Prof. Kate Brown speaks with Zoe Matthews of GBH about growing interest in urban gardening. Matthews highlights Brown’s course about cooperative agriculture at MIT, during which “her students produced an accessible how-to guide on starting an urban farm.”
It may sound fishy, but Prof. Benedetto Marelli and postdoc Giorgio Rizzo have developed a method to up-cycle seafood waste into a coating for seeds that could help plants better withstand drought, while also creating more nutritious and sustainable crops. “It all starts with the idea that we need to find new ways to grow food and, in particular, find new ways to decrease the amount of fertilizers we use,” says Marelli.
Prof. Kate Brown, author of “Tiny Gardens Everywhere,” speaks with Forbes reporter Alan Ohnsman of Forbes about the benefits of home gardens. Brown notes that people can “put in some healthy soils that are rich with compost, which feeds microbes and worms and black soldier flies, all these creatures that are in the soil so the soil is alive. Then you put in plants, trees, berry bushes, lettuces, greens, whatever. And when it rains, those healthy soils soak up a lot more water… [which is] great for flooding. They sequester a lot of carbon, more than any of our aesthetic alternatives. And of course, they can feed people.”
Writing for The Boston Globe, Prof. Kate Brown and David Greenwood-Sanchez of the University of Iowa explore the growing popularity of transforming residential yards into home gardens. They emphasize: “With food prices up 27 percent since 2020, it is a good time for Massachusetts legislators to consider protecting gardeners from vegetation restrictions so that they can grow plants that, in contrast to turf grass, nurture birds, bees, and the occasional rabbit — and their own families and neighbors.”
In the lead up to the 2025 Super Bowl, Dunkin’ hosted a 90’s-themed pop-up outside of MIT’s Stratton Student Center. “The three-day pop-up…was timed ahead of Dunkin’s Super Bowl commercial rollout and designed as part of a broader ’90s-themed campaign,” writes Sangmin Song for Cambridge Day.
Early research from MIT scientists suggests that over time a high-fat diet can impact the liver in a way that may raise the risk of cancer. “When the liver repeatedly processes large amounts of fat, its main working cells stop focusing on breaking down nutrients and filtering toxins,” writes Deirdre Bardolf for Fox News. “They revert to a more primitive state to help them endure the strain of a fatty diet, a shift researchers associate with tumorigenesis, the process by which cancer can develop.”
Prof. Desirée Plata, director of MIT’s Methane Network, spoke with Boston Globe reporter Kate Selig about how regional supermarkets are addressing their methane footprints. Plata notes that “grocers could make an impact through improving their waste management practices. And beyond operational changes, she said supermarkets can help shape the public’s understanding of climate issues,” Selig writes. “Most people go to the grocery store,” says Plata. “They have this great opportunity to educate people.”
MIT researchers have developed a new method to fortify foods and beverages as part of an effort to combat global malnutrition, reports Insha Naureen for Food Ingredients First. “The innovation offers a potential solution to the global malnutrition crisis due to iron deficiency, which can lead to anemia, impaired brain development in children, and increased infant mortality,” Naureen explains. “Beyond iron and iodine, this platform can also deliver multiple micronutrients or bioactive compounds in a single formulation, enabling targeted nutritional strategies,” explains Ana Jaklenec, a principal investigator at the Koch Institute.
Researchers at MIT have developed a new nutrient fortification process “to deliver essential nutrients such as iron and iodine in foods and drinks,” reports Ben Cornwell for New Food Magazine. “With around two billion people worldwide suffering from iron deficiency, which can lead to anemia, impaired brain development in children and higher infant mortality, this solution from MIT could address a major global issue,” writes Cornwell.
Popular Science reporter Mack DeGeurin spotlights Foodres.Ai Printer, an AI-assisted 3D printer developed by MIT researchers that is “capable of converting food scraps into coasters, cups, and other everyday kitchen items.” The researchers hope their invention “can repurpose waste before it reaches trash cans or compost bins, helping to foster ‘hyper-local circular economies.’”
Prof. Sebastian Lourido speaks with Salon reporter Elizabeth Hlavinka about the risks associated with parasite cleanses. “When you cause significant changes in the intestine, you are at times obliterating many of the beneficial organisms that are helping us digest food, but in some cases, producing vitamins that are actually occupying that niche and preventing bad organisms from taking over,” says Lourido.
Meli Beer, founded by Samara Oster MBA '22, has created the first beer in America made from quinoa, reports Doug Meehan for WCVB. "I think the point is, a beer drink experience that tastes great but also feels great in your body and doesn't feel like you’ve had a loaf of bread, or you have that heaviness or bloat, is for everyone,” explains Oster. “And so, what I really aspire to do is create a drink that everyone can enjoy.”
Samara Oster MBA '22, founder of Meli, has created the “first beer brewed entirely from quinoa,” reports Eli Chavez for Boston Business Journal. “Part of the journey as of late is, how do we explain this super unique, unexpected thing to people, some of whom are skeptical and really like beers,” says Oster “For me, it's about building this better for you, beer world that kind of doesn't exist in that much of a way, just yet.”
Deborah Blum, director of the Knight Science Journalism Program, writes for The New York Times about the history and future of food safety programs in the U.S. “The United States clearly still needs the safety systems that were so painstakingly built over the last 120 years, and to make them better and stronger,” writes Blum. “The labs and scientists and inspection teams that have been recently lost should not only be restored but expanded. And the mistakes of the 19th century should stay firmly in the history books.”
MIT engineers have developed a new system that helps pesticides adhere more effectively to plant leaves, allowing farmers to use fewer chemicals without sacrificing crop protection, reports Michigan Farm News. The new technology “adds a thin coating around droplets as they are being sprayed onto a field, increasing the stickiness of pesticides by as much as a hundredfold.”