A Montana State University assistant professor of sustainable food systems who has conducted research all over the world is turning her attention to maple syrup.
Some farmers in the United States and Canada have noticed that the quantity and quality of their maple syrup is changing with climate variability, said Selena Ahmed from MSU's Department of Health and Human Development in the College of Education, Health and Human Development. Ahmed is co-leading a team of researchers who are investigating these observations.
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Switzerland is not fully exploiting a significant source of clean energy: 173,000 tonnes of used wood could be re-used producing valuable heat and power energy today, in addition to the 644,000 tonnes of used wood already being used. This was the conclusion reached by a nationwide survey conducted by the Swiss Federal Research Institute for Forest, Snow and Landscape Research (WSL) among 567 companies in the construction, waste management and transport sectors.
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