Artificial intelligence provides new evidence our planet will cross the global warming threshold of 1.5 degrees Celsius within 10 to 15 years. Even with low emissions, we could see 2 C of warming. But a future with less warming remains within reach. (Source: Stanford News)
Plant-based and lab-grown meat substitutes are here to stay, but are unlikely to eliminate livestock agriculture’s climate and land use impacts anytime soon, according to Stanford environmental scientist David Lobell. In the meantime, Lobell says we should also focus on reducing emissions of animal-based systems. (Source: Stanford News)
Heat waves, drought, and floods driven by climate change are already impacting access to food and driving food insecurity in many parts of the world. Stanford professor David Lobell explains how food production and access are impacted by climate change. (Source: Stanford Center for Innovation in Global Health)
Hurricanes and severe storms exacerbate inequalities. Ahead of a Sept. 21 webinar on the subject, Stanford experts discussed how to ensure equity in planning and response for such extreme weather events, economic benefits of nature-based storm defenses, and related issues. (Source: Stanford Woods Institute for the Environment)
“We're seeing all around the world that heat records are being broken, and we're seeing the impacts of those severe heat events, whether it's in agriculture, in our food system, water resources, electricity generation, ecosystems, both on land and in rivers and streams, as well as in the ocean from marine heatwaves,” says Stanford's Noah Diffenbaugh.
"In order to be resilient to climate change now and in the future, its going to require updating all those sophisticated systems that we have put in place because the frequency of severe heat, how hot it gets is different now and it will be even more different in the future," says Stanford's Noah Diffenbaugh.