News

A new study provides a detailed dataset on the biodiversity footprint of food, which may result in more sustainable diets.

Transport of sucrose to the roots of a plant acts as a signal transmitter to trigger the formation of the light-dependent root architecture, report a new study.

The Covid pandemic shutdowns in South Asia greatly reduced the concentration of short-lived cooling particles in the air, while the concentration of long-lived greenhouse gases was barely affected.

Scientists have identified two species of bacteria found in soil that break down a class of stubborn “forever chemicals,” giving hope for low-cost biological cleanup of industrial pollutants.

New research led by the Yale School of the Environment demonstrates that improvements in battery range and costs are behind the rise of electric vehicle sales.

Clean hydrogen could not only propel vehicles with no emitted pollutants but also help decarbonize industrial processes.

New research shows that almond yogurt has a significantly higher nutrient density than dairy yogurt and all other plant-based yogurts.

A scientific collaboration is experimenting with two new bacteria discovered in the Antarctic ten years ago, in order to verify the possibility of applications in healthcare, food processing and environmental rehabilitation.

Microbes are by far the most important factor in determining how much carbon is stored in the soil, which has implications for mitigating climate change and improving soil health for food production.

Hydrogen produced by splitting water, using renewable resources as a catalyst, is gaining interest worldwide, and new research has identified a scalable approach for obtaining a ferromagnetic catalyst.