In addition to oxygen, nitrogen or carbon dioxide, the air we breathe contains small amounts of organic gases, such as benzene and toluene.

About one-third of the food eaten by Americans comes from crops pollinated by honey bees, yet the insect is dying off at alarming rates.

Every year, tens of thousands of birds flock to Lake Abert as they journey from parts of the Great Basin toward the Pacific flyway, a migration route that extends from Alaska and Canada, through California, to Mexico and South America.

Michigan State University and the National Audubon Society are teaming up to help protect declining bird populations across North America.

Michigan State University researchers have solved a puzzle that could help switchgrass realize its full potential as a low-cost, sustainable biofuel crop and curb our dependence on fossil fuels.

A University of Queensland-led study has shown that expanding global seaweed farming could go a long way to addressing the planet’s food security, biodiversity loss and climate change challenges.

Soils are under pressure from current farming practices, and the challenges are only increasing with the growing demand for food production.

There is money to be made – and potential to reduce greenhouse gas emissions – by finding a second life for the potato peels, fried dough particles, cheese whey and other industrial food-processing waste products that routinely end up in landfills, according to new research.

A new Lancaster University project which calls for local people to watch the seabirds of Morecambe Bay is about to take full flight.

Better fisheries management and conservation is effective at turning the tide on the shark and ray declines, according to a study from Simon Fraser University researchers.