Study predicts large disparities in access to food, water, and energy in 2050
In some regions of the world, the poorest people may spend about 50 percent of their income on food, while the richest spend about 5 percent.
Giving farmers a more sustainable way to protect crops
Led by Andee Wallace PhD ’20, Robigo uses cutting-edge biotechnology to engineer microbes to fight pests, reducing the need for harmful chemical pesticides.
The secret love life of the longfin squid
MIT Sea Grant resident artist and acclaimed underwater photographer Keith Ellenbogen captures an intimate look at courtship and communication in a hidden spawning spectacle off Cape Cod.
Paving the way for greener ammonia production
New MIT research could lead to better materials for a fossil-fuel-free process for making the chemical that's essential to fertilizer and other products.
MIT student leaders: Q&A with MIT dining influencer Michaela Brown
The rising second-year loves telling stories about food and friends, from oxtail and ackee in Jamaica to Thanksgiving dinner in New Vassar, as an MIT Dining Ambassador.
Testing sustainable agriculture in Barcelona
Students in a MISTI Global Classroom confronted the challenges of climate change, one farm and co-op visit at a time.
Seeds of something different
Kate Brown’s book, “Tiny Gardens Everywhere,” examines the hidden history of urban farming, its extensive use, and the politics of growing food.
Nitrous oxide, a product of fertilizer use, may harm some soil bacteria
While some N2O is produced naturally at the plant root, agricultural practices can increase its levels, to the detriment of some microbes that support plant growth.
3 Questions: Exploring the mechanisms underlying changes during infection
Zuri Sullivan, a new assistant professor of biology and Whitehead Institute member, studies why we get sick, and whether aspects of illness, such as disrupted appetite, contribute to host defense.
Exploring the promise of regenerative aquaculture at an Arkansas fish farm
Through research with MIT D-Lab, MIT engineering student Kiyoko “Kik” Hayano worked with Keo Fish Farms to build a model for regenerative water systems.
Counter intelligence
Architecture students bring new forms of human-machine interaction into the kitchen.
Study: High-fat diets make liver cells more likely to become cancerous
New research suggests liver cells exposed to too much fat revert to an immature state that is more susceptible to cancer-causing mutations.
Q&A: The secret sauce behind successful collegiate dining
Andrew Mankus, MIT’s award-winning director of dining, describes why leading with a “students-first mentality” leads to better food offerings for the entire community.
Post-COP30, more aggressive policies needed to cap global warming at 1.5 C
Global Change Outlook report for 2025 shows how accelerated action can reduce climate risks and improve sustainability outcomes, while highlighting potential geopolitical hurdles.
PKG Center and the MIT Club of Princeton collaborate on food insecurity hackathon
The PKG Center is commemorating 25 years of the IDEAS Social Innovation Challenge with regional student-alumni hackathons for social impact.