Very happy that since opting in to Stripe Climate, Works in Progress and our readers have now contributed $10k to carbon removal, supporting early-stage technologies across marine carbon removal, direct air capture, biomass capture, field weathering, and – my favourite – mineralization!

Protecting mangroves is a crucial step to lower planet-warming carbon emissions. These ecosystems store up to 1,000 tonnes of carbon per hectare in their biomass and soils. More info on the many benefits of mangroves:

Ecological Dongying | Green electricity makes up almost 70% of installed capacity! Dongying entered the ranks of cities with over 10 million kilowatts of green #electricity#.🌿🌿 As of the end of June 2026, #Dongying# City of #China# registered an installed capacity of 10.98 million kilowatts of renewable #energy#, a year-on-year increase of 10%, accounting for 69% of the city's total installed capacity, officially entering the ranks of cities with over 10 million kilowatts of #greenelectricity#. In terms of installed capacity structure, the city’s photovoltaic power installed capacity stands at 7.61 million kilowatts, wind power at 3.15 million kilowatts, and #biomass# power at 207,800 kilowatts. A diversified and coordinated renewable energy layout integrating wind, solar and biomass energy has basically taken shape. The expanding clean power capacity continuously delivers green momentum for industrial production and residential energy use, steadily lowering the #carbonemission# intensity of city development. #RenewableEnergy# #EcologicalDongying# #AmazingDongying# #YellowRiverDelta#

Researchers engineered specialized yeast to transform discarded plastic into consumable cookies. A group based at Southern Illinois University Carbondale is addressing plastic pollution alongside food shortages through an unusual approach. Employing oxidative hydrothermal dissolution, the scientists apply heat to decompose used plastic bottles together with sweetcorn plant residues into forms that microbes can process. The resulting material is supplied to CRISPR-modified yeast strains that convert it into proteins, lipids, and a vanilla-like sweetness. After additional ingredients are incorporated, the blend is shaped via 3D printing into cookies known as µBites, redefining the idea of sustainable cuisine. Although the scientists are still seeking official clearance to sample the products themselves, the idea has generated both interest and doubt. Observers such as Jason Hallett of Imperial College London contend that producing food from plastic lacks commercial viability and cannot meaningfully address worldwide plastic accumulation, especially amid concerns regarding microplastics and genetic modification. The inventors counter that regardless of whether plastic-based cookies become commonplace, the work represents an essential advance toward reshaping societal responses to plastic refuse. [Jayakody, L. N. (2024). Next-generation 3D-printed nutritious food derived from waste plastic and biomass. Trends in Biotechnology, 42(6), 799–800. DOI: 10.1016/j.tibtech.2024.04.004]