Bite-Size Climate Tech

Episode 36 - Durability / permanence is definitely the most important concept in CDR space, let's talk about it today.

Reference:

Microsoft's Criteria for High-Quality Carbon Dioxide Removal

Episode 35 - Special episode today to share a little bit of optimism by sharing a book by Hannah Ritchie called Not the End of the World. Happy Thanksgiving!

Link:

A surprising (and surprisingly optimistic) book on climate change

Episode 34 - I know I had no idea what it means when I first saw this term "ton-year accounting", now I at least have some idea! This episode, we breakdown the basics about this concept and what's the indication behind it for people to value temporary carbon storage.

Link:

Unpacking ton-year accounting – CarbonPlan

Episode 33 - Join me today as we explore a poignant moment from Taylor Swift's Rio concert, overshadowed by extreme heatwaves. We are definitely not 'Out of the Woods' in the climate context, with the hottest year on record.

Links:

Copernicus ECMWF (@CopernicusECMWF) on X

The last 12 months were the hottest on record

Taylor Swift postpones Rio show one day after fan's death, citing 'extreme temperatures'

Episode 32 - Today's episode we decode the intriguing concept of VCL - Verification Confidence Level, as developed by Frontier for carbon credit purchases. This key metric, explained simply as 'ensuring one ton of removal equals one ton of carbon removed', involves a mix of science and math.

Dive deeper into Frontier's work here.

Episode 31 - Today, we're stepping into the world of Michelin-starred dining, where innovation is the key to enchanting guests. One star restaurant Bar Crenn, a place where culinary art meets sustainability. There, Upside Foods is making headlines with their lab-grown chicken, a dish that’s redefining luxury dining. Dominique Crenn, the mastermind chef, believes this is the future of food. Curious to hear your thoughts on this – feel free to email me at [email protected] with your views. 🍽️🌱

Our Commitment | Bar Crenn

Experience GOOD Meat Cultivated Chicken at China Chilcano | China Chilcano | Washington, DC

The Reason Michelin Chef Dominique Crenn Loves Climax Vegan Blue Cheese? AI. - Climax Foods

I tried lab-grown chicken at a Michelin-starred restaurant

Episode 30 - today we continue exploring LowerCarbon Capital's Carbon Removal Startup wishlist, focusing on biological carbon removal methods.

Episode 29 - today we discuss LowerCarbon Capital's Carbon Removal Startup wishlist, starting with geochemical carbon removal pathways. We delve into emissions metal oxide production, ocean alkalinity enhancement, and innovative methods for CO2 storage, exploring the latest developments in geochemical strategies. 🌏🔬

Link: Our Carbon Removal Startup Wishlist

Episode 28 - Today we will look at the environmental resume equivalent - LCA (Life Cycle Analysis) and how UNDO Carbon, Climeworks, and Carbfix utilize these methods to measure environmental impacts, offering insights into the complexities of sustainability. 🌍♻️

Episode 27 - we delve into CarbonCure's groundbreaking technology. Witness how they're redefining the role of concrete, turning it from a carbon emitter into a key player in climate solutions. Uncover the innovative method of sequestering CO2 within concrete, paving the way for a sustainable future. 🌍🛠️ #ClimateTech #Sustainability #Innovation"

Links:

Transforming concrete plants into carbon removal facilities | CarbonCure

Carbon Credit Deliveries

CarbonCure's Sustainable Concrete Solution