Imagine if your dead laptop or phone could charge in a minute or if an electric car could be fully powered in 10 minutes.
Switching food and drink purchases to very similar but more environmentally friendly alternatives could reduce the greenhouse gas emissions from household groceries by more than a quarter (26%) according to a new Australian study from The George Institute for Global Health and Imperial College London published today in Nature Food.
About a third of the food produced globally each year goes to waste, while approximately 800 million people suffer from hunger, according to the U.N.’s Food and Agriculture Organization.
A pioneering study has used extensive global datasets and machine learning to map the activities of seafloor invertebrate animals, including worms, clams and shrimps, across the entire ocean, revealing for the first time critical factors that support and maintain the health of marine ecosystems.
Researchers at KIT develop a transparent metamaterial for energy-efficient light and temperature regulation in buildings.
Caterpillars respond defensively to electric fields similar to those emitted by their natural predators, scientists at the University of Bristol have found.
Thermophotovoltaics developed at U-M can recover significantly more energy stored in heat batteries.
Community science volunteers – laypeople with an interest in bees and conservation – significantly contribute to the scientific knowledge of native bumble bees across Canada and the United States, finds a new study by York University.
The Colorado River makes life possible in many Western cities and supports agriculture that sustains people throughout the country.
Researchers at Tampere University have discovered that sulfur trioxide can form products other than sulfuric acid in the atmosphere by interacting with organic and inorganic acids.
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