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This summary is found on Wickopedia

Biochar is a charcoal produced from biomass. In some cases, the term is used specifically to mean biomass charcoal produced via pyrolysis.

Biochar is employed commonly as a soil amendment.

Qualities making it suitable:

There is evidence that low-temperature biochar produces robust growth in plants when compared to high-temperature biochar. It is speculated that it retains organic matter desirable to beneficial microbes (like mycorrhizal fungi), resulting in higher nutrient availability to plants.

Biochar is the main (and likely key) ingredient in the formation of terra preta, or Amazonian dark earth. Efforts to create these soils are being undertaken by companies such as Eprida, Best Energies, and Dynamotive Energy Systems. Research efforts are underway at Cornell University, the University of Georgia, Iowa State University, and The University of Hawaii at Manoa.

One focus of this research is the prospect that if biochar becomes widely used for soil improvement, it will involve globally significant amounts of carbon sequestration, remediating global warming.

Biochar has potential as an amendment for aquatic habitats such as rivers, lakes and oceans being able to absorb nitrate and phosphate which runs off the land and into waterways. Also, rising levels of carbon dioxide in the atmosphere are thought to be leading to increasing ocean acidity and potential harm to some forms of marine life. Biochar is able to absorb and neutralise acids and toxins in the water which would lead to an increased ocean pH.

The 100 Mile Diet

The 100-Mile Diet is simple. It’s a living experiment in local eating that will reconnect you with your food, your local farmers, the seasons, and the landscape you live in. The idea has caught on in a way that no one could have predicted. Since we started writing about our year of local eating, we’ve heard from individuals, families, and organized groups working to bring eating home in places as wide-ranging as Australia, northern Canada, and mid-winter Minnesota. It’s the next frontier of food.