The Conversation

Healthier and more sustainable food could be made cheaper as meat and dairy becomes more expensive, argue environmental economists Cameron Hepburn and Franziska Funke

The UK rail industry struggles to create tracks that can cope with both high and low temperatures, according to Brunel University London's Kangkang Tang

A traffic light labelling system and making sustainable dishes the default menu option boosted their popularity, according to research

The intenational response to Russia's invasion of Ukraine, the outcome of national elections, and the drive to build integrity into carbon markets will be key indicators of progress on climate over coming months, argues Rachel Kyte