their livelihoods and curb the effects of climate change at the same time.

The innovation doesn’t stop there. Using natural language processing (NLP), which is a computer’s ability to understand natural human language in written or spoken form, farmers can receive weather advisories in their local languages. 

Gramhal’s newest innovation is an audio-based digital community knowledge platform called Matar. It allows farmers at various literacy levels to ask questions, and its AI generates answers which are validated by other farmers, resulting in a shared hub of knowledge. Using AI to scale the collective wisdom of the local community enables farmers to do their best work. Achint and his team at Gramhal are unlocking access to essential information to improve farmers' quality of life.

The imperative of supporting AI for humanity

These stories illustrate the importance of supporting the builders of AI for humanity. Philanthropists like Reid Hoffman, Google.org, the Patrick J. McGovern Foundation and Salesforce, which began exploring “AI for humanity” long before AI became mainstream, understand the value of supporting the builders. These AI-powered nonprofits wouldn’t have impacted as many lives as they have today without the support of these trailblazing philanthropists.

It’s clear that AI has the potential to exacerbate existing inequalities. But it also has the potential to scale solutions in ways we’ve never seen before. By supporting the good actors — the AI-powered nonprofit builders who are in a unique position to spearhead social impact with AI — we can meaningfully address the big problems we face across education, health, climate and more. Philanthropists are starting to pay attention to AI, but there is a need for more support. More funding will enable AI-powered nonprofits to build more, better and faster. 

Editor's Note: This story was updated on February 5, 2024, to correct Dr. Laura Kleiman's title.

Fueling corporate vehicle fleets is complex, and getting it wrong can cost millions in excess labor and energy costs for fleet operators.  This challenge is only growing as operators balance multiple fuel type needs and alternatives such as renewable fuels come to market. The energy delivery company Booster has developed a digital-first solution to handle this complexity.  Operators who previously had no other option but the gas station can now start every shift ready to go, saving time and money while reducing fossil fuel needs. 

Booster serves everyone from small service businesses like local landscapers up to the largest fleet operators in the world, such as Amazon, to power transportation more sustainably.  However the company got its roots back in 2015 serving consumers at large office parks.  "Before I founded Booster, my family had designated me as the ‘chief fueling officer’ because no one wanted to go to the gas station,” recounted CEO Frank Mycroft. “That’s when I realized the need for a better solution.  We launched service at top-tier corporate campuses like Facebook, Paypal, Cisco and Genentech, which required us to build the highest bar of quality, trust, digital-power transparency and service.  We call this the purple promise, and it anchors our game-changing fleet service today.”

The pandemic steered Booster to focus on its business fleet clients, but to do so in a digital-first, self-service model that had never existed before in the industry, and enabled more complex last-mile fleets to adopt mobile energy delivery. 

Because Booster was the first company in the United States to offer mobile gasoline refueling services to last-mile fleets, this creation of a new industry sector came with its own set of challenges. “Booster had to work closely with regulators to build this industry,” said Puneet Bawa, the company’s general manager for Southern California. "Every element of our systems, from the digital services to the hardware, is engineered with technology to meet the strictest regulatory standards to deliver renewables and gasoline with the lowest emissions.” 

Mobile gasoline refueling services were not permitted in most regulatory codes when Booster was founded. So, the company had to collaborate with government agencies in states like California, Texas and Washington, presenting the company’s training, technology, and business model plans that worked to eliminate emissions and hazards. “We co-authored multiple new laws and regulations,” highlighted Shenna Bradshaw, the company’s head of policy. “Booster was the first in this game.” 

Booster creates a more sustainable way of fueling fleets 

Booster delivers conventional and renewable fuels, as well as hydrogen and electric vehicle services in select markets.  The company’s dual-product delivery assets serve complex, multi-product client needs efficiently. Booster also works with partners to offer EV charging for fleet EVs and leverages its team of talented commercial drivers to deliver hydrogen within the company’s partner network.

“We are focused on eliminating the number of miles driven to gas stations and living up to our credo of increasing sustainability and reducing our customer's carbon footprint,” Bawa said.

Booster is also betting big on renewable diesel. “In 2024, California is going to mandate that all off-road vehicles and equipment must use dyed renewable diesel.  The challenge here is access.  Booster has partnered with some of the largest renewable suppliers on the West Coast,” Puneet shared. “We are in a strong position to lead the charge in renewables conversion, both on- and off-road. Our systems are nimble and flexible, coupled with tech to predict demand autonomously, making us the most versatile and viable solution.”

Moving toward more alternative energy solutions aligns with Booster’s sustainability goals, Bawa said. “In addition to renewable diesel and mobile electrification through a third-party partnership, we have supported mobile delivery of hydrogen around the Port of Los Angeles,” he explained. “And we are exploring avenues where Booster could partner with other companies to facilitate the delivery of alternative fuels.”

Booster saves companies time and money

In the San Diego area, 35 percent of Booster’s clientele are landscape companies. These companies generally send out crews of four to six workers in pickup trucks and trailers every day and often need refueling services before each new day can begin.

“We optimize cost efficiencies for companies by mitigating the need for four to six individuals to be present in the vehicle during fueling at a gas station, resulting in significant savings on labor expenses,” Bawa explained. 

Even more critical than cost savings is employee safety. Bawa got an up-close view as to why in his prior role managing the insurance program for another company’s corporate fleet. “Two out of three preventable accidents our fleet had were from being backed into at a gas station,” he said. “Simply being parked at a gas station or fuel stop is one of the biggest causes of accidents. We provide our customers with peace of mind.”

Booster is also able to pass on savings in direct fuel costs. The branded gas found at most gas stations is generally more expensive than unbranded fuel, and Booster participates in many unbranded fuel contract deals that allow it to offer clients better prices. The company also spends little on advertising, which further drives down pump cost for customers. “Our biggest competitive advantage is word of mouth,” Bawa said. 

Booster is leading the industry in new directions

The logistics industry has dealt with tremendous volatility since 2020, Bawa shared.  Booster’s procurement methods and internal efficiencies allow the company to provide stable and competitive solutions that help customers manage and reduce the impact of the macro-environment on profitability, he said. “We closely monitor the markets,” Bawa told us. “Every penny holds significance both for us and our customers.  We have effectively taken these elements and turned them into a competitive advantage, allowing us to outperform our peers in the industry.” 

Booster says it’s laser-focused on creating a more sustainable and economical fueling sector. By creating partnerships with third-party providers, the company helps to ensure that renewable fuels, hydrogen and electricity are all available in the fleet fueling marketplace.

“When I first started here, I was skeptical about sustainability, but now I have seen firsthand how this process works, and I see our work as something that is changing the landscape of this industry for the better,” Bawa said. “We are cutting out the middleman, cutting carbon emissions, and accelerating the adoption of renewable alternatives.  It’s a one-two approach: wean customers off the gas station, then off of fossil fuels entirely.  It is inspiring to me, and I hope it inspires others to do their part for a better future.”

This article series is sponsored by Booster and produced by the TriplePundit editorial team.

Did you know that every handful of M&M’s or package of  Ben’s Original you eat not only tastes good, but does good too? Social responsibility is not only good for business, but it’s increasingly expected by the American public. More than half (55 percent) of U.S. consumers say companies should be involved with social, environmental and political issues, according to a recent study from Harvard Business School. Additionally,  75 percent of respondents consider it somewhat or very important for companies to improve the world. When it comes to bottom lines, reputation with external and community stakeholders has a significant influence on corporate earnings.

With this commitment in mind, leadership across Mars and its family of brands are working to identify opportunities to leverage their influence in support of underserved communities. Through several initiatives across its portfolio, Mars is focusing its resources to bolster diversity, equity and inclusion for both employees and consumers.

In doing so, the company launched programming to support women entrepreneurs, artists, and Black college students among others, to help lift them toward their goals. 

“This is all happening across Mars, driving a societal positive impact,” said Marissa Viola, senior director of brand and content at Mars Wrigley. 

For example, the iconic Mars brand M&M'S launched the M&M’S FUNDd last year in an effort to help increase the sense of belonging for 10 million people internationally by 2025. “We’re showing up to support fans across the world,” Viola said. That support  includes resources, mentorship, opportunities and financial support in the arts and entertainment spaceBut that’s not all.

To celebrate and uplift women globally, this year M&M’S launched Flipping the Status Quo, honoring women who are positively impacting their communities. In March, 20 women were selected, and each was awarded $10,000 to support their work. Mars and M&M’S later offered a similar program to its vast network of more than 140,000 associates from around the world, and invited them to nominate co-workers who are flipping the status quo by building a more inclusive world and helping women reach their full potential. 

“We’re looking for women who are doing something new in their industries — whether it’s STEM or fashion,” the company wrote in its call for external applicants. “We want to help them further uplift their missions to help everyone feel like they belong.”

The Dove brand also celebrates women entrepreneurs with the two-year-old Dove InstaGrants program, awarding three female entrepreneurs each year with a $10,000 grant to help support their business ventures.


“Ultimately, we feel that fostering an inclusive brand can help shine a light on women and the issues they stand for,” Viola said. “We’re not just using ads, but actually acting to lift women to the next level.”

Mars is also working to create opportunities for underserved groups across its portfolio — from snacks and food, to pet nutrition and veterinary health. 

The Ben’s Original brand, for example, runs  its Seat at the Table Fund, a $2 million scholarship program to help African American college students eager to work in the food industry. Co-sponsored by UNCF (the United Negro College Fund) and National Urban League, successful candidates receive funding for educational expenses for associate, bachelor’s or certificate programs in culinary arts or food science. 

“African American students often face more financial obstacles and lack access to networking opportunities and mentorships that are critical to career success,” said Kristen Campos, vice president of corporate affairs for Mars Food and Nutrition in North America. “It’s inspiring that Mars recognizes the need for change and is taking action toward it.”

Investing in young people with aspirations in the food space also helps to bolster the future of businesses like Mars. “Supporting and empowering young professionals from a diverse range of disciplines and backgrounds will help bring the brightest minds to our business and set us up for continued growth and future success,” Campos said. “The Seat at the Table Scholarship Fund will have a lasting impact on scholarship recipients by helping to provide them with support for higher education and opportunities they deserve.”
 
In March 2021, eight U.S. students were each awarded the first $25,000 annual grants. Since then, the program has been expanded to include students in the United Kingdom and Canada. The grants can be renewed each year.

“Mars and Ben’s Original Seat at the Table Scholarship provided me with the financial support and community I need to fully engage in my academics and push myself further in my studies,” said Chai Comrie, a student in Florida A&M University’s College of Agriculture and Food Sciences and a Seat at the Table scholarship recipient. “I am grateful to be able to solely focus on my education as a result of this scholarship.” 

Every year, Mars strives to introduce resources to consumers and employees that help them achieve their personal ambitions and make their mark on greater society, Campos said. “I’m proud to work for a company like Mars that invests in underrepresented individuals and communities by providing access to — and creating opportunities for —new and diverse talent and empowering them to pursue their dreams.”  

This article series is sponsored by Mars and produced by the TriplePundit editorial team.

(Image credit: New Africa/Adobe Stock and Mars)

Contrary to expectation, the aviation industry accounts for a relatively small share of global carbon emissions. It was responsible for 2 percent of global emissions in 2022. However, the industry is growing exponentially, faster than road, rail or shipping. And flying forms the largest chunk of an individual’s carbon footprint. 

The biggest challenge of the aviation industry is that it is the hardest to decarbonize. “Air transport has always been referred to as a ‘hard-to-abate’ sector due to the fact that we don’t have off-the-shelf solutions for decarbonization,” Haldane Dodd, executive director of Air Transport Action Group, said at the Global Sustainable Aviation Forum during COP28 in Dubai.

Though it comes with challenges, the aviation industry has established that the use of sustainable aviation fuel (SAF) is a viable solution and perhaps the only way to decarbonize the sector without relying on carbon offsets. It is estimated that SAF could cover around 65 percent of the total reduction in emissions needed by the industry to reach net zero in 2050, as called for in the 2015 Paris Agreement. 

What exactly is sustainable aviation fuel?

Sustainable aviation fuel is a liquid fuel used in commercial aviation that reduces carbon dioxide emissions by up to 80 percent. It is produced from a number of sources — referred to as feedstock — that include waste oil and fats, green and municipal waste, and non-food crops. 

The first test flight with biojet fuel, which is extracted from plant or animal sources, was performed by Virgin Atlantic in 2008. More recently, Virgin Atlantic celebrated its first 100 percent SAF flight from London to New York City. Named Flight100, it marked the world’s first 100 percent SAF flight by a commercial airline across the Atlantic. The sustainable aviation fuel used for the flight was made from a blend of waste fats and plant sugars.

The industry is ready to use sustainable aviation fuel, but there is not enough of it

Although many airlines are ready to use sustainable aviation fuel to fulfill their net-zero goals, the supply is limited. 

“There was at least triple the amount of SAF in the market in 2022 than in 2021. And airlines used every drop, even at very high prices!” Willie Walsh, the International Air Transport Association’s director general, told India-based aviation magazine SP’s Airbuz. "If more was available, it would have been purchased." In 2023, the amount of SAF available met just 0.20 percent of the industry’s fuel needs. That amount cost around $1 billion. 

During the International Civil Aviation Organization Conference on Aviation and Alternative Fuels, held in Dubai before COP28, 50 airlines representing over 40 percent of global air traffic committed to using SAF for more than 5 percent of their total fuel use by 2030. Many set a goal of 10 percent and some up to 30 percent by 2030.

Boeing is mobilizing its supply chain to complete the testing necessary to ensure its commercial airplanes are 100 percent SAF-compatible by 2030. Since 2022, the company has agreed to purchase 7.6 million gallons of sustainable aviation fuel for its U.S. commercial airplane operations.

Rolls-Royce recently announced that it successfully completed compatibility testing of 100 percent SAF on all of its in-production civil aircraft engine types. This fulfills its 2021 commitment to demonstrate that there are no engine technology barriers to using 100 percent SAF.

How much sustainable aviation fuel is needed, and how much will it cost?

Meeting the 2050 net-zero goals will require an annual production capacity of 118.6 billion gallons of SAF. Investments are in place to expand the annual production from the current 33 million gallons to 1.3 billion by 2025. 

To match the amount of jet fuel the U.S. used in 2019, for example, the country would need to invest $400 billion to deploy 250 sustainable aviation fuel refineries by 2050. 

The current amount of SAF available on the global market is extremely low. And right now, SAF is three to five times more expensive than fossil fuels. Widespread use of the fuel will only be possible if its supply volumes and availability increase significantly as quickly as possible and SAF prices fall. 

Scaling up production is a challenge

The only way SAF is currently produced at scale is with feedstock, but the available supply of feedstock materials is expected to limit increased production, said Agnes Thornton, director and co-founder of Sustainable Flight Solutions Ireland, an independent organization bringing together the aviation industry, supply chain stakeholders, and academia to drive the production and implementation of SAF.

“The development and acceleration of synthetic fuel production, as well as novel feedstock opportunities in the biomass sector, are essential to meet mandated demand from airlines, as well as voluntary demand from other industries,” Thornton said. 

SAF can be produced synthetically via a process that captures carbon directly from the air. It is considered sustainable because the raw feedstock does not compete with food crops or water supplies, and it is not responsible for forest degradation. 

Power-to-X technology is another way to scale sustainable aviation fuel production, Thornton said. Power-to-X is a collective term for technologies that turn electricity into carbon-neutral synthetic fuels, such as hydrogen, synthetic natural gas, liquid fuels or chemicals.

The Lufthansa Group, one of the five largest SAF customers worldwide, is investing up to $250 million in procuring next-generation SAF technologies for the coming years. Their focus is on Power-to-Liquid and Sun-to-Liquid technologies. For example, Lufthansa Airlines, the German Aerospace Center, Airbus, MTU Aero Engines and Munich Airport recently signed a letter stating their intent to research Power-to-Liquid aviation fuels. Furthermore, the Lufthansa Group’s Swiss International Air Lines invested in the solar power manufacturer Synhelion at the end of 2022. The airline aims to fly with the first quantities of solar fuel.

“New technologies are being developed at a fast rate,” Thornton said. “Feasibility is one thing, however more important is sustainability. Several certification bodies, such as the [International Sustainability and Carbon Certification] and RSB, ensure entire supply chain certification and sustainability of the end product. The testing for feasibility and commercialization is yet to come for several of these technologies.” 

To achieve net zero by 2050, increased funding for early-stage research and development, as well as policy development to aid SAF deployment processes, will be the determining factor in how fast the industry will move. 

Naysayers might argue sustainable living could never move the needle on monumental challenges like climate change and environmental pollution, but the data shows individual actions add up to massive impact. 

If everyone around the world cut the food they waste in half, that alone would get us 15 percent of the way toward capping global temperature rise at 1.5 degrees Celsius and avoiding the worst impacts of climate change. If every American drove just 10 percent less, we'd avoid carbon emissions equivalent to shutting down 28 coal-fired power plants. And if just half of us chose to eat less meat — not zero meat, less meat — that's another 15 percent closer to the climate finish line, to name just a few examples of lifestyle shifts proven to make a big collective difference. 

People say they're ready for this kind of change. But many aren't sure where to start, what shifts are actually helpful, and how to fit those shifts into their increasingly busy lives. Images of aesthetic zero-waste homes and pricey sustainable "swaps" floating around social media can easily leave us feeling like what we do will never be good enough, so there isn't much point in trying.

The good news is: That's completely bogus. Moving toward sustainable living doesn't have to be more expensive, or even more time-consuming, than what you're doing now. And if that new year's diet taught us anything, it's that all-or-nothing mindsets only set us up for failure and hold us back from what we can really do. 

After rounding up a list of sustainable habits to try in 2024, and seeing the response from our community of readers, we found ourselves inspired to prove sustainable living can be easy, budget-friendly and fun (yes, fun!). 

Join us all year for the Sustainable Living Challenge!

For the rest of the year, our staff of contributors will be trying out new-to-us sustainable living habits and sharing what we learn along the way. Finding easy ways to minimize food waste, trying out new modes of transportation like microtransit, and unlocking the impact potential of our 401(k) plans are just some of the sustainable shifts we're giving a go this year.

We invite our community of readers to take the Sustainable Living Challenge and join us as we adopt simple, accessible habits that reduce our personal footprints!

Every month will focus on a key theme — covering simple changes you can make at home, with your money, when you’re traveling, with your entertainment and when you’re shopping — and will feature tips, tricks, and personal experiences from our readers and writers.

We'll invite our community to follow along by choosing one or two things each month that feel realistic and attainable, no matter how big or small. And we'll follow up throughout the year, with the aim of incremental improvement and increasing ambition as we can. 

It's all part of our new focus on solutions journalism and our aim to empower our community to be the solution in their own right. We'll kick off next week with Home Month, including budget-friendly ways to reduce energy, water and waste at home. Some things our team is committed to this month include: 

• Saving our vegetable scraps for homemade broth.
• Finding other low-lift ways to manage food waste, such as storing food optimally and even using tools like ChatGPT to keep our bins at bay.
• Sneaky and simple tactics to cut water and energy use, from getting smart about doing our laundry and dishes to finally clearing those old emails out of our archives. 
• Auditing our trash! And cutting it down to size. 

Ready to join us? Sign up for our daily newsletter to receive email updates, and follow us on LinkedIn and Instagram to see some of the ways our readers and writers are getting more sustainable this year. You can also get in touch with us here with tips or questions and join the conversation on social media with the hashtag #3pSustainableLivingChallenge. 

Last summer saw an invasion of epic proportions. A massive island of seaweed sprang up in the Atlantic Ocean and drifted ashore. While mats of brown algae have blanketed the tropical shores of the Caribbean before, 2023 was one of the biggest blooms yet — spanning over 5,000 miles. 

In this case, the brown algae is Sargassum, which naturally clumps together to form free-floating mats. It's popped up in the central Atlantic and Caribbean in higher frequencies since 2011. Once confined to their namesake Sargasso Sea in the central Atlantic, the growing number of Sargassum mats now damage ecosystems and harm economies. 

Yet enterprising companies are tackling the abundance of algae with gusto, transforming it into products like shoes, paper, animal feed, compost and charcoal. One business, Seaweed Generation, takes a different approach to the problem: robots. Its seafaring devices clean up the seas and sequester carbon at the same time.

Ecosystems smothered by seaweed 

Small mats of Sargassum can be beneficial, providing food and protection for sea turtles, fish, crabs and birds. They’re also important nursery areas for commercially-fished species like mahi mahi, amberjacks and jacks, and they help control beach erosion when washed ashore. 

The problem is when Sargassum grows out of control. Large blooms can block sunlight, killing valuable seagrasses below. When the algae die and decompose, they smother corals and deplete oxygen in the water, causing fish kills. They can also pose problems for sea turtles by deterring them from critical nesting habitats and hindering hatchlings from swimming offshore.

To make matters worse, the latest blooms contained large amounts of plastic debris covered in bacteria. These bacteria carried genes causing leaky gut syndrome, which sickens fish, crustaceans and seahorses.

Costs of Sargassum

These Sargassum blooms take a bite out of the economy, too. The piles of brown slime scare off tourists with the smell of rotten eggs that can cause respiratory problems. For instance, in areas affected by large Sargassum blooms in 2018, Barbadian hotels saw their occupancy drop, while those in areas unmarred by seaweed experienced increased occupancy. Tourism in Caribbean islands can generate over $60 billion, contributing up to half of many countries’ GDP. Similarly, tourism is one of the largest industries in Florida, regularly contributing $80 billion to $95 billion toward the state’s GDP and supporting millions of jobs.

To add insult to injury, the clean-up of Sargassum is expensive. In 2018, the Caribbean-wide clean-up cost over $120 million. And what to do with the copious amounts of seaweed is problematic. Since it contains arsenic and other heavy metals, it’s unsuitable for food or fertilizer. Yet leaving it alone can clog desalination and power plants and damage fishing boats, equipment and gear. 

Seaweed solutions

Where others saw a floating mess, Seaweed Generation saw an opportunity. Instead of beach cleanup or product development, they focused their efforts at its source.

“If you want to deal with the Sargassum problem, you have to deal with it offshore,” said Mike Allen, co-founder and chief science officer of Seaweed Generation. “Once it hits that beach, it's too late. And the second major thing is as soon as it hits that beach, it's degrading.”

Inspired by manta rays, they created a seaweed-wrangling robot called the AlgaRay. Gliding slowly across the ocean’s surface, it collects noxious seaweed and dives 200 meters to release it. At that depth, the air sacs keeping the seaweed buoyant compress, and the Sargassum sinks to the ocean floor. It then repeats this sea-cleaning action four to six times per hour.

“What I like about it is its elegance from a carbon perspective, because these robots are solar-powered and the energy footprint is tiny,”  Allen said. “All we're doing is literally moving seaweed biomass about 200 meters. That's all our energy costs.” 

These robotic maneuvers have two main benefits: ridding the surface of algae and sequestering carbon. Sargassum uptakes carbon for photosynthesis from the ocean water surrounding it. And the ocean is a giant carbon sink, absorbing about 31 percent of carbon dioxide emissions from the atmosphere. While seaweed can sink naturally to the ocean floor, the AlgaRay aims to amplify this process. 

At depths below 1,000 meters, the seaweed and the majority of its carbon should stay there for hundreds of years, according to Seaweed Generation’s estimates. 

In fact, the deep sea is something of a black hole for carbon. The amount stored there is 17 times more than that found in the surface ocean, the land and the atmosphere combined, Allen said.

Just one of Seaweed Generation’s offshore models of the AlgaRay should be able to sink 80,000 tons of Sargassum per year, Allen said. That’s equivalent to removing over 8,000 tons of carbon dioxide, which is the same impact as growing over 132,000 tree seedlings for 10 years.

Challenges of seaweed sequestration

Seaweed Generation is off to a great start, but a few obstacles lie on the road ahead. While clearing away Sargassum removes the problem for us, the ocean floor is not devoid of life. However, the company intends to spread out the deposits of seaweed to mimic the natural process of Sargassum sinking, Allen said. 

Further, the AlgaRay's activity is complemented by robots that monitor the ocean surface where Sargassum is removed and the ocean floor where it sinks — measuring the resilience of these deep-sea ecosystems. After preventing a mountain of Sargassum from washing ashore, the company intends to measure the recovery of sensitive coastal ecosystems like coral reefs and mangroves.

Another major challenge lies in reaching customers. “Our problem is the market,” Allen said. “We can scale very quickly, but ultimately we need customers and people who are going to buy carbon dioxide removal, and at the moment it's a voluntary market.” 

Despite this, Seaweed Generation is moving ahead with its plans. “We have an agreement with the Antiguan government, which we’ll be signing soon,” Allen said. “That’s for a 49-year lease on 500 square kilometers in their exclusive economic zone, which is over 4,000 meters deep, so that's the perfect place to sink. And then we're getting lots of interest from hotel groups for much closer to shore. There, we would be intercepting Sargassum and then moving it either to a port where it can be offloaded safely, putting it somewhere else, or taking it out to sea and sinking it.”

Ocean conservation

At the end of the day, algal blooms are not an easy problem to solve. They’re linked to a web of widespread phenomena, including nutrient runoff. 

“The reason why this Sargassum is growing is a combination of a lot of factors, but none of these factors are going away,” Allen said. “You've got deforestation leading to rapid runoff. You’ve got intensive fertilizer use and nutrients running out into the Mississippi Delta, the Amazon and the Congo, and then all coming out into the Atlantic. The oceans are absorbing more and more [carbon dioxide], so there's more [carbon dioxide] available. And you've got ocean warming … It just seems to be nature's response to all those environmental perturbations.”

Addressing the problem head-on, and cleaning up major rivers from the Mississippi to the Orinoco, would help mitigate the blooms. While this would require major efforts, it may be the most permanent solution. In the meantime, companies like Seaweed Generation are doing their best to find Sargassum’s silver lining.