A new way of keeping food cool has been designed taking cues from elephants, coral and more

We are so dependent on our refrigerators—and we take them so much for granted—that if your refrigerator were to stop working properly, you probably would have no idea what to do except call a repair technician. However, 1.3 billion people in the world (mostly in Sub-Saharan Africa) lack access to electricity, and thus have had to rely on more traditional methods of food preservation—or let food go to waste. However, a group of engineering students at the University of Calgary, Jorge Zapote, Mitchell Weber, Xi Cheng, and Michelle Zhou, responded to the Biomimicry Global Design Challenge to develop a subterranean cooler called the WindChill.

This content is available for Premium Subscribers only.
Already a subscriber? Log in