Good food nation
MIT researchers think America's obesity epidemic can be reversed via ‘foodsheds,’ in which healthier, more affordable food is produced and consumed regionally.
Energy, environment, health care discussed at annual Systems Thinking Conference
On Oct. 22-23, MIT faculty and industry leaders discussed the need for a systems-based approach to tackle complex challenges such as health care, energy, and the environment at the 2009 MIT conference on systems thinking for contemporary challenges.
The politics of climate fixes
Judith Layzer says there’s no easy way out when it comes to climate change — but that geo-engineering might be a last-ditch solution.
3 Questions: Sergey Paltsev on the costs of climate-change legislation
MIT’s Joint Program on the Science and Policy of Global Change has pegged the annual cost of the proposed cap-and-trade legislation in Congress at $400 per U.S. household. But estimating the cost of doing nothing is far more difficult.
MIT Sloan launches "Clean Energy Ventures"
New workshop on building and sustaining clean energy businesses
Renewable fuels may have hidden costs, study says
New analysis shows that without proper regulation, biofuels programs aimed at curbing greenhouse gases could do just the opposite
The easy way to go green
Alum's 'state-of-the-shelf' energy-efficient house is among a bevy of new ideas for curbing energy use and greenhouse gas emissions presented at MIT's annual Energy Night.
Against the common gouda
The government regulates how food is produced. MIT anthropologist Heather Paxson studies the rebellious cheese-makers who reluctantly adhere to those rules.
Energy savings in black and white
MIT students develop concept for color-changing roof tiles that absorb heat in winter, reflect it in summer.
How to limit risk of climate catastrophe
Comprehensive analysis of the odds of climate outcomes under different policy scenarios shows significant benefits from early actions.
Used frying oil to power MIT shuttles
Student biodiesel group cooks up its first batches of fuel made from recycled oil from campus dining facilities