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Large quantities of fish are consumed in India on a daily basis, which generates a huge amount of fish "biowaste" materials. In an attempt to do something positive with this biowaste, a team of researchers at Jadavpur University in Koltata, India explored recycling the fish byproducts into an energy harvester for self-powered electronics

According to the International Organization of Vine and Wine (OIV), an industry group that supports research and development of wine and other grape-based products, 2017 will prove to be a rough year for vinters worldwide. The worst harvest since 1961, largely due to extremes in hot and cold temperatures in leading wine-producing countries such as France and Italy, have led to lower yields at harvest time.

The Harvester system doesn't just help grocers collect scraps and compostables, it helps them understand where waste occurs.

The Responsible Sourcing Network (RSN), a project of the nonprofit As You Sow, has launched its newest initiative, YESS: Yarn Ethically & Sustainably Sourced. YESS will work to eradicate modern slavery in cotton harvesting and yarn production by enabling yarn spinners to identify and eliminate cotton produced with forced labor, and be verified for having fair labor practices.

Harvest Power Inc. has opened a plant at Walt Disney World to convert food wastes from restaurants, supermarkets and others into electricity and fertilizer.

Disney researchers in Pittsburgh have discovered a way to store energy in paper-like materials that can later be harvested via rubbing, sliding or tapping. The resulting energy can then be used to turn on LED lights, activate an e-ink display, or turn on other low-power devices.

Whole Foods is the No. 1 grocer in terms of seafood sustainability this year, according to Greenpeace's 2015 Carting Away the Oceans report. The list honors stores that harvest or raise their fish offerings with minimal environmental harm. Rounding out the top five were Wegmans, Hy-Vee, Safeway and Target. 

In a country experiencing one of the most rapid deforestation rates in the world, an experiment in community-managed timber production lends some hope to the possibility of net zero deforestation harvesting.

Unilever is planning to build in Turkey what could become the first LEED-certified ice cream factory. The $127 million facility will include rainwater harvesting systems, heat- and energy-saving systems, and an attached facility for sorting and processing waste. GreenBiz.com

All of these high-profile technology companies are harvesting new revenue out of discarded and end-of-life gadgets, rather than looking at them just as liabilities that require responsible recycling. What's more, all three are among the roughly 100 organizations using Hong Kong's Li Tong Group (aka LTG) to get the job done.

According to Greenpeace, the fish that sushi restaurants rely upon for their high-priced sashimi dishes is now endangered. Sixty percent of the world's tuna stocks is now harvested from the Pacific Ocean, and bluefin prized for its delicate meat fills a substantial demand in Japan. More than 70 percent of the bluefin that is caught ends up in Japan.

LA-based Skysource/Skywater Alliance took first prize. Its range of deployable machines pull moisture from the air, condense it and then filter it into fresh water, with outputs ranging from 30 gal (113 L) to 300 gal (1,135 L) per day.

In an unprecedented move for the industry, Clarins Fragrance Group is blazing new transparency trails, with brands MUGLER and AZZARO committing to produce perfume alcohol in a way that meets rigorous environmental and social requirements under a groundbreaking "made in France" program. The key aim of the "responsible alcohol" project is to promote biodiversity in agricultural practices. Other benefits of the program include local production, which will create a short circuit between harvest and transformation sites.

Rising temperatures and changing precipitation are taking a toll on coffee farms worldwide, including the plantations around Mount Kilimanjaro. If the world hopes to sustain its two billion cup-a-day habit, scientists say, new climate-resilient species of coffee must be developed.