Shifts in eating patterns, including less meat consumption, reduced the U.S. food-related carbon footprint by 35% in 15 years.

Vatsan Raman is “supercharging evolution” to create an army of bacteria-killing phages that can combat antibiotic-resistant microorganisms.

UW food scientists are turning a Greek yogurt offshoot into something more saccharine — and potentially more profitable.

Five decades ago, Stanley Temple saw the Mauritius kestrel diving into extinction. Today, it’s flying high.

The end of the year is a great time to look back and reflect on the milestones and accomplishments of the CALS community. Here are […]

A new study of thousands of people reveals a wide range in the amount of water people consume around the globe and over their lifespans, […]

The University of Wisconsin–Madison Soil and Forage Analysis Lab, a trusted resource for soil testing services utilized by farmers, gardeners, researchers and others, has moved […]

Jed Meunier, a wildlife ecology alum and great-grandson of Aldo Leopold, is changing perceptions of bygone infernos and how to prevent them in the years ahead.

The duo prepared for a Thanksgiving feast in the Center for Dairy Research’s Dairy Applications Lab.

At the Wisconsin Cranberry Research Station, CALS scientists team up with growers to solve some of the toughest problems that arise while cultivating this native […]