2023 Chesapeake Bay dead zone smallest on record
This summer’s Chesapeake Bay “dead zone” was the smallest it’s been since monitoring began in 1985, according to data released by the Chesapeake Bay Program’s monitoring partners: the Maryland...
This summer’s Chesapeake Bay “dead zone” was the smallest it’s been since monitoring began in 1985, according to data released by the Chesapeake Bay Program’s monitoring partners: the Maryland...
Gov. Gretchen Whitmer recently signed new clean energy legislation, creating an opportunity for the state of Michigan to step up its efforts to create a clean energy economy and tackle the climate...
With COP 28 set to begin in Dubai, the international spotlight once again will be on climate change and global action. Representatives of more than 200 countries will gather to set climate goals for...
Tibbetts Brook, a long-buried stream in New York City that flows from Yonkers to the Bronx, soon will be resurfaced above ground as part of an ambitious daylighting project that will reduce the city’s combined sewer overflow into the Harlem River. SEAS grad Amy Motzny (MLA ’15) is serving as the Tibbetts Brook project manager.
SEAS Visiting Associate Professor Cedric Taylor is a sociologist and documentary filmmaker who focuses on racial health disparities, environmental justice and visual sociology. He is the director and co-producer of “Nor Any Drop to Drink: Flint’s Water Crisis.”
You’ve heard of beef jerky. But what about beet jerky? If U-M graduates and longtime friends Aaron Brodkey (BA ’18) and Theo Mourad (BA ’19) have their say, their vegan jerky will become everyone’s go-to healthy snack.
In early 2023, wildfires were raging in Chile, which isn't unlike what the U.S. has experienced with more frequency in recent years, particularly in the western part of the country. SEAS Associate Professor Paige Fischer says that when it comes to how climate change is impacting wildfires, the U.S. West and Chile have quite a bit in common.
When facing global challenges, Carly Edwards (BS ’04) believes in working—from the ground up. And that’s just what she’s doing as the CEO of Ground Up Ghana, a food manufacturing social enterprise that develops plant-based food ingredients from underutilized, climate-friendly crops grown by rural women farmers in northern Ghana.