What does flying in a commercial airliner have in common with working at the office or relaxing at home?

Climate change is forcing fish species to shift their habitats faster than the world’s system for allocating fish stocks, exacerbating international fisheries conflicts, according to a study led by a Rutgers University–New Brunswick researcher.

A Forest Service study of nearly 50,000 children in New Zealand has found that those who live in greener neighborhoods are less likely to develop asthma. However, not all greenness is a good thing—children living in areas with nonnative plant species or low plant diversity were actually at a greater risk of developing the chronic lung disease.

Biologists get a new look at plant biodiversity and function with new imaging technology developed at the University of Alberta.

Graduate student David Capelle has returned form a fruitful time in the field working with his advisor Tim Papakyriakou. He files this report on his research investigating carbon cycles in Hudson Bay.

Scientists are gaining a better understanding of Pierce’s disease and how it affects grapevines. The disease, which annually costs California more than $100 million, comes from a bacterium called Xylella fastidiosa.

A process that changes the regulation of genes could help corals acclimatize to the impacts of global warming.

Cells commonly control gene expression by adding a methyl group to part of the DNA, changing how the information on the DNA is read without changing its genetic code. Researchers at KAUST wanted to investigate whether DNA methylation could play a role in helping corals adapt to climate change.

University of Sydney researchers have found monkeys living in the wild in cold snowy habitats adjust their nutrient intake to match the elevated costs of thermoregulation.

A new Portland State University study shows that not all populations of a single, widely spread tree species respond the same to climate change, something scientists will need to consider when making climate change projections.

Research led by the University of Sydney shows that under warm water events the nutritional balance of fish and squid changes and is of lower quality, while under cold water events it is of higher quality.