Following the devastating October 7 Hamas attack that impacted Ben-Gurion University (BGU) in Israel's Negev region, CEO Doug Seserman discusses the university's emergency response and volunteer efforts, showcasing the region's resilience and the university's innovations in sustainability, water conservation, and energy solutions.

The Body Shop, known for its ethical stance and pioneering founder Anita Roddick, faces challenges in the ever-changing beauty industry, particularly after being sold to LOreal in 2006, which led to a decline in its reputation and values.

The text discusses how adding killer accessories like scarves, belts, and statement necklaces can transform and update existing clothing, reducing the need for new purchases and contributing positively to sustainability.

The Lungau region in Austria's Salzburgerland is a picturesque area known for its stunning alpine landscapes, rich local traditions, and commitment to sustainability.

The future of lox, a beloved Jewish delicacy traditionally enjoyed on bagels, is facing challenges such as rising prices and scarcity of wild salmon.

In this Moment Debate, Saul Elbein argues that changing personal behavior is key to saving the planet, while Mona Charen argues that it is not.

Canadian Orthodox rabbis are advocating for environmental conservation in honor of Tu B'Shevat, with initiatives like vegan Shabbat dinners and sustainable practices such as installing solar panels and using LED lights.

Mitch Burnie, a young Jewish educator from Sydney, founded Australia's first Jewish urban farm called Adamama.

The third episode of IPF Atid's mini-series on climate security focuses on the impacts of climate change on violent conflicts in the Middle East.

The concept of ethical kashrut, or ethical Jewish dietary laws, is gaining traction among Jewish institutions and leaders who advocate for more sustainable food practices.

The Jewish farming movement is growing, with Jews across the US and the UK finding a deeper connection to their Jewishness through farming.

The Hybrid Forest is a visionary idea conceived by Moshe Shtrauch that combines technology and natural energy to create self-sustaining environments.

Peas Love & Carrots, the new kosher cookbook by Danielle Renov, celebrates both Sephardic and Ashkenazic cuisine, but with one exception - there are no recipes with raisins.

The COMMENTARY podcast episode discusses various current events including Donald Trump's behavior at press conferences, Joe Biden's interactions with women, The New York Times' bias towards the Biden campaign, the potential implementation of nationwide mail-in voting, and the sustainability of ongoing lockdowns.

In this episode at the Denver JCC Mizel Arts and Culture Center for the Neustadt Jewish Arts, Authors, Movies, and Music Festival, Sue Salinger from Hazon discusses Jewish teachings on farming, sustainability, and climate change.

In Breaking Bread: Ep.

The article discusses the evolution of the kibbutz concept in Israel, from its historical roots as a communal agricultural settlement to its modern-day rebranding to attract visitors and tourists.

Leora Mallach, co-founder of Beantown Jewish Gardens, emphasizes the importance of integrating Jewish tradition with contemporary issues like food justice, highlighting the ethical implications of food choices and the need to make Judaism relevant to today's world.

Breads Bakery in Manhattan is introducing its own Rosh Hashanah honey by installing beehives on its rooftop, moving towards sustainability and local sourcing.

Bees play a crucial role in pollinating plants and are key to a healthy environment.