USC researchers say confronting reality and taking local action may help humanity cope — and even spur economies and innovation.

Leon Kochian, Canada Excellence Research Chair (CERC) at the University of Saskatchewan (Usask), has won the 2019 Arrell Global Food Innovation Award for “global excellence in food innovation.”

Local conservation can boost the climate resilience of coastal ecosystems, species and cities and buy them precious time in their fight against sea-level rise, ocean acidification and warming temperatures, a new paper by scientists at Duke University and Fudan University suggests.

Appearing in everything from sushi rolls to sandwiches, tuna are among the world’s favourite fish. But are our current tuna fishing habits sustainable?

Living in Brooklyn, I am often amazed by the time it takes to get around within the borough without a bike.

It’s a common sight in the Northeast: Flocks of wild turkeys strutting across the road, frustrating commuters.

A team of University of Connecticut researchers engineered a soil moisture sensor that is more cost effective than anything currently available and responds to the global need to regulate water consumption in agriculture.

Many small water systems in the United States struggle with disinfection compliance, a new study by Ohio State engineering professor Natalie Hull found.

Households lose up to $1,600 a year as well as key nutrients through avoidable food waste, say University of Guelph researchers who have completed the most in-depth known study worldwide on the growing problem.

Water quality in the Little Arkansas River and in the Equus Beds aquifer has not substantially changed since 2001, according to a new study by the U.S. Geological Survey in cooperation with the city of Wichita, Kansas.