Sustainable cork: How it’s harvested and what it can do | Focus on Europe
Laura Johnson is a graduate of the University of California, Berkeley, where she studied Environmental Science, Policy, and Management with a concentration in sustainable agriculture. Her research focuses on climate-smart agriculture and resilience strategies for farming communities. Laura works as a sustainability strategist, helping farms in the US transition to practices that are both environmentally sustainable and economically viable.
12 thoughts on “Sustainable cork: How it’s harvested and what it can do | Focus on Europe”
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Excellent interview subjects, all of them. Good job!
Very interesting story. It takes so long to grow before it's matured. I can't see how this industry is expanded much, which is sad to think about it.
Since harvests take around years, naturally fewer people will choose it. Perhaps they can hire from abroad just for that purpose, when harvest time approaches, with the clear understanding that the work is seasonal and will end after the harvest is done. That's one way to save an industry – using temporary workers from abroad. Italy did so with cheese, but that work in not seasonal.
Chinese officials’ arbitrary administration illegally denies the people’s right to supervise and speak! Fully exposed the shortcomings of China's bureaucratic system!
It's an industry with great potential, but safeguarded and controlled by a few.
"…the climate-friendly and renewable… " Not in one hundred years.
Such a versatile ressource. How is the production handling the climate change, though?
DANIEL BOUTIN CHICOPEE OBITUARY 84TH FIGHTER GROUP SPALDINGS COMPANY MANAGER DISTRIBUTION CORK FORK DARK
I prefer screw on caps on my wine bottle.
There's more cork in Ireland 🇮🇪
For sustainability sake we better go with 2 litre bottles as a standard.
Parabéns….ótima reportagem 🇧🇷