Apple: Our products do not charge “environmental protection tax” | Feel Good Weekly

Feel Good Introduction

  • Apple: Our products do not charge "environmental protection tax"
  • In California, USA, a factory is quietly "absorbing carbon"
  • Vegetarian dishes are increasingly on the table at the UN Climate Change Conference
  • This "dissolving" bottle moves from concept to life
  • Meati Foods: Leave the hard work to nature

Apple: Our products do not charge "environmental protection tax"

Recently, Apple executive Lisa Jackson said at a Reuters event that although Apple has invested a lot of resources and efforts to promote the company's sustainability work over the years, these costs will not be passed on to consumers:

We don't add a "premium" for this work.

She also emphasized that Apple wants to show other companies an environmental solution that can be replicated . This is what Apple CEO Cook made clear to her from the beginning:

I think other companies will say that they can do this not because this is Apple, but because they can understand how to make clean energy and recycled materials feasible in the production chain, and use this to reduce carbon emissions. .

This year, Apple launched the “carbon neutral” Apple Watch, and the iPhone 15 Pro also uses more recycled materials such as gold, cobalt and copper.

Even the worst recycling is better than mining, but that doesn't mean recycling is the best option.

Josh Lepawsky, a professor at Memorial University of Newfoundland who specializes in electronic waste, commented .

In his view, repairability is more important than recycling. If Apple wants to achieve climate goals, its most powerful tool is actually to slow down the purchase of new devices by consumers. At the end of the day – "The most environmentally friendly device is the one you already own."

In California, USA, a factory is quietly "absorbing carbon"

In California's Central Valley, a gleaming new three-story building is quietly sucking carbon dioxide from the air.

This building from startup Heirloom is the first commercial "direct air capture" facility in the United States.

Each year, it will capture 1,000 tons of carbon dioxide from the air, with plans to increase this number to 1 million tons in the future.

The absorbed carbon dioxide will be injected into new concrete at the concrete factory. This will also reduce concrete’s own carbon footprint. This process has been automated by Heirloom and is easily replicable.

For me, the most important thing is cost and mass production capabilities.

Today, many direct air capture technologies are very expensive, costing around $600-$1,000 per ton of CO2 captured. Heirloom does not disclose its costs, but has set a goal to reduce costs to US$100 per ton by 2030.

Now, Heirloom has started selling carbon removal services to businesses, and its customer list includes big companies like Microsoft and Stripe.

There are many carbon capture projects in progress around the world, but each has its own technical challenges.

A project in Iceland plans to capture millions of tons of carbon dioxide by 2030; another project in Texas in the United States is expected to capture 500,000 tons of carbon dioxide a year; there is also a project in Wyoming that hopes to capture a year by 2030 Capture 5 million tons of carbon dioxide, but the project has now been delayed.

Vegetarian dishes are increasingly on the table at the UN Climate Change Conference

From November 30 to December 12, the 28th United Nations Climate Change Conference (COP28) will be held in Dubai, United Arab Emirates.

This time, 2/3 of the ingredients on the conference table will be vegetarian.

Catering at COP28 will also focus on inclusivity, waste, packaging, emissions labeling and carbon budgeting.

In addition, the conference will set up a dedicated food pavilion and a "Food, Agriculture and Water Day" to further discuss food issues.

Raphaël Podselver, director of UN affairs at the non-profit organization ProVeg International, called this "the first time we have a real discussion about food and agriculture."

Last year, the annual summit in Egypt featured a pavilion dedicated to changes in food systems for the first time; while COP26 in Glasgow in 2021 marked the climate impact of meat-based foods, but other foods were not given the same treatment.

This "dissolving" bottle moves from concept to life

In 2021, the advertising agency BBDO created a concept design "The Dissolving Bottle".

This is not actually a "bottle", but a bottle-shaped solid shampoo soap.

Users no longer have to worry about where the plastic bottle used to fill shampoo will be thrown, because the "bottle" in their hand will dissolve and flow away with the water.

Of course, this shampoo soap can also be shaped into the shape of an ordinary soap, but the shape of the bottle also reminds consumers that the small bottle that everyone is accustomed to thinking is necessary can actually be replaced.

This design, which won many creative awards that year, officially became a real product this year.

BBDO has cooperated with German sustainable daily chemical brand LUORO GmbH to officially launch "The Dissolving Bottle" in Europe, becoming part of the latter's product line "plain b".

The solid shampoo bar market has continued to grow in recent years, but remains a relatively niche product.

The data points out that the market share of this product will be approximately US$9.98 million in 2021, US$10.8 million in 2022, and is expected to reach US$19.41 million in 2030.

Meati Foods: Leave the hard work to nature

My philosophy and approach to problems is always, if you have a question, go find the answer naturally.

With billions of years of natural evolution, a solution is already there. We just need to listen and learn.

Tyler Huggins, CEO of "alternative meat" startup company, said.

When he was trying to find alternative sources of nutrients that had no impact on the environment, he naturally turned to nature and discovered that fungus mycelium was a good choice.

In his opinion, the material of mycelium is very close to meat, and its protein content is also very high.

But in order for customers to accept this new food, Huggins believes that product "innovation" must be moderate, and people should not be "forced" to accept too many new things at once.

Therefore, he made the mycelium into a "grilled" shape that is more familiar to consumers, making it look and taste more like traditional meat.

In addition to meat materials for "big dishes", Meati also makes full use of the taste advantages of mycelium to create a series of "dried meat" snacks and "chicken nuggets" products with a crispy texture, catering to consumers' desire for lighter meals. "Food needs.

For Huggins, the biggest advantage of mycelium is its culture efficiency. Officials say Meati now produces millions of pounds of product annually on its own farms.

It's very hard to go against nature and do things that nature doesn't want you to do. So the best thing is to find the help that already exists in nature.

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