University of Wisconsin–Madison
Through a combination of outreach, sampling and detailed watershed modeling, UW–Madison researchers are trying to remove some of the obstacles that prevent more widespread use of green infrastructure, and, more importantly, evaluate which green infrastructure strategies are most effective in which areas.
Researchers in the new REMADE institute will focus on improving sustainable manufacturing and on an education and workforce development program to fill identified gaps.
Researchers at UW–Madison and the USFS Forest Products Lab are perfecting a way to turn tiny cellulose fibers in wood pulp into a triboelectric nanogenerator (TENG) that can harvest electricity from the environment.
UW–Madison chemists have enabled a new way to make a common plastic ingredient that uses less energy, reduces waste carbon dioxide, and creates more useful byproducts.
Transforma, winners of the Global Stewards Sustainability Prize, devised a strategy to engage unemployed women in Costa Rica in transforming plastic waste into sellable products. Pathogenomica, winners of the Dvorak Energy Prize, are applying DNA sequencing technology to detect pathogens in food and beverages.
Four Wisconsin businesses with missions that merge entrepreneurship, social change and sustainable practices each received a $25,000 “Force for Positive Change Award” during a ceremony Friday, Nov. 18.
Between July and November, populations of the invasive species zebra mussels exploded in Lake Mendota, say researchers at UW’s Center for Limnology.
The land donated by Steve Morton, which has been in his family for more than 60 years, offers some of the highest points and most breathtaking views in southern Wisconsin. The hilly, 110-acre Morton County Forest near Mazomanie officially opened Monday for hiking and other low-impact activities.
Scientists at UW–Madison and the Great Lakes Bioenergy Research Center (GLBRC) have found a way to nearly double the efficiency with which a common yeast converts plant sugars to biofuel. The newly engineered “super yeast” could boost the economics of making ethanol, specialty biofuels and bioproducts.
Two UW–Madison students embarked on a summer adventure to teach the concepts of climate change and local, sustainable and healthy eating to children visiting Milwaukee’s Urban Ecology Center. They found their efforts, supported by a Wisconsin Open Education Community Fellowship, challenging but critically important to children in an area that is primarily a food desert.