Weekly 'Pulse' Issue 74
War On Sugar
Australia’s sugar consumption is at an all-time high, with the average Australian consuming 14 teaspoons of white sugar each day. Most of this sugar comes from soft drinks, sports drinks, energy drinks & fruit juices (ABS).
David Andrew, CEO of ‘no-nasties’ brand Naked Life, is on a mission to reduce Australia’s sugar intake – launching Australia’s first sugar-free, all natural, no ‘artificials’ tonic water.
Unlike other health food brands, Naked Life was not only developed for the health-conscious consumers – but the mass-mainstream. This shift in audience presented a key challenge; to create a drink with a distinct, yet familiar taste that would convert even the most die-hard sugar lovers.
Next to hit the shelves is an icy pole range targeted at an even more critical audience – kids.
Read more about the revolutionary brand here
How could we create better-for-you (and better-for-the-world) alternatives that feel closer to the norm rather than deliberate disruptors?
Gender Bias Bots
Only 21% of sources quoted in the newspaper are from women, and in a time where there is an increasing push for gender equality, The Financial Times has launched a campaign to feature more female experts in articles.
The Financial Times have built a bot which will auto-detect if its journalists’ articles quote too many men. The bot predicts a source’s gender by analysing first names and pronouns, and then alerts section editors to take action on the gender imbalance. Future iterations of the bot could raise journalists’ awareness of gender bias in real-time as they are typing their articles.
Read more here.
How can we leverage Artificial Intelligence to expose and correct our subconscious human biases?
Zero Waste As More Than A Side Dish
As the global urgency to reduce waste continues to grow, a restaurant called ‘Ijen’ in Indonesia is taking the concept of the circular economy and filtering it across all aspects of its business - creating the first zero waste restaurant in the country.
At Ijen, waste is considered at every level; from the floors made of cement, broken plates & drinking glasses to the menus printed on sustainably harvested paper and bound to boards made from recycled truck tyres to chopsticks being made from shredded plastic bottle caps.
The zero-waste model also extends into the day to day running of the restaurant. The menu offers fresh fish caught locally by hand-reeling and cooked using conscious techniques that reduce its’ environmental footprint. All the remaining waste is meticulously separated, with food waste being fed to pigs or composted at local farms and shellfish shucks being powdered for fertiliser or animal feed.
Read more here
How could we design entire business models from the ground up to create ‘circular brands’, where zero waste is not a side offering, but rather the service and story of the business?