Tropical glaciers in Africa and South America began their retreat simultaneously at the end of the last ice age about 20,000 years ago, according to a Dartmouth study.

Sea ice in the Bering Sea shrank to its lowest levels in recorded history in 2018, profoundly affecting northwest Alaska residents who depend on marine resources for food, cash and culture, according to a new peer-reviewed study.

Botanists from Trinity College have discovered that “penny-pinching” evergreen species such as Christmas favourites, holly and ivy, are more climate change-ready in the face of warming temperatures than deciduous “big-spending” water consumers like birch and oak. 

An international team co-led by an Oregon State University chemistry researcher has uncovered a better way to scrub carbon dioxide from smokestack emissions, which could be a key to mitigating global climate change.

Researcher helps lead a call to protect global groundwater resources.

Climate Hazards Center receives funding for two large projects in Africa.

Abundant food helps offset higher temperatures for fish. But there’s a catch.

Scientists are homing in on what a healthy human microbiome looks like, mapping the normal bacteria that live in and on the healthy human body. But what about a healthy plant microbiome?

Chemical engineers at EPFL have designed a material that can capture carbon dioxide from wet flue gasses better than current commercial materials.

Satellite data has given scientists clues about how, when and why Greenland’s glaciers are shrinking – and shows a sharp increase in glacial retreat beginning about 2000, according to new research presented this week.