sustainabiility

Embracing Spring at Promega: A Commitment to Environmental Stewardship and Sustainable Growth 

Posted on by Promega

This blog is guest-written by Jason Hankes, Manager, Land & Natural Resources, Promega Corporation 

At Promega, the arrival of spring is not merely a celebration of nature’s rejuvenation, but also a reflection of our steadfast commitment to environmental stewardship. This vibrant season allows us to spotlight a crucial ecological initiative: the controlled prairie burn. Conducted every three to five years across over 25 acres of native prairie restorations, these burns are essential for habitat health. They not only reduce the risk of wildfires but also curb invasive weeds and stimulate new growth. Undertaking these burns exemplifies how Promega reinforces its commitment to environmental stewardship – a foundational principle that guides our operations and influences our architectural designs. 

Continue reading “Embracing Spring at Promega: A Commitment to Environmental Stewardship and Sustainable Growth “

Cultured Meat Viability Increases in Biotech

Posted on by Riley Bell
Cultured meat grows in a plastic dish in laboratory conditions.

The biotechnology industry has been powering through barriers standing between the lab and the dinner plate as cultured meat advances toward the market. Challenges like scaling up the technology and getting products to the market are significant, but future food demands are an even bigger obstacle. Earth’s population is projected to reach 10 billion people by 2050. Our current agricultural practices will not be able to meet the food demands. Therefore, we need to find alternative ways to produce food–like “growing” it in the lab.

Continue reading “Cultured Meat Viability Increases in Biotech”

More than Gazpacho: Farming the Soil to Sustain the Ecosystem

Posted on by Promega

This post was written by guest blogger, Karen Stakun, Brand Manager at Promega Corporation.

When I arrived at the garden that morning, I was completely focused on the clusters of ripe tomatoes I’d hoped to see. I was there to take photographs, and the red, ripe fruit was going to be the star of the show. In every direction, there were long rows of plants: raspberries, peppers, okra, cabbage, fennel and kale. A black pickup truck pulled up to the edge of the Promega garden and a pair of well-worn work boots landed hard on the dewy grass. Mike Daugherty introduced himself as a Master Gardener, Master Composter, and member of the Promega culinary services team.

Mike laid out black plastic crates at the end of each row of the tomato garden. There were 700 bed feet of heirloom slicers and paste tomatoes to be harvested. Seduced by the intense red, orange and yellow of the juicy tomatoes, my thoughts immediately drifted to visions of BLT’s, caprese salad and gazpacho soup. As he hand-carried 3 or 4 tomatoes at a time and laid them in the crates, Mike called my attention to all the other things that were going on around the fruit.

Continue reading “More than Gazpacho: Farming the Soil to Sustain the Ecosystem”