The Woods Institute is now part of the Stanford Doerr School of Sustainability
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August 17, 2020 | Stanford Woods Institute for the Environment
Insights from an innovative rotating microscope could provide a new window into the secrets of microscopic life in the ocean and their effects on... Read More
August 13, 2020 | Stanford Graduate School of Business
Stanford GSB researchers use the concept of “dynamic norms” to persuade diners to eat less meat.
August 13, 2020 | Stanford Engineering: The Future of Everything
Water authority Newsha Ajami says that just as engineering once brought water to distant, desert cities, the field is now uniting to make sure the... Read More
August 12, 2020 | Precourt Institute for Energy
Almost all of the world’s energy use involves heat, from making steel to refrigerating food. Deep decarbonization without breakthroughs in thermal... Read More
August 11, 2020 | Stanford Medicine
The meat industry is a significant contributor to global warming and other environmental ills. Among the factors:
August 5, 2020 | Stanford School of Earth, Energy & Environmental Sciences
Researchers have modeled how coastal flooding will impact commutes in the Bay Area over the next 20 years. Regions with sparse road networks will... Read More
August 3, 2020 | Water in the West
Marcus joins Stanford’s Water in the West Program as the William C. Landreth Visiting Fellow.
July 31, 2020 | Stanford Woods Institute for the Environment
In the midst of a global pandemic, California is entering into wildfire season with reduced resources and higher risks, explained Michael Wara,... Read More
July 30, 2020 | Stanford School of Earth, Energy & Environmental Sciences
Researchers analyzed the interconnected food, water and energy challenges that arise from the sugar industry in India – the second-largest producer... Read More
