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August 26, 2020 | Stanford Woods Institute for the Environment
California’s massive wildfires bring a host of health concerns for vulnerable populations, firefighters and others. Kari Nadeau and Mary Prunicki of... Read More
a man stands behind buckets of seafood at a market
August 19, 2020 | Stanford Center for Ocean Solutions
A new paper finds if wild fisheries and mariculture are sustainable managed, they could help meet the rising demand for food in the long term.
August 17, 2020 | Stanford Woods Institute for the Environment
Insights from an innovative rotating microscope could provide a new window into the secrets of microscopic life in the ocean and their effects on... Read More
People lined up at a salad bar
August 13, 2020 | Stanford Graduate School of Business
Stanford GSB researchers use the concept of “dynamic norms” to persuade diners to eat less meat.
August 13, 2020 | Stanford Engineering: The Future of Everything
Water authority Newsha Ajami says that just as engineering once brought water to distant, desert cities, the field is now uniting to make sure the... Read More
Iron smelting; a large pot over a high heat fire
August 12, 2020 | Precourt Institute for Energy
Almost all of the world’s energy use involves heat, from making steel to refrigerating food. Deep decarbonization without breakthroughs in thermal... Read More
hand holding a burger and chips in a white box
August 11, 2020 | Stanford Medicine
The meat industry is a significant contributor to global warming and other environmental ills. Among the factors:
a yellow diamond shaped sign reads "FLOODED" on a wet street
August 5, 2020 | Stanford School of Earth, Energy & Environmental Sciences
Researchers have modeled how coastal flooding will impact commutes in the Bay Area over the next 20 years. Regions with sparse road networks will... Read More
August 3, 2020 | Water in the West
Marcus joins Stanford’s Water in the West Program as the William C. Landreth Visiting Fellow.

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