Let me start with the following principle: 'Energy is the only universal currency: One of its many forms must be transformed to get anything done.' Economies are just intricate systems set up to do those transformations, and all economically significant energy conversions have (often highly undesirable) environmental impacts. Consequently, as far as the biosphere is concerned, the best anthropogenic energy conversions are those that never take place: No emissions of gases (be they greenhouse or acidifying), no generation of solid or liquid wastes, no destruction of ecosystems. The best way to do this has been to convert energies with higher efficiencies: Without their widespread adoption (be it in large diesel- and jet-engines, combined-cycle gas turbines, light-emitting diodes, smelting of steel, or synthesis of ammonia) we would need to convert significantly more primary energy with all attendant environmental impacts. Conversely, what then could be more wasteful, more undesirable, and more irrational than negating a large share of these conversion gains by wasting them' Yet precisely this keeps on happening'and to indefensibly high degrees'with all final energy uses. Buildings consume about a fifth of all global energy, but because of inadequate wall and ceiling insulation, single-pane windows and poor ventilation, they waste at least between a fifth to a third of it, as compared with well-designed indoor spaces. A typical SUV is now twice as massive as a common pre-SUV vehicle, and it needs at least a third more energy to perform the same task....

This year's COP marked a pivotal moment in our global fight against climate change. Dubbed the 'Climate Finance COP,' it was the first gathering since the Paris Agreement in 2015 that we officially transgressed the 1.5 degrees Celsius threshold that marked a red line for humanity. This year, significant financial commitments were announced to advance the climate agenda. Yet, there is one area where we are backsliding: food systems. Food production contributes one-third of global greenhouse gas emissions, yet it has received a mere 2.5% of climate finance in recent years ' concerningly down from 3% in previous years, according to a new report from the Global Alliance for the Future of Food. We need to stop cutting climate financing for food systems if we want to reduce emissions while building a more sustainable and nourishing food supply. This will mean supporting the transition to regenerative agriculture with its focus on restoring soil health, building climate resilience, sequestering GHGs, and advancing farmer well-being. Without this transition, our food system will prevent us from maintaining a 1.5 degrees warmer world, even if all other climate actions in every other sector ' energy, the built environment, transportation, etc. ' are taken....

I love a good bean: tossed with vinaigrette in a salad, spooned over pasta, served on a plate with rice and corn. The bean is a powerful little food, all the more for its shapeshifting capacities. Many people can appreciate that these legumes are cheap and healthy, but they still fall short of widespread adoration or even respect. Yet, over the decades, Atlantic writers have turned to the bean's revolutionary potential again and again. The humble bean, small, unglamorous, packed with protein, has been a source of inspiration for those seeking to remake the food system, fight climate change, and add some better flavors into American homes. In a 1975 article loftily titled 'A Bean to Feed the World'' the historian Richard Rhodes made the case for centering the soybean in the American diet. 'We continue to sing of amber waves of grain, not dusty pods of beans,' he bemoans in the opening line. Noting that the soybean was, at the time, the No. 1 cash crop in the country, Rhodes argues that Americans should be eating it as a source of protein on its own, rather than feeding it to the farm animals that then became dinner. 'Conversion of soybeans to food for humans is worth looking at,' he writes. (The soybean, a cousin of the lentil and black bean, has about 30 grams of protein per cup.) Alas, soybeans remain primarily the provenance of livestock today, with the exception of the small percentage used to make popular foods such as tofu....

Yuka is a popular health app that allows users to scan the barcodes of food items to quickly see a health ranking based on additives, sugar, saturated fat, and fiber. It also scans cosmetic products, highlighting any harmful substances like endocrine disruptors, carcinogens, allergens, and irritants. Yuka then recommends healthier options, helping consumers make more educated and mindful decisions. Since its introduction in France in 2017, Yuka has revealed significant issues with major corporations regarding harmful ingredients that many customers are unaware they are consuming. For example, French supermarket chain Intermarche changed 900 recipes and removed 140 additives due to pressure from consumers and Yuka users. Launched today, the new 'Call-out the Brand' button allows users to challenge companies directly. When a user scans a product that turns out to be marked with Yuka's red label ' which indicates health concerns ' they will see an option to email the product's manufacturer, pushing them to rethink the use of harmful additives. Yuka provides a default message but allows users to personalize it if they wish....