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Indiana Environmental Reporter ceased operation June 30, 2023. The website will remain available until April 2024, after which stories will be archived by The Media School at Indiana University.
Science
July 16, 2019
World’s largest seaweed belt stretches from Africa to Mexico, endangers Caribbean species
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.
July 16, 2019
Summer Science Institute Helps Indiana Educators Teach About Climate Change
Indiana students and allies joined global climate change action marches
July 2, 2019
Microbes that support all life are being affected by climate change
More than 30 microbiologists signed a statement last week warning about risks to microbes.
June 5, 2019
Oak-killing Pathogen Found in Indiana Nurseries
June 4, 2019
Scientists to start a forest fire to better understand wildfires
A research team is planning to light a fire in a Utah forest at the end of June to clear out dead conifer trees and allow quaking aspen to regain a place in a national forest.
May 23, 2019
Impeded River Flow Damages Ecosystems, Reduces Resources
Researchers have found that half the world’s rivers are obstructed in some way, thanks to human infrastructure.
May 23, 2019
Hunting Overlooked in Climate Mitigation Efforts, Impacts Carbon Storage
Researchers have found hunting animals has a negative impact on a forest’s carbon storage, a factor that is often overlooked in climate change mitigation efforts.
May 23, 2019
Educating Kids on Climate Change May Influence Parents’ Climate Concerns
Educating children about climate change could influence the climate concerns of their parents.
May 15, 2019
Fungal Disease, Lethal to Ash Trees, Will Cost British Government £15 Billion
Ash dieback, an invasive fungal disease, is expected to kill 95% to 99% of the UK’s native ash trees if local governments do not intervene.
May 10, 2019
Fast Food Companies Begin Using Meat Substitutes
U.S. sales of plant-based meat substitutes increased 17% last year thanks in part to the fast food industry.
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