“Thirty percent of our plastic is ending up in the environment," says chemical and biological engineering Professor George Huber. "The current plastic infrastructure is not sustainable right now.”
New research could help lake managers make more informed decisions about their invasive species control strategies.
With the snow melted, the warmth of the spring sun brings the Arboretum back to joyous life. Flowers bloom, birds sing, shoots arise from the soil. Enjoy this look at spring’s wonderful renewal of the earth.
COVID-19 may have forced the event to go virtual, but it also brought the importance of its topic into sharp focus. “You can’t wash your hands if you don’t have water,” says Water@UW–Madison's Matt Ginder-Vogel.
Wondering what Earth Day looked like for UW in 1970? Here are some old-school cool photos that flashback to the historic event.
WICCI will contribute climate data informing the work of a state panel charged with advising Wisconsin Gov. Tony Evers on climate change adaptation and mitigation.
Researchers found that ideal cow genetics, improved feeding strategies and better manure management could allow dairy farms to cut greenhouse gas emissions while producing more milk with less feed.
“By the time Discovery Farms left Cashton in 2017,” says Jack Herricks, “the relationship had changed, the era of finger pointing and distrust had left. It was a pretty dramatic shift.”
The fungicide was originally devised to protect seeds during storage but was so effective at limiting mold damage that it is now widely used to treat produce after harvest to extend its shelf life.
Public figures and community readers will give voice to Aldo Leopold’s keen observations and eloquent philosophy as written in "A Sand County Almanac" and other works of the noted conservationist, a former UW–Madison faculty member.
The final days of fall bring their own unique colors and textures, stark yet lovely, to the Curtis Prairie at UW–Madison's Arboretum.
The results of a three-year study offer some support for the belief that much of the nitrogen in the wastewater from cheese-making and vegetable processing leaves the soil and harmlessly enters the atmosphere.