The Nelson Institute director’s statement upholds the value and integrity of climate research at UW–Madison and partner institutions.
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 …
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.
Between July and November, populations of the invasive species zebra mussels exploded in Lake Mendota, say researchers at UW’s Center for Limnology.
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” …
The award comes as IRP marks its 50th year of examining the causes of poverty and inequality in the United States and approaches to reduce them.
Wisconsin consumers widely agree that “local” food means food grown in Wisconsin, according to a new statewide survey conducted by faculty affiliated with UW–Extension, UW–Madison, and UW–River Falls.
July 12, 2016 | by Madeline Fischer If you’ve spent much time at UW–Madison, chances are you have enjoyed some time in the campus’ largest laboratory. This lab, however, cannot be found within a building.