Wondering what Earth Day looked like for UW in 1970? Here are some old-school cool photos that flashback to the historic event.
Actions included a University Housing initiative that in one year eliminated the need for more than 386,000 disposable food containers, and the diversion of more than 450 tons of organic waste from landfills to composting and an energy-producing anaerobic digester.
New research brings attention to the need to better manage recreational fisheries to protect the health of inland and near-shore fish populations and to preserve the recreational fishing experience.
As part of UW–Madison’s UniverCity Year partnership with Green County, engineering students are proposing a renewable energy system to help offset Juda School’s energy expenses by 25 percent.
UW-Madison scientists have shown that a recently-discovered variety of lignin, catechyl lignin (C-lignin), has attributes that could make it well-suited as the starting point for a range of bioproducts.
The study shows consuming crickets can help support the growth of beneficial gut bacteria, and that eating crickets is not only safe in large amounts but may also reduce inflammation in the body.
A team of UW–Madison researchers forecasts as many as a thousand additional deaths annually in the Eastern United States alone due to elevated levels of air pollution driven by the increased use of fossil fuels to cool the buildings where humans live and work.
A recent UW–Madison study shows that the increased frequency of high-intensity rain events is worsening phosphorus runoff from manure-covered agricultural fields more than scientists expected. A new effort aims to address this problem in Dane County.
“Radical Jewelry Makeover: Wisconsin" draws attention to talented student designers while raising awareness about ethical metal sourcing.
A new analysis shows lasting reductions in electricity use among hundreds of players of the Cool Choices game, which uses friendly competition to get energy-saving habits to sink in.
Only deep, earthy beets, rich sweet corn and bright kale were fit for the Farm to Flavor dinner, a showcase for vegetables bred specifically for intense flavor by the UW–Madison plant breeding network the Seed to Kitchen Collaborative.
Tom Eggert and his colleagues at UW–Madison are helping businesses showcase their sustainable practices through the Wisconsin Sustainable Business Council.
It may be music to gardeners’ ears, but that tune could be alarming to some native and migratory birds and bugs.