New research finds small satellites can help increase food production in a low-cost and sustainable way.
Some spice processors in Bangladesh use an industrial lead chromate pigment to imbue turmeric with a bright yellow color prized for curries and other traditional dishes, elevating blood lead levels in Bangladeshis.
Stanford-led research has identified a perfect storm of warming waters and reduced food to blame in the collapse of the once-lucrative jumbo squid fishery off Baja California.
The discovery of an eco-friendly form of genetic engineering for plants has the potential to open up more farmland for food production.
Faculty at Stanford's School of Earth, Energy & Environmental Sciences recommend these 22 books for your summer reading.
An experimental chemical bath and electrochemical filter could now extract heavy metals from the soil and leave fields safe.
With new rules for groundwater management coming into effect, engineers are looking to harness an unconventional and unwieldy source of water: the torrential storms that sometimes soak California.
Forty percent of food produced for consumption never gets eaten. Instead, it fills landfills and releases greenhouse gases. California now aims to drastically reduce the amount of food that ends up in the ground.
New research finds one drought can amplify or trigger another. Decreased moisture recycling and transport impacts how droughts form and move across continents.
New research harnesses machine learning to accurately predict Australian wheat yields using climate and satellite data. The method could be translated to other crops and nations.
Overpumping in California has depleted groundwater storage capacity and caused the land to sink. A new model could help water managers zero in on where to replenish aquifers by flooding fields.
An algorithm that reads satellite images can help environmental regulators identify potentially hazardous agricultural facilities more efficiently than traditional approaches.
Expanding monoculture threatens valuable services from land, such as flood control and climate stabilization. A new approach promises to protect these benefits, while improving biodiversity and human livelihoods in rural areas.
As more of the greenhouse gas carbon dioxide enters the atmosphere, leading to climate change, crops might carry fewer nutrients, like zinc and iron. Stanford researchers explored this trend and regions most likely
A major component of climate change unknowns stems from interactions between changes in climate and changes in ecosystems. Stanford hydrologist Alexandra Konings explains how plants shape weather patterns and influence climate.
A Stanford nutrition expert discusses the connections between meat consumption, carbon emissions, water needs and health.
Widespread cultivation of oil palm trees has been both an economic boon and an environmental disaster for tropical developing-world countries. New research points to a more sustainable path forward through engagement with small-scale producers.
Odds are rising that warm, dry conditions – the kind that can hurt crop yields, destabilize food prices and exacerbate wildfires – will strike multiple regions at once. A new Stanford study shows just how much the risk is increasing.