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Building contractor-turned bio digester, entrepreneur Ambrose Kofi Tsekpo is a man on an upward trajectory in environment conservation terms.

Tucked in the island of Rodrigues is small community of young people and mentors. At a glance this passes as a school, home or a community centre. Animal sheds on one corner, beehives, organic gardens on another and structures made of wood and concrete spread across a vast compound. Looking closely though, this institution teeming with young people doing different chores and with youthful life does not look like a school but rather a huge home. Welcome to Centre de Formation Agricole Frere Remi.

Many young people in some parts of the African continent turn to waste management as an ad hoc or extra job to make small money when they are struggling with unemployment, a South Africa entrepreneur has identified a silver lining in a rather stormy sky.

The SwitchAfrica Green team visit to Burkina Faso for an Orientation Workshop and Award Ceremony.

A strategic partnership between the European Union (EU) and the UN Environment Programme (UNEP) is laying the foundational bricks upon which to build an inclusive green economy. Through an evolving series of projects dating back to Rio+20, the partnership is getting everyone - from governments to business to individuals - to embrace the principles of circularity.

Intricately designed accessories on display in an exhibition stand in Nairobi portray craftsmanship infused with an African touch.

Decorated with images of the big five, the Kenyan flag and beautiful landscapes, the handcrafted leather products are a true celebration of Kenyan beauty. Jacob Mwangi, proprietor, Palm Prints African Artifacts, has gone beyond just churning out aesthetically appealing leather products, but also taken a step towards environmental sustainability.

The community in Adaklu produces and cooks cassava (gari) for their own consumption and for sale. They cook the gari and sell it as a processed product. They have been using traditional cook stoves until SAG introduced more efficient community stoves emitting less smoke.

This has resulted in better quality gari while making smoke-related diseases are a thing of the past. Notably, the cooking time has also significantly reduced.

Cassava is one of the major foods consumed in Ghana. It is a major contributor to food security and livelihood in rural areas. Cassava is normally processed to flour using thermal energy before it is consumed or traded. In addition, the consumption of this product in schools, urban and rural areas across the country coupled with recent high demand of the product in other West African countries, makes the product a viable business venture. The community in Adaklu produces and cooks cassava (gari) for their own consumption and for sale.