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Dr. Keith Collins ’70 explains the details of his zero-net-energy house in Rockport, Maine.

The easy way to go green

Alum's 'state-of-the-shelf' energy-efficient house is among a bevy of new ideas for curbing energy use and greenhouse gas emissions presented at MIT's annual Energy Night.

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Trays of San Andreas cheese — an unpasteurized cheese from raw sheep's milk — made by Liam and Cindy Callahan, a mother and son team, at Bellwether Farm in Sonoma County, Calif.

Against the common gouda

The government regulates how food is produced. MIT anthropologist Heather Paxson studies the rebellious cheese-makers who reluctantly adhere to those rules.

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Researchers at MIT have shown the benefits of a new approach toward eliminating carbon-dioxide emissions at coal-burning power plants.

Concentrating emissions

Ahmed Ghoniem of mechanical engineering leads an MIT effort to make coal plants cleaner by using a pressurized combustion system to capture carbon dioxide.

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Community garden taking bloom at MIT

MIT's community garden has taken bloom on the roof of the West Garage and along the side of the Albany Street garage. In the pilot program's inaugural year, 32 community members participated with approximately 55 plots.

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