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Adriana Trujillo

How Carnegie uses sugarcane to make greener textiles | GreenBiz.com - 0 views

  • BioBased Xorel
  • create the world's first bio-based interior textile that doesn't compromise performance, value or aesthetics.
  • In 1981, Carnegie introduced a polyethylene (PE) textile under the brand name Xorel that, at the time, was one of the few healthier alternatives to vinyl (PVC) for interior panels, wall coverings and upholstery. Thirty years later, that product has received an eco-friendly update with the launch of BioBased Xorel, an interior textile made from plants.
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  • BioBased Xorel
  • BioBased Xorel,
  • BioBased Xorel is comprised of 60-85 percent polyethylene sourced from sugarcane instead of fossil fuels
  • but our goal is to source the polyethylene for the entire product line from plants in three years.  
  • We achieved this while keeping the price, aesthetics and performance exactly the same
  • Using a rapidly renewable material reduces our company's dependence on the planet's finite fossil fuels resources
  • sugarcane uses 60 percent less energy and generates 40 percent less greenhouse gas emissions when compared to making petrochemical ethylene
  • sugarcane plant naturally captures carbon dioxide
  • PE takes 2.5 tons of carbon dioxide out of the atmosphere
  • Sugarcane has a much higher yield per acre than corn
  • doesn't require genetic modification
  • Cradle to Cradle certified program
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    Carnegie has been on a seven-year journey to create the world's first bio-based interior textile that doesn't compromise performance, value or aesthetics.
Adriana Trujillo

Mapping the World's Problems - NYTimes.com - 0 views

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    A new Google-powered tool called Google Earth Engine is helping environmental groups and researchers to keep tabs on problems including Amazonian deforestation, overfishing, sea-ice melt and the spread of diseases. The tool's real-time data trove and mapping features make it easier to stay on top of the wealth of data now available, researchers say. "When you visualize it, you can get it at the gut level. ... You can see it happening," says Randy Sargent of Carnegie Mellon University.
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