Every choice we make as consumers has a climate impact. It’s often measured in terms of a “carbon footprint” — that is, the amount of […]

UW–Madison professors aren’t merely dreaming of a better world — they’re actively building it. We asked faculty members across campus to describe breakthroughs in their […]

Greek yogurt is a relatively recent food fad in the U.S. But its unique taste and thick texture appeal to many, and it accounted for […]

You could say Stanley Temple’s life has been for the birds. His interest in all things avian was nurtured at a young age by his mentor, Rachel […]

Genes. They’re what control the way living things look and even function, what eye color they may have and even what diseases they may live […]

Reducing greenhouse gas emissions is a critical step in mitigating climate change. One way to do this is to expand renewable fuels, which can also […]

A new study of thousands of people reveals a wide range in the amount of water people consume around the globe and over their lifespans, […]

It’s hard to walk through the grocery store without encountering at least one product that touts the health benefits of antioxidants. Marketed as the enemy […]

On a frigid February afternoon, around 60 UW–Madison students in Horticulture 380 – Indigenous Foodways: Food and Seed Sovereignty gathered around a campfire near campus’ […]

With support from the National Institutes of Health 2022 High Risk, High Reward New Innovator Awards, University of Wisconsin–Madison biochemistry professors Ci Ji Lim and Amy […]