Humans have raised the level of mercury in the atmosphere sevenfold, largely by burning coal, a new study finds.
Over the past decades, Brazil has become the world’s leading soybean producer, as well as the leading consumer of pesticides.
A team of animal scientists from the University of Illinois Urbana-Champaign is set to deliver a potential game changer for subsistence farmers in Tanzania: cows that produce up to 20 times the milk of indigenous breeds.
PFAS, a family of highly fluorinated substances, represent a danger for humans and the environment.
In nationwide projections, elderly and Black adults are most at risk for cardiovascular death due to extreme heat, finds a new study in journal, Circulation.
Over the last decade, research at Michigan Medicine has shown how exposure to toxins in the environment, such as pesticides and carcinogenic PCBs, affect the risk of developing and dying from amyotrophic lateral sclerosis.
The ongoing El Niño is disrupting rainfall patterns across the planet, with mixed consequences for food production.
Humanity is rapidly reaching the limit for how much additional carbon can be emitted into the atmosphere to keep global warming within 1.5 °C, according to a new research.
The nutrients available from seafood could drop by 30 per cent for low-income countries by the end of the century due to climate change, suggests new UBC research.
Stanford Medicine researchers and their colleagues have identified simple food swaps that, if adopted universally, could reduce the nation’s food-related carbon footprint by more than a third. The changes are also more healthy.
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