New research reveals how climate change is likely to increase the potential for wine production in the UK – with conditions projected to resemble those in famous growing regions of France and Germany.

As a vicious outbreak of huge wildfires scorching New Mexico since April marks an unusually early start for the fire season in the West, many people wonder, what can be done?

Microorganisms in aquifers deep below the earth’s surface produce similar amounts of biomass as those in some marine waters. 

New research highlights how the risk of wildfire is rising globally due to climate change – but also, how human actions and policies can play a critical role in regulating regional impacts. 

An Oregon State University-led research team has discovered a class of compounds that contribute to smoke taint in wine and grapes.

Indiana University researchers have identified a specific bacterial microbe that, when fed to honey bee larvae, can reduce the effects of nutritional stress on developing bees -- one of the leading causes of honey bee decline.

Lancaster University researchers have helped to develop a new standard approach to assess how farms affect biodiversity.

Small-holder farmers in rural Tanzania can improve food security and their wellbeing by adopting agroecological practices, new research funded by UKRI Global Challenges Research Fund has shown.

Photosynthesis has evolved in plants for millions of years to turn water, carbon dioxide, and the energy from sunlight into plant biomass and the foods we eat. 

As climate change intensifies, cities will be on the front line, suffering from increased flooding and life-threatening heat waves.