Dr. Rebecca Smith’s research focuses on making forage crops, which are crops grown to feed animals, more sustainable by reducing methane emissions and improving plant traits, like digestibility. This is done by altering the lignin within the plant cell wall. The altered lignin increases nutrient availability and potentially reduces the time required for cow digestion. Dr. Smith hopes that her work will benefit the scientific community and improve the quality of forage crops and plant-based biofuels to make agriculture more sustainable.
Research
A Sustainable Alternative to Synthetic Fertilizer with Jean-Michel Ané
As the environmental costs of synthetic nitrogen fertilizer grows, Dr. Jean-Michel Ané’s research group is developing sustainable alternatives by engineering partnerships between crops and nitrogen-fixing microbes that colonize the roots. While early efforts focused on modifying bacteria to release more nitrogen, the team found a breakthrough in maize from Southern Mexico that naturally fosters microbial nitrogen fixation through a root secreted mucilage. By exploring these interactions from both the microbial and plant side, the lab hopes to develop methods to enhance this partnership and introduce it to other cropping systems.
Cultivating Resilience: How Chris Kucharik is Transforming Agriculture Amid Climate Change
Chris Kucharik’s lab investigates the dynamic interactions between climate change and land management through fieldwork and ecosystem modeling, focusing on ecosystem services like crop production, water quantity and quality, nutrient cycling, carbon sequestration, and climate regulation. His research highlights the anticipated stress on agricultural systems due to climate change, which reduces crop yields and harms both farmers and consumers. Dr. Kucharik aims to inform policymakers and develop regulations to support farmers in mitigating climate impacts on their own and surrounding land.
From Coffee Cherries to Aronia Berries: How Food Science Professor Brad Bolling is Rethinking Food
Brad Bolling works to increase access to healthy, nutrient-dense foods to minimize costly chronic diseases. He uses a holistic approach, participating in the entire life cycle of his research; he measures the nutrients and bioactive compounds in foods, assesses their nutritional content and health impacts, then collaborates with food producers and consumers to grow support for foods that will be sustainable sources of nutrition for Wisconsin. His work promotes practices that reduce waste, support biodiversity, and prevent diet-related diseases to address systemic inefficiencies in food production and healthcare.
When it comes to sustainability, UW–Madison earns STARS Gold
Sustainability at UW–Madison: 2024–25 Highlights
In February 2024, Chancellor Jennifer L. Mnookin announced a university-wide environmental sustainability initiative centered around five goals: launching the Sustainability Research Hub to accelerate interdisciplinary research and external collaboration; attaining STARS Gold as a framework to drive cross-campus …
My Green Lab Certification Program Seeks More Early Adopters
Over the last three years, 21 labs on the UW–Madison campus have committed to becoming more sustainable by limiting waste, reducing energy consumption, and using greener chemicals. Through the Office of Sustainability (OS), these labs …
Sustainability Research Hub One Year Later: Expanding Cross-Campus Collaboration
In February 2024, UW–Madison Chancellor Jennifer L. Mnookin announced an ambitious set of environmental goals for campus. While several of these efforts focused on facilities and infrastructure, they also prioritized the teaching and research mission …
Public trust in scientists is falling fast, so Nan Li looks to art and emotion
This article, by Tayt Armitage, is part of a series highlighting members of the Office of Sustainability’s Experts Database. In a collaboration with instructor Hannah Monroe’s course, LSC 561: Writing Science for the Public, students …
For Luca Mastropasqua, fuel cells combine basic science and practical applications
This article, by Caiti Lahue, is part of a series highlighting members of the Office of Sustainability’s Experts Database. In a collaboration with instructor Hannah Monroe’s course, LSC 561: Writing Science for the Public, students …