Hawaiʻi’s ecosystems and agriculture face growing threats from invasive species, with about 20 new insects and 100 new plants arriving each year, undermining the islands’ ecological, cultural and economic foundations. 

In a comment published in Nature Climate Change, Mark Bradford, the E.H. Harriman Professor of Soils and Ecosystem Ecology, and Yale School of the Environment research scientists Sara Kuebbing and Alexander Polussa ’25 PhD, together with colleagues Emily Oldfield ’05, ’11 MESc, ’19 PhD, of Environmental Defense Fund (EDF) and Jonathan Sanderman of the Woodwell Climate Research Center, argue that the scientific evidence supporting soil carbon’s role in mitigating climate change remains too weak to meet the standards required for policy and carbon markets.

Rodrigo Werle wonders if anybody is ever happy to see him.

Improving biodiversity and maintaining yields at the same time? For many, this sounds like a contradiction in terms. 

In the U.S., more than one third of food goes to waste. As such, more food ends up in landfills than any other material.

The cultivation of rice—the staple grain for more than 3.5 billion people around the world—comes with extremely high environmental, climate and economic costs.

The residues that remain when a brewery makes beer or whiskey are called spent grain or brewer’s spent grain (BSG).

Every year, as the presses churn and the sweet smell of cider fills the autumn air, more than 4 million tons of apple byproducts are hauled off as animal feed, compost or landfill waste.

A new mobile research platform designed by Lancaster University scientists to track how carbon moves through UK farmland will support more sustainable, climate-smart agriculture.

A study examining the effects of higher temperatures on soil shows that warming alone does not increase levels of carbon dioxide emitted from the soil.