Episode 113 - Sustainable Crops In India
Eco Company visits two amazing schools that are doing it right when it comes to helping the planet. First up is Sacred Heart Preparatory in Menlo Park, CA. Not only do they have a large organic garden, but they boast a brand new, LEED Platinum-rated science and multi-use building and state-of-the-art resource monitoring. Here you will find sustainability both inside and out the classroom.
Then we take a short detour into the kitchen. It's cooking 101. Only here, these future chefs are learning more than slicing and dicing. It's all about healthy, sustainable food and why everyone, not matter what their background and where they live, should have access to it. It's food justice for all.
Then we go halfway around the world to South India. There two Pleasanton, California, teens have started a program to replace harmful tobacco farming with cultivation of the sustainable Jatropha plant to help the poverty stricken area and reduce deforestation at the same time. The fruit from the Jatropha plant produces oil that can be used to make biofuel. It is an amazing story about Adarsha Shivakumar and his sister Apoorva Rangan gaining the trust of the Indian farmers, and the beginning of a successful transformation.
Finally we get to our second school. It's the Athenian School in Danville, CA, a place where students and teachers alike are doing their part to help the planet. Maggie Rowland is one of the industrious students and an aspiring chemist. She is working on the optimum formula to make bio-diesel fuel from discarded restaurant grease to run the school buses. She is working to perfect her formula before going into production on a larger scale. But from the chemistry lab, to the organic garden, to the solar farm on the school grounds, this school is doing it right.
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