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Each student creates a screencast using the padlet reflecting on following questions:

1. What did your team’s collaboration look like? Feel like? Why?

2. In thinking about the collaboration, what might you have done differently? Why?

3. Did you experiment with various methodologies for collecting and presenting your research? How? Explain fully.

hyperlinking/ embedding/ uploading

Photos of hand-written notes?

Digital notes (Google docs/ slide; Google drawings)?

Audio notes/ video notes (vlogs)?

screencasts

Sketchnotes (digital/ hand-drawn)?

Mind-maps?

Images, photos, maps, illustrations, videos?

Visual Cornell notes?

DIIGO?

4. What methodologies empowered you as a learner to gain a deeper understanding of the issue and solution? Why? How?

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Experiment with methodologies for collecting & analyzing evidence...

experiment with the padlet features to expand your thinking & learning (click on those 3 little dots on the padlet post-it)

locate reliable sources to provide relevant information to answer the questions

be sure to DOCUMENT YOUR NAME on EACH of your PADLET POST-ITS for individual accountability

hyperlink/ embed/ upload

Photos of hand-written notes?

Digital notes (Google docs/ slide; Google drawings)

Audio notes/ video notes (vlogs)

screencasts

Sketchnotes (digital/ hand-drawn)

Mind-maps

Images, photos, maps, illustrations, videos

Visual Cornell notes

DIIGO

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WHAT IS YOUR RESEARCH QUESTION & HOW WILL IT GUIDE YOU?

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WHAT IS YOUR RESEARCH QUESTION & HOW WILL IT GUIDE YOU?

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SEBASTIEN'S FOCUS QUESTION:
Why don't all fashion industries try to make fashion out of food
JUSTIFICATION: people waste food all the time so why don't they donate food to the fashion industry so that way whoever gives the most food they can make a fashion line out of them

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6 U2 Poverty & Overconsumption Summative RUBRIC, Crit. B & C 

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CONCLUSIONS (4-5)

Strengths: Could decrease food waste by maybe 50% and make fashion not only fashionable foe people but also the earth and cut down on fashion waste

Limitations: making these items could cost much more then regular fashion plus where would you get all of the wasted fruit

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Tucked away near Albertville, France, is an abbey of cheese-making monks using the power of cheese for the electricity they need to make, you guessed it, more cheese. This cheese-driven power plant was the prototype for a much larger project that will benefit 1,500 residents of this town which hosted the 1992 Winter Olympics. In October 2015, Valbio, a renewable energy company, opened one of the largest cheese-to-power plants in the Beaufort cheese-making town of Albertville, in the Savoie region of France.

Using this dairy product for fuel puts a new spin on the phrase "cutting the cheese," doesn't it? So how does it work?

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The cheese-making process turns out two things: curds and whey. The curds, Miss Muffet, are the solids that will become the cheese we'll eat. It's the whey, the leftover liquid that we're interested in, and it's abundant. Ninety percent of full-fat milk used in cheese-making never ends up as cheese. Only about 10 percent of the milk - the protein casein - transforms into curds during the coagulation process.

First, the cream is skimmed from the top, to be turned into butter and butter-flavored products. Then the whey protein is removed from the remaining liquid; this ends up in powdered form in energy drinks and dietary supplements.

What's left over is a sweet - and green - liquid, made of sugar and minerals salts, you wouldn't recognize as a dairy product. On its own, whey is a waste product, but add bacteria and heat to this leftover liquid and it becomes more powerful - literally.

To convert the waste into a usable energy source, microorganisms known as archaea, which are similar to bacteria, are mixed into the whey, and the mixture is allowed to ferment in an oxygen-deprived bacterial digester. Fermentation takes about four days for skimmed whey (whey that's had its fat and protein removed).

Through a process called anaerobic digestion (AD), methane is produced as the microorganisms feed on the whey, transforming the mixture into a biogas composed of methane (CH4) and carbon dioxide (CO2). AD is similar to methane production in cows' stomachs.

With the adoption of whey-to-biogas, roughly 99 percent of the materials from the Beaufort cheese-making process are used. The only factory-produced waste products left are (mostly) water and a small amount of compost (used as fertilizer).

The resulting gas from the whey is, functionally, identical to gas from coal or oil, and is used to generate both hot water and electricity: The gas, powering a steam engine, heats water to 194 degrees Fahrenheit (90 degrees Celsius), which, in doing so, generates electricity. The Albertville plant, specifically, will generate nearly 3 million kilowatt-hours of electricity, annually.

While the Albertville plant gets its whey from the local Beaufort cheese makers, it doesn't, however, power the small town of roughly 18,000 residents. Instead, the generated energy, enough to support 1,500 people, is sold to Électricité de France.

Besides this power plant, and one the monks use, there are a few dozen other small cheese-powered energy providers scattered around the world. In the U.S, for instance, a Fage yogurt plant in New York powers its facility with its own dairy byproducts.

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Whey to Go: Behold the Power of Cheese, Literally

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Tucked away near Albertville, France, is an abbey of cheese-making monks using the power of cheese for the electricity they need to make, you guessed it, more cheese. This cheese-driven power plant was the prototype for a much larger project that will benefit 1,500 residents of this town which hosted the 1992 Winter Olympics.

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WHAT IS YOUR RESEARCH QUESTION & HOW WILL IT GUIDE YOU?

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WHAT IS YOUR RESEARCH QUESTION & HOW WILL IT GUIDE YOU?

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MOHAMMED'S FOCUS QUESTION:

JUSTIFICATION:

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SOLUTION

CHEESE WASTE TURNED INTO ENERGY

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Cheese energy could power hundreds of UK homes

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A byproduct of Wensleydale, one of the UK's most popular varieties, will be used to produce biogas to heat 4,000 homes.

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CONCLUSIONS (4-5)

CONCLUSION: What I learned from doing research about this is CHEESE my favorite food can be used for more. Not just eating it. You can use cheese for electricity! And help with your bills I guess.

Strengths: It could help with cheese food waste and electricity and make your bills cheaper.

Limitations: It doesn't help with the WHOLE food waste problems but it still helps.

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NOTE-TAKING TECHNIQUES:

keywords

compelling quotes

summarizing

paraphrasing

adding informative/ descriptive headings

annotating (deconstructing keywords; making connections; documenting questions; adding comments)

employing sketchnoting techniques (negative space, hierarchy, typography, images)

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SOLUTION?
Fshion stores are the #2 in food waste so people are turning spoiled food into new clothes

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-One station famous for their cheese use it in an unexpected way they use it to generate electricity for 1,500 people.

- More then 10,000 people use it to generate electricity

- Its mostly france that uses cheese energy.

-This can help with food waste!

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Savoy, a region in the French Alps, is famous for its food - namely its cheeses, some of which have been made in the area since the 13th century.

But now, according to the Independent, one Alpine power station is using the region's famous cheese in an unexpected way - to generate enough electricity to supply power for a community of 1,500 people.

Technically, the power station - located in Albertville in the southeastern part of France - uses whey, a byproduct leftover from the production of the town's famous Beaufort cheese. Whey is the liquid that is released from the curds during the cheese-making process, and it's the same liquid that often rises to the top of yogurt products. It is mostly water, but is also contains things like proteins and milk sugars. It's incidental to most cheese-making processes - the curds are what eventually becomes the finished cheese product - and is often considered a waste product by cheese makers. Unfortunately for cheese producers, the process of making cheese results in a lot of residual whey  - for every pound of cheese, a producer is normally left with about a gallon of whey.

When bacteria is added to whey, however, they begin to digest the sugars. That, in turn, produces methane, a biogas that can be captured and used as fuel. In Albertville, that methane is then fed through a machine that heats water to 194 degrees Fahrenheit, which in turn generates electricity. According to the Independent, the Albertville plant is able to produce an estimated 3,000,000 kilowatt hours of electricity annually. That electricity, according to the Telegraph, is eventually sold to French energy giant EDF.

The power station, which opened in October, was designed and built by the Canadian company Valbio, which specializes in turning organic waste into methane biogas. And the Albertville station isn't Valbio's first foray into the cheese-power business: previously, the company helped the Laiterie Charlevoix dairy farm, the Blackburn Dairy, and the La Vache à Maillotte - all in Quebec - turn their whey into biogas. According to the Telegraph, Valbio also has projects planned for Australia, Italy, Brazil, and Uruguay.

Power from American cheese

A few places in the United States have also tried their hand at turning whey into energy. In 2008, Kraft announced that two of its cheese plants in New York would begin turning their whey into biogas in an effort to replace some of the natural gas the plants used for energy. In Wisconsin, the country's top cheese-producing state, the Montchevré cheese company also installed a digester in order to turn whey into energy, something that was "in line with the philosophy of the company to be green," according to a company representative.

Whey leftover from the cheese-making process is not an easy product to dispose of. High in phosphorus and nitrogen, it can't be dumped into water sources - like fertilizers, an excess of whey could lead to things like dead zones and algal blooms. Domestic environmental regulations also restrict the amount of whey that can be spread across land - in the top cheese-producing states of Wisconsin and New York, the application of whey to land is regulated by government agencies, and farmers are required to limit the amount they apply.

By sending the whey and the wash water to the digester, we end up being a net-energy generating business

In California, whey regulations have been so burdensome for some producers that they've been forced to shutter their cheese-making operations. Imperial Valley Cheese, the state's last producer of Swiss and Muenster cheeses, shuttered its doors in 2013, citing a lack of financially feasible disposal options for their whey.

That leaves cheese producers with few options for the millions of tons of whey produced in the country each year - some turn whey into a food product (such as whey protein powder), while others add it to feed for livestock. But for isolated or small operations - which lack the infrastructure and volume to make shipping whey to food processing plants financially viable - turning whey into power offers a third option.

Bob Willis, owner of Clock Shadow Creamery and Cedar Grove Cheese in Wisconsin, says that for his smaller operation - which is located in an urban setting - turning whey into power allows the company to both dispose of their whey and offset their power needs. Willis sends whey from his Milwauke operation to a digester located about a mile outside of town, where Willis' whey and waste water is mixed with other organic waste - food waste, waste from breweries - and converted into energy.

"By sending the whey and the wash water to the digester, we end up being a net-energy generating business," Willis told ThinkProgress. "There is a surplus of energy beyond what we use in our production process that is enough to run somewhere between five and 10 houses for a year."

Willis said that sending whey to digesters is less common among his peers, though he envisions the practice growing in the future.

"I think more and more people are looking into it and there are certain situations where it makes sense, where people are relatively isolated and where the scale works right for them, or they can combine with some other source of waste," he said. "I think the digester is at least a very strong second option [after turning whey into protein powder], if not the best way to dispose of it."

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Electricity From Cheese Is Possible - And Happening Around The World

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Savoy, a region in the French Alps, is famous for its food - namely its cheeses, some of which have been made in the area since the 13th century. But now, according to the Independent, one Alpine power station is using the region's famous cheese in an unexpected way - to generate enough electricity to supply power for a community of 1,500 people.

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the fashion industry is said to be the second most polluting industry on Earth after oil and gas. It requires enormous quantities of resources, including water, land, and fossil fuels, to make fabric. The production process is often harmful to the environment, relying on harsh chemical dyes and finishes.

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the fashion industry is said to be the second most polluting industry on Earth after oil and gas. It requires enormous quantities of resources, including water, land, and fossil fuels, to make fabric. The production process is often harmful to the environment, relying on harsh chemical dyes and finishes.

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the foundation started to make cloths out of orange peels here is the link https://www.youtube.com/watch?v=6yFQ2ahN8m k&ab_channel=EllenMacArthurFoundation

- if they start making clothes from all kind of fruits then

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Circular Systems' innovative technology promises to transform food waste fibers into wearable fabric.

The fashion industry is said to be the second most polluting industry on Earth after oil and gas. It requires enormous quantities of resources, including water, land, and fossil fuels, to make fabric. The production process is often harmful to the environment, relying on harsh chemical dyes and finishes.

Fortunately, more people are becoming aware of these problems, thanks to eye-opening documentaries like " The True Cost," sustainable fashion advocates like actress Emma Watson and activist Livia Firth, and high-profile reports like the one recently published by the Ellen MacArthur Foundation. Headlines warning of plastic microfibre pollution have helped to push the issue into the spotlight, and there is growing backlash against 'disposable' fast fashion.

It's a good time, in other words, to be a sustainable fashion startup, especially if you offer an innovative new technology that solves multiple problems at once. This is precisely what Circular Systems is doing. The new materials science company was recently awarded a $350,000 grant in the form of a Global Change Award by the H&M; Foundation for its work in transforming food waste fibers into usable fabrics.

Advantages to Food Waste Fabric

The idea is brilliant and dead-simple. There is a ton of food crop waste globally, an estimated 250 million tons from the byproducts of five key food crops -- bananas peels and stalks, pineapple leaves, flax and hemp stalks, and crushed sugar cane. Using Circular Systems' new technology, this waste can be turned into fabric, which means:

(a) Farmers don't have to burn the waste and contribute to air pollution
(b) Less waste will be sent to landfill to rot and emit methane
(c) Arable land is freed up to grow food, rather than fabric crops
(d) There is less demand for fossil fuels to make synthetic fabrics
(e) Fewer chemicals would be needed to grow cotton, a high-input crop

We've called the technology 'new,' but in reality it's a throwback to the past. There was a time when the vast majority of clothes were made from natural fibers (97 percent of clothing in 1960), but that number has shrunk to only 35 percent today. By harnessing the bounty of food waste fibers, Circular Systems' founder Isaac Nichelsen says 2.5 times the current global demand for fiber could be met.

Three Technology System

© Circular Systems (used with permission)

Circular Systems comprises three technologies. The first is called the Agraloop Bio-Refinery, and it is a system that works at the farm level to convert food waste into resources with modular mini-mills. Described by Fast Company,

"The same farmers and producers who harvest the crops can own and use Agraloop systems to create additional revenue for themselves, and put their excess waste to use."

The second technology is Texloop, which converts textile scraps and used clothing into new fibers. This is a desperately needed innovation as well, since so much of the clothing that's tossed every year could be reused, but the technology to salvage it is underdeveloped. FastCo writes:

"Around 16 percent of all textiles end up scrapped on cutting-room floors, and 85 percent of used clothing ends up in landfills. Texloop uses a proprietary technology to blend a variety of natural and synthetic textiles into new threads and fabrics."

The third technology is called Orbital, and it offers a way of blending food crop waste fibers with textile waste fibers, turning it into a "durable and moisture wicking" new yarn product. While partnerships are not yet finalized for this product, Nichelsen told FastCo that there's been interest from major sportswear manufacturers.

The fact that Circular Systems has been given such a financial boost shows that it's on to something big. As Nichelsen said, "The time was really right. We made some breakthroughs in our technologies recently, and there was also a breakthrough in the market." Hopefully it won't be long before we'll be seeing these technologies on our clothing labels.

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Your Next Shirt Could Be Made From Fruit and Vegetable Scraps

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Circular Systems' innovative technology promises to transform food waste fibers into wearable fabric. The fashion industry is said to be the second most polluting industry on Earth after oil and gas. It requires enormous quantities of resources, including water, land, and fossil fuels, to make fabric.

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Cheese energy could power hundreds of UK homes

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A byproduct of Wensleydale, one of the UK's most popular varieties, will be used to produce biogas to heat 4,000 homes.

# data[].attributes.attachment_link.readable_text
Savoy, a region in the French Alps, is famous for its food - namely its cheeses, some of which have been made in the area since the 13th century.

But now, according to the Independent, one Alpine power station is using the region's famous cheese in an unexpected way - to generate enough electricity to supply power for a community of 1,500 people.

Technically, the power station - located in Albertville in the southeastern part of France - uses whey, a byproduct leftover from the production of the town's famous Beaufort cheese. Whey is the liquid that is released from the curds during the cheese-making process, and it's the same liquid that often rises to the top of yogurt products. It is mostly water, but is also contains things like proteins and milk sugars. It's incidental to most cheese-making processes - the curds are what eventually becomes the finished cheese product - and is often considered a waste product by cheese makers. Unfortunately for cheese producers, the process of making cheese results in a lot of residual whey  - for every pound of cheese, a producer is normally left with about a gallon of whey.

When bacteria is added to whey, however, they begin to digest the sugars. That, in turn, produces methane, a biogas that can be captured and used as fuel. In Albertville, that methane is then fed through a machine that heats water to 194 degrees Fahrenheit, which in turn generates electricity. According to the Independent, the Albertville plant is able to produce an estimated 3,000,000 kilowatt hours of electricity annually. That electricity, according to the Telegraph, is eventually sold to French energy giant EDF.

The power station, which opened in October, was designed and built by the Canadian company Valbio, which specializes in turning organic waste into methane biogas. And the Albertville station isn't Valbio's first foray into the cheese-power business: previously, the company helped the Laiterie Charlevoix dairy farm, the Blackburn Dairy, and the La Vache à Maillotte - all in Quebec - turn their whey into biogas. According to the Telegraph, Valbio also has projects planned for Australia, Italy, Brazil, and Uruguay.

Power from American cheese

A few places in the United States have also tried their hand at turning whey into energy. In 2008, Kraft announced that two of its cheese plants in New York would begin turning their whey into biogas in an effort to replace some of the natural gas the plants used for energy. In Wisconsin, the country's top cheese-producing state, the Montchevré cheese company also installed a digester in order to turn whey into energy, something that was "in line with the philosophy of the company to be green," according to a company representative.

Whey leftover from the cheese-making process is not an easy product to dispose of. High in phosphorus and nitrogen, it can't be dumped into water sources - like fertilizers, an excess of whey could lead to things like dead zones and algal blooms. Domestic environmental regulations also restrict the amount of whey that can be spread across land - in the top cheese-producing states of Wisconsin and New York, the application of whey to land is regulated by government agencies, and farmers are required to limit the amount they apply.

By sending the whey and the wash water to the digester, we end up being a net-energy generating business

In California, whey regulations have been so burdensome for some producers that they've been forced to shutter their cheese-making operations. Imperial Valley Cheese, the state's last producer of Swiss and Muenster cheeses, shuttered its doors in 2013, citing a lack of financially feasible disposal options for their whey.

That leaves cheese producers with few options for the millions of tons of whey produced in the country each year - some turn whey into a food product (such as whey protein powder), while others add it to feed for livestock. But for isolated or small operations - which lack the infrastructure and volume to make shipping whey to food processing plants financially viable - turning whey into power offers a third option.

Bob Willis, owner of Clock Shadow Creamery and Cedar Grove Cheese in Wisconsin, says that for his smaller operation - which is located in an urban setting - turning whey into power allows the company to both dispose of their whey and offset their power needs. Willis sends whey from his Milwauke operation to a digester located about a mile outside of town, where Willis' whey and waste water is mixed with other organic waste - food waste, waste from breweries - and converted into energy.

"By sending the whey and the wash water to the digester, we end up being a net-energy generating business," Willis told ThinkProgress. "There is a surplus of energy beyond what we use in our production process that is enough to run somewhere between five and 10 houses for a year."

Willis said that sending whey to digesters is less common among his peers, though he envisions the practice growing in the future.

"I think more and more people are looking into it and there are certain situations where it makes sense, where people are relatively isolated and where the scale works right for them, or they can combine with some other source of waste," he said. "I think the digester is at least a very strong second option [after turning whey into protein powder], if not the best way to dispose of it."

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Electricity From Cheese Is Possible - And Happening Around The World

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Savoy, a region in the French Alps, is famous for its food - namely its cheeses, some of which have been made in the area since the 13th century. But now, according to the Independent, one Alpine power station is using the region's famous cheese in an unexpected way - to generate enough electricity to supply power for a community of 1,500 people.