Quentin Grafton is a professor of economics and director of the at the Crawford School of Public Policy at the Australian National University. He is also the director of the , and in April 2010, he was appointed the .
Half a decade ago, Syncrude had no idea whether a frozen slice of wetland, revealing centuries-old layers of peat and soil, would thrive after being transplanted to a former oilsands mine in order to regrow.
Water Institute researcher, Jonathan Price, professor in the Department of Geography and Environmental Management, comments:
The impact of methane gas on climate change is growing as warmer temperatures accelerate microbial methane emissions in nature. Water Institute member Hyung-Sool Lee, an associate professor in Department of Civil and Environmental Engineering, is discovering innovative ways to deal with this problem. His recent publication, “Kinetic study on anaerobic oxidation of methane coupled to denitrification,” offers new ideas about how to mitigate atmospheric methane efflux through anaerobic oxidation of methane (AOM).
Jill Crumb, Sylvie Spraakman and Nicole McLellan,
For the women in , started out as an opportunity to meet other women passionate about the challenges facing Lake Erie; none of them imagined their idea would take them to the AquaHacking summit in September.
A massive survey of European waters has found that across the continent, climate change has caused flood times to shift — sometimes by several weeks.
A by Water Institute member Ի徱ٲԻ Collaborative Water Program student, Fred Cheng, was recently featured in after the American Geophysical Union wrote a Research Spotlight on it. We've provided the text, written by freelance writer Sarah Witman, below.
Microplastics contribute an estimated 10,000 metric tons of plastic debris that end up in our Great Lakes every year. These tiny particles of plastic, less than five millimeters in size, can come from things like hand soap, toothpaste, makeup, and even clothing. They are particularly concerning, because their small size and buoyancy allow a number of them to slip through water treatment filters, making their way into our waterways and food chain.