An international team of researchers found that the largest Antarctic ice shelf is melting 10 times faster than the overall ice shelf average due to solar heating of the surrounding ocean surface.
With up 90% of food wasted and lost before the product even reaches supermarket shelves Robin Travis, Managing Director at Renby Ltd explores how to improve the efficiency of handling food and erasing double handling.
The UK Green Building Council (UKGBC) has unveiled a framework for the UK construction and property industry to transition new and existing buildings to become net zero carbon by 2050.
Today, a Labour-led debate is being held by UK Parliament to discuss the possibility of declaring a “climate emergency” in the wake of Extinction Rebellion protests.
As London’s new Ultra Low Emissions Zones (ULEZ) came into effect this month, a new animation highlights the effects that air pollution has on the public's respiratory health.
From joggers picking up bottles as they go, to global sporting bodies pledging to tackle plastic head on, athletes, enthusiasts and sporting amateurs are collaborating to fight for cleaner oceans.
Chris Harris, Head of Project Delivery, Softwire, discusses why there needs to be a drive around harnessing and using big data effectively to educate consumers about green consumption.
Today is Stop Food Waste Day, and whilst cooking remains a favourite pastime in the UK, an average of £494 million worth of food is thrown away each week, reveals research from Gousto.
A new directory focuses UK expertise in satellite technology and how it can help solve environmental problems such as illegal deforestation, disaster response, and food production.
The HORIZON 2020 ToSynFuel project, coordinated by Fraunhofer UMSICHT, will demonstrate new integrated waste valorisation technologies into industrially relevant environments, says Dr-Ing Robert Daschner from Institute Branch Sulzbach-Rosenberg.
Dr. Gwo-shyh Song, Associate Professor at the Institute of Oceanography, National Taiwan University and Senior Consultant with Global Aqua Survey Ltd provides an in-depth look at green energy in the country.
Håkan Sandin, Horticulturist at Swedish University of Agriculture explains sustainable food production and why the three areas of health, environment and economy are crucial in this vein.
Peder Vejsig Pedersen, Senior Advisor at European Green Cities outlines a unique building project, Copenhagen International School (CIS) as an example of supporting the green transition.
Uncovering impacts of the midlatitude ocean is a part of the “Climatic hotspot project, as profiled here by Professor Hisashi Nakamura from the Research Center for Advanced Science and Technology, at the University of Tokyo in Japan.
