Category Climate Science

In the course of our research for clients, we come across emerging technologies, new materials, new chemistries, growing markets, changing regulatory landscapes, innovative business models, and much more. Every other Friday, we pick five articles, videos, or podcasts that we found interesting and send them your way.


Physicists Reverse Time Using Quantum Computer

In a four-stage experiment, researchers have seemingly defied the second law of thermodynamics and reversed time. Observing highly organized qubits on a quantum computer, they used an evolution program to cause chaos among the qubits, then used the same algorithm to rewind the qubits to their original state. [PHYS ORG]


Your Drone-Delivered Coffee is (Almost) Here

With major cities packed with tall buildings, trucks, people, and power lines, some delivery services are focusing their drone delivery efforts on less challenging rural and suburban areas. Experiments underway in the U.S., Iceland, and Australia using a new generation of bigger, faster drones, are proving that drone deliveries are more cost and energy efficient than cars in less populated locales. [WSJ]


How to Develop an Artificial Intelligence Strategy: 9 Things Every Business Must Include

Artificial Intelligence has the power to transform the world, and if your business isn’t figuring out how to use it to your advantage, you risk being left behind. Here, Bernard Marr lays out a tight roadmap detailing the questions you should be asking and the steps you should be taking right now. [FORBES]


Rise of the Golden Jackal

One of the least-studied canine predators, the Golden Jackal, once inhabited only the fringes of Europe. But over the past two decades its range has exploded, and jackals now outnumber wolves in Europe by more than 5-to-1. This unheard-of expansion of a medium-sized predator has scientists—and the general public—grappling with what the long-term ecological impacts may be for the continent. [NYT]


The 500-Year-Long Science Experiment

After Charles Cockell of the University of Edinburgh revived bacteria from a 10-year-old dried petri dish he had forgotten about, he became intrigued by questions about bacterial longevity. So Cockell and a group of German and U.S. collaborators designed a 500-year experiment to try and answer them. At the heart of the experiment are 800 hermetically sealed vials of bacteria, some of which will be tested every 25 years. Opening vials, adding water, and counting colonies that grow is easy. The hard part is ensuring someone will be doing this on schedule for 500 years. [ATLANTIC]

Read More

In the course of our research for clients, we come across emerging technologies, new materials, new chemistries, growing markets, changing regulatory landscapes, innovative business models, and much more. Every other Friday, we pick five articles, videos, or podcasts that we found interesting and send them your way.


Drunk People Are Better at Creative Problem Solving

An interview with Professor Andrew Jarosz of Mississippi State University. He and colleagues served vodka-cranberry cocktails to 20 male subjects until their blood alcohol levels neared legal intoxication and then gave each a series of word association problems to solve. Not only did those who imbibed give more correct answers than a sober control group performing the same task, but they also arrived at solutions more quickly. The conclusion: drunk people are better at creative problem solving. [HBR]


Maybe We Can Afford to Suck CO2 Out of the Sky After All

While avoiding the worst dangers of climate change will likely require sucking carbon dioxide out of the sky, prominent scientists have long dismissed such technologies as far too expensive. But a detailed new analysis published in early June in the journal Joule finds that direct air capture may be practical after all. The study concludes it would cost between $94 and $232 per ton of captured carbon dioxide if existing technologies were implemented on a commercial scale. [MIT Technology Review]


How “The Lean Startup” Turned Eric Ries Into an Unlikely Corporate Guru

Although The Lean Startup focused on . . . well . . . startups, Ries now believes innovation lurks in the bellies of even the stodgiest corporations. Ries’s second book, The Startup Way, published in October, focuses squarely on big companies, and this interesting profile reveals a lot of his thinking. Ries thinks that the trick for big companies is to stop thinking about their size: they need to form small groups devoted to the practice of innovation, and empower and protect them on a continual basis. [FORTUNE]


“A Powerful Signal of Recessions” Has Wall Street’s Attention

Every recession of the past 60 years has been preceded by an inverted bond market yield curve (with only one false positive), and we’re moving rapidly toward another inversion right now. That means it’s a good time to think about how your company will react to the next downturn, particularly in an area most of us really care about: innovation. With that in mind, we’re revisiting this 2008 Forbes’ piece by Scott Anthony and Leslie Feinzaig, Innovating During a Recession. As they point out, during a downturn “[f]ocusing too much on the core business can lead companies smack dab into the roots of the innovator’s dilemma, where they get diminishing returns from investments while missing great growth opportunities emerging in the fringes of their markets or in completely new ones.. [NEW YORK TIMES | FORBES]


Fast-Fine Dining Is the New Restaurant Frontier

Driven by a shrinking pool of workers, high labor costs, and high rent, the Bay Area is trying to optimize something new by replacing employee labor with customer labor: the fine dining industry. So what? This trend—finding creative ways to eliminate labor cost through business model innovation—is something you ought to be thinking about in your own business because it’s going to spread, first to high-cost cities and soon to lower cost areas. As this shift happens, opportunities are going to be created for companies in the supply chain to optimize the experience of fast-fine dining. And outside the restaurant supply chain the same thing is going to be happening: if you make things that wind up in the service sector, the world is going to be changing fast. Start planning now to get ahead of the emerging opportunities. [BON APPETITE | NEW YORK TIMES]

Read More