To assess how climate warming will change risks such as crop failures and wildfires, it’s necessary to look at how the risks are likely to interact.

Red tides, or harmful algal blooms, can cause low oxygen levels in coastal waters.

A new study led by Imperial College London finds that drug-resistant mould is spreading from the environment and infecting susceptible people’s lungs.

Researchers led by Göttingen University study bee behaviour and bean harvests

However, in small quantities it can be quite sustainable, shows a study by the University of Bonn

Non-native bullfrogs and sunfish species, introduced for consumer and sport purposes, are known to alter ecosystems and hinder native amphibians and fish in the Pacific Northwest highlands.

Experimental crop absorbed carbon dioxide equivalent to a vehicle burning 35,000 litres of gasoline, unlike more common annual versions, study shows.

Vancouver seafood lovers may see more Humboldt squid but less sockeye salmon on restaurant menus in the near future due to climate change.

As consumers seek fewer preservatives in packaged food – while the environment needs less plastic waste – Cornell scientists are finding ways to make active packaging materials with a biologically-derived polymer that helps salad dressings, marinades and beverages last longer in the fridge.

Co-authored by Texas A&M scientists, new research shows how levels of black carbon and dust are related to climate and monsoons.