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Wind turbine along the Lake Ontario shore in Pickering
Wind turbine along the Lake Ontario shore in Pickering - Tanja Tiziana | Show Photo

Sustainability

Recycled water bottle chandelier created by Ryerson U student designers
Recycled water bottle chandelier created by Ryerson U student designers - Tanja Tiziana
Sustainability is big - and getting bigger - in the GTA. A commitment to hybrid busses, designing LEED certified buildings, renewable energy, waste diversion and encouraging active transportation (walking, biking) are all part of this region's efforts to adopt practices and lifestyles that reduce our dependence on natural resources, cut pollution levels and improve our quality of life.

Sustainability Features

First Tool Libraries, now Timebanks: Toronto's Zeitgeist movement is expanding

Ryan Dyment, co-founder of the Tool Library and soon-to-be-unveiled Toronto Timebank, opens up about the Zeitgeist movement, leaving the rat race, and his vision for a resource-based economy. 

Algae: the key to turning pollution into power

Nestled behind a shopping plaza in Scarborough, Pond Biofuels has been working on turning pollution into clean energy since 2007. If they're successful, this innovative alternative to fossil fuel could change manufacturing. 

It takes a village to start a taco shop

From the food incubator at Toronto Underground Market to its soon-to-open standalone Kensington Market shop, Seven Lives knows the business of reincarnation. The fish taco shop represents the latest in a growing number of Toronto eateries taking fate into their own hands by launching their businesses in unconventional ways.  

Shopcaster helps independent boutiques gain traction online

Major retailers today are more innovative than they've been since the advent of the shopping mall, but where do independent boutiques fit in? Forget expensive ecommerce sites: Toronto's Shopcaster is helping boutiques expand their business and reach new markets with a simple, attractive platform. 

Healthy foods advocate fights for sustainably-grown hospital food

Joshna Maharaj says hospital food doesn't have to taste bad. She advocates using local ingredients to enhance not only the nutritional value and patient experience, but also to support local agriculture and sustain Ontario's economy. 
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