Charting the Earth’s future for the 21st century
MIT report highlights challenges and opportunities for conserving natural resources and stabilizing the climate.
MIT report highlights challenges and opportunities for conserving natural resources and stabilizing the climate.
Deborah Blum’s new book explores the unlikely origins of food and drink regulation in the U.S.
Emphasizing the scope and interdisciplinary mission on which it was founded, J-WAFS has a new name: the Abdul Latif Jameel Water and Food Systems Lab.
TechMart store for students, now located on the second floor in Rebecca’s Café, was recommended by the Food Insecurity Solutions Working Group.
Solutions grants will aid commercialization of novel MIT technologies to test water safety and improve agricultural productivity.
Spyce, a robot-assisted restaurant located in Boston, was invented to respond to a common MIT student desire: good, low-cost food.
Eleven principal investigators from six MIT departments will receive grants totaling over $1.3 million, overhead free, for research on food and water challenges.
Choices by consumers and farmers can help limit global warming, but climate change may also curtail those choices in the future.
Meal kits for “food deserts” and crowdsourced crop-pricing platform win Rabobank-MIT Food and Agribusiness Innovation Prize.
Company will install new management and rigorous quality reviews.
Climate Changed Symposium combines art and science to envision the global food system under climate change.
Move is intended to make the café more accessible to community members who seek more dining options during the day and evening.
Study projects likely impacts on food prices, bioenergy production, and deforestation.
Community members assessed the problem and generated ideas for addressing student hunger.
MIT economist David Atkin looks beneath the surface of global commerce.