1 . You are sitting in a restaurant and a server brings over a glass of water and drops a plastic straw (吸管) next to the glass. Any idea how many plastic straws are thrown away in the US everyday? Around 500 million! Plastic straws were the seventh most common type of litter found during beach cleanups this year! Last year, a diver diving in Australia collected 319 plastic straws in just 20 minutes. The next day, she returned to the same location and found another 294 straws.

Very few single-use plastic straws are recycled. They break down into tiny bits of plastic, and are eaten by sea life. Luckily, thousands of people have gotten involved (参与) with the cause, including kids!

In 2011, 9-year-old Milo Cress made an interesting observation after ordering a drink of juice in a restaurant, “I noticed the servers automatically placed a plastic straw by my drink.” Milo thought this was a real waste and thought there had to be something he could do about it. Milo talked with plastic producers to get an estimate of just how many straws we use. He learned that 500 million plastic straws are used every day! This inspired him to start a project called Be Straw Free. Milo encouraged restaurants not to hand straws out so freely. “Actually,” remembers Milo, “businesses liked the idea as it would save them money.”

Milo was one of many kids to become involved with the cause. Earlier this year, a group of third-and-fourth-graders from Seattle, Washington, spoke with local lawmakers about the harm plastic straws have on sea life and our environment. The group, calling themselves the Straw Kids, would like cities to ban their use, and would like other kids to rethink the use of single-use plastic straws. Megan O’Reilly, 9, says, “We are making a website, strawkids.org, which will help us get the word out that plastic straws are bad, and help us get more supporters.”

2 . In the United Kingdom, coffee consumption is on the rise. But beyond just fueling Londoners as they make their ways to work, coffee is also fueling their buses while fighting climate change.

It is reported that London’s buses will soon be powered in part by a newly developed biofuel, one that mixes diesel (柴油) with oils removed from spent coffee grounds, to reduce carbon dioxide emissions (排放) from its bus transport system. Recycling technology firm Bio-Bean collects used coffee grounds from major coffee producers across the UK, and removes the oils from them. Then it’s mixed into B20 biodiesel, with 20% biofuel and 80% conventional diesel.

With B20, the buses don’t require any adaptions to run on it. Bio-Bean founder said that, if the UK could use all of the 500,000 tons of coffee waste it produced each year, it could power the city of Manchester for a year. London uses other biofuels to support its effort to cut emissions from its bus system. Coffee is just the latest source, joining used cooking oil and animal fat from meat processing plants, but those old coffee grounds have to go somewhere, and fueling the city’s labor force is preferable to sending them to a waste yard. Bio-Bean’s B20 is an easy way to save businesses money on waste removal, and using the biodiesel in buses cut carbon emissions by 80%.

Coffee waste is becoming an almost unlimited resource, considering London’s citizens alone create 200,000 tons of coffee grounds every year. As more and more Britons switch from tea to coffee, that number will only elevate. The use of coffee grounds as a biofuel source has the added benefit of improving air quality in the city but sadly, it does not give off the pleasant coffee smell one might expect.

3 . Erhai Lake in Dali city is the second largest freshwater lake of Yunnan province. It’s a famous attraction, as well as Dali’s main source of drinking water.

The lake used to be seriously polluted due to the rapid development of tourism and the local economy. Since 2018, local authorities have been building an environmental protection system for the lake, the Erhai Lake Ecological Corridor (生态廊道), to protect it from being polluted and to improve local ecosystem. The project contains five parts: a 129-km road around the entire lake, a pipe system to stop waste water flowing into the like, the removal of 1,806 families who lived within the protection area, the protection of the lake’s wetlands and ecosystem, and the construction of experimental fields for wetland research.

By the end of 2020, the road around the lake had been basically completed. A 12-km part of the Corridor has been open to the public for free since September 2020 for a test operation. The Corridor is described as a “pearl necklace” surrounding the lake, with the villages located along the shore of Erhai Lake being the “pearls”. These villages benefit from the project financially, as they are linked and gain access to transportation and tourism around the lake.

According to staff members of the project, the lake’s water quality has already improved a lot during the construction of the Corridor. More wild birds fly to the lake and there is less unwanted plants in the water. It is also providing a good sight-seeing place for both the city’s residents and foreign tourists.

5 . The government of Singapore has created a highly developed system that turns wastewater into drinking water. The system involves a network of tunnels and high-technology treatment centers.

Reused wastewater can now meet 40 percent of Singapore's water demand. The country's water agency says it expects to meet 55 percent of Singapore's water demand by the year 2060. Most of the water is used for microchip manufacturing centers and cooling systems in buildings. But some of it is added to the country's drinking water supplies. The system helps reduce ocean pollution, as only a small amount of the treated water is sent into the sea.

The United Nations estimates that 80 percent of the world's wastewater flows back into the oceans without being treated or reused. Singapore has few natural water sources. The island nation has long had to depend mostly on supplies from neighboring Malaysia.

Low Pei Chin is chief engineer of the water reclamation department of the Public Utilities Board. She told reporters with Agence France-Press, "Singapore lacks natural resources, and it is limited in space, which is why we are always looking for ways to explore water sources and stretch our water supply." One major plan is to "collect every drop" and "reuse endlessly," she added.

The Changi Water Reclamation Plant on Singapore's eastern coast is the main part of the country's recycling system. Parts of the water treatment center are underground. Wastewater enters the center through a 48-kilometer tunnel that is linked to sewers. The center contains a large system of steel pipes, tubes, tanks, cleaning systems and other machinery. It can treat up to 900 million liters of wastewater a day. In one building, a network of air flow systems has been put in place to keep the air smelling as fresh as possible. Waste that arrives at the plant goes through a cleaning process before powerful pumps send it flowing to areas above ground for more treatment.

There, the treated water receives additional cleaning. Bacteria and viruses are removed through highly developed cleaning processes and disinfected with ultraviolet radiation.

Singapore is also in the process of expanding its recycling system. The country will add another underground tunnel and a major water treatment center to serve the western half of the island. Officials expect work on the center to be completed by 2025. By the time the expansion is finished, Singapore will have spent about $7.4 billion on its water treatment systems.

7 . “What if we treat the ocean as if our lives depend on it? Or, what if we don’t?” World-famous marine biologist Sylvia Earle poses her famous “what if” questions to inspire people to reflect on how they can help save the ocean. In 1998, Time magazine named Earle its first “Hero for the Planet.”

Earle’s move to Florida’s west coast at age 12 is what started a lifelong passion. She says, “That’s where I first fell in love with the ocean.” In 1953, using newly developed equipment, the young scientist became one of the first in her field to scuba dive (水肺潜水). Her first long-term exposure to the ocean depths came in 1970 when she led an all-female research team to study the ocean. They lived under the sea in a submersible (潜水器) for two weeks. When they returned to the surface, world-wide cheer and praise were waiting, especially for Dr. Earle.

Sylvia Earle’s career includes many firsts. In 1979 she became the first woman to walk the ocean floor 381 meters below the surface. In 1990, she became the first female chief scientist of the U.S. National Oceanic and Atmospheric Administration (NOAA).

Through the years, Earle has spent roughly 7,500 hours underwater. During that time, she has become increasingly alarmed by the significant changes she has observed.

The famous scientist fears that the ocean is dying. Climate change, overfishing, the dumping of trash and chemicals and oil spills are just some of the many causes. In order to tackle the problem, Earle formed Mission Blue in 2009. This organization promotes the legal protection and conservation of the world’s oceans. Her plan is to develop “Hope Spots,” protected areas large enough to reverse (逆转) damage and restore the ocean.

8 . The aftermath (后果) of an earthquake can be horrible, but it is important that you are attentive and focused after an earthquake happens. Fires, gas leaks, and injuries are all dangers you might face after an earthquake.     1     By assessing the safety of your location and following the directions of local authorities, your chances of surviving the aftermath of an earthquake will be much higher.

Check yourself for injuries.     2     If you’re bleeding, lift your injury up and put pressure on it. If your injury is serious, call for help using a cellphone or try to get rescuers’ attention.

    3     Use a cellphone to call for help if you have one. If you can’t use a phone, try knocking loudly on something nearby until rescuers find you.

Aftershocks are smaller earthquakes which follow the main shock of an earthquake.     4     So you should prepare to move to a safe location, like an open outdoor space or a structurally sound building.

Exit the building and go to a safer place once the shaking has stopped. The structure of the building you’re in may have been weakened by the main earthquake.     5    

9 . Margot doesn’t have a garbage can. It doesn’t need one because Margot simply doesn’t cause anything to get thrown away. The restaurant doesn’t allow any type of single use plastic. Margot, which opened last year, is one of the small but growing restaurants around the world aiming to avoid not only food leftovers, but also any garbage.

“Food waste has been increasing as an issue for restaurants over the last 10 years,” says Calvin Brown. He runs the Sustainable Restaurant Association. Based in the United Kingdom, the organization helps food business become more environmentally responsible. He says that food waste contributes to releasing the greenhouse gas, so there is strong motivation to reduce waste and help the environment.

In the USA, food waste and packing account for nearly half of the material sent to landfills. Restaurants from McDonald’s to Starbucks are addressing this issue with “no straw Mondays” and limits on single-serving plastic, but a handful of restaurateurs are trying to get rid of rubbish entirely. There’s also economic case to be made for waste reduction. One study shows that restaurants save seven dollars for every dollar invested in anti- waste methods.

Avoiding food waste is the first and perhaps most obvious challenge for sustainable restaurants. Doug McMaster, chef at Silo in London, only serves a set menu. This removes the worry that one particular item won’t sell well, and will spoil in the refrigerator. Compost (堆肥) is a necessity as well. Nolla (meaning “zero” in Finnish) in Helsinki, Finland is giving compost to its suppliers as well as its diners. Nolla also has food- tracking software more commonly used among corporate food service companies to keep track of what sells and what rots.

Sometimes restaurants call themselves environmentally friendly, but they might just be using the label. Calvin offers some pointers on what to look for to make sure a restaurant is truly committed to sustainability.

10 . New York-based Ecovative has been creating environmentally friendly packaging made from mushrooms and agricultural waste since 2009. Now, the company wants to bring their amazing material into homes and offices with a new line of compostable (可堆肥的) furnishings that are grown using just three materials: mycelium (the vegetative part of mushrooms), hemp (麻类植物), and salt.

While creating hard material from mushrooms might sound magical, the company’s CEO Eben Bayer says it is a relatively low-tech process and compares it to “making bread”. The company begins by adding a few mycelium cells to damp hemp or other agricultural waste.

The mycelium that grows like little hairs is allowed to twist with the waste until everything is ”glued“ together. The combination is then mixed again and placed into the desired mold (模具) where it continues to grow and harden. The resulting material is then baked in the oven. In addition to making it as strong as wood, the heat also kills the mycelium, thus giving the compostable material a similar shelf life to wood.

Also, though the table tops of the stylish Tafl and King’s tables released at the recently held Biofabricate 2016 conference in New York City resemble marble, they are far from it. The perfectly carved blocks are made of a material grown by a North Carolina-based company named bioMASON using grains of sands and bacteria.

As you have probably guessed, this waste-free furniture does not come cheap. Customers can expect to pay anywhere from $249 USD for the Tafl to $699 USD for the King’s table, both of which are only available in limited quantities. Those that cannot afford those prices can choose cheaper GIY (grow it yourself) ones made of various products ranging from Christmas tree decorations to lamp shades.