As climate change causes rising sea levels, preservation experts are faced with new challenges for saving historic buildings and other sites.
Clemson University scientists have found a way to keep corn producing food for longer, which could dramatically improve crop yields worldwide.
China’s environment ministry said its emissions reached 12.3 billion tons in 2014, up 53.5% since 2005.
New York City became the most recent, and largest, city to declare a climate emergency in late June.
This 4th of July, Alaskans experienced record high temperatures, with Anchorage reaching 90 degrees Fahrenheit for the first time in the city’s history.
Sulfoxaflor protects crops from aphids and tarnished plant bugs, but is linked to bee death and population decline.
A belt of seaweed originating along the west coast of Africa that has been recurring for the past several summers recently extended 5,500 miles into the Gulf of Mexico.
The U.S. Department of Agriculture announced last month that it’s offering $75 million in funding for the eradication and control of feral swine.
Americans contribute a disproportionately high amount of the world’s waste and recycle far less than the rest of the world.
Guadalajara residents woke up at the end of June to more than 3 feet of ice after a hailstorm broke the stretch of hot summer days.
Glastonbury festival in England banned single-use plastic bottles in an effort to decrease the event’s impact on the planet.
Researchers have known for some time the cloud trails left by aircrafts have an atmospheric greenhouse effect, but the impact of these trails is expected to triple by 2050.
Groups seek to prevent implementation of Affordable Clean Energy Rule, which could increase air pollution
Researchers have determined that thinning forests is an effective technique for recovery and maintenance of forests dealing with climate change.
Proposed $450 million project would allow company to store millions of tons of carbon dioxide underground near Terre Haute
Amanda Little, an environmental journalist and professor at Vanderbilt University, warns that food diversity could be limited due to environmental issues.