A breakthrough on “loss and damage,” but also disappointment, at UN climate conference
Delegates from MIT attended COP27 in Sharm el-Sheikh, Egypt, where international climate negotiations went down to the wire.
Delegates from MIT attended COP27 in Sharm el-Sheikh, Egypt, where international climate negotiations went down to the wire.
J-WAFS Fellows discuss their inspiration for pursuing challenges in water and food systems.
Vishnu Jayaprakash SM '19, PhD '22 won for the AgZen-Cloak, an invention that makes pesticides stick to crops, minimizing pollution and water waste.
Skills learned in the classroom are applied toward health and sanitation projects.
A new study maps the genes and cellular pathways that contribute to exercise-induced weight loss.
MIT scientists have discovered a population of neurons that light up whenever we see images of food.
The Jameel Index for Food Trade and Vulnerability — a project supported by Community Jameel — will study the implications of climate change on food security as they relate to trade.
CassVita, founded by an MIT alumnus, has created a biotechnology to increase the shelf life of cassava, a nutritious but perishable root vegetable.
The grants total over $1 million in support of research that addresses issues in the water and food sectors.
Students are driving innovative research to promote water and food security for all.
A Climate Grand Challenges flagship project aims to reduce agriculture-driven emissions while making food crop plants heartier and more nutritious.
Mechanical engineers put an Oreo’s cream filling through a battery of tests to understand what happens when two wafers are twisted apart.
Mary Gehring is using her background in plant epigenetics to grow climate-resilient crops.
Efforts ramp up to include the launch of new partnerships, support for local food industries, and a food-startup incubator in the Stratton Student Center.
First-year students visit nonprofit grocer in Central Square providing low-cost, nutritious food; learn about food resources at MIT.