Two-thirds of Australia's Great Barrier Reef showed the largest amount of coral cover in 36 years

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

Robin Wall Kimmerer, member of the Citizen Potawatomi Nation and a professor at the State University of New York’s College of Environmental Science and Forestry, author of the essay collection, “Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants.”

It’s often the smallest room in our homes, but it’s also the room which has the biggest environmental impact on our Earth and oceans.

Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.

Whalers from the 18th and 19th centuries are helping 21st Century scientists on climate change.

Many hope that Lula will restore research funding and environmental protections in the country.