From the periphery to a focal point: 20 years of innovation at the Sustainability Research Institute
As the Sustainability Research Institute turns 20, members reflect on its identity, achievements and how it will evolve.
Humans may have already caused 1.5 °C of global warming when measured from a time genuinely before the industrial revolution ...
In the first-ever worldwide assessment of the impacts of global overheating on these rare ecosystems, scientists used maps of tree cover, forest condition, and climate data to assess how many of the ...
A new report highlights difficulties transnational families face, with young people taking on support roles. It gives policy ...
Professor Steve Carver wrote a chapter of the book, which debunks misconceptions about rewilding from a range of perspectives ...
The new Joined Up Sustainability Transformations (JUST) centre will prioritise justice and collaboration in its approach to ...
Pine martens have been reintroduced into woodland in South Cumbria thanks to a project involving researchers from the ...
Fats and oils make foods texturally appealing and tastier by adding ‘lubricity’ and a ‘creamy’ mouthfeel. However, they also increase calorie content. MicroLub, a spinout from University of Leeds ...
Dr Tanefa Apekey (University of Sheffield) and Dr Sally Moore (School of Food Science and Nutrition) organised a free ...
One branch of alternative proteins research looks at insects for more sustainable sources of protein. A new study has ...
A team of women including Professor Michelle Morris have taken on a cycling challenge across Kenya to support female farmers.
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