MATT da SILVA

Journalism portfolio

 

My news stories, feature articles and opinion pieces have appeared in a range of niche, industry and general interest publications. Refresh the page for a different selection of stories.

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Australian Horticulture, a Rural Press publication, serfved the ornamental horticultural industry from 1903 to 2012.

July 2011

A new buzz in the suburbs

Convincing urban residents to put beehives in their gardens used to be tough, but now business is booming for beekeepers. Matthew da Silva reports.

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Ethical Investor sets the agenda, facilitates thought-leadership and builds audiences for Australian business and investors in the sustainability arena.

December 2010

A go-getting guide to carbon cuts

A ClimateWorks report won the Ethical Investor Award for Sustainability Research. Their research shows businesses and investors how to break the carbon cycle without breaking the bank. Profile by Matthew da Silva.

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Australian Farm Journal, a Rural Press publication, was the nation's farm business magazine. The final issue was published in June 2012.

September 2011

Wheat quality rewards good for pools

Wheat quality rewards programs have returned as a promotional tool for pool operators. And for cash purchases prices are set based on meeting different grade specs. So is the wheat industry serious about lifting grain quality or are rewards a marketing gimmick? Matthew da Silva investigates.

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Ethical Investor sets the agenda, facilitates thought-leadership and builds audiences for Australian business and investors in the sustainability arena.

September 2010

Knowledge maketh the man

Having fallen out with the Liberal Party, Guy Pearse is now thinking about converting a broad knowledge of climate science and federal politics into a career with the Greens. Profile by Matthew da Silva.

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Good Fruit and Vegetables is a publication of Rural Press, Australia's largest publisher of regional and agricultural news and information.

August 2011

A really HOT item

Growing the Trinidad Scorpion Butch T - recognised by the Guinness World Records as the world's hottest chilli - began with serendipity, but success was no accident. It arrived because three parties - a grower, a seed supplier and a horticultural student - wanted to do something special. Matthew da Silva reports.

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