A team of MIT researchers is using the thermodynamic properties of water evaporation to bring off-grid cold storage of produce to remote, arid regions.
Color-changing array of silk microneedles could help stem outbreaks and avoid food waste.
The King Climate Action Initiative at J-PAL will develop large-scale climate-response programs for some of the world’s most vulnerable populations.
The MIT Humanitarian Supply Chain Lab implements a rapid assessment process to inform policy.
Cambridge Crops develops an edible, imperceptible coating that might replace plastic packaging to preserve meats and produce.
In the face of Covid-19, the MIT Water Club and the MIT Food and Agriculture Club take their signature innovation prizes online.
Microneedles made of silk-based material can target plant tissues for delivery of micronutrients, hormones, or genes.
Led by Christine Marcus MBA ’12, Alchemista is finding success with a human-centered approach to food service.
A specialized silk covering could protect seeds from salinity while also providing fertilizer-generating microbes.
J-WAFS zeroes in on food security as agricultural impacts of the climate crisis become more apparent
The Abdul Latif Jameel Water and Food Systems Lab presents a new report on climate, agriculture, water, and food security — with plans for more research.