Addressing food insecurity in arid regions with an open-source evaporative cooling chamber design
Less expensive than refrigerated cold rooms, this cooling chamber offers accessible cold storage for smallholder farmers.
Less expensive than refrigerated cold rooms, this cooling chamber offers accessible cold storage for smallholder farmers.
MIT researchers work to discover biodegradable polyesters, with support from the MIT Climate and Sustainability Consortium, J-WAFS, and DIC Corp.
A variety of recent events highlighted efforts by faculty, staff, and students to make a difference today.
Fifteen principal investigators from across MIT will conduct early work to solve issues ranging from water contamination to aquaculture monitoring and management.
Matt Shoulders will lead an interdisciplinary team to improve RuBisCO — the photosynthesis enzyme thought to be the holy grail for improving agricultural yield.
Gokul Sampath and Jie Yun have been named 2023-24 J-WAFS Fellows.
J-WAFS researchers are using remote sensing observations to build high-resolution systems to monitor drought.
Delegates from MIT attended COP27 in Sharm el-Sheikh, Egypt, where international climate negotiations went down to the wire.
J-WAFS Fellows discuss their inspiration for pursuing challenges in water and food systems.
MIT alumnus-founded Metrika has developed a suite of analytics tools giving blockchain communities visibility into their networks.
Vishnu Jayaprakash SM '19, PhD '22 won for the AgZen-Cloak, an invention that makes pesticides stick to crops, minimizing pollution and water waste.
Relying on evaporation and radiation — but not electricity — the system could keep food fresh longer or supplement air conditioning in buildings.
The grant will enable pilot-scale water treatment systems to be built and tested using sustainable hydrogel microparticles.
The Jameel Index for Food Trade and Vulnerability — a project supported by Community Jameel — will study the implications of climate change on food security as they relate to trade.
CassVita, founded by an MIT alumnus, has created a biotechnology to increase the shelf life of cassava, a nutritious but perishable root vegetable.