The discovery is the first step towards creating effective organic semiconductors, which use significantly less water and energy, and produce far less waste than their inorganic counterparts.
Read MoreDo food products that are certified organic, kosher, biodynamic, etc. cost more? And if so, do grocery chains make these higher-priced food products equally available across different communities?
Read MoreMarch lecture explores community, culture and food and explores the struggles and empowering experiences of owning and operating a farm-to-table restaurant.
Read MoreThe U’s Sustainability Office supports programs to help students and food stamp recipients purchase healthier, local food.
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