Sustainable eyewear, manufactured from upcycled materials

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Parafina creates trendy sun glasses by recycling plastic, metal and rubber. The enterprise is BCorp certified.

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The origins of the Earth photographer

OGrunewald-small.jpgOlivier Grünewald has been taking photographs of the original nature for the past thirty years. He explains: "I take pictures as a pretext for immersing myself in the origins of the Earth". 

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Luxury natural water, drawn from the mountain, above Megève

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The clear water spring spurts at an altitude of 1470m, in the Massif du Mont-Blanc (French Alps). It is drawn and bottled on site, exclusively by gravity, without other processing. The water is pH-neutral, sodium free with a stable composition of minerals and oligo-elements.

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Staying “positive”, yet avoiding greenwashing

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Ecological awareness in the developed countries has never been greater than today, even if we are a lacking a general consensus. To describe their sustainable transition, brands are using in their communication the word positive and qualify through it lifestyle impact, carbon emissions, climate preservation and even nature protection. However, is simply declaring to be and do positive the right approach to avoid greenwashing?

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Sustainable hyper luxury glamping in Australia, with view off Ayers Rock

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Sixteen eco-friendly tents and a pavilion standing lightly upon red sand dunes compose the hyper luxury camp Longitude 131°, adjacent to the Katiti Aboriginal Land and the World Heritage-listed Uluru-Kata Tjuta National Park.

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Louis Vuitton commits to protect biodiversity in South-Africa

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Louis Vuitton joins forces with the NGO People for Wildlife to rehabilitate 400.000 hectares on the Cape York Peninsula in South Africa on a period of 5 years by supporting scientific field research, monitoring wildlife species, and co-creating sustainable business models based on responsible use of nature-based materials.

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Chef Alain Passard's organic vegetable baskets, delivered each week by bicycle

alain-passard-small.jpgAlain Passard, Chef of the restaurant l'Arpège(*) in Paris, is cooking vegetables produced in his own gardens, located in France. The excess production can be ordered and delivered each week.

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