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New technologies for analyzing DNA may transform how imperiled species are considered and managed for conservation protection, according to a study published today in the journal Science Advances and led by the University of California, Davis.

These technologies can be applied to a wide range of species around the world — from mushrooms to walruses — but the study focuses on two iconic species of Pacific salmon: steelhead and chinook. While steelhead are a legendary sport fish, chinook are considered the workhorse of the West Coast salmon industry.

It’s the most fundamental principle of meteorology - energy from the sun drives Earth’s weather.

So what happens when the sun’s rays are blocked by an eclipse? And can modern forecasting tools accurately predict changes in the weather when the sun’s rays are partially or totally blocked?

The coming decade may determine whether humanity will set a course toward a more socially and ecologically sustainable society. A crucial part of this goal is to develop a better understanding of how cooperation can be improved and become more effective, both within and among private stakeholders and public institutions.

“Collaborative governance is often highlighted as a solution to different environmental problems. For example, when small-scale fishermen agree to avoid overfishing or when states agree to reduce greenhouse gases. But we don’t know so much about how cooperation around environmental issues works in a complex world. Different actors want different things, different environmental problems are related to each other, and different groups have differing amounts of influence. Does cooperation actually lead to a better environment?” says Örjan Bodin, lecturer at the Stockholm Resilience Centre who conducts interdisciplinary research on better ways to handle diverse environmental problems.

Researchers say their new knowledge on the inner workings of a bacterium has important implications for Australia’s billion dollar cheese industry.

University of Queensland School of Agriculture and Food Sciences researcher Associate Professor Mark Turner said a discovery by a UQ, Columbia University and University of Washington research group had explained the regulation of an enzyme in the bacterium Lactococcus, which is used as a starter culture in cheese production.

Food scraps. Okay, those aren’t the first words that come to mind when you think about the environment. But 22 percent of the municipal solid waste dropped into landfills or incincerators in the U.S. is, in fact, food that could be put to better use through composting and soil enrichment.

Moreover, food-scrap recycling programs, while still relatively uncommon, are having a growth moment in the U.S.; they’ve roughly doubled in size since 2010. Now, a national study by MIT researchers provides one of the first in-depth looks at the characteristics of places that have adopted food recycling, revealing several new facts in the process.