Researchers have developed a new method for assessing the impacts of ozone-destroying substances that threaten the recovery of the ozone layer.
Lithium extraction from the deep sea, overfishing of deeper-water species, and the unexpected ocean impacts of wildfires on land are among 15 issues experts warn we ought to be addressing now.
Researchers have developed a system that can transform plastic waste and greenhouse gases into sustainable fuels and other valuable products – using just the energy from the Sun.
A study of 29 European lakes has found that some naturally-occurring lake bacteria grow faster and more efficiently on the remains of plastic bags than on natural matter like leaves and twigs.
Eating pheasant killed using lead shot is likely to expose consumers to raised levels of lead in their diet, even if the meat is carefully prepared to remove the shotgun pellets and the most damaged tissue.
Scientists suggest that some staffing of protected areas should be considered “essential services” in future crises.
Installing solar panels could help historic buildings beat the rising costs of energy, according to a new study.
Climate change is causing plants in the UK to flower a month earlier on average, which could have profound consequences for wildlife, agriculture and gardeners.
Forest restoration schemes should prioritise restoring native forests for greatest climate and environmental benefits, but these benefits incur a trade-off with wood production in comparison with tree plantations.
A new study has found that costs of conservation projects are rarely reported, making it difficult for others to make decisions on the most cost-effective interventions at a time when funding for biodiversity conservation is severely limited.
Eating wild-caught fish instead of using it as feed in salmon farming would allow nearly four million tonnes of fish to be left in the sea, while providing an extra six million tonnes of seafood for human consumption, a study finds.
Scientists have produced a map showing where the world’s major food crops should be grown to maximise yield and minimise environmental impact. This would capture large amounts of carbon, increase biodiversity, and cut agricultural use of freshwater to zero.
A new study shows how knowledge of climate change threats could be better connected with conservation efforts to help protect seabirds and other at-risk species.
The protection offered by COVID-19 vaccination declines more rapidly in people with severe obesity than in those with normal weight, scientists at the Universities of Cambridge and Edinburgh have found. The study suggests that people with obesity are likely to need more frequent booster doses to maintain their immunity.
A study of the DNA of more than 55,000 people worldwide has shed light on how we maintain healthy blood sugar levels after we have eaten, with implications for our understanding of how the process goes wrong in type 2 diabetes.
Failure to implement active bystander training could thwart NHS attempts to tackle sexual harassment, say researchers at the University of Cambridge.
Problems with the brain’s ability to ‘prune’ itself of unnecessary connections may underlie a wide range of mental health disorders that begin during adolescence, according to research published today.
Even mild concussion can cause long-lasting effects to the brain, according to researchers at the University of Cambridge. Using data from a Europe-wide study, the team has shown that for almost a half of all people who receive a knock to the head, there are changes in how regions of the brain communicate with each other, potentially causing long term symptoms such as fatigue and cognitive impairment.
Cambridge scientists have shown how the brain’s ability to clear out toxic proteins is impaired in Huntington’s disease and other forms of dementia – and how, in a study in mice, a repurposed HIV drug was able to restore this function, helping prevent this dangerous build-up and slowing progression of the disease.
Increasing the proportion of non-alcoholic drinks on sale in online supermarkets could reduce the amount of alcohol people purchase, suggests a study published today led by researchers at the University of Cambridge.