Articles by Steven Gilchrist

F ood waste is a significant international problem.  According to a 2013 United Nations report, approximately 1.3 billion tons of food is wasted annually.  The report,  Food Wastage Footprint: Impacts on Natural Resources  was the first research study to examine the impact of global food wastage from an environmental perspective.  The report also revealed that 28% of the world’s agricultural area or 1.4 billion hectares of land is used annually to produce food that is lost or wasted.  Worldwide food wastage costs an estimated $750 billion annually to food producers.  Wasting food also wastes the oil and water used to produce it.  Food that rots in landfills creates greenhouse gas emissions.  “All of us – farmers and fishers; food processors and supermarkets; local and national government; individual consumers – must make changes at every link of the human food chain to prevent food wastage from happening in the first place, and re-use or recycle it when we can’t,” said José Graz

I nformation-technology departments at college campuses nationwide have struggled to maintain and upgrade their wireless-network capacities.  With the substantial increase of wireless device ownership particularly for traditional college-age students, chief information officers at colleges and universities have grappled with how to increase wireless capacity. Bruce Maas, the CIO at the University of Wisconsin at Madison, estimates there are 100,000 mobile devices being carried by students at the university. Bring-your-own-device (BYOD) has created a unique environment at institutions of higher education.  At a number of college campuses, student and faculty usage of personal, internet-capable wireless devices has strained campus networks.  Network capacity is even more strained in large lecture halls and athletic venues.  “An increase in the number of devices is only part of the problem.  As the devices get more advanced, they eat up more bandwidth.  The original iPhone, for exam