Thornless, disease-resistant, and tastier blackberries could be on the horizon — thanks to new genetic research from the University of Florida.
When It Comes to Reading the Room, Humans Are Still Better Than AI
Johns Hopkins research shows artificial intelligence models fall short in predicting social interactions, a skill critical for systems to effectively navigate the real world.
Hotter Temps Trigger Wetlands To Emit More Methane as Microbes Struggle To Keep Up
Rising temperatures could tip the scale in an underground battle that has raged for millennia.
Flying Robots Unlock New Horizons in Construction
An international team led by researchers from Empa and EPFL has explored how in future aerial robots could process construction materials precisely in the air – an approach with great potential for difficult-to-access locations or work at great heights.
Massive Icebergs Once Roamed Off Coast of UK
A new study reveals there was a time when massive icebergs, like the ones we see in Antarctica today, were drifting less than 90 miles off the UK coastline.
Transgene-Free Genome Editing in Poplar Trees: A Step Toward Sustainable Forestry
Gene editing tools like CRISPR are revolutionizing plant science by allowing precise and targeted improvements to plant traits, such as wood quality, disease resistance, or drought tolerance.
Insects are Disappearing Due to Agriculture – and Many Other Drivers, New Research Reveals
Insects are disappearing at an alarming rate worldwide, but why?
Should Farm Fields be Used for Crops or Solar? MSU Research Suggests Both
As farmers debate whether fields should be used for agriculture or solar panels, new research from Michigan State University says the answer could be both.
Heat and Fire Making Pollution Worse Across Much of the U.S.
By several measures, air pollution is getting worse in the U.S., a trend due in large part to more severe heat and wildfires, according to a new report.
Seeking Nutrition, Not Sustainability, Reduces Food Waste
Consumers who are conscious of their nutrition exhibit behaviours that significantly reduce food waste, even more so than those whose behaviour is driven by sustainability concerns, according to new research from the University of Adelaide.