Dr Cicely Marshall, a researcher at King’s College and the University of Cambridge’s Department of Plant Sciences, led a study to monitor the effects.

When scientists discovered a hole over Antarctica in 1985, countries across the globe got together and wrote a treaty designed to protect the ozone layer, which shields the Earth--and us--from harmful levels of ultraviolet radiation.

More than 50 percent of the largest lakes in the world are losing water, according to a groundbreaking new assessment published today in Science.

A new study from Lund University in Sweden shows that the ability of microorganisms to adapt to climate warming will slow down global warming by storing carbon in soil.

Droughts can be good for trees. Certain trees, that is.

Glaciers have been melting and shrinking at an alarming rate, raising the sea-level and causing outburst floods.

A new analysis led by a University of Wyoming researcher shows that brackish or salty groundwater has the potential to replace fresh water to cool coal- and natural gas-fired power plants and strengthen resilience in the energy infrastructure, although there’s a cost associated with doing so.

The George Washington University and world-renowned chef, author, and humanitarian José Andrés, HON ‘14, today are announcing a historic partnership to launch a premier Global Food Institute at GW, a transformative and unprecedented collaboration that will be the world leader in food system solution delivery.

A new article published in the Journal of Animal Ecology suggests that current measures to protect grasslands in the Qinghai-Tibetan Plateau are damaging the ecosystem and should be stopped.

A new review of research suggests that the nature-based technology biochar – a carbon-rich material – could be an important tool to use in agriculture to help mitigate climate change.