University of Arizona President Robert C. Robbins created a commission to identify solutions to the challenges facing Arizona agriculture in a rapidly changing climate. The recommendations are outlined in a new report.

Zack Guido is the Director of AIR’s International Programs, who unravels the intricate interplay between resilience and adaptability in the face of environmental stressors. In this Q&A, Guido delves into his collaboration with communities to bolster their climate resilience, advocating for the integration of weather and climate information into decision-making processes. He explores the pivotal connection between resilience work and pressing matters of social justice and equity, shedding light on the importance of actively involving marginalized communities in research.

Researchers have found that the bees, which cut bits of leaves for their nests, prefer leaves that harbor the common mold Aspergillus, which may help enhance the insects' health and survival.

Calling all nature lovers, thrill-seekers, and adventure enthusiasts! If you're looking to get involved in environmental exploration this fall semester, the University of Arizona Outdoor Recreation Center is your gateway to a world of excitement in the Sonoran Desert. 

Grace Adams is a senior studying Environmental Science with an emphasis on Leadership, Sustainability, and Communication. As the outreach and communications team lead for Compost Cats and through her other various activities, Adams has worked to shift the UArizona campus culture toward sustainability and environmental stewardship.

Associate professor of anthropology Stacey Tecot has conducted field work in Madagascar for decades - work that would not be possible without the local researchers and guides who share their wealth of ecological knowledge. Now, Tecot is in the final stages of a storytelling project to preserve and center that knowledge and inspire the next generation of ecologists and biologists in Madagascar.

The new Tasting Tomorrow project will allow people to share knowledge about native ingredients in an effort to preserve and adapt traditional recipes and food preparation knowledge.

As traditional sources of water run low, UArizona researchers have been awarded $4 million for phase one of a project intended to improve water security and water reuse methods in the arid Southwest.