The Woods Institute is now part of the Stanford Doerr School of Sustainability
News Releases
August 13, 2020 | Stanford Engineering: The Future of Everything
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 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:
Cattle and other ruminants, such... Read More
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
The Stanford Water in the West program welcomes Felicia Marcus, the former chair of the California State Water Resources Control Board, as this year'... Read More
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
July 29, 2020 | Stanford Woods Institute for the Environment
Like the legendary falling apple that hit Isaac Newton and led to his groundbreaking insight on the nature of gravity, COVID-19 could provide... Read More
